Ural-style vinaigrette

Beetroot, potatoes, and carrots should be thoroughly washed and boiled in their skins.

Then cool and clean.

Peel the pickles from the skin and seeds.

Remove the salted mushrooms from the brine and rinse.

Cut boiled vegetables and pickles into small cubes.

Chop the mushrooms.

Peel, wash, and slice the onion into thin strips.

Combine all products.

Fill with vegetable oil and mix well.

Sprinkle with parsley before serving.