Ingredients Serves 6
- 3-4 potatoes
- 1 beetroot
- 3 carrots
- 2 salted cucumbers
- 9 oz/250 g canned green peas
- 2 cups sauerkraut
- 3 tbsp sunflower oil
- Salt to taste
Place the unpeeled beetroot, potatoes and carrots in a large pan, cover with water, bring to a boil and cook until tender (about 30 minutes), drain and cool.
Cut the pickled cucumbers into small cubes.
Peel the boiled vegetables and dice.
In a separate plate mix together beets with 1 tablespoon oil.
In a salad bowl place potatoes, carrots, cucumbers, sauercraut and green peas (without liquid), add 2 tablespoon sunflower oil and mix thoroughly. Then add the beetroot, mix carefully, season with salt if necessary. Leave for 15 minutes and then serve.