1. Wash the beets, potatoes, and carrots. 2. Boil the beets separately until tender (they take longer, about 1 hour). Let cool, peel, and dice into small cubes. 3. Boil the potatoes (about 20 minutes) and carrots (about 15 minutes) together until just tender. Cool, peel, and dice. 4. Dice the pickles into small cubes. 5. Peel and finely chop the onion. 6. Lightly squeeze excess liquid from the sauerkraut if it’s very juicy. 7. In a large bowl, gently mix the diced beets, potatoes, carrots, pickles, sauerkraut, and onion. 8. In a small bowl, whisk together the olive oil and white vinegar. 9. Pour the dressing over the salad and mix gently so the beets color everything evenly. 10. Add salt and pepper to taste. 11. Let the vinaigrette rest in the refrigerator for at least 20–30 minutes so the flavors meld. SERVING IDEAS: - Finish with a drizzle of olive oil and a sprinkle of fresh dill for a clean, elegant look. - Add a small side of rye bread or dark sourdough. - Add a few thin rings of red onion on top for brightness. - Vinaigrette tastes even better after resting for a few hours.

   1. Clean and chop the garlic (it doesn’t matter which way, you can use a garlic maker, you can use a knife, you can grate it on a fine grater, or in some other way - as you like), mix with cheese, add mayonnaise and mix thoroughly. 2. Cut the baguette or siabata into pieces and… But then there are two ways to cook a loaf: First. It can be dried in a toaster. Second. Slices of loaf can be fried in vegetable oil. 3. Further: spread a cheese-garlic “pate” on pieces of a loaf. Wash tomatoes and greens and blot with a napkin . Cut the tomatoes into round, not very thick slices and put them on top of the sandwiches. Sprinkle tomato slices with pepper, decorate with herbs and ... you can eat. These sandwiches can be cooked 5 hours before serving, they will only become tastier, but in this case, it is better to decorate them with greens before serving, otherwise it will wither and become ugly.