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 Vinaigrette "White" Recipe
An unusual vinaigrette recipe... It is prepared very quickly, simply and naturally. The taste is decent. I recommend to try it! We turned out very tasty, now I will often cook this vinaigrette.
Course Dinner Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Peel the potatoes and cut them into cubes.
    Peel the potatoes and cut them into cubes.
  2. Chop the white onion, add it to the potatoes. In principle, you can use ordinary onions, it's a matter of taste.
    Chop the white onion, add it to the potatoes. In principle, you can use ordinary onions, it's a matter of taste.
  3. Add the sauerkraut to the cup. I write an approximate amount of cabbage, I always put it "on the eye". If you have cabbage without carrots, then you will need to grate one small raw carrot on a fine grater to make a vinaigrette.
    Add the sauerkraut to the cup. I write an approximate amount of cabbage, I always put it "on the eye". If you have cabbage without carrots, then you will need to grate one small raw carrot on a fine grater to make a vinaigrette.
  4. Put the beans in the vinaigrette, after draining the liquid from it. In addition to this, I also wash the beans with cold water, let them drain and only then put them in salads.
    Put the beans in the vinaigrette, after draining the liquid from it. In addition to this, I also wash the beans with cold water, let them drain and only then put them in salads.
  5. Mix the vinaigrette, if desired, add salt. We fill it with fragrant sunflower oil. You can take any butter, but, in my opinion, it is the aromatic oil that is most appropriate here. The vinaigrette is ready, let it brew a little and serve it to the table.
    Mix the vinaigrette, if desired, add salt. We fill it with fragrant sunflower oil. You can take any butter, but, in my opinion, it is the aromatic oil that is most appropriate here. The vinaigrette is ready, let it brew a little and serve it to the table.
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