Vinaigrette with beans and sauerkraut classic

Step-by-step cooking

1. Step 1:

   

   How to make a classic vinaigrette with beans and sauerkraut? This is the simplest salad. First, prepare the necessary ingredients according to the list. Some ingredients can be increased, decreased and excluded to your liking. Wash the potatoes, beets and carrots, put them in a saucepan, pour water and boil in the peel until tender. Then drain the water, cool the vegetables and peel. Beetroot is cooked the longest, so it is advisable to cook it separately.

2. Step 2:

   

   Fill the beans with water beforehand in the evening.

3. Step 3:

   

   Put the swollen beans in a saucepan, pour in fresh water and boil until tender over medium heat. It took me more than an hour. The exact cooking time depends on the size of the beans and its variety. After an hour of cooking, you can add a little salt to the water. This way the process will go faster. The finished beans should be soft, but not boiled.

4. Step 4:

   

   Put the finished beans on a sieve and dry. Boiled beans can be replaced with canned.

5. Step 5:

   

   Cut boiled potatoes into small cubes.

6. Step 6:

   

   Cut the carrots into the same cubes.

7. Step 7:

   

   And beets. I haven't boiled beets myself for a long time. This is a long process (and in the summer in the heat it is also exhausting), so I buy already boiled beets in an airtight package. It is no different from freshly brewed.

9. Step 8:

   

   Drain the pickle from the sauerkraut, squeeze the cabbage slightly.

10. Step 9:

    

    Shake the pickles from the brine and also cut into small cubes. I don't have ordinary cucumbers, but salted gherkins. I like them more - crispy, bright. But you need to take a lot of them so that by weight it turns out like 2 ordinary cucumbers. Pickles can be replaced with pickled cucumbers.

11. Step 10:

    

    Cut the onion into small cubes. If you don't like fresh onions, you can exclude them altogether. Or make it taste softer by pouring 2 tablespoons of vinegar for 10 minutes. Then drain the vinegar and dry the onion. So the sharp taste will disappear from it.

12. Step 11:

    

    Put the chopped vegetables in a salad bowl, add sauerkraut and beans.

13. Step 12:

    

    Season everything with salt, pepper, pour vegetable oil (I have sunflower oil) and mix. Before serving, put the vinaigrette in the refrigerator for 30 minutes.

14. Step 13:

    

    Transfer the finished salad to a platter, sprinkle with chopped green onions and parsley. Bon appetit!