Salad
Vinegret with Herring
About this dish
Vinegret with herring is the cold-weather salad that says more about the Russian table than any borscht ever could. A ruby jumble of boiled beetroot, potato, carrot and tangy sauerkraut is tumbled with briny herring — a nod to the northern coasts where salt-cured fish was the winter protein.
My grandmother ate it with black bread and a shot of rye, and she'd tell you the salad only gets better on the second day, when the beet juices stain everything a deep, celebratory purple.
Ingredients
UK and US measurements are both included for every recipe.
Beetroot, boiled and peeled
vegetable300 g (2 medium)
Imperial measurement: 10.5 oz
Waxy potatoes, boiled and peeled
vegetable300 g (3 medium)
Imperial measurement: 10.5 oz
Carrots, boiled and peeled
vegetable150 g (2 medium)
Imperial measurement: 5.3 oz
Sauerkraut, drained and chopped
vegetable150 g
Imperial measurement: 5.3 oz
Dill pickles, diced
vegetable100 g
Imperial measurement: 3.5 oz
Green peas, fresh or frozen
vegetable100 g
Imperial measurement: 3.5 oz
Salted herring fillets, cut into bite-sized pieces
protein200 g
Imperial measurement: 7 oz
Red onion, finely diced
vegetable1 small
Sunflower oil
fat3 tbsp
White wine vinegar or apple cider vinegar
liquid1 tbsp
Salt
seasoning1/2 tsp
Freshly ground black pepper
spice1/4 tsp
Fresh dill, chopped, for garnish
herb2 tbsp
Method
Cook the root vegetables
PT50MScrub the beetroot, potatoes, and carrots. Boil them in separate pots (or together, removing the beetroot first) until fork-tender: potatoes and carrots about 20–25 minutes, beetroot 40–50 minutes depending on size. Drain and cool completely. Peeling is easier while they're still warm but not hot.
Dice the vegetables
PT15MPeel the cooled vegetables. Cut the beetroot, potatoes, and carrots into small, even cubes, about 1 cm (1/2 inch). Keep the beetroot in its own bowl for now to avoid staining everything before you're ready.
Prepare the remaining ingredients
PT10MDrain and chop the sauerkraut if strands are long. Dice the pickles and red onion. If using frozen peas, blanch them for 2 minutes, then drain and cool. Cut the herring fillets into bite-sized pieces, checking for any stray bones.
Combine and dress
PT5MIn a large bowl, gently toss the potato, carrot, sauerkraut, pickles, peas, and onion. Add the beetroot last, then fold in the herring, sunflower oil, vinegar (if using), salt, and pepper. Mix just until combined to keep the salad from turning to mush.
Chill and serve
PT1H10MCover the bowl and refrigerate for at least 1 hour to let the flavours meld. Taste and adjust salt and pepper just before serving. Garnish with fresh dill and serve cold with rye bread.
Equipment
- large pot
- cutting board
- sharp knife
- mixing bowl
- colander
- vegetable peeler
Nutrition facts
Tips
- Wrap the beetroot in foil with a splash of water and roast at 200°C (400°F) for a deeper, sweeter flavour if you have the time. Cool before peeling and dicing.
- Keep the beetroot in a separate bowl until the last minute so the other vegetables retain their distinct colours for a brighter-looking salad.
- If you want a lighter, less salty salad, soak the diced herring in cold milk for 20 minutes, then drain and pat dry before adding.
- This salad tastes even better the next day, so feel free to make it a day ahead and store it tightly covered in the fridge for up to three days.
Serving suggestions
- Serve chilled with dense rye bread or black bread.
- Pair with a shot of ice-cold vodka or kvass for a true Russian zakuski spread.
- Offer extra chopped dill and a small bowl of flaky salt on the side.
- It makes a hearty light lunch on its own or a vibrant side to grilled fish or roast chicken.
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Recipe by
Mikhail Petrov
Specialises in Russian cuisineMikhail makes borscht that stains your soul purple. He grows his own beets.
Describe yourself in three words: Earthy, purple-fingered, hearty.