Vinaigrette

Boil beets (1-2 pcs) and carrots (2 pcs), cut into cubes.

Boil beets for 40–60 minutes after boiling, depending on the variety and size. Carrots — 20–30 minutes. Check with a knife or skewer: if it goes in easily — it’s ready.

Add finely chopped onion (1 pc), unsweetened sauerkraut (200 g), and boiled green peas (150 g).

Add fresh herbs (a bunch), salt to taste, and dress with olive oil (3 tbsp).