Classic vinaigrette - a great recipe for any table

Everyone knows that vinaigrette is made from potatoes, beets, carrots, pickles and sauerkraut. This salad is seasoned with delicious lean oil: if desired, you can take market, odorous or store, who like and used to. But there are a lot of variations of cooking vinaigrette. Modern cooking has added canned peas, salted herring, meat, beans, seaweed and even squid to the vinaigrette.

Today we will consider the classic version of the vinaigrette with sauerkraut, which is so loved by the mistresses, or maybe someone accidentally forgotten. Recall all the ingredients and cooking steps in this recipe with step by step photos. If you have boiled all the root crops in advance, then cutting the salad will be a matter of several minutes.

A delicious and nutritious salad will delight the whole family, your dinner will become more varied and no less useful. All products are natural and have a rich taste, especially pickles and sauerkraut. The combination of boiled and salted vegetables is the best that can be imagined in Russian cuisine.

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Ingredients:

How to cook vinaigrette with sauerkraut

Peel the cooked potatoes from the peel and cut the root crop into medium cubes. It is best to cool the vegetables after cooking, and then cook the salad.

Peel and cut the boiled carrots in the same cubes.

With pickles, cut the tails, then cut in the same way: in cubes.

Cool the cooked beets until ready, then peel them: cut the root crop into medium-sized cubes as well.

Chop onions in small cubes, it will give the dish an additional taste and pungency.

Add sauerkraut to the vinaigrette and mix with all vegetables, including onions. Add oil and mix again. Salt the vinaigrette to taste.

Salad can be served immediately. Good appetite!