From the exotic to the simple. Back to simple Russian food. The most common, familiar and Ferial dish is the vinaigrette. Dish that can cook all. Every housewife — the secret how to do it a little different, more delicious. Some add fried onions, someone sauerkraut, some beans, some refreshing taste of Apple. We also decided to make a small deviation from the canonical recipe... came up with the idea to use a vinaigrette marinated mushrooms.
Vinaigrette with marinated mushrooms
- 1 baked or boiled beets
- 3 pickle
- 1 carrot
- 3 potatoes
- 100 g pickled mushrooms
- 100 g of green peas (frozen)
- 1/2 red onion
- 1 tsp lemon juice
- for the filling, salt, olive oil, wine or balsamic vinegar
Beets pre-boil or bake, cool. Carrots and potatoes also boil and cool. Green peas ( we take frozen, it is tastier and color, it is brighter) boil in salted water until tender and rinse in ice water. Half a red onion, slice finely, sprinkle with lemon juice and leave to marinate for 5-10 minutes.
Prepare the dressing by mixing the vinegar and oil to taste. Salt. We also add a few drops of balsamic vinegar for flavoring.
Chop the vegetables in small cubes. Mushrooms also finely chopped, leaving a few pieces for decoration. Replace the vegetables, mushrooms, green peas and pickled onions in a bowl, mix, season. If necessary, it needs more salt. Put on plate and garnish with remaining mushrooms and herbs. published
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Source: zveruska.livejournal.com/100902.html