How to make a salad with sauerkraut vinaigrette. "Vinaigrette" with cabbage - the most exquisite recipes
Do you like vinaigrette? Everyone's favorite salad since childhood. It's a popular salad that's easy to make and on a budget.
Refers to cold snack dishes. The vinaigrette contains boiled beets, potatoes, carrots, as well as sauerkraut or pickles and green or onion... Also, this dish is tasty and healthy, it contains many vitamins as it is prepared from vegetables from the garden.
The name of the dish comes from French sauce vinaigrette (from the French vinaigre - vinegar; vinaigre - what is sprinkled with vinegar). Cold vegetable dish served as a snack and accepted in Russian cuisine. From the middle of the XIX century. this is how they began to call in Russia salads made from boiled vegetables, flavored with vinegar.
There are a lot of variations of vinaigrette salad, with herring, and with seafood, and with pickled or salted mushrooms, with seaweed, with squid ... Each housewife has her own secrets of making a salad. Step-by-step recipes for vinaigrette with photos in this article will help you make your vinaigrette amazingly tasty.
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Classic vinaigrette recipe. Step-by-step cooking recipe
Delicious salad from Soviet childhood.
Composition:
Potatoes - 4 pcs.
Carrots - 1 pc.
Beets - 2 pcs.
Salt to taste
Bulb onion - 1 pc.
Canned peas - 1 can
Pickled cucumbers - 3 pcs.
Vegetable oil - 3 tbsp. l.
Preparation:
Boil potatoes, carrots and beets in advance.
Cut a small onion into half rings very, very thin.
Cut the carrots into cubes.
Cut the potatoes into cubes.
Cut the pickled cucumber into cubes.
Cut the beets into cubes.
So that the beets do not instantly turn the salad black, it must be poured with vegetable oil.
Mix well and let stand for a couple of minutes.
That's all necessary ingredients ready for the vinaigrette.
Gently mix the salad and salt to your taste. Since we poured the beets with vegetable oil, it turns out that the salad is already seasoned. Bon Appetit!
Classic Pea Vinaigrette Recipe
Let's make a vinaigrette using canned peas.
The composition of the vinaigrette:
Large beets - 1 pc.
Green peas-1 can
Carrots-2 pcs.
Potatoes-3 pcs.
Pickled cucumbers-300 gr
Vegetable oil -150
Salt
Preparation:
Boil the beets, potatoes and carrots until tender, cool and clean.
Pour green peas into a salad bowl. Finely chop the onion and add to the peas.
Cut the beets and pickles into small cubes and put them in a salad bowl.
Then add the diced carrots.
And finely chopped boiled potatoes.
Season the vinaigrette with sunflower oil, salt to taste if necessary. Mix all the ingredients.
Bon Appetit!
Classic Sauerkraut Vinaigrette Recipe
Vinaigrette recipe with sauerkraut- this folk dish simply cannot be unsuccessful or tasteless. And let the recipe for vinaigrette, as they say, is not quite Russian, salad of beets, potatoes, carrots and cucumbers is our food.
Composition:
Small beets - 3 pcs.
Potatoes - 3 pcs.
Carrots - 1-2 pcs.
Red onion - 1 pc.
Sauerkraut - to taste
Pickled cucumbers - to taste
How to make sauerkraut vinaigrette:
Boil vegetables (beets separately). Peel and cut into small cubes. First stir the beets with vegetable oil - then it will not color the rest of the food. If using sauerkraut for vinaigrette, add cucumbers as desired.
Add onions to the salad before serving the vinaigrette with sauerkraut to the table. Bon Appetit!
Vinaigrette with herring
Herring is very suitable for all components of the vinaigrette.
Composition:
Beets - 1 kg
Carrots - 700 g
Potatoes - 1 kg
Pickled cucumbers - 300 gr
Green peas - 300 gr
Herring - 2 pcs.
Mayonnaise - 50 gr
Green onion
Preparation:
First, cook the beets, carrots and potatoes until tender. It's a long time, at least an hour and a half. Then we peel the boiled vegetables and proceed to the most important thing - cutting the vinaigrette.
Cut the vegetables into small cubes. We cut the herring, take out the bones, cut into small pieces. Everything in the vinaigrette should be cut to approximately the same size.
Add pickles and peas. We mix.
