Uploaded July 2026 | Updated September 2026, 31 minutes ago
For generations, vinegret was known as a classic Soviet salad. But where did it really come from? Ukrainian chef Yevhen Klopotenko traces the history of vinegret and explores how Soviet rule reshaped local cuisines across the region. Through one simple beetroot salad, he tells a larger story about memory, identity and Ukraine's effort to rediscover its own culinary traditions.
CHAPTERS
00:00 Intro
00:26 The ingredients
00:59 The origins of Vinegret
02:05 Varieties of Vinegret
2:55 The preparation process
03:28 Outro
CREDITS
Report: Yevhen Klopotenko
Camera: Lev Kostenko Oleg Gienko
Edit: Kateryna Romashchenko
RECIPE
For the vinaigrette:
2 medium beets
2 large carrots
4 medium potatoes
2 pickled cucumbers
150 g sauerkraut
250 g canned white beans
green peas (optional)
½ tsp coriander
For the dressing:
1 tbsp whole grain mustard
4 tbsp olive oil
1 tbsp wine vinegar
salt and ground black pepper to taste
Step 1
Take 2 medium beets, 2 large carrots, and 4 medium potatoes. Choose potatoes with medium or low starch content so they don’t fall apart while boiling. Wash the vegetables. Put the potatoes and carrots in one pot, and the beets in a separate one. Cover with water and cook until done. The potatoes will be ready first, in about 25–35 minutes—remove them and leave the carrots to cook. Carrots will take about 35–40 minutes. Beets require more time—about 1.5–2 hours. Check doneness with a sharp, thin knife.
Step 2
Let the vegetables cool completely, then peel them and cut into uniform medium-sized cubes. Place them in a large, deep bowl.
Step 3
Add 150 g of sauerkraut to the vegetables. If the cabbage is cut into long strips, cut it into smaller pieces. Dice 2 pickled cucumbers into medium cubes and add them to the bowl. Use pickled (salted) cucumbers, not marinated ones, since the dressing already contains wine vinegar.
Step 4
Add 250 g of canned or cooked white beans. You can also add canned green peas or use frozen peas and blanch them. If using frozen peas, make sure they are cooled before adding to the salad.
Step 5
Prepare the dressing. In a small bowl, mix 1 tbsp whole grain mustard, 4 tbsp olive oil, and 1 tbsp wine vinegar. Add salt and pepper to taste.
Step 6
Dress the salad and add ½ tsp coriander. Adjust seasoning with salt and pepper if needed.
#dweuromaxx #ukraine #yevhenklopotenko
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DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
For generations, vinegret was known as a classic Soviet salad. But where did it really come from? Ukrainian chef Yevhen Klopotenko traces the history of vinegret and explores how Soviet rule reshaped local cuisines across the region. Through one simple beetroot salad, he tells a larger story about memory, identity and Ukraine's effort to rediscover its own culinary traditions.
CHAPTERS
00:00 Intro
00:26 The ingredients
00:59 The origins of Vinegret
02:05 Varieties of Vinegret
2:55 The preparation process
03:28 Outro
CREDITS
Report: Yevhen Klopotenko
Camera: Lev Kostenko Oleg Gienko
Edit: Kateryna Romashchenko
RECIPE
For the vinaigrette:
2 medium beets
2 large carrots
4 medium potatoes
2 pickled cucumbers
150 g sauerkraut
250 g canned white beans
green peas (optional)
½ tsp coriander
For the dressing:
1 tbsp whole grain mustard
4 tbsp olive oil
1 tbsp wine vinegar
salt and ground black pepper to taste
Step 1
Take 2 medium beets, 2 large carrots, and 4 medium potatoes. Choose potatoes with medium or low starch content so they don’t fall apart while boiling. Wash the vegetables. Put the potatoes and carrots in one pot, and the beets in a separate one. Cover with water and cook until done. The potatoes will be ready first, in about 25–35 minutes—remove them and leave the carrots to cook. Carrots will take about 35–40 minutes. Beets require more time—about 1.5–2 hours. Check doneness with a sharp, thin knife.
Step 2
Let the vegetables cool completely, then peel them and cut into uniform medium-sized cubes. Place them in a large, deep bowl.
Step 3
Add 150 g of sauerkraut to the vegetables. If the cabbage is cut into long strips, cut it into smaller pieces. Dice 2 pickled cucumbers into medium cubes and add them to the bowl. Use pickled (salted) cucumbers, not marinated ones, since the dressing already contains wine vinegar.
Step 4
Add 250 g of canned or cooked white beans. You can also add canned green peas or use frozen peas and blanch them. If using frozen peas, make sure they are cooled before adding to the salad.
Step 5
Prepare the dressing. In a small bowl, mix 1 tbsp whole grain mustard, 4 tbsp olive oil, and 1 tbsp wine vinegar. Add salt and pepper to taste.
Step 6
Dress the salad and add ½ tsp coriander. Adjust seasoning with salt and pepper if needed.
#dweuromaxx #ukraine #yevhenklopotenko
------------------------------------------------------------------------------------
Subscribe to DW Food:
bit.ly/DWFood_Sub
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
