vinaigretit

Vinaigretit is the plural form used in some languages for the dish commonly known as vinaigrette, a cold vegetable salad with roots in Eastern Europe. In Finnish and other languages, vinaigretit refers to multiple versions or preparations of this traditional salad. The dish is closely associated with Russia and surrounding countries, where variations of the vinaigrette are a common part of winter and holiday tables.

Etymology and naming conventions vary by language. The term vinaigrette derives from the dressing basis of oil and vinegar, but the salad itself is usually named vinégret or винегрет in Slavic languages. In languages that pluralize the term, such as Finnish, vinaigretit denotes more than one instance of the dish, reflecting regional culinary traditions rather than a single fixed recipe.

Core ingredients and preparation methods are fairly consistent across most vinaigretit variants. A typical version includes cooked beets, potatoes, and carrots, cut into small cubes, along with pickled cucumbers and onions. Some variants add sauerkraut or peas for additional texture and color, and occasionally meat, herring, or eggs may be included in regional adaptations. The vegetables are boiled, cooled, peeled, and diced uniformly, then mixed with a simple oil-based dressing made from neutral oil and vinegar or lemon juice, seasoned with salt and pepper. The salad is usually served chilled or at room temperature.

Variations exist by country and family preference, with some versions omitting beets or sauerkraut, or using mayonnaise in modern reinterpretations. Traditional vinaigretit emphasizes a light oil-and-vinegar dressing rather than creamy sauces. It is commonly served as a side dish or light main course and can keep for several days refrigerated.