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Sauerkraut vinaigrette with pickles

Vinaigrette with Sauerkraut and Pickles

What could be tastier than a classic vinaigrette! A wholesome, vitamin-packed vegetable salad for your table. It looks colorful and all the more appetizing for it! A perfect choice for a family meal or a holiday spread. Well worth a try!

♚Larisynshik

Recipe author

Composition / ingredients

Servings:

Potatoes

Carrots

Onion

Sauerkraut

300

Pickles (barrel-fermented)

Beets

Green peas

Vegetable oil

Ground black pepper

Salt

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 21 % 3 g

Carbohydrates 64 % 9 g

67 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

Wash the potatoes, put them in a pot of boiling water, and cook until tender, about 20–25 minutes, depending on the variety. It's easy to check by piercing them with a sharp knife. Don't overcook the potatoes, or they'll turn to mush when you cut them. Lift them out of the water, let them cool, peel, and cut into small cubes. I usually use a round mesh chopper with square grids for this—it's quick and tidy.
Step 2:

Boil the carrots for 30–35 minutes, cool, peel, and cut into small cubes like the potatoes. I cooked the carrots in the same pot as the potatoes and cut them with the same chopper.
Step 3:

Trim the ends off the pickles and cut them into the same small cubes as the potatoes and carrots.
Step 4:

Boil the beets until tender, about 40 minutes, cool, peel, and grate on the coarse side of a grater.
Step 5:

Wash and finely chop the onion.
Step 6:

Wash and chop the dill.
Step 7:

In a salad bowl, combine the potatoes, carrots, pickles, and green peas.
Step 8:

Add the beets and sauerkraut.
Step 9:

Season with salt and pepper to taste, sprinkle with dill, and drizzle with unrefined vegetable oil. Toss. The salad is ready!

In this recipe, I've tried to explain briefly but clearly how to make a classic vinaigrette. The method is quite simple, straightforward, and standard: boil and peel the vegetables, chop all the ingredients, mix, salt, and dress with sunflower oil. Sometimes I boil the beets, potatoes, and carrots the night before, then make the salad in minutes the next morning. This sauerkraut vinaigrette has been familiar to me since childhood, since it was often on the table in my family. A vinaigrette can save a family dinner when there's no time to cook anything after work, and it always graced our New Year's table every year. I prefer the classic vinaigrette over all the others. I do make other versions now and then for variety, but I still come back to this one.