colors of Russia – Confined Duck

February 14, 2021February 14, 2021

Russia is the great unknown, like the lost European tribe, but it excels in culinary talent, and don’t you dare say the opposite in front of Comrade Putin (you can end up feeding the trout roe of his dinner or serving as a surplus for the tasty steak tartar). The vinegret salad it is one more reflection. Rustic and colorful, it is reminiscent of a matryoshka fresh from the garden, of the purple domes of the Kremlin singing the peasant anthem in your kitchen.

A beet salad, pickles and other vegetables (carrots, potatoes …), a call from the steppe that extends beyond the oral Urals, and which is usually served by Russians on days of celebration. If you don’t know what to do with the beet (You buy it in the supermarket for its beautiful color, because they have told you that it is healthy, that it is fashionable … and thus it stays in the fridge so healthily waiting for the permafrost to thaw), or on the contrary you love this vegetable, here’s a perfect idea, Putin’s secret – oh, praise gourmet autocrat – to become an elder in power. The beet You can buy it already cooked and organic, and thus you save time. Despite its name, the vinaigrette It does not contain vinegar (an element that was rare in Soviet Russia).

Russian salad vinegret recipe

Ingredients 4 people:

• 2 medium beets.
• 2 medium potatoes.
• 2 carrots
• Half a purple or white onion.
• 2-3 pickled gherkins in vinegar.
• 100 gr. of cooked peas.
• 1 sprig of fresh cut dill (optional).
• 1 lemon
• Black pepper.
• Virgin olive oil.
• Shall.

Elaboration:

You should cook the ingredients (beets, potatoes, carrots) and cut them into small cubes. If you cook the beet, cook it separately and with its skin (about 40 minutes). The same with the peas (you can use them from the pot or frozen). Cut the vegetables when they are cold, and then mix them as in any salad, dressing it with lemon juice, salt, a little black pepper and virgin olive oil. Some cooks also add a handful of capers, parsley or apple. It is traditional to add fermented cabbage sauerkraut.

1. Cook the vegetables:

Cook the potatoes and carrots with your skin. Let them cool down. Peel them. Cut them into small cubes and put them in a bowl. Cut the rest of the ingredients in the same way, except the peas (pickles, onion or chives, beets).

2. Mix and dress the vinegret salad:

Mix all the ingredients and add a generous splash of olive oil. Squeeze the juice from half lemon, and add a pinch of salt and pepper. If you are fascinated by the capitalist vinegar, accept it too.

➥ We continue with an orange and avocado salad.

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