Vinaigrette with apple and sauerkraut - a delicious salad for a post
Delicious vinaigrette with apple and sauerkraut - a lean salad of cooked and chilled, raw, pickled, salted, pickled vegetables and fruits. The name comes from French vinegar, olive oil and mustard sauce (vinaigrette) Vinaigrette appeared in Russian cuisine not so long ago, around the beginning of the 19th century, perhaps the recipe was borrowed in Austrian or German cuisine, since the ingredients for Austrian herring salad are very similar.
Vegetables for this vinaigrette recipe can be boiled, steamed or baked in the oven, then cooled to room temperature. The salad is stored for only a few hours, it is advisable to cook this dish shortly before serving.
The vinaigrette recipe is suitable for lean and vegetarian menus, as it does not contain animal products.
- Time for preparing: 15 minutes (without cooking vegetables)
- Servings Per Container: 4-5
Ingredients for Vinaigrette with Apple and Sauerkraut
- 3 beets;
- 3 carrots;
- 4 potatoes;
- 1 apple
- 1 onion;
- 3 pickled cucumbers;
- 1 cup sauerkraut;
- 1/2 cup canned peas;
- 5 tablespoons of olive oil;
- vinegar, sugar, salt, black pepper.
A method of making vinaigrette with apple and sauerkraut - a delicious salad for a post
We clean the boiled beets for vinaigrette from the peel, cut into cubes about half a centimeter in size. Put the beets in a salad bowl, pour a tablespoon of olive oil - oil the beets so that it does not dye the rest of the vegetables.
The potato for vinaigrette, boiled in its uniform, is also peeled, cut into cubes of the same size as the beets.
Then we add the following boiled vegetable - carrot, the remaining ingredients in the vinaigrette will be raw or pickled.
To make the vinaigrette tasty and beautiful, you need to try to chop the ingredients equally.
Sweet and sour apple cut in half, cut the middle. Cut the apple finely, add to the salad bowl.
The onion head is cut into thin half rings. Put the chopped onion in a bowl, add a teaspoon of sugar, a teaspoon of salt, a tablespoon of 9% vinegar and a cup of boiling water. Leave the onions in the marinade for 5-7 minutes, put them on a sieve, cool, add to the salad bowl.
Finely chop three small pickled cucumbers. In this recipe you need pickled cucumbers, they are sweet and sour, they will well complement sauerkraut.
Add chopped cucumbers to the rest of the vinaigrette ingredients.
Throw the canned peas onto a sieve, rinse with warm boiled water, put in a salad bowl.
Sauerkraut is soaked in cold boiled water for 5 minutes, wring out, cut finely if desired. Add the sauerkraut to the vegetables, and you can season the vinaigrette.
Sprinkle vegetables with salt, pepper with freshly ground black pepper, pour with high-quality extra virgin olive oil. Mix vinaigrette with apple and sauerkraut, put in the refrigerator for 15-20 minutes.
Serve the vinaigrette on the table with a slice of fresh bread.
By the way, there are two products that, in my opinion, cannot live without each other - vinaigrette and salty fatty herring! Enjoy your meal!