Russian cuisine is rich in simple, healthy and tasty dishes that are easy and quick to prepare. Preparing a sauerkraut salad, which is very low in calories, takes about 10 minutes. So, per 100 g of product, the calorie content of such a salad is 20 kcal. This suggests that it is impossible to get better from such a salad. But it will bring a lot of benefits, since sauerkraut itself is a healthy product and contains many vitamins: C, K, B6, P. It also contains trace elements such as sodium, potassium, calcium, iron, magnesium, iodine, zinc and manganese. But lingonberry is a berry of longevity. It contains benzene acid in large quantities, which is a very strong antiseptic!
Ingredients
- - soaked lingonberries 70 g
- - pickled apples 130 g
- - pickled white cabbage 500 g
- - sugar 70 g
- - vegetable oil 70 g
- - lingonberry and apple filling 120 g
- - coriander 10 g
- - cloves 4 buds
Preparation
To prepare a salad of sauerkraut with lingonberries, you always use soaked lingonberries. But you can take both pickled and compote apples if you want to make a sauerkraut salad with apples. The sauerkraut itself can be cut into squares or, as usual, into strips. Just before putting it in the salad bowl, you need to cut it into smaller pieces so that it is convenient to mix. Drain the liquid from the lingonberries and apples and pour it into a small saucepan. Core the apples and cut them into slices. Add ground coriander and cloves to a saucepan with the lingonberry and apple liquid, bring to a boil, reduce heat and simmer for 2 minutes.
When this liquid has cooled, you need to add vegetable oil to it and mix the resulting marinade thoroughly. The clove buds can be removed. Then place sauerkraut, lingonberries, sliced apples in a large bowl, sprinkle sugar on top, pour over the prepared marinade and place in the refrigerator for 2 hours. This salad is served in portioned plates, sprinkled with chopped dill. Lingonberries help improve visual acuity and are rich in vitamins, sugars and organic acids.
Sauerkraut salad with peas
A quick, and most importantly everyone’s favorite option for preparing this salad is with green peas. And for brightness, you can add red or yellow bell pepper, which will give our salad juiciness. In addition, be sure to add onions. Just take non-hot varieties of onions: white and red. A salad of sauerkraut with onions and canned green peas turns out juicy and very tasty!
Ingredients
- - sauerkraut 500 g
- - canned green peas 200 g
- - vegetable oil 50 g
- - 1 onion or green onion
- - ground black pepper
- - half red bell pepper 1 pc.
- - dill 50 g
Preparation
To prepare a salad with peas and sauerkraut, you need to open a can of canned peas and drain the liquid from it. Chop the cabbage more finely. Cut the onion into quarter rings. Cut the bell pepper into strips. Finely chop the dill. Place cabbage, bell peppers, onions, peas in a large bowl, season with vegetable oil, pepper to taste, sprinkle with freshly chopped dill and mix the salad well. You can eat it right away.
Sauerkraut and beet salad
To prepare a brighter version of this salad with sauerkraut, you must first boil the beets, which colors the shredded cabbage in a bright crimson color and you get a beautiful bright salad.
Ingredients
- - vegetable oil 50 g
- - small beets 1 piece
- - sauerkraut 500 g
- - onion 1 pc.
- - sugar 1 teaspoon
- - dill 50 g
Preparation
Small beets for such a salad must be boiled in their skins, and then cut into cubes or strips. If your cabbage is too sour, you need to rinse it in cold water and then chop it more finely. Onions should be cut into half rings or even smaller. Just take better not hot white onions, but even better fresh green onions. Then place beets and cabbage in a large salad bowl, sprinkle with sugar and mix. Add chopped onions to these vegetables, pour in vegetable oil and thoroughly mix the salad with beets and sauerkraut. When serving, sprinkle chopped fresh dill on each plate.
Salad with sauerkraut and potatoes
This version of potato salad is also very common and very healthy. And most importantly, this salad is more nutritious. And for potato lovers, another delicious dish!
Ingredients
- - medium potatoes 3 pcs
- - sauerkraut 500 g
- - red onion 1 pc.
- - vegetable oil 50 g
- - dill 1 bunch
Preparation
In a salad of sauerkraut with potatoes, put potatoes boiled in their skins in salted water and cut into cubes. Cabbage is cut into smaller pieces, and onions into quarter rings. All products must be placed in a salad bowl and mixed well. Then sprinkle with chopped dill, add vegetable oil and mix again. You can eat this salad right away. You can add any other greens you want, cilantro or parsley, but since potatoes are very friendly with dill, I prefer to put dill in this salad!
Salad with sauerkraut and mushrooms
Ingredients
- - sauerkraut 300 g
- - marinated mushrooms 300 g
- - white onion 1 pc.
- - vegetable oil 40 g
Preparation
For a salad with mushrooms and sauerkraut, it is best to take pickled mushrooms in a can. Pickled chanterelles or honey mushrooms go very well in this salad. You need to drain the liquid from such a jar and place whole mushrooms in a large container. They are small in size and there is no need to chop them. You also need to add chopped onions (fresh green or onions) and sauerkraut cut into smaller pieces to the salad bowl. Add sunflower oil and mix thoroughly.
