Prepare a tasty vinaigrette with a sauer cabbage recipe. Vinaigrette with sauerkraut and peas
Happy holidays are near or even just a weekend and of course we want to get ready for rest. Unfortunately, even on vacation has to eat. Well, who will sit at the table without salad. And the first thing that comes to mind, of course Vinaigrette.
In a recent article, I gave how to cook it. Even earlier, I wrote an article where he considered. Look there, you will not regret.
How to cook Vinaigrette - Classic step-by-step recipes with photos
This article shows the recipes with sauer cabbage. Original recipe with sea cabbage. And the video with fresh cabbage.
Recipe for Vinegret with sauerkraut and salted cucumbers
Ingredients:
- Svetla - 1 - 2 pcs.
- Carrot - 1 - 2 pcs.
- Potatoes - 3 - 4 pcs.
- Green peas - 250 gr.
- Onions - 1 pc.
- Sauer cabbage - 300 - 400 gr.
- Salted cucumber - 2 - 3 pcs.
- Vegetable oil - 50 gr.
- Milk - 1 tbsp.
- Screwing egg - 1 pc.
Cooking:
1. Potatoes, carrots and coarse we were waved and dried. After readiness, all the vegetables have completely cooled. (Better to cook vegetables from the evening). Potatoes were cooked in the peel (in uniforms). The coarse and carrots can be baked in the microwave or in the oven.
We begin to prepare vegetables for salad.
2. The sauer cabbage is poured with a tablespoon of ordinary milk, mix. Milk begging the smell of acid in the cabbage.
3. First cut the coat. Scroll as you like cutting in salads. Singing the bed in a plate and flood with vegetable oil. For Vigret, we usually use unrefined sunflower oil. It gives a delicious aroma of Salat. Keep in mind that they love it not all.
It is necessary to pour the coating with oil, otherwise all the vegetables will be beetroot.
4. All vegetables we cut, besides salty cucumbers. Salted cucumbers we apply in front of the feed on the table. They give some acid, if they cut them in advance and put in a salad. True, some love this kitty. But it is impossible to store a salad with salty cucumbers.
5. Sliced \u200b\u200bpotatoes, carrots, onions We send to the bed. Press the sauer cauldron and also add to vegetables. Mix everything.
6. Last but add green peas. Leave a bit for decoration. Peas can be added more if you like it.
7. Mix everything and the Vinaigrette is ready.
8. Before serving, add sliced \u200b\u200bcucumbers. Decorating on top of a green peas.
9. I love Vinaigrette with an egg. Cut the egg on 4 parts or less as you like. Decorating the finished dish.
Here is such a beautiful salad turned out. And looks like!
Bon Appetit!
Vinaigrette with roasted onions and original refueling
Ingredients:
- Sauer cabbage - 200 g
- Beets - 1-2 pcs.
- Potatoes - 2 pcs.
- Carrot - 2 pcs.
- Onion - 1 pc.
- Beans - 1 cup
For refueling:
- Garlic - 1 teeth
- Salt and black pepper to taste
- Sugar - 1/2 C.L.
Cooking:
1. Beets, potatoes, carrots mine and boil until readiness. Let us completely cool.
2. Cut the coat with small cubes, lay out in a cup and refuel the 1 tablespoon of vegetable oil so that the swamp does not paint strongly other products. Mix.
3. Potatoes also cut into small cubes. Look at the photo. In the hands of the mesh, which cuts the boiled vegetables is very good and smooth. You will see this in the store, be sure to buy.
4. Also through the mesh we cut carrots.
5. Finely cut onions and will pass it. The frying pan put on the stove, pour some vegetable oil, heating and lay onions there.
While roasted onions, make a refueling.
6. In a cup we pour 5-6 tablespoons of vegetable oil. Solim, add black pepper, add chopped garlic here and half a teaspoon of sugar. Everything is well interfered and let it stand for a refueling of 5-10 minutes.
7. We mix all the ingredients, chopped cabbage, potatoes, carrots. Suck the beans. Lay out roasted onions. Lay out the sliced \u200b\u200bcoat.
8. Mix everything thoroughly.
9. We pour the cooked gas station and mix everything again. Try on salt. If necessary, overhears and mix.
Vinaigret is ready. We decorate the greenery branch and serve on the table.
Bon Appetit!
Original vinaigrette with sea cabbage
Ingredients:
- Sea cabbage - 150 g;
- Beets - 1-2 pieces;
- Potatoes - 2 pcs;
- Boiled carrots - 1 pc.;
- Salted cucumber - 1 pc.
For refueling:
- Vegetable oil - 5-6 st. l.
- Green Bow - 50 g
- Salt and black pepper to taste
- Sugar - 1/3 h. L.
Cooking:
1. Potatoes, coarse, carrot, wash and yell and give it completely cool. (Better to do it from the evening).
2. Boiled vegetables and cucumber cut with small cubes.
3. Sliced \u200b\u200bcooler lay out in a separate cup and add a tablespoon of vegetable oil. Sliced \u200b\u200bpotatoes and carrots lay out to another cup.
