Russian salad "vinaigrette"
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Vegan, simple, tasty and healthy. The ingredients may be obtained regionally in Germany, which makes this salad particularly tasty and rich in vitamins. The good thing about this salad with its simple ingredients is that you can eat it as a full vegan meal.
Vegan, simple, tasty and healthy. The ingredients may be obtained regionally in Germany, which makes this salad particularly tasty and rich in vitamins. The good thing about this salad with its simple ingredients is that you can eat it as a full vegan meal.
portions Preparation cooking time waiting period
6Portions (as a side dish) 30Minutes 20Minutes 2Hours
portions Preparation
6Portions (as a side dish) 30Minutes
cooking time waiting period
20Minutes 2Hours
Ingredients
servings: Portions (as a side dish)
Units:
Ingredients
servings: Portions (as a side dish)
Units:
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Instructions
  1. Cook potatoes in their skins. Not too long, because they may also be crisp. Allow to cool slightly, peel and dice.
  2. Peel the carrots, dice and blanch in boiling water. scare under cold water.
  3. Bake about 220 minutes beetroot in a preheated oven (40 ° C). Dan peel and dice also.
  4. Drain cucumbers and field cucumber water there. Cucumber cubes.
  5. Onion peel and dice.
  6. The diced vegetables in a bowl. Add oil and 50 ml of pickle juice to it. Salt and pepper. Mix well and let them go for 2 hours in the refrigerator.
  7. In the meantime, you can wash your favorite herbs, shake dry and chop finely. Add the chopped herbs with the salad and serve.
recipe Notes

Tip: Instead of pickles, you can also take sauerkraut. But then are still a handful of green peas in the salad.

Russian vinaigrette salad can be eaten as a main course or as an accompaniment to grilled meat or Russian shashlik.

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