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Vinaigrette with beans and sauerkraut classic

Classic vinaigrette with beans and sauerkraut

Classic, colorful, light, wholesome — a little celebration every day! This classic vinaigrette with beans and sauerkraut is very filling, which makes it perfect for a family dinner or a substantial snack. It's a joy to make, and you'll almost always have the ingredients on hand!

Maria

Recipe author

Vinaigrette with beans and sauerkraut classic

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Composition / ingredients

Servings:

Sauerkraut

200

White beans

150

Vegetable oil

Potatoes

Beets (large)

Pickles

Carrots (large)

Onion

0.5

Ground black pepper

Salt

Parsley

Green onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 19 % 3 g

Carbohydrates 69 % 11 g

73 kcal

GI: 73 / 0 / 27

Cooking method

Step 1:

How do you make a classic vinaigrette with beans and sauerkraut? This is the simplest of salads. Start by gathering the ingredients on the list — you can increase, reduce, or leave out some of them to taste. Wash the potatoes, beets, and carrots, put them in a pot, cover with water, and boil in their skins until tender. Drain, cool the vegetables, and peel them. Beets take the longest, so it's best to cook them separately.
Step 2:

Soak the beans in water ahead of time, the night before.
Step 3:

Put the swollen beans in a pot, cover with fresh water, and boil over medium heat until tender. It took me more than an hour; the exact time depends on the size and variety of the beans. After an hour you can salt the water lightly to speed things up. The finished beans should be soft but not mushy.
Step 4:

Drain the cooked beans in a sieve and pat them dry. You can use canned beans instead of cooked ones.
Step 5:

Cut the boiled potatoes into small cubes.
Step 6:

Cut the carrots into the same kind of cubes.
Step 7:

And the beets. I haven't boiled beets myself in a long time — it's a slow process (and exhausting in the summer heat), so I buy pre-cooked beets in vacuum packaging. They're no different from freshly boiled.
Step 8:

Drain the brine from the sauerkraut and squeeze the cabbage gently.
Step 9:

Shake the brine off the pickles and cut them into small cubes too. Mine aren't ordinary cucumbers but pickled gherkins — I like them better, crisp and bright. But you'll need a good number of them to match the weight of 2 regular pickles. You can use pickled (vinegar) cucumbers instead of brined ones.
Step 10:

Cut the onion into small cubes. If you don't care for raw onion, leave it out entirely. Or mellow its flavor by soaking it in 2 tablespoons of vinegar for 10 minutes, then draining and patting it dry — that takes away the sharp bite.
Step 11:

Put the cut vegetables in a salad bowl and add the sauerkraut and beans.
Step 12:

Season everything with salt and pepper, drizzle with vegetable oil (I use sunflower), and toss. Before serving, chill the vinaigrette in the fridge for 30 minutes.
Step 13:

Transfer the finished salad to a platter and sprinkle with chopped green onion and parsley. Enjoy!