Dominican Russian Salad Recipe

The Dominican Russian salad can accompany a variety of dishes, although it should be noted that it usually goes very well with poultry and beef. The speed and simplicity with which it is made makes most people familiar with it. Of course, depending on the region or country, its ingredients usually vary. However, in general, it is based on beets or beta raga, carrots, green beans or beans, potatoes and a mayonnaise dressing. It is very common to find this recipe on the tables accompanying the traditional turkey at Christmas.

The salad is believed to have been created in Moscow by a chef who used cooked partridge or venison meat. In the Dominican Republic, the base ingredients are used with a variation, sweet cooked corn and chopped hard-boiled eggs are added. These two ingredients make it have a unique and exquisite flavor on the palate. we want to teach you how to prepare this delicious salad, so follow the steps to discover how to make a Dominican Russian salad.

Ingredients to make Dominican Russian Salad:

1. 1 can of sweet corn (245 g)
2. 2 medium carrots
3. 120 grams of peas
4. 200 grams of beans or green beans
5. 5 medium white potatoes
6. 2 beets or beets
7. 1 medium red onion
8. 2 eggs

How to make Dominican Russian Salad:

• To start preparing the Dominican Russian salad, wash the beets with plenty of water, cut the root and stem and chop the pulp into medium cubes. Cook it in a medium pot with boiling water and, after 15 minutes, remove it with a slotted spoon. Reserve it.
• Peel the carrots and cut them into cubes the same size as the beet squares. Then, cook them in a medium pot with boiling water for approximately 15-20 minutes, strain them to remove the water and reserve them to continue with the preparation of the Dominican Russian salad.
• Wash the beans and remove both ends with a knife. Then, cut them into medium slices and cook them in boiling water for 7 minutes until they are al dente. Once cooked, remove them and place them in ice water to stop the cooking.
• Cook the potatoes in boiling water, peel and cut into medium squares. In turn, also cook the peas in another pot with boiling water until they are ready, approximately 5-10 minutes.
• Reserve the peas in ice water to stop the cooking. If you want, you can use the same bowl of beans.
• Open the can of sweet corn and drain off the liquid. Separately, cut the onion into small squares and wash them with plenty of water to avoid the intense flavor.
• To continue with the preparation of the Dominican Russian salad with beets, cook the eggs for 10 minutes. Remove the skin and cut them into medium pieces. Booking.
• In a medium bowl, mix all the vegetables and season to taste.
• Incorporate the dressing, so add the juice of 1 lemon, a splash of white vinegar and the tablespoons of mayonnaise.
• Mix all the salad and add the egg at the end. Clever! Now you can enjoy this delicious recipe for Dominican Russian salad, an explosion of flavors that will undoubtedly surprise you.
• With what to accompany the Dominican Russian salad
• The Dominican Russian salad is very versatile, so you can serve it as an accompaniment to multiple meat and fish dishes. However, it is most often enjoyed as an accompaniment to the traditional Christmas stuffed turkey. In any case, we insist, it is an ideal salad for any other time of the year accompanied by grilled chicken breast and even vegetarian preparations, such as a chickpea burger.
• In countries like Argentina, chicken is added to this salad and it is known as “bird mayonnaise”. On the other hand, in Mexico, the dressing can have chili or milk cream and is called a wedding salad because it is served at weddings.