Cooking time80 min
Bright classic vinaigrette with sauerkraut and herring. This is a great alternative to a vegetable salad in the winter. After all, it is just a storehouse of vitamins and minerals that our body needs. In addition, the vegetables can be purchased in any store at an affordable price.
Around the recipe of the classic vinaigrette, the debate continues about what you want in it: green peas or beans. There are different versions of cooking it, with that and other product. I decided to do this. Just in case writing: you may wish to add to this salad or peas, either canned or boiled beans. All three (and even four if you count the two types of beans) salad is a classic.
Prepare all the necessary ingredients to make a vinaigrette. Vegetables take a medium size, this is especially true of beet, it can be fodder. Vegetables thoroughly wash under warm water using a stiff brush from dirt. If the vegetables have signs of rot or rodent damage, then discard them. Boil potatoes and carrots for 25 minutes and let cool. Beets boil for 40-60 minutes, pour cold water for 10 minutes, cool.
The cooled potatoes peel and cut into medium dice. Fold in a bowl.
Carrots peel, cut into dice like potato. Vegetables for salad should be chopped the same order and the flavor and texture were balanced.
Pickled cucumber cut into cubes and add to bowl with vegetables. It is best to choose a cucumber with small seeds, sweet taste. It will bring piquancy to the finished vinaigrette.
Onions clean from the husk, rinse with cold water, not to cry, and finely chop. If you like the sharpness of onions or it salad varieties, you can immediately add to the vinaigrette. Or fill the onions with hot water for a few minutes, drain on a sieve and allow to drain water, cool. Then it will lose its bitterness and sharpness.
Sauerkraut squeeze from brine, and cut if it is very long. Add to the bowl with the vinaigrette.
Beets peel and cut into cubes. Now you have two options adding. If you like to the salad was brightly colored, add the beets immediately after cutting. If you like to veg remained of his color, then mix it with one tablespoon of oil, stir and only then add it to the vinaigrette.
Mix everything and add salt if required. Then, pour vegetable oil and mix. Be sure to first bring to taste and then pour oil, otherwise the salt will not dissolve. Oil it is best to take not refined, extra virgin. It has a more pronounced flavour and the most useful.
Classic vinaigrette can be served with salt herring, they complement each other. Herring can be bought in the store already processed and cut into pieces. Or do fillet their own, removing the spine and all the bones, then cut into pieces.
In a salad bowl place the salad, add slices of salted herring, decorate with greenery and serve.