Classic pea vinaigrette - a delicious and simple recipe 🥣

Kitchen appliances and utensils:

• pan;
• deep bowl;
• cutting board;
• kitchen knife;
• kitchen scales;
• beaker.

Ingredients

Step cooking

1. Wash, boil vegetables in a uniform until ready: 3-4 medium potato tubers, 2 large red beet root vegetables, 2 medium carrots. Cool the ingredients. Also, vegetables for vinaigrette can not be boiled, but baked in the oven. Salad made of vegetables prepared in this way has a slightly different taste than boiled. Peel 1 large onion. Cut the onion into small cubes. Pour the pieces into a deep container. Pour onion 100 ml of 9% table vinegar and 100 ml of cold boiled water. Let stand for about 10-15 minutes.
   
2. Dice (approximately 8-10 mm side) boiled potatoes (3-4 pieces).
   
3. Also chop 2 medium boiled carrot root vegetables. For vinaigrette, it is better to take sweet varieties of vegetables.
   
4. Cut boiled beets (2 large root vegetables) into cubes the same size as potatoes.
   
5. Cut 4-5 canned cucumbers into small cubes. Remove the ends of the fruit before slicing. If the skin of the cucumbers is hard and hard, peel the vegetables. Often, in the classic version of the recipe, salted rather than canned cucumbers are used. Pour the chopped vegetables into a deep bowl.
   
6. Pour 400 grams of canned peas in a bowl without liquid (open a jar, drain the fill). Mix the contents of the bowl well. You can take fresh green peas in the same amount, pre-boiled. Adding green peas makes the dish more juicy and tender, adds a touch of color to the salad.
   
7. Drain the liquid from the pickled onions. Add slices to other ingredients.
   
8. Salt and pepper the vinaigrette to taste. Stir well, let stand for 5 minutes, try again on the salt. If necessary, adjust the amount of salt and pepper in the dish. If the vinaigrette seems sour to you, add a little sugar (not specified in the recipe). Mix the dish well again until all components are evenly distributed. Salt the vinaigrette before filling it with oil - the salt does not dissolve in the oil, there is a high risk of over-salting the dish.
   
9. Add 50-70 ml of vegetable oil to the bowl. If you like homemade vegetable oil, use it to make this dish. Mix well.
   
10. Transfer the vinaigrette to a salad bowl, garnish with finely chopped green onions, washed in advance (1 small bunch).
    

The composition of vinaigrette can include sauerkraut, fried, salted or canned mushrooms, chopped dill, parsley.

Video recipe

You will see the detailed preparation of salad in dynamics in the video tutorial. Young housewife shows and explains each stage of cooking. Repeating her actions and making a vinaigrette after watching the video will be very simple.