Ingredients:
4 medium potatoes, cooked, peeled and diced, about 4 cups
1 medium beets, roasted, peeled and diced, about 1 cup
2 carrots, peeled, cooked and diced, about 1 cup
1 cup peas, cooked
1 small onions, chopped
1 small pickles, finely chopped
1 hard-boiled eggs, chopped
1/2 cup minced fresh dill
1 cup sour cream
1 teaspoon salt
fresh ground black pepper
Directions:
It is very important not to overcook the vegetables, especially the potatoes. All vegetables should be at room temperature. Place vegetables, egg and pickle in a large bowl.
In a small bowl, stir the sour cream to loosen it up. If it is very thick, stir in 1 or 2 tbl. milk.
Sprinkle half the salt and half the dill on the vegetables. Add some freshly ground pepper. Add half the sour cream and stir carefully, taking care not to mash the vegetables. Repeat with remaining salt, pepper, and sour cream.
Serve cold or at room temperature. Leftovers should be stored covered in refrigerator, and will be good for about a week. (If you will be storing more than a couple of days, do not mix in the eggs – add to the portion you are serving. Eggs do not do well over time).
Note: Canned beets can be substituted for fresh. Frozen mixed vegetable or mixed peas and carrots can be used. Cauliflower or cooked white beans are also excellent in this dish. Change the ingredients or proportions to meet personal preferences. Just keep the ratio of cooked vegetables at about 7 cups to 1 cup of sour cream.
Note2: Dried dill is not very good in this dish, I would use fresh parsley if dill not available. I also tend to use little salt, so check the level to suit your needs.
Servings: 6-8
Time preparation: 40 min.
Time total: 40 min.