Recipe by: Tatyana Kildisheva

Serves: 10+

Source: Family Recipe



  • 4 medium sized (or 2 large) beets
  • 2 medium carrots
  • ½ small red onion
  • 2 medium potatoes
  • 6-8   small pickles (gherkins)
  • 1 can of green peas
  • Salt & black pepper
  • 2 bunches of dill
  • 3 tbsp olive oil


  • Boil beets, carrots, potatoes without peeling, preferably in separate pots as they have different cooking times. Leave them to cool after they are cooked through.
  • Peel boiled vegetables.
  • Chop all the vegetables (except green peas) in as small cubes as you can.
  • Chop dill and cut onion very finely.
  • Mix all the ingredients together, add olive oil, salt and pepper.
  • Serve cold

Download PDF version here: russian-vegetables-salad-tatyana-kildisheva