At first, the mixture is multi-colored. If you immediately sprinkle it with sunflower oil, then it will remain so. And if you let it stand, then gradually the vinaigrette will become monochromatic - the beets will color everything. If you like the second option, we are waiting for the color. Then sprinkle with oil a little.
Since we cook a lot at once, we leave the vinaigrette unfilled in the pan, it will last longer. And fill a small part, which will be eaten at a time, with mayonnaise. Bon Appetit!
How to make beans vinaigrette
Composition:
Beets (medium) - 1 pc.
Carrots (large) - 1 pc.
Potatoes (medium) - 4 pcs.
Herring - 2 pcs.
Green olives
Green onions (bunch)
Beans Mistral "Kindi" - 1 glass
Large cucumber - 1 pc.
Vegetable oil (any aromatic, for refueling)
Preparation:
Pre-soak the Kindi beans in cold water, preferably overnight and boil until cooked.
Bake beets, potatoes, carrots in the oven or boil in a double boiler until cooked and cut into small cubes.
Peel the herring, mill, cut into small pieces. Cut green onions, olives, cucumber into small cubes.
Stir all ingredients in a shared bowl and season fragrant oil... You will make a great salad. Bon Appetit!
Advice
Instead of canned beans use regular beans. Soak it in water overnight, then boil until tender.
If you don't like potatoes, let boiled beans take its place. And don't forget fresh herbs, green onions, tomatoes - these ingredients are more responsible for the taste of beetroot salad.
Vinaigrette with freshly pickled mushrooms
Ingredients for 8 Servings:
Boiled carrots - 100 g
Boiled beets - 150 g
Boiled potatoes - 200 g
Cucumbers (pickled) - 120 g
Green peas - 50 g
Beans (boiled) - 100 g
Cabbage (sauerkraut) - 150 g
Fresh champignons - 250 g
Onions - 70 g
Vinegar - 70 g
Vegetable oil - 120 g
Spices
Sugar - 1 tsp
Preparation:
Wash the champignons and cut them.
Cut the onion into half rings.
Mix onion with mushrooms. Add to them the spices paprika, onion-powder, garlic-powder, a little soy sauce, black pepper, salt, dried herbs. Now add vinegar and, stirring occasionally, let it brew for 30 minutes. The mushrooms are ready.
Cooking the sauce. To do this, mix vegetable oil, sugar and vinegar with spices (drained after pickling mushrooms) and beat well.
Season the beets immediately with some of the sauce and let stand for 10 minutes without mixing with the rest of the vegetables to avoid staining them.
Cut carrots, potatoes, cucumbers into cubes. Now mix all the ingredients and season with the sauce.
Decorate with mushrooms, herbs. Bon Appetit!
Vinaigrette salad. Squid recipe
A familiar dish can taste unusual when cooked with tender squid and pickled onions.
Composition:
Boiled beets -1 pc.
Boiled carrots - 2 pcs.
Boiled potatoes - 4-5 pcs.
red onion -1 pc.
Three carcasses of squid
Fresh and pickled cucumber
Salt and pepper
Vinegar Oil grows.
Canned peas - 2 tbsp l.
Greens
Preparation:
Thinly chop the onion and marinate for half an hour. For the marinade, mix three tablespoons of water, one tablespoon of vinegar and oil, add table sugar. spoon, a teaspoon of salt.
Peel and rinse the squids. Dip them in boiling water for two minutes, season with salt. Then remove the squids, cool.
Cut potatoes into cubes. Add chopped beets and carrots.
Put fresh and pickled cucumbers. Drain the marinade from the onion, dry it, add to the vinaigrette. Put in the peas.
Cut the squids into thin strips, add to the vinaigrette.
Season with salt, add oil and pepper, mix.
Serve sprinkled with herbs. Bon Appetit!
How to make a decoration from vegetables with your own hands
Decorate our vinaigrette with dill sprigs and parsley leaves. And also we will make roses from beets and carrots.
Cut the beets into circles very thinly, we will make roses out of them. We also cut the carrots into thin circles.
We lay out the beet petals in a line with an overlap on each other, 5-6 pieces. Step back from the edge by half one beetroot petal, spread three carrot petals.
We wrap the carrot petals in beetroot petals. Until you get a rose.
Cut off the excess beets so as not to interfere.
Decorate the salad with the finished flower. We make 4-5 such flowers. and place on the salad evenly in a circle.
