The vinaigrette

The vinaigrette
Total time: 180 min
Portions: 6-8
Ingredients:
- Potatoes - 3-4 pcs.
- Carrots - 1-2 pcs.
- Beet - 1 pc
- Cabbage, sour - 100-150 g
- Salted or pickled cucumber - 1-2 pcs
- Onion - 1 pc
- Vegetable oil
- Salt
- Freshly ground pepper
Instructions:
1. Potatoes, beets, carrots are well washed.
2. Stir the vegetables in a saucepan, add water, bring to a boil and boil until cooked.

Council: Optionally, the vegetables can be wrapped in foil and bake in the oven, at a temperature of 180 ° C until cooked. In the foil you need to wrap each vegetable separately. Also vegetables can be boiled in a double boiler.

3. Beets, potatoes and carrots cool and peel.
4. Cut the vegetables into small cubes.
5. Cut the cucumbers into cubes.
6. Quench the cabbage from the brine.
7. Onions peeled and finely chopped.
8. Beetroot put in a bowl, add a little vegetable oil and mix - then the beets will not color the rest of the vegetables.
9. Add to the beet sliced potatoes, carrots, cucumbers, cabbage, onions, salt, pepper, season with oil and mix.

Council: In the vinaigrette you can add green peas, boiled beans, canned mushrooms.

10. Before serving, cool the salad in the fridge.