RUSSIAN BEET SALAD WITH HERRING
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
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
RUSSIAN BEET AND POTATO SALAD
A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
- Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g
RUSSIAN CABBAGE AND BEET SALAD
This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.
Provided by LenaM
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Combine cabbage, carrots, beet, and garlic in a large glass bowl.
- Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
- Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
- Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 14.3 g, Fat 7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 904.5 mg, Sugar 10.7 g
RUSSIAN CHICKEN SALAD
My mother found this recipe in a Russian cookbook. It is a different take on chicken salad, but I find it very nice for lunch or supper. You make the ingredients very chunky so it is not really a sandwich chicken salad but more of a salad.
Provided by Petdrwife
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine chicken breast, cucumber, eggs, onion and potatoes in large bowl.
- In small bowl combine sour cream and mayo.
- Blend chicken mixture with the dressing mixture.
- Place on a couple leaves of Romaine or Boston lettuce and garnish with tomatoes.
- Enjoy.
OLYA'S RUSSIAN BEET SALAD
A beautiful garnet color with root vegetables from late summer. Serve with sour cream, if desired.
Provided by METG
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 5h15m
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes, carrots, and beets into a large pot and cover with water; bring to a boil and turn off heat. Allow pot to sit on burner until potato mixture cools, 1 to 2 hours.
- Place onion in a large bowl and cover with vinegar; set aside.
- Peel and chop potatoes, carrots, and beets; add to onion mixture. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Fat 2 g, Fiber 4.7 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 172.9 mg, Sugar 5.3 g
RUSSIAN CHICKEN AND BEET SALAD
The Russian name for this classic Russian salad is garnet bracelet, named after a famous Russian short story by the same name since the pomegranate seeds resemble garnets. Layers of beets, potato, egg, walnuts, and chicken make this a fantastically different option for lunch or a buffet.
Provided by Tamara
Categories Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes, beets, and carrots into a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool, at least 15 minutes.
- Heat oil in a skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
- Peel potatoes, beets, and carrots. Coarsely grate vegetables and eggs into separate, individual bowls. Season with salt and pepper.
- Place a small glass in the middle of a serving plate. Layer salad around the glass into a bracelet-like shape in the following order: potatoes, 1/2 the beets, carrots, walnuts, 1/2 the chicken, onion, eggs, remaining chicken, remaining beets, topping each addition with 1 tablespoons mayonnaise except for the walnuts, onion, and last beet layer.
- Remove the glass and cover salad with the remaining 6 tablespoons mayonnaise. Garnish the top with pomegranate seeds.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 18.9 g, Cholesterol 80.5 mg, Fat 24 g, Fiber 2.9 g, Protein 11.4 g, SaturatedFat 3.9 g, Sodium 201.1 mg, Sugar 6.9 g
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