Vinaigrette is a salad consisting of only vegetables dressed with vegetable oil. Vinaigrette can be called “Vitamin mix” in another way. This is not surprising, because vegetables contain the most vitamins our body needs.
Despite the fact that the recipe for vinaigrette has been known for a long time, each housewife prepares it in her own way. I suggest preparing the vinaigrette according to the recipe that I use to prepare it.
What products do we need to prepare a classic vinaigrette:
beets - 4 pcs.;
potatoes - 4 pcs.;
carrots - 4 pcs.;
pickled cucumbers - 3 pcs.;
sauerkraut - 200 grams;
onions (blue) - 2 pcs.;
vegetable oil - 5 table. spoons (for dressing);
salt - to taste;
green peas - optional.
As you can see, the ingredients for the vinaigrette include only vegetables.
How to make a delicious vinaigrette with sauerkraut - step-by-step recipe with photos:
1. First you need to boil the potatoes, carrots and beets. Then they need to be cleaned.
First the potatoes.
3. Add chopped carrots to it.
5. Then pickles.
6. At the next stage, add onions. By the way, it doesn’t have to be a blue onion, the main thing is that it is fresh.
7. And finally, sauerkraut. The cabbage should also be freshly pickled, crispy and finely chopped.
8. Place all ingredients in one large bowl and season with oil. Don't forget to salt everything, but don't overdo it, because... cabbage and cucumbers are already salty in themselves. Mix everything well.
It is best to serve the vinaigrette in a beautiful salad bowl. When serving, you can decorate it with a sprig of greenery, but this is not necessary, because... the vinaigrette already looks bright and colorful.
This is how you can easily and simply prepare a vinaigrette salad.
I wish you bon appetit!
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Vinaigrette with sauerkraut is truly one of the most recognizable dishes in the countries of the former Soviet Union. What is his popularity that has carried him through many years? In ease of preparation, excellent taste and an incredible range of vitamins.
How to properly prepare a vinaigrette with sauerkraut, its calorie content, ingredients
Despite the variety of ingredients, the vinaigrette is quite simple to prepare; you just have time to cut the vegetables. But there are still a couple of conditions that need to be met.
- Always squeeze to ensure your vinaigrette isn't too sour and your salad bowl isn't nearly half full of liquid.
- It’s also worth cutting the cabbage, but smaller. This “trick” will allow you to evenly distribute the flavors in the salad.
- The next highlight is proper preparation of beets. It is this that gives the vinaigrette a sweetish taste and that same recognizable burgundy hue. But show me a person who didn’t know about it.
- The importance of properly preparing the root vegetable is that it does not lose color and does not over-color other vegetables, creating a solid burgundy mass.
- The secret is simple. When preparing the salad, or rather, already putting everything together, add the beets at the very last moment, after filling them with oil. This way you will take away the ability of beets to color other products. The oil will serve as a kind of barrier. And it is the oil that will protect the beets from discoloration when in contact with the acid from the cabbage.
- Don't forget that you can combine different types of vegetable oils. Add 1/6 part unrefined oil to five parts refined oil. The smell of unfiltered oil will be barely perceptible, but it will give a certain note to the salad.
- Use other oils too. For example, flaxseed, sesame and good old olive oil.
Regarding calorie content, it can be noted that vinaigrette, despite the abundance of ingredients and the use of oil, is a fairly low-calorie salad. Typically, there are only 100-120 calories per 100 grams. Some recipes make more, some less. But, if you are on a diet, then the vinaigrette will not harm it. And taking into account the amount of vitamins, nutrients and polyunsaturated healthy fats, this salad will be very suitable for consumption.
Classic sauerkraut vinaigrette
We will take:
- Potatoes – 250 grams
- Beetroot – 170 grams
- Carrots – 150 grams
- Salted or pickled cucumbers – 50 grams
- Sauerkraut – 100 grams
- Onion - small onion
- Vegetable oil – 4 tbsp. spoons
- Vinegar - tablespoon
- Mustard - tablespoon
- Table salt and freshly ground pepper
Boil potatoes, carrots and beets. It is advisable to cook the latter separately.
