Russian Vinegret Salad

Wash the potatoes and carrots well and put them to boil. When it starts to boil, turn down the heat and leave for about 40-45 minutes. When they are ready, rinse them well with cold water, peel them and let them cool well. Do the same with the beets, only they have to boil longer - 1-2 hours, depending on the size of the vegetables.

Here you see all the cleaned and cooled vegetables.

And start one by one, cut the vegetables into cubes - first the potatoes.

Then the carrots.

So is beetroot.

Finely chop the onion.

So are the pickles (natural fermented, not in vinegar).

Put all the above vegetables in a larger pan, in which you can mix them.

Drain the peas and add to the rest of the ingredients. Add oil, salt and pepper to taste.

Taste and see if you need more salt and pepper. Be careful not to overdo the mixing, as the porridge and purple vegetables are made from beets.

Good appetite!