Salads

Mushroom Vinaigrette


Ingredients for Mushroom Vinaigrette

  1. Medium beets 2 pieces
  2. Large potato 2 pieces
  3. Large carrot 1 piece
  4. Green onion 1 bunch
  5. Sauerkraut 150 grams
  6. Marinated mushrooms 150 grams
  7. Refined vegetable oil 25 milliliters
  8. Salt to taste
  • Main ingredients: Potato, Carrot, Beetroot, Mushrooms
  • Serving 6 servings
  • World Cuisine

Inventory:

Cooker, tablespoon, medium bowl, large pot with a lid, fork, cutting board, kitchen knife, salad bowl or special serving dish, colander, kitchen brush

Cooking vinaigrette with mushrooms:

Step 1: prepare carrots, potatoes and beets.


Before boiling vegetables, we need to thoroughly rinse them under running water to wash away all the dirt and remaining soil. To do this, we use a kitchen brush and make it easier for ourselves, especially when the beetroot comes.
Now put the ingredients in a large saucepan, fill them with ordinary cold tap water so that it completely covers the vegetables, and put on medium heat. Attention: so that the liquid boils faster, cover the container with a lid. Immediately after that we detect 30-40 minutes and cook carrots, potatoes and beets. After the allotted time has passed, it is necessary to check the first two components with a fork. If the inventory easily enters vegetables, then you can get them out of the pot. If not, then you need to extend the time yet for 7-10 minutes. At the end we take out the carrots and potatoes and leave them aside to cool to a warm state.
Important: beets are generally cooked approximately 1.5-2 hours depending on its size. Therefore, we continue to cook this vegetable, from time to time piercing it with the tip of a knife or fork. As soon as the component becomes soft, turn off the burner, and transfer it from the container to the sink. Turn on ordinary running water and cool to room temperature.

This process will help us subsequently easily remove the skin.

Next, using a knife, peel the carrots and potatoes from the peel.

Grind all vegetables in turn into cubes and pour into a large bowl.

Step 2: prepare the green onions.


We wash the green onions well under running water, shake off excess liquid and put them on a cutting board. Using a knife, finely chop the component and immediately pour it into a bowl with chopped vegetables.

Step 3: prepare sauerkraut.


We discard sauerkraut in a colander and leave it aside for a while. This must be done so that excess liquid is present from the glass component.

Step 4: prepare the pickled mushrooms.


For the preparation of vinaigrette, you can use any pickled mushrooms. For example, champignons, chanterelles, butterfish, honey mushrooms and even oyster mushrooms. All of them are very tasty and will give the salad a special flavor. Usually such components are already shredded, but if necessary, put them on a cutting board and, using a knife, chop into pieces. Shredded mushrooms are moved to a common container.

Step 5: prepare a vinaigrette with mushrooms.


When all the juice has drained from sauerkraut, we probably squeeze it out with clean hands and put it in a bowl with chopped vegetables. Pour the vegetable oil here and sprinkle everything with a small amount of salt. Then, using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Vinaigrette with mushrooms is ready!

Step 6: serve the vinaigrette with mushrooms.


We transfer the finished vinaigrette from a bowl to a salad bowl or to a special plate and serve it to the dining table with pieces of bread. Although we have a vegetable salad, believe me, due to mushrooms, it is very satisfying. That is why they can be treated to friends and family as the main meal for lunch, dinner or breakfast.
Bon appetit to all!

Recipe Tips:

- if sauerkraut is chopped with long strips, then I recommend chopping it in advance so that the salad is convenient to eat;

- in order to give the dish aroma, you can fill it with unrefined salted oil, as in childhood, when the choice of such a component was small and almost all the food smelled like it, and the meatballs foamed when they were fried in a pan;

- so that the vinaigrette is multi-colored, rather than lilac, first of all, put the chopped beets in a bowl and season it with vegetable oil. We mix everything well with a tablespoon and only after that we begin to spread the remaining ingredients into the container.