Vinaigrette with pickles and peas classic

Simple, fast, budget, from ordinary products! Vinaigrette with pickled cucumbers and peas is a classic — a popular vegetable salad since Soviet times. It includes affordable vegetables that will always be found in every home. A hearty, healthy, delicious vinaigrette can be served as an independent dish.

Snezhana

Recipe author

Vinaigrette with pickles and peas classic

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Composition / ingredients

Servings:

Potatoes

Carrots

Beetroot

Pickles

Sauerkraut

Green peas

Onion

Vegetable oil

Table vinegar (9%)

0.5

Sugar

0.5

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 19 % 3 g

Carbohydrates 69 % 11 g

76 kcal

GI: 73 / 0 / 27

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make a classic vinaigrette with pickles and peas? Prepare the products. Wash potatoes, carrots and beets and boil in a uniform. It is better to cook vegetables separately, because for potatoes to be fully cooked, less cooking time is needed than for beets and carrots. To make the vegetables taste better, you can add a pinch of sugar to the water. Check the readiness of vegetables with a sharp knife — it should easily pierce them.
Step 2:
Drain the water, let the vegetables cool completely. Peel the potatoes, beets and carrots. Cut the potatoes into small cubes. You can use special choppers with attachments for dicing vegetables.
Step 3:
Cut the carrots into small cubes as well.
Step 4:
Cut the beetroot into cubes of the same size as the rest of the vegetables. Put the beets in a separate bowl, add a tablespoon of vegetable oil and mix. This is necessary so that the beetroot does not stain the rest of the vegetables, then the vinaigrette will remain bright and colorful.
Step 5:
Cut the pickles into small cubes. The method of pickling cucumbers also affects the taste of the salad. For example, barrel cucumbers make the vinaigrette especially fragrant and delicious.
Step 6:
Peel the onion and finely chop it with a knife. To make the onion in the salad not bitter, you can pour boiling water over it or pour cold water for 15 minutes.
Step 7:
In the classic recipe, sauerkraut is added to the vinaigrette, but if there is no cabbage, then you can do without it. Cabbage gives the vinaigrette a pleasant sourness and sharpness, I always try to find it for the vinaigrette.
Step 8:
Wash the green onions, dry them with paper towels and finely chop them with a knife.
Step 9:
Put all the cooked ingredients in a deep salad bowl. Add canned green peas, sugar and salt to taste.
Step 10:
Pour in vegetable oil, vinegar, mix. Put a bowl of vinaigrette in the refrigerator for 20 minutes. In a chilled form, the salad is much tastier. The vinaigrette is ready. Bon appetit!