Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary ingredients. You will need medium-sized maroon beetroot, three potatoes, a large carrot or two smaller ones, crispy, tasty, moderately salted cucumbers, homemade sauerkraut and vegetable oil. Thoroughly clean the vegetables from dirt with a brush. Boil potatoes, carrots and beets (instructions are described at the end of the recipe). When the vegetables are cool, peel.
Step 2:
Cut the carrot into small cubes.
Step 3:
Slice the peeled potatoes in the same way.
Step 4:
Cut the beetroot into cubes too.
Step 5:
Similarly, cut the same cubes of salted or pickled cucumbers. Try to cut the ingredients so that the cubes are the same size. So the dish will look neater and more beautiful. It is convenient to use a vegetable cutter for this.
Step 6:
Put the beets in the salad bowl first. Pour in the refined vegetable oil (1 tbsp. l.) and mix. This is necessary so that the oil covers the surface of each piece of beetroot, and it will not stain the rest of the ingredients so much.
Step 7:
Add all the other chopped vegetables. Pour over the remaining oil. Add salt and pepper to your liking. Mix it up. For the vinaigrette, it is best to use homemade unrefined oil. With it, the taste and aroma of the dish will be brighter and richer.
Step 8:
Lightly squeeze the sauerkraut from the brine and add to the salad. Add the onion cut into thin strips or small cubes. Mix everything again. Taste it. If necessary, add salt, pepper and add oil.
Step 9:
Put the salad in the refrigerator for 30 minutes so that it is well infused. If you like, add chopped dill or parsley just before serving. Also, you should not prepare a vinaigrette for the future. It is not stored for a long time, as vegetables quickly lose their taste qualities. Enjoy your meal!
How to properly boil vegetables for vinaigrette? I cook in separate pots, but if you want, you can boil potatoes and carrots together. In this case, keep in mind that potatoes, depending on the size and variety, can cook faster than carrots and it will be necessary to get it out of the pan earlier. Fill the root vegetables with cold water. The water level should be 3-5 cm above the vegetables. Add salt (1 tablespoon of salt). Potatoes in uniforms cook for about 20-25 minutes, and carrots for about 20-30 minutes (after boiling). How to determine their readiness? If they are easily pierced with a fork, then it's done. Drain and cool.
How to cook beets? Do not cut the tails from the beetroot, otherwise the juice will flow through the slices. For cooking, take a high saucepan. Fill the beetroot with water so that it covers it for 3-4 fingers. Large beets are cooked for about 50-60 minutes (after boiling). Smaller vegetables for about 40-45 minutes. There is no need to salt. 30 minutes before cooking, pour in 1-2 teaspoons. l. 9% vinegar. So the beetroot will retain its bright burgundy color. But remember, more vinegar will make the beetroot sour and the dish will be tasteless. Readiness is also checked with a knife, fork or toothpick. If it is easily pierced, drain the water. Fill with cold water and leave for 10 minutes. After that, the beetroot will be completely ready.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