We carefully take out the form. It turns out beautiful salad and it looks very appetizing, it will look spectacular at any feast.
"Rybka" vinaigrette salad - a simple, quick and original recipe
If you try and decorate a simple salad beautifully, you can serve festive table... Take the design idea - the salad looks spectacular, laid out in portioned baskets.
Composition:
2 canned "Sardine in oil"
Beets - 4 pcs.
Carrots - 6 pcs.
Potatoes - 4 pcs.
Mayonnaise
Pepper
Preparation:
A very light salad, both to prepare and to digest, with an unusual taste. Preparing quickly.
Boil medium-sized vegetables until tender. Cool down. Cut into small cubes.
Mash canned fish and mix with vegetables. Season the salad with mayonnaise.
Place in a salad bowl, sprinkle with allspice. Decorate with parsley. Bon Appetit!
The subtleties of cooking
Baked vegetables will make the salad tastier and healthier.
If you do not like brightly colored food, start putting vegetables with chopped beets into a container, after pouring oil on it.
Do not use oxidizing metal cookware.
Do not add a lot of oil - food should not "float" in it.
To prevent the salad from souring quickly, do not mix hot and cold ingredients.
Pre-squeeze the excess pickle from the cucumbers.
First salt, then oil.
Remember: unrefined oil more useful.
Do not store the vinaigrette for more than a day.
Vinaigrette a La Coutouzov
An interesting recipe for vinaigrette. The salad is bright, spectacular and delicious.
Composition:
Boiled veal (beef) - 300 gr
Lightly salted herring - 1 fillet
Green apple - 1 pc.
Large boiled carrots - 1 pc.
Large boiled beets - 1 pc.
Stalk of stalked celery
Small pickled cucumbers - 4-5 pcs.
Pickled mushrooms (mushroom "assorted") - 4 pcs.
Lettuce leaves for serving
Radish for decoration
Red caviar for decoration - 4 tsp
Hard boiled egg for decoration - 1 pc.
…………………………………
For the Vinaigrette sauce:
Olive (sunflower) oil - 6 tbsp. l.
Mustard - 1 tsp
Table horseradish - 0.5 tsp.
A few drops of lemon juice (balsamic vinegar)
Salt to taste
Black pepper - to taste
………………………………..
For other gas stations:
Sour cream - 2 tbsp. l.
Mayonnaise - 2 tbsp. l.
How to make a La Coutouzov Vinaigrette salad:
Peel the beets and carrots, cut into strips.
Finely chop the mushrooms, pickled cucumbers and celery. Remove the peel from the apples and cut into strips, sprinkle with lemon juice.
Cut herring fillets into thin slices. Cut the boiled meat into strips. Wash the salad and radishes.
Cut the radish into slices. Peel and cut the egg into rings.
Make a refueling. Add mustard, horseradish to the oil, lemon juice(balsamic vinegar).
Mix everything well, season with pepper and salt to taste.
On portioned dish put the lettuce leaves, put the mold on the leaves. The shape can be cut from a one and a half liter plastic bottle, the height is 6 cm, the diameter is 9 cm.And lay out the salad on a layer:
1. beetroot, pour over the sauce, 2. herring fillet, 3. apple, pour over the sauce, 4. celery, 5. meat, pour over the sauce, 6. mushrooms, pour over the sauce, 7. carrots, pour over the sauce, 8. pickled cucumbers.
Decorate the salad with an egg circle, red caviar and radish. Remove the mold carefully and serve immediately.
Another option is filled with sour cream or mayonnaise. Bon appetit and delicious stories!
Vinaigrette is a simple and elegant salad that will decorate both everyday and festive tables. I hope the salad recipes from this article will be useful to you. Enjoy cooking!
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Despite the fact that new salads are constantly appearing, for example, such as, but there are dishes that we have not changed for many years. The recipe for the classic vinaigrette with sauerkraut is one of those. Bright, tasty, healthy, budget - great for both weekdays and holidays, as well as for those who are fasting.
Venigret or vinaigrette - how is this word spelled correctly? The correct answer is with the letter "and" in the first syllable, since this vowel is tested with the word "wine".
And this test word did not appear out of nowhere. The name came into Russian from the French vinaigre, which means vinegar, which is close to the word "wine".
