Composition / ingredients
Step-by-step cooking
Step 1:
Wash the potatoes, put them in a saucepan with boiling water and cook until tender for about 20-25 minutes, depending on the potato variety. Readiness is easy to check by piercing the tubers with a knife with a sharp blade. It is not worth digesting potatoes so that they do not turn into mashed potatoes when sliced. Take it out of the water, let it cool, clean and cut into small cubes. I usually use a round strainer with square divisions for this, then everything is done quickly and neatly.
Step 2:
Boil carrots for 30-35 minutes, cool, peel and cut into small cubes like potatoes. I cooked carrots in the same pot with potatoes and sliced them with the same strainer.
Step 3:
Cut off the tips of cucumbers and cut them into the same small cubes as potatoes and carrots.
Step 4:
Boil the beets until tender for about 40 minutes, cool, clean and three on a coarse grater.
Step 5:
My onion and finely chop.
Step 6:
Wash and chop the greens.
Step 7:
Mix potatoes, carrots, cucumbers and green peas in a salad bowl.
Step 8:
Add beets and cabbage.
Step 9:
Salt and pepper to taste, sprinkle with dill and pour with unrefined vegetable oil. Mix it up. The salad is ready!
In this recipe, I tried to briefly but clearly explain how to cook a classic vinaigrette. The method is quite simple, clear and the most common: boil and peel the vegetables, chop all the ingredients, mix, salt and season with sunflower oil. Sometimes I cook beets, potatoes and carrots in the evening, and in the morning I make a salad in a matter of minutes. This vinaigrette with sauerkraut recipe has been familiar to me since childhood, since in my family this dish was often present on the table. Vinaigrette sometimes saves a family dinner when there is no opportunity to cook something after work. He also always decorated our New Year's table every year. I prefer the classic vinaigrette to everyone else. Although sometimes I cook other options for a change, but I still prefer this one.
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
- Dill greens - 38 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Vegetable oil - 873 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
