Vinegret

Vinegret

Ingredients

Beet
2 pieces
Carrot
1 piece
Potatoes
5-6 pieces
Pickled cucumber
2 pieces
Sauerkraut
100 grams
Iodised salt
to taste
Mustard (condiment)
1 teaspoon
Parsley
0.5 bunch
Black pepper
to taste
Vegetable oil
3 tablespoons
Scallion
1 bunch
Sweet peas
400 grams

Directions

  1. Boil separately potatoes, beetroot and carrots.
  2. Leave vegetables to cool and then peel them and cut into small cubes. Put everything into a big salad bowl. Remove juice from green peas and add them to the vegetable mix.
  3. Add finely chopped cucumbers and amrinated cabbage. Chop herbs and mix with vegetables. Pepper, salt, mustard and butter - to taste. Toss it all together.
  4. Leave it in a cool place for an hour before serving. Toss it again.
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