On Fri 27 Jun 2008 09:30:53p, Victor Sack told us...

> Here is a very tasty version of the Russian 'vinegret' salad. This,
> BTW, has long become one of Barbabietola Schaller's favourite recipes.
> I remember well her rapturous reaction upon eating a similar dish at a
> Russian restaurant in New York.
>
> Vinegret
>
> 2-3 medium-sized beetroots, cooked (preferably baked) and diced
> 4-5 potatoes, cooked and diced
> 2 salty, not vinegary, cucumbers (pickles), diced
> 1 onion, finely chopped
> 1 carrot, diced
> sunflower oil and vinegar for dressing, or, alternatively, sour cream
> salt and pepper
>
> Mix all ingredients in a bowl, taking care not to break up the diced
> vegetables. Add oil and a little vinegar to taste, or, alternatively,
> sour cream. Salt and pepper to taste. Serve cold.
>
> Some recipes call for adding hard-boiled eggs, cold meats or chicken, or
> finely chopped herring. I prefer the above version, though.
>
> Note: The best way to cook beetroots for this kind of dish is to rinse
> them, then dry and bake them whole, unpeeled in a hot oven for about 45
> minutes. Then peel and dice.
>


Victor, thanks for posting this recipe. It sounds delicious!


--
Wayne Boatwright
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Friday, 06(VI)/27(XXVII)/08(MMVIII)
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Cats must chase the other invisible
cats across Dad's belly and groin.
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