Vinaigrette with sauerkraut
8 servings
120 minutes
Vinaigrette with sauerkraut is a classic dish of Russian cuisine, known for its rich flavor and texture. Its roots go back to the 19th century when vegetable salads became popular in Russia. Bright beets give the salad a juicy color and a sweet note, while sauerkraut adds a pleasant sourness that highlights the freshness of the other ingredients. Potatoes make the dish hearty, and green peas add softness and tenderness. Vinaigrette pairs wonderfully with rye bread and serves as an excellent side dish for meat and fish dishes. This salad is not only delicious but also healthy due to its high content of vitamins and fiber. Dressed with aromatic sunflower oil, it gains completeness and depth of flavor, making it a favorite dish for family dinners and festive gatherings.
1
Wash the large beet well under running water. Boil until cooked.
- Beetroot: 1 piece
2
Peel the potatoes and wash them thoroughly. Boil until cooked.
- Potato: 4 pieces
3
Peel the boiled beetroot.
- Beetroot: 1 piece
4
Cut into small cubes.
- Beetroot: 1 piece
5
Peel the cooked potatoes and cut them into small cubes.
- Potato: 4 pieces
6
Prepare the sauerkraut and drain the excess liquid.
- Sauerkraut: 300 g
7
Strain the peas through a sieve and add to all the ingredients.
- Green peas: 1 jar
8
Salt to taste.
- Salt: to taste
9
Pour in unrefined oil and mix until smooth.
- Unrefined sunflower oil: 3 tablespoons
10
Enjoy your meal!
