Vinaigrette with Sauerkraut
Salads • European
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 15 oz
- Carrot 10 oz
- Potato 15 oz
- Pickles 5 oz
- Canned Mushroom Soup 15 oz
- Sauerkraut 5 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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