Sauerkraut salad with pickles
Ingredients
- - medium pickled cucumbers 2 pcs.
- - sauerkraut 500 g
- - white onion 1 pc.
- - boiled egg 2 pcs
- - vegetable oil 50 g
Preparation
Since a boiled egg goes well with pickled cucumbers, this salad turns out very tasty! Boiled eggs must be cut into cubes and placed in a large bowl. You also need to chop the pickles into cubes and chop the onions into half rings. Place the cabbage, onion, egg and cucumbers in a large bowl, pour in vegetable oil and thoroughly mix the salad with sauerkraut and egg. In this salad of sauerkraut and pickled cucumbers, you can use both barrel pickles and those that were rolled in jars.
The history of sauerkraut dates back to the times of Tsarist Russia. It was then that this vegetable began to be fermented. In those distant times, as well as now, people sought to give cabbage a sharper taste and ensure its preservation for many months.
Nowadays, like many decades ago, cabbage was used as an independent food, as well as as an ingredient in more complex dishes. Sauerkraut cannot be called a universal product, since it is not advisable to combine it with boiled fish, chicken and pork meat, and sweet fruits. You should be careful when combining sauerkraut and citrus fruits.
Be that as it may, sauerkraut is widely used by housewives to prepare all kinds of dishes, including sauerkraut salad, which is often served on the table on weekdays and holidays.
How to make sauerkraut salad - 15 varieties
This salad is distinguished by its delicate taste and simply unsurpassed spring aroma. If you have fragrant vegetable oil, then it is better to use it for this salad.
Ingredients:
- Sauerkraut - 650 gr.
- Canned green peas - 270 gr.
- Onion - 1 pc.
- Vegetable oil - to taste
Preparation:
We dry the cabbage well to get rid of excess liquid and put it in a deep salad bowl. Drain the excess liquid from the peas and add it to the cabbage. We clean the onion, wash it, chop it into thin strips and also put it in the salad bowl. The salad is almost ready. Now it should be mixed, seasoned with vegetable oil and mixed again.
This salad should never be salted. If you add salt, pepper and other spices to it, it will be a completely different dish.
The peculiarity of the salad with sauerkraut, cheese and eggs is that it should be seasoned with vegetable oil immediately before serving and not stirred.
Ingredients:
- Sauerkraut - 200 gr.
- Hard cheese - 100 gr.
- Chicken eggs - 2 pcs.
- Parsley root - 2 pcs.
- Vegetable oil - 3 tbsp. l.
- Green onions - 4 feathers
- Ground black pepper, salt, vegetable oil - to taste
Preparation:
Three cheeses on a coarse grater. Boil the eggs, cool, peel and finely chop. Peel the parsley root, wash it and cut it into strips. We clean the onion, dry it and finely chop it. Squeeze out the cabbage.
Combine cabbage, cheese, eggs, parsley root and green onions in one container, add salt, pepper and mix thoroughly, season with vegetable oil.
This dish combines the delicate flavors of bacon and beets with the savory heat of sauerkraut.
Ingredients:
- Sauerkraut - 500 gr.
- Beets - 200 gr.
- Bacon - 150 gr.
- White onion - ½ pc.
- Dill, olive oil - to taste
Preparation:
Cut the bacon into thick strips and fry in a dry frying pan until golden brown. Place the sauerkraut in a salad bowl. Peel the onion, wash it, cut it into thin strips and add it to the salad bowl with the cabbage. Wash the beets, boil until fully cooked, cool, peel, grate on a Korean carrot grater and place in a salad bowl with cabbage and onions. When all the vegetables are combined, season the salad with olive oil and mix thoroughly. Lastly, add the cooled bacon to the salad and mix everything again. Decorate the salad with chopped fresh dill. Bon appetit!
Vinaigrette salad is familiar to each of us firsthand. In the classic recipe, this is an exclusively vegetable dish, however, “Vinaigrette with Squid” will also appeal to many.
Ingredients:
- Squid – 400 gr.
- Potatoes - 3 pcs.
- Beetroot - 1 pc.
- Carrots - 1 pc.
- Pickled cucumber - 2 pcs.
- Sauerkraut - 1 cup
- Onion - 1 pc.
- Vegetable oil - 5 tbsp. l.
- Vinegar 9% - 2 tbsp. l.
- Sugar - 0.5 tsp.
- Ground black pepper, salt - to taste
Preparation:
Wash the squid, boil in boiling water for 2 minutes, cool, clean and cut into strips. Wash the cucumbers and cut into cubes. Wash and squeeze the cabbage. Wash the carrots, potatoes and beets, boil until fully cooked, cool, peel and cut into cubes. We clean the onion, wash it and finely chop it. Place all prepared ingredients in one container.
In a small bowl, combine vegetable oil, vinegar, sugar, salt and pepper. Mix everything thoroughly. This will be the vinaigrette dressing.
Pour the dressing into the bowl with the main ingredients and mix everything thoroughly. If necessary, the salad can be additionally salted and peppered.
Salad “Healthy” is a dish for lovers of sweets. It replaces salt with sugar.
Ingredients:
- Sauerkraut - 300 gr.
- Carrots - 1 pc.
- Green onions - ½ bunch
- Sugar - 1 tsp.
