Vinegret is an autumn and winter salad of boiled vegetables, pickled cucumbers and sauerkraut. Its ingredients are inexpensive, and it needs no complicated techniques.

The recipe was shared by Liuba Kruk, the author of the Smachno cooking website.

In this version red beans are added to the classic vegetables, and the salad is dressed only with sunflower oil. The key is to follow the order in which the vegetables go into the bowl.

What you need

  • potatoes — 400 g;
  • beetroot — 300 g;
  • carrots — 200 g;
  • onion — 150 g;
  • sauerkraut, drained — 200 g;
  • pickled cucumbers — 200 g;
  • red beans — 2/3 cup;
  • sunflower oil — for dressing;
  • salt and ground black pepper — to taste.

How to make it

1. Cook the beans. Boil the beans until tender.

2. Cook the vegetables. Boil the beetroot separately, and the potatoes together with the carrots.

3. Chop. Peel the onion and dice it finely. Peel the potatoes, beetroot and carrots and cut them into cubes; dice the pickled cucumbers too.

4. Squeeze the sauerkraut. Squeeze the excess liquid out of the sauerkraut.

5. Dress the vegetables without the beetroot. Put the potatoes, onion, sauerkraut, carrots, beans and cucumbers into a large bowl — everything except the beetroot. Dress with oil and mix.

6. Dress the beetroot separately. Dress the beetroot with oil in a separate bowl and mix as well. The oil coats the cubes, so the beetroot stains the other vegetables less.

7. Combine. Add the beetroot to the other vegetables, season with salt and pepper and mix thoroughly once more.

The vinegret is ready and can be served straight away.

As a reminder, you can make the sauerkraut for vinegret yourself — here is a family recipe for 10 kilograms.

Nota bene

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