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Bean and sauerkraut vinaigrette classic
6 servings2 hours 30 min
Sauerkraut - 200 gr, White beans - 150 gr, Vegetable oil - 50 ml, Potatoes - 4 pcs., Beets - 2 pcs., Pickles - 2 pcs., Carrots - 1 pc., Onions - 0.5 pcs., Ground black pepper - to taste, Salt - to taste, Parsley - 30 gr., Green onions - 30 gr.
How to make a vinaigrette with beans and sauerkraut classic? It's the easiest salad. First, prepare the necessary ingredients according to the list. Some ingredients can be enlarged, reduced and excluded to your liking. Wash the potatoes, beets and carrots, put in a saucepan, cover with water and boil in the skin until tender. Then drain the water, cool the vegetables and clean. Beetroot is boiled the longest, so it is advisable to cook it separately. 
Pre-fill the beans with water from the evening. 
Put the swollen beans in a saucepan, cover with 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 slightly salt the water. So the process will go faster. The finished beans should be soft, but not boiled. 
Roll the finished beans on a sieve and dry. You can replace boiled beans with canned beans. 
Cut the boiled potatoes into small cubes. 
Cut the carrots into the same cubes. 
And beets. I have not boiled beets myself for a long time. This is a long process (and also exhausting in the heat in the summer), so I buy already boiled beets in sealed packaging. It is no different from freshly brewed. 
Drain the brine with sauerkraut, lightly squeeze the cabbage. 
Brush the pickles off the brine and also cut into small cubes. I don't have regular cucumbers, but salted gherkins. I like them more - crisp, bright. But you need to take a lot of them so that by weight it turns out like 2 ordinary cucumbers. Pickles can be replaced with pickled ones. 
Cut the onions into small cubes. If you don't like fresh onions, you can completely exclude them. Or make its taste softer, the bay for 10 minutes 2 tbsp. l. vinegar. Then drain the vinegar and dry the onions. So the sharp taste will disappear from it. 
Transfer the cut vegetables to a salad bowl, add the sauerkraut and beans. 
Salt everything, pepper, pour vegetable oil (I have sunflower) and mix. Before serving, refrigerate the vinaigrette for 30 minutes. 
Transfer the finished salad to a dish, sprinkle with crushed spring onions and parsley. Enjoy your meal!