Vinegret salad from Kachka: A Return to Russian Cooking (page 105) by Bonnie Frumkin Morales and Deena Prichep

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cauliflower schnitzel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Sauerkraut" called for in this recipe requires 4-5 days to prepare. Can substitute kosher dill pickles for Israeli pickles, olive oil for sunflower oil, and store-bought sauerkraut for the book's "Sauerkraut" specified in this recipe.

  • jenburkholder on August 14, 2020

    We thought this was only meh. The carrot didn’t seem to add anything; I wouldn’t bother including it. On a whole, it felt a bit one-dimensional. If I made it again, it would be a simplified version, no potato, carrots, or raw onion.

  • jenniebakes on July 18, 2019

    This salad is so good, I can't stop eating it. I know she says to eat as soon as it's made, but I've kept it for a few days and it's great as leftovers... just very, very pink.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.