Vinaigrette with sauerkraut

Vinaigrette with sauerkraut

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Ingredients for making sauerkraut vinaigrette

  1. Medium beets 2 pieces
  2. Medium Carrot 2 pieces
  3. 3-4 medium sized potatoes
  4. Sauerkraut 150 grams
  5. Canned green peas 200 grams (1 small jar)
  6. Small onions 1 piece
  7. Refined vegetable oil 1-2 tablespoons
  8. Salt to taste
  9. Ground black pepper to taste
  • Main Ingredients: Cabbage, Potato, Carrot, Beetroot
  • Serving 4 servings
  • World Cuisine


Cutting board, kitchen knife, tablespoon, medium bowl, salad bowl or serving dish, stove, fork, large pot with a lid, kitchen brush, large bowl, can opener, colander

Making vinaigrette with sauerkraut:

Step 1: prepare the vegetables.

First of all, we need to thoroughly rinse all vegetables under running warm water. To do this, use a kitchen brush to remove the remaining soil (since most of the components we grow in the garden) and other dirt.

Next, spread the beets first on the bottom of a large pan, as it will be the longest to cook. Then add carrots and potatoes. Pour vegetables with ordinary cold tap water so that it completely covers the components, and put on a large fire. To make the liquid boil faster, cover the container with a lid. Immediately after that we fasten the burner and cook everything for 25-35 minutes (depending on the size of vegetables). After the allotted time, we check the potatoes and carrots for readiness. To do this, try to pierce them with a fork. If the inventory comes in easily, then the components are ready and you can get them. If not, then it’s worthwhile to extend the cooking time for 7-10 minutes.

Now put the potatoes and carrots on a cutting board and let them reach room temperature. Attention: we do not turn off the burner, as we still cook the beets in the pan. In time, this vegetable takes approximately 1.5-2 hours depending on its size. That is, we have to wait still about 60-80 minutes. But I advise you to pierce the vegetable with a fork from time to time so that it does not digest. In the meantime, let's take care of the cooled components.
First of all, with a knife, peel the potatoes from their peels.

Then finely chop into cubes and pour into a medium bowl.
Then remove the skin from the carrots and grind in the same way as the previous component. We move the orange cubes to the total capacity and see how things are going with beets.

When it is cooked, turn off the burner, and use the fork to remove the vegetable from the pan and place it in a large bowl. We put a container under a stream of cold water in the sink. This must be done so that the beets quickly cool down and you can easily remove the skin from it. Now we lay out the component on a cutting board and chop with a knife in small cubes. Pour the chopped vegetable into a common bowl.

Step 2: prepare canned green peas.

Using a can opener, open a jar of green peas and carefully drain the liquid in which it was stored. Attention: many housewives also recline this component into a colander and rinse under running water to wash off the sediment. I usually don’t do that. And there, see for yourself, if you have a desire, then you can once again process the peas.

Step 3: prepare the onions.

Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Next, lay out the component on a cutting board and grind it into cubes. Attention: the smaller we chop the onion, the tastier it will be a vinaigrette. In fact, if you are not a fan of such an ingredient, you can do without it. For all the rest, I advise you to immediately pour the onion into a bowl with other chopped vegetables.

Step 4: prepare vinaigrette with sauerkraut.

In a bowl with chopped vegetables, add canned green peas, and with clean hands we squeeze sauerkraut from excess juice and also spread it in a common container. Now, to taste, pour salt and black pepper here and season the ingredients with vegetable oil. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, the vinaigrette is ready!

Step 5: serve vinaigrette with sauerkraut.

We transfer the finished vinaigrette with sauerkraut from a bowl to a salad bowl or to a special plate and serve it with a sliced ​​bread to the dining table. The dish, although it consists of vegetables alone, but believe me, it is very satisfying, so you can treat them to households as the main meal for breakfast or dinner.
Bon appetit to all!

Recipe Tips:

- so that vegetables do not turn purple, in a bowl you first need to put chopped beets and season it with vegetable oil. Only after this can the remaining ingredients be added, and then they will acquire a pale pinkish tint;

- such a vinaigrette is best stored in the refrigerator for no more than two days, since then it starts to give juice and becomes not so tasty;

- to add flavor to the dish, it can be seasoned with unrefined sunflower oil. But this is not for everybody.