2016-02-02

Hello to all readers who accidentally or intentionally came to my blog! Somehow I am always very shy about publishing well-known recipes such as (salad of all times and peoples of the former USSR), prosaic or. It always seems to me that everyone has long known how to cook such prosaic dishes. But my dear readers often ask me to tell you exactly how I sculpt this or that popular dish. With apprehension (and what if you laugh?), But nevertheless I post my proven recipe for vinaigrette with sauerkraut, "worn out to holes".

Who is our main vinaigrette? So to speak, who is the vinaigrette “prima donna”? Of course, beets! Juicy, burgundy, sweet and ... insidious! Why "insidious"? But because of this bright burgundy color, which especially gravitates to white shirts, blouses, skirts and trousers. Do you remember a time when a harmless boiled carrot "crashed" into your lap? Here I am - I don't remember. And beets - as many times as you like. And, usually, in such situations when it is absolutely impossible to change clothes! Such "malice" is also characteristic of red wine, black currant jam, as well as everything that has a habit of not washing.

Last fall, I "got caught up" with my husband, who was going on business to Austria. Since the regulations did not provide for staying there for a long time, I took only a couple of things in a neutral color scheme, to which, through negligence, I attributed a light beige linen blouse with a modest neckline. Knowing the craving of everything red and black for the details of my wardrobe and body, I behaved very carefully on a business trip - I tried not to attract the attention of glasses with Cabernet, plates and cherries.

Omitting a lot of details, let me tell you that the “receiving” side was feeding us “for slaughter”.
Schnitzels with Viennese potato salad were replaced by perkelt and paprikash.

And after a week we prayed to prepare something "easy" for us. To make us pleasant, the polite Austrians served for breakfast, according to their ideas, the most dietary "Russian" dish - vinaigrette with sauerkraut in a duet with excellent herring. I, as luck would have it, recklessly showed up for breakfast in that very beige, in fact, even ivory, blouse with a neckline. Nervously shifting in my chair (premonitions are a great power), I began to carefully eat the vinaigrette, trying not to stumble over anything in the plate.

Having successfully finished with the vinaigrette, I was already sighing with relief. And, as it turned out, completely in vain! Opposite me at a table sat the imposing and rather extensive Mr. Eimansberger (the chief of the office where we arrived). So, this dear Herr suddenly sneezes with a mouthful of vinaigrette! The spray naturally comes straight in my direction.

The dumbfounded gentleman grabs a snow-white napkin, bends over the table and begins to scrub the stained neckline, turning over a jug of blackcurrant juice along the way. And here I am sitting “all of myself”, with stains the color of school ink on my knees, sauerkraut and beets in my bosom, and for some reason something completely unimaginable is spinning in my head - scuffle, divorce and maiden name.

Of course, it all ended with just a trip to the sneezed home. There I swam in a bathtub the size of a small bay in the Caribbean Sea and graciously accepted a wonderful salad-colored linen suit from Frau Eimansberger.
So, in the future, this very suit managed to constantly fill up with something, to tear somewhere, to "dip" into something, to get burned on something, or to end his life in another way convenient for him ...

My recipe does not pretend to be a special "classic" and complete "textbook" - I just prepare a vinaigrette with sauerkraut.

Delicious recipe for vinaigrette with sauerkraut

Ingredients

• 5 boiled or baked beets.
• 5 medium potatoes cooked in their skins.
• 2 small carrots, boiled in their skins.
• 1 small onion.
• Parsley greens.
• Green onions.
• Ground black pepper.
• Vegetable oil.
• 300 g sauerkraut.
• Salt.

How to cook: step by step instructions with a photo

My comments

That's it for today! If the information presented in this article was of interest to you, then please share it on social networks. Subscribe to updates on my blog. we have a lot of interesting things ahead. Have you forgotten that Valentine's Day is coming soon and you need to prepare some stunning dessert for a romantic dinner? We have some absolutely wonderful choux cakes planned. But - not simple, but ... But this is in the next issue, as they once loved to write in thick and not so magazines. Bye everyone and see you tomorrow!
Always yours, Irina.
And again music sounds, not even of my youth, but rather of my childhood. But how fresh, new and beautiful she is in this stunning performance!
Nicki Parrott - I Will Wait For You

Vinaigrette with sauerkraut is a simple recipe for everyone's favorite dish. Vegetable salad will be useful to eat not only for adults, but also for little ones. Instead of sauerkraut, you can add pickles, and as an addition, take a handful of chopped walnuts, which will give the salad some zest. Decorate the finished vinaigrette with chopped herbs before serving.

