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3-4 large potatoes (cooked)
1 beet (cooked)
3 tbs. olive or vegetable oil
2 pickled cucumbers
4 oz shredded sauerkraut
1 onion (chopped finely)
2 tbs. vinegar
As soon as potatoes and beet are cooked, there is no more cooking involved in the process of making this Russian salad. Simply peel potatoes, carrots and beet and chop them into small cubes (1/2” x ½” x ½”). Next, chop pickles and onion the same way. In a large bowl combine chopped potatoes, beet, onion, pickles and carrots. Add sauerkraut along with vinegar and vegetable oil. Stir all ingredients well and refrigerate for an hour before serving. Garnish with fresh minced dill.
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