Vinaigrette with pickled cucumbers and sauerkraut

Everyone's favorite vinaigrette can be cooked in a variety of variations. Someone does not use onions, season with vegetable oil and salt, while others add cranberries or prunes, season with balsamic vinegar, mustard and olive oil. We share a more or less traditional recipe for vinaigrette with pickled cucumbers and sauerkraut.

Ingredients: 2 large beets 2 large potatoes 2 large carrots 4 pickled cucumbers 200 g sauerkraut 100 g canned peas 1 medium red onion Salt, pepper - to taste 1 tbsp. white wine vinegar 3 tbsp. olive or other vegetable oil

Recipe:

Boil potatoes, carrots and beets in a uniform until tender. Beets are best cooked separately, as it takes longer to cook. Cool, peel and dice everything. Dice cucumbers, finely chop the onion, chop the cabbage finely. Put all the ingredients in a bowl. In a small bowl, mix the oil, vinegar, salt and pepper. Season the salad and mix well. Transfer to a serving plate, decorate with greens.