As they say, we've all had our fill of vinaigrette. What can we say if even the most exquisite Olivier salad won't surprise anyone.
But the point is that in today's times, something new can only be created by changing something old.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to turn a hackneyed vinaigrette into a masterpiece.
You will need:
- beetroot - 300 g;
- carrots - 150 g;
- potatoes - 150 g;
- peas (canned) - 100 g;
- pickles to taste;
- onion - 1 pc.;
- vegetable oil, herbs and spices to taste.
How to cook
1. Put the potatoes and carrots to boil; it is recommended to boil the beets separately.
2. When ready, peel the vegetables, cut into cubes, and place separately from the beets.
3. Dice the cucumbers and onion, chop the greens, drain the water from the canned peas.
We pour vegetable oil over the beets so that they don’t stain the other vegetables and the salad is ready.
4. To add variety to the salad, you need to add a sweet and sour apple or berries (cranberries, lingonberries) to your taste.
But the salad will sound even more original if you add pomegranate seeds to it. Enjoy your meal!
Earlier we told you whether it is possible to cook borscht with Chinese cabbage .
Expert: Julia Arkhipova