Taste Info Vegetable salads / Salads without mayonnaise

Ingredients

• beets - 400 g;
• potatoes - 350 g;
• carrots - 350 g;
• sauerkraut - 350-400 g;
• dry beans - 200 g;
• onions - 200 g;
• salt to taste;
• ground black pepper - to taste;
• greens - a couple of branches;

How to make a vinaigrette with sauerkraut and beans

Rinse the beans several times and cook. If you want to speed up the cooking process, you can soak the beans overnight to swell and cook faster. Cook over low heat.

Rinse the beets thoroughly from dirt, dry with a napkin and wrap in foil. Bake in the oven at 180C for about an hour. If the beets are small, it will take less time. Pierce with a fork or toothpick to find out that the vegetable is already soft and cooked. Boil the beets in a saucepan if desired.

Rinse the required amount of potatoes and carrots under warm running water. Transfer to a saucepan or cauldron with water, then cook on the stove over low heat.

Cool soft boiled potatoes and carrots, peel them. Cut both vegetables into small to medium-sized cubes, then place them in the bowl for the entire salad.

Cool baked or boiled beets and peel them. Similarly, cut into small to medium sized cubes and add to the rest of the vegetables.

Put the cooked beans in a colander and let it drain and cool slightly. After chopping all the vegetables, add the legumes to the salad and stir with a spoon.

Rinse sauerkraut with carrots in cold water to remove excess acid. Squeeze by hand or other device convenient for you. Add to the vinaigrette and stir.

Then cut the onions into cubes and add to the dish.

Chop the herbs and transfer to the rest of the ingredients.

Season with salt and pepper to your liking and season with vegetable oil. Stir and enjoy the taste.

Sauerkraut vinaigrette and beans are ready. Enjoy your meal.

Teaser network

Vinaigrette with sauerkraut and pickles

A classic vinaigrette will become an original dish if it is interesting to arrange it. So try to prepare fried crispy onion rings for a snack. And apple cider vinegar in the ingredients will add an additional mouth-watering flavor to the dish.

Ingredients:

• sauerkraut - 200 g;
• pickled cucumber - 150 g;
• beets - 250 g;
• carrots - 250 g;
• tarragon leaves - 3-4 pcs.;
• potato tubers - 200 g;
• onions - 30 g;
• egg yolk - 1 pc .;
• wheat flour - 1 tsp;
• bread crumbs - 1 tsp;
• apple cider vinegar - 0.5 tsp;
• vegetable oil - 4-5 tbsp. l .;
• salt is a pinch.

Cooking

1. Rinse the beets, potatoes and carrots first. Cook these vegetables in a pressure cooker until soft. Then cool - the beets with carrots in cold water, and the potatoes at room temperature. Peel vegetables.
2. Chop the carrots and potatoes into small cubes. Fold in a bowl.
3. Place the chopped beets separately and mix with the apple cider vinegar. This will prevent it from staining other foods.
4. Peel the pickled cucumber from the rough skin. If you are using small corners, do not remove their thin skin. Cut the cucumber into cubes and send it to other vegetables.
5. Rinse sauerkraut in a cup of cool water and squeeze out of the liquid. Then chop smaller. Add to bowl.
6. Rinse the tarragon leaves and pick with your hands. Add to the rest of the ingredients.
7. Now combine all the chopped vegetables in one bowl.
8. To decorate the vinaigrette, fry the onions. To do this, cut it into thin rings and roll in flour. Then dip in the yolk and breadcrumbs. Fry in liquid oil in a skillet until golden brown. Salt the hot rings a little.
9. Use a chef's ring or small round cookie cutter to place the snack on a plate. You can cut thin slices of beets and spread the mass on them. This will make the design more accurate. Place the onion rings on top and serve the vinaigrette with sauerkraut and pickles to the table.