Peel the boiled vegetables and cut into cubes a little less than a centimeter per side. Place the beets separately and add half the oil required for dressing.
Mix chopped potatoes and carrots, chopped onions, and diced cucumbers in a salad bowl.
Squeeze the cabbage thoroughly from the juice and cut into shorter strips. Place it with the vegetables in the salad bowl.
Salt the cut vegetables if the salt from cucumbers and cabbage is not enough for you. Combine vegetables with beets and stir.
To properly season the vinaigrette, you need to mix a couple of tablespoons of oil, table vinegar and fresh mustard. Mix these ingredients to form an emulsion. The most convenient way to do this is with a whisk. Pour the prepared dressing over the vegetable mixture and stir.
Vinaigrette with sauerkraut and green peas
Canned green peas increase the nutritional value of the salad, making it almost a separate dish in terms of satiety. Don't forget about the flavor the peas bring, as well as adding to the overall structure of the salad.
Products:
- Beetroot – 0.2 kg
- Carrots – 0.2 kg
- Potatoes – 0.2 kg
- Pickled cucumbers – 120 grams
- Onion – 50 grams
- Green peas – 150 grams (1 can)
- Sunflower oil – 3-4 large spoons
- Apple vinegar – s/l.
- Dill and parsley - a small bunch each
- Pepper/salt – optional
Boil the root vegetables, chop into cubes. Place the potatoes and carrots in a salad bowl, and the beets in a separate container.
Place chopped cucumbers and onions in a salad bowl with vegetables, add peas to them and stir. Season with salt and pepper if necessary.
Pour oil over the beets lying separately, stir until all the pieces are completely covered with oil and add to the rest of the vegetables. Stir again to evenly distribute the beets throughout the salad.
Add half a spoonful of apple cider vinegar to the salad, stir and sprinkle with chopped herbs.
Sauerkraut vinaigrette with beans
Beans, like green peas, are a protein-carbohydrate bomb that perfectly complements a salad such as a vinaigrette. Let's consider what is required for preparation:
- Potatoes – 0.2 kg
- Beetroot – 0.15 kg
- Carrots – 0.15 kg
- Onions – 50-60 grams
- Pickled cabbage – 150 grams
- Refined sunflower oil - four large spoons
- Unrefined sunflower oil – teaspoon
- Apple vinegar – 20-25 ml.
- Dijon mustard - large spoon
- Dill and parsley - a small bunch each
- Table salt and spices as desired
Rinse and leave the beans in warm water for thirty minutes. Boil it until completely cooked.
Boil the vegetables, cut into small cubes. Place the beets in a separate bowl and mix with a couple of tablespoons of sunflower oil. Place the remaining vegetables in a bowl or salad bowl, mix with the prepared beans and finely chopped onions. Send pressed and finely chopped cabbage to them.
Season the vegetable and bean mixture with a mixture of oil, including unrefined oil, vinegar and Dijon mustard. Add beets to this mixture and stir. Salad ready!
Vinaigrette with cabbage and pickled cucumber
We take:
- Boiled carrots – 100 grams
- Boiled potatoes – 70 grams
- Boiled beets – 100 grams
- Pickled cucumbers – 50 grams
- Pickled cabbage – 200 grams
- Onion – medium onion
- Sunflower oil – two large spoons
- 9% vinegar – 30 ml.
- Mustard – 4 tablespoons
- Fresh dill and parsley - a couple of sprigs each
Chop the boiled vegetables, divide them into two dishes, placing the beets separately. It needs to be filled with half the oil and mixed.
Cut the pickled cucumbers into the same cubes as the boiled vegetables. Before slicing, squeeze the cabbage thoroughly, removing as much liquid as possible. Cut it into short strips and, together with the cucumbers, add it to the rest of the vegetables. Lastly, add the beets.
For dressing, mix oil, table vinegar and mustard. Whisk until emulsified and season the salad.
Sauerkraut vinaigrette with fresh cucumber
Fresh cucumber is a rather unusual choice for a vinaigrette. But it is able to add that very missing crunchy component to the salad.
