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Vinaigrette recipe. Making delicious vinaigrette according to the best recipes

Vinaigrette is a very famous dish in many countries of the world, especially in Russia. In terms of popularity, it can be compared, perhaps, only with Olivier salad and herring under a fur coat. Vladimir Ivanovich Dahl defined it as "A mixture of stuff."

It would seem that the dish is very simple in composition and preparation, however, it is of French origin. But after all french cuisine at all times it was famous for its sophistication and sophistication.

Vinaigrette - translated from French as "a seasoning of vinegar, olive oil and spices." This spicy sauce very famous in Europe. Was quite popular in pre-revolutionary Russia. Ingredients: olive oil, vinegar, mustard.

Refers to cold snacks. According to legend, a chef from France, Antoine Karem, who worked in the kitchen of Alexander I, seeing how vegetable salad watered with some kind of dressing, asked: "Vinaigrette?" So the vinaigrette became a vinaigrette.

How many housewives, so many vinaigrette recipes. So how do you make the vinaigrette?

The basis of Russian classic vinaigrette are necessarily boiled cold vegetables: beets, carrots, potatoes. Sauerkraut and onions are added. Onions can also be green. Lovers add pickled cucumbers to the appetizer.

The vinaigrette was dressed traditionally vegetable oil and a weak vinegar solution. Pepper, salt, according to your own taste. The rule for the amount of ingredients is very simple: all products are in equal proportions, just do not get carried away with boiled carrots, put it a little less than other vegetables.

If there are a lot of carrots in sauerkraut, you do not need to add boiled carrots at all. The proportions, however, can be slightly increased or decreased depending on taste preferences.

Currently, the vinaigrette has lost the status of cold snacks and looks more like a salad, since the imagination of the culinary experts has changed it beyond recognition. The basic base of boiled vegetables remains unchanged. What is the simplest vinaigrette recipe?

The taste of such a salad is familiar to us from childhood, try to prepare this version of the salad. To prevent the dish from being too sour, add pickled cucumbers instead of pickled cucumbers, you will certainly like this innovation.

Salad products:

  • small beets;
  • 1 carrot and 1 potato;
  • onion head;
  • 250-260 g canned peas;
  • a couple of pickled cucumbers;
  • a handful of sauerkraut;
  • vegetable oil.

Vinaigrette salad with canned peas - step by step recipe with photo:

We wash the vegetables, boil the carrots, potatoes and beets in different dishes until ready.

Beets usually take longer to cook than potatoes, about 40-45 minutes.

Cool the finished vegetables, remove the peel from them, then cut them into cubes. Separately roll the diced vegetables in sunflower oil. Thanks to this, they will not be stained with beets. Head onions clean and finely chop.

You do not need to pour boiling water over it, as this salad should be spicy. Cut the pickled cucumbers in the same way as all other vegetables.

Mix all the ingredients of the salad and add sunflower oil, preferably unrefined, so the dish will be more aromatic.

Vinaigrette - recipe with beans

Recipe preparation classic salad Bean vinaigrette is a simple but time-consuming process. And although the trade now offers us a large selection of these salads (you can make a vinaigrette without cabbage), still nothing can replace a delicious and mouth-watering homemade snack rich in vitamins.

Ingredients:

  • large beets - 1 pc.,
  • medium-sized potatoes - 5 pcs.,
  • large carrots - 2 pcs.,
  • sauerkraut - 250 gr.,
  • pickled cucumbers - 5 pcs.,
  • beans, preferably canned (to reduce cooking time) - 1 can,
  • large onion,
  • refined vegetable oil for salad dressing,
  • salt - optional.

How to make beans vinaigrette:

Place the potatoes, beets and carrots under cold running water in a large saucepan.

Pouring vegetables cold water, put the container on the fire. Potatoes and carrots can be cooked in one pot as well, as they cook for about the same time, and beets in another (make sure the vegetables are not overcooked).

After the vegetables are cooked, drain the boiling water, and then place them in cold water for a few minutes. We do this so that in the future the peel from boiled vegetables can be easily and quickly removed.

