Try Russian Beet Potato Salad.matushka_annMay 5 2005, 15:07:56 UTC
You should buy a lenten cookbook from a Russian Orthodox parish. The Orthodox Church keeps vegan fasts for many days of the year.
Russian Beet Potato Salad is portable, good, and you can use canned potatoes, canned beets, canned peas, canned saurkraut, and pickles and mustard from a jar. You WILL need oil and vingegar, but if you were up for making an apple pie, I think you can cope. This is the way I posted the recipe to a family list.
Russian Beet Potato Salad:
Boil, cool, and peel eight potatoes. Chop into eighths. Toss into large bowl. Drain one can beets. Chop beets into quarters. Toss in. Open and drain one can vegetarian baked beans. Toss in. (When not lent, subsitute hard boiled eggs, chopped nicely). Add saurkraut to taste (and yes, I know this means "none" for some people.) Add frozen peas (hey, they'll defrost) to taste. Chop about three half sour pickles. Chop green onion and fresh dill to taste. Add to bowl. Mix everything. ("Morf, morf, morf!")
Make vinegrette:
1 tsp. mustard powder 1/2 tsp. sugar 3 Tbsp. vinegar 1/3 cup oil salt and pepper to taste (I used lemon pepper).
Stir, and stir some more. You're making an emulsion here.... you want it opaque. Pour vinegrette over veggies. Stir. Serve cold.
Re: Try Russian Beet Potato Salad.nymphatacitaMay 6 2005, 16:40:02 UTC
Someone else brought this, but it had mayonaise in it, so I didn't try. I'll have to make this for the family barbecue in a few weeks. :c) Thanks for the recipe! I'm putting this in my memories.
Russian Beet Potato Salad is portable, good, and you can use canned potatoes, canned beets, canned peas, canned saurkraut, and pickles and mustard from a jar. You WILL need oil and vingegar, but if you were up for making an apple pie, I think you can cope. This is the way I posted the recipe to a family list.
Russian Beet Potato Salad:
Boil, cool, and peel eight potatoes. Chop into eighths. Toss into large bowl.
Drain one can beets. Chop beets into quarters. Toss in.
Open and drain one can vegetarian baked beans. Toss in. (When not lent,
subsitute hard boiled eggs, chopped nicely).
Add saurkraut to taste (and yes, I know this means "none" for some people.)
Add frozen peas (hey, they'll defrost) to taste.
Chop about three half sour pickles.
Chop green onion and fresh dill to taste. Add to bowl.
Mix everything. ("Morf, morf, morf!")
Make vinegrette:
1 tsp. mustard powder
1/2 tsp. sugar
3 Tbsp. vinegar
1/3 cup oil
salt and pepper to taste (I used lemon pepper).
Stir, and stir some more. You're making an emulsion here.... you want it opaque.
Pour vinegrette over veggies. Stir. Serve cold.
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