Why does a dish with Russian roots have a French name? According to one version, it happened completely by accident. Nowadays, this salad is more often seasoned with vegetable oil. But during the time of Emperor Alexander I, it was seasoned with vinegar or a sauce based on it.
Once the famous French chef Antoine Karem, who served at the court, noticed how one of the local chefs sprinkles a salad unknown to him with vinegar. “Vinaigre? (Vinegar?), ”The curious Frenchman clarified. Not understanding what he was asking about, they nodded to him in agreement. And since before this dish was without a name, this word stuck to it.
Vinaigrette with sauerkraut - a classic recipe with pickles
I don’t know whether in those distant times there was a single recipe for vinaigrette or not, but now there are quite a few interpretations of this dish. One of the options is when, in addition to sauerkraut, pickled cucumbers are added. Fans of this recipe believe that this is the most that neither is classic version... Cucumbers add a pleasant sourness, slight harshness. You can use any, both salted barrel and pickled from a can, choose according to your taste.
Ingredients:
- potatoes - 4 pcs.
- carrots - 2 pcs.
- beets - 1 pc.
- sauerkraut - 150 gr.
- pickled cucumbers - 2 pcs.
- onions - 1 pc.
- vegetable oil
- salt, ground black pepper if necessary
How to cook:
This dish has one important secret... If you want the salad to be multi-colored, and not a single burgundy color, then chopped beets, before mixing with other ingredients, need to be seasoned with vegetable oil.
The oil will preserve the color of the beets themselves, protecting them from discoloration upon contact with sauerkraut... And it will also serve as a kind of barrier and will not give her the opportunity to strongly color her neighbors. But you can not do this, since this only affects appearance dishes, the taste of the vinaigrette will not change.
Sauerkraut must be squeezed out of the brine before using, as excess liquid will make the salad watery.
The recipe for the classic vinaigrette with sauerkraut and beans
It is believed that only in the presence of beans, this dish can be attributed to the classic series. Let's not argue, because how many people, so many tastes. And if you have not tried such a vinaigrette, then you must definitely prepare it, because this is the only way to understand whether you like it or not.
Products for the recipe:
- beets - 3 pcs. small size
- carrots - 3 pcs.
- potatoes - 4 pcs.
- sauerkraut - 400 gr.
- white beans - 300 gr.
- vegetable oil
Step by step description:
To prepare the vinaigrette, it is not necessary to use boiled beans, canned in own juice, which will significantly reduce the preparation time of the salad. The variety also does not matter - red or white, choose the one that you like best.
How to make sauerkraut and peas vinaigrette
Not everyone loves boiled carrots, so you can make a vinaigrette without it. Basically, carrots are often present in the sauerkraut itself, so it will be in the salad, but in a different form. But if you wish, you can boil the root vegetable and add. This recipe also contains canned green pea which makes the salad tender, palatable and enhances nutritional value dishes.
Ingredients:
- canned green peas - 250 gr.
- beets -1 pc. large size
- potatoes - 5-6 pcs. Medium size
- sauerkraut - 300 gr.
- pickled cucumbers 5-6 pcs.
- onion - 1 pc.
- sunflower oil - about 6 tablespoons
- salt to taste
How to do:
Video on how to make a classic baked vegetable vinaigrette
Vinaigrette is useful low-calorie dish, per 100 gr. accounts for 100-120 kcal. The plus is that vegetables are boiled in a peel, which allows you to preserve vitamins and minerals to the maximum.
Baked vegetables retain even more nutrients... How to cook such vegetables and vinaigrette from them, see the video.
Step-by-step recipe for sauerkraut salad with mushrooms and fresh cucumbers
This is a very rich vinaigrette in terms of ingredients, as new ones have been added to traditional products. These are pickled mushrooms that add spice, as well as fresh cucumbers, dill and green onions which make the salad fresher. Such a dish can take its rightful place on the festive table.
What products are needed:
- canned beans - 1 can
- pickled cucumbers - 4-5 pcs.
- fresh cucumbers - 2 pcs.
- sauerkraut - 250 gr.
- boiled beets - 3 pcs. medium size
- boiled carrots - 1 pc.
- green onions - 1 bunch
- dill - half a bunch
- potatoes - 4 pcs. medium size
- pickled mushrooms - 300 gr.
- salt, pepper to taste
- vegetable oil 100 ml.
Cooking method:
Delicious recipe for vinaigrette with apple and corn
Try this option as well. Apple and corn add their own flavor to this winter salad making the taste delicate and pleasant.
