Quick & Easy Classic Vinaigrette with Pickles and Peas

Simple, fast, budget-friendly, made from ordinary products! Classic vinaigrette with pickles and peas has been a popular vegetable salad since Soviet times. It contains affordable vegetables that can always be found in every home. A hearty, healthy, tasty vinaigrette can be served as an independent dish.
cook time: 50 min
Logan Winslow
Quick & Easy Classic Vinaigrette with Pickles and Peas

Nutrition Facts (per serving)

78
Calories
4g
Fat
11g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Sugar 0.5 tsp
Potato 2 pc
Beet 1 pc
Carrot 1 pc
Bulb onions 1 pc
Table vinegar (9%) 0.5 tsp
Vegetable oil 2 tbsp
Salted cucumbers 1 pc
Green pea 50 g
Sauerkraut 50 g

Recipe instructions

Step 1

Step 1
How to make a classic Vinaigrette with pickles and peas? Prepare your food. Wash potatoes, carrots and beets and boil them in their skins. It is better to cook vegetables separately, because potatoes require less cooking time than beets and carrots to be fully cooked. To make vegetables tastier, you can add a pinch of sugar to the water. Check the readiness of the vegetables with a sharp knife — it should pierce them easily.

Step 2

Step 2
Drain the water and let the vegetables cool completely. Remove the skins from potatoes, beets and carrots. Cut the potatoes into small cubes. You can use special choppers with attachments for cutting vegetables into cubes.

Step 3

Step 3
Also cut the carrots into small cubes.

Step 4

Step 4
Cut the beets into cubes the same size as the other vegetables. Place the beets in a separate bowl, add a tablespoon of vegetable oil and stir. This is necessary so that the beets do not color the other vegetables, then the vinaigrette will remain bright and colorful.

Step 5

Step 5
Cut the pickled cucumbers into small cubes. The method of pickling cucumbers also affects the taste of the salad. For example, barrel cucumbers make vinaigrette especially aromatic and tasty.

Step 6

Step 6
Peel the onions and finely chop with a knife. To prevent the onion in the salad from becoming bitter, you can pour boiling water over it or pour cold water over it for 15 minutes.

Step 7

Step 7
In the classic recipe, sauerkraut is added to the vinaigrette, but if there is no cabbage, you can do without it. Cabbage adds a pleasant sourness and spiciness to the vinaigrette; I always try to find it for the vinaigrette.

Step 8

Step 8
Wash the green onions, dry with paper towels and finely chop with a knife.

Step 9

Step 9
Place all prepared ingredients in a deep salad bowl. Add canned green peas, sugar and salt to taste.

Step 10

Step 10
Pour in vegetable oil, vinegar, stir. Place the bowl of vinaigrette in the refrigerator for 20 minutes. The salad tastes much better when chilled. The vinaigrette is ready. Bon appetit!

Additional rubrics

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