Vinaigrette (Russian: винегрет) is a very popular Russian salad with a French name and possibly German or Scandinavian roots.


  • 200 g of beetroot
  • 200 g of carrots
  • 200 g of potatoes
  • 150 g sauerkraut (pickled cabbage)
  • 150 g of pickled gerkins
  • 30 g leek
  • 20 g parsley leaves
  • 35 ml of vegetable oil
  • 3 g pepper mix
  • Season with salt


A similar salad was first mentioned in a cookbook by the end of the 18th century. Vinaigrette became popular especially during the Soviet era, because this delicious dish could be made from very simple ingredients.

The name “vinaigrette” suggests the salad dressing consists of vinegar, oil and mustard. But for the Russian vinaigrette salad, normally plain vegetable oil is being used. Anyway, you can argue about taste very well: Some connoisseurs could not imagine a vinaigrette salad without canned peas. Others take apples instead of carrots, add fish, meat or boiled eggs to the salad. There are even recipes with a salad dressing of mayonnaise or sour cream. We would like to introduce you to a Russian vinaigrette variant from Mix Markt.

Vinaigrette – detailed gallery


2. Cut the cucumbers.

3. Mix the salt with pepper and crush in a mortar.

4. Wrap beetroots in aluminum foil to bake them in the oven for 45 minutes at 200 °C.

5. Cook potatoes and carrots for 30 minutes.

6. Cut the carrots, potatoes and beetroot into equal pieces.

7. Chop herbs.

8. Mix all ingredients. Add vegetable oil and season with salt and pepper.

9. Chill the salad before serving!

1. Cut the shallots.

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