Vinaigrette with Green Peas and Pickles

Ingredients

• Canned Mushroom Soup 10 oz
• Safflower Oil 5 fl oz
• Onion 1 head
• Beetroot 20 oz
• Potato 10 oz
• Carrot 5 oz
• Pickles to taste
• Salt to taste
• Bay leaf 2 pieces

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Thoroughly wash the beetroot, carrot, and potato under running water, place them in a pot, cover with water, add salt and bay leaves, and put on the heat. Cook until done.

Step 3

After about 20–30 minutes, remove the cooked potato from the pot, and after another 10–20 minutes, remove the cooked carrot. Let the vegetables cool slightly and peel them.

Step 4

Dice the potato and carrot into small cubes and place them in a bowl. Peel the onion, wash it well under running water, dry it slightly, dice it finely, and add it to the diced carrot and potato.

Step 5

Pour 75 ml of sunflower oil into a container.

Step 6

Cool the cooked beetroot, peel it, dice it finely, and add it to the container with the oil. Mix the beetroot with the sunflower oil and let it sit for about 10–15 minutes.

Step 7

Place 250 grams of canned green peas in a colander to drain excess liquid.

Step 8

Dice the pickles into small cubes.

Step 9

Add the diced pickles to the container with the diced beetroot and mix.

Step 10

Add the canned peas to the container with the beetroot and pickles.

Step 11

Add the prepared potato, onion, and carrot to the beetroot, pickles, and peas.

Step 12

Mix all the ingredients well and season with salt to taste if necessary.