The vinaigrette is a well-known and beloved salad by many. Each housewife tries to make it her signature dish, adding something unusual to the recipe. Today I propose to cook it with green peas.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Vinaigrette is a primordially Russian dish that consists of favorite and familiar ingredients. But still there is such a standard, without which no recipe can do - this is a classic one.
Unfortunately, the name of the author of this dish remained unknown. As well as when exactly he was born. It could be prepared for the first time not earlier than the second half of the 18th century - the time when potatoes were brought to Europe and people learned how to use them correctly. After all, initially it was considered a poisonous ornamental plant - due to the fact that after flowering, solanine remained in the green fruits. And the French agronomist Antoine-Auguste Parmentier taught people how to cook potatoes at the end of the 18th century, which saved France from scurvy and frequent hunger. And soon a nourishing vegetable appeared in Russia. Sauerkraut and beetroot salads were prepared in pre-Petrine times, but each type of vegetables was consumed separately. And then someone decided to mix everything together - and this is how this amazing salad appeared, where all the ingredients emphasize the taste of each other. The vinaigrette owes its name to the French who came to Russia - they christened it “sour” that translated from French means “vinigar”.
Here's a little history of this simple dish. Over the years, its recipe has changed, tk. the hostesses made their own changes, supplementing with all kinds of products like herring, apples, eggs, mushrooms and much more. But today I want to share a recipe for vinaigrette with canned green peas.
- Caloric content per 100 g - 131 kcal.
- Servings - 6
- Cooking time - 20 minutes for cutting food, 2 hours for cooking vegetables and additional time for cooling them
Ingredients:
- Potatoes - 2-3 pcs.
- Beets - 1 pc. (large)
- Carrots - 2 pcs.
- Canned cucumbers - 2 pcs.
- Sauerkraut - 150 g
- Canned green peas - 200 g
- Onions - 2 pcs.
- Green onions - bunch
- Table vinegar 9% - 1 tablespoon
- Refined vegetable oil - for refueling
- Salt - 1 tsp taste
- Sugar - 1 tsp
Making vinaigrette with green peas
1. Peel the onions, wash and chop a quarter into rings. Transfer it to a plate, add sugar, pour in vinegar and stir. Pour boiling water over it, stir again and leave to marinate for half an hour.
Note: boiling water from onions will remove all the bitterness, and sugar will neutralize the acid.
2. I recommend boiling beetroot, potatoes and carrots in advance until soft, and then cool. Since these processes are not fast, I advise you to do this, for example, in the evening. The vegetables will cool well overnight and will be ready for further use.
So, peel the finished beets and cut them into small cubes, about 8 mm in size. Strongly large chunks will look ugly in a salad.
3. Peel and chop the carrots as well as the beets.
4. With the potatoes, do exactly the same as with the previous products - peel and cut.
5. Wipe pickled cucumbers from the brine in which they were, cut into proportions and add to a bowl to all products.
6. Put the sauerkraut, squeeze out all the liquid with your hands and add the canned peas. First put it in a sieve to drain the brine, and then add it to a bowl.
7. Remove the pickled onions from the marinade and squeeze out excess moisture. Wash and chop green onions.
8. Season salad with refined vegetable oil and mix well.
nine. Chill the vinaigrette in the refrigerator for half an hour and you can serve it with your meal. The dish is suitable as a self-fired dish, or as an addition to a piece of meat or fish steak.
See also a video recipe on how to make a vinaigrette with peas.