Ingredients:
- beets - 2 pcs. small size
- carrots - 1 pc.
- potatoes -2 pcs.
- salted or pickled cabbage -100 gr.
- sweet and sour apple - 1 pc.
- corn - 3-5 tbsp. l.
- peas - 3-5 tbsp. l.
- onions - 1 pc. small size
- green onions
- salt, sugar to taste
- sunflower oil
The recipe is very simple:
You can fill the vinaigrette with different oils. For example, add a little unrefined oil to refined sunflower oil or use other oils - olive, mustard, sesame, linseed.
As you can see, by adding one or another ingredient, you can slightly diversify the taste of the vinaigrette, but at the same time without changing its classic content in the form of boiled root vegetables and sauerkraut. Choose the option you like, as well as experiment and create your own delicious recipes.
Bon Appetit!
And in many more sophisticated dishes. It is also allowed to use fresh vegetable in the process of preparing snacks. At the same time, the taste becomes sharper, and the aroma is simply extraordinary. You can experiment endlessly, and most importantly, the result is always extraordinary and delicious treat... At the same time, the calorie content is small, so feel free to eat the dish even during a diet.
The main component that gives the necessary acidity in this case is cabbage. It is this vegetable that creates the taste that is so appreciated in this dish.
What you need for a vinaigrette with cabbage:
- 3 beets;
- 3 carrots;
- 3 potatoes;
- 1 onion;
- 300 gr. sauerkraut;
- 50 gr. oils;
- 30 gr. greenery.
Vinaigrette with cabbage recipe:
- Beets need to be washed with a brush, then wrapped in several layers of foil and baked in the oven.
- At the end of the baking process, the foil must be removed, and the root vegetable must be cooled, peeled and cut into cubes.
- Wash carrots and potatoes, boil. Then cool, peel and cut into cubes.
- Peel the onion and chop.
- Rinse the greens and chop.
- Combine all components in a salad bowl and season with oil.
Vinaigrette classic recipe with cabbage
The availability and low cost of all components makes it possible to cook this amazingly every day. A great way to saturate the body with vitamins and pamper yourself once again with a wonderful dish.
Cabbage vinaigrette recipe includes:
- 1 beet;
- 1 carrot;
- 2 potatoes;
- 200 gr. sauerkraut;
- 2 pickled cucumbers;
- 300 gr. canned beans;
- 50 gr. oils.
Vinaigrette salad recipe:
- Wash and boil beets, carrots and potatoes. Then cool, peel and cut into cubes.
- Squeeze the cabbage from the excess brine with your hands and shorten the strips a little.
- Throw the beans in a colander and wait until the excess liquid drains.
- Cut the cucumbers into pieces.
- Pour all components into a salad bowl, fill with oil and mix.
Tip: if beans are not available, do not give up cooking so delicious dish... It can be substituted for peas and even corn. With peas "Vinaigrette" it will turn out a little sour, and with corn, on the contrary, it will acquire a sweetish tint.
Peas and cabbage vinaigrette recipe
This "Vinaigrette" can rightfully be called unusual. In the composition, not only cabbage is used in fresh but also a cucumber.
To make a vinaigrette with peas and cabbage you need:
- 3 potatoes;
- 2 beets;
- 2 carrots;
- 250 g fresh cabbage;
- 200 gr. peas;
- 3 fresh cucumbers;
- 1 onion;
- 50 gr. oils;
- 1 tsp Sahara;
- third tsp salt;
- third tsp ground pepper;
- 2 tbsp. l. vinegar 9%;
- 1 apple.
Classic vinaigrette recipe with peas and cabbage:
- The cabbage needs to be very finely chopped and slightly crushed so that the mass will let the juice out and become softer.
- Throw the peas in a colander to drain excess liquid.
- Peel and dice the cucumbers, if desired.
- Free the onion from the husk, chop.
- Wash, peel and cut the apple to size with the rest of the ingredients.
- In a bowl, mix the vinegar with oil, sugar, pepper and salt.
- Combine all ingredients, pour over the resulting dressing and stir.
Tip: to prevent the apple from darkening, sprinkle the chopped mass with lemon juice.
How to make a vinaigrette salad
Korean carrots are a unique product that is usually served as a stand-alone snack. But salads with pickled vegetables also acquire a special taste. , in which this component is added, it turns out a little bit spicy and mysteriously piquant.
