Classic sauerkraut vinaigrette

4 servings
2 hours

How to make a classic vinaigrette with sauerkraut? Prepare all the necessary ingredients. Take medium-sized dark burgundy sweets, one large carrot or two smaller carrots. Pickles can be replaced with pickled ones. It is better to use unrefined oil. With it, the taste and aroma of the dish will be brighter and richer. Rinse the vegetables thoroughly with a brush against contamination. Boil the potatoes, carrots and beetroot. When the vegetables have cooled, peel them.

Cut the carrots into small cubes.

Similarly, chop the peeled potatoes.

Cut the beetroot into cubes, too.

Similarly, cut pickled or pickled cucumbers into identical cubes. Try to chop the ingredients so the cubes are the same size. So the dish will be neater and more beautiful to look. It is convenient to use a vegetable cutter for this.

Put the beets in the salad bowl first. Pour in the refined vegetable oil (1 tbsp) and mix. This is necessary for the oil to cover the surface of each piece of beet, and it will not color the rest of the ingredients so much.

Add all the other chopped vegetables. Pour over the remaining oil. Salt and pepper to your liking. Stir.

Lightly squeeze the sauerkraut from the brine and add to the salad. Add the onion, sliced into a thin straw or small cube. Stir everything again. Taste it. If necessary, add, pepper and add oil.

Refrigerate the salad for 30 minutes so that it is well-infused. If desired, add crushed dill or parsley to the table before serving. Also, do not prepare a vinaigrette for future use. It is not stored for a long time, as vegetables quickly lose their taste. Enjoy your meal!