Vinaigrette that is included in it. Vinaigrette from squid

Vinaigrette salad appeared during the reign of Alexander Ι. They say that this salad was first served on the royal table, and over time, this recipe came to ordinary peasants. This salad got its name after the arrival of a French chef in Russia. When Russian chefs were seasoning this salad with vinegar, a Frenchman came up and asked: "Vinegra?" Translated from French, this word means “vinegar”, but Russian chefs did not know its designation and agreed with the opinion of the Frenchman. Since then, this salad has been called a vinaigrette.

This dish is well known to the Slavic peoples, since the ingredients for vinaigrette are simple and accessible to everyone. Moreover, they all grow in our latitudes, there is no need to buy expensive exotic products. Each of the components of this dish requires special attention, since with proper processing, the taste of the salad is excellent.

How to choose the right products for vinaigrette?

One of the main ingredients of this salad can safely be called beets. The taste of the whole dish depends on its quality. Beets need to choose a dining room, often it is called “vinaigrette”. This root crop should be dense, when pressed on it, a hole should not form. If the beets are soft, this may indicate that the vegetable has been lying for a long time and stored in improper conditions. On the surface, the beets should not have dents or damage. It is best to buy beets without tops, since during long-term storage all the useful substances from beets pass into the leaves. When cut inside, it should not have a hard core. If there is one, then it must be removed from the root crop. The core is too hard, so it will spoil the taste of the dish.

The color of the beets should be saturated, without red and white streaks inside. The darker the color of the pulp, the sweeter the flavor will be. Often, red flesh does not have the sweet, firm flavor of maroon flesh.

It is better to choose potatoes for vinaigrette with an average level of starch. If the potato is very starchy, then in the process of cooking and slicing, it will crumble and fall apart. Checking the level of starch is quite simple. You need to cut the potato into two halves and try to stick them together. If the two halves are held together for a long time, then such a potato has a large amount of starch. If the halves are weakly connected or fall off quickly, this indicates that the potato has little starch.

Onions are added to the vinaigrette, but to make the taste less spicy, it is better to choose red or lettuce white onions. It is quite difficult to get sweet Yalta onions, so it remains to choose sweet lettuce onions. It has an elongated shape and is not bitter at all.

Sauerkraut is also included in the classic vinaigrette recipe. You can just buy it ready-made. But it is worth noting that it should be well sour, as the salad should have additional sourness. The same goes for pickled cucumbers.

How to prepare the ingredients for a salad?

To make a truly classic salad, you need to properly prepare all the ingredients. In addition, you will learn the little secrets of quick preparation of this salad.

Tip #1. Beets are best baked in the oven rather than boiled in water. When this product is baked, it retains its rich sweet taste. During cooking, some of the sugars go into the water, and the beets become more watery. To bake beets, you need to wrap them in foil. Small holes must be made in the foil with a fork or awl so that air can freely pass to the vegetable. To maintain a high temperature on a baking sheet where the beets will lie, you need to pour a two-centimeter layer of table salt. The salt will keep the temperature high for a long time. A medium-sized beetroot is prepared in this way for about 40 minutes.

If you still decide to cook beets, then you do not need to cut off the tail and cut it into pieces. It is best to cook it whole. If you make cuts in this root crop, then during the cooking process all the useful substances will come out into the water.

Tip #2. Potatoes and carrots can be boiled together. By cooking time, these two ingredients are cooked the same way. Fully cooked vegetables will pierce easily with a knife or fork.

Tip #3. So that the salad does not have a bright onion smell, it is better to pre-marinate or fry the onion. If you choose to add fresh onions, it's best to soak them in vinegar or lemon juice for a few minutes. Fried onions can add satiety and appetizing taste. It makes the dish more nutritious.

Tip #4. Add chopped beetroot to the salad at the very last moment so that it does not color the rest of the ingredients. When potatoes, carrots, cucumbers, onions and sauerkraut are ready, they must first be seasoned with salt, and only then with vegetable oil and vinegar. If you add the oil very first, it will create a film on the surface of the vegetables that will prevent salt from getting inside the ingredients. It will seem that the salad is undersalted. Only after this stage, you can add beets, after which the salad is mixed again.

Tip #5. If you are preparing the vinaigrette in advance, it is better to leave it unfilled, as it can drain. You can add oil, salt and vinegar 5-10 minutes before serving the dish. In addition, if the dressed salad is stored for a long time, even in the refrigerator it can quickly deteriorate.

