Prep 40 mins
Cook 1 hr 30 mins
This salad is ubiquitous in Russia during the winter months. It is called "vinigret", so it must have been served with vinaigrette dressing at some point, but not any more. It is a cool and savory dish perfect for lunch or as a side. You can keep it in the refrigerator for at least a week.
- 2 medium potatoes
- 2 carrots
- 1 medium beet
- 1 medium white onion
- 10 ounces dill pickles
- 10 ounces russian sauerkraut
- 1 (16 ounce) can kidney beans or 1 (16 ounce) can cannellini beans
- 4 tablespoons sunflower oil or 4 tablespoons olive oil
- Boil the beet, carrots, and potatoes in one pot with the skins on. The beet takes about an hour and a half to cook. Potatoes take about half an hour. Carrots take about 15 minutes. Check if vegetables are done by piercing with a knife or fork. A knife should easily go through the beet.
- Peel and cube the vegetables. Mix them in a large bowl. Mince the onion and add to the bowl.
- Cube the pickles one by one and add them to the bowl until the desired amount of pickles is added. 10 oz is an approximate amount.
- Add sauerkraut to the bowl in small amounts until the desired amount of sauerkraut is achieved. Same deal as pickles. Note: Russian sauerkraut has carrots in it and no fennel seeds. If Russian sauerkraut is not available, use regular sauerkraut.
- Add the beans and the oil to the bowl. I prefer to used boiled beans instead of canned, but that adds an extra step.
- Mix and refrigerate for a few hours, overnight preferably. Serve cold.
Fantastic! I'll definitely be using this recipe as a fun variation when attending gatherings where I'd normally bring, say, potato salad or egg salad. I deviated from the recipe in two spots: I added two 16-ounce cans of kidney beans rather than just one, and I used canola oil. Note: the veggies took longer to boil than stated.
Not a review, just a variation. My family has never used sauerkraut...and we did peas instead of beans.