Classic vinaigrette - recipe with peas and cabbage 🥣

Kitchen appliances and utensils:

• pan;
• deep glass bowl or bowl;
• cutting board;
• kitchen knife;
• kitchen scales.

Ingredients

Step cooking

1. Sauerkraut squeezed from the juice, cut lengthwise across the slices of about 1.5 cm. Transfer the cabbage into a deep glass bowl.
   
2. Pour the cabbage with 1 tablespoon of vegetable oil. Shuffle. This action makes it possible to preserve the natural color and taste of cabbage as much as possible (the same principle is used in the recipe in relation to other vegetables cut for vinaigrette). You can use sunflower, olive oil, their mixture.
   
3. Wash the vegetables with a brush, boil in a peel until cooked. Cook the beets separately so that it does not stain the remaining vegetables. Before boiling beets, do not cut the tail. Cool vegetables to room temperature, clean. In small cubes (about 0.6-0.8 mm in size), cut 180-200 grams of boiled carrot. Transfer the carrot cubes to the cabbage.
   
4. Salt the carrots to taste, pour 1 tablespoon of vegetable oil, stir. Dice (approximately 0.6-0.8 mm in size) 200 grams of boiled "in uniform" potatoes. Pour the chopped potatoes into the bowl. Salt to taste, add 1 tablespoon of vegetable oil, mix well until evenly distributed pieces of vegetables.
   
5. Dice 3 medium pickles into small cubes the same size as potato slices. Transfer to the rest of the ingredients. Instead of pickles, you can take pickled or canned vegetables.
   
6. Peel 1 medium-sized red onion (lettuce). Grind in a very small cube. Pour into a bowl. If you do not have such onions, take ordinary onions. To relieve it of bitterness, pour the slices with boiling water for 2-3 minutes, drain the water, rinse the onions in cold water. Discard on a thick sieve to glass water. Pour onion and cucumbers with 1 tablespoon of vegetable oil, mix the contents of the bowl.
   
7. Cooked beets (230-250 grams) cut into cubes with a side of 0.6-0.8 mm. Place the chopped beets in a separate deep cup, pour 1-2 tablespoons of vegetable oil, mix well.
   
8. Add 150 grams of canned green peas to the glass bowl. Carefully move the components of the salad.
   
9. Transfer the seasoned beet slices into a large bowl. Stir the salad well. Stir from bottom to top, carefully so as not to crush the green peas.
   
10. Transfer the salad into a salad bowl, garnish with fresh or frozen cranberries (2 tablespoons) and finely chopped dill (3-4 branches). You can serve the salad in portions using cooking rings. With this serving, the salad is decorated in a plate.
    

Such a cold appetizer is served as an independent dish and with various side dishes, meat, fish, seafood.

Video recipe

See how the hostess skillfully cooks the vinaigrette in the video tutorial below.Repeat the steps and prepare such a vegetable salad can even the most inexperienced chef.