Tip #6. A boiled chicken egg is also added to the classic vinaigrette recipe. It must be cut into small cubes. For a richer taste, herring is also added to the vinaigrette.

Cooking a classic vinaigrette

This recipe is an exact copy of the royal vinaigrette, which was served with a boiled egg. For cooking you need to take:

2 medium beets,

3 potatoes

2 carrots

3 pickled cucumbers,

200 g sauerkraut,

1 onion

sunflower oil,

Cooking steps

1. Boil beets, potatoes and carrots until fully cooked.
2. During this time, dice pickled cucumbers and onions. Pickle onions in vinegar to get rid of bitterness.
3. Boiled potatoes and carrots also cut into cubes. Add sauerkraut, cucumbers, onions. From cucumbers and cabbage, you first need to remove excess brine. To do this, you need to wipe the cucumbers with a paper towel, and squeeze the cabbage well with your hands.
4. Hard boil the eggs, cut into cubes and add to the rest of the vegetables.
5. Dice the beets, but set aside for now and do not add to the rest of the ingredients so that it does not color them burgundy.
6. Salt and pepper all other ingredients, and only then season with vinegar and vegetable oil. Then add chopped beets and mix again.

Vinaigrette for diet

This recipe will appeal to those who follow their figure, or adhere to fasting. This vinaigrette does not contain herring, but the protein is replaced with a green canned pot and beans. In addition, this recipe does not contain potatoes, which are too high in calories. It turns out quite satisfying, but Lenten dish. To prepare it, you need to take:

2 carrots

2-3 pickles,

1 onion

150 g green peas,

200 g boiled beans,

olive oil.

Cooking steps

1. Boil beets and carrots until fully cooked. Peel the cooled vegetables and cut into small cubes.
2. Peel the cucumber from the thick skin so that the taste is more delicate.
3. Peas boil or buy ready-made canned. Excess liquid should drain from the peas, so before sending it to the salad, you need to fold it in a colander.
4. Beans can be boiled in advance, add to the rest of the ingredients.
5. Cut the onion into half rings, marinate in vinegar for 5 minutes. Remove from vinegar and squeeze well.
6. Mix all ingredients and season with salt. Add ground black pepper and a drop of olive oil.

Vinaigrette: a modern recipe

This recipe and serving of the dish will change your former attitude to this, as it seemed before, a familiar dish. This vinaigrette will not only sparkle with new flavors, but also surprise with its presentation. No more bowls of chopped vegetables. Now the vinaigrette can be served as in a restaurant. To prepare this dish you need:

2 carrots

150 g lightly salted sprat,

200 g boiled beans,

3 sour cucumbers

vegetable oil.

Cooking steps

1. Boil beets and beans in advance so that they cool completely.

1. Boil carrots and cut into cubes. Mix the prepared ingredients, also add finely chopped onion and pickled cucumber. It is worth noting that you may need more pickled cucumber, watch the taste so that the salad does not turn out too sour.

1. Add salt, pepper and vegetable oil to the ingredients. Mix, bring to taste.
2. Let's start cutting the sprat. It needs to be cleaned well. To do this, she needs to remove the heads and all the insides.

It is also necessary to get the entire backbone so that only the sirloin remains.

1. In a separate bowl, mix finely chopped dill with parsley, season them with fragrant vegetable oil. The result should be a thick spicy oil with herbs. This dressing needs to decorate the plates.

1. The oil can be distributed on a plate at your discretion, it is better to form circles from the oil. This design looks quite presentable.
2. In the center of the plate you need to put a confectionery round mold, completely cover its sides with sprat carcasses. It is necessary to lay out the fish with an overlap so that it is more convenient to wrap and collect it.

1. It remains only to fill such a "well" of fish. We fill it with the usual vinaigrette and cover the sprat tails to the center.

1. Decorate the center of the dish with greens. Vinaigrette is ready!

Previously, famous chefs prepared vinaigrette, and the dish itself was found only on the royal table. Now everyone can make such a salad at home.

Vinaigrette is a snack characterized by a high content of vitamins and minerals, low calorie content. Residents of European countries call it "Russian salad", because the composition includes ingredients that are traditional for our country. For example, it is quite difficult to meet sauerkraut outside of Russia.

