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Shared by Anna Kharzeeva

Vinaigrette (Russian Chopped Salad)

Yield: 4-6 servingsTime: 45 min

Vinaigrette (Russian Chopped Salad)

Yield: 4-6 servingsTime: 45 min

Family Journey

Kyiv, UkraineMoscowSydney
MoscowTbilisi, GeorgiaMoscow

This recipe was shared by Anna Kharzeeva. Read more about her family in "The Babushka Who Carried Meals Across Moscow" and try her recipes for Bouillon With Rye Croutons, Kotlety (Russian Beef Patties), and Biskvit (Orange Sponge Cake).


  • 4 red potatoes, peeled (about 1 pound)
  • 2 beets
  • 2 medium sized carrots, peeled
  • 2 small cucumbers, diced into ¼-inch pieces
  • 1 green apple, cored and diced into ¼-inch pieces
  • ½ cup sauerkraut
  • 4 tablespoons sunflower oil
  • 4 tablespoons apple cider vinegar
  • 3 ½ teaspoons kosher salt
SaladsVeganVegetarianPareveGluten FreeKosher for PassoverEastern Europe


  • Step 1

    Boil the potatoes, beets, and carrots separately in salted water until fork tender. The potatoes and beets will cook for about 35-45 minutes and the carrots will cook in about 15 minutes. When cool enough to handle, peel the beets, and dice the vegetables into ¼ inch pieces.

  • Step 2

    Place the potatoes, beets, carrots, cucumbers, apple, and sauerkraut into a large mixing bowl. 

  • Step 3

    Add the sunflower oil, apple cider vinegar, salt, and sugar in a small bowl. Whisk until well combined.

  • Step 4

    Pour the dressing over the vegetables and gently stir the salad until evenly coated.

  • Step 5

    Serve at room temperature.