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 dragged him through many years? In simplicity of preparation, in excellent taste and in an incredible set of vitamins.
How to cook a vinaigrette with sauerkraut, its calorie content, ingredients
Despite the variety of components, the vinaigrette is prepared quite simply, just manage to cut vegetables. But there are still a couple of conditions that are desirable to fulfill.
- Always squeeze sauerkraut so that your salad is not too sour and the salad bowl is not nearly half filled with liquid.
- Cabbage should also be cut, but smaller. Such a “trick” will allow you to evenly distribute the flavors in the salad.
- The next “highlight” is the proper preparation of beets. It was she who gives the vinaigrette a sweetish taste and that same, recognizable, burgundy hue. But show the person who did not know about it.
- The importance of proper preparation of the root crop is that it does not lose color and would not color other vegetables too much, creating a continuous burgundy mass.
- The secret is simple. Cooking salad, or rather, already gathering everything together, add the beets at the very last moment, pre-fill it with butter. This way you take away the ability to color other products from beets. Oil will serve as a kind of barrier. And it is the oil that protects the beets from discoloration from contact with acid from cabbage.
- Do not forget that you can combine different types of vegetable oils. Add 1/6 part unrefined oil to five parts refined. The smell of unfiltered oil will be barely perceptible, but it is he who will give a certain note to the salad.
- Use other oils. For example, flaxseed, sesame and, good old olive oil.
With regards to calorie content, it can be noted that the vinaigrette, despite the abundance of ingredients and the use of butter, is a rather low-calorie salad. Usually, per 100 grams accounts for only 100-120 calories. Some recipes create more, some less. But, if you are on a diet, then the salad will not hurt her. And taking into account the amount of vitamins, nutrients and polyunsaturated healthy fats, this salad will be very much shown for consumption.
Classic sour cabbage vinaigrette
We'll take:
- Potatoes - 250 grams
- Beets - 170 grams
- Carrots - 150 grams
- Salted or pickled cucumbers - 50 grams
- Pickled cabbage - 100 grams
- Onions - a small onion
- Vegetable oil - 4 tbsp. spoons
- Vinegar - tablespoon
- Mustard - tablespoon
- Cook salt and freshly ground pepper
Boil potatoes, carrots and beets. The latter is desirable to cook separately.
Clean the boiled vegetables and cut into cubes a little less than a centimeter per side. Place the beetroot separately and fill with half the oil required for filling.
Mix in a salad bowl chopped potatoes and carrots, crumbled onions, cucumbers, diced.
Squeeze the cabbage well from the juice and cut it into shorter straws. Put it to the vegetables in a salad bowl.
Salt the vegetable cutting, if the salt from the cucumbers and cabbage will not be enough for you. Mix vegetables with beets and mix.
For proper dressing vinaigrette, you must mix a couple of tablespoons of oil, vinegar and fresh mustard. Mix these ingredients to form an emulsion. The most convenient way to do is whisk. Pour the vegetable mixture with ready dressing and stir.
Vinaigrette with sauerkraut and green peas
Canned green peas increase the nutritional value of lettuce, creating out of its fullness, almost a separate dish. Do not forget about the taste made by peas, as well as the addition of the overall structure of the salad.
Products:
- Beets - 0, 2 kg
- Carrots - 0, 2 kg
- Potatoes - 0, 2 kg
- Pickles - 120 grams
- Onion - 50 grams
- Green peas - 150 grams (1 jar)
- Sunflower oil - 3-4 large spoons
- Apple vinegar - s / l.
- Dill and parsley - in a small bunch
- Pepper / salt - at discretion
Cook root vegetables, crumble into cubes. Send potatoes and carrots to a salad bowl, and beets in a separate container.
In the salad bowl to the vegetables, send the sliced cucumbers and onions, pour the peas to them and mix. Salt and pepper if necessary.
Separately lying beets, also fill with oil, stir it until all the pieces are completely covered with oil and transfer to the rest of the vegetables. Stir again to distribute the beets evenly over the salad.
In the salad, add an incomplete spoon of apple cider vinegar, mix and sprinkle with crumbled greens.
Vinaigrette from sauerkraut with beans
Beans, like green peas, is a protein-carbohydrate bomb, perfectly complementing such a salad as a vinaigrette. Consider what is required for cooking:
- Potatoes - 0, 2 kg
- Beets - 0, 15 kg
- Carrots - 0, 15 kg
- Onions - 50-60 grams
- Pickled cabbage - 150 grams
- Sunflower refined oil - four large spoons
- Sunflower unrefined oil - a teaspoon
- Apple vinegar - 20-25 ml.
- Dijon mustard - big spoon
- Dill and parsley - in a small bunch
- Cooking salt and spices if desired
Rinse and leave the beans for thirty minutes in warm water. Boil it until cooked.
