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UKRAINE + RUSSIA: Vinegret

Servings

5

Ready In:

1h

Good For:

Lunch/Dinner

Introduction

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! 

 

egypt on the map
Ingredients
  • 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!

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Instructions

Step 1
Boil beet, carrot, and potato until soft. Peel and let cool. 
Step 2
Dice beet, carrot, potato, onion, and pickles. Place in a bowl. 
    Step 3
    Add sauerkraut, olive oil, and salt and pepper. If you have fresh herbs, add them too. Mix well.
      Serving
      Enjoy!