in Russia

Salad with sauerkraut and beetroot

updated

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Ingredients for 6 servings:

  • 5 small jacket potatoes, peeled and diced
  • 1 onion(s), cut into half rings
  • 4 small beetroots, cooked, peeled and diced
  • 400 g sauerkraut
  • 1 can peas
  • 100 ml oil
  • Salt and pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Briefly rinse the sauerkraut with mild water and drain well. Drain the canned peas thoroughly. Heat the oil thoroughly. Mix all ingredients, season (salt depending on the sauerkraut), and pour over the hot oil. Mix again and let stand for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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