Vinaigrette Recipe
A wonderful recipe! With beans, pickled onions and mustard, cooked for the first time and not disappointing, it turns out very, very tasty. I know that there are many vinaigrette options on the website, but I have not found such a cooking method. I really like this method, maybe someone will like it too.
Servings Prep Time
5 10minutes
Cook Time
Servings Prep Time
5 10minutes
Cook Time
  1. Cut the onion into half rings.
  2. To prepare the marinade: pour vinegar, water into a saucepan, add salt, sugar, bay leaf, pepper, mustard seeds and cloves. Boil and turn off. Immediately lay out the onion so that it is well flattened, and remove to marinate for at least 1 hour.
  3. Cut the potatoes into small cubes.
  4. Cut the carrots into small cubes.
  5. Pour 2 tablespoons of oil into a deep frying pan (preferably with a thick bottom), add diced beets, mix well (so that each piece of beetroot is covered with oil).
  6. Put it on top of the carrots (do not MIX!!!)
  7. Carrots are sliced potatoes.
  8. Pour 3 (!!!) tablespoons of water, cover, put on full heat, bring to a boil (as there will be water droplets on the lid (see photo)) STRICTLY boil for 3 minutes, turn off the heat, remove the pan to the side, do not open the lid! Cool completely.
  9. While the contents of our frying pan are cooling, we put the separated sauerkraut, pickled onions (strain the marinade with a colander), canned beans, diced cucumber into a cup.
  10. Add the contents of the pan so that there is a liquid of oil and water at the bottom of the pan, pour it into a bowl, add the products for refueling. Mix well, let stand for a few minutes (so that the salt and sugar are completely dissolved). Pour the filling into the vinaigrette, mix well and refrigerate for a few hours.
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