Vinaigrette without cabbage classic

Step-by-step cooking

1. Step 1:

   

   How to make a classic vinaigrette without cabbage? Prepare the products. Pre-boil the vegetables. Cook the beets separately for forty minutes-an hour from the beginning of boiling water. Potatoes with carrots — for half an hour. Ready-made vegetables will easily slip off the knife if they are pierced in the middle. Cook them directly with the peel, without cutting off the tips. Cool the vegetables to room temperature. Peel them with a small sharp knife.

2. Step 2:

   

   Cut the beetroot into cubes about the size of a pea.

3. Step 3:

   

   Slice the carrots in the same way.

4. Step 4:

   

   Followed by potatoes. The vinaigrette, cut into pieces of the same size, will look nice and neat.

6. Step 5:

   

   Peel the onion and chop as finely as possible. Here the uniform slicing rule stops working. The smaller the onion is chopped, the tastier it is. If you do not like the excessive sharpness of onions, you can do this: pour the already chopped onion with boiling water. And literally after three minutes, discard it in a colander. Such a simple manipulation will significantly reduce the level of onion bitterness. Meanwhile, put the onion aside, it should cool down.

7. Step 6:

   

   Traditionally, pickles are used for vinaigrette. But you can replace them with pickled gherkins. Cut cucumbers similarly to carrots, beets and potatoes. Drain the liquid from the jar of peas, and add the peas to the bowl.

8. Step 7:

   

   Put the cooled onion in a bowl, add salt to taste. Fill the vinaigrette with fragrant sunflower oil or any other of your favorite dressing and mix. Serve to the table. Bon appetit!