The vinaigrette

Category: Culinary recipes
The vinaigrette

Ingredients

Beet 500 g
Carrot 150 g
Medium sized potatoes 3 pieces
Red beans (dry) 0.5 stack (sakan 250 ml)
Barrel cucumbers 250 g
Sauerkraut 250 g
Medium onion 2 pieces
Scented vegetable oil for refueling
Salt pepper taste
Mayonnaise 1 rounded tablespoon

Cooking method

  • Soak beans in the evening, boil. Beets bake(!) in the oven. Boil potatoes and carrots for a couple(!).
  • Cut everything into cubes. Do not peel the cucumbers, squeeze the cabbage thoroughly, cut the onion into very small cubes.
  • Add a spoonful of mayonnaise last and mix thoroughly. It is advisable to let the vinaigrette brew for a couple of hours.


DonnaRosa
Quote: Stеrn

15 years ago.
The vinaigrette
500 gr beets
150 gr carrots
3 medium potatoes
0.5 cups red beans (dry) 250 ml cup
250 gr barrel cucumbers
250 gr sauerkraut
2 medium onions
salt, pepper to taste
fragrant vegetable oil
1 rounded tablespoon mayonnaise
A real vinaigrette.
This is the recipe my mother used to cook a hundred years ago.
Only with fragrant sunflower oil and no mayonnaise.
Then this sauce was not yet.
What I remember was baked, but not boiled beets.
Nowadays, few people bake beets for salads.
Stern
DonnaRosa , my grandmother added mayonnaise-sama, with a fork
beat.

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