Sauerkraut vinaigrette with pickles

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Wash the potatoes, place them in a pan of boiling water and cook until tender, about 20-25 minutes, depending on the type of potato. You can easily check readiness by piercing the tubers with a knife with a sharp blade. You should not overcook the potatoes so that they do not turn into puree when cutting. Take it out of the water, let it cool, peel it and cut it into small cubes. I usually use a round strainer with square divisions for this, then everything is done quickly and accurately.

2. STEP 2

   

   Boil the carrots for 30-35 minutes, cool, peel and cut into small cubes like potatoes. I boiled the carrots in the same pan with the potatoes and chopped them using the same strainer.

3. STEP 3

   

   We cut off the ends of the cucumbers and cut them into the same small cubes as potatoes and carrots.

4. STEP 4

   

   Boil the beets until tender for about 40 minutes, cool, peel and grate.

5. STEP 5

   

   Wash the onion and chop finely.

6. STEP 6

   

   Wash and chop the greens.

7. STEP 7

   

   Mix potatoes, carrots, cucumbers and green peas in a salad bowl.

8. STEP 8

   

   Add beets and cabbage.

9. STEP 9

   

   Salt and pepper to taste, sprinkle with dill and pour over unrefined vegetable oil. Mix. Salad ready!