Description
Dear cooks, please sneakers me not to throw. I know there is a lot of options of salad, but this method of cooking I have not found. I like this method very much, maybe someone will like it, too. If interested, please visit.
Ingredients
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Vinegar
100 ml
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Water
100 ml
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Sugar
0.5 Tbsp
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Salt
0.5 tsp
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Carnation
2 piece
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Allspice
5 piece
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Bay leaf
1 piece
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Mustard seeds
0.5 tsp
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Onion
2 piece
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Beets
1 piece
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Carrots
1 piece
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Potatoes
2 piece
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Pickled cucumber
1 piece
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Sauerkraut
150 g
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Beans
1 can
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Vegetable oil
2 Tbsp
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Mustard
1 tsp
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Salt
0.5 tsp
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Sugar
0.5 tsp
Cooking
Onions cut into half rings.
Boil the marinade: in a saucepan pour the vinegar, water, salt, sugar, Bay leaf, peppercorn, mustard seeds, and cloves. Bring to a boil and turn off. Immediately pour the onions well to flatten and to remove to marinate at least 1 hour.
Potatoes cut into small cubes.
Carrots cut into small cubes.
In a deep pan (PREFERABLY with a thick bottom), pour 2 tbsp oil, add chopped cubes of beetroot, mix well (so each piece of beet was covered with oil).
Spread on top of the carrots (do NOT STIR!!!)
Carrots - sliced potatoes.
Pour 3 (!!!) tbsp water, cover, put on full heat, bring to a boil (as the cover will be water droplets (see photo)) STRICTLY Boil 3 minutes, disconnect the Fire, remove the pan aside, cover not open! Let cool completely.
While our cools the contents of the pan, spread the Cup separated sauerkraut, pickled onions (marinade, drain using the colander), canned beans, chopped dice the cucumber.
Add contents of the pan at the bottom of the pan is the liquid of oil and water, pour it in a bowl, add products to refuel. Mix well, allow to stand for a few minutes (the salt and sugar fully dissolve). Pour dressing into salad, mix well and refrigerate for a few hours.
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