Skip to main content
Wine And Drink
You are here
» Russian Pickled Vegetables
Russian Pickled Vegetables Recipes
A great salad Watch this video to make a taste bud tickling salad with rice shrimp egg and mayonnaise. This is a traditional Russian salad that is super delicious and easy. The serving is made with a slight Japanese touch. Easy cold side dish compliments any
Shrimp And Rice Salad
GETTING READY 1. Cut the red and green cabbage in half and take out the stem and shred it. 2. Can be shredded in the food processor too. MAKING 3.Transfer the shredded cabbages in a big bowl 4.Sprinkle some salt or lemon juice and knead it well with your hands
Raw Sauerkraut - Part 1
Prepare and cook all the vegetables or use canned or bottled vegetables . Drain them well. Divide the cauliflower into small sprigs dice all the other vegetables except the peas. Skin and slice the tomatoes. Line a border mould with aspic jelly and decorate it
Easy Vegetable Russian Salad
GETTING READY 1. Chop mushrooms into bite sized pieces MAKING 2. In a saucepan add mushrooms onions stock lemon juice and tomato puree and bring to a boil. Cover and let it simmer for about 20 minutes till onions are tender. 3. Seperately blend cornflour with
In small mixing bowl combine onion chives oil celery salt and pepper. Cover. Microwave at High for 1 to 1 1 2 minutes or until onion is tender crisp. Cool slightly. Blend in remaining ingredients. Re cover. Chill for at least 30 minutes to blend flavors.
Drain vegetables. Rinse and dry kidney beans. Toss with the next five ingredients. Cover and chill at least 2 hours. At serving time blot beets with absorbent paper and toss with the salad. Drain. Season to taste. Line a bowl with crisp salad greens and fill
Russian Macedoine Salad
Combine first 8 ingredients in a medium bowl stir well. Shape mixture into a 12 x 10 inch rectangle on heavy duty plastic wrap that has been coated with cooking spray. Combine sauerkraut Swiss cheese and pimiento in a small bowl. Spread sauerkraut mixture over
Reuben Meat Roll
Place potatoes in 1 inch boiling water cover and cook just until tender when pierced 20 to 25 minutes . Meanwhile prepare dressing in a large bowl. Drain potatoes cool peel and dice directly into dressing. Also dice apples into dressing to prevent browning .
Russian Potato Salad
Combine the vegetables in a large bowl. Pour a blend of olive oil salt pepper and lemon peel over vegetables toss lightly. Add tuna anchovies pickle and desired amount of mayonnaise. Mound salad on serving plate and cover with a thin layer of mayonnaise.
Combine all ingredients and blend well. If desired add a little finely minced garlic.
To make sauce in small bowl combine sour cream pickles and 2 tablespoons of the salad dressing seasoning mix cover and refrigerate. On large plate combine bread crumbs and remaining salad dressing mix. Dip fillets in egg then coat with bread crumb mixture. Fry
Fish with Hidden Valley Ranch Tartar Sauce
Mix all ingredients together in bowl.
Home Made Tartar Sauce
Simmer tomato juice until reduced to half volume. In blender combine all ingredients except dill pickle and blend well. Add diced dill pickle blend. Nice over artichoke hearts.
Russian Dressing With Red Wine Vinegar
This dreamy Russian Dressing is the best Ive ever tasted. Once you try this Russian Dressing recipe you will never go for another recipe again. This is the best Ive ever come across Combine all of the ingredients in a food processor or in a blender on low to
Mayonnaise Russian Dressing
Combine salad dressing carrot dill pickle onion parsley pimiento and lemon juice Cover and chill thoroughly.
Combine all ingredients.
Combine sour cream pickle relish onions and oil in small bowl. Stir to blend. Garnish if desired. Cover and refrigerate leftover sauce.
Chop pickle and capers very finely mix with parsley onion mustard and mayonnaise.
Mix mayonnaise pickle parsley pimiento and onion refrigerate.
Mix all together. Chill thoroughly.
Watercress Tartar Sauce
Combine sour cream pickle relish onions and Crisco Oil in small bowl. Stir to blend. Garnish if desired. Cover and refrigerate leftover sauce.
Tartar Sauce With Non Fat Sour Cream