Russian vegetable salad

Russian Vegetable Salad – a Feast of Colors and Flavors

When it comes to festive meals, the Russian vegetable salad, also known as vinegret, is a true symbol of conviviality and joy. This salad is a staple on holiday tables, bridging tradition with modern taste. Whether you are celebrating a birthday, New Year’s Eve, Christmas, or Easter, the Russian salad will always be a welcome addition, filling tables with a vibrant palette of vegetables.

Preparing this salad is simple, and the result is a delicious, healthy, and filling combination, perfect even for fasting days. Let’s discover together how to prepare this classic recipe, step by step.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6

Necessary ingredients:

- 2 beets (choose round, medium-sized beets with a deep red or burgundy color)
- 3 medium potatoes
- 2 carrots
- 2-3 green onions (including stems)
- 2 pickles
- 4 tablespoons of boiled green peas
- 3 tablespoons of sunflower oil or olive oil
- Salt and pepper to taste
- Fresh dill for garnish (optional)

Useful tips for ingredients:

- Beets: Boil separately to avoid coloring the other vegetables. They are full of antioxidants and heart benefits.
- Potatoes and carrots: It is recommended to boil them together, but start with the carrots, as they have a longer cooking time.
- Pickles: Choose crunchy pickles to add a pleasant texture to the salad.
- Fresh dill: Add it at the end to preserve its intense aroma.

Preparation instructions:

1. Boiling the vegetables: In a large pot, bring salted water to a boil. Add the carrots and boil for 15 minutes. Then, add the peeled and cubed potatoes. Boil together for another 15 minutes or until tender but not too soft.

2. Boiling the beets: In another pot, boil the beets for 30-40 minutes until tender. Let the beets cool, then peel them.

3. Preparing the vegetables: After the vegetables are boiled, drain the water and let them cool. Peel the beets, carrots, and potatoes. Cut all the vegetables (including pickles and green onions) into small cubes and add them to a large bowl.

4. Mixing the ingredients: Add the boiled peas, oil, salt, and pepper to taste. Gently mix, being careful not to mash the vegetables.

5. Serving: Let the salad chill in the refrigerator for about 30 minutes before serving to allow the flavors to blend. Finally, sprinkle chopped fresh dill on top.

Serving suggestions:

The Russian salad is served cold, as a side dish or appetizer. It is delicious alongside fresh bread or as part of an appetizer platter. You can also pair it with a refreshing drink or a dry white wine to complete the culinary experience.

Possible variations:

- Add boiled eggs: For an extra protein boost, add diced boiled eggs.
- Incorporate mayonnaise: If you prefer a creamier salad, you can add mayonnaise instead of oil.
- Diverse vegetables: Experiment with other vegetables, such as bell peppers or zucchini, to add a personal touch.

Nutritional information:

This salad is a good source of fiber, vitamins (A, C, K), and essential minerals. It is low in calories, with approximately 150-200 calories per serving, depending on the amount of oil or mayonnaise used.

Frequently asked questions:

- Can I use frozen vegetables? Yes, but the result will be slightly different in terms of texture. It is best to use fresh vegetables for a crunchy salad.
- How can I store the salad? The Russian salad can be stored in the refrigerator in an airtight container for 2-3 days.
- Is the Russian salad vegan? Yes, the basic recipe is vegan, but check the ingredients used, especially mayonnaise, if you opt for a creamier version.

With this information and clear steps, you are now ready to prepare a delicious Russian vegetable salad that will surely impress anyone who tastes it. Enjoy your meal!