Vinaigrette with sauerkraut and green peas

Here is another option for a delicious snack - a vinaigrette with sauerkraut and peas. Slices of salted fish add spice and exceptional taste to the dish. Our recipe uses herring, but if you wish, you can replace it with any slightly salted or even smoked fish. Only use boneless fillets.

Ingredients:

• beets - 200 g;
• slightly salted herring fillet - 150 g;
• canned green peas - 2-3 tbsp. l .;
• sauerkraut - 50 g;
• green onions - a bunch;
• carrots - 150 g;
• wine or apple cider vinegar - 0.5 tsp;
• vegetable oil - for dressing.

1. Cook the beets and carrots until soft. Or bake the roots in foil in the oven. Both options will take about 40 minutes. Although, if you take small specimens, they will be prepared sooner.
2. Then peel the vegetables and cut into cubes. Place the beets in a separate bowl and mix with the wine vinegar. It can be replaced with regular lemon juice.
3. Cut the herring fillets into cubes. Leave a few pieces to decorate the dish.
4. Combine all the slices in one bowl.
5. Add the peas and squeezed cabbage. If it is pickled in large pieces, chop them with a knife.
6. Stir in the vegetable oil. Place on a plate using a round shape without a bottom. Decorate the dish with the herring slices and chopped green onions. You can also make a vinaigrette without vinegar by simply mixing all the ingredients in one cup. Put the appetizer in a salad bowl - it looks delicious!

Vinaigrette with salted mushrooms and sauerkraut

Try making a vinaigrette with salted mushrooms and sauerkraut. The recipe is interesting, although the ingredients are taken from the classic ones. The addition of crispy slices of fresh sweet and sour apple will revive the appetizer. An excellent option would be "Golden" or "Semerenko" varieties, but choose those that are at hand.

Ingredients:

• salted mushrooms - 100 g;
• sauerkraut - 100 g;
• canned peas - 1 tbsp. l .;
• beets - 200 g;
• carrots - 200 g;
• apple - 150 g;
• red onion - 20 g;
• fresh herbs - for decoration;
• vegetable oil - for dressing.

1. Prepare to cook beets and carrots. With moderate heat and a closed saucepan, this can take about an hour. Then cool the food and peel.
2. Dice the carrots and place in a bowl.
3. Chop the beets as well.
4. Drain the sauerkraut or squeeze by hand. Chop it into smaller pieces and mix with the beets.
5. Remove the salted mushrooms from the brine, cut into small pieces.
6. Rinse fresh herbs in water and dry slightly with a napkin.
7. Chop the red onion into cubes or thin rings.
8. Peel the apple, leave one pulp. Cut it, like the rest of the food, into cubes.
9. Combine all slices (except onions), peas and season with oil.
10. Place the vinaigrette on a plate. Garnish with salted mushrooms, red onions and herbs on top. Serve the appetizer right to the table, only now it has the most appetizing appearance, taste and aroma.

• For satiety, meat, poultry pulp, fish or cooked-smoked products are added to the vinaigrette. When choosing the option with fish, be sure to take boneless fillets.
• In addition, eggs, fried mushrooms, seafood or seaweed can become components of the vinaigrette.
• Combine all the slices for a snack in plastic, porcelain, or enamel bowls. Metal can spoil the taste of the dish.
• If you are creative with cooking, you can cut the food figuratively in the form of flowers or leaves and put it on a plate in the form of a wreath, bouquet or miniature flower bed.

Vinaigrette with sauerkraut - a widespread preparation of this famous salad. A tasty, healthy and inexpensive salad simply could not fail to attract the attention of both healthy food lovers and economical and budget food.

The classic vinaigrette is prepared on the basis of three main components - beets, potatoes and carrots, and other products are already added to them. Vinaigrette with corn, green peas, sauerkraut, pickled and fresh cucumbers, mushrooms are popular.

