Ingredients
3 to 4 medium-sized potatoes
3 to 4 beets (fresh beets that can be pre-cooked or canned for convenience)
3 carrots
1 yellow onion
1 cup of pickled sauerkraut or 3 to 4 dill pickles
Juice of one lemon
3 to 4 tablespoons sunflower oil (or vegetable, canola, or olive oil)
Salt and pepper to taste
parsley for garnish
Instructions
1-Wash all vegetables thoroughly and consider peeling them before or after cooking to keep in those important nutrients.
2-Prick the beets, carrots, and potatoes with a fork, then boil them in a large pot of water for 20 to 30 minutes until soft.
3-Let the vegetables cool to room temperature before peeling and dicing them into half to one inch cubes for even mixing.
4-Finely chop the yellow onion and add it to a bowl with the diced vegetables.
5-Mix in the sauerkraut or finely chopped dill pickles to add that tangy crunch.
6-Stir the oil, lemon juice, salt, and pepper together to form the dressing, then pour it over the salad and mix well.
7-Refrigerate the salad for 1.5 to 2 hours or overnight so the flavors blend nicely, and adjust seasoning as needed before serving.
8-Garnish with chopped parsley if you like, and enjoy it as a main dish or side.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Choose potatoes that hold their shape to prevent a mealy texture.
⏱️ Use pre-cooked or canned beets to save time.
🔥 Roasting beets enhances their flavor for a richer taste.
- Prep Time: 30 minutes
- Cooling and resting: 2 hours to overnight
- Cook Time: 1 hour
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Russian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup