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Vinegret (Russian: винегрет [1]) or Russian vinaigrette is a salad in Russian cuisine which is also popular in other post-Soviet states. This type of food includes diced cooked vegetables ( red beets , potatoes , carrots ), chopped onions , as well as sauerkraut and/or brined pickles .
The beans are marinated in an oil/vinegar vinaigrette, sometimes sweetened with sugar. Beet salad Quebec, Canada: Vegetable salad Primarily made of beets. May include arugula. One well-known recipe dating back to the 18th century includes beets, capers, and olive oil. [3] Bok l'hong bok lahong: Cambodia: Fruit salad A papaya salad.
The identifying ingredients are honey and smetana (sour cream) or condensed milk. Russian-style Napoleon cake A dessert made of puff pastry layered with pastry cream. Paskha: Tvorog (farmer's cheese) plus heavy cream, butter, sugar, vanilla, etc., usually molded in the form of a truncated pyramid. Traditional for Easter. Pryanik
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Russian dressing is mentioned as early as 1900 in U.S. sources. [2] It is also documented in a 1910 catering book as an alternative to vinaigrette for dressing tomatoes or asparagus. [3] A 1913 cookbook has a recipe which is a vinaigrette with paprika and mustard. [4] A mayonnaise-based recipe is documented in 1914. [5]
It consists of beet sour or beet juice blended with sour cream, buttermilk, soured milk, kefir or yogurt. The mixture has a distinctive orange or pink color. [ 7 ] It is served chilled, typically over finely chopped beetroot, cucumbers , radishes and spring onion , together with halved hard-boiled eggs and sprinkled with fresh dill.
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A salad can be a composed salad (with the ingredients specifically arranged on the serving dish) or a tossed salad (with the ingredients placed in a bowl and mixed, often with salad dressing). An antipasto plate, the first dish of a formal Italian meal, is similar to a composed salad, and has vegetables, cheese, and meat. [citation needed]