Reviewed: Jan. 19, 2011

This is traditional winter Russian-Ukranian salad. We use canned beans (red or white) instead of peas, and sourkraut is essential. We also make a dressing adding mustard, salt, and pepper to the olive oil and mixing well. You can also bake your beets instead of boiling for more intense beet flavor.

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19 users found this review helpful

Reviewer:

nsax

Cooking Level: Expert

Reviewed: Jan. 19, 2011

This was a fabulous change from the typical veggie side dish. My kids wanted beef stroganoff tonight so I made this for me. Let's just say there will be no leftovers for a brown bag lunch tomorrow. I did substitute frozen baby peas for the canned (they are so much prettier and less mushy) and added a few extra Claussen pickle chunks because we are dill pickle freaks! But this recipe deserves five stars without those changes!

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5 users found this review helpful

Reviewer:

hippiechick

Reviewed: Jan. 19, 2011

Great Salad.

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3 users found this review helpful

Reviewer:

Lisa

Cooking Level: Expert

Living In: Santa Rosa, California, USA

Reviewed: Dec. 6, 2010

one of my favorite winter salads. I omit the peas in favor of cannelini beans and use sourkraut to ad some tang to it

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10 users found this review helpful

Reviewer:

Luba

Home Town: Anchorage, Alaska, USA

Living In: Kapolei, Hawaii, USA

Reviewed: Dec. 5, 2010

Excellent instructions! We, well, my Ukrainian husband usually buys this at the Russian market, and although he would hint at me trying my hand at making it, it seemed way too complicated. This recipe totally demystified things for me, and we both loved the result - not usually the case when he buys it. Will definitely make again, and again, etc. Thank you!

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18 users found this review helpful

Reviewer:

doughy

Reviewed: Jul. 19, 2010

Good as is, but we usually omit peas and add sourkraut (russian style, of course). Definitely good and good for you.

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7 users found this review helpful

Reviewer:

BOGINIA2

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Jul. 18, 2010

A delicious savory salad. Alot ample time for dicing the many vegetables. It is labor-intensive but worth it for the fabulous color. We used Claussen pickles rather than regular dill. We will serve with grilled kielbasa and grilled pierogies tonight!

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14 users found this review helpful