Ingredients:
Potatoes – 5 pcs.
Carrots – 1-2 pcs.
Beets – 2 pcs.
Canned green peas – 400 g
Sauerkraut – 200 g
Pickles – 200 g
Parsley and dill greens
Salt
Sunflower oil
- Wash potatoes, carrots and beets. Do not peel and boil in a pot until tender (you can check readiness by piercing the vegetables with a fork)
Cool cooked vegetables, peel them and cut into small cubes along with the pickles. Put the sliced vegetables and cucumbers in a large mixing bowl.
- Add the green peas, chopped herbs, sauerkraut, oil, salt to the vegetables and mix well.
- Vinaigrette is ready! When serving, you can decorate the portion with parsley leaves.
