Something new! I am sure that many of you did not know that the vinaigrette can be prepared in such an unusual way. Most importantly, it's fast and delicious!
Ingredients:
Beet
Potato
Carrot
Onion
Sauerkraut
Vinegar 9%
Vegetable oil
Salt
Sugar
Spices
* green peas / beans - optional
So, there you need one medium beet, 1-2 potatoes, 1 carrots. We cut the vegetables either into cubes or into strips. We need two pans. On one we fry the beets, on the other - potatoes and carrots. If it is possible to fry in three pans (each ingredient separately), then it will be generally perfect.
An important point: fry over moderate heat. Stir constantly. We make sure that the vegetables do not burn, well, and most importantly, that they are fried, and not stewed, otherwise the stew will turn out. Vegetables should be soft, but not hard, otherwise they will fall apart. Fry for about 10 minutes.
While the vegetables are cooking, marinate the onions. Shred onions 1 pc, put in a bowl. Add 4 tablespoons of water, 3 tablespoons of vinegar 9% (can be replaced with apple cider), half a teaspoon of sugar, a pinch of salt. Stir and leave to marinate for 15 minutes.
Put the fried vegetables in a salad bowl, wait for them to cool down a little. Add 100g sauerkraut, pickled onions. Optionally, you can add green peas or beans - who loves what. Greens to taste. Mix and you're done!
There is no need to season the salad. Vegetables are all in oil, so the salad will not be dry.
I know that many people eat this salad right away while it is still warm. But I still let it cool, because the vinaigrette should be cold.
By the way: the most delicious fried vinaigrette is obtained from young vegetables; in the summer it is ideal to cook it. But at other times of the year such a vinaigrette is no worse. Try it!
I anticipate your questions and say right away: no, this is not a vegetable stew. This is a vinaigrette for which the ingredients were not cooked, but fried in a pan.
Yummy! Bon appetit, my dears!
Read also: Korean pumpkin: tastier than carrots and cooks in 15 minutes (share the recipe)
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