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- Dish type
- Vegetable salad
- Cabbage salad
This salad is irresistible - colourful 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.
9 people made this
- 2kg grated cabbage
- 2 carrots, peeled and grated
- 1 beetroot, peeled and grated
- 1 clove garlic, minced
- 1L water
- 2 tablespoons salt
- 1/2 teaspoon ground black pepper
- 100g caster sugar
- 250ml vinegar
- 120ml vegetable oil
MethodPrep:1day ›Cook:40min ›Extra time:8hr soaking › Ready in:1day9hr40min
- Into a large glass mixing bowl, combine the cabbage, carrots, beetroot and garlic.
- Make the brine by combining the water, salt, pepper, sugar, vinegar and vegetable oil in a large saucepan over a medium heat. Bring to a simmer (do not allow to boil) then pour over the cabbage mixture. Stir then place a weight on top of the cabbage mixture and leave at room temperature overnight.
- The next day, transfer to the fridge to chill before serving, or cover and store in the fridge for a couple of days before enjoying.
I often make a gingery version of this for my husband (he loves it). I add fresh root ginger to the prepared cabbage mixture (add to taste, but about 2 to 3 tablespoons), it adds an unusual delectable flavour.
Reviews & ratingsAverage global rating:(12)
Reviews in English (2)
I loved this! It makes a ton, which is great, because it lasts a long time. I have a big ol' sauerkraut crock that I used to let it ferment for the first night, before transferring it into two big containers for the fridge. I used the slicing blade on my Cuisinart for the cabbage and the shredder for the beet and carrot, so it wasn't an overwhelming prep chore, either. It makes about a gallon; we ate it up over the course of a month. Oh--I omitted the vegetable oil. Sometimes I drizzled good olive oil over my portion, sometimes I didn't. The picture is of one last ramekin of salad! Time to make more.-17 Aug 2018
by Todd Cooper
Absolutely wonderful !!!!! Great recipe; easy to follow and delicious results. There is a deli nearby that sells this; but I liked it so much....I am glad to have made it myself.-23 Jan 2018
15 Russian Recipes
These traditional Russian recipes are easy to make and packed with flavor!
From soups to salads to pies, Russian cuisine brings a unique twist to your weekly menu!
If you loved the biographical documentary, The Last Czars, and the animated movie, Anastasia, chances are you&rsquore highly interested in Russian history and culture.
What better way is there to get to know a country more than through its food?
Russia may be more famous for its rich history, but did you know that it also has a myriad of delicious dishes to offer?
Today, get to know this vast country a bit more by checking out this collection of authentic recipes.
Don&rsquot be intimidated by their difficult-to-pronounce names! These dishes are packed with flavor and are also easy to make!
Russian Beet Salad with Prunes and Walnuts
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This Russian Beet Salad is a perfect combination of earthy beets, sweet prunes, and crunchy walnuts. It&rsquos a very simple recipe made with only four or five ingredients. It&rsquos a great salad to make in advance as it tastes even better the next day.
This beet salad is very popular in Russia. It&rsquos usually prepared during the colder months of the year and often served alongside other salads and appetizers for holiday gatherings. You will also find it on the restaurant menus and at the ready-food counters in grocery stores.
It tastes great as a side dish served with meat, poultry, and fish.
A Note About Prunes
Prunes aren&rsquot used very often in salads, and it might seem a bit strange to combine them with beets. But, they add a subtle sweetness and a pleasant mouthfeel to this salad.
If the prunes you are using are hard, soak them in hot water for about 10 minutes or until they soften enough to be cut into quarters. At the same time, make sure they don&rsquot start falling apart in the water.
If you don&rsquot like prunes or don&rsquot have them on hand, this salad is also often prepared with raisins instead of prunes, or you can use both.
How to Cook Beets for this Russian Salad
The salad is made with cooked beets. The beets should be cooked whole using any method of your choice. You can roast, boil, bake, or steam-roast them.
My favorite method of cooking beets is steam-roasting them. I find this method the easiest and fastest method of cooking whole beets.
To steam-roast the beets, place them in a baking dish. Add about 1/2 inch of water and cover with aluminum foil. Place them in the oven and cook for about 1.5 hours or until the beets can be easily pierced with a fork. Let the beets cool before handling them then peel and dice or grate them for the salad.
If the idea of cooking beets intimidates you, check out my guide to cooking beets where I explain in detail how to buy, store, cook, peel, and serve them.
Surprising Flavor Variation
Although the combination of beets, prunes, and walnuts lends this salad a pretty distinct flavor, you can intensify it even more by adding garlic.
The garlicky variation of the salad is prepared just as often as the basic version and nobody really knows which recipe came first. When I asked my Russian friends which version of the salad they prefer, the opinions were divided pretty equally.
I personally like both versions. The only tip I have is to use only prunes and no raisins when making it with garlic.
Is Russian Beet Salad with Prunes and Walnuts Healthy?
The main ingredients of the salad are very nutritious.
Beets are a very good source of dietary fiber, folate, potassium, and manganese. Prunes are also high in fiber and are a very good source of Vitamin K. Walnuts contain high amounts of omega-3 fatty acids. And garlic contains antibacterial and immune boosting compounds.
