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How to prepare a vegetable vinaigrette. Classic vinaigrette with step by step photos

Vinaigrette is a popular Russian salad with a French name ("vinaigre" means "vinegar"). Moreover, this popular sympathy has not subsided for many years, turning it into one of the most beloved winter dishes. Vinaigrette is both a light and healthy snack, the latter due to its vegetable composition.

The history of the vinaigrette

Although abroad, the vinaigrette is usually called "Russian salad", but reliable information about his homeland has not survived. It appeared in Germany or Scandinavian countries.

It is known that in old English cookbooks dating from the middle of the 19th century, there was a recipe for a Swedish beetroot salad with herring, strikingly reminiscent of a modern vinaigrette, or rather "Herring under a fur coat."

In addition to the two main ingredients, it included pickles, chicken egg white, potatoes and an apple. The role of the dressing was performed by a mixture of sour cream, vinegar, olive oil and grated yolk.

Russian chefs also liked a similar salad. But they could not resist and brought to it some primordially domestic "zest" in the form of sauerkraut, cranberries and pickled cucumbers.

The benefits of vinaigrette

The secret of the salad's usefulness lies in its rich vegetable composition:

  1. Beets are rich minerals helping in the regulation of metabolism and reduction of body fat.
  2. Potatoes are a source of vitamin C health, which strengthens the protective functions of the body and increases immunity.
  3. Carrots contain vitamins D, B, C, E, as well as many trace elements. Orange vegetable is an excellent antioxidant, helps to eliminate toxins and strengthen the body.
  4. Pickled cucumbers improve digestion, contain a lot of fiber and iodine;
  5. Sauerkraut contains a large amount of vitamin C, as well as A, B, E and K, has bactericidal and tonic properties, and normalizes metabolism.
  6. Onion, in addition to the record amount of vitamins C and B, it contains such useful trace elements as zinc, iodine, iron, fluorine and manganese.

Due to the low calorie content of the salad, nutritionists recommend that those who intend to lose a few extra pounds love it with all their hearts. Refueling from vegetable oil and spices will help to establish a chair, cope with a "delicate" problem - constipation.

Calorie vinaigrette

There are many variations of the salad "Vinaigrette", which is why it is quite difficult to unequivocally calculate its calorie content. In its classic vegetable variety, the appetizer contains chopped beets, potatoes, carrots, pickles, sauerkraut and canned peas, seasoned with sunflower oil.

100 g of vinaigrette contains only 95 kcal. This is surprisingly little, with more than a third of this being oil refueling.

When changing the classic recipe, consider the calorie content of the foods you add.

Classic vinaigrette - a step by step recipe with a photo

Learn to cook vegetable salad the vinaigrette is not particularly difficult. The main thing is to observe the proportions of the products used, to find the so-called golden mean, so as not to get too spicy or, conversely, tastelessly lean dish.

You should not prepare the vinaigrette for future use and store it for a long time, since the products that make up it quickly lose their taste and nutritional qualities.

Use culinary fantasy to decorate your favorite food with the most unusual and in an original way, is never forbidden!

Your mark:

Cooking time: 1 hour 30 minutes


Quantity: 6 servings

Ingredients

  • Sauerkraut: 0.5KG
  • Beets: 3 pcs.
  • Potatoes: 5 pcs.
  • Bow: 1 pc.
  • Green pea: 1/2 binky
  • Pickled cucumbers, pickled: 3 pcs.
  • Sunflower oil: 6 tbsp. l.
  • Vinegar 3%: 1 tsp
  • Salt, pepper: to taste

Cooking instructions


Pea vinaigrette recipe

The recipe for this popular winter salad does not strictly regulate the amount of ingredients added to it. You have the right to decrease or increase them based on your preferences, thereby achieving the perfect flavor balance.

To make a traditional green pea vinaigrette, you will need:

  • 3 potatoes;
  • 1 beetroot, larger than average;
  • a couple of carrots;
  • 1 onion;
  • 3 pickled or pickled cucumbers;
  • greens, feathers of green onions;
  • green canned peas;
  • for dressing - vegetable oil or mayonnaise.

Cooking procedure:

  1. Boil potatoes, carrots and beets in their uniforms in a saucepan or, using a double boiler, until they become soft and pierce with a knife.
  2. Peel the potatoes, cut into cubes with sides 1cm * 1cm.
  3. Cut the peeled carrots, beets and pickles into cubes of the same size.
  4. Finely chop greens (dill, parsley) and green onion feathers.
  5. Peel the onion hands and chop finely.
  6. We mix all the ingredients in a container, add canned peas and salt.
  7. The salad is dressed with refined sunflower oil or mayonnaise. However, the second option will be more high-calorie.

