Vinaigrette without cucumbers

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make vinaigrette without cucumbers? Prepare all the necessary products. You can increase the amount of sauerkraut and lemon juice to your taste to achieve the desired sourness in the salad.

2. STEP 2

   

   The first step is to boil the vegetables for the salad. Wash the potatoes and carrots and place them in a saucepan. Fill with cold water and place on the stove. Boil until done. You can check the degree of readiness using a toothpick. Drain the water and cool the potatoes and carrots.

3. STEP 3

   

   Boil the beets in a separate pan. To prevent the beets from losing their color during cooking, add a spoonful of vinegar to the pan. For vinaigrette, I prefer to bake beets in an air fryer or in the oven. Cool the finished beets.

4. STEP 4

   

   Peel the onion. Red or white onions are perfect for salad. If you are using regular onion, pour boiling water over the finely chopped onion for a couple of seconds to get rid of the bitterness. Peel the potatoes and carrots.

5. STEP 5

   

   Peel the beets and cut into small cubes. For convenience, I used a vegetable cutter. Add one tbsp. oils Stir.

6. STEP 6

   

   Chop the potatoes and carrots into cubes of approximately the same size. Place in a separate bowl.

7. STEP 7

   

   Drain the liquid from the peas and squeeze the sauerkraut from the brine. Add chopped onions, cabbage and green peas to the potatoes and carrots.

8. STEP 8

   

   Mix the remaining vegetable oil with freshly squeezed lemon juice and season the salad. Mix everything.

9. STEP 9

   

   Add beets to the bowl with all the ingredients.

10. STEP 10

    

    Mix everything thoroughly again. Taste it. If necessary, add salt or lemon juice.

11. STEP 11

    

    Let the salad brew for a while and serve. Vinaigrette without pickles is very tasty!

Comments on the recipe

tatyanochka2022

01.11.2023

5

The vinaigrette went off with a bang. For me it replaced a side dish for a meat dish. Sauerkraut really “decorated” the vinaigrette and gave it a great taste. Although my cabbage was quite sour, after trying the vinaigrette, I decided to add a little vinegar to it (I didn’t have lemon). So it became even brighter. A cucumber would have sounded sharper in this dish. The vinaigrette without cucumbers is much more tender. I prepared it without adding green peas. I tried baking beets in the oven. I wrapped each beetroot in a double layer of foil, put it in a mold, and baked it in the oven for about an hour. The beets were perfectly baked. Thank you very much for the recipe!

Natalia M

01.11.2023

4.6

In winter I often make vinaigrette; it is good both as an appetizer and as a main dish. This time I used the vinaigrette recipe without cucumbers. I just didn’t want to open a three-liter jar). I prepared the vegetables the night before. The beets were baked in foil for 2 hours at 200°C. Boil carrots and potatoes in salted water with the addition of bay leaves. My sauerkraut is homemade, moderately salted and not sour. If it is sour, it is better to rinse with boiled water. I decided not to add lemon juice along with the oil, but to marinate the onions in it. It turned out delicious, sour onions go well with boiled vegetables! Pieces of beets in oil do not immediately turn the salad bright pink, and this is interesting in its own way. My mom did this too. This is a very good vinaigrette recipe! It turns out tasty and healthy!