English 
Українська 
Русский 
Deutsch 
Recipe: Salad "Vinaigrette"
Winter has come! It's time to try our royal "Vinaigrette" in the Restaurant - Hotel complex "Kupava". This dish carries a lot of vitamin value and, what is very important, it is low-calorie.
To prepare the 1st portion of this amazing dish, we will need:
- boiled potatoes - 50 g,
- boiled carrots - 30 g,
- boiled beets - 80 g,
- sauerkraut - 50 g,
- salted cucumber - 40 g,
- boiled beans - 30 g,
- marinated butter mushrooms - 30 g,
- green onion - 5 g,
- sea salt - 5 g,
- sunflower fragrant oil - 10 gr.
Preparation:
- Boil vegetables (beets, potatoes, carrots) in separate containers with salted water until ready. We first wash all the vegetables well in running water, then put them in a saucepan with water that we add a little salt to.
- It takes about 20-25 minutes to cook potatoes from the moment the water boils, 30-35 minutes for carrots, and about 2-4 hours for beets. Then we remove the vegetables from the water and let them cool completely to room temperature.
- Meanwhile, prepare the beans. Beans must be soaked in cold water for several hours before cooking, so that the water completely covers them. Then drain the water, put it in a saucepan and pour a large amount of water, add salt. Cook for approximately 30 minutes to 2 hours (until done). Drain the water, cool the beans to room temperature as well.
- Peel all vegetables: carrots, beets, potatoes and cut into cubes of approximately 1x1 cm, as well as pickled cucumbers. Add boiled beans and sauerkraut, add a little salt to taste with sea salt, which is so necessary for the good functioning of the thyroid gland.
- Mix all the ingredients, add 1 tbsp. a spoonful of fragrant oil. We take a white, not deep plate, on which the color scheme of this amazingly useful dish will be depicted. Carefully spread the salad on a plate with a wooden spoon. Sprinkle chopped marinated mushrooms and green onions on top. The salad can also be decorated with greens and lettuce leaves.
