Vinegret is a truly wonderful combination of vibrant colors, soft and crunchy textures, and sweet and sour taste. It uses vegetables that are readily available in the winter to provide a vitamin boost. The word vinegret originated from the French “vinaigrette”, a well-known salad dressing. There is no vinegar in vinegret salad, despite what its name suggests. The main ingredients are beets, carrots, potatoes, sauerkraut, pickles, and green peas. Sometimes white beans are used instead of peas. Vinegret is a staple dish in many Russian homes; it is inexpensive to make and looks great on a holiday table!
A word of caution: sauerkraut (fermented cabbage) needs to be of best quality available, preferably bought at a Russian grocery store, or homemade (even better). I am yet to master the art of making sauerkraut at home, although I will definitely try it in the near future.