How To make Vinaigrette (Russian Cooked Vegetable Salad)
1 lg Beet; W/Skin, Stemmed * OR
16 oz Beets; Drained And Cut Into
-1/2-Inch Dice, 1 Can 3 md Boiling Potatoes; Peeled
2 md Carrots; Peeled
1/4 c Onion; Chopped
3 md Dill Pickles; Cut Into 1/2
--Inch Dice 8 1/2 oz Peas; Drained, 1 Can
1/4 c Scallions; Chopped (Green
-Onions Will Do) 1/4 c Fresh Dill; Finely Chopped
Salt And Freshly Ground -Black Pepper; To Taste
DRESSING:
1 ts Dry Mustard
1/2 ts Sugar
3 tb Red Wine Vinegar
1/3 c Sunflower Or Corn Oil
Salt And Freshly Ground -Black Pepper; To Taste * Beet should be washed and dried. If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice. In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving. Makes 4 generous servings.
How To make Vinaigrette (Russian Cooked Vegetable Salad)'s Videos
Vinegret - Russian Vegetable Salad - Dinner with Alina
Russian Vegetable Salad Vinegret or Vinaigrette (if written in the French way) is a perfect salad for winter or beginning of spring, when local fresh vegetables are not available or not that tasty.
It's filling thanks to potato, good for digestion thanks to beetroot and vegetable oil, full of vitamins thanks to fermented vegetables such as cucumbers and cabbage. And it's tasty and refreshing, thanks to all of that!
It can be eaten as a salad, as a standalone dish or as a side dish.
This unequivocally Russian dish has weirdly a French name, and it's not entirely clear how it happened. Most probably, through the famous French sauce, that was adopted and used in Russian cuisine in the XIX century.
I love Vinegret and I hope you will love it too!
From Russia with food,
Alina
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Vinaigrette very popular Russian salad
Vinaigrette (Russian: винегрет) is a very popular Russian salad with a French name and possibly German or Scandinavian roots.
A similar salad was first mentioned in a cookbook by the end of the 18th century. Vinaigrette became popular especially during the Soviet era, because this delicious dish could be made from very simple ingredients.
The name “vinaigrette” suggests the salad dressing consists of vinegar, oil and mustard. But for the Russian vinaigrette salad, normally plain vegetable oil is being used. Anyway, you can argue about taste very well: Some connoisseurs could not imagine a vinaigrette salad without canned peas. Others take apples instead of carrots, add fish, meat or boiled eggs to the salad. There are even recipes with a salad dressing of mayonnaise or sour cream. We would like to introduce you to a Russian vinaigrette variant from Mix Markt.
Russian Salad (Vinaigrette)
Video from Rhoma
How To Make A Russian Salad Vinaigrette - DIY Food & Drinks Tutorial - Guidecentral
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About this DIY project:
- Title: Make a Russian Salad Vinaigrette
- Maker: Tatyana Koval -
- View the full step-by-step tutorial on Guidecentral:
Supplies:
- potatoes
- beets 1 piece
- carrots 3 pcs
- canned green peas
- pickles
- white onion 1 piece
- sunflower oil 100 ml
- sauerkraut
- salt and pepper
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Russian Vinaigrette Vegan Salad
Vinegret Russian Vegetable Salad
Join me to learn how to make Russian Vinegret (Vinaigrette). Super quick and easy recipe that only calls for few simple ingredients, and results in healthy and delicious dish.
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