- Vegetable oil - 2 tbsp. l.
Preparation:
Wash the sauerkraut in boiled water and lightly dry it. We peel the carrots, wash them and grate them on a coarse grater. Wash the onion, dry it and finely chop it. Combine the prepared vegetables in a deep container. Add sugar, vegetable oil and mix everything thoroughly. The finished salad can be decorated with parsley leaves.
And again “Vinaigrette”. The recipe for this dish has a lot of interpretations, one of which includes exclusively products of plant origin in its composition.
Ingredients:
- Beets - 200 gr.
- Carrots - 200 gr.
- Potatoes - 200 gr.
- Sauerkraut - 200 gr.
- Canned red beans in their own juice - 360 gr.
- Marinated champignons - 300 gr.
- Onions - 100 gr.
- Vegetable oil - 3 tbsp. l.
Preparation:
Wash beets, carrots, potatoes, boil until fully cooked, cool, peel and cut into cubes. Drain excess liquid from beans, mushrooms and cabbage. Cut the mushrooms into slices. We clean the onion, wash it and finely chop it. Combine all ingredients in a deep salad bowl, season with vegetable oil and mix.
If desired, vegetable oil can be replaced with mayonnaise in this dish.
The name of the salad speaks for itself. By spending mere pennies you can prepare a wonderful meal for the whole family.
Ingredients:
- Sauerkraut - 150 gr.
- Beets - 100 gr.
- Sugar - 1 tsp.
- Vegetable oil - to taste
Preparation:
Wash the beets, boil them, cool, peel and cut into cubes. Combine cabbage and beets in one container, add sugar, season with vegetable oil, mix everything thoroughly. The finished salad can be decorated as you wish.
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This salad combines quite unusual products, namely sauerkraut, oranges and pineapples.
Ingredients:
- Sauerkraut - 250 gr.
- Orange - 2 pcs.
- Canned pineapple – 3 rings
- Sour cream - 3 tbsp. l.
- Lemon juice - 1 tbsp. l.
- Sugar - 1 tbsp. l.
- Walnut kernels - 3 tbsp. l.
- Salt, ground black pepper - to taste
Preparation:
Grind the nut kernels. Cut the pineapple into cubes. Peel one orange, divide it into slices and remove the film. Peel another orange and squeeze out the juice.
In a deep bowl, combine cabbage, orange slices, pineapple and half the nuts. In a small container, combine sour cream, lemon juice, orange juice, sugar, salt, pepper and orange zest. Mix everything thoroughly.
Add the prepared dressing to the salad, mix and sprinkle the remaining nuts on top.
“Vinaigrette” is a dish well known to each of us. Housewives often prepare it both for daily use and for the holiday table.
Ingredients:
- Potatoes - 4 pcs.
- Sauerkraut - 300 gr.
- Beets - 4 pcs.
- Green peas - 200 gr.
- White onion - 1 pc.
- Salt, pepper, herbs, vegetable oil - to taste
Preparation:
Wash the potatoes and beets, boil until fully cooked, cool, peel and cut into cubes. Drain the excess liquid from the peas. We clean the onion, wash it and finely chop it. In a deep container, combine potatoes, beets, sauerkraut, peas and onions. Season the vegetables with vegetable oil, salt, pepper and mix thoroughly. You can also add finely chopped greens to the salad. Bon appetit!
The second name of this salad is “Winter”. It is by this name that many regulars of restaurants, cafes and other public catering establishments know it.
Ingredients:
- Sauerkraut - 300 gr.
- Carrots - 1 pc.
- Canned peas - 150 gr.
- Boiled-smoked sausage - 200 gr.
- Chicken eggs - 3 pcs.
- Mayonnaise, salt - to taste
Preparation:
Drain excess liquid from cabbage and peas. Peel the carrots, wash them, grate them on a coarse grater and add them to the cabbage and peas. Clean the sausage and cut into small cubes. Boil the eggs, cool, peel and cut into small cubes. Add sausage and eggs to other ingredients.
When all the products are prepared, they should be salted to taste, seasoned with mayonnaise and mixed thoroughly. Before serving, it is advisable to put the salad in the refrigerator for 20 - 30 minutes.
This is a very unusual dish, the preparation of which requires that the onions and lingonberries be well marinated. To do this, it is advisable to marinate these products about a day before preparing the salad.
Ingredients:
- Sauerkraut - 350 gr.
- Sour apple - 2 pcs.
- Red onion - 2 pcs.
- Lingonberries - 200 gr.
- Hulled sunflower seeds - 50 gr.
- Vegetable oil, ground black pepper - to taste
- Apple cider vinegar - 3 tbsp. l.
- Brown sugar - 2 tbsp. l.
- Salt - 2 tbsp. l.
- Carnation buds - 2 pcs.
- Bay leaf - 1 pc.
Preparation:
Peel the onion, wash it and cut it into thin half rings. Pour 1 liter into a saucepan. cold water and add vinegar, brown sugar, salt, clove buds and bay leaves. Bring the contents of the pan to a boil and cook for several minutes until the sugar and salt are completely dissolved. Then remove the pan from the heat, add the onion to the prepared marinade and mix everything thoroughly. Then put the onion and marinade in a deep bowl and add lingonberries there. The resulting onion-lingonberry mixture in the marinade should be left to infuse at room temperature for a day. After 24 hours, you can immediately begin preparing the salad.
