Meat vinaigrette salad
Meat vinaigrette can be prepared from any beef, best of all from tenderloin. You can decorate the vinaigrette with meat with slices of soaked apples and lingonberries. The combination of meat with vegetables and soaked berries and fruits will take us to a Russian feast.
Ingredients
Servings 6–10- potatoes - 250 g
- 200 g beets
- 300 g boiled meat
- 150 g pickles
- apple cider vinegar - 50 g
- 200 g sauerkraut
- 5 g sugar
- 100 g of green onions
- 200 g onion
- vegetable oil - 3 tbsp. l.
- 200 g pickled apples
- 50 g green
- 100 g of carrots
- 100 g soaked lingonberries
Cooking
Step 1
Pour beets with cold water, add a little vinegar and cook until tender; cut into small cubes.
Step 2
Boil carrots and cut like beets. Finely chop the onion.
Step 3
Boil potatoes in their skins, peel, cut into slices.
Step 4
Peel cucumbers, cut into slices. Sort and shred the cabbage. Fill the beets with 1 tbsp. l. oils.
Step 5
Cool the meat and cut into small cubes.
Step 6
Put sugar, salt and pepper to taste in vinegar, pour in the remaining oil and mix.
Step 7
Mix the prepared ingredients and pour over the dressing. Garnish the finished vinaigrette with pickled apples, lingonberries and green onions.