Today we will tell you how to make a homemade vinaigrette with sauerkraut. Such a salad will be a perfect addition to the daily dishes and magnificent decoration of the festive feast.
Vinaigrette with sauerkraut
Ingredients:
- bulb - 1 piece;
- beet - 1 pc .;
- potatoes - 1 pc .;
- peas canned - 300 g;
- sauerkraut with carrots of cabbage - 100 g;
- pickled cucumbers - 2 pcs .;
- vegetable oil.
Preparation
Beet and potatoes are washed with a brush and boiled in different pots in a peel. Then the vegetables are cooled, cleaned and cut into cubes of medium size. After that, we put them in vegetable oil, so that they do not stain each other in the salad. The bulb is processed, rinsed, melenko shinkem and scalded with steep boiling water. Small cubes chop marinated crispy cucumbers and put all the ingredients in a bowl. Further we put in a salad a handful of sauerkraut, previously wrung from the juice. Then we throw canned green peas without a brine and we fill the dish with sunflower oil. Thoroughly mix and serve the vinaigrette to the table.
Delicious salad with sauerkraut
Ingredients:
- potatoes - 1 pc .;
- beet - 1 pc .;
- carrots - 1 piece;
- salted cucumber - 3 pieces;
- green peas - 100 g;
- sauerkraut - 200 g;
- vegetable oil;
- lemon juice - 3 tbsp. spoons;
- spice.
Preparation
Vegetables in this recipe, we will not cook with you, but bake. So, rinse them under cold water and wipe dry with a towel. After that, put the potatoes, carrots and beets in the middle of the foil, wrap it tightly and lay it on the grate in the oven. The temperature of the cooking is set at 175 degrees, and the time is detected about 1 hour. When the vegetables become soft, we wait until they have cooled down properly. Next, the potatoes are cleaned and shredded into cubes. Carrots and beets are cut the same way and shifted to potatoes. Kvasshennuyu cabbage beforehand properly squeeze your hands and drain all excess liquid from it. Then add to the rest of the vegetables and mix everything. Green canned peas are thrown on a strainer to stack the whole brine, and then pour it into a bowl of vinaigrette. In a separate bowl, combine vegetable oil with lemon juice and spice it to taste, using dried dill, ground coriander and chopped green onion. The resulting aromatic mixture is poured into a plate with salad and mix well. We put the dish for 25 minutes in the fridge, and then serve!
Vinaigrette with beans and sauerkraut
Ingredients:
- potatoes - 1 pc .;
- beet - 3 pcs .;
- carrots - 1 piece;
- bulb - 1 piece;
- pickled cucumber - 2 pcs .;
- sauerkraut - 1 item;
- apple - 0,5 pieces;
- canned beans - 1 can;
- vegetable oil;
- lemon juice;
- spice.
Preparation
So, potatoes, beets and carrots with my grater and boil until cooked in different pots. Then we cool the vegetables, gently clean and cut into small cubes.