Sauerkraut vinaigrette with pickles

Step-by-step cooking

1. Step 1:

   

   Prepare the products.

2. Step 2:

   

   Boil potatoes, beets and carrots as you like. I have been boiling in a steamer for a long time, having previously cleaned, partially cut the beets and potatoes, I leave the carrots intact. I set the timer for 20 minutes. After 10-15 minutes I try and remove when ready, first a tray with carrots, then with potatoes. For beetroot, if necessary, I increase the time by 10 minutes from the specified 20, but I check the readiness earlier so as not to digest, if not enough, I also add time.

3. Step 3:

   

   While the steamer is working, we begin to prepare the salad: cut the onion into small cubes.

4. Step 4:

   

   Also finely chop cucumbers.

5. Step 5:

   

   In a deep bowl, mix cold foods: onions.

6. Step 6:

   

   Drain the brine from the cabbage, squeeze lightly - add to the onion.

7. Step 7:

   

   Followed by polka dots.

9. Step 8:

   

   And pickles. Mix all the products well, but gently, cover with a lid and put them in the refrigerator. While the vegetables are cooked and cooled.

10. Step 9:

    

    Cut the cooled potatoes, carrots and beets into small cubes, no more than a pea. Using a vegetable cutter, it will be fast enough, neat and convenient.

11. Step 10:

    

    These are the cubes you get.

12. Step 11:

    

    Put the boiled and chopped vegetables in another bowl, add a little salt and mix gently.

13. Step 12:

    

    Finely chop fresh herbs and combine in a spacious bowl with the contents of both bowls, mix well. Try for salt, if not enough - add salt and only then season with vegetable oil. /If a small amount of salad is being prepared, as a rule, all the products are immediately mixed in one bowl/.

14. Step 13:

    

    From this amount of products, an almost full 5 l. pan of delicious vinaigrette is obtained. Let it brew in the refrigerator for an hour or more and serve. Bon appetit !