You will need:
- 2 beets;
- 200 gr. Korean carrots;
- 100 g sauerkraut;
- 1 tsp mustard;
- 1 onion;
- 2 tbsp. l. balsamic vinegar;
- 40 gr. oils.
How to make a regular vinaigrette recipe with cabbage:
- It is better not to boil the beets for this dish, but to bake them. To do this, the root crop must be washed, dried and wrapped in foil. Only then place it in the oven and bake. When the beets are ready, they are freed from the foil, given time to cool, peeled and grated.
- Squeeze the cabbage a little with your hands from the excess brine, then shorten the strips.
- Peel and chop the onion.
- Rinse the greens and chop.
- Squeeze the carrots a little and cut into several pieces.
- Pour all products into a salad bowl.
- For dressing, mix oil, mustard and vinegar and immediately after cooking, pour the mixture into a salad bowl with the rest of the ingredients, mix.
Tip: to make the salad dressing more unusual and emphasize the piquancy of the carrot, you can add garlic, pepper and all kinds of spices to the composition that can give the dish a different mood.
Vinaigrette with cabbage and peas
A variety of products are used to prepare the vinaigrette. Someone adds capers to the composition, someone mushrooms, someone herring. This recipe contains no less original variation with the addition of green peas.
You will need:
- 2 beets;
- 2 carrots;
- 3 potatoes;
- 150 g sauerkraut;
- 200 gr. peas;
- 1 onion;
- 30 gr. oils.
Cooking steps:
- Wash the root vegetables, boil. Then cool, peel and cut into cubes.
- It is advisable to squeeze the cabbage a little and cut the strips into smaller pieces.
- Throw the peas in a colander to drain the brine.
- Peel and chop the onion.
- Put all products in a salad bowl, fill with oil. You can add salt and spices to taste.
Vinaigrette salad with the addition of cabbage is almost a classic. The composition of the dish can be taken as a basis for creating unusual snacks by adding or subtracting ingredients. Are you ready to experiment? Then come with us!
We set the vegetables to cook "in casings". You can boil all vegetables in one pot to save utensils. But then carefully monitor the readiness of the products, because carrots and potatoes can cook earlier than beets. In addition, the beets will color the potatoes and carrots red, so it's better to cook the beets separately. We take the finished vegetables out of the water and leave to cool, then peel them. To make the cooking process even faster, you can boil the vegetables ahead of time while you are doing other things. Cut the beets into cubes and send them to a bowl. Pour in some oil and mix. Thanks to this technique, the beets will not color the rest of the vegetables.
Cut the carrots into cubes too.
And the potato mode is also the same.
Peel and chop the onion.
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Add canned peas to a bowl to the rest of the vegetables. Add sauerkraut to this, but before that we squeeze it out of excess liquid.
Season the salad with refined oil, add salt to your taste and stir to distribute the oil evenly. Vegetable, delicious vinaigrette ready to eat.
It is especially delicious on the second day.
Holidays or even just a weekend are approaching again, and of course we want to get ready for the rest. Unfortunately, even on vacation you have to eat. Well, who will sit down at the table without salad. And the first thing that comes to mind, of course, is the vinaigrette.
In a recent article, I gave you how to cook it. Earlier, I wrote an article where I reviewed. Take a look there, you will not regret it.
How to make vinaigrette - classic step-by-step recipes with photos
This article shows sauerkraut recipes. Original recipe with seaweed. And a video with fresh cabbage.
Recipe for vinaigrette with sauerkraut and pickles
Ingredients:
- Beets - 1 - 2 pcs.
- Carrots - 1 - 2 pcs.
- Potatoes - 3 - 4 pcs.
- Green peas - 250 gr.
- Onions - 1 pc.
- Sauerkraut - 300 - 400 gr.
- Pickled cucumber - 2 - 3 pcs.
- Vegetable oil - 50 gr.
- Milk - 1 tablespoon
- Hard boiled egg - 1 pc.
Preparation:
1. We washed and boiled potatoes, carrots and beets. After cooking, all vegetables are completely cooled. (it is better to cook vegetables in the evening). The potatoes were boiled in their skins (in their uniforms). Beets and carrots can be baked in the microwave or oven.
We begin to prepare vegetables for the salad.
