I lived in Russia from 1994-1999 and to this day, if I get a chance to visit a Russian restaurant, there are a number of dishes I always seek out on the menu:
- Borscht, a beef-based broth with beets and other vegetables and a spoonful of sour cream
- Pelmeni, sort of a ravioli served in a chicken broth or with sour cream (I prefer sour cream)
- Pirozhki, a pastry filled with vegetables or meat (my favorite was mushroom)
And a layered potato salad (recipe below):
- Two beets
- Two medium potatoes
- Two-three carrots
- 1 ½ cups cooked peas
- 6 hard-boiled eggs, peeled
Boil the beets, potatoes, and carrots separately. Allow them to cool and grate them.
Separate the yolks and whites from the cooked eggs. Grate the whites and crumble the yolks
Next: layer these in a clear bowl (so the layers are visible)
- Potatoes on the bottom
- Egg whites
If desired, you can add a layer to tuna or chicken.
Given the variety of layers, the salad is quite colorful. To serve, scoop down to the bottom to make sure you get all the layers.