UKRAINE + RUSSIA: Vinegret
About this Recipe
By: Vera Azarkhin (via Literacy Pittsburgh)
This Eastern European beet salad is a refreshing dish for both lunches and dinners, and is also a popular appetizer throughout Russia and Ukraine!
Vera says she “enjoys cooking, but she doesn’t like to spend a lot of time in the kitchen.This vinegret recipe comes together in a flash! This dish is a popular vegetable appetizer, but it can also be eaten for lunch.” This recipe was submitted through Literacy Pittsburgh’s cooking program by student Vera Azarkhin!
- 1 medium beet
- 1 medium carrot
- 1 medium potato
- 1 small sweet onion
- 2 pickles (your choice)
- 1⁄2 cup sauerkraut, rinsed (homemade is preferred, but you may also use
canned or frozen)
- 2 tablespoons olive oil
- Salt and pepper (optional), to taste
- Dill, cilantro, or fresh basil (optional), to taste
This Eastern European salad also features sauerkraut, potatoes and fresh herbs, staples ingredients throughout this region!