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Vegetable vinaigrette
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Vegetable vinaigrette

120 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. Classic vinaigrette includes boiled and cooled beets, carrots, potatoes, pickled cucumbers and sauerkraut, onion—either bulb or green—all in roughly equal amounts, plus peas. Serve at the table.

Instructions

  1. 1

    Step 1

    Step 1

    1. Prepare the ingredients. Boil the vegetables until cooked, cool, and peel.

  2. 2

    Step 2

    Step 2

    2. Cut the peeled potatoes into cubes. Place them in a deep bowl.

  3. 3

    Step 3

    Step 3

    3. Add the diced carrots.

  4. 4

    Step 4

    Step 4

    4. Finely chop the sauerkraut, add it to the salad bowl, along with canned peas.

  5. 5

    Step 5

    Step 5

    5. Add chopped cucumbers, onion or green onion.

  6. 6

    Step 6

    Step 6

    6. Add the chopped beet. To preserve the individual color of each ingredient, the beet is oiled separately—that is, it is cut first and then coated with oil. However, I prefer a darker vinaigrette. Add salt and pepper to taste.

  7. 7

    Step 7

    Step 7

    7. Dress the salad with vegetable oil and mix. If you need more acidity, add a little apple cider vinegar or sauerkraut brine.

  8. 8

    Step 8

    Step 8

    8. Let the salad sit for a couple of hours, then taste it!