The salad got its name during the time of Alexander I. According to history, a famous chef from France looked at palace kitchen to see how Russian chefs prepare food. He saw the cook pouring vinegar over an unknown dish, and he said the word "vinaigrette". So in France they called vinegar. The courtiers thought that the French expert had voiced the name. From that moment on, the royal menu included a dish with a name of French origin.

Classic recipes involve the use of beets, carrots, potatoes, pickled cucumbers, sauerkraut and onions in equal proportions. The exception is onions, which are usually added more, and carrots, which are put less. As a dressing, a sauce of vegetable oil, three percent vinegar, salt, and pepper is used.

Classic vinaigrette

Classic vinaigrette is a healthy, light, inexpensive snack that has a positive effect on the digestive system. The list of required ingredients is represented by pickles, potatoes, beets. They also add sauerkraut or pickled apples.

Ingredients:

• Potato - 2 pcs.
• Beets - 1 pc.
• Carrot - 1 pc.
• Pickled cucumber - 2 pcs.
• Sauerkraut - 100 g.
• Soaked apple - 1 pc.
• Vinegar - 0.25 cups.
• Vegetable oil - 2 tbsp. spoons.
• Green onions, dry mustard, sugar and vinegar.

How to cook:

1. Boil carrots, potatoes, beets separately. Cut the prepared vegetables into strips or cubes. Also chop the apple and cucumber. Put the ingredients in a bowl, add shredded cabbage.
2. The next step involves preparing the dressing. Pour some water into a small bowl, add dry mustard, sugar, butter, salt. After thorough mixing, dilute the resulting mixture with apple cider vinegar.
3. Before serving, season with sauce, transfer to a salad bowl, sprinkle with chopped onions.

For decoration, use pieces of boiled beets, fresh tomatoes, cucumbers.

Video recipe

Delicious vinaigrette with beans

The next recipe I will present is a bean vinaigrette. If the vegetables are not boiled, but cooked in the oven, the dish will receive unsurpassed taste and aromatic qualities.

Ingredients:

• Potatoes - 2 pcs.
• Beets - 1 pc.
• Pickled cucumber - 1 pc.
• Dry beans - 0.5 cups.
• Vegetable oil - 3 tbsp. spoons.
• Salt, parsley, lettuce.

Cooking:

1. Rinse and soak the beans in cold water for about 7 hours. Replace the water, put the beans to cook over low heat. After an hour or two, remove from the stove, put in a colander.
2. Boil potatoes and beets without peeling them first. I recommend cooking separately. After cooling, cut the boiled vegetables together with the cucumber into cubes.
3. Mix prepared foods, salt, pour oil. Garnish with parsley and lettuce before serving. The end result is a beautiful appetizer.

You can add a little sauerkraut, pickled mushrooms or pickled apples to the vinaigrette. Please note that the taste directly depends on the quality of cutting the ingredients. The finer the ingredients are cut, the tastier the salad will be. For the second, fried potatoes or boiled rice with meat are suitable.

Original recipe with herring

In the old days, vinaigrette was called French sauce, for the preparation of which olive oil, sugar, wine vinegar, salt, mustard are used. It was used as a dressing for various salads, one of which was honored with the name vinaigrette. The basis was only fresh and boiled vegetables.

Beans, salted milk mushrooms, sauerkraut and even homemade herring are often added to vegetable vinaigrette.

Ingredients:

• Potato - 5 pcs.
• Large beets - 1 pc.
• Carrot - 2 pcs.
• Onions - 2 heads.
• Herring fillet - 1 pc.
• Sunflower oil - 3 tbsp. spoons.
• Apple cider vinegar - 1 tbsp. a spoon.
• Green onions, sugar, pepper and salt.

Cooking:

1. Rinse potatoes, beets, carrots and steam. After cooling, cut the potatoes and carrots into small cubes, and finely chop the beets (be sure to taste to adjust the amount of sugar).
2. Cut the herring fillet into small slices, as for a herring under a fur coat, and cut the onion into half rings after cleaning. If you cut into cubes, the taste will not suffer. Whoever likes it.
3. For the sauce, beat the vegetable oil with vinegar, and then mix with mustard, sugar, salt.
4. Combine chopped fish with chopped onion, mix thoroughly, pour in a few tablespoons of the finished sauce, leave to marinate for 10 minutes.
5. Mix herring with onions with chopped vegetables and season with sauce. Salt a little, season with pepper. After mixing, put in the refrigerator for two hours. This is enough to soak the ingredients in the dressing.

