Vinaigrette with sauerkraut and beetroot
6 servings
60 minutes
Vinaigrette with sauerkraut and beetroot is a classic dish of European cuisine, loved for its rich taste and health benefits. Its roots go back to the 19th century when salads made from boiled vegetables began to be prepared in Russia. Bright, appetizing, and healthy, this vinaigrette combines the sweetness of beetroot, the sourness of sauerkraut and pickles, the tenderness of potatoes, and the freshness of onions. Each spoonful fills with aromas of home comfort. Dressed with vegetable oil, it gains softness and fullness of flavor. Ideal as a standalone dish or a side to meat, it perfectly complements the winter diet. It is eaten cold, making it an excellent choice for festive tables. Healthy and nutritious, vinaigrette remains an unchanged favorite among traditional salads.
1
Boil beetroot, potatoes, and carrots until cooked, cool, peel, and cut into cubes.
- Beet: 400 g
- Carrot: 300 g
- Potato: 400 g
2
Chop the onion finely.
- Onion: 150 g
3
Cut the cucumbers into cubes.
- Pickles: 200 g
4
If the cabbage is very salty, rinse it and chop it finely.
- Sauerkraut: 200 g
5
Mix potatoes, carrots, cucumbers, onions, cabbage, and beets.
- Beet: 400 g
- Carrot: 300 g
- Potato: 400 g
- Pickles: 200 g
- Sauerkraut: 200 g
- Onion: 150 g
6
Dress with vegetable oil.
- Vegetable oil: 2 tablespoons
- Salt: to taste