"Vinaigrette"

1 PCs Potatoes;

0,5 PCs Carrots;

1 PCs Beets;

2 tbsp. Vegetable oil;

1 PCs Pickles;

20 g Sauerkraut;

Salt

Potatoes, carrots and beets to boil, peel and cut into cubes approximately 0,7x0,7 see also chop pickles, squeeze the cabbage and cut into strips the length of 2-3 cm stir until the whole salad will not acquire beetroot shade at the expense of beet juice. Add salt, season with vegetable oil and stir again.