Lithuanian Vegetable Salad (Darzoviu Misraine)
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: Lithuanian
Serves: 4 servings
  • 2 medium potatoes, cooked, peeled and diced, about 2 cups
  • 1 medium beet, roasted, peeled and diced, about ½ cup
  • 1 carrots, peeled, cooked and diced, about ½ cup
  • ½ cup peas, cooked
  • 1 small onion, chopped
  • 1 small pickle, finely chopped
  • 1 hard-boiled egg, chopped
  • 1⁄4 cup minced fresh dill
  • ½ cup sour cream
  • ½ teaspoon salt
  • fresh ground black pepper, to taste
  1. Cook the vegetables first, the potatoes, beets,carrots and peas but make sure to just cook until tender, you don't want to overcook any of them.
  2. Once cool enough to handle, chop the potato, carrots and beets into bite size pieces.
  3. All vegetables should be at room temperature when you start mixing them together.
  4. Place vegetables, egg and pickle in a large bowl.
  5. Sprinkle half the salt and half the dill on the vegetables.
  6. Add some freshly ground pepper.
  7. Add half the sour cream and stir carefully, taking care not to mash the vegetables.
  8. Repeat with remaining salt, pepper, and sour cream.
  9. Serve cold or at room temperature.
Recipe by International Cuisine at