Stored cooked by this recipe salad in the refrigerator for no more than two days.

How to make sauerkraut vinaigrette?

This variation of vinaigrette is perfect for both everyday and festive dish... Vegetables, this time, you suggest you not to cook, but to bake in the oven.

To do this, carefully washed potatoes, beets and carrots must be wrapped in foil, put in the middle of a baking sheet and left in a preheated oven for about 1 hour. In addition to the vegetables mentioned, you will need:

  • pickled or pickled cucumbers - 2-3 pieces of medium size;
  • half a can of canned peas;
  • 150-200 g sauerkraut;
  • juice of half a lemon;
  • herbs and spices to taste;
  • vegetable oil.

Cooking procedure:

  1. Peel the cooled baked vegetables, cut them into cubes, put them in a convenient salad bowl.
  2. We get rid of sauerkraut from excess liquid by squeezing it first with our hands, add it to other vegetables.
  3. We discard the peas on a sieve, letting the excess liquid drain, add it to the other ingredients of the vinaigrette.
  4. Now we start preparing the dressing, for this we mix in a separate bowl lemon juice, spices, herbs, green onion feathers and vegetable oil.
  5. Pour the dressing over the vegetables and mix thoroughly.
  6. Let the salad brew in the refrigerator for about half an hour.

Fresh Cabbage Vinaigrette Recipe

If you are wondering whether you spoil the vinaigrette by replacing sauerkraut with fresh cabbage, our answer is no. It will still be just as tasty and healthy, especially if you make it according to our recipe. In addition to the traditional beets, carrots and potatoes, you will need the following set of foods:

  • white cabbage - half a head of cabbage;
  • a couple of pickled cucumbers;
  • canned peas - ½ can;
  • 1 onion;
  • vegetable oil and vinegar for dressing;
  • 1 tsp sugar and a pinch of salt.

Cooking procedure:

  1. Boil potatoes, carrots and beets in a slow cooker on the "Warm up" mode for about 60 minutes;
  2. We clean the onion, rinse under running water and finely chop;
  3. We also chop the white cabbage, mix it with onions and knead it with your hands. Until they acquire a pickled consistency;
  4. Dice the peeled boiled vegetables and pickled cucumber, add them to cabbage and onions;
  5. We fold the peas onto a sieve to rid it of excess liquid;
  6. Season the salad with a mixture of vinegar and vegetable oil, add sugar and salt;
  7. Mix thoroughly and enjoy the delicious salad.

How to make herring vinaigrette

Adding herring to it will help make the usual vinaigrette more satisfying, nutritious and original. And you can diversify the dish by adding fresh or soaked apples, cranberries, canned beans, crackers.

You will need the following products (potatoes, carrots and beets remain unchanged in the vinaigrette):

  • salted herring fillet - 1 pc .;
  • 150-200 g sauerkraut;
  • 1 small onion;
  • salt, spices and herbs to taste;
  • vegetable oil for dressing.

Cooking procedure:

  1. Boil potatoes, carrots and beets. If you want to protect the pan from staining, then you can put the beets in a plastic bag, tie it on top and cook right in it.
  2. While the vegetables reach the required softness, clean the herring from skin and bones, cut the fillets into small cubes. Milk and caviar can also be added to salad, they will become its highlight.
  3. Peel the onions, wash and chop them into cubes or half rings. You can relieve it of bitterness if you pour boiling water before putting it in a salad.
  4. Add boiled vegetables, peeled and diced, and sauerkraut to the beets.
  5. Add salt, spices to the salad, mix everything thoroughly, season with vegetable or olive oil.
  6. Decorate the salad with a slice of apple and herbs.

Have you tried the sprat vinaigrette? No?! Then you have a great opportunity to surprise yourself and your guests!

Vinaigrette with beans - a delicious salad recipe

Beans, although not included in the composition classic vinaigrette, but fits very organically into it. The highlight of the recipe below will be its vinegar-mustard dressing. In addition to the constant vegetable trio - potatoes, carrots and beets, you will need:

  • a glass of red beans;
  • 2-3 pickled cucumbers;
  • red Crimean onion - 1 pc.;
  • a small bunch of dill and green onions;
  • 1 tbsp mustard;
  • 2 tbsp vinegar;
  • 40 ml of vegetable or olive oil;

Cooking procedure:

  1. Boil carrots, potatoes and beets in the chosen way, when they are completely cool, peel them and cut them into cubes;
  2. The beans must be soaked in cold water overnight. If this condition is not met, then it must be allowed to stand in water for at least 2 hours. We boil the beans in salted water for about 60-70 minutes.
  3. Add finely chopped pickled cucumber, chopped greens, fresh green onions to boiled vegetables and beans.
  4. In an empty bowl, mix the ingredients for the dressing: oil, mustard, vinegar, a little salt and pepper. Stir until smooth and fill the vegetables with the resulting dressing.
  5. Let the vinaigrette brew in the refrigerator for a couple of hours.

