Russian Bean Salad Recipes

RUSSIAN BEET SALAD WITH HERRING

Russian Beet Salad with Herring image

This salad is commonly known in Russia as a 'Herring under the Winter Coat Salad.' It is a must for every Russian holiday, however, you have to have a taste for herring and beets. Every Russian craves this salad, but my American hubby doesn't care for it. I use a clear bowl for this salad so that you could see all ingredients in it.

Provided by Evgeniya

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 1h55m

Yield 20

Number Of Ingredients 7

Ingredients

3 whole russet potatoes
2 large carrots, peeled
2 beets, washed with tops and bottoms removed
½ yellow onion, chopped
1 (12 ounce) jar herring fillets, packed in oil
6 tablespoons mayonnaise
salt and ground black pepper to taste

Steps:

Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 9.4 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1.2 g

RUSHIN' RUSSIAN RED BEANS

Rushin' Russian Red Beans image

I first came across the idea of red kidney beans in damson sauce in Rose Elliot's "The Bean Book". I've since discovered that Rose's recipe is based on a Russian dish called Lobio. I've made a few tweaks to Rose's recipe, including making it more 'instant' by using canned kidney beans. Traditionally you're supposed to serve this dish cold, but we can rarely manage to wait that long (I did say "rushin") so I serve it hot as a main dish, over baked potatoes; usually with salad and coleslaw. If you can wait, this is lovely served cold as intended. I use my own home made jam in this recipe (Damson Jam Recipe #139722) but if you can't find damson jam, plum jam can be substituted (warning: plum jam is sweeter so I suggest starting off with a smaller amount and adding to taste). Serves 2 as a main dish, 4 as a side dish.

Provided by Mrs B

Categories Beans

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 (420 g) can red kidney beans, in water (no salt or sugar added)
1/3 cup damson jam (plum jam is fine too)
2 tablespoons red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
3/4 teaspoon dried coriander
salt and black pepper

Steps:

Put the jam, vinegar, garlic, basil and coriander in a saucepan; cook gently over a low heat until the jam has melted.
Empty the contents of the can (including the water) into the damson sauce mixture and bring to the boil.
Cook on a low to medium heat for about 5-8 minutes until the liquid has reduced to a good saucey consistency (not too runny, not too thick!): season with a pinch of salt and good grind of black pepper.
Serve hot or cold: your choice.

Nutrition Facts : Calories 420.4, Fat 1.1, SaturatedFat 0.2, Sodium 22.3, Carbohydrate 85.8, Fiber 16.3, Sugar 26.6, Protein 18.7

RED BEAN SALAD WITH WALNUTS AND FRESH HERBS

Red Bean Salad With Walnuts and Fresh Herbs image

This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I've cooked myself, but in a pinch you can make this with canned red kidney beans.

Provided by Martha Rose Shulman

Categories easy, salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cups cooked red beans or kidney beans (rinse if using canned)
1/4 cup finely diced celery
1/4 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh tarragon
1/4 cup chopped chives
Salt and freshly ground pepper
1/2 small red onion, cut in half lengthwise, then cut across the grain in thin slices (optional)
1/3 cup (1 1/2 ounces) walnuts
1 large garlic clove, peeled, halved, green shoot removed
1/4 teaspoon red pepper flakes or 1/2 to 1 teaspoon Aleppo pepper, to taste
1 tablespoon pomegranate molasses
1 tablespoon fresh lemon juice
1 tablespoon walnut (or olive) oil
1 tablespoon extra virgin olive oil

Steps:

Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 24 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 6 grams

EASY RUSSIAN SALAD

Easy Russian salad image

This easy Russian salad is the perfect accompaniment to leftover meat, or great on its own also

Provided by Mary Cadogan

Categories Lunch, Side dish, Supper

Time 18m

Yield With cold meats

Number Of Ingredients 6

Ingredients

2 carrots , peeled and cut into small chunks
3 waxy potatoes , cut into small chunks
mugful frozen peas
6 small cornichons or gherkins , sliced
2 rounded tbsp light mayonnaise
a little chopped parsley

Steps:

Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.

Nutrition Facts : Calories 124 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium

RUSSIAN SALAD

Russian Salad image

Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It's a beloved, traditional party dish riffed on almost everywhere but my own home: I'd only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.

Provided by Gabrielle Hamilton

Categories salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 6 1/2 cups (about 12 servings)

Number Of Ingredients 8

Ingredients

Kosher salt and black pepper
3 medium yellow potatoes (about 1 pound), washed
5 thin carrots (about 1/2 pound), washed
10 ounces frozen peas
4 large eggs, fridge-cold
3 1/2 ounces boiled ham
1 cup drained cornichons and 1/2 cup plus 2 tablespoons of their brine
1 scant cup Hellmann's mayonnaise

Steps:

Bring a large pot of water to boil. Season with salt.
Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
Gently add the eggs, and allow to boil 10 minutes.
While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
Once the eggs are cooked, drain them, and peel under cold running water.
Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
Refrigerate overnight, and serve cold.