Vinaigrette with sauerkraut

Country kitchen

The origins of vinaigrette salad are unknown, but it arrived in Russia in the late 18th century and immediately gained popularity. Unlike the classic recipe, the dish was complemented with pickles and sauerkraut, and this is precisely how we imagine it.

To make this vinaigrette using this step-by-step recipe with photos, you'll need inexpensive seasonal vegetables. You can boil or roast them the day before, which saves prep time. When choosing sauerkraut, look for crunch. Soft cabbage will ruin the vinaigrette.

For a light, spicy twist, I recommend adding a little lemon zest to the salad, which you can then remove.

Ingredients:

peas – 120 grams;
sauerkraut – 150 grams;
beetroot – 1 piece;
carrots – 2 pieces;
potatoes – 2 pieces;
onion – 0.5 pieces;
pickled cucumber – 1 piece;
vegetable oil – 3 tablespoons;
lemon – 2 circles;
salt, pepper.

How to make vinaigrette with sauerkraut

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

Boil the potatoes, peel them, and cut them using a vegetable sieve.

Cut the boiled, peeled carrots in the same way.

Chop the onion.

Place the lemon, peas, and cabbage in a mixing bowl. Add the prepared ingredients, salt, and pepper to taste. Stir the mixture.

Dress the salad with vegetable oil.

Peel the boiled beets and cut into thin strips. Add oil and mix.

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

Place the vinaigrette on a serving plate. Garnish with herbs and serve.

The vinaigrette has a beautiful, appetizing appearance, with the light-colored ingredients retaining their color. The dish boasts the rich flavor of boiled vegetables, enhanced by the pickled cucumber and sauerkraut, with a subtle hint of lemon.

This dish is perfect as a cold appetizer for a festive table or just for dinner.

the vinaigrette with sauerkraut is ready

The vinaigrette keeps well in the refrigerator in an enamel or nylon container with a lid for up to a week.