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Classic vinaigrette without peas

Classic Vinaigrette (No Peas)

One of the most popular Lenten salads in Russian cuisine. The classic version is made only from boiled vegetables and pickles, with no peas or cabbage. Dressed with fragrant, aromatic sunflower oil and served with a slice of fresh rye bread, this vinaigrette will be the centerpiece of your meal!

katushafin

Recipe author

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Composition / ingredients

Servings:

Potatoes (boiled)

Carrots (boiled)

Beets (boiled)

Onion

Pickles

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 33 % 6 g

Carbohydrates 56 % 10 g

93 kcal

GI: 70 / 0 / 30

Cooking method

Cooking time: 20 min

Step 1:

Gather the ingredients for the vinaigrette. The vegetables should be boiled and cooled ahead of time. It's better to use salt-brined pickles rather than vinegar-pickled ones. My onion is purple — it's sweet and better for vinaigrette. The oil is unrefined sunflower oil.
Step 2:

Cut the peeled potatoes into cubes.
Step 3:

Cut the peeled carrots into cubes the same size as the potatoes.
Step 4:

The beets also need to be peeled and cut. Uniform cubes are the key to a good-looking vinaigrette.
Step 5:

Cut the pickles into cubes like the other vegetables.
Step 6:

Chop the onion as finely as you can.
Step 7:

Put all the ingredients in a large bowl. Add salt. Mix.
Step 8:

Dress the vinaigrette with oil only just before serving — dressed salads spoil faster.

The vinaigrette turned out tasty and fragrant despite the lack of sauerkraut. I usually make it with sauerkraut, and almost always without green peas. Sometimes I add an apple — ideally an Antonovka. The version in this recipe is very much like the vinaigrette from the Soviet era that was served in every cafeteria. To make a delicious vinaigrette, you need to cook the vegetables properly. Cook the potatoes and carrots separately from the beets — they need less time. Be sure to wash the vegetables well and scrub them under running water with a brush. Don't remove the skin; cook them in their skins so the vegetables keep more of their vitamins. Choose vegetables of roughly the same size so they cook at the same rate. Cook the potatoes and carrots for about 30 minutes and the beets for about an hour and a half. When cooking the beets, I always add a spoonful of sugar — it improves their flavor. The vegetables are done when they slide easily off a knife blade pierced halfway in. Be sure to cool the vegetables before cutting them; salads made from warm ingredients spoil quickly. Don't keep dressed vinaigrette for long — it's better to add the oil right before serving. There's a clever way to keep the beets from staining the other vegetables in the vinaigrette: toss everything except the beets with the oil first, and only then add the beets. The vinaigrette will stay colorful instead of turning burgundy.