Wonderful recipe! With beans, pickled onions and mustard made for the first time and not disappointed, it is very, very tasty.
I know that the site has a lot of options for vinaigrette, but this method of preparation I have not found. I like this method very much, maybe someone will like it too.
Cook marinade: in a saucepan pour vinegar, water, add salt, sugar, Bay leaf, pepper, peas, mustard seeds and cloves.
Boil and turn off. Immediately pour the onions well to flatten and to remove to marinate at least 1 hour.
Cut the potatoes into small cubes.
Carrot the potatoes into small cubes.
In a deep pan (PREFERABLY with a thick bottom), pour 2 tbsp oil, add chopped cubes of beetroot, mix well (so each piece of beet was covered with oil).
Spread on top of the carrots (do NOT STIR!!!)
Carrots - sliced potatoes.
Pour 3 (!!!) tablespoons of water, cover, put on full heat, bring to a boil (as the cover will be water droplets (see photo)) STRICTLY Boil 3 minutes, disconnect the Fire, remove the pan aside, cover not open! Cool completely.
While our cools the contents of the pan, spread the Cup separated sauerkraut, pickled onions (marinade, drain using the colander), canned beans, chopped dice the cucumber.
Add the contents of the pan to the bottom of the pan will be liquid from oil and water, pour it into a bowl, add products for refueling. Mix well, let stand for a few minutes (to salt and sugar completely dissolved). Pour the filling into the vinaigrette, mix well and put in the refrigerator for a few hours.