Peeling off the peel boiled vegetables, as well as onions, cut all the vegetables into small cubes. Cut pickled cucumbers into the same sizes for vinaigrette. We open a jar of beans.

In a previously prepared deep container, carefully pour all the chopped vegetables, canned beans, add sauerkraut.

After thoroughly mixing all the vegetables, add salt and a few tablespoons of vegetable oil to your vinaigrette to your liking. Classic vinaigrette with beans ready to eat.

Festive salad vinaigrette with herring

Ingredients:

  • 400 g herring fillet;
  • two beets;
  • two pickled cucumbers;
  • one sweet and sour apple;
  • two sausages;
  • 180 g blood beef sausage;
  • 180 g boiled doctor's sausage;
  • a tablespoon of capers;
  • 200 g sour cream;
  • a tablespoon of mustard;
  • 10 ml vinegar;
  • 50 ml of vegetable oil;
  • dill, salt, ground pepper.

How to cook:

We wash the beets and boil until tender. Cool, peel, cut into cubes. Cut the cucumbers and all types of sausages into the same cubes as the beets. Cut the herring a little larger.

We put all the prepared foods in one large bowl. Add chopped dill and finely chopped capers.

In another container, mix vegetable oil with vinegar, mustard, sour cream, salt and pepper. Dressing vegetables, sausage and fish sour cream sauce, mix. Serve the salad chilled.

Vinaigrette with sauerkraut

Vinaigrette salad with sauerkraut - simple, ordinary, but tasty and healthy salad... Suitable for lean meals or vegetarian menus. Can be used as an appetizer, a side dish for meat or independent dish.

There are many options for making vinaigrette, and each housewife will praise her own way of preparing this well-known salad.

Ingredients:

  • beets 3 pcs.
  • potatoes 3 pcs.
  • carrots 3 pcs.
  • pickled cucumbers 3-4 pcs.
  • sauerkraut 300 g
  • frozen green pea 400 g
  • red onion 1 pc.
  • salt, pepper, vegetable oil

Preparation:

Pour coarse salt into a baking dish, two centimeters. Wrap well washed and dried beets tightly in food foil and pierce it over the entire surface with a knife.

The salt will create an excellent temperature regime, and due to the holes in the foil, the vegetable inside will breathe.

We send it to an oven preheated to 200 degrees for two hours.
Cook potatoes, carrots, green peas until tender. Peel potatoes, as for all salads, while still almost hot.

Don't overcook the green peas, they should stay bright and dense. Put it in boiling water and let it cook for three minutes - no more.

Squeeze sauerkraut well and chop finely. We cut everything into cubes. Onions - as small as possible, mix very gently and well.

Salt, add a little freshly ground black pepper and season olive oil(or vegetable) to taste. The vinaigrette is most delicious, like many vegetable dishes, on the second day.

Vinaigrette salad with mushrooms and beans

Ingredients:

  • Beets - 2 pcs.
  • Potatoes - 4 pcs.
  • Beans - 1 tbsp.
  • Pickled mushrooms - 150 g.
  • Pickled cucumbers - 4 pcs.
  • Sunflower oil - 4-5 tbsp l.

Pickled mushroom vinaigrette recipe:

Soak the beans in cold water for 4-5 hours and then boil them. Cook the potatoes separately.
Peel the beets, cut into small pieces, wrap in foil and bake in the oven for about 45 minutes. Roasted beets will give the salad a sweeter flavor.

Refrigerate all vinaigrette products until room temperature... If you combine warm foods with cold ones, the salad will go bad very quickly.

Dice the beets, potatoes, mushrooms (Pickled champignons) and cucumbers. It is noticed that the less vegetables are chopped, the tastier the vinaigrette.

Combine foods, salt. Sunflower oil should be poured into the salad only after the salad is salted, because the salt does not dissolve in the oil.

Recipe for classic vinaigrette with squid

Ingredients:

  • one large beet;
  • small carrot;
  • two white potatoes;
  • pickled cucumbers - two large;
  • 200 grams of canned peas;
  • 200 grams of frozen squid carcasses;
  • 50 ml of high quality olive oil;
  • half a small head of salad sweet onions.

