The traditional salad “Vinaigrette” is prepared with sauerkraut, but in this recipe we suggest adding pickles. This gives the salad a tangy salty taste, and it also turns out more juicy. Goes well with vegetable cutlets and porridge.
Ingredients for 2 servings:
Beets – 1 pc.
Carrot – 1 pc
Potatoes – 1pc.
Pickled cucumber – 2 pcs.
Sauerkraut – 4 tablespoons
Green beans (boiled) – 4 tablespoons
Dill greens
Boil the vegetables, cool them down, then peel them. Boil the beans, drain and cool. If you are using canned beans, simply drain the syrup.
- Dice potatoes, carrots, beets, cucumbers into medium sized cubes and mix all the ingredients. Add oil and herbs. To serve in portions use a shaped dispenser, I have it round).
- Remove the shape, and the salad is ready to serve!
Have a nice meal!
