Russian: Vinaigrette Salad

Recipe by Maxim Krupskiy <krupskii@illinois.edu>

(serves 6)

Vinaigrette is one of the main cold dishes of Russian, and even more so Soviet, cuisine. This salad can be called one of the simplest and most affordable for ordinary Soviet people. It is usually prepared for New Year's Eve, along with another traditional Russian home-cooked salad, Olivier salad. Although vinaigrette is not a haute cuisine dish, it is a good source of vitamins, minerals, and fiber and serves as an excellent cold appetizer for those who enjoy low-calorie, healthy meals!

Ingredients:

• 3 medium beets
• 3 medium carrots
• 3 medium potatoes
• 2 dill pickles, petite diced
• 3 tablespoons sauerkraut, chopped
• 1 medium yellow onion, chopped
• 1 can peas (14 oz)
• 2 tablespoons olive oil
• Salt (to taste)
• Apple cider vinegar (to taste)
• Chopped cilantro and dill (for garnish)

Procedure:

1. Boil the beets until tender (about 40-50 minutes, depending on the size of the beets)
2. Separately, boil the carrots and potatoes together until tender (20-30 minutes)
3. Once the vegetables are cooked, pour cold water over them, then set aside to cool
4. In a large mixing bowl, add diced pickles, sauerkraut, onion, and peas
5. When the vegetables are cool enough, peel and chop them into small cubes; add to bowl
6. Drizzle olive oil over the salad, season with salt and vinegar; mix gently
7. Let salad rest in refrigerator for 2-4 hours before serving (this allows all the flavors to soak in)
8. To serve: garnish with cilantro and dill