Ingredients:
- 3 medium potatoes
- One hundred grams of carrots
- Two hundred grams of boiled beets
- 150 grams of fresh cucumbers
- 150 grams of sauerkraut
- Capers - half a tablespoon
- Three large spoons of vegetable oil
- Spoon of apple cider vinegar and light mustard
- Salt and pepper at your discretion
- Green onions – 4-5 feathers
Boil carrots, potatoes, cut them into cubes. Chop the boiled beets this way. The latter must be flavored with vegetable oil in a separate bowl.
Peel and cut fresh cucumbers in proportion to the other ingredients. Squeeze the cabbage from the liquid, chop finely and add to the prepared root vegetables. Add cucumbers, finely chopped capers, and green onions to them. When all the ingredients are assembled, you can combine them with the beets.
Before mixing, you should dress the salad. Whisk the oil, mustard and table vinegar, add a little salt. Season the vinaigrette and you can safely serve it to the table in order to surprise your guests with an unusual ingredient.
Vinaigrette with sauerkraut and chicken fillet
Another culinary rarity is vinaigrette with chicken fillet. Let's look at what this dish consists of and what it is.
Products:
- Chicken fillet – 150 grams
- Potatoes – 130 grams
- Carrots – 100 grams
- Boiled beets – 250 grams
- Salted or pickled cucumbers – 70 grams
- Pickled cabbage – 120 grams
- Vegetable oil - three large spoons
- Lemon juice – large spoon
- Mustard - large spoon
Chicken fillet can be prepared in a couple of ways. Boil in water or do the same, but steam. The first method is simple in its implementation, but the second allows you to make the meat more juicy.
Boil carrots and potatoes, cut them. Cut the beets, put them in a separate container, pour some oil on them and forget about them for a while.
Let's get to the salty stuff. Squeeze the sauerkraut and chop it with a knife or hatchet. Cucumbers must be cut into cubes. It is advisable to clean them before slicing. A vegetable peeler will help you a lot.
Mix boiled chicken, boiled vegetables, cucumbers and cabbage. Season and add beets to everything. Before mixing, you need to season the vegetables.
The composition of the dressing is quite simple. Mix a large spoonful of freshly squeezed lemon juice and mustard, add two tablespoons of oil. Beat the mixture until you obtain a homogeneous emulsion and season the salad with it.
Sauerkraut and Asparagus Vinaigrette
Asparagus, also known as green beans, is another, not entirely familiar product for vinaigrette. But in essence, it is an alternative to beans and green peas.
Ingredients:
- Beetroot – 0.3 kg
- Potatoes – 0.15 kg
- Carrots – 0.1 kg
- Pickled cabbage – 0.12 kg
- Onion – 50 grams
- Asparagus – 200 grams
- Sunflower oil – 4 large spoons
- Sesame oil - large spoon
- Lemon juice - tablespoon
- Table mustard - two teaspoons
The first step is to boil the root vegetables and potatoes. When they have cooled, cut them into small cubes. Place the beets in a separate bowl and mix with a couple of tablespoons of vegetable oil. Place the potatoes and carrots in the main salad bowl.
Boil the asparagus for four to five minutes, and then fry in sesame oil for no more than two minutes. Send the finished beans to the potatoes and carrots.
Remove moisture from pickled cabbage by squeezing and chop finely. You will also need to chop the onion. Add the cabbage to the vegetable mixture. Place beets on them.
The most important point in preparing a salad, namely its dressing, is to mix sunflower oil, lemon juice and mustard. Season the vegetables with the mixture and the salad is ready to be served!
How to replace sauerkraut in vinaigrette
Finding analogues of sauerkraut is quite difficult. The easiest way is to completely avoid cabbage. But this solution will save you if the recipe contains pickled cucumbers.
A good option would be to use capers. They taste somewhat different, and you can’t put too much of them. You can correct the situation with the quantity of the ingredient by using an ingredient that is relatively neutral in taste. For example, fresh cucumbers.
A fairly good replacement method would be to use fresh cabbage, grated with salt and vinegar. The main thing is not to overdo it with sourness. She will also be in the gas station.
By increasing the amount of pickles, you can save the situation if you find an acute shortage of pickled cabbage in your refrigerator.