Vinaigrette with sauerkraut, like other types of vinaigrette, becomes in demand with the onset of autumn and until spring. Boiled vegetables combined with healthy sauerkraut make this salad a real vitamin bomb. The sea of \u200b\u200bvitamins and the minimum of calories contained in the homemade vinaigrette make it an excellent dish for fasting and dieting periods. The calorie content of the vinaigrette is about 53 kcal per 100 g. product.

Despite the fact that the vinaigrette with, although not considered a festive salad, but rather a salad for the everyday table, can be found in the menu of some restaurants and cafes. If you want to cook it no worse than in a restaurant, then for this you need to know some secrets of its preparation and, of course, find a good recipe.

The vinaigrette with sauerkraut will turn out delicious if you use properly boiled vegetables and good quality sauerkraut for its preparation. It is advisable not to take too sour and old cabbage for making vinaigrette, it is better to stew it.

Today I want to offer you a step by step recipe for vinaigrette with sauerkraut. Now let's take a look at how to make a delicious sauerkraut vinaigrette.

Ingredients:

• Beets - 1 pc.,
• Carrots - 2 pcs.,
• Potatoes - 4 pcs.,
• Onions - 1 pc.,
• Green peas - 100 gr.,
• Sauerkraut - 100 gr.,
• Salt - on the tip of a teaspoon,
• Sunflower oil - 2 tbsp spoons.

Vinaigrette with sauerkraut - recipe

To prepare the vinaigrette, boil beets, potatoes and carrots in their uniforms. Potatoes and carrots can be boiled in the same saucepan, while beets must be boiled separately from other vegetables in order not to color them. To prepare a delicious vinaigrette, it is important to properly boil the beets. The duration of boiling beets will depend on many factors, but in any case, beets should not be boiled for more than one hour. Long-term cooking not only promotes the decomposition and leaching of many vitamins and minerals, but also negatively affects the color of beets.

Boil the potatoes with carrots for about 30 minutes. Drain the cooked vegetables and let them cool down on their own. After cooling, peel carrots, potatoes and beets with a knife or vegetable peeler. Cut the vegetables into cubes. Moreover, potatoes can be cut a little larger than carrots.

Peel the onions. Cut it into cubes too.

Remove the required amount of canned peas from the jar.

Put beets, potatoes, carrots, onions and peas in one bowl.

Add sauerkraut to the ingredients of the salad.

Stir the vinaigrette.

Salt it and season with sunflower oil. Stir again.

Transfer the vinaigrette to a salad bowl and serve. Enjoy your meal. I would be glad if this recipe for vinaigrette with sauerkraut comes in handy.

Vinaigrette with sauerkraut. Photo

I also offer you a recipe for vinaigrette with beans and sauerkraut.

Ingredients:

• Potatoes - 5 pcs.,
• Carrots - 1 pc.,
• Beets - 2 pcs.,
• Bulb onions - 1 pc.,
• Pickled beans - 100 gr.,
• Pickled cucumbers - 2 pcs.,
• Sauerkraut - 100 gr.,
• Sunflower oil,
• Salt.

Vinaigrette with beans and sauerkraut - recipe

Boil potatoes and beets until tender. Peel the vegetables after boiling and cooling. Cut them into small cubes. Put in a bowl.

Chop the onions and pickled cucumbers into small cubes. Add them to the bowl with the rest of the salad ingredients. Add sauerkraut and pickled beans to the vinaigrette. If there are no pickled beans, replace them with plain boiled beans. Vinaigrette with beans and sauerkraut season with sunflower oil and salt.

Vinaigrette is everyone's favorite vegetable salad, which occupies an important place in the autumn and winter menus. All the gifts of autumn are present in it, from this it becomes not only tasty, but also useful. I usually cook a large portion of vinaigrette, as this salad is never too much for our family! I love vinaigrette with and without beans. But children prefer vinaigrette with sauerkraut and peas - it is this recipe that I will gladly share with you. I photographed the whole process in great detail, I think that now even the youngest hostesses will cope with the preparation of the vinaigrette.

