LITHUANIAN MIXED VEGETABLE SALAD (DARZOVIU MISRAINE)
This salad was a regular feature in my childhood, and still appears on the cold table at formal events. It is made of foods that would have been available at any Central/Eastern/Northern European farmstead. Every ingredient, other than the sour cream and salt, is optional. If you omit the beets, it is called a Balta (White) Misraine. Prep time is estimated, and I have not included the time to cook the veggies.
Provided by duonyte
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- It is very important not to overcook the vegetables, especially the potatoes. All vegetables should be at room temperature. Place vegetables, egg and pickle in a large bowl.
- In a small bowl, stir the sour cream to loosen it up. If it is very thick, stir in 1 or 2 tbl. milk.
- Sprinkle half the salt and half the dill on the vegetables. Add some freshly ground pepper. Add half the sour cream and stir carefully, taking care not to mash the vegetables. Repeat with remaining salt, pepper, and sour cream.
- Serve cold or at room temperature. Leftovers should be stored covered in refrigerator, and will be good for about a week. (If you will be storing more than a couple of days, do not mix in the eggs - add to the portion you are serving. Eggs do not do well over time).
- Note: Canned beets can be substituted for fresh. Frozen mixed vegetable or mixed peas and carrots can be used. Cauliflower or cooked white beans are also excellent in this dish. Change the ingredients or proportions to meet personal preferences. Just keep the ratio of cooked vegetables at about 7 cups to 1 cup of sour cream.
- Note2: Dried dill is not very good in this dish, I would use fresh parsley if dill not available. I also tend to use little salt, so check the level to suit your needs.
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BIG D Mikeals
b_mikeals@yahoo.comThis salad is definitely a keeper! I'll be making it again and again.
Mila Funes
funes-mila91@gmail.comThis salad is a bit too time-consuming to make for a weeknight meal.
Nantumbwe Robinah
nantumbwe_r@gmail.comI'm not sure what I did wrong, but my salad turned out bland.
gladis duran
duran_gladis@aol.comThis salad is a delicious and healthy way to start your day.
Kairul Islam
kairul.islam34@gmail.comI've made this salad several times and it's always a crowd-pleaser.
Catherine Sato
c.sato@aol.comThis salad is a great make-ahead dish. It's even better the next day.
Aqib Rabia
r@gmail.comI'm not a huge fan of beets, but I really enjoyed them in this salad.
Ashish Sahani
ashishs@hotmail.frThis salad is a great way to use up leftover vegetables.
Sangam Tamang
tamang_sangam@hotmail.comThe dressing is a bit too tangy for my taste, but the vegetables are cooked perfectly.
Michael Adeyemo
m25@hotmail.frThis salad is so refreshing and flavorful. I will definitely be making it again.
Godwin Offormah
g.o51@yahoo.comI love this salad! It's a great way to get my daily dose of vegetables.
kajanthini kathirithamby
kathirithamby-k91@gmail.comThis salad was easy to make and turned out great! I used fresh vegetables from my garden and the dressing was perfect.
rana abdurrahman
r.a36@yahoo.comI'm not usually a fan of vegetable salads, but this one changed my mind. The dressing is tangy and flavorful, and the vegetables are cooked perfectly.
HANAN Ali
h_ali47@hotmail.frThis vegetable salad was a hit at my last potluck! Everyone loved the unique combination of flavors and textures.