Clarissa's Sauerkraut Salad: A Recipe

This is a very traditional salad that we make often in my culture. Since good sauerkraut is hard to come around in the area where I live, I make my own. It isn't difficult at all to make it, and if people are interested, I can share how it's done. My country isn't rich in vegetables and vegetarian options do not abound. This is probably the closest we come to a vegetarian and healthy dish. (Here I do need to remind you that Ukrainian cuisine is probably among the most unhealthy in the world. Everything is salted, pickled, and smothered in lard. It is what it is, so I'm just trying to make the best of it.)

What you are going to need:

sauerkraut

potatoes

beets

pickles

scallions

canned green peas

olive oil

Some people also add carrots but I make my sauerkraut with carrots, I don't add any more to the salad to avoid overpowering it with a carroty taste.

I don't put any proportions here because it is really a matter of individual taste. Just keep adding ingredients and stop when you reach the taste profile that makes you happy.

1. Boil some potatoes but make sure they are not overdone. Nothing is worse than a mushy potato in a salad. Potatoes should still remain pleasantly firm inside after you boil them. 

2. Many people boil their beets too, but it's always better to bake them in foil. Beets should also be taken out of the oven before they become mushy inside.

3. While things are boiling and baking, cut up some scallions and pickles and mix them in a big bowl with sauerkraut and green peas. Don't overdo the pickles. Two medium-sized one are more than enough for the bowl of this size.

4. In the absence of a Russian food store in a close physical proximity, these are the pickles that I use for all my recipes because they come very close in taste to the real thing. I don't suggest getting any other brand of pickles because the strong vinegary taste of most North American brands will demolish the taste of all my recipes.

5. Then, when potatoes and beets are ready, dice them and add them to the salad. The smaller you dice them, the better the quality of the salad will be. Then, add a little olive oil (I never add more than a tea spoon, unless the sauerkraut is extremely dry), mix everything, and enjoy.