2. Pour sauerkraut with a tablespoon regular milk, mix. Milk fights off the sour smell in cabbage.
3. Cut the beets first. Cut the way you like slicing in salads. Pour the beets into a plate and fill with vegetable oil. For the vinaigrette, we usually use unrefined sunflower oil. It gives a delicious flavor to the salad. Keep in mind that not everyone loves him.
Beetroot must be poured with oil, otherwise all your vegetables will be beetroot-colored.
4. We cut all vegetables, except pickled cucumbers... We will cut pickled cucumbers just before serving. They give some sourness if you cut them beforehand and put them in a salad. True, some people love this sourness. But you can't store a salad with pickles for a long time.
5. Sliced potatoes, carrots, onions are sent to the beets. We squeeze the sauerkraut and add it to the vegetables. We mix everything.
6. Finally, add the green peas. We leave a little for decoration. More peas can be added if you like it.
7. Mix everything and the vinaigrette is ready.
8. Add the sliced cucumbers before serving. Decorate with green peas on top.
9. I love vinaigrette with egg. Cut the egg into 4 pieces or less as you like. We decorate the finished dish.
Here is such a beautiful salad. And it looks like!
Bon Appetit!
Vinaigrette with fried onions and original dressing
Ingredients:
- Sauerkraut - 200 g.
- Beets - 1-2 pcs.
- Potatoes - 2 pcs.
- Carrots - 2 pcs.
- Bulb onion - 1 pc.
- Beans - 1 glass
For refueling:
- Garlic - 1 clove
- Salt and black pepper to taste
- Sugar - 1/2 tsp
Preparation:
1. Beets, potatoes, wash carrots and boil until tender. Let it cool completely.
2. Cut the beets into small cubes, put them in a cup and season with 1 tablespoon vegetable oil so that the beets do not stain other foods too much. We mix.
3. Cut the potatoes into small cubes. Look at the photo. In the hands of a net that cuts boiled vegetables very good and smooth. If you see one in the store, be sure to buy it.
4. We also cut the carrots through the mesh.
5. Finely chop the onion and sauté it. We put the pan on the stove, pour a little vegetable oil, heat it up and put the onion there.
While the onions are fried, we make the dressing.
6. Pour 5-6 tablespoons of vegetable oil into a cup. Salt, add black pepper, add chopped garlic and half a teaspoon of sugar here. We mix everything well and let the gas station stand for 5-10 minutes.
7. Mix all the ingredients, chopped cabbage, potatoes, carrots. Pour in the beans. We spread the onion fried until transparent. We spread the chopped beets.
8. Mix everything thoroughly.
9. Pour in the prepared dressing and mix everything again. Try it with salt. Add salt and mix if necessary.
The vinaigrette is ready. Decorate with a sprig of greens and serve.
Bon Appetit!
Original vinaigrette with seaweed
Ingredients:
- Seaweed - 150 g;
- Beets - 1-2 pcs.;
- Potatoes - 2 pcs.;
- Boiled carrots - 1 pc.;
- Pickled cucumber - 1 pc.
For refueling:
- Vegetable oil - 5-6 tbsp. l.
- Green onions - 50 g.
- Salt and black pepper to taste
- Sugar - 1/3 tsp
Preparation:
1. Potatoes, beets, wash carrots, boil and let cool completely. (Better to do this in the evening).
2. Cut the boiled vegetables and cucumber into small cubes.
3. Put the chopped beets in a separate cup and add a tablespoon of vegetable oil. Put the chopped potatoes and carrots in another cup.
4. Finely chop green onions and seaweed.
5. So, we cut potatoes, carrots, pickle, beets, seaweed and green onions.
6. Mix all ingredients.
Preparing the dressing.
7. Pour 5 tablespoons into a cup, preferably unrefined, sunflower oil... Add a third of a teaspoon of sugar, a pinch of salt and a little pepper. Let the gas station stand for 5-10 minutes.
8. Fill the vinaigrette with dressing and mix everything. Try on salt and pepper.
9. Decorate with a cucumber, an onion arrow and a leaf of greenery. You can put a few canned beans, if any.
The salad turned out to be beautiful, very healthy and tasty.
Try it. Of course seaweed will give its own taste, but with other products it will only set off the taste of the salad.
Bon Appetit!
Video - Vinaigrette with sauerkraut
Video - Vinaigrette with fresh cabbage
Bon Appetit!