Place the onions and lingonberries in a colander to get rid of excess liquid and place in a deep bowl. We put cabbage there too. Peel the apples, remove the core, cut into thin slices and place in a common bowl. Mix everything thoroughly, let the salad brew a little.
Lightly fry the peeled seeds in a dry frying pan, then immediately add them to the salad. The salad should be seasoned with vegetable oil, pepper and mixed thoroughly. An exquisite dish of sauerkraut is ready!
What does anyone need on cold winter days? Naturally nourishing, fortified and light food that will give you a lot of strength and will not create a feeling of heaviness in your stomach.
Ingredients:
- Sauerkraut - 300 gr.
- Smoked sausage - 200 gr.
- Potatoes - 4 pcs.
- Vegetable oil - 3 tbsp. l.
- Greens, salt - to taste
Preparation:
Squeeze out the cabbage. Cut the sausage into large pieces.
For true connoisseurs of sausages, you can use several types of smoked sausage in this salad.
Wash the potatoes, boil them, cool, peel and cut into large cubes. Wash the greens, dry them and finely chop them.
Combine sausage, vegetables and herbs, season with vegetable oil, salt to taste and mix thoroughly. The salad can be served.
When preparing this salad, you can experiment a little. Salt and sugar can be added to it in completely different proportions. The main guideline in this matter is individual taste preferences.
Ingredients:
- Marinated mushrooms - 200 gr.
- Sauerkraut - 100 gr.
- Pickled cucumber - 2 pcs.
- Garlic - 2 cloves
- Sweet pepper - 1 pc.
- Sugar - 1 tsp.
- Vegetable oil - 3 tbsp. l.
- Salt, parsley - to taste
Preparation:
Drain excess liquid from cabbage and mushrooms. Cut the mushrooms into medium-sized cubes. Chop the cabbage. Wash the cucumbers, dry them and cut them into thin semicircles. We peel the garlic, wash it and pass it through a garlic press. Wash the pepper, remove the stalk and seeds and cut into medium-sized cubes.
We combine all the products in one container, add salt, sugar, season with vegetable oil and mix thoroughly. Before serving, decorate the salad with parsley leaves.
Thanks to its salty taste, such a dish will be just an ideal snack for strong alcoholic drinks.
Ingredients:
- Sauerkraut - 500 gr.
- Herring fillet - 1 pc.
- Onion - 1 pc.
- Vegetable oil - 2 tbsp. l.
Preparation:
Squeeze out the sauerkraut, season with vegetable oil and place in a beautiful salad bowl. Peel the onion, wash it, cut it into half rings and add to the cabbage. Cut the herring fillet into half rings and place in the salad bowl. Mix everything thoroughly and serve.
This salad is a complete meal. It is quite enough for a full dinner, or an afternoon snack, since it contains food of both animal and plant origin.
Ingredients:
- Sauerkraut - 1 cup
- Beef heart - 1 pc.
- Apple - 1 pc.
- Onion - 1 pc.
- Parsley, salt, vegetable oil - to taste
Preparation:
Wash the beef heart, boil it in salted water until fully cooked, cool and cut into medium-sized cubes. Peel the onion, wash it, cut it into half rings and pour boiling water over it for a few minutes.
To avoid pickling onions, you should use white onions rather than regular ones. This variety is not bitter and has a milder taste.
Wash the apple, remove the core and cut into cubes. Wash the parsley, dry it and chop it not too finely.
Combine cabbage, beef heart, apple, onion and parsley in one bowl, add salt, season with vegetable oil and mix thoroughly. The salad can be served.
Dishes of traditional Russian cuisine include a variety of recipes. Most of them have a long history and traditions. One of these is sauerkraut. This salad has a recognizable taste and smell. In addition to its gastronomic properties, it is a storehouse of vitamin C, which is especially important in the climate of our country.
How to make a simple salad with sauerkraut
1 . Finely chop the onion. Place the cabbage in a salad bowl and add the onion there. Drizzle with vegetable oil. You can use sunflower oil, olive oil, camelina oil, or flaxseed oil (optional).
2
. Sprinkle with sugar and salt. We used cane sugar in our recipe, but you can replace it with regular white sugar. Stir and let stand for 5 minutes, stir again.
Delicious sauerkraut salad is ready
Bon appetit!
How to make sauerkraut yourself
Sauerkraut is now easy to find; it is available in almost any store. If you have time and the necessary products, you can prepare it yourself. This process is simple and fun.
To prepare it you will need:
- 1 medium head of cabbage;
- 1 medium carrot;
- salt.
Chop the forks, peel and grate the carrots. Combine the vegetables in a deep bowl, be guided by the volume of chopped vegetables and keep in mind that brine will be released. Stir, add salt and squeeze with your hands.
Then cover with a plate, its size should be smaller than the dish where the cabbage is located, place a heavy object on top and put it in the refrigerator. After a few days, usually from three to a week, brine will begin to separate. When it becomes light and pleasant to the taste, the cabbage can be placed in a prepared glass container. Store it in a cool place.
