Lenten vinaigrette
1
Lenten vinaigrette is a classic Ukrainian salad suitable for both everyday meals and festive tables. It combines simplicity in preparation with rich flavors, using boiled vegetables and sauerkraut. Proper ingredient preparation, cooling the vegetables, and choosing high-quality vegetable oil are key to achieving a harmonious taste and aroma.
Variations
- With pickled mushrooms instead of beans for a mushroom flavor.
- With herring for a richer taste and added protein.
- With roasted vegetables instead of boiled ones for a deeper flavor.
Secrets for tenderness and taste
- Boil the beets separately to prevent coloring the salad.
- Choose potatoes with low starch content.
- Fully cool the vegetables before chopping.
Ingredient Tips
- Use salted cucumbers, not pickled.
- Thoroughly drain the sauerkraut to remove excess liquid.
- Choose quality vegetable oil for the best flavor.
Culinary Nuances
- The salad tastes better after 15–20 minutes of resting.
- Add ½ tsp coriander for extra aroma if desired.
- Some recipes call for a small amount of sugar to balance acidity.
Ingredients for the recipe
Ingredients
Beetroot
2 pscs
White Potatoes
4 pscs
Carrot
2 pscs
Grinvil Sauerkraut with Carrots and White Horseradish 500g
150 g
Pickled Cucumbers
2 pscs
Semerka Delikatesna Black Beans Conserve 440g
250 g
Aro Canned Sterilized Green Peas 420g
100 g
Aro Unrefined Sunflower Oil 850ml
4 tbsp
Preparation steps
01
Beetroot preparation — Wash the beetroot and cover with cold water in a separate pot. Boil until fully cooked. ⏱ 120 min. Indicator: Beetroot is easily pierced with a knife.
02
Cooking other root vegetables — Place potatoes and carrots in another pot and boil in salted water. ⏱ 40 min. Indicator: Vegetables are soft and easily pierced with a knife.
03
Cooling the vegetables — Place all cooked vegetables on a board and let them cool completely at room temperature. ⏱ 30 min. Indicator: Vegetables are cool enough for safe chopping.
04
Peeling and chopping — Peel beetroot, carrot, and potatoes. Cut all vegetables into medium-sized cubes. ⏱ 10 min. Indicator: All vegetables are chopped and ready for mixing.
05
Preparing canned ingredients — Drain sauerkraut well, dice pickles, and strain peas and beans. ⏱ 5 min. Indicator: All ingredients are ready to be added to the salad.
06
Mixing the vegetables — Place the chopped vegetables in a deep bowl, then add sauerkraut, pickles, peas, and beans. Mix gently. ⏱ 3 min. Indicator: All components are evenly distributed.
Where to order ingredients
Select the required ingredients in one of the stores
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