Roasted Vegetable Vinaigrette with Sauerkraut

Ingredients

• Potato 5 pieces
• Carrot 2 pieces
• Beetroot 2 pieces
• Canned Mushroom Soup 5 oz
• Sauerkraut 5 oz
• Pickled Cauliflower 3 pieces
• Onion 1 piece
• Vegetable Oil 2 spoons
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Boil the carrots, potatoes, and beets until tender, being careful not to overcook them. If possible, peel and dice them into cubes measuring 5-6 mm on each side. Alternatively, you can roast all these vegetables by wrapping each one separately in foil, after lightly drizzling them with vegetable oil. Roast at 390°F for about forty minutes. In this case, the vegetable flavor becomes more pronounced and rich.

Step 2

Dice the onion and pickles into cubes half the size of the root vegetables.

Step 3

Shred the cabbage into thin short strips, making it easy to mix into the salad.

Step 4

Combine all the ingredients, drizzle with oil, season with salt and pepper, and mix well.