Vinaigrette with pickles
1
Vinaigrette with pickles is a classic Ukrainian salad. This cold dish combines beets, beans, and pickled cucumbers, creating a colorful and flavorful addition to your table. Light, nutritious, and low in calories, it’s perfect for fasting or vegetarian menus.
Variations
Add sauerkraut for a tangier flavor.
Experiment with legumes: use classic beans or chickpeas.
Secrets for tenderness and taste
Soak prunes in warm water for soft texture.
Dice cucumbers finely so the flavor is evenly distributed.
Ingredient tips
Choose locally made pickled or fermented cucumbers for rich taste.
A pinch of grainy Dijon mustard adds a touch of piquancy.
Small culinary nuances
Season with salt and pepper carefully, considering the saltiness of some ingredients.
Fresh dill can replace dried oregano for added freshness.
Ingredients
Beetroot
450 g
Potato
200 g
Veres Tender Beans 400g
200 g
Pickled Cucumbers 1kg
200 g
Washed Carrots
200 g
Chudova Marka Sauerkraut 400g
200 g
Aro Unrefined Sunflower Oil 850ml
4 tbsp
Preparation steps
01
Boiling beetroot — Cover beetroot with cold water and boil separately from other vegetables. ⏱ 90 min.
02
Boiling root vegetables — Cover potatoes and carrots with cold water and boil together. ⏱ 35 min.
03
Vegetable preparation — cut potatoes, beets, and carrots into even cubes. ⏱ 10 min.
04
Mixing — combine all ingredients in a large bowl, add chopped onion and green peas. ⏱ 5 min.
05
Dressing — add sunflower oil, salt, and pepper to taste, gently mix. ⏱ 5 min.
Where to order ingredients
Select the required ingredients in one of the stores
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