However, the salad is traditionally prepared with lots of mayonnaise (similar to the Russian Oliver Salad) which can quickly turn the otherwise healthy dish into a calorie bomb. So, I personally prefer to replace at least half of the mayo with sour cream or yogurt or use a healthier mayonnaise.
Now It&rsquos Your Turn!
With its bright magenta color and the distinct flavor, this salad is definitely for those who are open to culinary adventures.
What do you think about this Russian Salad with Prunes and Walnuts? Is this something you are open to trying? Have you tried it before?
Fermented Beets Benefits
It is already well known that probiotic-rich fermented foods have a lot of health benefits  help us fight inflammation, strengthen, heal and protect the gut lining and help us better absorb nutrients and minerals.
Plus they are not only beneficial for the gut health, but are essential for our mental health as well (as the brain function is connected to the gut function ).
1. Beets in particular are packed with anti-inflammatory phytonutrients, loaded with essential minerals like magnesium, potassium, copper, iron, plus they are a great source of Vitamins: A, B, and C, as well as healthy fiber. And fermenting the beets, facilitates the absorption of these vitamins and minerals into the body.
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2. Long term beet fermentation (raw) also preserves these nutrients. The beneficial bacteria consume and break down (due to enzymes &ndash not naturally present in the food before fermentation) the sugars and starches (naturally present in beets) into alcohols and acids. Thus acting like a natural preservative without using vinegar and sugar.
3. Lacto-fermented beets just like the raw beets, have very powerful antioxidant, anti-inflammatory and detoxifying properties, also they improve our intestinal flora and enzyme activity . Therefore fermented beets are excellent for our digestive system especially for those who have any autoimmune condition.
Russian Salad with Beet and Sauerkraut
By: Ana / 2 / Dinner , Recipes , Salads , Vegan , Winter ,
Just about every health food enthusiast I know has a handful of staple salad recipes that are packed with hearty, filling ingredients, an abundance of nutrients and lashings of flavor. While those salads can be made almost blindfolded through repeated creation, it’s also very refreshing to add a completely different salad into the mix to surprise your taste buds!
This salad is a winter tradition in Eastern Europe, with different variations – some people add mayonnaise, some use pickled cucumbers instead of sauerkraut, but it is always related to the holiday season and the winter month. The harsh winters doesn’t leave much fresh food choice and people rely on fermented foods to build a strong immune system.
It’s quite hard to avoid all the hype around probiotics, and you’ve likely seen all the TV advertisements about how important they are for your overall health. That’s because probiotics support gut health, and can affect your entire immune system.
While marketers are cashing in on the hype and bringing out quite overpriced probiotic supplements, a much humbler, whole food version that’s been consumed since the dawn of time is sauerkraut.
Regularly consuming sauerkraut introduces live, beneficial bacteria into your digestive system, which helps to balance out the good/bad bacteria ratio. Sauerkraut also features vitamin C, vitamin K and iron.
Beetroot is loaded with so many health benefits and have been extensively studied for their protective properties. They contain high levels of antioxidants which are known to reverse damage caused by not-so-healthy food choices, and all the added chemicals that increase shelf life of products.
If you find yourself living a high-stress lifestyle, this also causes damage to your cells. That’s why it’s so important to include many antioxidant-rich foods in your diet.
Beetroot is a great source of folate, with around 30% of your recommended daily intake found in one cup. Folate is an important B vitamin that vegans need to include a lot of in their diet. It helps with energy production, as well as mental and even emotional wellbeing. Trace minerals include copper, manganese and potassium.
I’ve used russet potatoes in this salad as they are a great source of vitamin B6, with one potato offering around 30% of your recommended daily intake. They also contain vitamin C, folate, vitamin A and more potassium than one banana!
Potatoes aid with digestion due to their fiber content, which also helps to create that full feeling. I make this Russian salad for the Christmas dinner and serve it as a meal itself, because it’s filling and flavourful.
The Spruce / Barbara Rolek
The best way to enjoy farm-fresh produce year-round is to can it. Beets are no exception. Pickled beets can be enjoyed as a condiment, salad or vegetable. But be very careful with canning. Make sure to follow your processor manufacturer's directions to the letter. And, as always, if in doubt, throw it out.
- 1 kg (2.2 pounds) row white cabbage cut in larger chunks
- 1 small raw beetroot
- 3 large cloves garlic
- 1 little chili pepper
- 2.5 cm (1 inch) piece of horseradish root
- 1 Tbsp caraway seeds (optional)
- 1 litre (4 measuring cups) warm boiled water
- 2 Tbsp+ fine salt (natural, not iodised)
- 1 Tbsp+ sugar
Russian Beetroot Apple Salad Recipe
Today’s salad relies on a tried and tested combination of sweet beetroot and sweet-sour apple. Beet Carrot Apple Salad is a great warm-weather salad recipe, and it comes together in just minutes.