Pickled cucumber vinaigrette recipe

In addition to the pickled cucumber recipe mentioned in the name, we propose to diversify this classic appetizer chopped egg. You will need a simple set of products:

  • potatoes - 2-3 pcs.;
  • carrots - 2 pcs.;
  • beets - 1 large;
  • pickled cucumber - 2-3 pcs.;
  • canned peas - ½ can;
  • onion - 1 pc.;
  • chicken eggs- 3 pcs.;
  • salt, pepper to taste;
  • hot mustard - 1 tablespoon;
  • vinegar - 2-3 tablespoons;
  • vegetable unrefined oil- 40-50 ml.

Cooking procedure:

  1. We boil vegetables in the way that is most convenient for you. When they are cool, peel and cut into small cubes;
  2. We boil chicken eggs, we also let them cool, peel and cut;
  3. Finely chop the onion into cubes or half rings;
  4. Cut pickled cucumbers into cubes;
  5. Add to a container with chopped vegetables green pea, mix everything thoroughly;
  6. Prepare the dressing separately by mixing mustard, oil, salt, spices and vinegar;
  7. Add the dressing to the rest of the products, mix and let it brew for about two hours.

Give the vinaigrette summer juiciness and crunch will help fresh cabbage and cucumber, making it even more healthy and tasty. An excellent dressing for this colorful variation of the familiar snack is a mixture of lemon juice and vegetable oil.

You can take any of the recipes above as a basis.

We also boil potatoes, beets and carrots, cut them into cubes. Fresh cucumbers cut into the same pieces. Chop the cabbage and knead it with your hands to give it softness.

Pour boiling water over the chopped onions so that the bitterness leaves it. We mix all the products, fill in with oil-lemon dressing and let it brew a little before delighting your household with them.

Which beets to choose?

  1. To prepare the vinaigrette, you must choose a table variety of beets with dark red or burgundy pulp.
  2. The ideal shape of the vegetable, indicating the correct growth conditions, is oval-spherical.
  3. Try to give preference to root crops with a smooth, non-cracked skin without signs of rot and spoilage.
  4. On the shelves, it should be sold without leaves, because the leaves draw out precious moisture from the vegetable, making it flabby.

How to cook vegetables?

Regardless of the chosen variation of the vinaigrette, its three main ingredients, which are potatoes, carrots and beets, must be boiled until soft. Moreover, this does not have to be done in the classical way - in a saucepan. You can bake vegetables in the oven, steam them or in a slow cooker on the "Baking" or "Preheat" mode, pack them in cellophane and put them in the microwave. The cooking time for vegetables will not be much different, whichever method you choose:

  1. The potatoes are cooked for about 20 minutes.
  2. Carrots - 25-30 minutes
  3. Beets - about 60 minutes

Sauce or vinaigrette dressing?

Traditional "Russian salad" is dressed with sunflower oil or mayonnaise. However, these options are boring. Much more interesting will "sound" vinaigrette, if it is seasoned with fresh lemon juice mixed with olive oil, or a mixture of several varieties of mustard with cardamom, sunflower oil and wine vinegar.

Despite the fact that the vinaigrette is considered the simplest salad, it also has several subtleties:

  1. If you bake vegetables for vinaigrette in the oven, they will not lose their beneficial features, and will pass them on to the dish to the maximum.
  2. By adding pickled cucumber to the vinaigrette, you turn the salad into a perishable dish that you do not want to store for more than a day.
  3. You can prevent other vegetables from staining with beets if you pour it with oil separately from them.
  4. An excellent replacement pickles pickled mushrooms and apples can serve.
  5. To make the vegetables better saturated with the dressing, they should be cut into small cubes.

We are waiting for your comments and ratings - this is very important for us!

Vinaigrette is a delicious vegetable-based salad. Despite the fact that it belongs to traditional Russian cuisine, it was invented far beyond the borders of this country. Be that as it may, he is very popular with representatives of different nationalities. Poles, Germans, Ukrainians, and British know what vinaigrette is. In today's article, we'll show you how to make this simple yet very interesting and healthy snack.

What's in a salad?

The main ingredients of this dish are vegetables. The standard set must include red beets, carrots and potatoes. Onions, sauerkraut, pickled or pickled cucumbers are also added to the appetizer. And aromatic vegetable oil is usually used as a dressing.

To diversify the flavor of the vinaigrette, the ingredients of the salad complement boiled egg, canned peas, meat, seafood, beans, mushrooms, sausages and even herring. And some experimenters season the finished snack with mayonnaise or other savory sauces.

