Vinaigrette - like other famous and popular dishes - has many cooking options. But still, if we are talking about a classic recipe, it is a salad with beetroot, potatoes, carrots, sauerkraut, pickled cucumber and onions, without peas and beans. Although, I am sure, many will argue with such an assertion, because each housewife considers his vinaigrette to be traditional. I suggest not to argue, but simply to try this salad in the version I mentioned above. Believe it is very tasty! See the classic recipe with step by step photos.
Ingredients for 2-3 servings:
- 1 small beets;
- 1 small carrot;
- 2 medium sized potatoes;
- 1 small pickled cucumber;
- 0.5 bulb bulbs;
- 2-3 tablespoons of sauerkraut;
- 2 tablespoons of unrefined vegetable oil;
- salt, black pepper to taste.
How to cook a classic vinaigrette with sauerkraut
Beets, carrots and potatoes are washed and boiled until tender. Cooling down. Peel vegetables. Cut into small cubes carrots and potatoes.
Salted cucumbers cut into small cubes. Cut sauerkraut into short, about 1 cm, slices. If sauerkraut is too salty, pre-wash it with cold running water. Onions peel and wash. Chop the onion in small pieces. For vinaigrette, for your taste, you can use red onions, sweeter.
Cut into small cubes and beets. Beets shift in a small bowl and pour the vegetable oil (the whole portion - 2 tablespoons). Thoroughly mix the beets so that all its pieces are covered with vegetable oil. Thanks to this, after mixing the salad, the beets will not stain other vegetables - the vinaigrette will have an attractive appearance.
In a bowl lay out all the prepared vegetables: potatoes, carrots, beets, onions, cucumbers and cabbage.
Stir well. Add black ground pepper and, if necessary, salt to taste.
Once again, mix and serve to the table, decorated with greens.
Enjoy your meal!