1 beet,
2 carrots,
4 potatoes,
1 pickled cucumber
150 g sauerkraut
1 onion (or scallions)
5, Art. tablespoons vegetable oil
salt (optional – ground black pepper)
Boil and cool the vegetables. Finely diced carrot, potato, cucumber, chopped onion and cabbage, mix and pour half the vegetable oil. Then cut into small dice the beets, add the prepared vegetables, add the remaining oil, stir and add salt.
Decorate the salad with diced green onions or parsley or green pears.