Cooking components

Most of the vegetables that make up this salad must undergo preliminary heat treatment. The duration of this process depends on several factors at once. It is determined taking into account the size and volume of root crops. The average cooking time for carrots is about 20-30 minutes. Almost the same amount needs to be spent on cooking potatoes.

The longest time is to cook the beets for the vinaigrette. How long this process takes, any experienced hostess knows. Therefore, for a faster result, this vegetable is often cooked not on the stove, but in the microwave. Using this device allows you to save a significant amount of time and get well-cooked beets in 25 minutes. Having dealt with the main points, you can begin to consider specific recipes.

Traditional option

The classic vinaigrette salad recipe is an excellent basis for culinary experiments. Therefore, every modern housewife should master it. To play it you will need:

  • 150 grams of beets.
  • 320 g potatoes.
  • 300 grams of pickles.
  • 300 g sauerkraut.
  • 150 grams of onions.
  • Sunflower oil (for dressing).

This salad is completely suitable for diet food... For those who are interested in how many calories are in a salad with butter vinaigrette, you need to remember that energy value 100 grams of the product is about 70 kcal. To do traditional salad, the raw components must be pretreated. Washed root vegetables are laid out in separate saucepans, poured with cool water and sent to the fire. As soon as they become soft, they are removed from the dishes, cooled, peeled and cut into small cubes. Then they are combined with chopped cucumbers, chopped onions and sauerkraut... The finished snack is poured with aromatic sunflower oil and gently mixed.

Option with seaweed

To make the vinaigrette richer, the classic salad recipe is complemented with various ingredients that give it a special taste and aroma. One of these additives will be seaweed, which you can buy in any modern grocery store. For cooking gourmet snacks you will need:

  • 3 beets.
  • 3 carrots.
  • 3 potatoes.
  • 150 grams of pickled seaweed.
  • 2 cucumbers.
  • 100 grams of onions and chives.
  • 2 tablespoons of vinegar and sunflower oil.
  • Salt, sugar and freshly ground pepper (to taste).

Thoroughly washed root vegetables are boiled separately until cooked, cooled and peeled. Then they are cut into not too small cubes and combined with slices of cucumbers, chopped onions and pickled seaweed. The finished snack is slightly salted, sweetened, pepper and poured with vinegar mixed with vegetable oil. Before serving, the vinaigrette is decorated with green onion rings.

Pickled mushroom option

Using the technology described below, it turns out very tasty and hearty salad, which will surely interest the adherents of a vegetarian diet. To prepare it you will need:

  • Small beets.
  • 2 large pickles.
  • 100 grams of beans.
  • 2 potatoes.
  • 80 grams of pickled mushrooms.
  • Bulb.
  • Salt, pepper, 3% vinegar and vegetable oil.

To make a vinaigrette with pickles, you must first boil the vegetables. Beets and potatoes are placed in different saucepans, poured over with cold water and placed on fire. Once they are soft, they are completely cooled, peeled and cut into small cubes. Then they are combined with pre-boiled beans, slices of cucumbers, chopped onions and mushrooms. The prepared salad is seasoned with salt and pepper, and then poured with a mixture of oil and vinegar.

Option with apples

Those who have already understood what a vinaigrette is will be interested in another simple recipe for this salad. Thanks to the addition of apples, it acquires a special freshness and a pleasant sour taste. To prepare it, you will need:

  • 400 grams of beets.
  • A pound of potatoes.
  • 250 grams of carrots.
  • 2 green sour apples.
  • 350 grams of pickles.
  • Bulb.
  • 350 grams of canned peas and sauerkraut each.
  • Freshly ground pepper, salt and vegetable oil.

To prepare an unusual vinaigrette, you need to wash and boil the root vegetables. As soon as they become soft, they are taken out of the boiling water, cooled, peeled and cut into small cubes. Then they are combined with pieces of apples, chopped onions and chopped cucumbers. Sauerkraut, canned peas, pepper and salt are also added there. Season the finished salad with vegetable oil and mix gently.

Canned Beans Option

For lovers vegetable snacks you will surely like another simple recipe for vinaigrette with pickles. Thanks to the presence of beans, it turns out to be not only tasty, but also quite nutritious. To prepare it, you will need:

  • 6 potatoes.
  • 3 beets.
  • 6 carrots.
  • A can of canned beans.
  • 2 pickles.
  • Bank of green peas.
  • 100 grams of white sauerkraut.
  • Salt, freshly ground pepper and vegetable oil.

Having figured out what a vinaigrette is, you need to understand how to prepare a salad with beans. First you need to tackle root crops. They are washed, boiled in different saucepans, cooled, cleaned and cut into not very large cubes. Then add sauerkraut, beans, cucumber pieces and peas to them. The finished snack is lightly salted, pepper and poured with aromatic vegetable oil.