Serve in portioned bowls or in a salad bowl, pre-garnished with onions and herbs.
I recommend serving vinaigrette with herring in portions. Using a culinary ring, make circles from slices of rye bread, which will serve as the basis. Without removing the ring, fill it with salad. It remains to remove the ring, decorate the vinaigrette and serve on dessert plates.

Video recipe

How to cook in a slow cooker

Classic ways vinaigrette preparations are known to all housewives. But, the recipe in the slow cooker is known to units. I recently tried it out. The results of the experiment were surprising, and the finished dish turned out to be successful.

The first plus of vinaigrette in a slow cooker is steamed vegetables. Such processing preserves the taste, benefits and color as much as possible. They have more vitamins, which is important. After boiling beets in a saucepan, there are difficulties with washing dishes, which are difficult to wash. Using a multicooker eliminates this need. Plus, you don’t have to cut boiled vegetables, they are cut raw, and then mixed.

During the experiment, one drawback was discovered - it takes a different amount of time to cook different products. Therefore, try to remove the cooked vegetables from the multicooker in a timely manner.

Ingredients:

• Potato - 3 pcs.
• Carrot - 1 pc.
• Beets - 1 pc.
• Bulb - 1 pc.
• Pickled cucumbers - 4 pcs.
• Canned peas - 0.5 cans.
• Salt, herbs, pepper and vegetable oil.

Cooking:

1. Wash potatoes, peel and cut into cubes along with beets and carrots. Pour a liter of water into the multicooker bowl, put the chopped vegetables. Activate steam mode.
2. After about forty minutes, remove the potatoes from the container and put on a plate. Continue cooking carrots and beets. After another twenty minutes, remove the carrot. Beets usually take about eighty minutes to cook.
3. Cut pickled cucumbers, transfer to a salad bowl along with chopped onions and canned peas. Put potatoes with carrots there, add salt and pepper.
4. Put the beets last. It remains to pour vegetable oil and mix thoroughly.

Before serving, arrange the vinaigrette on plates and garnish with herbs. It goes well with potatoes, oven-baked lamb, and other dishes.

Useful information

Vinaigrette is present on the menu of every person living in our country. Despite the French name and Prussian roots, this is a Russian dish. In ancient times, only herring and beets were used. It is difficult to say why the herring was replaced with carrots and potatoes. However, now the treat is perfect for a lenten table, an everyday menu, a festive feast.

Thanks to the efforts of the chefs, the salad was modified to a modern version, took root in the country, became as popular as

Many people ask the question: how to cook vinaigrette? And what is the best recipe?

Vinaigrette appeared in Russian folk cuisine in the 19th century, and since then this common and beloved dish has been prepared not only in Russia, but also in other countries.

The recipe for the most common vinaigrette includes boiled vegetables such as beets, potatoes, carrots, as well as sauerkraut, onions and pickles. Many people think that eggs and even finely chopped herring (which must be soaked in milk) should be present in the Russian vinaigrette recipe, but in this case, sauerkraut is no longer present in this dish and the amount of potatoes and onions increases.

In order for all vegetables to retain their color, beets are poured with oil in a separate bowl and only added to the dish at the end.

Be careful! A dish seasoned with vegetable oil and with added pickled or pickled cucumbers has a very short shelf life: it is stored in the refrigerator for no more than a day.

Making vinaigrette at home is quite simple and no less tasty. You can always please yourself and loved ones with delicious and healthy food. A huge plus classic recipes this salad is the lack of mayonnaise and sour cream, because. it is seasoned with vegetable oil and can be safely called a dietary dish.

Let's see how to make vinaigrette at home. Below are recipes on how to properly prepare a vinaigrette. So let's cook at home!

Various vinaigrette recipes

Classic vinaigrette

How to make a regular salad?

You will need the following ingredients:

1. Beets (medium) - 2 pcs.
2. Potato (medium) - 2 pcs.
3. Carrot - 1-2 pcs.
4. Sauerkraut - 200 g.
5. Salted or pickled cucumbers - 2 pcs.
6. Onion - 2 pcs.
7. Salt, pepper, seasonings to taste.

Boil potatoes in lightly salted water. 15 minutes after boiling, check the readiness of the product by piercing the tuber with a knife. The knife gently enters the potatoes - cooking is enough. In another saucepan, boil the beets, the water does not need to be salted so that the beets do not lose their color.

