Vinaigrette Salad

The delicious and colorful vinaigrette salad is a classic dish from the Russian cold buffet. This salad is not only an excellent side dish for fish and meat but also a true vitamin bomb, as it is prepared from healthy ingredients - carrots, sauerkraut, onions, and beets.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Peach, fresh

  • 300 g Potatoes, white

  • 200 g Carrot, fresh

  • 100 g Beans, fresh

  • pieces Cucumbers, sour

  • 1 piece Onion, raw

  • 250 g Sauerkraut

  • pieces Salt, table

  • 4 spoon Oil, vegetable oil, canola

Steps

  1. Clean the beetroots thoroughly and wash them well under running water. Place them in a large pot and cover with cold water. Place the pot on the stove and cook the beets in their skins until tender. Check if they are cooked by inserting a long, narrow knife. When the knife slides in easily, drain the beets and let them cool.

  2. Peel the potatoes and carefully clean the carrots (scrape or peel if necessary). Wash the cleaned vegetables, then cut them into equal-sized pieces and cook them in lightly salted water. Towards the end of cooking, add frozen peas and cook them together with the other vegetables. Drain the cooked vegetables and let them cool.

  3. Peel the onion and chop it finely. Cut the pickles into small pieces. Peel the cooled beets and cut them into the same size pieces as the potatoes and carrots.

  4. Combine all the vegetables in a large bowl. Add the pickles and chopped onion. Taste the sauerkraut, and if it seems too sour, rinse it under running water, squeeze it well, and chop it. Add it to the bowl with the other ingredients. Season the salad with salt and oil, mix well, and serve.

Nutrition Information (Per 100g)

  • Calories: 46.75 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 9.76 g
    • Sugars: 3.17 g
  • Protein: 0.95 g
  • Fiber: 2.14 g