A sign of quality cooking, in addition to the brine, will be the crunch of the finished dish. Having these properties, dishes based on sauerkraut will be tasty, satisfying and healthy.
Sauerkraut is a versatile salad appetizer that can be safely used as an independent dish. And if you add just a few ingredients, you can make salads with completely different tastes. In each case, it will become a table decoration.
During Lent, it will brighten up the fasting table and replenish the supply of nutrients.
Sauerkraut salad with potatoes
This dish can be a great snack or evening meal replacement. Potatoes for cooking can be boiled specially or used left over from previous cooking.
You will need:
- 250 g sauerkraut;
- 3 small potatoes;
- 1 small onion;
- 2 tbsp. tablespoons of unfiltered vegetable oil;
- any greens;
- salt - a pinch.
Wash the potatoes thoroughly and boil them in their skins in salted water. Peel the cooled potatoes and cut into medium cubes.
Chop the onion into half rings.
Drain all the brine from the cabbage, because... There is no need for extra moisture in the salad.
Combine the prepared products in a prepared bowl and season with butter and salt.
Recipe with apple
The taste of this dish will be interesting: sauerkraut will give it acidity, and the apple will give it a hint of sweetness. If desired, instead of sweet varieties, you can use neutral or sour varieties, for example, Antonovka.
List of ingredients:
- sweet apple – 1 piece;
- green onion - several feathers;
- vegetable oil - 0.25 cups;
- sugar – 25 g;
- salt – ¼ tsp;
Wash the onion and apple and dry. Cut the apple together with the skin into thin strips, chop the onion as desired.
Combine the prepared products together with cabbage in a salad bowl. Then add sugar, butter and suitable spices.
Mix everything well.
Sauerkraut salad with beets
Beetroot, with its bright color and sweetish taste, will give this dish a spring-like bright color and interesting taste. And the benefits of this duet for the body will double.
To make it you need:
- sweet beets - 1 medium size;
- sauerkraut – 350 g;
- small onion head;
- olive oil – 30 ml;
- a pinch of salt;
- favorite seasoning.
Wash the beets and boil them, then remove the peel and cut into cubes of any size.
Finely chop the onion.
In a salad bowl, combine cabbage with chopped products, season, salt and drizzle with oil.
Recipe with apple and cranberry
Cranberries will add piquancy and color to this dish, and the salad will sparkle with rich colors on your table. And this dish, thanks to its composition, is truly a vitamin bomb.
Ingredients:
- home-salted sauerkraut – 400 g;
- sour apple;
- frozen or fresh cranberries - 5 tbsp;
- green onions – ½ bunch;
- unrefined sunflower oil – 20 ml;
- sugar – 30 g;
- salt to taste;
- spices.
Wash the apples, peel, core and chop into strips. Wash the cranberries in a saucepan and dry.
Chop the green onions.
Add sugar, butter and spices to the vegetables.
Mix everything well.
Sauerkraut salad with egg and potatoes
The recipe is somewhat more complicated than the previous ones, but still remains easy to prepare. And its taste and satiety will delight your household.
You will need:
- sauerkraut – 300 g;
- eggs – 70 g;
- 3 medium potatoes;
- unrefined olive oil – 4 tbsp;
- medium head of onion;
- salt – ¼ tsp;
- spices - optional.
Thoroughly clean the potatoes from dust and boil them in lightly salted water. Cut the peeled and cooled potatoes into cubes.
Cut the boiled eggs into cubes.
Chop the onion randomly.
Drain the brine from the cabbage and squeeze it with your hands.
Place all prepared ingredients in a salad bowl. Salt, add oil and seasonings.
Stir gently.
Sauerkraut salad with mushrooms
Any mushrooms are suitable for this dish: you can buy canned ones or purchase fresh ones and cook them. If you managed to stock up on mushrooms over the summer and autumn, feel free to take them out and add them to this interesting dish.
If you use frozen or fresh mushrooms, they must be thermally treated.
For the salad you will need:
- sauerkraut – 300 g;
- pickled mushrooms – 150 g;
- homemade mayonnaise – 20 ml;
- small head of onion;
- a small handful of salt;
- seasoning;
- greens - optional.
Let's deal with the mushrooms first. Wash the fresh mushrooms thoroughly and cut them into small pieces. Fry them with the addition of sunflower oil and salt.
If the mushrooms are pickled or salted, rinse them and add to the salad.
Cut the onion into half rings.
Drain the brine from the cabbage and place in a deep salad bowl, add mushrooms, onions and season with mayonnaise. Add spices, salt and mix well.
Sauerkraut salad with mayonnaise
The recipe for this salad is very simple and does not require much time to prepare.
- 1 onion;
- home-salted sauerkraut – 300 g;
- mayonnaise – 2 tbsp;
- salt, spices - to taste;
- parsley for decoration.
Remove the skins from the onion and chop as desired.
Combine cabbage without brine, onion, mayonnaise, salt and spices in a salad bowl and stir.
Sauerkraut salad with peas
Preparing this salad as an appetizer does not take much time, and the ingredients for it can always be found in the refrigerator. The finished dish will be a juicy and healthy addition to your meal.
