Vinaigrette with pickled mushrooms in old Russian style
4 servings
20 minutes
Vinaigrette with pickled mushrooms in the old Russian style is a classic dish of Russian cuisine that embodies the traditions and flavors of the past. Beets, potatoes, and pickled mushrooms create a harmonious blend of earthy and tangy notes, complemented by the sharpness of mustard and the tenderness of olive oil. This dish is perfect for festive gatherings as well as everyday dinners, delighting with its simplicity and rich taste. The vinegar-based dressing adds a refreshing touch to the vinaigrette, while green onions provide a light spiciness. In ancient times, such vinaigrette was served in the homes of noble nobles and simple peasants, valued for its nutritional value and accessibility. Today this salad remains a symbol of Russian hospitality and love for simple yet exquisite recipes.
1
Boil the beetroot and potatoes beforehand.
- Beetroot: 1 piece
- Potato: 2 pieces
2
Cut the beet into cubes and drizzle with 1 tablespoon of oil.
- Beetroot: 1 piece
- Extra virgin olive oil: 3 tablespoons
3
Cut the potatoes and cucumbers into cubes, and the mushrooms into slices.
- Potato: 2 pieces
- Marinated cucumbers: 2 pieces
- Salted milk-cap mushrooms (gruzdi): 2 pieces
4
Combine the prepared ingredients, add green onions, and mix.
- Chopped green onion: 2 tablespoons
5
For the dressing, mix salt with sugar and mustard, add vinegar and the remaining oil, then stir.
- Salt: to taste
- Sugar: 1 teaspoon
- Mustard powder: 1 teaspoon
- 3% vinegar: 4 tablespoons
- Extra virgin olive oil: 3 tablespoons
6
Pour the prepared dressing over the vinaigrette.
- 3% vinegar: 4 tablespoons
- Extra virgin olive oil: 3 tablespoons
