Recipe by: Violetta Rusinovich
Source: Family Recipe

Serves: 6 – 8

venegret

Ingredients

  • 2 medium beets, cooked
  • 3 medium potatoes
  • 3 medium carrots
  • 3-4 tablespoons sunflower oil
  • Salty cucumbers (crunchy gherkins)
  • 300g green peas
  • Salt for taste

Instructions

  • In a pan, boil the potatoes, carrots and beets until done.
  • Cut all vegetables into cubes, add peas, oil and salt.
  • Mix all together.

Download PDF version here: russian-venegret_violetta-rusinovich

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