Vinaigrette with sauerkraut

Recipes: 10

200 gr.
beets 200 gr.
carrots 200 gr.
potatoes 200 gr.
green peas 150 gr.
sauerkraut 50 gr. pickled cucumbers

passion1963

01 April 2012, 20:13

boiled beets – 2 pcs.
boiled carrots – 1 pc.
boiled potatoes – 2 pcs.
sauerkraut - a handful.
pickled cucumber – 1 pc.
apple – 2 pcs. (average).

Kazakhstani

March 25, 2012, 10:49

potatoes - 3 pcs
small vinaigrette beets - 3 pcs
onions - 2 pcs
green onions - bunch
green garlic - bunch
dill and parsley - bunch

ambrina

03 June 2010, 00:52

potatoes 5 large pieces
carrots 5 large pieces
beets 10 small pieces
fresh cucumber 3 medium pcs.
onion 2 heads.
pickles 5 pcs.

kuzhelena

February 24, 2010, 20:40

300-400 g sauerkraut
3 boiled potatoes
2 boiled carrots
2-3 boiled beets
3-4 pickled or pickled cucumbers
1 can of green peas

princess of spices

24 September 2009, 18:29

1 large boiled beetroot (or 2 medium ones)
2 boiled carrots
4 boiled potatoes
500 gr.
sauerkraut 4 medium-sized cucumbers
1 jar of green peas

hummingbird

01 April 2009, 16:39

vegetables boiled in their jackets:
potatoes – 2 pcs.
carrots – 1 pc.
beets – 1/2 pcs.
= = = = = = = = = = = = = = =
small pink onion

nata196277

March 25, 2009, 00:15

boiled carrots - 100 g
boiled beets - 150 g
boiled potatoes - 200 g
cucumbers (salted) - 120 g
green peas - 50 g
beans (boiled) - 100 g

ellisa

January 23, 2009, 11:15 pm

medium beets 4 pcs.
carrots 4 pcs.
medium potatoes 4 pcs.
sauerkraut 4 tbsp.
onions 3 pcs.
corn 1 can

dushka71

04 November 2008, 01:16

cheburashkin

17 August 2008, 18:43

Nina and Ulyana Tarasova “And we have cookies!”

How to properly prepare a vinaigrette with sauerkraut for a gala dinner or for any day

Do we always eat what is tasty? What if it’s also useful? Vinaigrette with sauerkraut combines the useful with the pleasant. What substances do we need in its components? And how often can you eat such a salad? We will get an answer to these and other questions a little later. In the meantime, from words to deeds. Let's look at the step-by-step manufacturing technology.

Ingredients

Step-by-step production

Video recipe

Useful tips

If you prepare all the ingredients in advance, our active action will not take more than 30 minutes. I usually do this, and the vegetables melt at a similar temperature.
In our recipe, we cooked carrots and potatoes together. On average, their production time is the same, but depending on the size and variety, carrots are sometimes cooked 10 minutes longer than potatoes.
It would be correct not to trim the ends of the beets. Then its color will not go into the water.
It is better to cut the beets first and mix with oil so that the rest of the products do not turn their color.
Do you want to reduce production time? I do this: pour 1 tbsp into the pan after boiling water. l. salt, let the solution boil again and only after that add the beets. And later I add 1 tbsp. l. sugar and 1 tbsp. l. 9% vinegar.
If you don’t like the earthy smell of beets, I advise you to put a crust of rye bread in boiling water half an hour before cooking.
I do not recommend cooking beets for future use. Its beneficial characteristics disappear after two days. Even if you store the root vegetable in the refrigerator unpeeled, it still loses ascorbic acid and other beneficial substances.
If you want the vinaigrette to have a subtle and pleasant taste, pour a tablespoon of milk into it and add a teaspoon of sweet sand.

Benefit and harm

All components of the vinaigrette are a storehouse of essential microelements. So, one by one.

Why are beets so reddish? Thanks to the purple dye betaine, which removes toxins from our body (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) and languid alloys. Read more about its mind-blowing properties in the article “The benefits and harms of beets for human health.”
Sauerkraut is rich in vitamins C, B, K, U, iron, calcium, magnesium, zinc. One can talk endlessly about its usefulness. You can find out how to salt cabbage from our article.
I get my salad oil from the same people at the market. It is very fragrant, specially created for salads. Rich in phospholipids, fat-soluble vitamins A, D, E.

