Vinaigrette recipe for peas and sauerkraut.

About home economics Golovna Level of foldability: Easy Preparation time: 6

60 hv.

Number of servings:

• Apparently there are many versions of the savory and simple prepared vinaigrette - dietetic, with meat, with mushrooms, with semolina... I want to give you the recipe from the photo for the classic vinaigrette salad.
• Ingredients:
• Potatoes - 6 pcs.
• Buryak - 3 pcs.
• Carrots – 3 pcs.
• Cybula ripchasta - 1-2 pcs.
• Salted cucumbers - 6 pcs.
• Sauerkraut - 250 gr

Canned peas - 1 jar

Oliya sonyashnikova - 100 ml
I will immediately note that there are a lot of ingredients left in your eggplant, for example, in my family, the classic vinaigrette goes with a bang, so I cook a lot of it.





Alright, let’s get started with the preparation:




Cut the beetroot into medium-sized cubes, add a little olive oil and mix.





This procedure is necessary to prevent the beet from giving the juice, which is then mixed with a mixture of ingredients, and the herb turns into a burgundy paste.




Then cut the carrots into cubes of the same size.




The kernels will be ready, but before cutting them, rinse the stalk with water. Then we add sour cabbage (wash the sour cabbage and squeeze it out). For example, go ahead and soak the peas first.
Vegetable masa, what came out, pepper, salt, and pour in
Sonyashnikova Oliya

(There is plenty to keep aside because you have a rich salad). All you have to do is mix the salad well to add it and put it in the refrigerator for 20 minutes. Classic vinaigrette ready.

Delicious!

Vinaigrette is a well-known salad that

The rest of the time

already changed.

Traditional vinaigrette is refilled Oliya.

You can take the product with the smell of chi without it, mix it with mustard and black pepper.

Olya comes to the conclusion. If you don’t want the beet to prepare other products and prefer a mixed vinaigrette, you can season the beet in a bowl, add other ingredients, and then combine. Classic vinaigrette: pork recipe with sauerkraut (sauerkraut) This is one of the most favorite salad options in Russia. Most often, as a method of saving time or products, only potatoes and beets, sometimes called beets, were added.

• Ale is presented here
• pokokovy recipe
• classic vinaigrette, which is prepared according to all the rules
• great amount
• products.
• 400 g beetroot

400 g sauerkraut;

250 g carrots

350 g potatoes;

150 g of ogirki (pickles, pickled, pickled);

100-150 g canned peas.

1. Take a standard can of canned peas, open it, and pour it into a container.

You can rinse the peas directly under the tap.

Leave to drain the juice.

2. Puree beetroot and other root vegetables. We put the beetroot in a saucepan, fill it with water, and put it on the stove. After boiling, the fire will need to be changed, cook until soft 30-50 pieces, depending on the size.

10. Add the cabbage and now thoroughly stir the salad.

Add spices at your own discretion, you can cut a little bit of greenery in the vinaigrette, it will be delicious to leave the tsibule.

However, if you can’t get used to it right away, then it’s better not to be shy.

11. Finally, season with olive oil and a classic vinaigrette for the original crust recipe! We decorate the greenery and serve it to the table. Classic vinaigrette: bread recipe with salted cucumbers

A recipe for a classic vinaigrette without cabbage, although it sounded wonderful.

Same weekday

technological maps

.

Salted (not pickled) tomatoes add extra flavor to the salad.

This is a good option with boiled quasole, but during the day you can replace it with canned legumes in your juice or in a light marinade.

80 g kvass (dry);

Chotiri ogirki (salons);

1 tsp.

gіrchytsi (neobov'yazkovo);

Greens for the vegetables.

8. Try it for strength.

If the taste of oranges is not enough, then we add more.

It is important to add salt before the oil is poured in.

In any other situation, the grains simply cannot be caught and will break apart.

9. Dress the salad. Combine the oil with mustard, rub and add to the vegetables. Or we just pour in just some olive oil.

10. Carefully, carefully stir the vinaigrette.

You can use two spoons for this purpose, so as not to spoil the boiled vegetables and not to seal the appearance.

Classic vinaigrette: creamy recipe with fresh cabbage and peas

If there is no sauerkraut, the vinaigrette can be prepared from|iz|

fresh vegetables

.

It’s also not a problem, since the kvass is fresh, the eggplant is not ready enough to cook, and it’s just not quite savory.

In this recipe for the classic vinaigrette, the main ingredients are replaced with no less savory analogues.

500 g fresh cabbage;

Chotiri salted drinks;

One can of canned green peas. 1. Cut the cabbage into strips. You can quickly use a grater, but you don’t need to work on long grinds.

If they smell like that, you can cut them several times with a knife.

2. Add a teaspoon of otstu, tsukor.

Season with salt and lightly mash with your hands. Let the cabbage marinate while the vegetables are cooked. 3. Boil the beetroot in one pan, and the potatoes and carrots in another bowl until ready.

Beet boils for a long time, but you don’t want to become soft?

If more of the boil has passed, you can simmer the beetroot and place the beet under a stream of cold water until it is ready again. The fresh vinaigrette is not very tasty. In addition, salted vegetables are always added to the salad. pickled vegetables.

