Each of our readers is probably familiar with today's salad. It is considered winter because it is prepared from root vegetables and sauerkraut. It is bright and useful!
Step by step recipe
- 350 g of beets;
- 430 g of canned peas;
- 3 potatoes;
- 15 ml of oil;
- 1 large carrot;
- 130 g onions;
- 2 pickled cucumbers.
Time - 1 h 15 min.
Calories - 55.
How to cook a classic salad with peas:
- Wash potatoes, put in a saucepan;
- Pour water and let boil over medium heat;
- From now on, cook the roots to softness;
- After that, drain the water, peel the tubers and cut them into cubes;
- Pre-clean carrots, wash and boil until ready;
- Wash beets, put in a small saucepan, add water;
- Put on the fire and cook for about one hour;
- Beets can be prepared a little sooner or a little later, depending on the size of the root crop;
- Drain the water from the finished beet, let it cool and then clean;
- In the same way as other root vegetables, cut into cubes;
- Cut cucumbers into plates, then into small cubes;
- Peas open, drain the liquid;
- Peel the onions, rinse and finely chop;
- Mix potatoes, onions, carrots, beets, peas and cucumbers;
- Add spices, oil, mix and serve.
The classic recipe for vinaigrette with peas and cabbage
- 5 g sugar;
- 15 ml of apple cider vinegar;
- 2 beets;
- 40 ml of oil;
- 120 grams of peas;
- 1 onion;
- 230 g sauerkraut;
- 3 potatoes.
Time - 1 h 10 min.
Calories - 78.
Work with components:
- Wash the beets thoroughly, put in a saucepan and pour enough water;
- Put the dishes with the root vegetable on the fire and let it boil;
- After that cook until soft, checking with a knife;
- When the goal is reached, drain the water from the beets so as to cool down more quickly;
- Then peel the fruit, cut into cubes;
- Onion to remove the husk, rinse it and crumble very finely;
- Squeeze the cabbage from the brine, shorten it a little to make it convenient to eat;
- Mix beets with onions, cabbage, potatoes;
- Peas open, pour it and pour into the salad;
- Mix oil with vinegar, add sugar and beat it all up;
- Stir the ingredients, dress with sauce and serve.
The recipe of a salad with peas and mayonnaise
- 430 grams of potatoes;
- 3 pickled cucumbers;
- 1 carrot;
- 1 onion;
- 160 g of beets;
- 1 pot of peas;
- mayonnaise.
Time - 50 minutes
Calories - 85.
Product Processing:
- Wash the potatoes from the sand, put the tubers in a deep bowl;
- Pour the water so that they covered, there you can also put the washed beets;
- Bring water to the boil on the middle ring;
- From now on, boil all root vegetables until cooked;
- It is important to remember that the beets are boiled twice as long as the potatoes, because when it is ready, you need to pull it out, and bring the beets to softness;
- Boil carrots separately, as it must be cleaned before;
- Rinse and boil in the same way, boil until soft;
- All root vegetables cool, peel and cut into small cubes;
- Peas open, merge it;
- Cucumbers cut into rings, and then diced in size with root vegetables;
- Peel the onion, rinse and finely chop it;
- Mix potatoes, beets, carrots, cucumbers, onions and peas;
- Season with mayonnaise, spices and mix, so as soon as possible to serve.
Do you like bright dishes? If yes, then they should have cooked one of the above salads. All of them are tasty, healthy and different, although they are very similar to each other in their composition. Complement the ingredients, remove them to make the taste and look of a classic vinaigrette even better, more appetizing!
In the next video you can get acquainted with the order of cooking classic vinaigrette with peas.
