In the heart of Lithuanian culinary traditions lies a beloved dish that is made for every family gathering, Christmas and Easter celebration – Balta Misraine, also known as White Salad. This delightful medley of boiled vegetables – tender potatoes, sweet carrots and vibrant peas – harmoniously combines with chopped gherkins and creamy mayo, creating a symphony of flavors that dance on the taste buds. With its rich history and a special place on every Lithuanian table, this boiled vegetable salad has become more than just a dish; it embodies the warmth of cherished memories and the joy of coming together. Join us as we unravel the secrets behind this beloved Lithuanian classic and savor the simple yet soulful pleasures it brings to every occasion.
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Traditional Lithuanian Salad: Balta Misraine
It is no surprise that throughout history, Lithuanian cuisine has been influenced by a number of different countries. During years of occupation, Lithuanians borrowed a bunch of delicious recipes from Germans, Russians and Poles. Having put their own local spin of their recipes, Lithuanians now proudly call many of those dishes their very own. This boiled vegetable salad is one of those dishes.
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Lithuanian people love Balta Misraine, a salad that is similar to what is commonly known as Russian Salad around the globe. The Lithuanian name "Balta Misraine" literally translates to White Salad in English. The name likely refers to the boiled vegetables being coated in a generous amount of mayonnaise. The recipe uses simple, everyday ingredients that many Lithuanians grew in their own gardens.
Its inexpensive and widely available ingredients made it a particularly popular choice for many poorer people, but these days it is enjoyed by everyone, and you are sure to find this dish in every Lithuanian restaurant.
Whilst this is a traditional cold-season salad, alongside Lithuanian Bean and Cheese Salad With Crispy Bread and Rice Salad With Crab Sticks. In summer, we love a Lithuanian Garden Salad!
Ingredient Notes
Here is the list of the basic ingredients that you will need to make a large bowlful of Lithuanian White Salad:
- 800g potatoes: unpeeled. See the next section on choosing the best potato type for this boiled vegetable salad.
- 400g carrots: unpeeled.
- 4 eggs: hard-boiled.
- 150g peas: traditionally, canned green peas are used in Lithuanian cuisine, but you may choose to use frozen or fresh peas, quickly cooked in boiling water and then cooled down.
- 150g gherkins: also known as dill pickles.
- 220g mayonnaise: both full-fat and reduced-fat mayonnaise work well. The quantity can be adjusted according to your preferences, but traditionally this Lithuanian vegetable salad is very generously dressed.
- Salt and black pepper to taste.
Best Potatoes For Lithuanian White Salad
The type of potato used can make or break this White Salad. Most Lithuanian potato varieties are somewhere in between a waxy and floury potato. If you have an Eastern European Food Store nearby, we highly recommend getting some potatoes for this salad there. Potatoes are cooked whole (unpeeled) for a longer period of time, so you need a type of potato that will not become mushy.
If you cannot get any Lithuanian or Polish potatoes, try some of the following varieties:
- In the UK: Charlotte Potatoes (our personal favourite), Salad Potatoes, Baby New Potatoes, Jersey Royals.
- In the US: Yukon Gold, Fingerling Potatoes, Russel Potatoes, Inca Gold Potatoes.
Method
Scrub the unpeeled potatoes and carrots to remove any dirt.
Place the carrots at the bottom of a large pot, then place the potatoes on top. Pour boiling water over the vegetables to cover and boil until fork tender, but not falling apart.
Drain the vegetables well, and leave them in a colander to steam and cool down to room temperature.
In the meantime, hard-boil the eggs. Once cooked, run them under plenty of cold water (this will detach the shell from the egg, making them easier to peel). Let the eggs cool down, then peel them and set aside.
Once all the veggies have cooled down, peel the potatoes and carrots. Chop them into small cubes.
Then chop the eggs and gherkins into similarly sized cubes, and add everything to a large mixing bowl.
Drain the peas (if using canned peas) or add boiled peas to the salad. Season generously with sea salt and black pepper.
Gently mix in the mayo. Let the White Salad chill in the fridge for at least 1 hour before serving to allow the flavours to mend.
Serve as a spread of cold appetizers or with a slice of rye bread and charcuterie on the side for a satisfying lunch.
