Vinegret, salad or side from Russia: what it is and how it is eaten

Vinegret is a Russian salad made with diced cooked beetroot, potato, carrot, onion, and either sauerkraut or brined pickles, dressed with vegetable oil. It is a common starter at festive tables in Russia and Ukraine, often served alongside other salads. Sometimes green peas or beans are added for variety.

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Made with beetroot, potato, carrot, onion and sauerkraut or pickles
Dressed with sunflower or other vegetable oil, not always vinegar
Common at Russian and Ukrainian festive tables as zakuska
Sometimes includes green peas or beans
Bright pink or purple color from the beets

What is Vinegret?

Vinegret is a salad of diced cooked vegetables, mainly beetroot, potato and carrot, mixed with chopped onion and either sauerkraut or brined pickles. The beets give the salad a deep pink or purple color. Sometimes green peas or beans are added for extra texture. The vegetables are dressed with sunflower or other vegetable oil, and sometimes a splash of brine from the pickles or sauerkraut is mixed in. The taste is earthy and slightly tangy, with a balance of sweet beetroot and the sharpness of pickled vegetables.

Where does Vinegret come from?

Vinegret became part of Russian and Ukrainian cooking in the 19th century, when mixed vegetable salads from Western Europe were adopted. The word 'vinegret' originally meant any salad of diced cooked vegetables with vinegar dressing. Over time, it came to mean salads based on beetroot. While the dish is now closely linked to Russian and Ukrainian cuisine, similar beetroot salads are found in Northern Europe, such as herring salad in Germany and rosolli in Finland. The use of brine and pickled vegetables reflects local tastes.

How is Vinegret made?

To make vinegret, beets, potatoes and carrots are cooked, cooled, and diced. These are combined with chopped onions and either sauerkraut or brined pickles, depending on preference. Some versions include green peas or beans. The mixture is dressed with sunflower or other vegetable oil, and sometimes a little brine from the pickles or sauerkraut is added. The salad is mixed gently to keep the vegetables distinct but well coated.

How and when is Vinegret eaten?

Vinegret is usually served as a starter or side dish, often as part of a zakuska spread at festive gatherings in Russia and Ukraine. Zakuska refers to a table of appetizers. It is also eaten on ordinary days as a salad with lunch or dinner, and can be a light snack. The salad is typically served chilled or at room temperature, and is enjoyed for its refreshing and tangy flavor. It pairs well with hearty breads and other cold dishes.

Kinds of Vinegret

Some cooks add green peas or beans to vinegret for extra protein and texture. Modern cookbooks mention mushrooms, meat or fish as possible additions, but these are rare. The choice between sauerkraut and brined pickles varies by household and region. Similar salads in other countries may include herring or use different dressings. The basic idea remains a beetroot-based vegetable salad with a tangy note.

What Vinegret means

Vinegret is a familiar sight at celebration tables in Russian-speaking communities, often appearing alongside Olivier salad and dressed herring. It is part of the zakuska tradition, which features a variety of appetizers. Though its roots are in 19th-century European salads, vinegret has become a symbol of Russian and Ukrainian festive meals. Its use of local vegetables and pickles reflects the flavors of the region.

Questions people ask about Vinegret

What is vinegret made of?

Vinegret is made with cooked beetroot, potato, carrot, chopped onion, and either sauerkraut or brined pickles. Some versions also add green peas or beans. The salad is dressed with sunflower or vegetable oil.

Where does vinegret come from?

Vinegret comes from Russia and is also popular in Ukraine. It became part of local cuisine in the 19th century, inspired by Western European mixed vegetable salads.

Is vinegret vegetarian or vegan?

Vinegret is vegan, as it contains only vegetables and vegetable oil. Some rare versions may include meat or fish, but the classic salad is plant-based.

When is vinegret usually eaten?

Vinegret is served as a starter or side dish at lunch or dinner, and is a common part of festive meals and zakuska spreads in Russian and Ukrainian homes.

What does vinegret taste like?

Vinegret has an earthy sweetness from the beets, a tang from the sauerkraut or pickles, and a mild flavor from the oil. The mix is refreshing and slightly sharp.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Vinegret", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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