How to make seafood vinaigrette salad:

Rinse the thawed squid carcasses well under the tap, remove the chord plates and gut the insides, turning the squid out and lightly scraping the inside with a knife.

Cut the carcasses into small strips and fry in a pan in a small amount of oil for no more than three minutes.

Cut the boiled vegetables into cubes, as for a regular vinaigrette, chop the cucumbers and onions into slices of the same size.

Combine all the chopped ingredients in a salad bowl, salt at your discretion, and season with olive oil.

Video - a recipe for making a classic vinaigrette

Which we are used to serving. Dishes, recipes of which have been passed down from generation to generation. Salads we are used to, in which we are afraid to change something, just not to spoil the taste. The vinaigrette classic recipe one of them.
What is a classic Vinaigrette recipe and a classic one: you will learn from our article today.

Green peas dilute the salad with their bright color. No matter how can it be, canned or fresh, it will always be the brightest against the background of other products. Juicy in appearance and the same taste!

Classic vinaigrette ingredients:

  • 300 grams of beets;
  • 300 grams of potatoes;
  • 300 grams of carrots;
  • 300 grams of pickled cucumber;
  • 80 grams of onions;
  • 200 grams of canned peas.

Classic vinaigrette recipe - step by step recipe with peas:

  1. Boil the root vegetables until cooked, remove from heat, drain the water and leave to cool.
  2. Cut the ends off the cucumbers and cut into small cubes.
  3. Peel the onions, rinse under the tap and chop into cubes.
  4. Open a jar of peas, drain off excess liquid.
  5. Peel the cooled vegetables and chop into small cubes.
  6. Combine vegetables in one bowl along with peas, onions and cucumbers.
  7. Season the salad with oil and refrigerate for a quarter of an hour.
  8. Then you can serve it to the table.

Tip: when buying canned peas, be extremely careful! Make sure that the jar is not swollen or damaged (dents and scratches). Very often, even with the slightest external damage, it turns out that the product contained inside is spoiled. To avoid this, the easiest way is to buy fresh peas and boil them a little.

How to make a classic vinaigrette recipe

In winter, it is much easier to buy some sauerkraut than to sit and shred ordinary white cabbage. It is sold everywhere and is prepared by many vendors in the markets where it can be tasted before buying.

Ingredients for the classic vinaigrette:

  • 1 medium beet;
  • 1 small carrot;
  • 1 potato tuber;
  • 1 onion;
  • 300 grams of canned peas;
  • 200 grams of sauerkraut;
  • 3 small cucumbers from a jar.

Vinaigrette recipe - classic step by step recipe:

  1. Root crops must be thoroughly rinsed and cooked. It is better to do this in three separate saucepans, so that the vegetables do not transfer their tastes / smells to each other, and the beets do not give off their color.
  2. You can cook in salted water, but then you don't need to add salt to the salad after cooking.
  3. Cook vegetables until completely soft, check it with the tip of a knife. The potatoes and carrots will be ready in 20 minutes. Beets - 30 minutes.
  4. In the meantime, you need to peel the head of the onion, rinse it, then chop it into thin half rings or a small cube.
  5. Chop cabbage not short fibers and combine in a bowl with onions.
  6. Chop the cucumbers into cubes and add to the cabbage.
  7. Cooked vegetables must be cooled. To do this, drain the water and place the vegetables on a well-ventilated surface.
  8. Peel the cooled vegetables and cut into cubes.
  9. Process every kind of vegetable sunflower oil... This is to prevent the beets from staining other foods with their bright colors.
  10. Then you can add root vegetables to other products, mix, season with oil.
  11. Open a jar of peas, drain the liquid.
  12. Decorate the salad with peas on top and serve!

Tip: For a richer salad flavor, you can pickle the onions in lemon juice and honey. To do this, for one onion, you need to take one teaspoon of honey, juice from a quarter of a lemon and a little salt. Combine all three components and add the chopped onion there. Marinate for half an hour.

