Classic vinaigrette with beans and sauerkraut

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make a classic vinaigrette with beans and sauerkraut? This is the simplest salad. To begin, prepare the necessary ingredients according to the list. Some ingredients can be increased, decreased or omitted to suit your taste. Wash the potatoes, beets and carrots, put them in a saucepan, cover with water and boil in their skins until tender. Then drain the water, cool the vegetables and peel them. Beets take the longest to cook, so it is advisable to cook them separately.

2. STEP 2

   

   First fill the beans with water the night before.

3. STEP 3

   

   Place the swollen beans in a saucepan, add fresh water and boil until tender over medium heat. It took me more than an hour. The exact cooking time depends on the size of the beans and their variety. After an hour of cooking, you can lightly salt the water. This way the process will go faster. Ready beans should be soft, but not boiled.

4. STEP 4

   

   Place the finished beans on a sieve and dry. You can replace boiled beans with canned ones.

5. STEP 5

   

   Cut the boiled potatoes into small cubes.

6. STEP 6

   

   Cut the carrots into the same cubes.

7. STEP 7

   

   And beets. I haven’t boiled beets myself for a long time. This is a long process (and in the summer heat it’s also exhausting), so I buy already boiled beets in sealed packaging. It is no different from freshly brewed.

8. STEP 8

   

   Drain the brine from the sauerkraut and lightly squeeze the cabbage.

9. STEP 9

   

   Shake the pickles from the brine and also cut into small cubes. I don’t have ordinary cucumbers, but pickled gherkins. I like them better - crispy, bright. But you need to take a lot of them so that the weight is the same as 2 regular cucumbers. You can replace pickled cucumbers with pickled ones.

10. STEP 10

    

    Cut the onion into small cubes. If you don't like fresh onions, you can omit them completely. Or make its taste softer by pouring 2 tbsp for 10 minutes. l. vinegar. Then drain the vinegar and dry the onions. This will remove the pungent taste from it.

11. STEP 11

    

    Place the chopped vegetables in a salad bowl, add sauerkraut and beans.

12. STEP 12

    

    Salt, pepper, add vegetable oil (I used sunflower oil) and mix. Before serving, place the vinaigrette in the refrigerator for 30 minutes.

13. STEP 13

    

    Transfer the finished salad to a dish, sprinkle with chopped green onions and parsley. Bon appetit!

Comments on the recipe

Natalia M

14.10.2023

5

I haven’t made a vinaigrette for a long time, I wanted it so badly that I cut up a whole bowl) I prefer the version of this salad with beans. I didn’t want to soak and cook the beans, so I took canned ones in a jar. I also like the taste better, more tender. I took larger proportions of the products. We cut the salad together with my daughter, she loves to help with the cutting, and at the same time eats pickled cucumbers) I took my own cucumbers, prepared in the summer. True, I bought sauerkraut, it was long, I had to cut it with scissors, so the vinaigrette turns out more homogeneous. I have purple onions, I really like them in salads, they are so juicy and not very bitter. The vinaigrette is simply delicious, very tasty and juicy! It is also filling and, in terms of ingredients, is quite suitable for dinner. You can eat it just like that, or you can use it as a side dish. It turned out a lot, we ate it ourselves and treated our relatives) Thanks for the recipe!

mother of a sweet tooth

14.10.2023

4.9

An employee once treated me to this version of the famous salad, and it was very good.

ktd22

14.10.2023

5

Boiled carrots in vinaigrette are not needed at all. It is enough that it is in sauerkraut.