Russian Vinegret or Probiotic Vegetable Salad

Russian folks are pretty creative in the way of coming up with interesting dishes from the same old boring ingredients. Sauerkraut, pickles, beets, potatoes, carrots – what else can you do with them, right? Well, combine them in a way where these staples get a new delightful taste and lovely texture, and the long winters don’t seem so long any more.

Lacto fermented vegetables provide easy nutrients, probiotics keep immune system strong, and colorful presentation makes it a beautiful addition to any table. This recipe came from the old Soviet book that every housewife had on her shelf. The only thing I changed in this recipe from 1939 is using pickle juice instead of vinegar, omitting the sugar and using olive oil instead of sunflower oil.

Roasted beets and apples give it enough sweetness, and pickle juice accomplishes the same exact goal of adding tartness but with more goodness that the pickles juice provides. And I just don’t keep sunflower oil around.

HOW TO MAKE RUSSIAN VINEGRET OR PROBIOTIC VEGETABLE SALAD

INGREDIENTS

• 4 medium golden potatoes, boiled, cooled and peeled
• 1 roasted beet, chopped into bite size pieces
• 1 small carrot, finely chopped
• 1 large or 2 small lacto fermented pickles (how to make lacto fermented cucumbers, or buy pre-made at the refrigerated section of your grocery)
• 1 green apple, finely chopped
• 1 cup of lacto fermented sauerkraut (how to make sauerkraut, or buy at the refrigerated section of your grocery)
• 1/2 cup cooked, canned, or fermented green peas (how to make lacto fermented green peas)
• 3-4 green onions, chopped
• 3 tablespoons fresh dill, chopped
• 3 tablespoons of virgin olive oil
• 1/4 cup of pickle or sauerkraut juice (liquid from the jar)
• Salt and pepper to taste

INSTRUCTIONS

Mix all ingredients in a bowl, and allow to rest in the fridge for a couple of hours or overnight for the flavor to develop.

Print Recipe

Russian Vinegret, or Probiotic Vegetable Salad

Prep Time20 minutes mins

Cuisine: RUSSIAN

Ingredients

• 4 medium golden potatoes boiled, cooled, peeled and chopped
• 1 roasted beet chopped into bite sizes
• 1 small carrot finely chopped
• 1-2 lacto fermented pickles chopped
• 1 green apple finely chopped
• 1 cup lacto fermented sauerkraut
• 3-4 green onions chopped
• 3 tablespoons fresh dill chopped
• 3 tablespoons extra virgin olive oil
• 1/4 cup pickle or sauerkraut juice (liquid from the jar)
• salt and pepper to taste

Instructions

• Mix all ingredients in a bowl, and allow to rest in the fridge for a couple of hours or overnight for the flavor to develop.
• Enjoy!