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Vinegret () or Russian vinaigrette is a salad in Russian cuisine which is also popular in other post-Soviet states. The dish includes diced cooked vegetables (, , ), chopped , as well as sauerkraut and/or pickled cucumber.И. А. Фельдман, Любимые блюда. Изд. Реклама, 1988, с. 180-186, (I. A. Feldman, Favourite dishes, Reklama publishing house, 1988, p. 180-186; Russian)Л. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, Кулінарія. Київ, Вища школа, 1992, с. 218 (L. Ya. Starovoit, M. S. Kosovenko, Zh. M. Smirnova, Cookery. Kyiv, Vyscha Shkola publishing house, 1992, p. 218; Ukrainian) Other ingredients, such as Pea or Bean, are sometimes also added. The naming comes from vinaigrette, which is used as a dressing. However, in spite of the name, vinegar is often omitted in modern cooking, and Sunflower oil or other vegetable oil is just used. Some cooks add the Brining from the pickled cucumbers or sauerkraut.
Along with Olivier salad and dressed herring, vinegret is served as zakuski on celebration tables in Russophone communities.
Despite the widespread popularity in Russia and Ukraine, the basic mixed salad recipes were adopted from Western European cuisines as late as the 19th century.В. В. Похлебкин, Национальные кухни наших народов. Москва, изд. Пищевая пром-сть, 1980 (William Pokhlyobkin, The Ethnic Cuisines of our Peoples. Moscow, Food Industry publishing house, 1980; Russian) Originally, the term vinegret denoted any mixture of diced cooked vegetables dressed with vinegar. Later the meaning changed to any mixed salad with beetroots. Modern Russian and Ukrainian cookbooks still mention the possibility of adding mushrooms, meat or fish, but this is rarely practiced.
Similar beetroot-based salads are prepared throughout Northern Europe. Examples are herring salad and beetroot salad in North German and Scandinavian cuisines (see also Heringssalat, Rödbetssallad), as well as rosolli in Finnish cuisine, with the name for the latter stemming from rassol (), the Russian word for brine.
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