Vinaigrette with Sauerkraut and Pickles

Name: Vinaigrette with Sauerkraut and Pickles
Total time: 80 min
Yield: 5
Ingredients: carrots - 1-2 pieces;; red beets - 1-2 pcs;; potatoes - 3-4 pcs;; dry beans - about 1 cup;; onions - 1-2 pcs;; vegetable oil - 100-130 g;; salted cucumbers - 3 or 4 pcs;; sauerkraut - 300-400 g;; green onion - optional;; salt, black pepper - optional.

Vinaigrette with sauerkraut and pickles is a beloved vegetable dish, perfect for Lent. This salad is prepared in almost every family, and of course, everyone has their own signature recipe. Some add salted mushrooms to the main ingredients, while others prefer canned green peas. Some like to season the salad with a vinaigrette dressing, while others enjoy simple rustic sunflower oil.

We present a classic recipe for vinaigrette with sauerkraut and pickles. All the vegetables are rich in vitamins, making this salad not only delicious but also very healthy, especially in the autumn and winter months. Just look at how vibrant it turns out!

Cooking time: 80 minutes.

Servings: 5.

Calories: 55.

Ingredients

carrots - 1-2 pieces;
red beets - 1-2 pcs;
potatoes - 3-4 pcs;
dry beans - about 1 cup;
onions - 1-2 pcs;
vegetable oil - 100-130 g;
salted cucumbers - 3 or 4 pcs;
sauerkraut - 300-400 g;
green onion - optional;
salt, black pepper - optional.

The number of products can be changed according to your taste.

Cooking

1. Prepare the necessary ingredients for making vinaigrette with sauerkraut and pickles. Wash the vegetables and boil them until cooked. Alternatively, bake them in the oven—this method makes the vegetables much tastier and helps retain more beneficial vitamins.

2. Cut the vegetables into medium-sized cubes. Chop the onion into the same size pieces.

Cut vegetables into medium cubes - photo step 2

3. Soak the beans in cold water for three to four hours, then boil them until tender. This will take about an hour. You will also need sauerkraut and either salted or pickled cucumbers for the salad.

Soak the beans for three to four hours in cold water - photo step 3

4. Dice the cucumbers just like the other vegetables. You can leave the sauerkraut in long strands or chop it slightly.

Cucumbers cut into cubes - photo step 4

5. Place all the prepared vegetables, spices, and seasonings into a large bowl.

cooking vinaigrette - photo step 5

6. Add salt and pepper to taste. For dressing, use sunflower oil. If the salad lacks acidity, you can add a little lime or lemon juice.

seasonings - photo step 6

7. Mix everything thoroughly. Let the salad sit in the refrigerator for two to three hours.

Vinaigrette with sauerkraut and salted cucumbers

8. The vinaigrette with sauerkraut and pickles is ready. Serve it in a large salad bowl or as individual portions. You can garnish it with green onions, sesame seeds, or fresh parsley.