4. Finely cut the green onions and sea cabbage.
5. So, we cut potatoes, carrots, salt cucumber, coat, seaweed and green onions.
6. Mix all the ingredients.
Preparing refueling.
7. Pour 5 tablespoons in a cup, preferably unrefined, sunflower oil. Add a third of a teaspoon of sugar, pinch of salt and some pepper. We give refueling to stand 5-10 minutes.
8. Pour the vinegar refueling and mix everything. Try on salt and pepper.
9. Decorate with a cucumber, onion arrow and a leafy of greenery. You can put if there are several canned faces.
Salad turned out to be beautiful, very helpful and tasty.
Try. Of course, sea cabbage will give their taste, but with other products it will only shade the taste of salad.
Bon Appetit!
Video - Vinaigrette with sauerkraut
Video - Vinaigrette with fresh cabbage
Bon Appetit!
Vinaigrette - all the favorite vegetable salad, which in the autumn and winter menu takes an important place. All the gifts of the autumn are present in it, it becomes not only delicious, but also useful. Usually I am preparing a large portion of the vinegar, since this salad for our family does not happen much! I love vinaigrette and beans, and without. But the children prefer vinaigrette with sauerkraut and peas "It is this recipe that I will gladly share with you." The whole process was photographed in very detailed, I think that now even the most young hostesten will cope with the preparation of the winegret.
Ingredients
For the preparation of vinegar with sauerkraut and peas will need:
beets - 2 pcs.;
carrots - 2 pcs.;
potatoes - 4 pcs.;
onion - 1/2 pcs.;
green peas canned - 1 bank (380 g);
greens (dill, parsley, green onions) - 1 beam;
sauer cabbage - 150-200 g;
marinated cucumbers - 4-5 pcs. (to taste, if very acidic - 3 pcs.);
salt, pepper - to taste;
vegetable oil - 3 tbsp. l.
Stages of preparation
Cool beets, carrots and potatoes, bay cold water. To peel.
Cut potatoes, beets and carrots with small cubes.
Purified onions finely cut.
Greens crush.
Add sliced \u200b\u200bcucumbers.
Lay out sauerkraut.
Add potatoes and carrots.
At the end lay out beets.
All gently transform.
Mix the salad and let it breed and cool a couple of hours. Delicious vinaigrette with sauerkraut and peas ready, it wonderfully diversifies your diet and will delight fresh taste!
Bon Appetit!
Bright, satisfying, New Year! This salad does not need a presentation. Vinaigrette is the famous snack dish of Soviet cooking.
To this day, this famous salad with beet, green peas and sauer cabbage enjoys love with households and not only. Our grandmothers in the New Year's Eve eating it. Surely not only for the purpose of economy. The taste of the vinegar from childhood is impossible to convey.
So, today we are preparing the "royal" vinaigrette with peas and cabbage according to the classic recipe. As an exception, vegetables will prepare with a multicooker. I like the steam option of potatoes and carrots more. This is the utility, and the speed of cutting. I advise you to try.
Products are chosen on the list.
Clean from the peel carrots, potatoes and onions.
Potatoes and carrots are welded a couple in a slow cooker, and beets in the main multi-cooker.
While the main vegetable ingredients are boiled, pickled pickles cut into small cucumbers.
We will send cucumbers to a salad bowl.
There is a sauerkraut.
Cooked in a multicooker vegetables need to cool.
Cut into small cubes potatoes and carrots.
We will send to Saladney.
Cut onions onions with small cubes.
Few people know that the onion goes into the vinaigrette in the blanched form. Onions need to quickly quit boiling water and squeeze. Add bow to a salad bowl after potatoes and carrots.
Boiled beets clean and cut into cubes.
Add to Vinaigrette.
All ingredients are mixed.
Canned green peas goes to Vinaigret at the very end.
The vinaigrette need to mix again, but already with caution. Add dressing for salad, which is prepared from sunflower oil with the addition of table vinegar, salt and ground pepper. There is an option with olive oil.
Let's give a vinaigrette to the table in a salad bowl or portion.
Classic vinaigrette with peas and cabbage ready!
2016-02-02
Hello to all readers, by chance or deliberately to my blog! I somehow always feel free to print well-known type recipes (salad of all times and peoples of the former USSR), prose or. It always seems to me that everyone knows how to prepare such prose dishes. But my dear readers are often asked to tell how exactly I am a popular kushane. With caution (what if you get set?), But nevertheless I post the "stuck to the holes" your proven recipe for Vinegret with sauerkraut. 