To create it you will need:
- canned peas – 0.5 cans;
- green onions - several large feathers;
- sauerkraut – 350 g;
- cold pressed olive oil – 4 tbsp. l.;
- ¼ tsp. salt.
Squeeze and place the sauerkraut in a beautiful salad bowl. Place the peas with a spoon and try to carefully pour the water back into the jar. There should be no excess liquid in the salad.
Chop the onion and add to the rest of the vegetables, drizzle with oil and salt as desired.
Recipe with potatoes, egg, green peas and pickled cucumber
The composition of this salad is simple, but it will require little time to prepare the ingredients. It is nutritious and will help you quickly satisfy your hunger and replenish your strength.
You will need:
- a can of canned peas;
- sauerkraut – 250 g;
- four pickled cucumbers;
- two large chicken eggs;
- three small potatoes;
- unfiltered sunflower oil – 4 tbsp;
- salt, spices;
- green.
Wash the potatoes well with a sponge and boil them “in their skins” in salted water. Peel the cooled potatoes and cut into small pieces.
Cut the boiled eggs and onions into cubes.
Chop the cucumbers into thin strips.
Now let's start assembling the salad. Place the prepared foods in a deep salad bowl. Add a can of peas without liquid and butter to them. Season with salt and black pepper to enhance the flavor.
Mix all ingredients well.
Sauerkraut salad with squid
Due to the successful combination of products, this salad can be considered dietary and highly nutritious.
- squid – 2 carcasses;
- sauerkraut – 250 g;
- 1 onion;
- olive oil – 3 tbsp;
- salt - a pinch;
- seasoning.
First, wash the squid carcasses under running water, remove the skin and remove the insides. Boil with salt and spices. Cook until it boils, then hold for a few more minutes and you can take it out. After heat treatment, cut them into half rings.
Chop the onion into half rings.
In a bowl, combine cabbage without brine, squid, onion, olive oil and a little salt.
Sauerkraut salad with fresh cucumber and bell pepper
This snack option is light, tasty, juicy and crispy. It can and should be consumed during Lent. It will satisfy hunger and saturate the body with vitamins that are needed at this time.
To prepare it you will need:
- home-salted sauerkraut – 250 g;
- 1 large cucumber;
- 1 bell pepper (any color);
- 1 onion;
- sunflower oil – 0.25 cups;
- 1 tbsp. heaped sugar;
- salt to taste.
Wash fresh cucumbers and chop into thin strips.
Wash the pepper, peel the seeds and cut into half rings.
Remove the skins from the onions and cut into small cubes.
In a plate, combine sauerkraut, prepared vegetables, seasonings, salt, sugar, butter and stir.
Vinaigrette with sauerkraut
The recipe for this dish is the most famous vegetable salad in our country. It is always a decoration for any holiday.
Product composition:
- sweet beets -2 medium pcs.;
- potatoes – 5 pcs.;
- carrots – 2 av. pcs.;
- pickled cucumber – 4 pcs.;
- home-salted sauerkraut – 150 g;
- sweet green peas - jar;
- 1 medium onion;
- aromatic sunflower oil – 5 tbsp.
- salt – ½ tsp;
- green.
Wash all vegetables thoroughly.
Boil the beets in a separate pan until tender. Then cool, peel and cut into cubes. Transfer to a large bowl.
Carrots and potatoes can be boiled together in salted water. When they are ready, remove the skin and cut into cubes. Send to beets.
Chop the pickled cucumbers and onions into cubes and add to the rest of the vegetables.
Drain the liquid from the can of peas and place them in a bowl.
Add sauerkraut, sunflower oil and salt. Mix everything well.
Recipe with mushrooms and peppers
The recipe for this dish includes only a few ingredients, but they give the salad a filling and rich taste.
To prepare you will need:
- sauerkraut – 250 g;
- pickled mushrooms – 150 g;
- bell pepper – 1 pc.;
- a small head of onion;
- sunflower oil – 3 tbsp;
- lightly salted cucumbers – 2 pcs.;
- salt – ¼ tsp;
- spices.
Any pickled mushrooms work well for this salad. Prepare the required amount and place it in a cup.
Wash the bell pepper, cut off the cap and remove all the grains. First cut the pepper into four parts and then into strips. Then transfer to the mushrooms.
Cut the cucumbers into small cubes and add to the rest of the vegetables.
Now add sauerkraut, oil, salt and necessary spices. Mix everything well.
Sauerkraut salad with potatoes, cucumber and beans
The composition of this salad makes it very filling. If you want to try a different taste, you can use mayonnaise or sour cream.
Product List:
- sauerkraut – 250 g;
- can of canned red beans;
- 4 small potatoes;
- 4 gherkins;
- unfiltered sunflower oil – 6 tsp;
- salt, spices.
Wash the potatoes thoroughly and boil them in salted water along with the skins. Then cool, peel and cut into cubes.
Rinse the beans.
Chop the cucumbers into strips.
Combine all prepared products. Add salt, spices and oil to them.
Sauerkraut salad with onion and sugar
This salad will take very little time to prepare, and the ingredients for it are the most affordable. Its flavor makes it a great addition to fried potatoes.
