Russian Beet and Potato Salad Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Apr. 19, 2010
My Russian wife from Yoshkar-Ola says that dill pickles are only served on the side and green onions are never served with the dish nor is the vinegar used. Those items are scarce in Russia. This recipe I tried is fantastic but not authentic.
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Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA

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Reviewed: Mar. 28, 2010
Yummy! This was my first using beets and I was pleasantly surprised! Thank you for sharing this unique and healthy recipe!
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Cooking Level: Expert

Home Town: Palmer, Alaska, USA
Living In: Ketchikan, Alaska, USA

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Reviewed: Jan. 15, 2010
I love it but with some changes! The salad calls for sauerkraut and onions (not only green). Also you can add kidney beans and mustard. And the best oil here is sunflowerseed oil. Vinegar is not a must. Actually I can't imagine the taste of the salad with any kind of vinegar.
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Reviewed: Jan. 9, 2010
I did my own take on this recipe. I boiled the beets, and fried the potato and carrots. I used a cucumber and dill weed in place of the pickles. It turned out nicely! Thanks for inspiring me to create a twist of your recipe!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jan. 8, 2010
I am not really sure beets will be ready in 30 minutes. It usually takes hours to make beets tender and ready to use. The other tip - cube the veggies when they cool off, potatos won't stick to other veggies and it won't look like a mess ;-) Good luck~!
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Displaying results 21-25 (of 25) reviews

 
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