Ukranian Vinaigrette Salad Photo-Recipe

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  • 4Servings
  • 10 mPrep Time
  • 50 mCook Time
  • 60 mReady In
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Vinaigrette with sauerkraut is one of the most popular salads in Ukraine. There are many recipes for this dish. Boiled or canned beans, green peas, pickled mushrooms, apples and even herring are added to the vinaigrette. The salad is seasoned with vegetable oil, sauces based on it, and sometimes with mayonnaise. But the main ingredients are beets and cabbage – always remain unchanged.
The classic vinaigrette with sauerkraut is a dish that combines the pleasant with the healthy. Great for those who are afraid to gain extra pounds. Such a simple vegetable salad can be prepared on the festive table.


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Nutrients in 100 g


Step by step method

  • Step 1

    We take all the products that will be needed during cooking. Onions are better to take purple, beets are always sweet, lemon is optional.

  • Step 2

    Boil in water or bake beets in the oven until tender (about 40 minutes). Cool, peel and cut into medium cubes.

  • Step 3

    Boil unpeeled potatoes for 25 minutes. Peel the cooled potatoes and cut into small pieces.

  • Step 4

    We peel the salad onion from the husk and chop it finely.

  • Step 5

    We cool the boiled carrots, peel and cut as well as other products.

  • Step 6

    We put all prepared products to a suitable bowl. We also put green peas from the jar there.

  • Step 7

    Add salt, pepper, oil, sprinkle with lemon juice if desired. Then mix gently all the ingredients with a spoon.

  • Step 8

    We put a serving ring on a plate, put the salad in it, tamping it a little. Remove the ring, decorate with slices of lemon and a few sprigs of parsley. Serve to the table in addition to meat dishes or as an independent snack.

Tips & variations

  • For vinaigrette, take vegetables in approximately the same proportions.

  • All ingredients must be cut and mixed chilled to room temperature.

  • It is not recommended to use metal utensils for mixing and serving salad.

  • It is believed that the smaller the vegetables are cut, the tastier the vinaigrette will turn out.

  • The dish will be even tastier if the vegetables are not boiled, but baked in the oven.

  • Salt and pepper the salad, then season with oil. Otherwise, the salt may not dissolve in the oil.

  • To make the dish tasty and fragrant, use unrefined sunflower oil.

  • Mix the vegetables with a little vegetable oil, and add the beets last, then the vinaigrette will be colorful even after mixing.

  • What can you do with a salad? To make the dish more piquant, you can add mustard, garlic, olives, pickled cucumbers, mushrooms or even herring. Eggs, beans, corn, lentils will make the vinaigrette more tender, and meat or sausage more satisfying.

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