Classic vinaigrette salad recipe

The peculiarity of the salad is that housewives usually choose sour apples for it, which give the dish a certain peculiarity. Be sure to try the cooking and surprise your guests with it.

Classic vinaigrette composition:

  • 300 grams of beets;
  • 300 grams of carrots;
  • 300 grams of potatoes;
  • 150 grams of cucumbers;
  • 2 sour apples;
  • 2 green onion feathers;
  • Greens to taste;
  • 1 lemon.

Classic vinaigrette salad recipe:

  1. Rinse the beets, potatoes and carrots under cool water, washing off all the dirt and sand. Collect water in a saucepan and send to the fire. Bring the water to a boil and then add the vegetables there. Boil root vegetables under a closed lid until cooked. In addition to the tip of the knife, the readiness of the food can also be checked with a fork. It should be easy to get in and just as easy to get out.
  2. Once the vegetables are tender, drain and cool. Peel cold, cooled root vegetables and cut into cubes.
  3. Combine all three products in one bowl.
  4. Wash, dry and chop onion feathers.
  5. Fresh cucumber can be peeled or left in it. Then cut into cubes and send to all products along with onions.
  6. Do not peel apples. Cut into cubes and drizzle a little with lime (lemon) juice.
  7. Add apples to salad, stir and add oil. Stir again.
  8. Cool, sprinkle with herbs and serve!

Classic vinaigrette salad

This one, so that it blends in color with the rest of the products that will be colored from the beetroot juice. The dish is nutritious and cooked on hastily, which is very important when there is little time before the arrival of guests.

Classic vinaigrette composition:

  • 2 beets;
  • 1 carrot;
  • 3 potatoes;
  • 1 small onion;
  • 4 small pickles;
  • 210 grams of sauerkraut;
  • 140 grams of canned red beans;
  • Vegetable oil and salt.

Vinaigrette recipe classic recipe:

  1. It is necessary to wash the root vegetables and boil the potatoes and carrots in one bowl, and the beets in another until fully cooked. Then drain the water and wait until the vegetables cool.
  2. Already cold root vegetables, peel and cut into medium cubes.
  3. First, put the beetroot cubes in the bowl where the salad will form and pour a little vegetable oil over them so that they do not give off their color. Stir and season with salt.
  4. Once all the beets are in oil, you can safely add potatoes and carrots.
  5. Peel the onion and cut it into very thin half rings.
  6. Cut off the ends of the pickled cucumbers and cut into cubes. If the skin is very hard, you can cut it off and leave only the flesh in the salad.
  7. Squeeze the juice from the sauerkraut with your hands or a tablespoon. Cut it into several shorter pieces. If the size is right (not very long straws), you can immediately put the cabbage on the beets.
  8. Open a jar of beans, pour out the marinade. Put the beans in a colander and rinse under water (preferably cold or lukewarm).
  9. Mix all ingredients in a bowl with root vegetables. If necessary, salt and pepper again, add vegetable oil.
  10. For better taste and the disclosure of the properties of the onion should be allowed to stand for an hour or two in a cool place.
  11. Decorate with herbs before serving.

Classic vinaigrette recipe

A salad with an egg will always be more satisfying than without it. The ingredients of this dish will keep you hungry and energize for the whole day.

What is included:

  • 100 grams of sauerkraut;
  • 1 pickled cucumber;
  • 1 beet;
  • 60 grams of beans;
  • 2 potato tubers;
  • 1 chicken egg;
  • 1 onion.

Classic vinaigrette recipe:

  1. Prepare beans for salad in advance. Pour water over it overnight and leave to swell.
  2. Start cooking the bean salad. Drain, rinse and place the beans in a saucepan. Pour water over them again so that the beans are covered by a few centimeters. Put on fire and cook until tender.
  3. As soon as the beans are cooked, cool them down.
  4. Boil potatoes and beets until fully cooked. After the vegetables are cooked cool, peel and cut into cubes.
  5. Boil the egg, cool and then cut into pieces.
  6. Peel the onion, rinse and cut into small cubes.
  7. Cut the edges off the cucumber and chop it as well.
  8. Squeeze cabbage from excess liquid, cut into smaller strips if necessary.
  9. Combine all products in a salad bowl, season with oil, salt and serve cooled.