Cheese option

Lovers of gourmet food will surely appreciate the salad recipe described below. The vinaigrette prepared according to it turns out to be unusually tasty and fresh. To surprise your family with this interesting dish, you will need:

  • Large beets.
  • 3 small potatoes.
  • Medium carrot.
  • Fresh cucumber.
  • 100 grams of good hard cheese.
  • Chives, parsley and dill.
  • Salt and mayonnaise.

You need to start the process by preparing vegetables. Earlier, we already figured out how and how much to cook beets for vinaigrette, so we will not re-examine this stage. The finished root vegetables are cooled, peeled and cut into small cubes. Then they are combined with pieces of cucumber, cheese shavings and chopped herbs. Before serving, the appetizer is salted, poured with mayonnaise and gently mixed.

Option with meat and eggs

To prepare this nutritious and delicious salad you need a little time and a bit of patience. In addition, you should definitely have at your fingertips:

  • 400 grams of boiled beef or veal.
  • 3 medium potatoes.
  • 2 large pickles.
  • Small carrot.
  • 2 hard-boiled eggs.
  • Beet.
  • Salt and mayonnaise.

To prepare a delicious vinaigrette, the ingredients of the salad must be pre-cooked. Beets, potatoes and carrots are placed in separate saucepans, poured with cool water and boiled until cooked. The softened root vegetables are cooled, peeled and cut into not too large cubes. Then they are combined with pieces of boiled meat, chopped cucumbers and chopped eggs. The finished appetizer is slightly salted, poured with mayonnaise and gently mixed.

Herring option

Now that you know exactly what vinaigrette is versatile dish, to which you can add different components, we advise you to pay attention to another interesting interpretation of this salad. To make a snack like this, you will need:

  • 2 beets.
  • 2 carrots.
  • 3 potatoes.
  • 3 pickled cucumbers.
  • 200 grams of herring fillet.
  • Medium onion.
  • 40 grams of canned peas.
  • A teaspoon of salt and mustard.
  • A pinch of ground pepper.
  • 30 milliliters of vegetable oil.

Pre-washed root vegetables are boiled directly in the peel. As soon as they become soft, they are cooled, peeled and cut into small cubes. Then they are combined with canned peas, chopped onions, chopped cucumbers and pieces of fish fillets. The finished appetizer is lightly salted, pepper and poured with a sauce consisting of mustard and aromatic vegetable oil.

Sausage option

This simple but filling salad is perfect for a family dinner. To prepare it you will need:

  • 2 beets.
  • 4 potatoes.
  • Medium carrot.
  • Small onion.
  • 2 pickles.
  • 300 grams of boiled sausage.
  • Salt, vegetable oil, and chives.

As in all previous options, you need to start the process with the preparation of root crops. They are thoroughly washed and boiled until soft in separate saucepans. Then the vegetables are cooled, peeled and cut into small cubes. After that, pieces of sausage, chopped cucumbers and chopped onions are added to a bowl with beets, carrots and potatoes. An almost ready-made snack is slightly salted, poured with aromatic sunflower oil and mixed. Just before serving, the salad is garnished with chopped chives.

Vinaigrette - popular with the former Soviet Union dish, the main ingredients of which are countries the following vegetables: beets, carrots, potatoes, onions, sauerkraut and pickles. This set of products is the basis classic version making vinaigrette. It is also allowed to use salted herring, boiled fish, salmon, canned green pot, pickled mushrooms or beans. If salted fish is used, sauerkraut is usually not added. Season the salad with a mixture of table vinegar and any vegetable oil, adding salt and black pepper there. Sometimes mustard and egg yolks are added to the dressing. By the way, the name of the dish was borrowed from French cuisine: so called french sauce from olive oil and wine white vinegar(vinaigrette). Many people dress this salad like that. You can find recipes in which even natural unsweetened yogurt is used for dressing - it all depends on the taste preferences of the cook.

Vinaigrette - preparation of food and dishes

The main preparation time for the vinaigrette is the preparation of vegetables. Therefore, it is recommended to do this in advance. Potatoes, beets and carrots should be thoroughly rinsed to remove dirt and cooked over low heat in separate pots. Cooked and peeled vegetables are cut into cubes or small slices. You can also not cook, but bake vegetables in the oven. If fish is used in the salad, all bones and skin are removed from it. Liquid is drained from canned food (mushrooms, beans, peas). After all the products are prepared, you can start preparing the vinaigrette.

From the dishes you will need a saucepan (more than one), a bowl or small basin, a salad bowl, a knife and a cutting board. To prepare the dressing, you will need a small bowl, preferably with a lid. The dish is served on ordinary plates.

