Delicious vinaigrette with apple and sauerkraut - lenten salad cooked and chilled, raw, pickled, salted, pickled vegetables and fruits. The name comes from the 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. Salad is stored for only a few hours; it is advisable to prepare this dish shortly before serving.
Vinaigrette recipe is suitable for a lean and vegetarian menu, as it does not contain animal products.
- Cooking time: 15 minutes (without cooking vegetables)
- Servings: 4-5
Ingredients for vinaigrette with apple and sauerkraut
- 3 beets;
- 3 carrots;
- 4 potatoes;
- 1 apple;
- 1 onion;
- 3 pickled cucumbers;
- 1 cup of sauerkraut;
- 1/2 cup canned peas;
- 5 tablespoons of olive oil;
- Vinegar, sugar, salt, black pepper.
The way of cooking vinaigrette with apple and sauerkraut - delicious salad to fasting
We clean the boiled beetroot for the vinaigrette from the peel, cut it into cubes approximately half a centimeter in size. Put the beets in a salad bowl, pour a tablespoon of olive oil - sizing the beets so that it does not paint the other vegetables.
Potatoes for vinaigrette, cooked in the uniform, are also peeled, cut into cubes of the same size as the beets.
Then add the next boiled vegetable - carrot, the rest of the ingredients in the vinaigrette will be raw or pickled.
To vinaigrette turned out tasty and beautiful, the ingredients need to try to cut the same.
Sweet and sour apple cut in half, cut out the middle. We cut the apple finely, add to the salad bowl.
Cut onion head 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, turn back on the sieve, cool, add to the bowl.
Finely cut three small pickled cucumbers. This recipe needs pickled cucumbers, they are sweet and sour, well complement sauerkraut.
Add sliced cucumbers to the remaining ingredients of the salad.
Pick up the canned peas on a sieve, rinse with warm boiled water, put in a salad bowl.
Sauerkraut soaked in cold boiled water for 5 minutes, squeeze, cut into small pieces if desired. Add sauerkraut to vegetables, and you can spice up the vinaigrette.
Sprinkle the vegetables with salt, pepper them with freshly ground black pepper, pour quality olive oil of the first cold-pressed extra virgin variety. Mix the vinaigrette with apple and sauerkraut, put in the fridge for 15-20 minutes.
Serve 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 - a vinaigrette and a salty fat herring! Enjoy your meal!