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: 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. 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

Reviewer:

johannanj

Reviewed: Jan. 19, 2011

IMPORTANT NOTE: The cooked vegetables are a perishable food and must be refrigerated. Do not leave them at room temperature overnight. Directions omitted that, which was why I awarded 4 out of 5 stars. Now back to the recipe. This is going on my "next to try" recipe list because there are so many healthy things about it - hurray for the Ukrains! Besides, it's beauty of a dish.

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11 users found this review helpful

Reviewer:

gadgetgal

Cooking Level: Professional

Living In: Salt Lake City, Utah, 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: 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: 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: May 10, 2012

I would just like to offer the customized review on Vinegrete recipe: By the way I am not sure, why it's named Ukranian: we lived in Russia, and this was one of our all-season favorite Vinegret. I use home-made or store-bought sourcraut with sugar and caraway seeds (bavarian style) instead of pickles, sunflower oil, I do not add green peas. It's very good served with herring on the side or some like it inside,and with Prussian Rye or Finnish Rye bread with butter ! And, for sure: it's great for you ! Elaine

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4 users found this review helpful

Reviewer:

elaine

Reviewed: Jan. 29, 2012

We had this dish in our home all the time especially in summer. If we had a barbeque with a houseful of guests, we served this dish with herring salat, potatoe salad and a large bowl of tossed salad and at the end of the day nothing was left. Sometimes I had guests ask if they could take home any leftovers. My mother was Ukrainian and dad a German. Yes it takes time to prepare but the results at the end of the day are worth it. My family and I sat at the table cutting up the ingredients, it was also a time for all of us to get together not just during the meal but beforehand. I highly recommend this dish.

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3 users found this review helpful