Vinaigrette with pickles

Description of the dish.

Have a nice day, my dear readers. How to charge the body with vitamins, macro and microelements and strengthen the immune system during the cool period of a prolonged winter? The answer to this question is simple - eat more vegetables and fruits. Naturally, these products can be eaten raw, but it is much more pleasant to eat some colorful, sunny and appetizing salad, or a ready-made culinary product that amazes with its beauty and wonderful taste.

Now I propose to prepare a rainbow, eye-pleasing vegetable salad - a vinaigrette with pickles, the main ingredients of which are: potatoes, carrots, beets, onions and pickles.

This dish not only has a pleasant appearance, but also is a storehouse of necessary substances that are contained in the ingredients included in it.

Potassium

(an animal organ that serves to transmit important information for the body to the brain)

And now let’s get down to making this tasty dish that has a beneficial effect on our health...

Nutritional value of the dish per 100 grams.

Production time: 60 min.

Number of servings: 5 servings of 200 g each.

Ingredients of the dish.

Beetroot - 300 g (1 piece).
Potatoes - 200 g (2 pcs).
Onions - 50 g (1 piece).
Carrots - 150 g (1 piece).
Canned peas - 150 g.
Pickled cucumbers - 150 g.
Salt - 3 g (1/4 tsp).
Vegetable oil (sunflower) - 30 ml (3 tbsp).

Recipe of dish.

Prepare the ingredients. Wash the carrots, potatoes and beets, peel the onions. Drain water from canned green peas.

Cook potatoes, beets and carrots together in a saucepan with water over high heat until boiling, then reduce to medium. Cook potatoes - 15-20 minutes, carrots - 20-25 minutes, beets - 40-45 minutes.

Remove the finished vegetables from the pan, cool slightly and peel them.

Cut the onion into small cubes or half rings.

Cut the boiled potatoes into small or medium cubes, at your discretion. But the smaller all the vegetables, the more uniform the taste of the salad will be.

We cut the boiled carrots according to the same principle as potatoes.

Grind the beets in the same way as the previous boiled vegetables.

We combine all the ingredients of our dish in a deep bowl, add salt (1/4 tsp) and season the salad with sunflower oil (3 tbsp).

Place the prepared vinaigrette on plates and enjoy this fragrant, satisfying and pleasing vegetable dish.

Vinaigrette with pickles

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Potatoes – 3 pieces

Carrots – 2 pieces

Beets – 1 piece

Onion – 1 piece

Pickled cucumber – 2 pieces

Vegetable oil – 70 ml

Salt - to taste

Vinaigrette is the favorite dish of all housewives. The savory and satisfying vinaigrette was a “constant guest” at all festive feasts. And now this dish has its own admirers.

1 hour 20 minutes Serves 4 Simply

We offer you a recipe for preparing a traditional vinaigrette with pickles. To make a traditional vinaigrette, we need root vegetables such as potato tubers, carrots and beets. These ingredients for our vinaigrette should be boiled. We select excellent, not warped root vegetables, rinse them under cold running water to remove contaminants. There is no need to peel potatoes, carrots and beets; we will cook them in their “uniform”.

Place the washed root vegetables in a saucepan and fill with water. Place the pan on the highest heat. When the water in the pan boils, reduce the heat slightly. Season the water lightly with salt. Boil the root vegetables until tender. The first things to remove from the pan are the potatoes and carrots. Boil the beets a little longer. Place boiled root vegetables under cool water. This cooling process will allow you to clean the boiled root vegetables without any problems.

Cool the boiled ingredients one hundred percent. We will also use pickled cucumbers in our vinaigrette. You can also take pickled ones. For dressing, prepare vegetable oil.

Step by step recipe

So, we have all the necessary ingredients for making the vinaigrette ready, we can start chopping. The order in which the goods are cut out does not play a special role; you can start with any one. Peel the boiled potatoes. Cut the tubers into small cubes. You can use a special device to speed up the process and make it more convenient. Place potato tenderloins in a bowl.

Chop the peeled carrots in the same way. Transfer the carrot cubes to the potato cubes.

Also cut the beets, but chop the onions into pieces.

Cut the pickled cucumber into cubes.

The main ingredients are in a bowl. Season them with vegetable oil.

Mix the vinaigrette ingredients. Taste and season with salt if necessary. The presented recipe is basic and can be changed and supplemented. So, for example, instead of pickled cucumbers, you can use pickled or sauerkraut. The vinaigrette with cabbage is not inferior in taste to the dish with pickles. Try making this vinaigrette too.

Traditional vinaigrette with pickled cucumber is ready! Bon appetit!

Traditional vinaigrette, but without cabbage

Now we offer you to prepare a delicious vinaigrette, and the recipe will be traditional with peas and pickles, without cabbage. Everyone. Anyone who hasn’t had time to ferment cabbage or buy it at the market will need this recipe. The taste of the vinaigrette is no worse than with cabbage, but it’s just as quick and easy to prepare.

If you want a vinaigrette, but the cabbage has not yet had time to pickle, a recipe with pickles and canned peas will always come to the rescue. The essence of making vinaigrette is simply cutting vegetables into cubes.

When vegetables are cut into similar cubes for vinaigrette, the dish comes out dressed, balanced and very tasty. Here is a recipe with photos step by step.

Ingredients:

potatoes – 150 g;
beets – 100 g;
carrots – 100 g;
pickled cucumbers – 100 g;
canned peas – 100 g;
vegetable oil, unrefined – 3 tbsp. l.;
salt - to taste.

How to make vinaigrette

In advance for the vinaigrette, boil the root vegetables - potatoes, beets and carrots. Potatoes and carrots will cook in about 20 minutes, and cook beets for at least 30 minutes. Cool the finished soft vegetables and peel them. Cut the potatoes and beets into cubes and place the cubes in a bowl.

Next, chop the carrots and pickles and add them to the bowl.

Drain the marinade from the peas and add the beans to the vinaigrette. Canned peas mix perfectly with vegetables, especially potatoes and beets.

Season the salad with salt and oil. It is better to use unrefined, fragrant and fragrant oil.

Stir the vinaigrette and place in the refrigerator to soak for 15-20 minutes.

Place the finished dish in a serving bowl and serve chilled.

A tasty and fragrant vinaigrette with peas and without cabbage is ready. All your guests and family will love it, no doubt about it! Bon appetit!

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Recipes for the popular traditional pickled cucumber vinaigrette

Mon, November 20, 2017 01:18 + to quote book

Recipes for the popular traditional pickled cucumber vinaigrette

The traditional recipe involves the use of boiled potatoes, carrots, beets, with the presence of pickles and sauerkraut and the inevitable filling - a sauce of vinegar, vegetable oil and mustard.