Vinaigrette with pickled cucumber
3 servings
90 minutes
Vinaigrette with pickled cucumber is a classic dish of Russian cuisine, known for its refreshing sweet-and-sour notes and rich vegetable flavor. Its history dates back to the 19th century when salads with pickled ingredients became popular among various social classes. In this version of the traditional vinaigrette, the pickled cucumber plays a key role by adding zest and pleasant crunch to the dish. The combination of beets, potatoes, carrots, and onions creates a harmony of sweet and earthy tones, while the balsamic dressing adds a refined tanginess. Vinaigrette works well as a standalone dish or side and pairs perfectly with meat and fish dishes. It is often prepared for festive gatherings and cozy family dinners as it is not only tasty but also nutritious.
1
Boil and peel potatoes, beets, and carrots, then slice them. Slice the peeled pickles. Cut the onion into half rings.
- Potato: 210 g
- Beetroot: 150 g
- Carrot: 100 g
- Pickled cucumbers: 150 g
- Onion: 150 g
2
Combine the prepared vegetables and add the salad dressing.
- Olive oil: 50 ml
3
The dressing is made like this. Mix balsamic vinegar with olive oil. Add salt, sugar, and pepper.
- Balsamic vinegar: 50 ml
- Olive oil: 50 ml
- Salt: 2 g
- Sugar: 4 g
- Ground black pepper: pinch
