The seaweed vinaigrette adds a twist to the traditional recipe. An interesting combination will pleasantly surprise you.
Cooking time 30 minutes
Beets 1 pc
Pickled cucumber 1 pc
Potatoes 2 pcs
Sauerkraut 100 pcs
Seaweed (canned) 100 g
Green peas (canned) 100 g
Green onion (feather) for decoration 2 pcs
Vegetable oil 2 tbsp. l.
Boil potatoes and beets in advance, peel and cool. Dice the beets, potatoes and pickles into a bowl.
Add sauerkraut, seaweed and peas.
Stir and season with oil.
Let it brew a little and serve, sprinkle with chopped green onions.