Russian Vinaigrette Salad

Classic colourful Russian vinaigrette salad. Very tasty and easy to make.  A personal favourite. You can make with sauerkraut or without.  If you like parsley or cilantro put lots of them 😉  I love to put cilantro.

This salad can be stored in the fridge for up to 4,5 days and it gets a better test in overtime but stir well before you serve.  This salad is great for parties and any event.  

Good luck and enjoy 😉

Ingredients:

• 6 small beets or 3 big beets boiled, peeled, cooled and chopped (or 1 large canned beets)
• 3 potatoes peeled chopped and boiled
• 3 medium carrots peeled, chopped and boiled
• 4,5 pickled pickles ( polish pickles would be a great choice)
• 2,3 tbsp chopped red onions
• 2,3 tbsp chopped yellow sweet onions
• 1/2 cup sauerkraut (Russian pickled cabbage, optional)
• 1/2 chopped cilantro or parsley
• 1-2 tsp fresh lemon juice
• salt and freshly ground black pepper to taste
• 3 tbsp sunflower oil or good olive oil
• 2,3 tsp white vinegar ( 5%)
• 1 tbsp sugar

This is the sauerkraut. But it’s optional.

Directions:

1. 1. In a medium pot boil beet. If it’s a small beet boil about 20 minutes if it’s a big beet boil about 30-35 minutes. (or you can use canned beets too) let it cool and peel them. Cut into cubes. 2.  Peel and wash the potatoes and carrots cut the potatoes and carrots into small cubes. In a large pot filled with water, add the cubed potatoes and carrots. Add salt and bring it to a boil over medium-high heat. Reduce the heat and gently boil until the potatoes are cooked through, about 12- 15 minutes. Drain and rinse with cold water and cool to room temperature.
      

 3. Cut the pickles and onions into small cubes. Chop the parsley or cilantro too.4. If you using a sauerkraut drain it.

5. In a large bowl put all the cubed, diced and drained veggies. Add all the seasoning combine well.  Refrigerate until ready to use. Also, you can put the salad in a shaped pan. But before you put the salad in a pan oil the pan first. Then put the salat and press it down a little bit. Serve with fresh cilantro or parsley. 

Enjoy 😉