Reviews (8)
9
Prepared by: Dashuta
10.10.2013 Cooking time: 1 hour 40 minutes
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A wonderful recipe for vinaigrette with sauerkraut, which will be an excellent addition to your everyday dishes, and will also serve as a great decoration for any holiday table.
Vinaigrette with sauerkraut and pickles with vegetable oil
Vegetables for vinaigrette are always on hand. You get a delicious and natural salad for a light snack. If you boil the vegetables in advance, it will take very little time to cook.
Cooking time: 20 min.
Cooking time: 20 min.
Servings: 5.
Ingredients:
- Boiled beets – 300 gr.
- Boiled carrots – 100 gr.
- Boiled potatoes – 200 gr.
- Sauerkraut – 200 gr.
- Onion – 0.5 pcs.
- Pickled cucumbers – 100 gr.
- Canned peas – 180 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Sunflower oil - to taste.
Cooking process:
- Prepare all the necessary ingredients according to the list.
- Peel and cut the beets into cubes, place them in a bowl and season with vegetable oil.
- Cut the pickled cucumbers into cubes and drain the brine.
- Cut the potatoes and carrots into medium-sized cubes.
- Transfer the vegetables to a bowl, add sauerkraut and green peas. Add chopped onions.
- Add salt and ground pepper to taste, stir and you can serve the vinaigrette.
Bon appetit!
Classic vinaigrette with peas and cabbage
I love this simple classic vinaigrette recipe and want to share it with you. I will show you in detail and step by step.
Ingredients:
- Potatoes - 2-3 pieces;
- Onion - 1 piece;
- Beetroot - 1 piece;
- Carrots - 1 piece (large);
- Sauerkraut - 100 grams;
- Peas - 100 grams;
- Salt and vegetable oil - To taste.
How to cook:
1. Vegetables need to be boiled and cooled in advance. Peel the potatoes and cut into small cubes. 2. Next, peel and chop the carrots. 3. Peel and finely chop the onion. If desired, you can first scald it with boiling water or marinate it. 4. Add sauerkraut to the salad bowl, squeezing out the brine. 5. Send peas there. 6. Peel and cut the beets into cubes. 7. Salt to taste, add vegetable oil. 8. Gently mix everything - and you can serve the classic vinaigrette with peas and cabbage at home at the table. Bon appetit!
A simple recipe for vinaigrette with sauerkraut, peas and pickles
Although some people think that vinaigrette is an ordinary salad, it has many positive properties. Firstly, benefits for the body and vitamin composition. Secondly, great taste. Thirdly, ease of preparation.
Cooking time: 30 min.
Cooking time: 30 min.
Servings: 8.
Ingredients:
- Beets – 200 gr.
- Carrots – 300 gr.
- Potatoes – 300 gr.
- Sauerkraut – 300 gr.
- Pickled cucumbers – 200 gr.
- Canned peas – 180 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Sunflower oil - to taste.
Cooking process:
- Boil beets, carrots and potatoes in advance, cool and peel. Drain the juice from canned peas.
- Cut the beets into cubes, pour in sunflower oil and stir.
- Also cut carrots and potatoes into cubes.
- Squeeze the cucumbers to remove excess moisture and cut into cubes.
- Transfer the vegetables to a bowl and add the sauerkraut.
- Add canned peas, salt, ground pepper, stir and the vinaigrette is ready.
Bon appetit!
How to make a delicious vinaigrette with sauerkraut and beans?
Vinaigrette is a delicious and nutritious salad that comes in many varieties. We offer a very satisfying version of salad with canned beans.
Cooking time: 30 min.
Cooking time: 30 min.
Servings: 5-6.
Ingredients:
- Boiled beets – 1 pc.
- Boiled carrots – 1 pc.
- Boiled potatoes – 1-2 pcs.
- Pickled cucumbers – 1-2 pcs.
- Canned beans – 150 gr.
- Sauerkraut – 150 gr.
- Apple – 1 pc.
- Onions – 0.5 pcs.
- Salt - to taste.
- Ground black pepper - to taste.
- Sunflower oil - to taste.
Cooking process:
- Peel the boiled vegetables. Cut the beets into medium-sized cubes, place in a bowl, pour in vegetable oil and stir.
- Cut boiled potatoes, pickled cucumbers and carrots in the same way.
- Wash the apple, peel and cut into small cubes.
- Add beets, canned beans and sauerkraut to the chopped vegetables.
- Add salt and season the vinaigrette to taste, stir and serve with a slice of fresh bread.
Bon appetit!
How to make a beautiful and tasty vinaigrette
1. Boil the potatoes. Over low or medium heat for 20-25 minutes. Wash raw potatoes first. Be sure to salt the water. Better yet, add a little cucumber brine to the water, then the potatoes will not boil and burst. When the potatoes are ready (you can check this by piercing the potato with a knife or fork), drain the water from the pan. Cool the potatoes and peel them. .
2. Beets take much longer to cook than potatoes. Over low heat, after the water boils, for 45-60 minutes. You need to cook the beets together with the peel and tails, after thoroughly washing them with water and a sponge. You can add lemon juice to the water to preserve the color of the beets. Boiled beets also need to be cooled and peeled.
