Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients for making the vinaigrette. Vegetables should be boiled and cooled in advance. Cucumbers are better to take salted, not pickled. My onion is purple - it is sweet and tastier for vinaigrette. Sunflower oil is unrefined.
Step 2:
Cut the peeled potatoes into cubes.
Step 3:
Cut the peeled carrots into cubes of the same size as the potatoes.
Step 4:
Beets also need to be peeled and sliced. Identical cubes are the key to a beautiful vinaigrette.
Step 5:
Cucumbers are cut into cubes like other vegetables.
Step 6:
Chop the onion as small as possible.
Step 7:
Put all the ingredients in a large bowl. Add salt. Mix it up.
Step 8:
Fill the vinaigrette with oil just before serving, salads with dressing spoil faster.
The vinaigrette turned out delicious and fragrant, despite the absence of sauerkraut. I usually cook with it, and almost always without green peas. Sometimes I add an apple, ideally, if it is Antonovka. The version of the vinaigrette offered in this recipe is very similar to the vinaigrette from the Soviet past that was served in every dining room.
To make the vinaigrette delicious, you need to cook the vegetables for it properly. Cook potatoes and carrots separately from beets, they need less time to cook.
Be sure to rinse the vegetables well and brush them under running water. Do not remove the peel, cook with it, so more vitamins will remain in the vegetables.
Choose fruits of approximately the same size so that they are cooked at the same time.
Cook potatoes and carrots for about 30 minutes, beets for about an hour and a half. When cooking, I always add a spoonful of sugar, it improves the taste of beets. Ready-made vegetables easily slip off the knife blade if they are pierced to the middle.
Be sure to cool the vegetables before slicing, salads from warm foods quickly deteriorate. Do not store the seasoned vinaigrette for a long time, it is better to add oil immediately before serving.
There is an interesting way to avoid coloring vegetables from beetroot in a vinaigrette. To do this, mix all the vegetables, except beets, with butter. And only then put the beets. The vinaigrette will remain multicolored, and will not turn burgundy.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
