Classic Vinaigrette - a great recipe for any table

Everyone knows that vinaigrette is made from potatoes, beets, carrots, pickles, and sauerkraut. This salad is dressed with a delicious vegetable oil: you can use market-bought, aromatic, or store-bought, depending on your preference and preference. But there are many variations of vinaigrette preparation. Modern cuisine has added canned peas, salted herring, meat, beans, seaweed, and even squid to the vinaigrette.

Today we'll explore a classic vinaigrette with sauerkraut, a favorite among home cooks, or perhaps inadvertently forgotten by others. We'll review all the ingredients and preparation steps in this recipe with step-by-step photos. If you boil all the root vegetables in advance, chopping the salad will take just a few minutes.

This delicious and nutritious salad will delight the whole family, making your dinner more varied and equally healthy. All ingredients are natural and rich in flavor, especially the pickles and sauerkraut. The combination of boiled and pickled vegetables is the best thing imaginable in Russian cuisine.

Ingredients:

How to make vinaigrette with sauerkraut

Peel the boiled potatoes and cut them into medium cubes. It's best to let them cool thoroughly after cooking before preparing the salad.

Peel the boiled carrots and cut them into equal cubes.

Cut off the ends of the pickled cucumbers, then cut them into cubes in the same way.

Boil the beets until done, cool them, then peel them: cut the root vegetable into medium-sized cubes.

Chop the onion into small cubes; it will add additional flavor and spiciness to the dish.

Add the sauerkraut to the vinaigrette and mix with all the vegetables, including the onion. Drizzle with oil and mix again. Season the vinaigrette with salt to taste.

Serve the salad immediately. Enjoy!