Here are simple tips to help make you delicious beetroot salad with apple and white cabbage with nourishing ingredients and plenty of protein for breakfast or lunch. This is the best ever Russian Beetroot Apple Salad Recipe! Ready in about 20 minutes, this beetroot salad is easy and quick to make.
Place the beets in a large saucepan and bring to a boil, reduce heat and simmer until tender, about 50-60 minutes. Place pot under running cold water and let rinse until beets can be handled.
Remove tattered or withered outer leaves from the cabbage. Rinse it under cold water before slicing it, and then cut the head of cabbage in half and into quarters, and then slice it finely with a knife.
Use a coarse grater or on a special grater to rub carrot. Cut the peeled onions into half rings and combine all of these ingredients in a large bowl.
Add sugar, lemon juice, and salt. Mix all ingredients.
Use a coarse grater or on a special grater to rub beetroot and add it to a bowl with all other ingredients.
Wash your apple and grate apple coarsely using a grater or in a food processor. Put grated apples, a bowl and mix in the dressing.
The vegetables can be steamed, baked, boiled or cook under pressure. Vegetables cook with skin and peel after cooking.
To boil (cook with skin) add vegetables to boiling water, this way we save more vitamin C. When vegetables are done drain the water. Place the pod with vegetables back on the stove and let dry for a few minutes and watch all the time. Don’t burn! Just dry. This technique helps reduce moisture on vegetables.
*Don’t use light pots to boil beets because too hard to clean.
Steaming is convenience and quality compared to boiling. In electric steamer just perfect because we can place all vegetables at the same time.
The best to keep flavors and vitamins! Taste baked vegetables better if you would like to be close to the perfect result.
Recommended ⇒ How To Bake Beets In The Oven.
You can omit green peas or add instead beans, like red beans, chickpeas, try your favorite and see how you like most. Can omit sourkrout, just add more pickles instead. Chives or green onion is my personal choice because I like more than sweet onion. Instead, chives we can use purple onion (150 g) or yellow onion or combine chives and onion together. Dice onion or thin slices. I recommend marinade for 5-10 min in wine vinegar with little sugar and few drops of oil before adding to salad. You can add also 1 or half sour apple. So many variations for this salad!
To prepare this salad in advance, my advice is dice vegetables the day before and mix day of serving.
Vinegret (винегре́т) or vinaigrette is a colorful salad of Russian origin. It includes many winter vegetables such as beet, potato, carrot, large typically Russian pickles in brine, peas, fermented cabbage, onion and a seasoning based on vinegar, vegetable oil, salt and pepper.
In season, it can also contain fava beans or green beans. Contrary to what the name of this cold starter might suggest, the dressing does not contain any vinaigrette (French salad dressing). Indeed, the dressing of French origin is an emulsion obtained from a mixture of vinegar, oil, salt and pepper but enriched with mustard.
In the case of Russian vinegret, it is the presence of pickles and fermented cabbage that helps to enhance this dish. In summer, the cucumber is a pleasant replacement for pickles. The vinegret salad can suit a vegetarian or vegan diet.
What is the origin of vinegret?
Vinegret is one of the zakouski (закуски), a Russian term for appetizers. Generally, zakouski consist of a very wide variety of salads, cold cuts, fish, caviar, preparations based on cooked vegetables and vegetables in brine. They are also found in Armenian and Ashkenazi cuisines. They are typical of receptions and banquets, they are often served in a room used to welcome guests and not in the dining room where the rest of the meal takes place.
Like its cousin, the Russian salad also called Olivier salad, the vinegret is probably of French origin. In the 19th century, the presence of French cooks in restaurants and upperclass Moscow houses is popular. Lucien Olivier, Franco-Belgian chef, for example, heads the Moscow Hermitage.
This French influence will extend throughout the end of the 19th century and until the Russian Revolution of 1917. Nevertheless, a very similar recipe is mentioned in a culinary dictionary from 1795 under the name of okroshka, which today designates a cold soup based on vegetables which can be enriched with meats. It was not until the 19th century that the two recipes became very distinct.
Formerly, the name was identical to French vinaigrette, it was only after the Revolution that it will evolve into vinegret.
Even if vinegret is consumed all year round, for some Russians, it is particularly prepared during Lent.
How to make vinegret
Vinegret is always prepared from cooked vegetables, which are boiled in salted water. Beetroot must be cooked separately to avoid tinting all other foods with red initially.
It is also best to peel the potato after cooking so that it retains more flavor.
Once the beets, potatoes and carrots are cooked in water, they can be diced regularly. In France, the term macedoine is used for this type of cutting.
Large diced malossol pickled are then added, as well as cooked peas, fermented cabbage and raw onion.
Seasoning is done with salt, pepper, white vinegar and vegetable oil, usually sunflower that is popular in Russia.
The salad can be enjoyed with wholemeal bread such as borodinski bread for example or a glass of kvass, a traditional drink.
What are the vinegret variants?
Today the term vinegret in Russia refers to any dish containing diced cooked items. Thus, you will find fish, meat or mushroom vinegret.
Variants of vinegret also exist in Germany and in the Scandinavian countries, the ingredients differ quite often but the presentation and the seasoning remain fairly close.