vinegret

• vinaigrette

From Russian винегре́т (vinegrét). Doublet of vinaigrette.

vinegret (uncountable)

1. A type of Russian salad with diced cooked vegetables (red beets, potatoes, carrots), chopped onions, as well as sauerkraut or brined pickles or both, and sometimes other ingredients such as green peas or beans.
   • 2015, Olga Syutkin, Pavel Syutkin, translated by Ast A. Moore, “Vinegret: How a French Dressing Became a Russian Salad”, in CCCP Cook Book: True Stories of Soviet Cuisine, London: FUEL, →ISBN, page 28:

     Vinegret wonderfully reflects the way international cuisine was integrated into Russia.

   • 2016, Oxana Putan (Broms), “Vinegret Salad”, in Modern Russian Cuisine for Your Home: Step-by-Step Illustrated Recipes, Moscow: Эксмо [Eksmo], →ISBN, chapter 1 (Appetizers and Salads), page 12:

     The great thing about vinegret, apart from being one of Russia’s favorites, is that it also happens to be a Lenten salad.

   • 2020 February 18, Olga Massov, “This jewel-toned beet soup with herby pistachios will brighten any wintry evening”, in The Washington Post, Washington, D.C.: The Washington Post Company, →ISSN, →OCLC:

     Maybe it’s my Russian heritage — beets are the undisputed superstars of Russian cooking and adored in Persian, Middle Eastern and North African cuisines, as well — but I’ll eat them in any permutation: in borscht, in vinegret or herring-under-a-fur-coat (two beloved Russian dishes), julienned raw in salads or spun into a garlicky spread, zakuski-style.

• vinegret on Wikipedia.Wikipedia