Salad with sauerkraut, beans, peas and mushrooms

Salad 14 Last Update: May 09, 2022 Created: May 09, 2022 0 0 0
Salad with sauerkraut, beans, peas and mushrooms
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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An interesting and unusual, but at the same time a successful combination of sauerkraut with boiled beans, canned peas, onions and pickled mushrooms. The beans, mushrooms, and tender peas balance out the flavor of the sauerkraut well and make the salad hearty. A mustard dressing with fragrant oil gives it a piquant taste.

Ingredients

Directions

  1. We prepare the necessary products.
  2. If you have already boiled beans, then the cooking time will be significantly reduced.
  3. We wash the beans, fill them with cold water and leave to swell for 6 hours (you can overnight).
  4. Place the swollen beans in a saucepan or saucepan, pour cold water (500-600 ml). Bring the water to a boil and cook the beans over low heat for 30-40 minutes, until tender (the beans should become soft, but not boiled).
  5. We fold the finished beans into a colander, drain the water. Let's cool down a bit. (I got 150 g of boiled beans out of 70 g of dry beans.)
  6. Marinated champignons cut into 4 parts, small - into 2.
  7. Cut the peeled onion into thin half rings.
  8. Put the sauerkraut squeezed from the brine into a deep bowl, pour in the vegetable oil and add the mustard.
  9. Add the rest of the ingredients to the cabbage: boiled beans, canned peas, mushrooms and onions.
  10. Mix the salad and let it brew for half an hour, or maybe a little longer.
  11. Serve salad with sauerkraut, beans, peas and mushrooms, sprinkled with herbs.
  12. Bon appetit!

Salad with sauerkraut, beans, peas and mushrooms



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

An interesting and unusual, but at the same time a successful combination of sauerkraut with boiled beans, canned peas, onions and pickled mushrooms. The beans, mushrooms, and tender peas balance out the flavor of the sauerkraut well and make the salad hearty. A mustard dressing with fragrant oil gives it a piquant taste.

Ingredients

Directions

  1. We prepare the necessary products.
  2. If you have already boiled beans, then the cooking time will be significantly reduced.
  3. We wash the beans, fill them with cold water and leave to swell for 6 hours (you can overnight).
  4. Place the swollen beans in a saucepan or saucepan, pour cold water (500-600 ml). Bring the water to a boil and cook the beans over low heat for 30-40 minutes, until tender (the beans should become soft, but not boiled).
  5. We fold the finished beans into a colander, drain the water. Let's cool down a bit. (I got 150 g of boiled beans out of 70 g of dry beans.)
  6. Marinated champignons cut into 4 parts, small - into 2.
  7. Cut the peeled onion into thin half rings.
  8. Put the sauerkraut squeezed from the brine into a deep bowl, pour in the vegetable oil and add the mustard.
  9. Add the rest of the ingredients to the cabbage: boiled beans, canned peas, mushrooms and onions.
  10. Mix the salad and let it brew for half an hour, or maybe a little longer.
  11. Serve salad with sauerkraut, beans, peas and mushrooms, sprinkled with herbs.
  12. Bon appetit!

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