Then boil the carrots, it can be boiled together with potatoes, but in this case, the carrots are put in a saucepan 20 minutes before the potatoes. Chop the onion into small pieces, squeeze the sauerkraut from the brine, too sour cabbage can be soaked in water for 10-15 minutes.

Wash pickled cucumbers, cut into small cubes. Choose cucumbers that are firmer. soft cucumbers can make the vinaigrette watery. Cool the boiled vegetables, peel and cut into cubes, then combine everything in a large salad bowl, salt, pepper, add vegetable oil and spices.

Before serving for dressing the vinaigrette with vegetable oil, cool it in the refrigerator so that the color scheme turns out to be evenly burgundy.

Vinaigrette with beans

Cooking a vinaigrette with beans is as easy as a classic Russian vinaigrette, besides, with the addition of beans, this dish becomes hearty, healthy, and most importantly, it can be safely consumed in fasting.

Ingredients:

1. Boiled beets - 2-3 pcs.
2. Boiled potatoes - 3-4 pcs.
3. Pickled cucumbers - 5 pcs.
4. Boiled carrots - 2 pcs.
5. Cooked or canned beans - 200 g.
6. Sauerkraut - 150 g.
7. Onion - 1 pc.
8. Parsley dill.
9. Salt, pepper, spices to taste.
10. Sunflower oil (preferably unrefined) to taste.

Cut boiled carrots, potatoes and beets into medium pieces. Next, mix the chopped vegetables in a salad bowl. Then finely chop the onion and herbs. Add them to the vegetables and stir. Next boiled or canned beans.

When using canned beans, you must first drain the liquid from the jar. Cut the pickled cucumbers into medium cubes and place in a salad bowl, mix everything. Then salt and add your favorite spices, sauerkraut and season with sunflower oil.

Thoroughly mix the salad again so that it is better soaked. For those who love meat, boiled beef, pork or chicken can be added to the vinaigrette, and beans can be replaced with green peas.

Unusual vinaigrette

Vinaigrette salad with fruits and vegetables

Few people know how to cook vinaigrette from fruits and vegetables. This fruit and vegetable salad is very delicate and unusual.

Ingredients:

1. Boiled potatoes - 3 pcs.
2. Apple - 1 pc.
3. Pear - 1 pc.
4. Mandarin - 1 pc.
5. Orange - 1 pc.
6. Carrot - 1 pc.
7. Pickled or pickled cucumber - 1 pc.
8. Celery - 50 g.
9. Green salad - 50 g.
10. Parsley - 50 g.
11. Canned green peas - 50 g.
12. Mayonnaise to taste.
13. Lemon to taste.
14. Sugar and salt to taste.

In order to prepare this unusual salad and it was delicious, you need to follow these steps. Peel all vegetables and fruits.

It is required to remove the core from an apple and a pear. Cut into small pieces and put in a salad bowl, add green peas, chopped celery, parsley to the salad. Before serving, salt, pepper, add sugar, season with mayonnaise and lemon juice.

Garnish the vinaigrette with sliced ​​orange, mandarin and lettuce slices.

Vinaigrette: recipe with sorrel

In order to prepare a regular vinaigrette with sorrel, you will need:

1. Boiled beets - 1 pc.
2. Boiled potatoes - 2 pcs.
3. Boiled carrots - 1 pc.
4. Pickled or fresh cucumbers - 1 pc.
5. Sorrel - 150-200 g.
6. Onion - 1 pc.
7. Mayonnaise, salt to taste.

Cut beets, potatoes, carrots and cucumbers into small cubes, sorrel into large pieces, finely chop the onion. Combine all the ingredients in a salad bowl, salt and season with mayonnaise.

These recipes will tell you how to cook deliciously this salad loved by many, and the added unusual ingredients will add variety to your menu and make the dish an excellent decoration of the festive table.

You will not have any problems in how to properly prepare vinaigrette at home.

It is difficult to find a person who has not tried vinaigrette at least once in his life. The dish is wonderful in every way - healthy, tasty, and besides, very easy to prepare.

For as long as I can remember, vinaigrette has always been prepared at our house. This is the same old and beloved recipe as or. There is simply no exact recipe for how to make a vinaigrette, because it is permissible to add products that you prefer and that will add zest to your salad to its classic version.
Today we will cookthe simplest vinaigrette, nevertheless very tasty, and at the end of the article I will talk about the many options for its preparation.

