Follow these steps for perfect results
potatoes
cooked
carrots
cooked
beets
drained sliced
dill pickles
chopped
sauerkraut
rinsed drained
green peas
drained
onion
minced
fresh dill
chopped
vegetable oil
salt
to taste
black pepper
freshly ground, to taste
Cook potatoes and carrots in a pot with unsalted water until tender, about 30-40 minutes.
Chill the cooked potatoes and carrots for 1 hour.
Remove the skin from the potatoes and carrots.
Chop beets, carrots, potatoes, and pickles into small cubes.
Mince the onion.
Chop fresh dill.
In a large bowl, mix beets with 1 tbsp vegetable oil.
Add carrots, potatoes, pickles, sauerkraut, green peas/beans, onion, and dill.
Add the remaining 1 tbsp of oil and mix well.
Season with salt and pepper to taste.
Chill overnight to allow flavors to mingle.
Expert advice for the best results
Adjust the amount of sauerkraut to your taste.
For a sweeter salad, add a small amount of sugar or honey.
Make sure to chop the vegetables into small, uniform cubes for the best texture.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a rustic bowl.
Serve chilled as a side dish.
Pairs well with grilled meats or fish.
The acidity complements the flavors of the salad.
Discover the story behind this recipe
A traditional winter salad, often served during holidays.
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