Russian Beet Salad with Sauerkraut, Pickles and Peas

What you need

• 400 g (14 oz) beets, 2 medium, unpeeled
• 300 g (10 oz) waxy potatoes, 3 medium, unpeeled
• 200 g (7 oz) carrots, 2 medium, unpeeled
• 2 dill pickles, firm, salt-brined
• 100 g (3 1/2 oz) sauerkraut, drained and squeezed dry
• 1 small onion
• 100 g (2/3 cup) canned green peas, drained
• 4 tbsp sunflower oil, unrefined has the traditional flavor
• salt, to taste, go lightly because the pickles and sauerkraut are salty
• black pepper, freshly ground, to taste
• 1 handful fresh dill, chopped, for serving

Method

Restated from the original video

1. 1

   Scrub the beets, potatoes and carrots. Leave the skins on.

2. 2

   Put the beets in a pot, cover with cold water, bring to a boil and simmer until a knife slides in easily, 45-60 min.

3. 3

   Cook the potatoes and carrots together in a second pot of salted water until tender, 20-25 min. Lift out the carrots first if they soften sooner.

4. 4

   Drain everything and let it cool completely, about 30 min. Peel the vegetables.

5. 5

   Cut the beets, potatoes and carrots into 8 mm (1/3 in) cubes. Keep the beets in their own bowl.

6. 6

   Toss the beet cubes with 2 tbsp of the oil. The oil coats them so the color does not bleed into the rest.

7. 7

   Dice the pickles and chop the onion finely. Chop the sauerkraut roughly.

8. 8

   Combine the potatoes, carrots, pickles, sauerkraut, onion and peas in a large bowl.

9. 9

   Add the beets, the remaining oil, salt and pepper, and fold gently with a spatula.

10. 10

    Chill for 20 min so the flavors meet. Taste, adjust the seasoning and serve topped with dill.

Imported from vokrugsveta.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.