Russian Vinegret Salad

Russian Vinegret Salad

Cherished as a family recipe handed down from my mother, this hearty Russian Vinegret Salad is perfect for winter and light dinners. It's delightfully healthy and packed with vitamins. Preparing it is a breeze, ensuring a tasty and nutritious meal in no time.


Red potatoes
4 pieces
medium-sized potatoes
2 pieces
2 pieces
or 3-4 smaller ones
White onion
1 piece
Pickled cucumbers
5 pieces
naturally fermented, not in vinegar
Canned sweet peas
500 g
Sunflower oil
50 ml
1 tbsp
0.5 tsp

Step by step

Step 1

Thoroughly rinse the potatoes and carrots, then bring to a boil. Once boiling, reduce the heat and simmer for approximately 40-45 minutes. Once cooked, rinse with cold water, peel, and let cool.

Repeat this process with the beets, allowing them to boil for 1-2 hours depending on size.

Russian Vinegret Salad - Step 1
Step 2

At this stage, you will have your cleaned and cooled vegetables ready.

Russian Vinegret Salad - Step 2
Step 3

Begin dicing the vegetables, starting with the potatoes.

Russian Vinegret Salad - Step 3
Step 4

Next, dice the carrots.

Russian Vinegret Salad - Step 4
Step 5

Repeat the dicing process with the beetroots.

Russian Vinegret Salad - Step 5
Step 6

Finely chop the onion.

Russian Vinegret Salad - Step 6
Step 7

Dice the pickled cucumbers as well.

Russian Vinegret Salad - Step 7
Step 8

Transfer all the diced vegetables into a large mixing bowl.

Russian Vinegret Salad - Step 8
Step 9

Drain the peas and add them to the bowl. Mix in the sunflower oil, salt, and pepper according to taste.

Russian Vinegret Salad - Step 9
Step 10

Taste the salad and adjust the salt and pepper if necessary.

Be cautious while mixing to prevent the salad from turning into a mushy beetroot-colored blend.

Enjoy your meal!

Russian Vinegret Salad - Step 10
Quantity: 2 kg (7-8 healthy servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 120 min
Publish date:

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