(for 10-12 servings)

• 3 medium carrots
• 3 medium potatoes or 4-5 small ones
• 2 medium beets
• 1 can of green peas
• 1 can (500-700g) pickled or pickled cucumbers
• fragrant sunflower oil
• 1 medium or 2 small onions
• parsley, dill, green onion, salt, ground pepper

Cooking:

Boil the beets in one pan, and the potatoes and carrots in the other. We check readiness with a fork or knife - they should be easily pierced. Let the vegetables cool down and then peel them.

Let's start cutting. You can cut boiled vegetables into small cubes with a knife, or you can use such a grill, it is convenient and saves a lot of time.

First we cut the beets. To make the vinaigrette beautiful and colorful, and not an even beetroot color, pour the beets with fragrant sunflower oil and mix. If you don't like fragrant sunflower oil, use unscented oil.

Add chopped potatoes and carrots to beets.

Lay green peas on top.

Finely chop the cucumbers and add to the salad bowl.

Finely chop the greens and also send to a salad bowl.

Salt (considering the salinity of cucumbers), pepper, pour aromatic vegetable oil and mix.

If you add onions, you can pour boiling water over it for 2-3 minutes, then rinse with cold water. The bitterness will go away, the taste will become softer.You can also fry the onion in vegetable oil, and then add it to the vinaigrette along with the oil.

This is the beauty we got:

And now about the options for preparing a delicious vinaigrette.Each additive brings some special flavor note, from which the overall taste of the dish only benefits. You can add one thing, or you can combine.
Many people love sauerkraut in vinaigrette. They also add canned or boiled beans, chopped herring fillet or canned fish, an apple, pickled mushrooms, a little horseradish or spicy mustard, grain mustard, they are seasoned not with oil, but with mayonnaise, etc. In general, how to cook vinaigrette and with what additives, it's up to you to decide.
Surely each of you has your own secrets of making vinaigrette. If you like, share them in the comments.

Delicious vinaigrette with sauerkraut on holidays it will compete with Olivier salad, and on weekdays it will serve as a useful side dish for meat or chicken. Since it is very simple and quick to cook a delicious vinaigrette with sauerkraut, you can often spoil your home with this dish. This salad is especially good at the time of winter beriberi.

In general, the word "vinaigrette" is translated from French as "vinegar", the salad got its name from the dressing, which includes a weak three percent bite.

But in the modern variation of this salad, vinegar is not always added to it, it can be completely neglected, especially if pickled cucumbers are included in the vinaigrette with sauerkraut. In this case, the vinaigrette can be seasoned only with vegetable oil, and this will not make the salad less tasty.

For those who prefer it spicier, below is a recipe for vinegar dressing and you may well use it in this vinaigrette (of course, excluding vegetable oil from the ingredients of the first table). This time I decided to fill the salad with ordinary sunflower oil.

So, a simple vinaigrette recipe with cabbage. But first, let's decide what you need for a vinaigrette with cabbage:

If you want to dress the salad with sauce, then before you make the vinaigrette with sauerkraut, prepare the sauce itself. Pound sugar and salt in vegetable oil, add mustard and ground black pepper, then dilute everything with vinegar and mix thoroughly. Refueling cooking. Use it in the steps of the recipe where vegetable oil is indicated.

Another selection of delicious salads has been collected.

How to cook a regular vinaigrette recipe with cabbage

Boil potatoes and carrots. We lower the vegetables into a pot of boiling water and cook over medium heat for 30-40 minutes. Check readiness with a fork. When the fork enters freely into the vegetables, they are ready. We drain the broth from them and cool. It's best to boil the potatoes and carrots at least a few hours before making the cabbage vinaigrette and keep the vegetables in the fridge. Then it will be easy to cut them into beautiful small cubes.

We also boil the beets until tender. You can on the stove in a pot of water, you can in a slow cooker. Another option is to bake in the oven in foil. Recently I have been cooking beets in a slow cooker in a bag, it turns out pretty quickly, cleanly and without an unpleasant smell for the whole house. We also cool the boiled beets well.

When all the products are prepared, we proceed to cutting.

First cut the beets into small cubes.

Put the cubes of beets in a bowl and pour 2 tablespoons of vegetable oil (or dressing). Mix well and set aside. The beets will coat with oil and won't color the rest of the salad too much.

We cut potatoes.

We chop carrots into cubes.

Pickled or pickled cucumbers are also cut into cubes.

We chop the onion.

We sort out the sauerkraut and also cut it, getting rid of large pieces.