Tip: to prevent the salad from staining, add the beets last.

What is good in general? Namely, the fact that it can be cooked not only on cold winter evenings, but also on hot summer days. After all, the ingredients are always freely available in any supermarket and in any market. You do not need to wait for the "seasonality" of certain vegetables. Everything at hand all year round, so laziness to the side and to work. Try new recipes and never cease to be amazed.

Vinaigrette, salad of potatoes, beets, carrots boiled in "uniforms" - a delicious dish rich in vitamins.

It is good in winter and summer, often replacing a side dish, or even lunch or dinner, when the scales directly indicate the need for restraint in food.

Vinaigrette is considered to be a traditional Russian dish. With no less success, it can be attributed to German or Swedish salads, National cuisine it is these countries that widely uses boiled vegetables for the preparation of side dishes, salads. An English cookbook of the mid-19th century. gives a recipe for a Swedish salad from boiled potatoes and beets, pickled cucumbers, apples, herring. The salad dressing was a sauce made from egg yolk, oils, sour cream, vinegar.

Although abroad it is really called "Russian salad", it became such only after it was included in the recipe of our national pride - cabbage and cucumbers sauerkraut in barrels. And potatoes - an important component of salad - appeared in Russia during the reign of Peter I. The dish took root, was replenished with new ingredients. It is difficult now to imagine a winter menu without this dish. Let's get acquainted with the peculiarities of its preparation as a traditional Russian dish.

The explanatory dictionary of the Russian language by Vladimir Dahl interprets "vinaigrette" as "okroshka, but without kvass."

The debate about the "classic" composition of the salad is not over to this day. However, based on the book of Elena Molokhovets, the recipe was previously determined by the level of wealth of the Russian family. Only in the qualification "for gentlemen" did the author list recipes where asparagus served as ingredients, cauliflower, crayfish, boiled beef, baked fish, olives, cauliflower ... Not a workers 'and peasants' dish.

Simpler ones were also in use, folk recipes, especially popular during church fasts. They included the usual potatoes, beets, forgotten turnips, boiled white beans... Pickled cauliflower and gherkins have been safely and inexpensively replaced by sauerkraut, pickled cucumbers, and mushrooms. The meat (fish) component lost its role, it was included in the recipe at will.

The subtleties of cooking

Every kind of taste depends on small details, which still have a significant impact on the final product. Vinaigrette is no exception, we will consider the important details of the preparation of vegetables and the composition of the dressing.

Vegetables - boil or bake

Most often, potatoes, beets, carrots are boiled unpeeled, after thoroughly washing off the remnants of the earth. The water is slightly salted. Reduce the heat under pots with vegetables so that the process takes place with a weak boil. Beets take a long time to cook, but you can speed up the cooking. After 15 minutes of active boiling, the hot broth is poured, the roots are placed in cold running water for 30-40 minutes.

As soon as the vegetables are cooked, place them under running cold water, they cool faster, easier to peel.

Many housewives prefer to bake vegetables in the oven. Cooking times at higher temperatures are shortened: medium-sized beets are baked in 40 minutes. In addition, during cooking, a significant part of the valuable substances leaves the vegetables in the broth. When baked, everything stays in place. Another reason for baking vegetables is that the dish will be much tastier and healthier.

Vegetables are cooked even faster in microwave oven... The washed, still damp vegetables are wrapped in plastic wrap or placed in bags with holes (so that steam can escape). At full power, the microwave oven will cook potatoes in 7 minutes, carrots in 10, beets need 15 minutes. Times are approximate, depending on the type of microwave oven.

The multicooker allows you to steam vegetables. Often housewives boil them already peeled, cut.

Regardless of how you cook your vegetables, pick them medium-sized. They will cook faster and are easier to cut.

