Easy Classic Vinaigrette with Beans & Sauerkraut

Classic, bright, light, useful, a holiday every day! The classic vinaigrette with beans and sauerkraut is very satisfying, and therefore ideal for a family dinner or a hearty snack. It’s a pleasure to cook; all the ingredients can almost always be found in any kitchen!
cook time: 2h 30 min
Hazel Farrow
Easy Classic Vinaigrette with Beans & Sauerkraut

Nutrition Facts (per serving)

73
Calories
3g
Fat
11g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 0.5 pc
Salt to taste
Ground black pepper to taste
Potato 4 pc
Beet 2 pc
Carrot 1 pc
Vegetable oil 50 ml
Salted cucumbers 2 pc
Sauerkraut 200 g
White beans 150 g

Decoration:

Green onions 30 g
Parsley 30 g

Recipe instructions

Step 1

Step 1
How to make a classic vinaigrette with beans and sauerkraut? This is the simplest salad. To begin, prepare the necessary ingredients according to the list. Some ingredients can be increased, decreased or omitted to suit your taste. Wash the potatoes, beets and carrots, put them in a saucepan, cover with water and boil in their skins until tender. Then drain the water, cool the vegetables and peel them. Beets take the longest to cook, so it is advisable to cook them separately.

Step 2

Step 2
First fill the beans with water the night before.

Step 3

Step 3
Place the swollen beans in a saucepan, add fresh water and boil until tender over medium heat. It took me more than an hour. The exact cooking time depends on the size of the beans and their variety. After an hour of cooking, you can lightly salt the water. This way the process will go faster. Ready beans should be soft, but not boiled.

Step 4

Step 4
Place the finished beans on a sieve and dry. You can replace boiled beans with canned ones.

Step 5

Step 5
Cut the boiled potatoes into small cubes.

Step 6

Step 6
Cut the carrots into the same cubes.

Step 7

Step 7
And beets. I haven’t boiled beets myself for a long time. This is a long process (and in the summer heat it’s also exhausting), so I buy already boiled beets in sealed packaging. It is no different from freshly brewed.

Step 8

Step 8
Drain the brine from the sauerkraut and lightly squeeze the cabbage.

Step 9

Step 9
Shake the pickles from the brine and also cut into small cubes. I don’t have ordinary cucumbers, but pickled gherkins. I like them better — crispy, bright. But you need to take a lot of them so that the weight is the same as 2 regular cucumbers. You can replace pickled cucumbers with pickled ones.

Step 10

Step 10
Cut the onion into small cubes. If you donʼt like fresh onions, you can omit them completely. Or make its taste softer by pouring 2 tbsp for 10 minutes. l. vinegar. Then drain the vinegar and dry the onions. This will remove the pungent taste from it.

Step 11

Step 11
Place the chopped vegetables in a salad bowl, add sauerkraut and beans.

Step 12

Step 12
Salt, pepper, add vegetable oil (I used sunflower oil) and mix. Before serving, place the vinaigrette in the refrigerator for 30 minutes.

Step 13

Step 13
Transfer the finished salad to a plate, sprinkle with chopped green onions and parsley. Bon appetit!

Additional rubrics

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