Although there is an opinion that vinaigrette is a chaotic mixture, in reality, everything is completely different. But by following the basic aspects of its preparation, you can change some ingredients to suit your personal preferences. Choose, fantasize, prepare. Good luck!
Step 1: prepare the vegetables.
First of all, we need to thoroughly rinse all the vegetables under running warm water. To do this, we will use a kitchen brush to remove the remaining soil (since most of the components grow in our garden) and other dirt.
Next, place the beets first on the bottom of a large pan, since they will take the longest to cook. Then add carrots and potatoes. Fill the vegetables with regular cold tap water so that it completely covers the ingredients and place on high heat. To make the liquid boil faster, cover the container with a lid. Immediately after this, turn on the burner and cook everything for 25–35 minutes(depending on the size of the vegetables). After the allotted time has passed, check the potatoes and carrots for readiness. To do this, we will try to pierce them with a fork. If the inventory fits in easily, it means the components are ready and you can take them out. If not, then you should extend the cooking time further. for 7–10 minutes.
Now place the potatoes and carrots on a cutting board and let them come to room temperature. Attention: We don’t turn off the burner, since we still have beets cooking in the pan. In terms of time, this vegetable takes approximately 1.5–2 hours depending on its size. That is, we just have to wait more about 60–80 minutes. But I advise you to pierce the vegetable with a fork from time to time so that it does not overcook. In the meantime, let's take care of the cooled components.
First of all, use a knife to peel the potatoes.
Then finely chop into cubes and pour into a medium bowl.
Then remove the skin from the carrots and chop it in the same way as the previous component. We move the orange cubes into a common container and see how we are doing with the beets.
When it is already cooked, turn off the burner, and use a fork to remove the vegetable from the pan and place it in a large bowl. Place the container under running cold water in the sink. This must be done so that the beets cool quickly and the skin can be easily removed from them. Now put the component on a cutting board and chop it into small cubes with a knife. Pour the chopped vegetable into a common bowl.
Step 2: Prepare the canned green peas.
Using a can opener, open the can of green peas and carefully drain the liquid in which they were stored. Attention: many housewives also place this component in a colander and rinse under running water to rinse off the sediment. I don't usually do this. And then see for yourself, if you have a desire, then you can process the peas one more time.
Step 3: prepare the onions.
Using a knife, peel the onion and rinse thoroughly under running warm water. Next, place the component on a cutting board and chop into cubes. Attention: The finer we chop the onion, the tastier the vinaigrette will be. In fact, if you are not a fan of this ingredient, you can do without it. For everyone else, I advise you to immediately pour the onions into a bowl with other chopped vegetables.
Step 4: prepare vinaigrette with sauerkraut.
Add canned green peas to a bowl with chopped vegetables, and with clean hands, squeeze out excess juice from the sauerkraut and also put it in a common container. Now add salt and ground black pepper to taste and season the ingredients with vegetable oil. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the vinaigrette is ready!
Step 5: Serve the vinaigrette with sauerkraut.
Transfer the finished vinaigrette with sauerkraut from a bowl to a salad bowl or onto a special plate and serve to the dinner table along with slices of bread. Although the dish consists of only vegetables, believe me, it is very filling, so you can treat your household with it as the main meal for breakfast or dinner.
Bon appetit everyone!
To prevent vegetables from turning purple, you should first put chopped beets in a bowl and season it with vegetable oil. Only after this can you add the remaining ingredients, and then they will acquire a soft pinkish tint;
This vinaigrette is best stored in the refrigerator for no more than two days, since then it begins to produce juice and becomes not so tasty;
To add flavor to the dish, you can season it with unrefined sunflower oil. But this is not for everyone.
Vegetable salad, everyone’s favorite vinaigrette, a recipe with sauerkraut and green peas from Svetlana Burova, as well as an idea on how to decorate the vinaigrette:
VINAIGRETTE WITH SAUERCABBAGE
Dear friends, I offer you a recipe for vinaigrette, this salad can also be eaten during fasting, it is very tasty, healthy and nutritious.