Variations
As with many traditional dishes, every family in Lithuanian have their own recipe for Balta Misraine. Some chop their ingredients very finely, others prefer their boiled vegetable salad chunkier. Some add more mayo than others. But here are some of the extra ingredients that you will commonly find added to this Lithuanian Salad:
- Cubes of ham or pork baloney.
- Fresh herbs, most commonly dill or parsley.
- A tablespoon of vinegar or lemon juice for a sharper-tasting salad.
- Spring onions (green onions/ scallions).
Storage
Lithuanian Potato Salad is always made in HUGE quantities. Since it is a popular choice for family gatherings and celebrations, it seems that it is almost impossible to make a small batch. And the good news is, Balta Misraine actually keeps very well.
Once mixed with mayonnaise, store it in an airtight container (or a bowl covered with plastic wrap) in the fridge for up to 4 days.
Many Lithuanians tend to store the chopped vegetables and mayo separately, mixing and seasoning what they need for the day as they go. This prevents the salad from getting watery, as the salt can draw out whatever moisture is left in the boiled vegetables.
How Is Lithuanian Boiled Vegetable Salad Served?
Balta Misraine is a versatile dish that can be served in various ways, depending on the occasion and personal preferences of the diners. Traditionally, it is a popular choice during family gatherings, Christmas, Easter, and other festive celebrations in Lithuania. Here are some common ways Balta Misraine is served:
- Standalone Salad: Balta Misraine can be served as a standalone salad, presented in a large serving bowl or dish. It is typically chilled before serving to enhance the flavors and refreshing qualities of the vegetables. Guests can help themselves to the salad, enjoying the medley of flavors and textures.
- Side Dish: It is often served as a side dish alongside the main course during family dinners or festive feasts. The salad's creamy and hearty nature complements various meat dishes, such as roast meats, grilled sausages and shashlik. It is also often served alongside Pickled Herring Rollmops and Lithuanian Herring With Sautéed Onions and Carrots.
- Appetizer: Balta Misraine can also be served as an appetizer, especially when entertaining guests. It is In this case, it might be presented in smaller portions, such as in individual serving cups or on appetizer plates. Alternatively, it is served as part of a large spread of appetizers, like Kefir Battered Pollock, Lithuanian Deviled Eggs With Tuna, Egg Salad With Cheese, Beetroot and Prune Salad and Cold Cuts.
- With Rye Bread: A popular and traditional way to enjoy Balta Misraine is by serving it with slices of hearty Lithuanian rye bread. The combination of the creamy salad and the nutty, dense rye bread creates a satisfying and comforting meal.
Other Lithuanian Recipes
- Kugelis (Lithuanian Potato Pudding)
- Lithuanian Zeppelins - Cepelinai (Meat Stuffed Potato Dumplings)
- Chicken Roulade With Apricots (Lithuanian Easter Recipe)
- Lithuanian Carrot Salad With Sunflower Seeds
- Saltibarsciai (Cold Beet Soup)
- Lithuanian Potato Dumplings With Farmer's Cheese
- Kefir Battered Pollock Fillets (Lithuanian Fish Recipe)
Lithuanian Boiled Vegetable Salad (Balta Misraine)
Ingredients
- 800 g potatoes unpeeled
- 400 g carrots
- 4 eggs hard-boiled
- 150 g peas canned or fresh or frozen, boiled in water for 3 minutes
- 150 g gherkins dill pickles
- 220 g mayonnaise
- salt and black pepper to taste
Instructions
- Scrub the unpeeled potatoes and carrots to remove any dirt.
- Place the carrots at the bottom of a large pot, then place the potatoes on top. Pour boiling water over the vegetables to cover and boil until fork tender, but not falling apart.
- Drain the vegetables well, and leave them in a colander to steam and cool down to room temperature.
- In the meantime, hard-boil the eggs. Once cooked, run them under plenty of cold water (this will detach the shell from the egg, making them easier to peel). Let the eggs cool down, then peel them and set aside.
- Once all the veggies have cooled down, peel the potatoes and carrots. Chop them into small cubes.
- Then chop the eggs and gherkins into similarly sized cubes, and add everything to a large mixing bowl.
- Drain the peas (if using canned peas) or add boiled peas to the salad. Season generously with sea salt and black pepper.
- Gently mix in the mayo. Let the White Salad chill in the fridge for at least 1 hour before serving to allow the flavours to mend.
Video
Notes
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