.png)
Vinaigrette with green peas
1
Vinaigrette is a classic Soviet salad that remains popular to this day. With the addition of fresh green peas, the dish gains a delicate freshness that adds a special charm. This salad often becomes a hit at holiday lunches and regular family meals. The mix of warm and cold components creates an impressive flavor effect that is unforgettable. Vinaigrette can be adapted to personal preferences by adding various ingredients for new flavor notes.
Variations
- Mustard, vinegar, and vegetable oil-based dressing for a spicy version
- Adding sauerkraut for a more pronounced sour note
- Using eggs, smoked fish, or meat for a more caloric version
Secrets of Tenderness and Flavor
- Separate beets from other vegetables before mixing to avoid staining the entire salad red
- Gradually dress the salad and let it sit in the fridge for 2-3 hours for flavor integration
- Cut vegetables into small, equal cubes for harmonious texture
Ingredient Tips
- Choose dark, sweet varieties of beets for better taste and color
- Use canned peas from Ukrainian or European production
- Pickled cucumbers can be replaced with marinated vegetables to taste
Culinary Nuances
- Vegetables should be well chilled before cutting for better consistency
- Mustard and vinegar add a distinct sour note that balances the sweetness of the beets
- Sprinkle green onions on top before serving for freshness and aesthetics
Ingredients
Beetroot
350 g
Potato
200 g
Carrot
150 g
Schedra Niva Green Pea 420g
150 g
Vegas Pickled Cucumbers 1kg
200 g
Chudova Marka Sauerkraut 400g
100 g
Red Onion
1 psc
Preparation steps
01
Vegetable cooking — Wash beetroot, potatoes, and carrots. Boil beetroot in skin 30–40 min, other vegetables 20–25 min in salted water. ⏱ 40 min. Indicator: vegetables are soft, fork pierces easily.
02
Cooling and peeling — Cool all boiled vegetables to room temperature, then peel. ⏱ 15 min. Indicator: vegetables fully cooled, skin peels easily.
03
Beet chopping — Cut beet into small cubes about 0.5x0.5 cm. ⏱ 5 min. Indicator: all beet pieces are uniform in size.
04
Separating beet with oil — Place chopped beet in a separate bowl, add 1 tbsp vegetable oil and mix. ⏱ 2 min. Indicator: beet evenly coated with oil.
05
Chopping other vegetables — Dice potatoes, carrots, cucumbers. Finely chop onion. Chop sauerkraut. ⏱ 8 min. Indicator: all vegetables diced uniformly.
06
Pea preparation — Drain liquid from canned peas, rinse with cold water. ⏱ 2 min. Indicator: peas are moist, no liquid.
07
Tip — Serve vinaigrette cold, straight from the fridge. Optionally sprinkle with fresh chopped green onion. Can be stored up to 3 days in a sealed container.
Where to order ingredients
Select the required ingredients in one of the stores
 (1).png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
.png)
.png)
.png)
.png)
.png)
.png)
