Pskovsky Hot Vinegret

Ingredients

• 3 potatoes
• 2 carrots
• 1 turnip
• 5 tbsp canned peas

Sauce

• 5 tbsp vegetable broth
• oil
• 1 tsp flour
• 1 onion
• 3 tbsp canned mushrooms
• celery and salt to taste

Directions

1. Wash vegetables, peel and cube.
2. Then stew every vegetable (except peas) separately in a small amount of water.
3. Combine and drain off vegetable broth.

Sauce

1. Oil the pan, heat a little, add flour, stirring constantly.
2. Then, very carefully, pour in the broth, so that there are no lumps.
3. Add in finely cubed onion, celery, mushrooms and salt to taste.
4. Cook on low heat for 15 minutes.