Russian Vinaigrette
4 servings
45 minutes
Vinaigrette in Russian style is a true embodiment of Russian cuisine, a simple yet remarkably harmonious dish. Its history goes back centuries when the combination of available vegetables and mushrooms became the foundation of nutrition in Russia. The main ingredient - beetroot - gives the salad a rich ruby color and sweet taste that perfectly contrasts with the spiciness of pickled cucumbers and aromatic mushrooms. The dressing made from vegetable oil, vinegar, and mustard highlights the flavor palette while adding a slight sharpness. This salad is not only beautiful on a festive table but also great for everyday meals as it is nutritious and healthy. It can be served as an independent dish or as a side to meat and fish, with the variety of textures making each bite unique.
1
Boil the beetroot, carrot, and potato, and cut them into cubes.
- Beet: 2 pieces
- Carrot: 1 piece
- Potato: 3 pieces
2
Cut the pickles into cubes.
- Pickles: 2 pieces
3
Slice the milk mushrooms and white mushrooms.
- Milk mushrooms: 50 g
- White mushrooms: 50 g
4
Combine the ingredients, add chopped green onions, and dress with the sauce. To make the sauce, whisk together vegetable oil, mustard, and vinegar. Add salt and sugar.
- Green onions: 1 bunch
- Vegetable oil: 50 ml
- Mustard: 1 teaspoon
- Vinegar: 1 tablespoon
- Sugar: 1 teaspoon
- Salt: to taste