Russian Cookbook » salat

Russian Cucumber and Tomato Salad (Salad iz ogurtsov i pomidorov)

driver — Mon, 10 Dec 2007 03:56:55 +0000

2 cucumbers
4 ripe tomatoes
1/2 cup sour cream
Salt, pepper, to taste

Allow sliced cucumbers to drain for an hour on paper toweling. Combine all ingredients and serve immediately.

Russian Cucumber Salad (Salad iz ogurtsov)

driver — Mon, 10 Dec 2007 03:52:48 +0000

2 medium cucumbers, scored and sliced
1/2 cup sour cream
1 teaspoon fresh dill, chopped
Salt, to taste

Allow sliced cucumbers to drain for an hour on paper toweling. Combine all ingredients and serve immediately.

Korean Carrot Salad (Koreiskaya morkov )

driver — Fri, 02 Nov 2007 00:40:40 +0000

3 large carrots, craped, peeled
1 tablespoon white vinegar
1 tablespoon soy sauce
3 teaspoons salt
3 teaspoons sugar
2 teaspoons garlic, freshly minced
3 tablespoons ground red pepper
5 tablespoons ground coriander
1/2 cup vegetable oil

Slice carrots into long, thin strips. Use vegetable slicer, do not use grater.

Mix carrot, salt and sugar and set aside for 20-30 minutes. Press mixture firmly and drain the liquid.

Preheat your oil to 200°F (95°C) and carefully pour over the carrot, add vinegar, soy sauce, coriander, garlic and pepper, and mix gently but thoroughly.

Refrigerate for 3-5 hours before serving.

Russian Fresh Mushroom Salad (Gribnoi salat)

driver — Thu, 01 Nov 2007 02:52:52 +0000

150 gr. fresh mushrooms, in 3-5 mm slices
1 tablespoon grated onion
1 cup water
1 tablespoon lemon juice
4 tablespoons sour cream double cream
1 teaspoon fresh dill, chopped

In enamel, glass or stainless-steel saucepan, bring the water and lemon juice to a boil. Add the sliced mushrooms and cover the pan. Reduce the heat and simmer gently for 2 to 3 minutes.

Remove from the heat and drain the mushrooms.

Combine the sour cream, grated onion, salt, pepper and dill.

Add the mushrooms and toss lightly in the dressing until they are well coated.

Russian Cooked Vegetable Salad (Vinegret)

driver — Fri, 26 Oct 2007 22:04:57 +0000

2 medium beetroots, boiled, peeled, diced
4 medium potatoes, boiled, peeled, diced
3 pickled cucumbers, diced
2 ea carrots boiled, peeled, diced
½ can peas, drained
¼ medium onion, chopped
5 tablespoons canola (sunflower, soybean) oil
1 teaspoon Dijon mustard
Salt and pepper, to taste

Peel and cut vegetables when they are cool enough. Combine beetroots, potatoes, cucumbers, carrot, pears and onion in a large bowl.

Whisk oil and mustard in a small bowl. Add dressing to the vegetables and mix everything gently.

Add salt and pepper.

Refrigerate for 15-25 minutes before serving.