Ingredients

To make a vinaigrette with sauerkraut and peas, you will need:

beets - 2 pcs.;

carrots - 2 pcs.;

potatoes - 4 pcs.;

onions - 1/2 pc.;

canned green peas - 1 can (380 g);

greens (dill, parsley, green onions) - 1 bunch;

sauerkraut - 150-200 g;

pickled cucumbers - 4-5 pcs. (to taste, if very sour - 3 pcs.);

salt, pepper - to taste;

vegetable oil - 3 tbsp. l

Cooking steps

Chill beets, carrots and potatoes with cold water. To peel.

Cut potatoes, beets and carrots into small cubes.

Finely chop the peeled onion.

Grind greens.

Add sliced \u200b\u200bcucumbers.

We spread the sauerkraut.

Add potatoes and carrots.

At the end, lay out the beets.

We alter everything carefully.

Stir the salad and let it brew and cool for a couple of hours. A delicious vinaigrette with sauerkraut and peas is ready, it perfectly diversifies your diet and will delight you with its fresh taste!

Enjoy your meal!

Step-by-step recipes for making a healthy and tasty vinaigrette with sauerkraut

Rating
recipe

Time
(min)

Serving
(person)

In 100 grams of the finished dish

2 gr.

4 gr.

Carbohydrates

81 kcal.

Option 1. The classic recipe for vinaigrette with sauerkraut

Sauerkraut contains more vitamin C than citrus fruits. In addition, it contains a lot of vitamin B12 and lactic acid. The basis of the classic vinaigrette: vegetables and pickles, but if they are replaced with sauerkraut, it will become even healthier.

Ingredients

• half a kilo of potatoes;
• a pound of carrots;
• grows up. oil - half a glass.;
• half a kilo of beets;
• three turnip onions;
• half a kilo of sauerkraut.

Step-by-step recipe for vinaigrette with sauerkraut

Wash potato tubers and cook over medium heat until cooked in their skins. Be sure to salt the water. When the potatoes are tender, drain the water. Chill the vegetable and peel.

Wash the beets, put in a saucepan with water and put on low heat. Cook from the moment it boils for 60 minutes. Remove the boiled vegetable from the pan. Clean by cooling it completely.

Wash and simmer the carrots over medium heat until tender. Drain the water, cool the vegetable and peel.

Chop the beets in small slices, season with lean oil and set aside for a while. Chop the rest of the vegetables into slices the same size as the beets. Place the ingredients in a deep bowl. Add finely chopped onion and cabbage squeezed from the brine to this. Pour in the oil and mix gently.

Beets will not lose their color during cooking if you add a pinch of citric acid to the water. Also, do not cut off the tails and peels. Salt the vinaigrette only after adding the sauerkraut.

Option 2. A quick recipe for vinaigrette with sauerkraut and cucumber

Vinaigrette is an affordable, tasty and healthy vegetable snack that can be prepared quickly and easily. The cooking process can be significantly accelerated if the vegetables are boiled in the evening. The salad will appeal to those who like sour snacks.

Ingredients

• sauerkraut - 160 g;
• turnip onion - head;
• one carrot;
• grows up. oil - 40 ml;
• three potatoes;
• three pickled or pickled cucumbers;
• beets - four pcs.

How to quickly make a vinaigrette with sauerkraut and cucumber

Use a brush to thoroughly wash the vegetables. Place the potatoes with carrots in one saucepan and the beets in another. Cook vegetables until tender over medium heat. Cool by draining the water from them.

Peel the boiled vegetables. Chop them into small slices and combine in a deep bowl.

Remove the husks and chop the turnip. Remove the pickled cucumbers from the brine and cut into thin strips. Put onions and carrots in a container with other ingredients. Send the cabbage here, after squeezing it out. Season with lightly salt, drizzle with vegetable oil and stir.

Vegetables will peel more easily if they are cooled by immersion in cold water. Beets take longer to cook, so cook them in a separate saucepan. Too sour cabbage can be soaked beforehand.

Option 3. Vinaigrette with sauerkraut and fresh cucumbers

In summer, the vinaigrette can be prepared with fresh cucumbers. It turns out to be a light and healthy snack.

Ingredients:

• one beet;
• fresh herbs - 3 g;
• 200 g sauerkraut;
• turnip onion - head;
• carrots - one piece;
• fresh cucumber - two pcs.;
• vegetable oil - 20 ml;
• potato.

