Ingredients
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800 g Sauerkraut
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400 g Potatoes
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300 g Carrot
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1/2 bundle Chives
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to taste Salt
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to taste Sugar white
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to taste Grounded black pepper
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to taste Sunflower oilnon-refined
Directions
This salad is one of those unforgettable “tastes of childhood” that despite their simplicity have a magic power to spark memories and have us go back to them.
Such sauerkraut, boiled potatoes & carrot salad used to cook my nanny Rita. We called it “village” salad and cooked it winter. For this salad, Nanny used to make sauerkraut and boil unpeeled potatoes together with carrots. While still warm, Nanny would dice them in large cubes, add to sauerkraut and dress everything with flavorsome sunflower seed oil, salt and, of course, black pepper. The taste of warm potatoes combined with cool sour-sweet sauerkraut, oil and pepper I still love. This salad is naturally served cool but I best remembered its just-prepared variation : )
The salad keeps well, stored in the fridge. We often take it to work or eat it for dinner.
So winter and homey – I want this salad to be here in my recipe collection.
Bon appetite! May this recipe warm the cockles of your heart and jog your childhood memories!
Today's visits: 1.
Steps
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1
Done
25
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PREPARING VEGETABLES“Childhood” variation – boil unpeeled potatoes and carrots, then peel them and dice into cubes. Modern variation - I first peel potatoes and carrots, dice them into cubes – larger for potatoes, smaller for carrots – and cook in a steamer for 20 min. The variations taste different, so choose the one suitable for you. |
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2
Done
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Squeeze the sauerkraut to get rid of excess brine and place in a large bowl or saucepan. Add the cooked potato and carrot cubes. Finely chop the chives and add to the vegetables. Dress with sunflower seed oil, salt, sugar (if needed - depending on sauerkraut) and freshly ground black pepper (enough be noticeable). Toss carefully. |
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3
Done
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SERVINGServe immediately or when cooled. |
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4
Done
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STORINGCan be stored refrigerated for up to 4-5 days. |
