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Photo: from open sources
Usually the vinaigrette is made with pickled cucumbers, but sauerkraut will also work.
Vinaigrette Salad is a traditional winter dish made from root vegetables. Usually it is given piquancy with the help of pickled or pickled cucumbers. But cucumbers are not always available, so you can replace them with sauerkraut.
It will turn out no less tasty. The remaining vinaigrette ingredients do not change. Focus will tell you how to prepare it.
Vinaigrette with sauerkraut
Ingredients:
- beets – 2 pcs.;
- carrots – 2 pcs.;
- medium potatoes – 3 pcs.;
- large onion – 1 pc.;
- sauerkraut – 200 g;
- canned green peas – 100 g (optional);
- vegetable oil – 3 tbsp. l.;
- apple cider vinegar – 1 tbsp. l.;
- sugar – 1 tsp;
- salt.
Preparation:
- Beets, carrots and potatoes for the vinaigrette should be washed and boiled separately in their skins until tender.
- You can also bake vegetables in the oven, wrapping them in foil. This will take about an hour (depending on the size of the vegetables) in an oven preheated to 200 degrees. Then the taste of vegetables will be more intense.
- In any case, let the vegetables cool. Peel and cut into cubes. Peel the onion and cut it into very small cubes.
- Squeeze and chop the sauerkraut for the vinaigrette because it is usually too long. In a large bowl, combine beets, potatoes, onions, cabbage and peas. Stir.
- Now prepare the dressing: mix vegetable oil, apple cider vinegar and sugar. Lightly whisk and season the salad. Add salt to taste.
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