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Sunday, December 27, 2009

Vinigret (Vinegrait salad)

"Vinegret" was originated from Russian cuisine. But today, it is one of the favorite salad recipes in Uzbekistan. It is tasty, it is healthy and it is useful.
2 potatoes
3 carrots
2 beetroot
150 gr of salted, pickled cabbage (you can use "karam namak" for this recipe)
3 pickled cucumbers
Fresh chopped coriander leaves
4 tbsp of vegetable or olive oil
Salt to taste
Boil potatoes, carrots and beetroot in their skin. (Be sure that you put them in boiling water in order to keep all the vitamins). Take out after they are ready(Usually they are finely cooked in an hour), peel the skin and cut in cubes. Cut cucumber in cubes. Put the rest of ingredients, add in salt, oil and mix carefully. You can also add in some green peas if you want.
Yoqimli ishtaha!

1 comment:

  1. My family loves vinegrete. We don't add pickled cabbage to it though. And we either use olive oil or mayonnaise as the dressing for it.