Vinaigrette with green peas and pickles
4 servings
90 minutes
Vinaigrette with green peas and pickled cucumbers is a classic Russian dish loved for its freshness and rich flavor. Its history dates back to the 19th century when Russian cuisine was enriched with vegetable salads. In this version, the sweetness of beets harmonizes with the tenderness of green peas and the slight sourness of pickled cucumbers and cabbage. Lemon juice adds a light freshness, while vegetable oil brings all the ingredients together into a unified flavor composition. This salad is perfect as a standalone dish or a side to meat. Served chilled, it is especially refreshing. Vinaigrette is not just food but part of Russian gastronomic culture that combines traditions and modern taste preferences.
1
Wash the beetroot, boil in the skin for 30-40 minutes. Cool, peel and cut into small cubes.
- Beet: 300 g
2
Wash the potatoes and carrots, boil them in their skins. Cool, peel, and cut into small cubes.
- Carrot: 150 g
- Potato: 150 g
3
Boil water. Add peas to boiling water, bring to a boil again and cook for 2-3 minutes. Drain the water.
- Frozen green peas: 150 g
4
Peel and finely chop the onion.
- Salad onions: 100 g
5
Mix beetroot, carrot, potato, peas, and onion. Squeeze lemon juice. Add salt and vegetable oil to the vinaigrette with peas. Stir.
- Beet: 300 g
- Carrot: 150 g
- Potato: 150 g
- Frozen green peas: 150 g
- Salad onions: 100 g
- Lemon juice: 5 tablespoon
- Salt: 0.3 teaspoon
- Vegetable oil: 5 tablespoon
6
If available, add chopped pickles and cabbage.
- Pickles: 3 pieces
- Sauerkraut: 150 g
7
Keep the vinaigrette with peas in the refrigerator for 2-3 hours. Serve cold.