Vinaigrette with peas classic

Step-by-step cooking

1. Step 1:

   

   How to make a classic vinaigrette with canned green peas? Prepare the necessary ingredients. Wash the potatoes, beets and carrots, put them in a saucepan, pour water and boil in the peel until tender. Then drain the water and cool the vegetables. Drain the pickle from the sauerkraut, squeeze the cabbage slightly, otherwise the salad will turn out watery, and a lot of juice from the cabbage will accumulate at the bottom.

2. Step 2:

   

   Cut the boiled carrots into small cubes.

3. Step 3:

   

   Peel the onion, wash and cut into small cubes.

4. Step 4:

   

   Cut the boiled beets into small cubes. I have not boiled beets for a long time, but I buy them in the store already boiled whole in an airtight package. This way it turns out to reduce the cooking time (beets cook the longest) and keep your hands clean. The juice from canned beets is washed off easier and faster and does not eat into the skin so much.

5. Step 5:

   

   Also cut the potatoes into small cubes. I have small potatoes, so I took 3 pieces.

6. Step 6:

   

   Shake the pickled cucumbers from the brine and also cut into small cubes.

8. Step 7:

   

   Put the canned peas on a sieve and dry them.

9. Step 8:

   

   Wash, dry and finely chop the greens.

10. Step 9:

    

    Put the chopped vegetables in a salad bowl, add sauerkraut and canned peas.

11. Step 10:

    

    Mix the ingredients lightly. Sprinkle the salad with chopped herbs, pour vegetable oil - unrefined fragrant sunflower oil is more suitable here. Add salt to taste and mix well.

12. Step 11:

    

    You can serve the salad directly in the salad bowl, or you can give it a more elegant look and put the finished salad in the culinary ring. Before serving, remove the cooking ring and serve the salad to the table. Bon appetit!