Vinaigrette recipes:

Recipe 1: Vinaigrette

The most common vinaigrette. The salad contains potatoes, beets, onions, cucumbers and sauerkraut. The dish is prepared quite quickly if you prepare all the vegetables in advance.

Required Ingredients:

  • Beets - 150 g;
  • Potatoes - 320 g;
  • Pickled cucumbers - 300 g;
  • Sauerkraut - 300 g;
  • Onions - 140-150 g;
  • Sunflower oil - for refueling.

Cooking method:

Wash the potatoes and beets thoroughly and set them to boil. When the vegetables are ready, remove the pots from the heat (they should be cooked separately from each other) and leave to cool. Clean the cooled potatoes and beets and cut them into small cubes (or thin small slices). Cut the pickled cucumbers into small cubes, then squeeze lightly. We also cut the onion into small cubes. If the cucumbers are quite large, with thick skin or a lot of seeds, the skin should be peeled and the seeds removed. If sauerkraut contains large pieces- cut. Too sour cabbage can be washed with cool water and squeezed out. Mix all the vegetables in a small bowl, add a little salt and season with vegetable oil. The vinaigrette is served garnished with parsley sprigs.

Recipe 2: Fish Vinaigrette

A very unusual, but incredibly delicious recipe for vinaigrette. In addition to vegetables, the dish also includes mushrooms and fish. You need to fill such a salad with two different sauces, the preparation methods of which can be found in the recipe itself.

Required Ingredients:

For the salad:

  • Fish - 1kg;
  • Beets - 4 small pieces;
  • Potatoes - 4 pcs.;
  • Pickled cucumbers - 4 pcs.;
  • Fresh cucumbers - 3 pcs.;
  • Pickled mushrooms - 100 g (honey mushrooms or champignons are suitable);
  • Olives - 100 g;
  • White wine.

For sauce number 1 (hot sauce):

  • Mustard - 2 tsp;
  • Sugar - 2 tsp;
  • Salt to taste;
  • Olive oil (can be replaced with corn oil) - 150 g;
  • Vinegar to taste.

For sauce number 2 ("Provencal"):

  • Olive (corn) oil - 400 g;
  • Yolks - 2 pcs.;
  • Sugar - 1 tbsp. l .;
  • Mustard to taste;
  • Vinegar to taste;
  • Lemon juice to taste;
  • Salt to taste;
  • Pepper - to taste;
  • Chopped parsley - 1 tsp.

Cooking method:

Remove the skin from the fish fillets and select the bones, cut the fillets into thin but wide slices (the knife should be held at an angle). Fillets are cut starting from the head. Take a large enamel baking dish, grease it with oil and place the fish chunks in it. Dip each piece in a little salt and pepper, drizzle with lemon juice and white wine. Bake the fish in the oven over low heat until tender. Cool the finished fish. Next, boil the potatoes and beets until tender, let them cool, peel and cut into circles of the same size, and then cut each circle into long strips. Cut fresh and pickled cucumbers in the same way, having previously peeled them from the skin. Put all vegetables in a bowl and season hot sauce № 1.

Sauce No. 1: Grind the mustard, salt and sugar until smooth, gradually pour in the oil, stirring the sauce without stopping. Add vinegar to taste.

Sauce No. 2: Grind the yolks with sugar, salt, mustard and pepper. Add vegetable oil gradually, then add lemon juice and vinegar to taste. pour the herbs and mix everything thoroughly.

Put the vegetables mixed with spicy sauce on a dish, grease them with a thick layer of sauce No. 2 ("Provencal"), spread the baked fish, mushrooms and olives on top, grease with "Provencal" again so that the products are not visible. Sprinkle the dish with finely chopped herbs and put the salad in the refrigerator to infuse.

Recipe 3: Vinaigrette with seaweed

Very satisfying and tasty dish, and due to the content of seaweed, it is also very useful. You can serve this salad for lunch or dinner.

Required Ingredients:

  • Pickled seaweed - 150 g;
  • 3 carrots;
  • 3 beets;
  • 3 potatoes;
  • 2 cucumbers;
  • Green and onions - 100 g;
  • Vinegar - 2 tbsp. l .;
  • Vegetable oil - 2 tbsp. l .;
  • Salt to taste;
  • Sugar to taste;
  • Pepper to taste.

Cooking method:

Carefully wash the potatoes, beets and carrots, cook until tender, let the vegetables cool, peel and cut into thin slices. Wash cucumbers and cut in the same way. Peel and finely chop the onions. Put boiled vegetables, onions and seaweed... Season the dish with vegetable oil, add sugar, salt and pepper, mix everything well. Sprinkle the finished dish with green onion rings.

