Pickled sauerkraut vinaigrette

10 servings
2 hours

Prepare the products.

Boil potatoes, beets and carrots as you like. I have been boiling in a steamer for a long time, having previously cleaned, partially cut beets and potatoes, leaving the carrots whole. I set a timer for 20 minutes. After 10-15 minutes, I try and remove on readiness, first a tray with carrots, then with potatoes. For beets, if necessary, I increase the time by 10 minutes from the given 20, but I check my readiness earlier so as not to digest, if not enough, I still add time.

While the steamer is working, we begin to prepare a salad: cut onions into a small cube.

Also finely chop the cucumbers.

In a deep bowl, mix the cold foods: onions.

Drain the brine from the cabbage, squeeze slightly - add to the onion.

Following the polka dots.

And pickled cucumbers. All products are good, but gently mix, cover and put in the refrigerator. While the vegetables are cooked and cooled.

Cut the cooled potatoes, carrots and beets finely into a cube, no more peas. Using vegetable cutting, it will be fast, neat and convenient enough.

These are the cubes.

Put boiled and chopped vegetables in another bowl, salt a little and gently mix.

Finely chop the fresh greens and combine in a spacious dish with the contents of both bowls, mix well. Try for salt, if not enough - add salt and only then season with vegetable oil . /If a small volume of lettuce is prepared, as a rule, all products are immediately mixed in one bowl/.

From this amount of products, an almost complete 5 liters pan of delicious vinaigrette is obtained. Let it brew in the refrigerator for an hour or more and serve. Enjoy your meal!