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This Russian Vinaigrette Recipe with Beets and Sauerkraut is another “staple” of Russian/ Ukrainian cooking. Its also a very pretty & vibrant Russian salad.
I think every Slavic person has either made it or tried it. My sis tells me that canned beets taste just as good in Russian cooking and it reduces the hassle and mess of cooking them for 1 hour or more. I will definitely try that next time.
Most people who make this salad use their own pickled cabbage but sauerkraut works just as well. This is my mom’s recipe. This salad is great for parties because you can make it a day ahead. It tastes even better the next day. You may want to scale down the recipe if you are making it for your family.
Ingredients for Russian Vinigrette:
3 medium beets (or 2 (14.5 oz) cans of beets , drained)
3 medium potatoes
3 medium carrots
1/2 cup sauerkraut, drained
3 medium pickles
2 Tbsp sunflower or olive oil
1 Tbsp white vinegar
1 small onion, finely chopped (about 1/2 cup)
How to Make Russian Vinaigrette:
1. In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don’t require any cooking. I peeled beets before cooking, much easier than peeling them boiled.
2. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don’t overcook the potatoes.
3. Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
4. Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. The Vidalia Chop Wizard
5. Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.
6. Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.
Enjoy 🙂
Russian Vinaigrette Recipe with Beets and Sauerkraut
Ingredients
- 3 medium beets, or 2 (14.5 oz cans of beets, drained)
- 3 medium potatoes
- 3 medium carrots
- 1/2 cup sauerkraut, drained
- 3 medium pickles
- 2 Tbsp sunflower or olive oil
- 1 Tbsp white vinegar
- 1 small onion, finely chopped (about 1/2 cup)
Instructions
- In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don't require any cooking. I peeled beets before cooking, much easier than peeling them boiled.
- In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes.
- Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
- Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl.
- Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.
- Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I don’t add vinegar to this salad, it comes already in pickles and also sauerkraut is acid. For the rest my recepee is the same 🙂
Delish! I have made this so many times now and for several different groups of people and events. Every time I make it, someone asks for the recipe. My husband is Ukrainian and he loves it! It is a bit of pain to make and you definitely cannot whip it together at the last minute, that said, it is most definitely worth the effort. Excellent! Make it, you won’t regret it!
That’s great to hear, Paige!