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Lithuanian Vegetable Salad (Darzoviu Misraine)

Course Salad
Cuisine Lithuanian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Author International Cuisine


  • 2 medium potatoes cooked, peeled and diced, about 2 cups
  • 1 medium beet roasted, peeled and diced, about 1/2 cup
  • 1 carrots peeled, cooked and diced, about 1/2 cup
  • 1/2 cup peas cooked
  • 1 small onion chopped
  • 1 small pickle finely chopped
  • 1 hard-boiled egg chopped
  • 1 ⁄4 cup minced fresh dill
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • fresh ground black pepper to taste


  • 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.
  • Once cool enough to handle, chop the potato, carrots and beets into bite size pieces.
  • All vegetables should be at room temperature when you start mixing them together.
  • Place vegetables, egg and pickle in a large bowl.
  • 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.