Russian Vinaigrette Recipe with Beets and Sauerkraut

This post may contain affiliate links. Read my disclosure policy.

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 is the secret to make the process much faster :). Place diced beets in a separate bowl.

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

4.92 from 36 votes

Author: Natasha of NatashasKitchen.com

SaveSaved Pin Review Print

Prep Time: 1 hour hr 30 minutes mins

Total Time: 1 hour hr 30 minutes mins

Ingredients 

Servings: 8 -12

• 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)

Cook ModePrevent your screen from going dark

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.

• Full Nutrition Label
• Nutrition Disclosure

Course: Salad, Side Dish

Cuisine: Russian, Ukrainian

Keyword: Vinaigrette Salad

Skill Level: Easy

Cost to Make: $