Vinaigrette with sauerkraut
4 servings
30 minutes
Vinaigrette with sauerkraut is a bright and aromatic dish rooted in Russian culinary tradition. Its history dates back to the 19th century when it emerged as an adaptation of the French vinaigrette but took on a completely different character. The main feature of vinaigrette is the combination of earthy beet flavor, sweetness of carrots, and sour freshness of sauerkraut, making it incredibly balanced. Crunchy pickles and peas add texture, while vegetable oil unites the ingredients into a harmonious whole. Vinaigrette is not only tasty but also healthy due to its abundance of vitamins and fiber. It can be served as a standalone dish, a side dish, or an appetizer to heavier meat dishes. It is perfect for festive tables, adding bright colors and lightness.
1
Boil the beetroot unpeeled until cooked or bake it in the oven. Boil unpeeled potatoes and carrots separately until cooked. Cool the vegetables.
- Beetroot: 400 g
- Carrot: 300 g
- Potato: 400 g
2
Cut the cucumbers into cubes. Finely chop the cabbage.
- Pickled cucumbers: 200 g
- Sauerkraut: 200 g
3
Peel the beetroot, carrot, and potato, then cut everything into small cubes.
- Beetroot: 400 g
- Carrot: 300 g
- Potato: 400 g
4
Mix all ingredients, season with salt and pepper to taste, and dress with vegetable oil. Serve garnished with greens.
- Beetroot: 400 g
- Carrot: 300 g
- Potato: 400 g
- Pickled cucumbers: 200 g
- Canned green peas: 400 g
- Sauerkraut: 200 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Vegetable oil: to taste