Before preparing the vinaigrette, all its components are kept for an hour and a half in the kitchen: boiled ones will cool down during this time, those stored in the refrigerator will warm up a little. It is impossible to combine vegetables of different temperatures in a salad, this will lead to its premature spoilage.

In what proportions to put vegetables in a vinaigrette

Components are conventionally divided into two groups - required and optional. The first includes potatoes, beets, carrots, traditional pickled cucumbers. The second includes beans or peas, salted or pickled mushrooms, less often boiled or fried, fish or meat, onions or green onions, dill and / or parsley.

The proportion of the required ingredients is 2: 2: 1: 1 parts by volume. However, the ratio is not strictly observed: the vinaigrette without potatoes or with turnips instead is not inferior to the traditional taste. Often, housewives prepare a dish without carrots if someone from the household hates this boiled vegetable.

There are also no strict ratios of optional components: people do not put onions because of the strong aroma, they avoid legumes for various reasons, they consider it unnecessary to add fresh herbs. A matter of taste, as they say.

What oil to take for refueling

Traditional dressing is vegetable oil. Trade provides a huge selection - olive, sunflower, linseed, etc. Treating the vinaigrette as Russian dish, remember that the primordially Russian vegetable oils are flaxseed, mustard and camelina.

Sunflower can also be classified as traditional, since it came to Russia at the same time as potatoes - thanks to Peter the Great. Which one to choose is a matter of taste of the hostess, there are those who take deodorized oil, if only fewer odors emanate from the dish. Most, however, believe that there can be nothing better than freshly squeezed fragrant sunflower oil. Let's not argue about tastes, so long as the oil does not turn out to be rancid.

Making the vinaigrette tastier

The simplest dressing is salt with vegetable oil. Prepared with soul, the salad is delicious and so. But let's not forget about traditions: the name "vinaigrette" comes from the French "vinegar" - vinegar. Therefore, his participation in refueling is encouraged. Lemon juice and dry white wine add a pleasant sourness.

The classic dressing consists of:

  • wine vinegar (table, apple or balsamic) - 1-2 tablespoons;
  • butter - 5 tablespoons;
  • ground pepper - 1/8 tsp;
  • mustard -1/2 tsp;
  • salt, sugar to taste.

Beat the ingredients until smooth. Salad is seasoned with the prepared sauce.

It is not necessary to limit yourself to traditional dressing. Pleasant and healthy additives will improve the taste and add new notes. Ingredients often added to the dressing (for the given recipe):

  • chopped garlic - 1 clove;
  • finely chopped onions, parsley and / or dill - 1 tsp each;
  • tomato paste or sauce - 1 tablespoon;
  • baked and chopped bell pepper- 1 PC.

For lovers of spicy food, ground black (red or white) pepper is strengthened with pods, pickled, pickled or baked. Fans of southern cuisine add cilantro greens or cilantro seeds. A small amount of finely grated parsnip or parsley root will add a spicy note. Pickle from cucumbers or cabbage will replace vinegar, give a mild taste.

Popular vinaigrette recipes

Each hostess prepares the dish according to her own rules, taking into account the tastes of the household. The base is always basic, just some ingredients are added (or removed) to the original recipe.

Classic vinaigrette

Impersonate classic ready any recipe taken from the web or cookbook. Let us dwell on the version from the book by P. Grishin "Cooking", first published by Lenizdat (Leningrad) in 1959. In fact, the book is a real textbook for young housewives of all times.

We quote:

“For 1 serving: 120 g potatoes, 80 g beets, 80 g pickled cucumbers, 30 g green or onions, 1-2 tablespoons of vinegar, 20 g of vegetable oil, 3 g of mustard, 10 g of sugar, salt to taste. "

“You can put sauerkraut or fresh cabbage, boiled beans, pickled or pickled mushrooms, fresh tomatoes and cucumbers ".

Vinaigrette with fresh cabbage

So, for this dish we take:

  • beets - 2 pcs.;
  • carrots - 2 pcs.;
  • medium-sized potatoes - 3 pcs.;
  • fresh cabbage - 200 g;
  • pickled cucumbers - 2 pcs.;
  • onion - 1 pc .;
  • oil - 50 g;
  • vinegar 6 or 9% - 2 tablespoons;
  • sugar - 2 tsp;
  • salt.

