Ingredients
1-2 heads (250 g) beetroot
3 (200 g) potatoes
Chapter 1 (100 g) celery
1 tsp (5 g) sugar
2-3 (120 g) pickles
1/4 cup (50 ml) vegetable oil
2 tbsp (20 ml) vinegar
pepper
salt
parsley
Method
Beets, potatoes and celery are cooked separately, then cut into cubes and mix. Add chopped pickles, sugar, vegetable oil and vinegar. The mixture is seasoned with pepper and salt to taste, pour into eminently suitable bowl and sprinkle with chopped parsley.
Containers:
Difficulty
Average
Tested
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