What to Buy1. Beet - 2 medium
2. Potatoes - 3 medium
3. Carrot - 2 medium
4. Yellow onion - 1 small
5. Eggs - 2 pieces
6. Sauerkraut - 200 grams
7. Cilantro - 1/4 bunch
8. Vegetable oil - 30 ml
9. Black ground pepper - 1/4 teaspoon
10. Salt - 1/2 teaspoon
How to Make It1. Wash the carrot and potatoes and set them to boil in a pot of water, covering by about a finger's width; once it boils, lower the heat and simmer under a lid for about 30 minutes - check with a fork, if it goes in easily it's done, drain the water and let cool, then peel
2. Boil the eggs for 15 minutes after the water boils, lowering the heat so it barely simmers - 15 minutes to make sure they're hard-boiled, cool and peel
3. It's best to roast the beet in the oven - wash it, dry it, wrap it in foil, and at medium heat, about 2/3 power or 180-190 degrees, leave it in the oven for 1 hour and 15 minutes, then take it out, let it cool, peel it, cut it into half-centimeter pieces and gently mix with a spoon of vegetable oil - this keeps the beet from bleeding color into the salad
4. Finely chop the onion, and cut the potatoes and carrot into cubes, about half a centimeter, put them in a bowl, add the sauerkraut and beet, season with salt and pepper, add the remaining vegetable oil (one spoon went to the beet), mix everything gently and well
5. You can cut the eggs into quarters and then in half, so 8 pieces, and add to the salad, then sprinkle chopped cilantro leaves on top, ready!
2. Potatoes - 3 medium
3. Carrot - 2 medium
4. Yellow onion - 1 small
5. Eggs - 2 pieces
6. Sauerkraut - 200 grams
7. Cilantro - 1/4 bunch
8. Vegetable oil - 30 ml
9. Black ground pepper - 1/4 teaspoon
10. Salt - 1/2 teaspoon
How to Make It1. Wash the carrot and potatoes and set them to boil in a pot of water, covering by about a finger's width; once it boils, lower the heat and simmer under a lid for about 30 minutes - check with a fork, if it goes in easily it's done, drain the water and let cool, then peel
2. Boil the eggs for 15 minutes after the water boils, lowering the heat so it barely simmers - 15 minutes to make sure they're hard-boiled, cool and peel
3. It's best to roast the beet in the oven - wash it, dry it, wrap it in foil, and at medium heat, about 2/3 power or 180-190 degrees, leave it in the oven for 1 hour and 15 minutes, then take it out, let it cool, peel it, cut it into half-centimeter pieces and gently mix with a spoon of vegetable oil - this keeps the beet from bleeding color into the salad
4. Finely chop the onion, and cut the potatoes and carrot into cubes, about half a centimeter, put them in a bowl, add the sauerkraut and beet, season with salt and pepper, add the remaining vegetable oil (one spoon went to the beet), mix everything gently and well
5. You can cut the eggs into quarters and then in half, so 8 pieces, and add to the salad, then sprinkle chopped cilantro leaves on top, ready!
