Nevertheless, Vinegret’s origin remains wrapped in mystery. Without a doubt the salad’s name derives from the French word, ‘vinaigrette’ - a sauce that consists of vinegar and vegetable oil.

Place carrots and potatoes together in a saucepan, and beetroot in a separate saucepan. Cover each with water. Bring to the boil, then reduce heat to medium and cook for 40 minutes or until tender.

Most often, Russian cuisine is associated with pelmeni, pancakes, and vodka. Over the generations, however, Russians have loved and cooked a much wider array of national dishes. Home-cooking is a ...

Vinegret. Ingredients: (Makes 10 portions) Beetroot 400 g. Carrot 400 g. Potato 400 g. Green peas 200 g. Pickled cucumber 170 g. Onion 1 large. Black pepper. Salt. Sunflower oil .

Vinegret keeps very well and I think is at its best after a day or two. It becomes quite pink on standing, which in no way detracts from the taste.