Ale buvaє, scho not to give a stink

acid or with the power of your power to achieve freshness. In this case, add flavor to the marinating of the tsibula.

Vegetables need to be cut, poured with sour vinegar, let sit, then squeeze and add|add| with vinaigrette.

The rest of the time

already changed.

Vinaigrette is a well-known salad that will change the rest of the time.

Why don’t they add anything new!

You can eat some of the most unhealthy foods, such as celery, olives and mushrooms.

However, if you can’t get used to it right away, then it’s better not to be shy.

But, as before, the most delicious ones are the old versions of the salad.

Here are collected recipes for a classic vinaigrette with that well-known taste.

Classic vinaigrette

sacred principles

preparation

A recipe for a classic vinaigrette without cabbage, although it sounded wonderful.

Same weekday

The main source of vinaigrette is from boiled vegetables.

Potatoes, carrots, and beet are traditionally grown.

technological maps

.

You can prepare them later, just let it cool down.

Salted (not pickled) tomatoes add extra flavor to the salad.

This is a good option with boiled quasole, but during the day you can replace it with canned legumes in your juice or in a light marinade.

80 g kvass (dry);

Chotiri ogirki (salons);

1 tsp.

gіrchytsi (neobov'yazkovo);

Greens for the vegetables.

8. Try it for strength.

If the taste of oranges is not enough, then we add more.

It is important to add salt before the oil is poured in.

You can take the product with the smell of chi without it, mix it with mustard and black pepper.

Then the bulbs need to be cleaned and painted.

Here are collected recipes for a classic vinaigrette with that well-known taste.

pokokovy recipe

All products in the vinaigrette are always cut into cubes.

great amount

About the size of a pea, like a vinaigrette made from peas.

Or we cut a little more, since the kvass is added to the salad.

products.

Sauerkraut;

100 g kvass (dry).

You can prepare them later, just let it cool down.

1. Pour water over the kvass in advance, let the beans swell well, then pour into a saucepan, add|add| clean water, boil until soft. Or just take a standard jar canned kvass

250 g carrots

350 g potatoes;

150 g of ogirki (pickles, pickled, pickled);

100-150 g canned peas.

, crookedly, angry into a friend.

You can rinse the peas directly under the tap.

Leave to drain the juice.

It is very often filled with mucus.

10. Add the cabbage and now thoroughly stir the salad.

Add spices at your own discretion, you can cut a little bit of greenery in the vinaigrette, it will be delicious to leave the tsibule.

In any other situation, the grains simply cannot be caught and will break apart.

In this case, you can rinse the kvass directly into the drain under the tap.

Here are collected recipes for a classic vinaigrette with that well-known taste.

10. Carefully, carefully stir the vinaigrette.

sacred principles

The main source of vinaigrette is from boiled vegetables.

Leave to drain the juice.

Classic vinaigrette

You can use two spoons for this purpose, so as not to spoil the boiled vegetables and not to seal the appearance.

Sauerkraut;

6. The vial can be transferred to the previously prepared kvass.

There is no need to stir anything yet, so as not to mash the food again.

9. Squeeze the sauerkraut from the excess brine.

Classic vinaigrette: creamy recipe with fresh cabbage and peas

You can prepare them later, just let it cool down.

If there is no sauerkraut, the vinaigrette can be prepared from|iz|

fresh vegetables

.

It’s also not a problem, since the kvass is fresh, the eggplant is not ready enough to cook, and it’s just not quite savory.

In this recipe for the classic vinaigrette, the main ingredients are replaced with no less savory analogues.

500 g fresh cabbage;

Chotiri salted drinks;

Let's try it out loud.

If they smell like that, you can cut them several times with a knife.

2. Add a teaspoon of otstu, tsukor.

acid Buvaje, that one is so sour. In this case, soak a bunch of quills in cold water or simply rinse, let everything sit for relish.

And don’t forget to say good again.

Beet boils for a long time, but you don’t want to become soft?

It’s okay to have water in the vinaigrette.

If you don’t have sauerkraut, you can make a vinaigrette with fresh vegetables. It’s also not a problem, since the kvass is fresh, the eggplant is not ready enough to cook, and it’s just not quite savory. In this recipe for the classic vinaigrette, the main ingredients are replaced with no less savory analogues.

It’s true, I’m hesitant to go out because I’m cooking just a little bit, but still go out and get a bowl of salad.

• If you also have problems in proportions, then change the amount of ingredients lower by half.

Recipe for a classic vinaigrette with cabbage

How to prepare a salad with green peas and kvassole? The vinaigrette recipe, listed below, contains all the products that are used as an invisible part of the salad: canned peas

, pickled vegetables, beets.

We’ll also add some kvass to add tenderness to the whole dish and increase its longevity.

Number of servings:

• With this recipe, you don’t have to prepare a full supper, and serve only vinaigrette and croutons.
• And, if you like canned kvass, then read what I dedicated to salads with it instead.
• a jar of green peas
• a jar of red kvass with some juice
• 1 boiled carrot
• 2 boiled beetroot
• 2 boiled potatoes
• 1 head of cybul
• Sauerkraut – 300 g
• Pickles - 1-2 pcs

Roslinna Oliya

Greenery

Carrots, beet and potatoes are better baked with foil.