Recipe 4: Squid Vinaigrette

This vinaigrette is also suitable for festive table... In addition to vegetables, the salad contains squid, which makes the appetizer even tastier and more nutritious.

Required Ingredients:

  • Squids - 3 carcasses;
  • 4 potatoes;
  • 2 carrots;
  • 2 beets;
  • Pickled cucumber - 1 pc.;
  • Onions - 2 heads;
  • Vegetable oil - 4 tbsp. l .;
  • Ground black pepper;
  • Dill.

Cooking method:

We peel off the film from the squid, put it in boiling salted water and cook for 3 minutes. Cut the chilled seafood into thin strips across the fibers. Boil potatoes, beets and carrots, cool, peel and cut into small cubes. Finely chop the washed cucumber. Finely chop the onion. We put all the ingredients in a deep bowl, add salt, pepper and season with vegetable oil. Mix all products thoroughly, ready salad decorate with dill herbs.

Recipe 5: Vinaigrette with beans

The beans included in this vinaigrette make the dish even tastier and more nutritious. Vegetarians will especially like the recipe, for whom beans are an excellent source of protein.

Required Ingredients:

  • 1 small beet;
  • 2 potatoes;
  • 2 pickled cucumbers;
  • Pickled mushrooms (champignons are suitable) - 80 g;
  • 100 g beans;
  • 1 head of onion;
  • Salt and black pepper to taste;
  • Table vinegar (3%);
  • Vegetable oil.

Cooking method:

Wash the potatoes and beets thoroughly and cook until tender. Then - cool, clean and cut into small cubes. Cook vegetables in different pans. If desired, they can be baked in the oven. The beans are pre-soaked in the evening the day before preparing the salad (the beans should be soaked all night). After - cook the beans until tender. If the skin of the cucumbers is too thick, peel it off and cut the cucumbers into small cubes. Finely chop the onions. Put all vegetables, beans and mushrooms in a salad bowl, add salt and pepper. Making a dressing: shake oil and vinegar in a closed container and fill with a mixture of vinaigrette. The salad shouldn't be too sour. You can combine different proportions of oil and vinegar: if you want a softer taste, you should add more oil, more vinegar will make the dish more acidic.

Recipe 6: Herring Vinaigrette

This dish is also called "In German" vinaigrette. The recipe was appreciated by many housewives and now they are happy to prepare it for the holidays and on ordinary days.

Required Ingredients:

  • Salted herring (fillet) - 200 g;
  • 2 potatoes;
  • 1 small beet;
  • 2 carrots;
  • Onions - 1 pc.;
  • 2 pickled cucumbers;
  • A can of canned green peas;
  • 2 tbsp. l. 3% vinegar;
  • Vegetable oil - 2 tbsp. l.

Cooking method:

We wash the potatoes, beets and carrots in running water, boil until tender, cool, peel and cut into small cubes. We also cut the cucumbers into cubes. Finely chop the onions. Cut the herring fillet into small pieces. We decant excess liquid from the pot. Prepare the dressing in a separate bowl: mix the vinegar and oil, salt, pepper, add sugar and mix well. Put potatoes, carrots, beets, peas, onions, fish and cucumbers in a salad bowl. We fill the dish with the prepared mixture of oil and vinegar and mix all the ingredients thoroughly. The salad can be decorated with thin onion rings.

Recipe 7: Vinaigrette with meat and eggs

All that distinguishes such a vinaigrette from the classic version is the presence of meat and eggs in the dish. However, these two products change the taste of the salad beyond recognition. The dish turns out to be very satisfying, tasty and nutritious.

Required Ingredients:

  • Stew - 350 g;
  • 6 potatoes;
  • 3 pickled cucumbers;
  • 1 small beet;
  • 2 chicken eggs;
  • Several feathers of green onions;
  • A teaspoon of mustard;
  • Salt pepper;
  • Half a glass of mayonnaise;
  • 1 tablespoon vinegar
  • Dill greens.

Cooking method:

Boil potatoes and beets until tender, cool and clean. Cut the potatoes into thin slices. Peel and cut cucumbers in the same way as potatoes. Cook hard-boiled eggs, fill with water. Cut the meat into small pieces. Put the meat, potatoes and cucumbers in a bowl, season with mayonnaise, add pepper, salt, mustard and vinegar, mix everything well. We spread the salad in a slide in a salad bowl, decorate the dish with slices of eggs and boiled beets on top, sprinkle with small rings of green onions.

