“Vinigret is a must in every Russian-speaking home. No birthday, holiday, or celebration is complete without it.”

— Lana Alman
Co-chair of JDC Entwine’s first RSJ trip to China and its Inside Israel trip

Ingredients

  1. 3 medium beets
  2. 3–5 potatoes
  3. 2 carrots
  4. 1 cup peas (either frozen or canned)
  5. 4 pickles
  6. 1 cup sauerkraut (optional)
  7. 2 tbsp. olive or sunflower oil
  8. Salt and pepper, to taste

Instructions

  1. Peel the potatoes, carrots, and beets.
  2. Boil the vegetables until soft. Potatoes and carrots cook faster than beets, so take them out first.
  3. Cool the cooked vegetables and cut them into small cubes.
  4. Cut pickles into small cubes.
  5. Add peas. If using frozen peas, pour boiling water over peas until they thaw.
  6. Add sauerkraut (optional).
  7. Mix vegetables together. Add salt, pepper, and oil, and serve.