Sauerkraut and Pickle Vinaigrette

Everyoneʼs favorite, with sauerkraut and pickles! Classic pea vinaigrette is prepared simply and quickly. And you can serve it for all occasions. This is an excellent snack for dinner, a suitable appetizer for the holiday table, including New Yearʼs.
cook time: 2h
Logan Winslow
Sauerkraut and Pickle Vinaigrette

Nutrition Facts (per serving)

60
Calories
2g
Fat
8g
Carbs
2g
Protein

Ingredients (10 portions)

Basic:

Salt (about 3 pinches) to taste
Potato 4 pc
Beet 4 pc
Carrot 4 pc
Bulb onions (large) 1 pc
Vegetable oil (salad, unrefined) 5 tbsp
Salted cucumbers 7 pc
Greenery (fresh onions, dill, parsley) 40 g
Green pea 400 g
Sauerkraut 300 g

Recipe instructions

Step 1

Step 1
Prepare your food.

Step 2

Step 2
Boil potatoes, beets and carrots as you like. I have been boiling it in a double boiler for a long time, after peeling it, partially cutting the beets and potatoes, leaving the carrots whole. I set the timer for 20 minutes. After 10-15 minutes I try and remove when ready, first the tray with carrots, then with potatoes. For beets, if necessary, I increase the time by 10 minutes from the specified 20, but I check the readiness earlier so as not to overcook; if it’s not enough, I add more time.

Step 3

Step 3
While the steamer is running, start preparing the salad: cut the onion into small cubes.

Step 4

Step 4
Also finely chop the cucumbers.

Step 5

Step 5
In a deep bowl, mix cold foods: onions.

Step 6

Step 6
Drain the brine from the cabbage, squeeze lightly and add to the onion.

Step 7

Step 7
Next are the peas.

Step 8

Step 8
And pickled cucumbers. Mix all the products well, but carefully, cover with a lid and put in the refrigerator. Until the vegetables cook and cool.

Step 9

Step 9
Cut the cooled potatoes, carrots and beets into fine cubes, no larger than a pea. Using a vegetable cutter will be quite fast, neat and convenient.

Step 10

Step 10
These are the cubes you get.

Step 11

Step 11
Place the boiled and chopped vegetables in another bowl, add a little salt and mix gently.

Step 12

Step 12
Finely chop the fresh herbs and combine in a large bowl with the contents of both bowls, mix well. Taste for salt; if it’s not enough, add more salt and only then add vegetable oil. /If you are preparing a small amount of salad, as a rule, all the products are mixed at once in one bowl/.

Step 13

Step 13
From this amount of products almost a full 5 liters are obtained. a pan of delicious vinaigrette. Let sit in the refrigerator for an hour or more and serve. Bon appetit !

Additional rubrics

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