Some tricks and useful tips will help you prepare a truly tasty, healthy and beautiful dish. Here is some of them:

- for the classic version of the vinaigrette, you should take a little more onion than other products, and less carrots. If you do not want the onion to be strongly felt in the salad and not bitter, you need to chop it, and then pour it over with boiling water (this way the excess bitterness will come off, and the taste of the salad will become softer);

- so that the beets do not stain other vegetables, they should be cooked in a separate saucepan. Carrots and potatoes can be cooked together;

- and so that the beets do not color the products in the salad bowl, they are cut first and mixed with vegetable oil;

- a dish in which pickles are present cannot be stored for a long time, since it is a perishable salad (you need to eat it within 24 hours, even if it is stored in the refrigerator);

- it is not recommended to use beets of fodder varieties for making vinaigrette. The vegetable should be sweet, bright red in color. If the beets are not sweet enough, a tablespoon of sugar will help to save the situation;

- if freshly cooked vegetables are lowered into cold water for a few minutes, it will be easier to clean. By the way, you need to cook vegetables in the peel, if you peel them in advance, and then just cook them, the taste of the dish will change significantly (and not for the better);

- the taste of a dish largely depends not only on the quality of the products, but also on the cutting method. It is believed that the vinaigrette is made the most delicious from finely chopped vegetables. However, do not overdo it, otherwise the salad will look like a vegetable porridge;

- in order to prevent the rapid souring of the salad, you need to cut only cooled, cold vegetables, but not warm at all!

- so that the vinaigrette is not too "wet", sauerkraut and chopped cucumbers are lightly squeezed and only then added to the rest of the ingredients;

Many believe that the recipe for vinaigrette has existed in our kitchen since time immemorial. However, this dish is relatively young. A recipe for this salad appeared during the reign of Alexander I, and before that time, salads were generally atypical for the Russian menu. So this dish is called vinaigrette only in our country, and all over the world it is known as Russian salad. Over time, the classic vinaigrette changed: all kinds of additional ingredients, experimented with dressing and, as a result, the vinaigrette recipe is known in many variations: with fish, with meat, with chicken, with fresh cabbage, with beans, with herring, with mushrooms ... However, the classic recipe has not lost its popularity, although, as it looks like on in fact, not everyone knows. Therefore, we suggest that you restore justice and write in your cookbook the recipe for the classic Russian vinaigrette.

The composition of the classic vinaigrette

The classic vinaigrette recipe is a salad recipe that was served in restaurants in Moscow, St. Petersburg and large provincial cities in the 19th century. If we consider the recipe for this particular salad as a classic vinaigrette, then it included the following main ingredients:

  • Jacket-boiled potatoes;
  • Boiled or baked beets;
  • Boiled carrots;
  • Salted cucumbers;
  • Sour cabbage;
  • Onion;
  • Green onions.

Potatoes, beets and carrots are always placed in the vinaigrette chilled, and cabbage is taken not pickled, but sauerkraut! All products for the vinaigrette are taken in about equal proportions, only a little less carrots and a little more onions.

In addition, a hard-boiled and finely crushed egg, and sometimes herring soaked in milk, was necessarily added to the classic Russian vinaigrette. In the latter case, the vinaigrette recipe excluded sauerkraut, and the amount of potatoes and onions increased. The dressing for the vinaigrette was also classic, which consisted of a mixture of aromatic vegetable oil, 3% vinegar, black pepper and salt.

Making a classic vinaigrette

The preparation of this Russian salad is quite simple-minded. However, there are also rules and secrets here. The main products are taken in approximately equal proportions. Potatoes, beets and carrots are boiled in the peel and cooled in the peel. Only the peel is removed from the cooled vegetables, after which they are cut for vinaigrette. Boiled vegetables and pickles are cut only into cubes, and onions into half rings. The main advantage delicious vinaigrette Is the preservation of the taste of each ingredient. Therefore, the vinaigrette is harvested just before serving and never stored in the refrigerator for a long time.

The vinaigrette dressing is always prepared separately. To do this, mix oil and vinegar in a three to one ratio, season to taste with salt and black pepper and shake well. Season the vinaigrette at the very end of cooking, adding the sauce to the salad gradually, in small portions. The sauce should be just enough so that it only absorbs into the vegetables, but does not float on the bottom of the salad bowl.

So, for a classic vinaigrette, boil potatoes, beets and carrots, cool them, clean and cut into cubes. Cut pickled cucumbers and onion into half rings. Put in a salad bowl first sauerkraut and onions, then carrots and potatoes, and then cucumbers. Making a gas station. When the sauce is ready, put the beets in the vinaigrette, mix the salad and season it. Sprinkle finely chopped vinaigrette on top boiled egg and green onions and serve.

That's all - we got a classic vinaigrette: a simple, tasty and healthy Russian salad. Of course, you can diversify the classic recipe in accordance with modern realities and add green peas or olives to it. You can substitute pickled cucumbers for pickles and skip the egg. But if you wanted to make a classic Russian salad, then don't do it: try to do without frills. Cook with pleasure, and bon appetit!