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Classic vinaigrette with sauerkraut

Classic Vinaigrette Salad with Sauerkraut

This popular salad is not only delicious but also very good for you! Cooks usually make vinaigrette in winter. During the cold season, the salad supplies the body with the vitamins and trace elements it needs. The ingredients it calls for are affordable and inexpensive. It's not hard to make at all, and it turns out tasty and filling.

Maria

Recipe author

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Composition / ingredients

Servings:

Sauerkraut

150

Potatoes

Pickles

Carrot (large)

Beet

Onion (small)

Sunflower oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 33 % 5 g

Carbohydrates 60 % 9 g

83 kcal

GI: 78 / 0 / 22

Cooking method

Step 1:

Gather all the ingredients. You'll need a medium, deep-maroon beet, three potatoes, one large carrot or two smaller ones, crunchy, tasty, moderately salty pickles, homemade sauerkraut, and vegetable oil. Scrub the vegetables clean with a brush. Boil the potatoes, carrot, and beet (the instructions are at the end of the recipe). Once the vegetables have cooled, peel them.
Step 2:

Cut the carrot into small cubes.
Step 3:

Cut the peeled potatoes the same way.
Step 4:

Cut the beet into cubes too.
Step 5:

In the same way, cut the salted or pickled cucumbers into equal cubes. Try to cut the ingredients so all the cubes are the same size — the dish will look neater and prettier. A vegetable dicer is handy for this.
Step 6:

Put the beet in the salad bowl first. Pour in the refined vegetable oil (1 tbsp) and stir. This coats the surface of each piece of beet with oil so it doesn't stain the other ingredients as much.
Step 7:

Add all the other chopped vegetables. Drizzle with the remaining oil. Salt and pepper to your taste. Stir. For vinaigrette, homemade unrefined oil is best — it makes the flavor and aroma of the dish brighter and richer.
Step 8:

Lightly squeeze the sauerkraut to remove the brine and add it to the salad. Add the onion, cut into thin strips or small cubes. Mix everything again. Taste it, and add more salt, pepper, or oil if needed.
Step 9:

Put the salad in the refrigerator for 30 minutes so the flavors come together. If you like, add chopped dill or parsley right before serving. Also, don't make vinaigrette far in advance — it doesn't keep long, as the vegetables quickly lose their flavor. Enjoy!

How do you properly boil vegetables for vinaigrette? I cook them in separate pots, but if you prefer, you can boil the potatoes and carrot together. In that case, keep in mind that, depending on size and variety, the potatoes may cook faster than the carrot and need to come out of the pot sooner. Cover the root vegetables with cold water, with the water 3–5 cm above the vegetables. Salt it (1 tablespoon of salt). Potatoes in their skins cook for about 20–25 minutes, and the carrot for about 20–30 minutes (after the water boils). How do you tell they're done? If they're easily pierced with a fork, they're ready. Drain and cool.
How do you cook beets? Don't trim the root tails off the beet, or the juice will leak out through the cuts. Use a tall pot. Cover the beet with water, 3–4 fingers above it. A large beet cooks for about 50–60 minutes (after boiling); smaller ones for about 40–45 minutes. No need to salt. 30 minutes before it's done, pour in 1–2 teaspoons of 9% vinegar. That keeps the beet a bright burgundy color. But remember, too much vinegar makes the beet sour and the dish unpleasant. Test for doneness with a knife, fork, or toothpick too. If it's easily pierced, drain the water. Cover with cold water and leave for 10 minutes. After that, the beet will be fully done.