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Russian Vinaigrette Salad

This one is a common dish in Eastern Europe but it is not at all what is known as “Vinaigrette” in the west. This is actually a variation of a potato salad with the addition of beets. Very popular in the former soviet states, and there are many variations of this from region to region.


  • 3 medium potatoes
  • 3 large carrots
  • 2 medium onions
  • 3 large beets
  • 2 polish dill pickles
  • 1 lb sauerkraut
  • Olive oil and seasoning to taste


Wash but don’t peel the potatoes, carrots, and beets. Throw them in a pot of water and boil until all the vegetables are fully cooked and soft. The beets will take the longest to cook, so you may want to pull the carrots and potatoes out early.

Note that we cooked an additional beet for something else.

Now peel and finely chop the potatoes and carrots.

Chop and sauté the onions and add to the mix.

Chop the dill pickles and add them in as well

Peel and coarsely grate the beets and add them along with the sauerkraut.


Add a table spoon (or to taste) of olive oil and season to taste.

Mix thoroughly and enjoy!


  1. I posted vinaigrette too!! 🙂 Looks like you sautee your onion. I will have to try that.

  2. elise says:

    Please do you know, how you can preserve whole half white cabbages( without the roots ofcourse), like the same too make sauerkraut. How I do that?. Thanks

  3. sputniktomorrow says:

    Yes, check out my post about making sauerkraut

  4. mark says:

    The best way to make sourkrauted whole cabbages is to thinly slice cabage for kraut at vinegar then core whole cabbages and add it to the mixture. the fermentation process will seep into the core. whole cabbage kraut is great for making stuffed cabbage!!!

  5. One of my favorite Russian dishes!

  6. Nelly says:

    I love this Salad!!
    My Mom makes it all the time!

  7. […] Traditionally, Vinaigrette is made with cooked beets, potatoes, carrots, dill pickles, onion, and sour kraut with sunflower oil. […]

  8. Mmm..it’s very tasty! But my wife chops the beats.

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