Vinaigrette with sauerkraut

Servings: 5 Cooking time: 150 minutes

Photos recipe

Classic and many favorite salad vegetables -this vinaigrette. But, as with most recipes, vinaigrette each hostess prepares according to their own preferences, and to determine how it was originally, budding young housewife is very difficult.

We have tried to stick to our saladclassical cooking recipes, according to which part of the vinaigrette necessarily include sauerkraut, pickles, beets, carrots and potatoes.

Ingredients for "Vinaigrette with sauerkraut":

  • Beetroot - 1-2 pieces.
  • Potatoes - 3-4 pcs.
  • Sauerkraut - 200 g
  • Pickles - 150 grams
  • Carrots - 1-2 pieces.
  • Onions - 1 head
  • Vinegar 9% - 1 tsp
  • Vegetable oil
  • Salt pepper
  • Recipe "Vinaigrette with sauerkraut":

    Preparation of salad with sauerkraut:

    To prepare the vinaigrette on the classicprescription for him vegetables are boiled in their skins. Potatoes can be cooked with carrots, but better to cook the beets separately, especially since it is cooked longer and in a special way.

    Beets with cold water, water is brought to boil, after which it was decanted and beets again with cold water. Again bring to a boil, pour and once again poured cold water:

    Fill the beets with cold water

    And now, when the water boils, on average,fire, cook the beets for 30 minutes. After that, turn off the fire, and so in this pot of water, where it is boiled beets and let cool down. While beets cools down, it will have time to get to full readiness.

    This process is long, so the beetscook better in advance. Or, alternatively, you can buy already cooked beets. It will cost a bit more expensive than the raw beets, but it will save on gas. When all the vegetables are cooked (carrots, beets and potatoes) Let cool for them, clean and cut into cubes:

    Clean up and cut vegetables for salad

    There also cut pickles:

    Cut pickles

    Add the sauerkraut:

    Add the sauerkraut

    And we mix thoroughly. Seasoned with vinegar, salt and pepper and dressed with all the oil. When serving sprinkle with finely chopped green onions.

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