An image showing Vegetable Salad in a square, black bowl on a wooden surface, surrounded by two checkered orbs.

Vegetable Salad [vegetarian]

 

 

An image showing Vegetable Salad in a square, black bowl on a wooden surface, surrounded by two checkered orbs.

 

Vegetable Salad – a Delicious Salad with a Useful By-Product

 

Although I realise that outside my country, this salad is often called ‘Russian Salad‘, here we all know it as ‘Vegetable Salad'. It was the most popular salad in Poland for many, many years. No party, celebration or social gathering happened without this dish. Even preparing this salad was a bit of a social occasion. It was always made in large quantities and very often, at least 2 people were cutting the vegetables and chatting while they were doing it. I remember from my childhood that the women from my family were always cutting the vegetables very thinly. It was because they believed that if the cubes were too big, the salad would not taste as good as it should 😉

Nowadays, I prefer the salad not to contain such tiny pieces. It is still delicious, but the preparation doesn’t take as long as it used to in the past.

What I also like about this salad is that you end up with an extremely useful by-product – good quality vegetable stock that can be used as a base for many different soups. Apparently, it also works the other way around: you cook the stock that you need, and then you use the vegetables to make the salad. Whichever way you are going to do it; you will enjoy the two results!

 

 

Print Recipe
Vegetable Salad [vegetarian]
A traditional vegetable salad (also known as Russian Salad), a perfect accompaniment to cold meats.
An image showing Vegetable Salad in a square, black bowl on a wooden surface, surrounded by two checkered orbs.
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
An image showing Vegetable Salad in a square, black bowl on a wooden surface, surrounded by two checkered orbs.
Instructions
  1. Put the carrots, parsnips, celery, leek* and celery stalk* to a big pan, pour 1-1.5l of water, add salt and pepper and bring to boil.
  2. Lower the heat and cook the vegetables until they are tender (approx. 20 minutes).
  3. Take the vegetables out from the stock, cool them down.
  4. In the meantime, cut the apples and sour gherkins into 0.5-1 cm cubes. After you chop the gherkins, make sure to squeeze out the liquid.
  5. When the cooked vegetables are cold, cut the carrots, parsnips and the celery into the 0.5 -1 cm cubes (the celery stalk and leek can be discarded).
  6. Put all the chopped vegetables, apples and gherkins into a bowl, add the mayonnaise, seasoning and stir well.
Recipe Notes

* Optional, required only if you make the stock too.

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