Ural-style vinaigrette
4 servings
30 minutes
The recipe is taken from the book "Ural cuisine.
Calories343.5kcal
Proteins4.7grams
Fats25.6grams
Carbohydrates25.4grams
Beetroot
1
pc
Potato
3
pc
Carrot
1
pc
Salted mushrooms
120
g
Onion
1
head
Spring onion
45
g
Chopped parsley
2
tbsp
Vegetable oil
100
ml
Salt
to taste
1
Beetroot, potatoes, and carrots should be thoroughly washed and boiled in their skins.
- Beetroot: 1 piece
- Potato: 3 pieces
- Carrot: 1 piece
2
Then cool and clean.
3
Peel the pickles from the skin and seeds.
- Pickled cucumbers: 3 pieces
4
Remove the salted mushrooms from the brine and rinse.
- Salted mushrooms: 120 g
5
Cut boiled vegetables and pickles into small cubes.
- Pickled cucumbers: 3 pieces
- Beetroot: 1 piece
- Potato: 3 pieces
- Carrot: 1 piece
6
Chop the mushrooms.
- Salted mushrooms: 120 g
7
Peel, wash, and slice the onion into thin strips.
- Onion: 1 head
8
Combine all products.
- Beetroot: 1 piece
- Potato: 3 pieces
- Carrot: 1 piece
- Pickled cucumbers: 3 pieces
9
Fill with vegetable oil and mix well.
- Vegetable oil: 100 ml
10
Sprinkle with parsley before serving.
- Chopped parsley: 2 tablespoons
