Beer buns with spring Russian salad

Name: Beer buns with spring Russian salad
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Whole grain farro flour 0.6 cup; Type 00 flour 1.4 cups; Dark beer 1 cup; Instant yeast for salted preparations 2 ¾ tsp; Soy milk at room temperature 1 tbsp; Fine salt to taste; Carrots ½ cup; Potatoes 3.5 oz; Asparagus 5.3 oz; Fava beans already shelled 2.8 oz; Peas 0.7 cup; Soy milk 0.21 cup; Vegetable oil ½ cup; Raspberry vinegar (or apple) 1 spoonful; Fine salt to taste

it br de es fr

364

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 364
Carbohydrates g 39
of which sugars g 3.8
Protein g 8.3
Fats g 17.5
of which saturated fat g 2.37
Fiber g 4.6
Sodium mg 217

Difficulty: Average
Prep time: 30 min
Cook time: 60 min
Makes: 6 pieces
Cost: Average

PRESENTATION

So, these beer sandwiches with a hint of spring Russian salad are just incredible. For real, they bring together flavors in a way that’s totally unexpected. Soft, tender buns made from spelt flour and dark beer—super tasty—give them this moist, almost golden crust. And listen, they go with all sorts of fillings. It’s something different for sure, because they’re paired with a Russian spring salad—which is awesome—offering a fresh twist on a classic.

And the sauce? Well, it’s plant-based, free from eggs and dairy, keeping everything fresh and light. To be honest, those bright spring veggies add such a crunchy texture and pops of color, making the dish feel uplifting and cheerful. It’s like a mash-up of flavors from different kitchens. Pretty much a casual, easy-to-love way.

Forget the usual heavy beer-battered grilled cheese. This recipe keeps it lighter. Really, way way better and refreshing. Plus, with instant-rise dough, you don’t have to wait long—perfect for busy nights or when you want something different without the fuss.

The salad filling nods to those traditional Russian salads you might see on holiday tables. And but here, it’s more vivid and zippy, thanks to the spring veggies. And also, it’s great for anyone avoiding animal products. The salad remains creamy and rich without any dairy or eggs. So, go ahead—experiment with fillings! Maybe throw in grilled veggies or your favorite greens.

These beer-infused sandwiches are all about having fun—really really fun—in the kitchen. The flavors truly pop, and the bread has that just-baked, warm feel. You know, it’s colorful and exciting. Definitely a meal that’s both comforting and a bit surprising. Try these beer sandwiches and watch them become a new favorite. Offering a tasty balance of comfort and innovation, you’ll want to make them again and again—no question.

INGREDIENTS

364

Calories per serving

Ingredients for 6 pieces: Whole grain farro flour 0.6 cup (75 g); Type 00 flour 1.4 cups (175 g); Dark beer 1 cup (250 g); Instant yeast for salted preparations 2 ¾ tsp (8 g); Soy milk 1 tbsp (15 g) - at room temperature; Fine salt to taste

For the vegan Russian salad: Carrots ½ cup (60 g); Potatoes 3.5 oz (100 g); Asparagus 5.3 oz (150 g); Fava beans 2.8 oz (80 g) - already shelled; Peas 0.7 cup (100 g)

For the vegan mayonnaise: Soy milk 0.21 cup (50 g); Vegetable oil ½ cup (100 g); Raspberry vinegar 1 spoonful - (or apple); Fine salt to taste

Preparation

How to prepare Beer buns with spring Russian salad

To prepare the beer buns with spring Russian salad, let's start with the dough. In a bowl, pour the all-purpose flour and whole spelt flour 1, add the instant yeast for savory preparations 2 and then pour in the beer 3.

Add the soy beverage as well 4. Start mixing with a wooden spoon 5 then season with salt 6.

At this point, you'll have obtained a batter 7, pour it into 6 already greased mini loaf pans with extra virgin olive oil 8 and proceed with baking 9.

The beer buns bake in a preheated static oven at 350°F for about 35 minutes 10. In the meantime, prepare the spring Russian salad 11. Peel the carrots and cut them into cubes of 0.5-1 inch maximum. Do the same with the potatoes 12.

Cut the asparagus into pieces, removing the stalk and tips 13. Proceed with cooking: in a steamer, cook the potatoes and carrots for 15 minutes 14, then add the asparagus and shelled fava beans 15,

and the peas 16. Continue cooking for another 10 minutes 17, then turn off the heat and transfer the vegetables to a bowl to cool. Meanwhile, prepare the mock mayonnaise. In the mixer bowl, pour the soy milk, the oil 18,

vinegar, and salt 19, then blend everything with an immersion blender 20 until you have obtained a thick sauce 21.

In the bowl with the vegetables, pour a little oil 22 and also season with the mayonnaise 23. Mix everything well 34.

Cut the buns in half and place a generous portion of Russian salad in the middle 25, add a few watercress leaves and sliced radishes 26. Here are your beer buns with spring Russian salad ready!

Storage

Once ready, the beer buns with Russian salad can be stored for a couple of days, but it's better to keep the bread separate from the salad!

Alternatively, you can prepare the two components separately.

Tip

Is there a vegetable you're not convinced about in your beer buns with Russian salad? No problem, just substitute according to taste and seasonal availability. Don't forget some sun-dried tomatoes for even more intense flavor!

For the translation of some texts, artificial intelligence tools may have been used.