Russia

Vinegret

Name: Vinegret
Total time: 50 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 3 medium beetroot (beet); 2 medium potato; 2 carrot; 3 to 4 pickled gherkins diced dill pickles (gherkins); 3/4 cup boiled green peas; 1 small finely diced onion; 3 tbsp sunflower oil cooking oil (vegetable oil); a small handful chopped dill leaves; 3/4 tsp salt; a pinch black pepper

Beetroot turns everything pink, pickles bring the crunch, and the Soviet winter table is set.

50 minTime

4 gProtein each

mildSpice

From vinaigrette to vinegret2 chapters · 1 min read

Make it your way

Grandma's wayBeetroot, potato, carrot, pickles, peas and sunflower oil.

The original

170kcalsame

4 gproteinsame

5 gfibresame

50minutessame

Vinegret.

Per serving, worked out from the ingredient table.

Ingredients

Beetroot (beet)3 medium

Potato2 medium

Carrot2

Dill pickles (gherkins)3 to 4 pickled gherkins, diced

Green peas¾ cup, boiled

Onion1 small, finely diced

Cooking oil (vegetable oil)3 tbsp sunflower oil

Dill leavesa small handful, chopped

Salt¾ tsp

Black peppera pinch

Method

4 steps

1Pressure cook beetroot, potato and carrot in their skins, 3 whistles. Let pressure release naturally.
2Cool, peel and dice everything into small even cubes.
3Toss the beetroot with half the oil first, then mix with everything else.
4Season, add dill and chill at least 1 hour.

Serve it like this

Serve chilled in a glass bowl so the ruby colour shows, dill on top, with dark bread on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vinegret

Make it your way

Ingredients

Method

Make it a meal