Required ingredients:
- sauerkraut – 300 g;
- small onion head;
- unrefined sunflower oil – 3 tbsp;
- sugar – 20 g;
- salt to taste.
Prepare the onion and cut it into half rings.
Combine the prepared products in a salad bowl, add sugar, butter and salt. Stir well.
Recipe with apple and grapes
This appetizer tastes like a dessert with a sour and salty tint.
Ingredients:
- sweet apple – 1 pc.;
- home-salted cabbage – 250 g;
- a small bunch of grapes;
- olive oil;
- sugar – 1 tbsp;
Wash the apple and cut into thin strips.
The grapes also need to be washed and each grape cut into halves.
In a plate, combine cabbage, apple, grapes, sugar and butter.
As can be seen from the recipe descriptions, sauerkraut is a unique product. It goes well with almost all ingredients: some will emphasize its sour-salty taste, others will add a sweetish tint.
Salads based on it can be made absolutely lean, but they will not lose their taste and nutritional qualities at all.
Video recipe “how to ferment cabbage”
From time immemorial, sauerkraut has been, is and, of course, will be a traditional dish of Russian cuisine. Cabbage prepared in this way (sauerkraut) is considered a preparation, but a universal one, as it is added to salads, main and first courses. The versatility of cabbage doesn't end there:
- firstly, it is an ingredient with a pronounced taste, used all year round, and not at certain times of the year;
- secondly, sauerkraut is “friends” with all vegetables, herbs, mushrooms, cheese, herring, meat, honey, and even with many fruits, nuts and berries;
- thirdly, sauerkraut is a healthy product containing mineral salts, vitamin C, and lactic acids;
- fourthly, salads are dressed only with healthy dressings - sunflower, olive, sesame, nut and other vegetable oils.
Salads containing sauerkraut can be so varied that if you include them in your daily menu, you won’t get tired of this wonderful product.
Recipe 1. “Spring” salad from sauerkraut
With the onset of spring, warm salads and high-calorie salads dressed with mayonnaise fade into the background. Our body is weakened and requires vitamins, which can be obtained from vegetables and fresh herbs. This “spring” salad is a vitamin-rich, low-calorie, vegetarian dish.
Required ingredients:
- sauerkraut - 400 grams;
- parsley, dill, celery - 100 grams of each green;
— carrots — 400 grams;
- onion (greens) - 100 grams;
- pepper, vegetable oil (not refined), salt, cumin.
Cooking method:
Detailed plan for preparing “spring” salad from sauerkraut.
Preparatory stage:
- Lightly squeeze the sauerkraut.
— Raw carrots are cut on a grater, the attachment depends on your preferences.
— The dried greens are finely chopped.
— In one bowl, combine sauerkraut, herbs, cumin. Vegetables are seasoned with spices, vegetable oil and mixed. “Spring” salad is served in a deep salad bowl, preferably a clay one. Bon appetit!
Recipe 2. “Hearty” salad with beef, sauerkraut and eggs
Most men believe that salads, where the main ingredient is sauerkraut, are light and dietary, in a word, a food for girls and women on a diet. This salad dispelled the myth, especially since sauerkraut has a beneficial effect on male strength.
Required ingredients:
- sauerkraut - 500 grams;
- beef - 400 grams;
— hard cheese — 150 grams;
- parsley root - 2 pieces;
- eggs - 3 pieces;
— onion — 100 grams;
— sunflower oil — 60 grams;
- salt, pepper.
Cooking method:
A detailed plan for preparing a “hearty” salad with beef, sauerkraut and eggs.
Preparatory stage:
— Beef is boiled in the standard way. The cooled meat is cut into cubes, approximately 10x10 millimeters.
- Onions, parsley root are cut into strips, boiled eggs and cheese are crushed using a grater.
All ingredients are placed in a salad bowl, peppered, salted and seasoned with oil. The salad goes well with potato and meat dishes. Bon appetit!
Recipe 3. Salad with fried eggplants and sauerkraut
The salad prepared according to this recipe, despite the simplicity of the ingredients (eggplant, cabbage, green peas and greens), has an unusual taste thanks to the fruit dressing and hot pepper.
Required ingredients:
— eggplants — 2 pieces;
- canned green peas - 0.5 cans;
— bell pepper — 1 piece;
— olive oil — a tablespoon;
- dill - bunch.
For salad dressing:
— orange juice (natural) — 1.2 cups;
- wine vinegar - 1.2 teaspoons;
- pepper, salt
Cooking method:
Detailed plan for preparing a salad with fried eggplants and sauerkraut.
Preparatory stage:
— Sauerkraut is squeezed out of brine.
— Eggplants, cut into thin circles and sprinkled with olive oil, are fried golden brown.
— The bell pepper is cut into strips, the dill is chopped.
Preparing the dressing: combine spices with orange juice and vinegar.
All ingredients are placed in a salad bowl, peppered, salted and dressed with fruit and pepper dressing. Bon appetit!
Recipe 4. Salad with pickled mushrooms and sauerkraut
A familiar and even banal combination of products - mushrooms (fried, pickled, salted, dried) and sauerkraut - formed into a salad that even children will enjoy.
