Vinaigrette "Russian" in the updated version

[1.]

Vinaigrette "Russian" in the updated version

Category: Vegetable and fruit dishes

Ingredients
Beet	1-2 pcs.
Carrot	3-4 pcs.
Potatoes	3-4 pcs.
Bulb onions	1 PC.
Salted cucumbers	2-3 pcs.
Sauerkraut (optional)	taste
Unrefined sunflower oil	taste
Camelina oil	~ 30% of the volume of sunflower
Herbs (I use a mixture	taste
Salt	taste
Vinegar 3-6%	~ 1h l.
Sugar (for pickling onions)	taste
Mustard	taste
Green peas (fresh or frozen)	taste

Cooking method

• As you know, the word "vinaigrette" refers to a dressing (sauce) consisting of oil, mustard and vinegar; in fact, the word itself comes from French "vinaigre", which means" vinegar. "But in Russia, since the times of the USSR, this word has been called a vegetable salad, which is seasoned with this dressing.
• I bring to your attention my, slightly improved (as it seems to me!) Version of this salad.
• 1.Carrots, potatoes and beets are cooked as usual: boiled in a "uniform" until tender; then cool, clean. Cook green peas separately in a little water until tender; drain the water and cool.
• 2.Once the vegetables are loaded into the pot and boiled, onions should be made. In my version, the onions are not blanched, but pickled. In a jar with a good, sealed lid, I put one piece of allspice, hot pepper and a clove, I put chopped onion, add salt, sugar, pour boiling water and add vinegar, close the lid tightly. After 30-40 minutes, the onions will be ready and should be refrigerated.
• 3.The next item on the program is making a gas station. To do this, I mix unrefined sunflower oil with camelina, add herbs, a little salt, a little pepper and mustard (the last two ingredients are optional). Camelina oil gives its unusual note, which, like herbs, very well "fits" into the overall taste. Herbs can be taken fresh, or you can use a ready-made mixture; I use "Caucasian herbs" (cilantro, parsley, celery, basil, garden savory), it turns out very tasty, but you can do something else. If a ready-made mixture is used, then it is better to make a dressing in advance so that the herbs are infused.
• 4.Then I cut carrots, potatoes, beets, pickles as usual, then I mix everything except beets, add onions and green peas.
• 5.Then I season the vegetables with the resulting sauce, then add the beets (if added before dressing, the beets will color everything) and let them stand for a while. If the vinegar contained in the onion is not enough, then you can add a little.
• P.S .: You can also (if desired) add a little sauerkraut to the salad, preferably not sour (I use cabbage fermented with apple juice), or put this cabbage instead of pickled cucumbers.
• P.S.P.S .: When I did it last time, instead of pickles I put cucumbers of "quick pickling" (as I call them). It turned out very well! If necessary, the recipe is here.
• Bon Appetit!

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It is the vinaigrette in which the potatoes are not colored with beets that I like.
My wife and I make a similar vinaigrette - with a margin, just don't put onions and pickles - this is the base, then we can add squid, another time, grated smoked sausage, cheese, and at the end of the week add mayonnaise.
Something like this.

How I love vinaigrette