Russian Vinegret Salad

This recipe was automatically translated from Romanian. View original here
Russian Vinegret Salad

A salad that I know from home, from my mother - it was usually made in winter, for a light dinner. It is very good, healthy, vitamin and is prepared quite quickly and easily.

Ingredients

Red potatoes
4 pieces
medium-sized potatoes
Carrots
2 pieces
Beet
2 pieces
2 larger or 3-4 smaller pieces
White onion
1 piece
Pickled cucumbers
5 pieces
Canned sweet peas
500 g
Sunflower oil
50 ml
Salt
1 tbsp
Pepper
0.5 tsp

Step by step

1

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.

2

Here you see all the cleaned and cooled vegetables.

3

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

4

Then the carrots.

5

So is beetroot.

6

Finely chop the onion.

7

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

8

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

9

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

10

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!

Quantity: 2 kg (7-8 healthy servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 120 min
Publish date:

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