Vinegret - Winter Beet and Sauerkraut Salad


2 medium beets
2 medium potatoes
2 medium carrots
2 pickles
1/2 cup (150 g or 1/4 lb) sauerkraut (fermented cabbage)
1/2 can (~200 g or 7 oz) canned green peas
1/2 medium onion
2 tbsp sunflower or canola oil


Place the beets into one pot, and potatoes and carrots into another. Add enough cold water to both pots to completely cover the vegetables. Bring to boil, and simmer until vegetables are tender. Check for desired tenderness periodically by piercing with a fork. Carrots will be done first, in about 30 minutes, then potatoes in about 40 minutes. Beets will take about an hour or longer, depending on size. Take each vegetable out of the pot when done and let cool.
Peel the skin off beets, carrots, and potatoes.
Chop beets, carrots, potatoes, and pickles into small cubes. Mince the onion.
Store-bought canned sauerkraut often has too much vinegar in it and tastes very sour. To remove the excessive sour taste, briefly rinse it in a strainer under cold running water, then let it sit in the strainer until water drips off. A better alternative is to buy sauerkraut at a Russian grocery store, or use homemade sauerkraut (recipe to come soon).
In a large serving bowl, mix beets with 1 tbsp sunflower oil. Stir to coat well. Then add carrots, potatoes, pickles, sauerkraut, green peas, and onion. Add the remaining 1 tbsp of oil and mix well.
TIP: this salad will keep in the fridge for up to a week. If all of the salad will not be eaten right away, don’t add the onions. Instead, add some freshly chopped onions at the time the salad is being served.


Yuliya's picture

Link to the original photo-recipe:


Vinegret is a truly wonderful combination of vibrant colors, soft and crunchy textures, and sweet and sour taste. It uses vegetables that are readily available in the winter to provide a vitamin boost. Vinegret is a staple dish in many Russian homes; it is inexpensive to make and looks great on a holiday table!

Other Names:

Russian Vinaigrette salad


8 portions


Thursday, March 1, 2012 - 2:56pm


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