Ingredients
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Basic:
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2 Beetroot10 cm in diameter
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5 Carrotmedium sized
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5 Potatoesmedium sized
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1 can of Canned peas
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5 Pickled cucumbermedium sized
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to taste Sunflower oilOr olive oil
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to taste Salt
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to taste Grounded black pepper
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1 or 2 tsp. of Apple vinegar
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Дополнительные по сезону:
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Horseradishgrated horseradish
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Cherry tomatoes
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Onion
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Chives
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Parsley leaves
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Dill
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instead of pickles Sauerkraut
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Root vegetable options:
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Parsley root
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Celery root
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Parsnip
Directions
Vinaigrette, this dish has been familiar to many since childhood. However, for some of my subscribers, Slavic cuisine is new so the recipe is dedicated to them. As for those who are familiar with it, that’s for inspiration!
Vinaigrette is a sauce for the French, but for the inhabitants of the former Soviet Union, it’s a salad of winter root vegetables.
The classic version of Vinaigrette consists of boiled beets, carrots and potatoes plus canned green peas and pickles, dressed with salt and sunflower oil. For spiciness, you can add ground black pepper, apple cider vinegar, grated horseradish and spring or yellow onions to the Vinaigrette. The summer version includes fresh tomatoes, dill and parsley. Instead of pickles, you can use sauerkraut. You can also add some other boiled root vegetables to taste such as parsley, celery, parsnips, Jerusalem artichoke, etc.
Vinaigrette is a great side dish for salted fish, boiled or baked meat and eggs.
Bon Appétit!
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Steps
1
Done
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Boil the potatoes and carrots in their skins until cooked but still firm in texture. Don't overcook the vegetables! |
2
Done
|
Boil the potatoes and carrots in their skins until cooked but still firm in texture. Don't overcook the vegetables! |