Cooking method

Brush the potatoes and carrots. Boil vegetables over medium heat for 20 minutes until boiling. Drain the hot water and refrigerate the vegetables.

Boil washed beets until soft using a separate saucepan. Remove the boiled vegetable from the broth and refrigerate. Clean.

Chop all vegetables into not too small cubes. Wash fresh cucumbers, wipe and peel them off. Chop into slices the same size as the rest of the salad.

Combine chopped vegetables in a suitable salad bowl. After squeezing out the juice, add the cabbage to the rest of the ingredients. Put the peeled and finely chopped onion here. Season the appetizer with vegetable oil, stir and serve, garnish with chopped herbs.

Try the cucumbers, if they don't taste bitter, you can slice them right with the skin. You can season the salad with sunflower, olive or corn oil. It is advisable to let the salad brew for at least half an hour so that all the vegetables reveal their taste.

Option 4. Vinaigrette with sauerkraut and asparagus

The original recipe for vinaigrette, which contains even more vitamins and beneficial trace elements. Asparagus beans will saturate the body with plant protein.

Ingredients

• 50 g onions;
• 45 ml of sunflower oil;
• 16 ml sesame oil;
• 120 g sauerkraut;
• 300 g of beets;
• 18 ml lemon juice;
• 8 g mustard;
• 100 g carrots;
• 150 g potatoes;
• 200 g of asparagus.

Step by step recipe

Wash the root crops of beets and carrots. Place them in a saucepan of water and cook until soft over medium heat. Cook the beets in a separate saucepan until tender. Cool and peel the vegetables.

Chop the boiled vegetables into not too small slices. Place the beets in a separate plate and pour over a spoonful of vegetable oil. Stir and let sit for a few minutes.

Put chopped potatoes and beets in a beautiful salad bowl. Squeeze the cabbage so that the salad does not turn out watery.

Place the asparagus in boiling water and cook for four minutes over moderate heat. Then throw it on a sieve, transfer to a pan and pour sesame oil on it. Pass on medium heat for two minutes. Put the fried and chilled asparagus in a salad bowl. Add cabbage, carrots and finely chopped onions to this.

In a small bowl, combine freshly squeezed lemon juice with vegetable oil and mustard. Pour over the salad and stir.

Mustard must be tender or spicy. For spiciness, you can add finely chopped chili peppers. Vegetables for vinaigrette are best cut into pieces of medium size. Start making salad only after all the vegetables have completely cooled, otherwise the snack will turn sour quickly.

Option 5. Vinaigrette with sauerkraut and chicken

Everyone is used to the fact that vinaigrette is made exclusively from vegetables. In extreme cases, salt fish is added to it. Try to cook a hearty vinaigrette with chicken. It turns out no less tasty.

Ingredients

• 120 g sauerkraut;
• 90 g carrots;
• 20 ml of lemon juice;
• 50 ml of vegetable oil;
• 240 g of beets;
• 130 g of potatoes;
• 70 g of pickled cucumbers;
• 8 g mustard;
• 150 g chicken fillet.

How to cook

Wash chicken fillet, clean from skin and films. Boil the meat until cooked. Be sure to remove the noise.

Cook potatoes and carrots in one pan. Cook beets in a separate bowl, as it cooks much longer and can stain other vegetables. Take the finished potatoes, beets and carrots out of the pan, cool and peel.

Chopped meat and vegetables in medium slices. Place the beets in a separate container, pour a spoonful of oil, stir and set aside for a while.

Cut cabbage squeezed from brine with a sharp knife even finer. Cut pickled cucumbers into slices the same size as the rest of the vegetables. Combine all chopped vegetables in a large salad bowl, add beets.

Squeeze the juice of a lemon into a small bowl, add mustard and vegetable oil to it. Shake well. Season the salad with the sauce and mix.

Chicken can be replaced with turkey or duck fillet. Be sure to squeeze the cabbage from the brine so that the salad does not drip ahead of time. If it is too acidic, put it in a sieve and rinse under running water, then wring it out.