This way you will save more brown microelements in these vegetables.

If you realize that the beet is not cooked, then remove it from the foil and immerse it in cold water for ten minutes.

So let it cook.

You can make this with undercooked beet. Near the cold water, it miraculously soaks into the flesh. More details and changes to the vegetable warehouse. You need to chop the cabbage, since your cabbage is wobbly from a long time. Sip all the finely chopped fresh greens and enjoy the bark supper.

Classic pea salad recipe

Number of servings:

• Classic vinaigrette ingredients include beetroot, peas and
• pickled cucumber
• .
• So not everyone loves pickled vegetables with sauerkraut.
• For them, as well as for those who want to modernize the classic salad recipe, I suggest replacing the pickled cucumber with fresh one.
• What do you want?
• classic recipe

Then simply adjust the same proportions of ingredients, and then adjust the pickled cucumber.

Before speaking, below is the quantity of products for three servings, if you need more, add all the proportions.

2 beet

1 carrot

To add saltiness to this version of the salad, you can add olives or black olives.

Recipe for a classic vinaigrette with cabbage.

Ask the gentlemen to prepare a vinaigrette in three versions: with pickled cucumber, with sauerkraut, with offensive ingredients.

Before speaking, we are using the third cooking option at home.

Number of servings:

• There are a lot of recipes, let’s tell you how not to pickle the pickles and taste the delicious herbs.
• pickled cucumber
• 2 Buryak
• 3 potato bulbs
• Sauerkraut
• For them, as well as for those who want to modernize the classic salad recipe, I suggest replacing the pickled cucumber with fresh one.
• 1 corned beef
• Pir'ya green tsibula

Sil, oliya

Vegetables are boiled.

I'm amazed that the stench hasn't been poisoned.

It turns out that the potato variety is very starchy, then make a water solution with acid, for example, ottovoy, and boil the bulbs in a new one.

You need to squeeze the cabbage and rinse a little.

If you like juice in salads, then you don’t have to add rose brine to it, but just pour it straight from the jars into the salad bowl. Shred the vegetables and combine them with peas, spices and olive oil. Oliya may be in the world.

If you don’t top it up, it will be a little dry.

If you like new tastes, then combine olive oil with

soy sauce

Number of servings:

• and I'll mix up the peppers.
• The taste will be completely different.
• Classic salad with green peas and salted cucumbers
• And this is the recipe for state gifts, how to cook without cabbage.
• The pickles are more crispy, usually like gherkins in the store.
• To add crispness, you can add a peeled apple.

The taste of the food will immediately become soft.

1 medium-sized beet

4 salted ogirki

4 boiled potatoes

A jar of green peas

3 boiled carrots

Zelena abo ripchasta cibulya

Vegetables are cooked until soft and tender.

Let us describe in detail the form in which the vegetables were cut: strips or cubes. The green peas are stirring in the salad bowl and hanging out. And we even remove the vitamin cocktail from the vegetables.

Number of servings:

• 1 boiled carrot
• 1 dvareniy beryak
• Boiled potatoes – 2 pcs.
• Green peas – 0.5 cans
• Sauerkraut
• Morska cabbage without otstu – 60 g.
• Soy sauce
• Sauerkraut – 300 g
• 1 cibulin

To ensure that the vegetables retain their color, sprinkle with a little bit of beetroot.

The prepared vegetable shanks are placed in a baking container with cream of seaweed.

The cabbage is carefully salted, then mixed with soy sauce and a little salt.

Now we collect all the grass together.

How do you choose recipes?

You can take any of them as a basis and become familiar with the products you love.

For example, vikoristavate seledtsi, fresh cabbage, olives and mushrooms.

Find out how many more salads you can prepare if you approach the cooking process with interest and imagination.

And I’m still in favor of those who bake the vegetables themselves in the oven. The stench is malty, rich and sweet for you and your children. Most of the time, the gentleman has his own special recipe for preparing vinaigrette.

This herb, regardless of the basic stock of products, is prepared in completely different ways: you may want to add additional components (salt, mushrooms, etc.) to the traditional recipe, or you may experiment with the dressing.

• Today's additionally classic vinaigrette with canned peas, such as
• sheep salad
• will sparkle with new bright farbs, and also with a wonderful, infused relish.
• Ingredients:
• beet – 2 pcs.
• small or 1 large;
• potatoes – 3-4 pcs.;

carrots – 1-2 pcs.;

salted ogirki – about 200 g;

1. canned green peas - 1 jar (or 100-150 g of sauerkraut);
   
2. Sonyashnikova oliya – 5-6 tbsp.
   
3. spoon;
   
4. Now we combine all the salad storage in a deep container. Having added the marinade in advance, we hang the peas and prepare the vegetable herb. Sometimes you can replace the peas or eat them with
   
5. sauerkraut - on the right I relish it! The best dressing for vinaigrette is the original oil.
   
6. For a more original version, you can add a touch of balsamic glaze or
   lemon juice