Hello, my friends,
These cold April’s days my body still feels like eating winter foods. It’s been a week since I bought a can of sweet peas and brought home my dad’s homemade sauerkraut so I feel I simply must share this amazing recipe with you, guys.
I’m fully in love with beetroot and sauerkraut, I always was. This salad is Russian absolute classics which has both these ingredients. I adapted the recipe a little bit though. If you never tried the salad, you’ve missed a lot. It’s very special – salty and sour yet refreshing and very delicious!
I made a huge portion yesterday and had it for lunch today, too. And you know what – vinaigrette is even tastier the next day!
Ingredients are simple, however, you need to boil the veggies, so consider the time. I’m doing this in the morning right after breakfast so there’s plenty of time for them to cool down.
This recipe calls for sauerkraut (fermented cabbage – extremely popular in Europe and in the States these days, however, been a traditional Russian side dish for ages). I will definitely share my dad’s fantastic cabbage recipe with you one day. Meanwhile I’m sure you can buy sauerkraut in any organic food store (I assume in the Deutsch, Russian or Polish corner).
Ingredients (serves 2):
- 4 medium beetroot
- 2 large carrots
- 2 medium potatoes (I had my portion without potatoes to make it lighter, but I cooked another one with potatoes for my friend, so you’ll need 4 potatoes for two of you)
- 3 salted cucumbers (better not to use pickled – these are different)
- 1 medium onion
- 1 fresh cucumber
- 1 can of green sweet peas (it was so hard to find peas without sugar! I finally found some French peas which are adorable)
- 400 grams of sauerkraut
- organic sunflower seeds oil (better not to replace it with any other)
- freshly (!) ground black pepper
As mentioned, veggies should be boiled, but not all of them. Wash carrots, potatoes and beetroot but don’t peel the skin yet! Place all in a saucepan with cold water, turn on the heat and let it boil. Then lower the heat and let carrots and potatoes cook for about 15 minutes (try with a knife or fork whether they’re soft. Personally I like carrots a little raw). Beetroot will take another 15-20 minutes to get ready, so leave it there.
Once everything is boiled, place all on a plate and leave to cool down. When these are at room temperature, peel off the skin and cut into small squares (I like when these are smaller than 1 cm in diameter, about 6-7 mm).
Thinly slice an onion, place it in a bowl with cold water and add some apple cider vinegar (this will help to get rid of extra bitterness), leave for 10 minutes.
Cut your fresh and salted cucumbers into small squares, mix with other veggies. Add a can of sweet peas, onion and sauerkraut, season with freshly ground pepper. Add your sunflower seeds oil. Mix well.
The salad is ready!
Vinaigrette is absolutely adaptable. You may add more sauerkraut or more fresh cucumbers if you wish. But I like it exactly the way I described above. So that it’s salty yet refreshing. And beetroot gives it a subtle sweet aftertaste. So delicious! This salad is an absolute addiction…
I’d love to receive your feedback after you make it!
P.S. I love to eat vinaigrette together with lentils, basma (tatar national dish with veggies and spices) or squash caviar toasts.