It is recommended to pre-grind the cabbage with salt, it will become softer.

Vinaigrette without cucumbers

Such a salad turns out to be no less tasty if you replace the cucumbers with another product, usually an apple.

For a traditional cucumber-free vinaigrette take:

  • 300 g potatoes;
  • 150 g beets;
  • 150 g carrots;
  • 400 g sour apples;
  • salt, sugar, oil are added to taste.

Cooking peculiarity: peel off apples, cut out a core, cut in proportion to vegetables.

Vinaigrette with herring

If you go back to the basics, this is the old Scandinavian version, which is more satisfying at the expense of fish.

When preparing a vinaigrette with herring, you should pay attention to the amount of added salt. We need:

  • 250-300 g fillet of herring;
  • 3 potatoes;
  • 2 beets;
  • 3 carrots;
  • 1 pickled cucumber;
  • 1 jar of green peas;
  • 25-30 g of dill and / or parsley;
  • 1/2 cup butter
  • 1 tbsp. mustard and lemon juice;
  • ground pepper, sugar, salt - to taste.

Quite often, the herring is served separately, using the vinaigrette as a side dish.

Vinaigrette with beans

A hearty salad that can completely replace a fast food snack or homemade dinner, which is in demand among the fasting people.

Required components:

  • 2 pcs. potatoes, beets, carrots;
  • 1 onion;
  • a glass of squeezed sauerkraut;
  • a glass of canned or boiled beans;
  • butter, sugar, salt.

From one glass of dry beans, about 200 g of boiled beans is obtained.

When preparing vegetables, you can use salted or pickled beets instead of boiled beets. In the south of the country, salted beets are a traditional winter harvesting... Hot peppers, a lot of spicy herbs are put in the pickle. Sharp beets change attitudes towards traditional recipe with boiled or baked root vegetables.

Not everyone is equally fond of the rich color of the vinaigrette. To prevent potatoes and other components from staining beet juice, beets are mixed with oil before adding to the rest of the vegetables, so it “stains” the food less.

The dish is served on the table in one of two ways: in a common salad bowl or in portions. Before serving, decorate with parsley leaves, dill, pickled onion rings, whole small pickled or salted mushrooms. Use the leftover or specially boiled vegetables for decoration, cutting them figuratively or creating colorful flower bouquets from them.



Tasty, hearty vinaigrette easy to prepare. It does not require outlandish products, special culinary skills, or extraordinary knowledge. A simple salad of vegetables, which are always at hand, takes its rightful place on festive table and in a cozy home environment.

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 the 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. A mixture of sour cream, vinegar, olive oil and grated yolk served as a dressing.

Russian chefs also liked a similar salad. But they could not resist and brought in 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. Onions, in addition to the record amount of vitamins C and B, contain such beneficial 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. A dressing of vegetable oil and spices will help to improve the stool, cope with the "delicate" problem - constipation.

Calorie vinaigrette

There are many variations of the Vinaigrette salad, 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, filled 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

Learning how to cook a vegetable salad 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 included in 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!

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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, green onion feathers;
  • 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 are soft and pierced 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 the 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, squeezing it out 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, in a separate bowl, mix 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 multicooker 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. Cut the peeled boiled vegetables and pickled cucumber into cubes, add them to the 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. Until the vegetables reach the required softness, clean the skin and bones of the herring, 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 by pouring boiling water over it 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? Not?! Then you have a great opportunity to surprise yourself and your guests!

Vinaigrette with beans - a delicious salad recipe

Although beans are not part of the classic vinaigrette, they fit very organically into it. The highlight of the recipe below is its mustard vinegar 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 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. TO boiled vegetables and the beans, add finely chopped pickled cucumber, chopped greens, fresh, green onions.
  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 medium-sized 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 green peas to a container with chopped vegetables, 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, pour in the 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 multicooker on the "Bake" 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.

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