LITHUANIAN MIXED VEGETABLE SALAD (DARZOVIU MISRAINE)
This salad was a regular feature in my childhood, and still appears on the cold table at formal events. It is made of foods that would have been available at any Central/Eastern/Northern European farmstead. Every ingredient, other than the sour cream and salt, is optional. If you omit the beets, it is called a Balta (White) Misraine. Prep time is estimated, and I have not included the time to cook the veggies.
Provided by duonyte
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- It is very important not to overcook the vegetables, especially the potatoes. All vegetables should be at room temperature. Place vegetables, egg and pickle in a large bowl.
- In a small bowl, stir the sour cream to loosen it up. If it is very thick, stir in 1 or 2 tbl. milk.
- Sprinkle half the salt and half the dill on the vegetables. Add some freshly ground pepper. Add half the sour cream and stir carefully, taking care not to mash the vegetables. Repeat with remaining salt, pepper, and sour cream.
- Serve cold or at room temperature. Leftovers should be stored covered in refrigerator, and will be good for about a week. (If you will be storing more than a couple of days, do not mix in the eggs - add to the portion you are serving. Eggs do not do well over time).
- Note: Canned beets can be substituted for fresh. Frozen mixed vegetable or mixed peas and carrots can be used. Cauliflower or cooked white beans are also excellent in this dish. Change the ingredients or proportions to meet personal preferences. Just keep the ratio of cooked vegetables at about 7 cups to 1 cup of sour cream.
- Note2: Dried dill is not very good in this dish, I would use fresh parsley if dill not available. I also tend to use little salt, so check the level to suit your needs.
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Sippy The son
[email protected]This salad is a great party dish. It's easy to make ahead of time and it's always a hit.
yoni Chamak
[email protected]This salad is a great way to get your kids to eat their vegetables.
Mohamed A.rahman
[email protected]This salad is the perfect way to use up leftover vegetables.
Halima Gona
[email protected]I love that this salad is so customizable. You can make it your own by adding or removing vegetables.
Amandi Sriwardana
[email protected]This salad is so easy to make. It's ready in just a few minutes.
Xn Wajedul
[email protected]I'm always looking for new salad recipes, and this one is definitely a keeper.
RAYHANA Babu
[email protected]This salad is a great way to get your daily dose of vegetables.
Fatai Malik
[email protected]I followed the recipe exactly and it turned out perfect. I'm definitely making this salad again.
Kawsir Kawsir
[email protected]This salad is so refreshing and healthy. It's the perfect way to start your day.
Mehedi Mehedi
[email protected]I love the pop of color that this salad brings to my plate.
Justin Cyrus
[email protected]This salad is the perfect side dish for a grilled chicken or fish dinner.
qsawanadnan
[email protected]I'm not a huge fan of vegetables, but this salad was actually really good. The dressing is what really made it for me.
Georgianna Schultz
[email protected]This salad is a great make-ahead dish. You can make it the night before and it will still be delicious the next day.
mandy deane
[email protected]I love that this salad is so versatile. You can add or remove vegetables depending on what you have on hand.
Millo
[email protected]The dressing for this salad is amazing! It's tangy and flavorful, and it really brings all the vegetables together.
matts videos
[email protected]This salad is a great way to use up leftover vegetables. I had some carrots, celery, and radishes that were about to go bad, and this salad was the perfect way to use them up.
Barbie Doll
[email protected]I've always been a fan of Lithuanian cuisine, and this salad is no exception. The balance of flavors and textures is simply divine.
Foysal sordar
[email protected]This Lithuanian mixed vegetable salad was a delightful surprise! The combination of fresh vegetables, herbs, and a tangy dressing created a refreshing and flavorful dish that was perfect for a summer lunch.