Vinaigrette with Sauerkraut
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Although vegetables in vinaigrette are usually boiled and then peeled, I prefer to peel them first and then cook, as I don't like dealing with soft cooked skins.
Ingredients
- Beetroot - 14.1 oz
- Carrot - 10.6 oz
- Potato - 14.1 oz
- Pickles - 7.1 oz
- Canned Mushroom Soup - 14.1 oz
- Sauerkraut - 7.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - to taste
Step by Step guide
Step 1
Boil the beetroot unpeeled until cooked or bake it in the oven. Separately, boil the unpeeled potato and carrot until cooked. Let the vegetables cool.
Step 2
Cut the pickles into cubes. Finely chop the sauerkraut.
Step 3
Peel the beetroot, carrot, and potato, then cut everything into small cubes.
Step 4
Mix all the ingredients, season with salt and pepper to taste, and dress with vegetable oil. Serve garnished with herbs.
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