Soviet Cuisine: Light Vegan Salads

 

The Russian cuisine is substantial, it is full of complicated dishes with numerous ingredients, however light vegetable & sometimes fruit salads might appear on a festive table & in an ordinary life.

Classic Kremlin Beetroot Salad   Ingredients:

Baked beetroot – 600 gr., toasted walnuts – 150 gr., prunes (washed & dried) – 150 gr., hard cheese – 100 gr., sour cream or mayonnaise – 4 tbs./might be exchanged with any oil on your demand.

Preparation:

Prepare the beetroot: wash, cut edges, add some salt & some sugar to the places where the edges were cut, bake at a low heat until it is soft. Cool, shred or grate it well.  Put the beetroot in a serving dish, add chopped walnuts & the dressing. Mix up well. Cover with grated cheese. Decorate with a piece of a toasted walnut if you wish & serve.

Light Salad “Cleopatra’s Breakfast” Ingredients (per portion):

Oat flakes – 2 tbs., warm water – 2tbs., walnuts (fresh or toasted) – 50 gr., raisins (washed & dried) – 30 gr.,   1 green apple, honey – 1 tsp.

Preparation:

Mix the oat flakes with water, wait until they are soft, add the nuts, the raisins, grated or shredded apple, dress with honey. Serve instantly.

Cabbage, Celery & Apple Salad Ingredients:

Cabbage – 500 gr., celery – 1 good stem, 1 medium or big apple, vinegar – 1/4 cup, sugar – 2 tbsp., any oil – on choice.

Preparation:

Wash & peel vegetable. Shred the cabbage & the apple, dry their juice, cut up the celery. Put into a serving bowl, mix up well. In a cup mix  the dressing: vinegar, sugar, oil. Add to the salad & serve. Decoration on demand.

Enjoy the meal!🥬🥕

PS. The recipes are translated from authentic Soviet Culinary Books.

Maria KethuProfumo

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