The vinaigrette can be consumed directly as a main course, or served as an appetizer before main courses.
Vinaigrette recipe, ingredients:
- - 3 pcs. (average)
- Carrots – 4 pcs. (average)
- Potatoes – 5 pcs. (average)
- Onions – 1-2 pcs.
- Sauerkraut – 300 gr.
- Green peas – 1 can.
- Pickled cucumber – 1 pc. (For decoration)
- Sunflower oil (unrefined) – 50 g. (for refueling)
- Salt - to taste.
How to make vinaigrette
Wash beets, carrots, potatoes thoroughly. Boil in water until tender. You can also bake the vegetables for the vinaigrette in the oven, steam them in a slow cooker, or in the microwave. Cool, clean.
Cut all the vegetables into small cubes. Place in a deep container.
We also chop the onion in the vinaigrette as finely as possible. Add to vegetables.
Add sauerkraut and green peas to the vinaigrette.
Vinaigrette with sauerkraut is a very simple, light salad for lunch or dinner. It cooks quickly. A tasty and healthy snack on the table will be appropriate at any time of the year.
Add only ingredients you like to your salad. Vegetable components of the snack are a source of life-giving force, health and longevity.
With the arrival of cold weather, include this vitamin salad in your menu.
We will need:
- carrots – 3 pcs.;
- sunflower oil – 30 ml;
- sauerkraut – 150 g;
- fresh parsley;
- beets – 3 pcs.;
- onion – 1 pc.;
- small potato tubers – 4 pcs.;
- salt and ground pepper to taste.
How to make a classic vinaigrette with cabbage:
- Boil beets, carrots and potato tubers in a saucepan.
- Peel the cooled soft vegetables and cut into cubes.
- Chop the onion into half rings.
- Place sauerkraut in a large salad bowl and add all the chopped vegetables.
- Season the salad with black pepper, add salt, pour in vegetable oil, and chop the chopped parsley.
- Mix everything with a spoon and the delicious healthy snack can be served. Bon appetit!
Delicious and satisfying salad with beans
A rich vinaigrette with high energy value of legumes is a dish of balanced nutrition.
Grocery list:
- one onion;
- potatoes – 200 gr;
- cabbage – 0.2 kg;
- beans – 150 gr;
- sunflower oil – 30 ml;
- beets – 0.2 kg;
- pickled cucumbers – 200 gr.
How to make a vinaigrette with beans and sauerkraut:
- Cook all the vegetables until they soften.
- Place beets, chopped into cubes, into a salad bowl.
- Chop the boiled and peeled potato tubers into squares.
- Finely chop the processed onion and place in a salad bowl.
- Combine all the vegetables in one bowl and add white beans. You can either buy it in a store in canned form, or boil it at home and add it to a salad.
- All that remains is to add sauerkraut and vegetable oil.
- Mix and serve cold. Bon appetit!
Vinaigrette with sauerkraut and green peas
A tasty and simple summer salad option, time-tested.
A very tasty vinaigrette with sauerkraut and green peas. Basic ingredients:
- onion – 100 gr;
- beets – 0.6 kg;
- lemon juice – 50 g;
- potatoes – 0.6 kg;
- fresh dill – 40 g;
- tin of peas (400 g);
- carrots – 0.4 kg;
- a pinch of black pepper;
- sauerkraut – 300 g;
- salt to taste;
- olive oil – 30 ml.
How to make a vinaigrette with sauerkraut and peas:
- Wash the vegetables, and cook the potatoes, carrots and beets in separate pans until soft, without peeling them.
- Wait for the cooked root vegetables to cool. Now we clean them and chop them into equal cubes.
- Finely chop the washed dill and onion.
- Place all the chopped products in a salad bowl, pour the peas out of the jar. In this case, first drain all the liquid.
- All that remains is to chop the sauerkraut, add oil, lemon juice, pepper and salt.
- Mix the ingredients and serve, for example, with a delicious portion of potatoes.
With cabbage and pickled cucumbers
A recipe for those who love sour snacks. In addition, a salad will save the day if you haven’t added enough salt to some dish.
