Vinaigrette is quite quick and easy to prepare, it is almost impossible to spoil it. Due to its low calorie content and excellent appearance, it quite often decorates our holiday tables. There are a lot of recipes for cooking vinaigrette, but its main components: beets, carrots, potatoes, onions, sauerkraut and pickles are always present in it.
Pick your recipe
You will need
-
- sauerkraut;
- potatoes;
- carrot;
- bow;
- beet;
- cucumbers (pickled or pickled);
- beans or peas;
- vegetable or olive oil;
- bulb onions;
- ground black pepper (optional);
- salt.
Instruction manual
1
Wash 3 large potatoes, 1 large beet and 2-3 medium-sized carrots under cold water, transfer to a saucepan and pour water so that the water completely covers the vegetables. Boil the vegetables until cooked (vegetables can also be baked with the peel, having previously wrapped each foil), peel them and cut them into small cubes or thin slices. If water boils during cooking, be sure to add cold. Otherwise, the vegetables are half-baked.
2
Peel one onion and chop finely. Trim the “ponytails” and cut them into small cubes (thin slices), you can use both pickled and pickled cucumbers (2-3 medium size). Sort out 150 grams of sauerkraut, squeeze from brine and cut into small pieces. If the cabbage is too salty, rinse it in cold water (after that it must be wrung out). In summer, you can use pickled cabbage instead of sauerkraut.
3
Stir the chopped vegetables together with half a can of green peas or boiled (canned) beans. Pour 2-3 tablespoons of vegetable or olive oil, salt to taste. Mix well again. If desired, you can also add ground black pepper to the vinaigrette. Transfer the finished vinaigrette to a salad bowl or a deep plate, decorate it with green lettuce, finely chopped green onions and onion rings.
note
Loose-grained potatoes should not be used, as it boils very quickly and quickly loses its shape during mixing.
Useful advice
If you do not want the beets to color the rest of the vegetables, after you cut them into cubes and put them in a cup, add a couple of tablespoons of vegetable oil and mix thoroughly. In order for the vinaigrette to be evenly colored, add a little beetroot juice while mixing all the ingredients. In summer, you can add green salad and not chopped tomatoes to the vinaigrette.
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