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Video: Recipe: Sauerkraut, Green Peas And Potatoes Salad On RussianFood.com
Sauerkraut, green peas and potatoes salad
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2 servings 40 min (your 10 min)
Boiled potatoes, sauerkraut and onions are one of the most successful combinations. And canned green peas perfectly complement this combination. This salad is dressed with vegetable oil so that you can clearly feel the taste of each ingredient.
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Step-by-step photo recipe Sauerkraut, green peas and potatoes salad
Prepare all required ingredients.
Wash the potatoes (do not peel them!), Add water and add salt to taste (usually 0.5 tablespoons per 1 liter of water). Boil potatoes in salted water for 25 minutes after boiling. Cooking time may vary depending on the type of potato. Make sure the potatoes are not boiled.
Remove the finished potatoes from the broth and cool completely.
Put the sauerkraut on a board and chop with a knife so that there are no too long strips.
Place the cabbage in a salad bowl.
Throw the canned peas on a sieve so that all the liquid is glass. Then add the peas to the cabbage.
Peel, wash and cut the onion into half rings or quarter rings (depending on size).
Peel the cooled boiled potatoes, cut into cubes and place in a salad bowl.
Green onions (or other fresh herbs, such as parsley or dill), rinse, dry and chop finely. Add herbs to the rest of the salad ingredients.
Pour in salt (carefully, the cabbage is already salty enough), black pepper and paprika (or other spices).
Season the salad with vegetable oil.
Stir gently so as not to knead the boiled potato pieces.
Place the sauerkraut salad, potatoes and peas in a salad bowl and serve. This salad is an ideal side dish for meat. The taste of such a salad resembles a vinaigrette, although there are no beets and carrots in the composition.
Enjoy your meal!
