Vinaigrette with beans and sauerkraut
5 servings
60 minutes
Vinaigrette with beans and sauerkraut is a variation of the classic Russian salad known for its rich sweet-sour flavor palette. Historically, vinaigrette appeared in Russia in the 19th century, and its name is linked to the French sauce 'vinaigrette'. In this recipe, beans are added to the traditional ingredients, giving the dish nourishment and a tender texture. The combination of roasted beets, potatoes, pickled cucumbers, and sour cabbage creates a rich flavor balance. Red and green onions add freshness while aromatic unrefined oil enhances the vegetable flavors. This vinaigrette is perfect as a standalone dish or side dish, especially in cold weather when you crave something hearty and invigorating. It is great for festive tables as well as everyday menus, delighting with its vibrant appearance and rich taste.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Wrap the beetroot in foil and send it to the oven for 30-40 minutes or until soft.
- Beet: 170 g
3
Boil the potatoes in their skins until cooked.
- Potato: 200 g
4
Chop the red onion into small cubes.
- Red onion: 30 g
5
Cut the green onion into rings.
- Green onions: 20 g
6
Peel the potatoes and cut them into cubes. Do the same with the beets.
- Potato: 200 g
- Beet: 170 g
7
Cut the pickled cucumbers into the same cubes.
- Pickles: 100 g
8
If the sauerkraut is cut into very long strips, it can be chopped slightly.
- Sauerkraut: 500 g
9
Mix all prepared vegetables with white beans. Taste and salt if necessary.
- Sauerkraut: 500 g
- Potato: 200 g
- Beet: 170 g
- Canned white beans: 100 g
- Pickles: 100 g
- Red onion: 30 g
- Green onions: 20 g
- Salt: to taste
10
Dress the vinaigrette with aromatic oil and serve.
- Unrefined sunflower oil: 50 ml