All these products generally have a positive effect on the body:

promote weight loss;
strengthens immunity;
improves intestinal motility;
remove harmful cholesterol (an organic compound, a natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms with the exception of nuclear-free ones) ;
improves complexion and skin elasticity.

Salad will be harmful to a healthy person only in one case: if it is stored for more than a day.

Also, people suffering from colitis, gastritis, sweet diabetes, and peptic ulcers should consume it evenly or completely exclude it from the diet.

So, if you are healthy, eat vinaigrette every day.

It is also interesting to experiment with such a dish: change the dressing, ingredients, manufacturing methods. In all versions, the salad turns out to be equally healthy and unusual.

5 other options

Traditional

All recipe options start with the traditional one. Our vinaigrette is no exception. The most healthy dishes are usually ordinary and do not cost a lot of money. Green peas, Bordeaux beets, potatoes, carrots, pickled cucumbers - what could be simpler?

With Turkish chickpeas

But not enough people cook with chickpeas. And in vain. Its beneficial and tasteful properties should be appreciated by all salad lovers. Try adding boiled chickpeas instead of beans or green peas.

With fresh cabbage

Have you tried cooking with fresh cabbage? It turns out to be a real “broom” for the stomach. In this case, it is better to add more pickles or create a dressing based on citric or acetic acid.

With seaweed

Would you like to vary your menu? Add seaweed instead of fresh or pickled white cabbage - the result will amaze you. This dish will be additionally enriched with iodine, potassium, magnesium, iron and bromine.

Baked vegetables

Our selection of necessary recipes is completed by a baked vegetable vinaigrette. Its advantage is that all vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) , and do not go into water, as during cooking. And how delicious the large colorful tenderloin looks!

Conclusion

You see, the calorie content of our dish is low - 75 kcal. With such numbers, the body and figure will thank us with their lightness, endurance and elegance. What else is needed for complete happiness?

Now we know how to create a tastier vinaigrette, and if you get tired of it, we’ll change the composition even without adding meat products.

Do you do culinary experiments? How far can you deviate from the classics in such an ordinary recipe as vinaigrette? Write!

Traditional vinaigrette with sauerkraut

This popular salad is not only tasty, but also very necessary! Housewives usually prepare vinaigrette in the winter. During this cool time of year, salad supplies our body with essential vitamins and microelements. The set of required goods is available and cheap. Preparing the dish is not at all difficult. It turns out tasty and satisfying.

Main
Recipe groups
Traditional vinaigrette with sauerkraut

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	89 kcal
Belkov:	1 g
Zhirov:	6 g
Carbohydrates:	9 g
Used:	6 / 38 / 56
N 78 / C 0 / B 22

Production time: 2 hours

Step-by-step production

Step 1:

Prepare all the necessary ingredients. Medium-sized dark burgundy beets, three potatoes, a large carrot or two much smaller ones, crispy, tasty, moderately pickled cucumbers, homemade sauerkraut and vegetable oil will come in handy. Thoroughly wash the vegetables with a brush to remove dirt. Boil the potatoes, carrots and beets ({instructions} are described at the end of the recipe). When the vegetables have cooled, peel them.

Step 2:

Cut the carrots into small cubes.

Step 3:

Literally chop the peeled potatoes too.

Step 4:

Cut the beets into cubes too.

Step 5:

Literally also cut salted or pickled cucumbers into similar cubes. Try to cut the ingredients so that the cubes are of a similar size. This way the dish will look neater and more attractive. It is convenient to use a vegetable cutter for this.

Step 6:

First place the beets in the salad bowl. Pour in refined vegetable oil (1 tbsp) and stir. This is necessary so that the oil covers the surface of each piece of beet, and it will not color the other ingredients so much.

Step 7:

Add all other chopped vegetables. Drizzle with remaining oil. Season with salt and pepper to your own taste. Stir. For vinaigrette, it is best to use homemade unrefined oil. With it, the taste and smell of the dish will be most catchy and rich.

Step 8:

Lightly squeeze the sauerkraut from the brine and add to the salad. Stir everything again. Taste it. If necessary, add salt, pepper and oil.

Step 9:

Place the salad in the refrigerator for 30 minutes until it is well prepared. If you like, add finely chopped onions, chopped dill or parsley just before serving. Also, you should not prepare the vinaigrette for future use. It cannot be stored for a long time, because vegetables quickly lose their taste. Bon appetit!

