(No, this has nothing to do with the vinaigrette sauce.)
WHAT YOU NEED
- 1 pack sour cabbage (Weinsauerkraut) - €0.39
- 1 jar beetroot (Rote Bete) - €0.39
- 1 big Asian carrot - ca. €0.45 - otherwise you may buy 0.5 kilo regular carrot but there's more peeling involved
- 1 kilo potato - ca. €1
- a few onions (I'm thinking ca. 0.5 kilo)
- sunflower or canola oil (you'll need this for the onions, plus some veggies are worth anything only in the presence of fat - in fact this can be substituted with any other fat, like lard (Schmalz) or butter)
- olive oil (it's not super necessary but the taste is better)
- soy sauce (a few drops enhance the taste - again it's not crucial but worth it)
Estimated total cost: €3 for a bloody big bowl of relatively healthy nosh.
WHAT YOU DO
1. Peel the carrot(s), slice into a few big chunks (or don't slice if you've already bought small carrots and gone through lots of peeling) and boil them until tender. Remove them from the water (don't get rid of the water) and cube them (I wouldn't care about perfect cubes).
2. Put the potatoes into your already boiling after-carrot water (and boil them until tender obviously).
NOTE! I normally don't peel potatoes (they're tastier this way and there's less work involved). Check if your potatoes can be eaten unpeeled. Mind you can peel the potatoes even after the boiling and it's super easy then - basically you can do it with hand.
3. Peel the onions and quarter them. Saute them on hot oil.
NOTE! No reason to cube them. If you just quarter them, it's a minimum amount of work and they'll be tastier then. They'll defragment further in the sauteing anyway.
4. Stir carrots, potatoes, onions, beetroot (I normally slice it additionally), and cabbage. Spill some olive oil and soy sauce. Stir.
5. Basically it's ready to eat the moment you've mixed the ingredients but after a few hours the taste gets more mature.
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