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This time next week I will be in Moscow!  I cannot believe it!  I’m so excited to immerse myself in the language, the history, the culture, and of course, the food.

I’m not a picky eater.  Generally, if I am forced to (or dared to) eat something, I will.  However, I do prefer to eat mostly vegetables.  My family seems to think that Russians do not eat any vegetables because it is too “bastardly cold” for anything to grow there.  To prove them wrong, I made one of my favorite Russian dishes, Russian Vinaigrette, as an appetizer for both our dinner and my semester abroad.  It was a big hit!

Click photo for source.

- Russian Vinaigrette (Винегрет) -

1/2 lbs. beets
1/2 cup (approx.) baby carrots
3 small potatoes
1/2 cup sauerkraut, remove excess liquid
1 cup peas
1/2 cup diced baby dill pickles
1/4 cup diced onion
3 tablespoons sunflower oil
black pepper to taste
 
In separate pots, boil beets, potatoes, and carrots.  Once vegetables are tender, remove from liquid, peel and dice.  
Mix all the ingredients in a large bowl, cover and refrigerate for at least an hour to allow the vegetables to absorb colors and flavors.  Serve and enjoy!
 
-Recipe courtesy of my Russian Language Professor.
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