Recipe Ingredients:
- three potatoes;
- one onion;
- vegetable oil – 40 ml;
- beets – 4 pcs.;
- salt to taste;
- three pickled cucumbers;
- one carrot;
- cabbage – 160 gr.
Step-by-step preparation:
- First you need to boil the vegetables.
- We wash the carrots, beets and potatoes from dirt and put them in a pan without peeling them.
- It will be much easier to peel them once they are cooked and cooled. We cook beets in a separate bowl.
- Chop the peeled vegetables into small cubes. Load them into a deep salad bowl.
- Peel the onion and chop finely. We take the pickled cucumbers out of the jar and cut them into squares.
- Transfer the onion and cucumber pieces to the rest of the vegetables in the salad bowl.
- Load in the sauerkraut, pour in the oil, add the amount of salt we need.
- All that remains is to mix the contents of the bowl and set the table.
With sauerkraut and chicken fillet
This is a more filling and high-calorie version of the salad. It can be served with fried potatoes or mashed potatoes.
The vinaigrette can be consumed directly as a main course, or served as an appetizer before main courses. What to take:
- sauerkraut – 120 g;
- lemon juice – 20 ml;
- beets – 240 gr;
- pickled cucumbers – 70 g;
- chicken fillet – 150 g;
- mustard – 8 g;
- potato tubers – 130 g;
- vegetable oil – 50 ml;
- carrots – 90 gr.
Step-by-step instruction:
- Separately, boil the chicken or fillet until fully cooked.
- Cook carrots and potatoes in one pan, beets in another.
- Once the food is soft, remove it from the pan and wait until it cools down.
- Chop all the vegetables and chicken into cubes.
- Place the chopped beets in a separate container, add one tablespoon of oil and remove for a while.
- Squeeze the cabbage from the vinegar sauce and chop it into arbitrary pieces.
- Pickled cucumbers can be peeled and cut into cubes.
- Mix all processed foods in one large salad bowl, add beets in oil.
- Prepare salad dressing. To do this, pour lemon juice into a small cup, put mustard there and add 30 ml of vegetable oil, stir.
- Season the vinaigrette with this mixture and stir.
With asparagus
This original version is distinguished by a higher content of vitamins and vegetable proteins contained in green beans.
You will need:
- onion – 50 g;
- sesame oil – 16 ml;
- beets – 300 gr;
- mustard – 8 g;
- potatoes – 150 gr;
- asparagus – 0.2 kg;
- carrots – 100 gr;
- lemon juice – 18 ml;
- cabbage – 120 gr;
- sunflower oil – 45 ml.
Prepare the vinaigrette step by step:
- Boil root vegetables and potato tubers in their skins until soft.
- Chop all the cooked vegetables into pieces.
- Separately, place the beets on a plate and pour in 20 ml of sunflower oil.
- Place potato and beet cubes into a beautiful salad bowl.
- Drain all the liquid from the pickled cabbage. Otherwise our salad will turn out watery.
- Cook asparagus for 4 minutes over medium heat. Next, transfer it to a frying pan, add sesame oil and sauté for 2 minutes.
- We send the frying to the salad bowl.
- Add cabbage, beets and chopped onions.
- All that remains is to prepare the salad dressing.
- Combine lemon juice, mustard and 30 ml of sunflower oil in a bowl. Mix the ingredients and pour into the salad.
With fresh cucumbers
Do you want to increase your appetite and at the same time improve your gastrointestinal tract?
Prepare the salad according to the following recipe:
- one beet;
- fresh herbs – 3 g;
- one carrot;
- sunflower oil – 20 ml;
- two fresh cucumbers;
- one onion;
- sauerkraut – 0.2 kg.
Prepare a light snack step by step:
- Boil the potatoes and carrots in one container until soft, and the beets in another container. A brightly colored vegetable can turn the potatoes red, and we don’t want that.
- Chop the cooked vegetables into small cubes.
- Remove the skin from washed fresh cucumbers and chop into small pieces.
- Combine the chopped products in a salad bowl.
- Squeeze the cabbage from the juice and add it to the rest of the vegetables along with the chopped onion.
- Now pour in the vegetable oil, mix and serve. Bon appetit!