Classic vinaigrette with pickles and peas

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make a classic Vinaigrette with pickles and peas? Prepare your food. Wash potatoes, carrots and beets and boil them in their skins. It is better to cook vegetables separately, because potatoes require less cooking time than beets and carrots to be fully cooked. To make vegetables tastier, you can add a pinch of sugar to the water. Check the readiness of the vegetables with a sharp knife - it should pierce them easily.

2. STEP 2

   

   Drain the water and let the vegetables cool completely. Remove the skins from the potatoes, beets and carrots. Cut the potatoes into small cubes. You can use special choppers with attachments for cutting vegetables into cubes.

3. STEP 3

   

   Also cut the carrots into small cubes.

4. STEP 4

   

   Cut the beets into cubes the same size as the other vegetables. Place the beets in a separate bowl, add a tablespoon of vegetable oil and stir. This is necessary so that the beets do not color the other vegetables, then the vinaigrette will remain bright and colorful.

5. STEP 5

   

   Cut the pickled cucumbers into small cubes. The method of pickling cucumbers also affects the taste of the salad. For example, barrel cucumbers make vinaigrette especially aromatic and tasty.

6. STEP 6

   

   Peel the onions and finely chop with a knife. To prevent the onion in the salad from becoming bitter, you can pour boiling water over it or pour cold water over it for 15 minutes.

7. STEP 7

   

   In the classic recipe, sauerkraut is added to the vinaigrette, but if there is no cabbage, you can do without it. Cabbage adds a pleasant sourness and spiciness to the vinaigrette; I always try to find it for the vinaigrette.

8. STEP 8

   

   Wash the green onions, dry with paper towels and finely chop with a knife.

9. STEP 9

   

   Place all prepared ingredients in a deep salad bowl. Add canned green peas, sugar and salt to taste.

10. STEP 10

    

    Pour in vegetable oil, vinegar, stir. Place the bowl of vinaigrette in the refrigerator for 20 minutes. The salad tastes much better when chilled. The vinaigrette is ready. Bon appetit!

Comments on the recipe

Alyona

14.10.2023

4.8

Despite the fact that it is 15 degrees Celsius outside, my husband said: “Late autumn has already arrived, and I am declaring the season for winter salads.” Well, since he “announced”))), so be it. Just today the first three-liter jar of sauerkraut ripened. And, of course, the choice fell on the vinaigrette. Snezhana’s recipe came in very handy. Deviations from the recipe: they didn’t open the jar of cucumbers, firstly, they decided that it was too early, and secondly, they thought that the piquancy of sauerkraut would be enough. I baked the vegetables in the oven and seasoned them with olive oil , infused with aromatic herbs and ground garlic. Words cannot express with what pleasure we devoured this simple, hearty dish, with memories of childhood, when my grandmother and mother prepared this simple salad for the New Year, and our student years, when a budget-friendly and satisfying vinaigrette replaced both the not always available meat and side dish. In general, the “season of winter salads” in our family was triumphantly opened with our favorite vinaigrette according to the Snezhana recipe!

Tatiana

14.10.2023

5

I personally prefer the vinaigrette version without sauerkraut.

Galina

14.10.2023

5

Vinaigrette can rightfully be considered a dish of autumn! After all, the harvest has been harvested and you can enjoy the gifts of autumn. In our family, vinaigrette is especially popular in the fall! I love cooking with pickles and peas. The sweet taste of carrots and beets with pickles and peas makes a great combination! Bright, juicy, like autumn itself!

Oma-Shu

14.10.2023

4.7

Thanks for the recipe, it turned out very tasty, the family was happy!)

Andrey Yevtikhov

14.10.2023

4.8

Very tasty thanks to the author - I added a tablespoon of lime juice for flavor and did not add onions