Who is our main in Vigrette? So to speak, who is there a Vigretny "Primaudonna"? Of course, beets! Juicy, burgundy, sweet and ... insidious! Why "insidious"? But for the virtue of this bright burgundy color, which is especially important for white shirts, blouses, skirts and trousers. Do you remember the case for your knees "squeezed" the harmless boiled carrot? So I - I do not remember. And beets - as much as you like. Moreover, usually, in such situations, when it is absolutely impossible to change yourself! Such "echidism" is characterized by another red guilt, jam from black currant, as well as everything that usually does not wash.
Last fall, I "got rid of the husband, who went on Austria in Austria. Since the regulations did not provide for the linger there for a long time, I grabbed only a couple of neutral color chambers, which took place, by negligence, a light beige linen blouse with a modest neckline. Knowing craving all red and black to the details of my wardrobe and the body, I led myself on a business trip very carefully - I tried not to attract the attention of glasses with Cabernet, plates and cherries.
Updated many details, I will report that I fed us to the "accepting" side "on slaughter". 
Schinitzels with potato salad in Wensi replaced by a swarker and paprikhash.
And in a week we prayed to cook for us something "light." To make us a pleasant, polite Austrias filed for breakfast for their ideas the most dietary "Russian" dish - Vinaigrette with a quashed cabbage in a duet with an excellent herring. I, as I discharged, rashly appeared to breakfast in the very beige, actually even, ivory, blouse with the neckline. Nervously stuck on the chair (premonitions - the great strength), I began to gently eating the vinaigrette, trying not to stumble in a plate. 
Successfully shakeped with a vinaigrette, I was already sighed with relief. And, as it turned out, quite in vain! Opposite me at a table, I am a Valya and quite extensive Mr. Aymansberger (the chief of the office, in which we arrived). So, this mylest Herr suddenly as he sneezes with the full mouth of the vinegar! Splashes, naturally, fly straight into my direction.
The sacrificed Mr. There is enough snow-white napkin, driving through the table and is accepted to rub the evaporator with the neckline, turning the jug with a jug with the Blackmornoodin Mors on the road. And I sit "all of my own", with divorces of the colors of school ink on your knees, sauerkraut and beetroot in the sinus, and for some reason, for some reason it is completely unimaginable - Mordeobo, divorce and maiden name.
Of course, it all ended with just a trip to the girlfriend. There I was swimming in the bathroom, the size of a small bay in the Caribbean Sea and accepted favorably as a gift from Frau aimsberger a wonderful linen suit of a salad color. 
So, in the future, this most costume managed to constantly hide something, somewhere to go around, in something "mounted", about something to burn or commit life to another way to him ...
My recipe does not claim a special "classic" and complete "guttostaty" - just so I prepare the vinaigrette with a sauna cabbage.
Delicious recipe for vinegar with sauerkraut
Ingredients
- 5 pieces of boiled or baked beet.
- 5 Middle-sized potatoes cooked in uniform.
- 2 small boiled in mundar of carrots.
- 1 small bulb.
- Parsley greens.
- Green onions.
- Ground black pepper.
- Vegetable oil.
- 300 g sauerkraut.
- Salt.
How to cook: Step by step instructions with photos
My comments
Today everything! If the information presented in this article was interesting to you, then share it, please, on social networks. Subscribe to update my blog. We have a lot of interesting things ahead. You did not forget that soon - Valentine's Day and you need to cook for a romantic dinner some stunning dessert? We are planned completely wonderful custard cakes. But - not simple, and ... But this is the next room, as they loved to write in thick and not very magazines. To all until tomorrow!
Always your Irina. 
And again the music sounds, not even my youth, and, rather, childhood. But how is she fresh, Nova and beautiful in this stunning performance!
Nicki Parrott - I Will Wait for You
1 medium beets,
1 medium carrot,
1 average potato,
1 bulb,
green peas canned 300 g,
handful of sauerkraut,
marinated or salted cucumbers - a couple of pieces,
sunflower oil
Vinegret preparation recipe:
Beets, carrots and potatoes are mine, drunk in the peel in different boards, cool. Carrot with potatoes can be boil together, and beets are better separately, so as not to paint the rest of the vegetables. The cooking time depends on the size of vegetables, for medium potatoes and carrots - 30 minutes, beets - 40-50 minutes. Cutting vegetables clean, cut into cubes, separately cut the cubes in vegetable oil (so when mixing, they will be less painted with beet).
The onions onions are finely cut, you don't need to shock it with boiling water, an edge should be felt in the vinegar.
Small cubes cut marinated or salted crispy cucumbers.
Cubes of vegetables and onions carefully mix, pour into the vinaigrette handful of pressing sauerkraut, canned green peas without liquid. Let's refuel sunflower oil, I like the vinaigrette with non-refined oil.
This is a classic Vinegret Recipe and, in my opinion, the most delicious one. It turns out very tasty, if the bow for the vigranet in lemon juice with honey and salt (1 small bulb is a teaspoon of honey, the juice of the quarters of the lemon, pinch of salt, pour chopped onions and marine 30 minutes). Recommend.