How to properly boil vegetables for vinaigrette? I cook in separate pans, but if you wish, you can boil the potatoes and carrots together. In this case, keep in mind that depending on the size and variety, potatoes can cook faster than carrots and will need to be removed from the pan earlier. Cover the root vegetables with cool water. The water level should be 3-5 cm above the vegetables. Add salt (1 tbsp salt). Jacket potatoes are cooked for about 20-25 minutes, and carrots for about 20-30 minutes (after boiling). How to find their readiness? If they just pierce with a fork, they're done. Drain and cool.

How to cook beets? You should not cut the tails off the beets, otherwise the juice will flow out through the cuts. For cooking, take a high saucepan. Fill the beets with water so that it covers it by 3-4 fingers. Large beets are cooked for approximately 50-60 minutes (after boiling). Vegetables of the smallest size about 40-45 minutes. No need to add salt. 30 minutes before readiness, pour in 1-2 teaspoons. l. 9% vinegar. This way the beets will retain their own bright burgundy color. But remember, adding more vinegar will make the beets sour and the dish will be tasteless. Readiness is also checked with a knife, fork or toothpick. If it just pierces, drain the water. Fill with cool water and leave for 10 minutes. After this, the beets will be one hundred percent ready.

Vinaigrette with sauerkraut - traditional recipes for a savory salad

Now in our room we have a regular and economical salad, which we absolutely adored as children. It would be more accurate to say that his ancestors constantly prepared it, and everyone liked it. I remember more than one holiday and even the new year could not do without such a snack. At the moment, in our times, people have somehow forgotten about him or something? I haven't seen anyone cook it for a long time. So we decided to cook it with our family; we need to remind everyone about this vegetable dish.

Not long ago, we already looked at recipes for ancient winter salad. In which, from the name it is clear that it is mainly prepared in the winter or for the New Year holidays. Vinaigrette can be prepared all year round, because all the vegetables are ordinary and affordable.

There are a lot of options for making this appetizer; it can be created with herring, mushrooms, squid, and seafood. In this article I would like to tell you about traditional recipes with sauerkraut. You, in turn, can always change the ingredients to your own taste. For example, sausage can be replaced with squid, and sauerkraut with fresh cabbage. You can also completely remove some vegetables. In general, choose your own recipe that you like.

Traditional recipe for vinaigrette with cucumber, peas and sauerkraut

Such a cool snack always turns out delicious, it simply cannot be spoiled. Despite the fact that she is not completely Russian with French roots. But you must agree that vinaigrette is still a food more suitable for Russians. After all, the products in the salad speak for themselves.

Savory vinaigrette with beans and sauerkraut

This salad is my wife’s weakness; there hasn’t been a month that she hasn’t cooked it at least several times. Well, this snack is found at all holidays. Since we will have beans, we don’t need to add canned peas to this recipe.

Do you understand that it is better to eat the vinaigrette the same day it is prepared? The next day it will no longer be so tasty. Therefore, you need to cook it as much as you can eat twice in one.

Ingredients:

Potatoes – 1 pc.;
Carrots – 1 pc.;
Beets – 1 pc.;
Beans – 200 gr.;
Pickled cucumbers – 2-3 pcs.;
Sauerkraut – 150 gr.;
Onions – 1-2 pcs.
Sunflower oil – 60 ml;
Salt – 0.5 tsp;
Sugar – 0.5 tsp.

1. Because beans take longer to cook than other vegetables, we set them to cook first.

It will be best if you soak it in warm water in advance.

2. Boil potatoes, carrots and beets too, cool and finely cut into cubes.

Remember: you need to take as many vegetables for the salad as you have per person. In other words, if one person means all the vegetables one at a time.

3. Onions, pickled cucumbers, also finely chopped.

4. Next, assemble the salad, mix all the chopped products together and add sauerkraut, beans, butter, and sugar to them. Add a little salt to the vinaigrette and stir again.

5. Place on a plate and serve.

Video on how to create a vinaigrette salad with sauerkraut

Friends, some of you like to look at recipes more than read. That's why I offer this video. In its essence, this salad is actually no different from the methods above. Let's just not add pickled cucumber to it. The rest of the entire sequence can be seen here.

The vinaigrette recipe is very simple, so there won’t be any difficulties. And, if anything is clear in production, write in the comments, I will try to answer. You will also be able to tell us your own method of making this delicious dish. It will be interesting to read and experience.

I think you liked all the options and choose the most excellent one for yourself. This tasty dish will be a good addition to dinner or lunch. It will also serve as a decoration for a festive table. It is preparing, as you realized, quickly, so cook and eat with pleasure.