Sauerkraut Salad Provencal (Kvashennaya Kapusta Provansal)

Total Time
12hrs 30mins
Prep 30 mins
Cook 12 hrs

The sophistication and finesse of the western salad preparations have not yet penetrated into the Russian home, and the salads remain simple and down to earth. Because of the enormous premium placed on fresh vegetables, many people prefer to eat them without any dressing at all, or just lightly sprinkled with oil and vinegar. Or lemon juice. This salad is made with olive oil, which used to be called “oil of Provence”, thus named Provencal.

Ingredients Nutrition


  1. Drain the sauerkraut thoroughly.
  2. Rinse under cold running water and squeeze the sauerkraut to remove any excess liquid.
  3. In a large salad bowl, combine the sauerkraut with the apple, grapes, cranberries, plums, carrot, scallions, and dill and toss well.
  4. Sprinkle with the sugar and toss with the oil.
  5. Taste and add more sugar, if needed.
  6. Cover and refrigerate overnight.

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