Best 3 Russian Cabbage And Beet Salad Recipes
In the realm of vibrant and refreshing salads, Russian Cabbage and Beet Salad stands out as a culinary gem, offering a harmonious blend of sweet, tangy, and earthy flavors. This delightful dish, also known as "Vinegret," is a staple in Russian cuisine and has gained popularity worldwide for its simplicity, affordability, and nutritional value. With variations and adaptations across different regions, Vinegret's core ingredients remain the same: vibrant beets, crisp cabbage, tender carrots, and tangy pickles. Dressed in a delicate vinaigrette, this salad offers a symphony of textures and flavors that will tantalize your taste buds. Whether served as a refreshing appetizer, a vibrant side dish, or even as a light main course, Russian Cabbage and Beet Salad promises a culinary journey that celebrates the beauty of fresh, wholesome ingredients. So, let's dive into the delightful world of Vinegret and explore the variations and recipes that make this salad a beloved classic!
Here are our top 3 tried and tested recipes!
RUSSIAN BEET SALAD
I made this salad for our Easter dinner. It's quite good and loaded with healthy ingredients. I got the recipe from my sisters' mama-in-law. It's so simple to throw together. You can easily adjust the size of the salad because it has equal parts of all the main ingredients. It's made with shredded raw potato that is fried till golden brown and crunchy. It's incredibly fast and easy to make if you use a food processor with a grater attachment.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 9
Steps:
- Heat some olive oil until a piece of raw potato sizzles in it. Grate the potatoes and add about 1/4 cup bunches at a time. Fry them until golden brown and crunchy. When potatoes finished frying, place them on paper towel and let them cool before adding them in the mixing bowl.
- Mince 1 clove of garlic and mix it with 1/2 cup of mayo for the dressing.
- Place all of the ingredients separately in a large salad bowl until ready to serve.
- Before serving, mix all of the ingredients together (add more mayo, salt and pepper to taste if needed). Enjoy!
RUSSIAN CABBAGE BORSCHT
An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.
Provided by Puma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
- Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
- Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g
RUSSIAN CABBAGE AND BEET SALAD
This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.
Provided by Allrecipes Member
Categories Beet Salad
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Combine cabbage, carrots, beet, and garlic in a large glass bowl.
- Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
- Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
- Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 14.3 g, Fat 7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 904.5 mg, Sugar 10.7 g
Tips:
- To save time, use a food processor to shred the cabbage and beets.
- If you don't have a food processor, you can use a sharp knife to shred the cabbage and beets. Just be careful not to cut yourself.
- Make sure to rinse the cabbage and beets thoroughly before shredding them.
- You can add other vegetables to this salad, such as carrots, celery, or radishes.
- If you want a sweeter salad, add more sugar or honey to the dressing.
- If you want a tangier salad, add more vinegar to the dressing.
- Serve this salad chilled or at room temperature.
Conclusion:
Russian Cabbage and Beet Salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a healthy and flavorful salad, give this one a try.
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