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.

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 .

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 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.