3. Wash the carrots, boil for 20-25 minutes, drain the water, cool, and peel.
4. Cut the boiled beets into cubes and season with vegetable oil. Then it won’t color the rest of the ingredients in the vinaigrette so much.
5. Now you can add chopped potatoes and carrots. All vegetables in the vinaigrette are cut into cubes.
6. Peel the onion and chop finely. By the way, green onions are also perfect for vinaigrette. Squeeze the sauerkraut a little and add to the vinaigrette. Gently mix all ingredients. Salt the salad if necessary.
Quick recipe for vinaigrette with sauerkraut without potatoes
A simple but very tasty salad made from affordable ingredients. And if you exclude potatoes from the composition, then the vinaigrette can easily be classified as a dietary dish. Vegetables for salad can be boiled or baked, it will be no less tasty.
Cooking time: 20 min.
Cooking time: 20 min.
Servings: 6.
Ingredients:
- Boiled beets – 2 pcs.
- Boiled carrots – 1 pc.
- Pickled cucumbers – 3 pcs.
- Canned peas – 80 gr.
- Sauerkraut – 100 gr.
- Salt - to taste.
- Vegetable oil - to taste.
Cooking process:
- Prepare the products according to the list.
- Cut the beets into small cubes.
- Do the same with carrots.
- Squeeze the pickled cucumbers from the brine and chop finely.
- Transfer the vegetables to a bowl, add the canned peas and sauerkraut.
- Add salt and pepper to taste, season the salad with sunflower oil. Before serving, you can place the vinaigrette in the refrigerator for 15-20 minutes.
Bon appetit!
Vinaigrette with cabbage with a special taste
The secret to this recipe is in preparing the vegetables for the salad. They should not be boiled in water, but baked in the oven, wrapping each vegetable separately in foil. This way the vegetables will retain all their flavor, and the salad will acquire a special taste.
Ingredients:
- beets - 2 pcs.
- potatoes - 2 pcs.
- sauerkraut – 200 g
- carrots - 2 pcs.
- canned peas – 200 g
- pickles -2 pcs.
- red onion - 1 pc.
- pickled honey mushrooms – 200 g
- wine vinegar - 30ml
- vegetable oil – 50 ml
- salt
- black pepper.
Preparation:
Wrap beets, carrots and potatoes in foil and bake in the oven.
Chop the baked vegetables, onions and cucumbers and place in a dish. Add peas, mushrooms and cabbage. Season with a sauce of oil, wine vinegar, pepper and salt. Mix.
Step-by-step recipe for vinaigrette with sauerkraut without cucumbers
Even without pickles, the vinaigrette remains juicy and has a pleasant sourness if you add sauerkraut to it. This step-by-step recipe will help you prepare a delicious and unique dish.
Cooking time: 25 min.
Cooking time: 25 min.
Servings: 4.
Ingredients:
- Boiled beets – 1 pc.
- Boiled carrots – 1 pc.
- Canned peas – 100 gr.
- Sauerkraut – 50 gr.
- Onions – 0.5 pcs.
- Vegetable oil - to taste.
- Salt - to taste.
Cooking process:
- Cut carrots and beets into cubes.
- Squeeze the sauerkraut from the brine.
- Drain the juice from canned peas.
- Transfer prepared ingredients to a bowl.
- Chop the onion and lightly fry in vegetable oil. Add the onion to the remaining ingredients, add salt and stir the vinaigrette. Serve the salad chilled.
Bon appetit!
Description of preparation:
If you prepare all the vegetables in advance, you can literally whip up a vinaigrette with sauerkraut and cucumbers.
Potatoes, carrots and beets are boiled whole until tender, after which they are cooled and peeled. If you wish, you can not boil the vegetables, but bake them in the oven or microwave. In any case, the salad is very tasty and nutritious, an excellent variety for the everyday menu. Purpose: For lunch / For dinner / Inexpensive / Family dinner / best at home Main ingredient: Vegetables / Cabbage / Cucumber / Sauerkraut / Pickled cucumber Dish: Salads / Vinaigrette Diet: Lenten dishes / Vegetarian food
Vinaigrette with sauerkraut and herring for the holiday table
An original salad that can be called “lazy herring under a fur coat.” Herring fillet goes well with boiled vegetables and sauerkraut. This hearty and tasty dish can be served on weekdays and holidays.
Cooking time: 30 min.
Cooking time: 30 min.
Servings: 5-6.
Ingredients:
- Lightly salted herring – 150-200 gr.
- Boiled beets – 1 pc.
- Boiled carrots – 1 pc.
- Boiled potatoes – 2-3 pcs.
- Sauerkraut – 200 gr.
- Onions – 0.5 pcs.
- Vegetable oil - to taste.
Cooking process:
- Peel the boiled vegetables, cut the herring, squeeze the sauerkraut from the brine.
- Finely chop the beets, potatoes and carrots.
- Cut the herring fillet into small cubes.
- Cut the onion into small half rings. Add sauerkraut and onion to remaining ingredients.
- Season the salad with sunflower oil, mix and serve.
Bon appetit!