Required ingredients:
- sauerkraut - 150 grams;
— pickled mushrooms — 150 grams;
- white onion - 1 small head;
- parsley - a small bunch;
- sunflower oil, sugar, cumin (seed), salt.
Cooking method:
Detailed plan for preparing a salad with pickled mushrooms and sauerkraut.
Preparatory stage:
— Sauerkraut is squeezed out of brine.
— Mushrooms are cut into slices, white onions are cut into small cubes.
— It is better to tear the parsley with your hands or chop it coarsely.
All ingredients are placed in a salad bowl, peppered, salted, and seasoned with sunflower oil and sugar.
Sauerkraut, prepared according to all the rules, does not need any additional preparation, but if the taste of cabbage does not suit you, it can be adjusted using the following methods:
- if the sauerkraut is excessively salty, you can rinse it with water and squeeze it out, or you can reduce the degree of salinity directly in the salad using fresh ingredients (potatoes, beans);
- if sauerkraut has a sour taste, it can be smoothed out with sugar or, again, with unleavened ingredients;
- if the sauerkraut is coarsely cut, it is not convenient to eat, so it makes sense to reduce the length of the cabbage.
Sauerkraut seasoned with vegetable oil is already an excellent salad. And in combination with other vegetables you get just a vitamin “bomb”. Such salads are very tasty and healthy, and are irreplaceable in the cold season, when there are practically no fresh vegetables.
It is worth stocking up on sauerkraut for the winter so that you can prepare a variety of salads from it - with potatoes, apples and other vegetables. They will saturate your body with vitamins A, B and C, and increase the body's resistance to viruses during epidemics of colds.
In my recipes with photos, I will tell you how to prepare delicious salads with sauerkraut, adding potatoes, peas and other vegetables to them. You will also learn what you need to add to sauerkraut salad to make it as beneficial as possible for the body.
Cabbage and onion salad recipe
Kitchen scales; knife; cutting board; spoon; bowl.
- You can either buy cabbage for salad in the store or ferment it yourself.
- It is advisable to buy cabbage pickled along with carrots - this way you will get even more vitamins in your salad.
- Be sure to try it before adding it to the salad - if the cabbage is too sour, rinse it with cold boiled water.
Step-by-step preparation
What do you eat salad with?
- This salad is served as an appetizer with strong drinks, and is also eaten with almost any meat, poultry and fish dish.
- It will be very appropriate with side dishes of potatoes (boiled, fried, mashed potatoes), all kinds of cereals and pasta dishes.
- Additionally, serve the salad with bread, pita bread, toast or croutons.
Recipe video
You will learn how to easily and simply prepare a tasty and healthy salad containing a large amount of vitamins from this video.
- The salad can be seasoned not only with sunflower oil, but also with mustard, nut, olive and others to suit your taste.
- It is advisable to use unrefined oil - it is more fragrant and aromatic. This oil is also much healthier than refined oil.
- After mixing the salad, be sure to taste it. If the cabbage is not sour, you can add a little vinegar (apple or regular table vinegar), and you may also need to add a little salt and pepper to the salad. If the cabbage is too sour, you can add a little sugar.
- The salad is perfectly complemented by ingredients such as canned peas, pickled mushrooms, and sour apples.
Quick vitamin salad recipe
Cooking time: 30 min.
Number of servings: 4-6.
Calories: 71-93 kcal.
Kitchen appliances and supplies: knife; cutting board; spoon; pot; kitchen scales; bowl.
Ingredients
Step-by-step preparation
Recipe video
This video shows how to quickly and easily prepare a large portion of vegetable salad for the whole family.
Recipe for quick sauerkraut with grapes, cranberries and apples
Cooking time: 20 min + time for fermentation (about 48 hours).
Number of servings: 8.
Calories: 71 kcal.
Kitchen appliances and supplies: knife; cutting board; spoon; 2 pans; bowl.
Ingredients
Step-by-step preparation
- To prepare the brine, pour a liter of water into a saucepan, add half a glass of sugar and one and a half tablespoons of salt. Put the pan on the fire.
- We take cabbage weighing about one kilogram. Remove the top leaves and cut out the stalk. We wash the cabbage. Shred it into thin strips.
- Place the cabbage in a saucepan and mash it with your hands until the juice begins to release.
- Remove the boiling water from the heat and add 4 tablespoons of vinegar and half a glass of vegetable oil.
- Peel the carrots, rinse and grate on a coarse grater. Add it to the cabbage.
- Two apples of sour varieties (for example, Antonovka), washed and peeled. Cut each apple into 4 parts, remove the seeds and cut crosswise into thin slices. Add them to the cabbage along with garlic, cut into thin slices (4-5 cloves).
- Add half a glass of cranberries and a glass of grapes. Mix everything well.
- Pour hot brine over the cabbage, vegetables and fruits (its temperature should be about 80 degrees).
- Press the cabbage so that it is completely covered with brine (for this purpose I use a tin can wrapped in a bag), cover the pan with a lid and leave at room temperature for 2 days.
- After this time, the cabbage is ready. You can eat it right away, or you can put it in jars or put it in the refrigerator in the same pan.
Recipe video
To easily prepare quick sauerkraut with vegetables and fruits, I recommend watching this video. Enjoy watching!
