Vinaigrette with sauerkraut

5.02.2019 Country kitchen

The origin of salad vinaigrette is unknown, but it came to Russia in the late 18th century and immediately gained popularity. Unlike the classic recipe, the dish was supplemented with pickles and sauerkraut and it is in this form that we imagine it.

To prepare a vinaigrette according to this step-by-step recipe with a photo, you will need an inexpensive set of seasonal vegetables. You can boil or bake them the day before - this saves preparation time. When choosing sauerkraut, pay attention to the crispy properties of the product. Soft cabbage will ruin the vinaigrette.

For a light piquant note, I recommend adding a little lemon with a crust to the salad, which can then be removed.

Ingredients:

peas - 120 grams;
sauerkraut - 150 grams;
beets - 1 piece;
carrots - 2 pieces;
potatoes - 2 pieces;
onions - 0.5 pieces;
pickled cucumber - 1 piece;
vegetable oil - 3 tablespoons;
lemon - 2 cups;
salt pepper.

How to cook vinaigrette with sauerkraut

Cut the cucumber into cubes with a side size of 7 mm.

Boil potatoes, peel. Cut using a grid to cut vegetables.

Cut boiled, peeled carrots in the same way.

Chop the onion.

Put lemon, peas and cabbage in the mixing bowl. Add prepared ingredients, salt and pepper to taste. Stir mass.

Season the salad with vegetable oil.

Peel the boiled beets and cut into a net. Add oil and mix.

Put the prepared beets in the salad. Chill vinaigrette for 1 hour in the refrigerator.

Put vinaigrette on a serving plate. Garnish with herbs and serve.

The vinaigrette has a beautiful appetizing appearance, the light components have retained their color. The dish has a rich taste of boiled vegetables, emphasized by pickles and sauerkraut, with a light aroma of lemon.

The dish is suitable as a cold snack on the festive table or just for dinner.