Russian
Vinegret
Vinegret is a traditional Russian beet salad with potatoes, carrots, salted cucumbers, sauerkraut, and fragrant sunflower oil. The vegetables are cooked whole, diced neatly, and mixed gently so the salad keeps its bright ruby color and clean, tangy taste.
Watch it madeDavid Jean-Louis (Chefchosen) · 1:05
Ingredients
- Beetroot, unpeeled2 small, about 250g
- Potato, unpeeled1 medium, about 150g
- Carrot, unpeeled1 medium, about 90g
- Salted cucumbers or Russian-style pickles2 small, about 80g
- Sauerkraut, drained1/2 cup
- Canned green peas, drained1/3 cup
- Yellow onion1/4 small
- Unrefined sunflower oil2 tablespoons
- Saltto taste
- Freshly ground black pepperto taste
Method
- Place the beets in a saucepan, cover with cold water, and boil until tender when pierced with a knife, about 40 to 50 minutes.
- In a separate saucepan, boil the potato and carrot in their skins until tender, removing the carrot after about 20 minutes and the potato after about 25 to 30 minutes.
- Drain all the cooked vegetables, let them cool completely, then peel them.
- Dice the beets, potato, carrot, and salted cucumbers into small, even cubes.
- Finely chop the onion; if it is sharp, rinse it briefly under cold water and pat dry.
- Put the diced beets in a bowl and toss them with 1 tablespoon of sunflower oil to lightly coat them.
- Add the potato, carrot, cucumbers, sauerkraut, peas, and onion to the bowl.
- Season with salt and black pepper, add the remaining sunflower oil, and fold gently until evenly mixed.
- Let the vinegret stand for 15 to 20 minutes at room temperature or in the refrigerator before serving.
Common questions
Can I substitute dill pickles for Russian-style pickles in vinegret?
Yes. Dill pickles work well if they’re firm and not too sweet. If they’re very salty or vinegary, use a little less sauerkraut brine and season at the end so the salad doesn’t turn harsh.
How long does it take to cook the vegetables for vinegret?
Beets usually take 40 to 50 minutes, potatoes about 25 to 30 minutes, and carrots around 20 minutes. They’re done when a knife slides in easily. Cool them completely before peeling and dicing.
What are the most common mistakes when making vinegret?
The biggest mistakes are overcooking the vegetables, cutting them unevenly, and mixing while they’re still warm. Warm vegetables turn mushy and muddy the color. Also, add oil to the beets first to help keep the salad bright.
How should I store vinegret, and how long does it keep?
Store vinegret in an airtight container in the refrigerator. It keeps well for 2 to 3 days, though the texture softens over time. If needed, stir before serving and adjust salt, pepper, or oil just before eating.
How is vinegret usually served?
Serve it slightly chilled or at room temperature, after resting 15 to 20 minutes so the flavors blend. It pairs well with rye bread, herring, or other simple Russian dishes. A little extra sunflower oil on top is traditional.