Russian · salad
Vinegret (Винегрет)
Vinegret (Винегрет) reads sourness 5.8, funk & ferment 5.1 and salinity 3.9 on Palate's 0–10 flavor X-ray — a Russian salad, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.8 / 10
- Sweet & Fruity — 3.9 / 10
- Sour & Bright — 6.0 / 10
- Bitter & Earthy — 3.1 / 10
- Rich & Fat — 3.1 / 10
- Aromatic & Spice — 3.7 / 10
The measured notes (of 18)
Sourness 5.8 · Funk & Ferment 5.1 · Salinity 3.9 · Sweetness 3.6 · Allium 3.3 · Earthy 2.9 · Umami 2.8 · Richness 2.7 · Heat 1.6 · Warm Spice 1.4 · Bitterness 1.4 · Nutty 1.3 · Floral 1.1 · Fruity 1.1 · Herbaceous 1.0 · Citrus 0.5
What's in it (10)
- 2 boiled beetroot
- 3 boiled potatoes
- 2 boiled carrots
- 3 pickled cucumbers
- 1 cup canned
- 1 cup sauerkraut
- 1 onion
- 3 tbsp sunflower oil
- salt to taste
- 1/2 tsp black pepper
Time & effort: about 40 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 65.4 kcal, 2.1 g protein, 0.7 g fat, 13.5 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Dice all cooked and cooled vegetables separately so the beetroot doesn't bleed too much into the others.
- Combine in a bowl with rinsed beans, squeezed sauerkraut, and finely diced onion.
- Dress with sunflower oil, season, and toss gently.
- Let the salad rest 20 minutes before serving to allow flavors to meld.
Dishes with a similar flavor shape
- Czech Sauerkraut Soup — Eastern European
- Chrzan (Prepared Horseradish Sauce) — Polish
- Bigos (Hunter's Stew) — Polish
- Mujadara — Lebanese
- Ensalada Mixta — Argentine
Keep reading: what sourness, funk & ferment, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.