Classic Vinaigrette with Beans and Sauerkraut
Classic, bright, light, and healthy - a celebration every day! Classic vinaigrette with beans and sauerkraut is hearty and perfect for a family dinner or a filling snack. It’s a pleasure to make, and you’ll find all the ingredients right in your kitchen!
Updated : 03 November, 2025
Easy
About 45 min.
Ingredients
200 grams
Sauerkraut
150 grams
White beans
50 milliliters
Vegetable oil
4
Potato
2
Beetroot
2
Salted cucumbers
1
Carrot
0.5
Onion
to taste
Ground black pepper
to taste
Salt
Decorating
30 grams
Parsley
30 grams
Green onion
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can adjust the quantities of ingredients to your taste. Wash potatoes, beets, and carrots. Place them in a pot, cover with water, and boil in their skins until tender. Drain, cool, and peel. Beets take the longest, so it’s better to cook them separately.
Step 2
Soak the beans overnight in water.
Step 3
Drain the soaked beans, add fresh water, and cook over medium heat until tender (it took me just over an hour). The cooking time depends on the bean size and variety. After about an hour, add a pinch of salt - this will speed up the process. The beans should be soft but not falling apart.
Step 4
Drain the cooked beans in a colander and let dry. You can also use canned beans instead.
Step 5
Cut the boiled potatoes into small cubes.
Step 6
Dice the carrots into cubes of the same size.
Step 7
Dice the beets in the same way. (You can use pre-cooked vacuum-packed beets instead of boiling them yourself.)
Step 8
Drain the brine from the sauerkraut and squeeze it lightly.
Step 9
Shake off any brine from the pickles and dice them as well. You can use crunchy gherkins or regular pickles - or substitute with marinated cucumbers.
Step 10
Finely dice the onion. If you don’t like the sharp taste of raw onion, soak it in 2 tablespoons of vinegar for 10 minutes, then drain and dry - this will make the flavor milder.
Step 11
Place all the diced vegetables in a salad bowl. Add sauerkraut and beans.
Step 12
Season with salt and pepper, drizzle with vegetable oil (sunflower works great), and mix well. Chill the vinaigrette in the refrigerator for 30 minutes before serving.
Step 13
Transfer to a serving dish and sprinkle with chopped green onions and parsley. Enjoy your meal!