Boil vegetables, cut into small cubes. Place the beets in a separate bowl and mix with a couple of tablespoons of sunflower oil. Put the rest of the vegetables in a bowl or salad bowl, mix with the finished beans and finely chopped onion. To them, send the squeezed and chopped cabbage.
Fill the mixture of vegetables and beans with a mixture of oil, including unrefined, vinegar and Dijon mustard. Add beets to this mixture and mix. Salad ready!
Vinaigrette with cabbage and pickles
We take:
- Boiled carrots - 100 grams
- Boiled potatoes - 70 grams
- Cooked beets - 100 grams
- Pickles - 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 pair of twigs
Cut boiled vegetables, divide them into two dishes, separately putting beets. It is necessary to pour half the oil and mix.
Cut salted cucumbers in the same cube as boiled vegetables. Cabbage before cutting how to squeeze, to the maximum ridding it of liquid. Cut it into short straws, and, together with the cucumbers, send to the rest of the vegetables. Last, add the beets.
Mix with oil, vinegar and mustard for dressing. Beat with a whisk until the state of the emulsion and season the salad.
Vinaigrette from sauerkraut with fresh cucumber
Fresh cucumber is a rather unusual choice for vinaigrette. But he is able to give the same, the missing crunchy component in 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
- Spoonful of apple vinegar and light mustard
- Salt and pepper at the discretion of
- Green onions - 4-5 feathers
Boil carrots, potatoes, cut them into cubes. So cut and boiled beets. The latter is necessary in a separate container to flavor with vegetable oil.
Peel fresh cucumbers and cut in proportion to the other ingredients. Squeeze the cabbage from the liquid, finely chop and send to the cooked root vegetables. Put them cucumbers, sliced capers, green onions. When all the ingredients are complete, you can combine them with beets.
Before mixing it is worth filling up the salad. Beat the butter, mustard and vinegar, add a little salt. Refill the salad and feel free to serve it to the table in order to surprise the guests with an unusual ingredient.
Vinaigrette with sauerkraut and chicken fillet
Another culinary rarity is a vinaigrette with chicken fillet. Let's take a look at what this dish consists of and what it is.
Products:
- Chicken fillet - 150 grams
- Potatoes - 130 grams
- Carrots - 100 grams
- Cooked beets - 250 grams
- Salted or pickled cucumbers - 70 grams
- Pickled cabbage - 120 grams
- Vegetable oil - three large spoons
- Lemon juice - big spoon
- Mustard - a big spoon
Chicken fillet can be prepared in a couple of ways. Boil in water or do the same, but steamed. The first method is simple in its execution, but the second allows you to make the meat more juicy. Boil carrots and potatoes, cut them. Cut and beets, put in a separate container, pour part of the oil and forget about it for a while.
Get down to salty. Squeeze sauerkraut, chop with a knife or hatchet. Cucumbers must be cut into cubes. Before cutting it is desirable to clean them. Peeler housekeeper will help you a lot.
Mix boiled chicken, boiled vegetables, cucumbers and cabbage. Season and spread to the whole beets. Before mixing, you must fill the vegetables.
The composition of the refueling is quite simple. Mix a large spoonful of freshly squeezed lemon juice and mustard, add two spoons of oil to them. Beat the mixture until a homogeneous emulsion is obtained and fill the salad with it.
Vinaigrette from sauerkraut and asparagus
Asparagus, also known as asparagus beans, is another, not quite familiar product for the vinaigrette. But in fact, it is an alternative to green beans and green peas.
Ingredients:
- Beets - 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 roots and potatoes. When they podostynut, cut into small cubes. Place the beets in a separate bowl and mix with a pair of spoons of vegetable oil. Potatoes and carrots send to 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 pickled cabbage from moisture by pressing, chop finely. Grind need and onions. With cabbage, send it to a mixture of vegetables. Put the beetroot to them. The most important point in the preparation of salad, namely its dressing, is to mix the sunflower oil, lemon juice and mustard. Season with a mixture of vegetables and a salad ready to be served!
How to replace sauerkraut in vinaigrette
Finding analogues of sauerkraut is quite difficult. The easiest way is the complete absence of cabbage. But this output will save you if the recipe contains pickled cucumbers.
A good option would be to use capers. They differ somewhat in taste, and a lot of them you will not put. To correct the situation with the amount of ingredient can be using a ingredient that is relatively neutral in taste. For example, fresh cucumbers.
A pretty good way to replace is to use fresh cabbage, ground with salt and vinegar. The main thing is not to overdo it with sourness. She will also be in the gas station.
Increasing the amount of pickles can save the situation if you find a severe deficiency of pickled cabbage in your fridge.
Although there is a perception that the vinaigrette is a chaotic mixture, in fact, everything is completely different. But observing the main aspects of its preparation, you can change some of the ingredients to suit your personal preferences. Choose, dream, cook. Successes!
