Vinaigrette – 8 classic recipes

Home Salad Vinaigrette

Vinaigrette salad is one of the most popular in our country, because the variety of ingredients allows you to create dishes for both vegetarians and lovers of seafood and fish. It is easy to prepare, tasty and very affordable.

Over the entire period of its existence, the ingredients were a variety of products, ranging from vegetables, which completely filled the salad, to fish products, which became a good addition.

Below are various vinaigrette recipes, where everyone can find a suitable option and decorate any table with it.

When preparing a salad, season it with olive oil rather than sunflower oil, because it is spicier and rich in healthy elements.

Step-by-step recipe for Vinaigrette with photos

Classic vinaigrette

Classic vinaigrette is one of the most accessible recipes that everyone has known since childhood.

The right combination of all ingredients will allow you to get a unique taste that everyone will like.

Ingredients:

Beets – 1 pc.
Potatoes – 4 pcs.
Carrots – 4 pcs.
Pickled cucumber – 3 pcs.
Onion – 1 pc.
Beans – 1 can
Sauerkraut – 100 g.
Salt
Olive or sunflower oil

Preparation:

Boil beets, potatoes, carrots, then cool the vegetables by pouring cold water over them. Peel and cut the prepared vegetables into cubes, do the same with cucumbers and onions.

Transfer the resulting mixture to a small salad bowl or saucepan, add sauerkraut and beans. Finally, season the dish with salt and oil. If desired, you can decorate the salad with a sprig of herbs.

If you need to diversify the taste of the vinaigrette

All housewives already know what is needed for a vinaigrette: carrots, onions, beets, potatoes, peas and pickles. However, there is often a desire to somehow diversify the usual taste of the salad with some original ingredient. Modern recipes suggest using herring for this, which should first be thoroughly cleaned of bones. It is often suggested to add canned beans (instead of peas), pickled mushrooms or corn to the vinaigrette.

If you do not want to spoil the taste of the finished dish, then you should definitely pay attention to the non-replaceable component of the dish - green peas. So, to prepare the vinaigrette, according to the recipe, it is advisable to use only fresh canned peas, which were harvested in June or May. You should avoid using dry or reconstituted product as it will only spoil the salad.

As for another non-replaceable component of the salad - sauerkraut, it is recommended to rinse it thoroughly before adding it to the salad. In this case, it will be possible to achieve high quality of the finished dish, as well as significantly extend its shelf life.

Many vinaigrette recipes mention the need to add salt. In fact, this component, as a rule, is not used, because the salad already contains salty components - pickled cucumbers and, in some cases, herring.

Juicy vinaigrette

This is one of the classic recipes that is suitable for those who do not really like onions. It is good because when the onions are marinated, they become sweet and add piquancy to the dish.

Ingredients:

Potatoes - 2 pcs.
Carrots - 2 pcs.
Beets - 2 pcs.
Pickled cucumbers – 7 pcs.
Onion – 1 pc.
Green peas – 1 can
Mayonnaise, vinegar
Salt

Preparation:

Boil the vegetables and let them cool. In the meantime, you can take care of the onion, cut it into small cubes and, in a separate bowl, fill it with water diluted with vinegar so that the water completely covers the onion. Next, cut the boiled potatoes, carrots, beets and cucumbers into cubes. Place the preparation in a salad bowl and add onions, and then peas. Stir, salt and season with oil.

Vegetable salad with herring, dressed with special sauce

I will say right away that this option is best served on a holiday table, in the form of a salad or appetizer. You can even prepare one for the New Year's table or for a birthday. Because it will look amazing and very brilliant and wonderful. You will want to eat this vegetable creation quickly.

We will need:

lightly salted herring - 1 pc.
jacket potatoes - 3 pcs.
boiled beets - 2 pcs.
boiled carrots - 2 pcs.
lightly salted cucumber - 1 pc.
green peas - 1 jar
rye or black Borodino bread
dill, green onions
green peas in a jar - 1 pack
salt

For the sauce:

vegetable oil - 100 ml
mustard - 1 tbsp
lemon juice - 1 tbsp
black pepper

Cooking method:

1. First of all, make croutons from the bread. To do this, fry the pieces in the oven or use a griller or toaster. But before you do this, use a mold to cut out the pieces in the form of a circle.

2. Next, do the same work as you do with the usual classic cooking method. Peel the carrots, beets and potatoes. Cut into medium cubes using a kitchen knife.

Do the same with the cucumbers, but drain them of the liquid that will be released during cutting.

3. First cut the herring into pieces like these that will be used to decorate the table. That is, cut them at an angle.

Important! Remove all bones from fish before cutting.

4. Cut the rest of the fish into cubes.

5. Place all ingredients in one large bowl. Add finely chopped dill and green onions, and then season with a special dressing. Which should be done like this: add lemon juice, ground black pepper and mustard to the sunflower oil, stir. Pour in the prepared sauce. Stir everything thoroughly to obtain a homogeneous mass.

6. Add the very last ingredient, canned peas. Stir.

7. Now take the croutons and place them on a serving plate, and use the mold you used to make a circle shape for the croutons to decorate. Fill out the form.

8. Place a piece of fish on top and garnish with a slice of lemon. It looks so picturesque and beautiful.

Vinaigrette with fresh cucumbers

Vinaigrette with fresh cucumbers is a salad that will be appreciated by those who do not like salted or pickled vegetables, but prefer only fresh ingredients. This dish can be prepared very easily and quickly.

Ingredients:

Beets – 2 pcs.
Potatoes – 3 pcs.
Carrots – 2 pcs.
Apple – 1 pc.
Cauliflower – 250 gr.
Fresh cucumbers – 2 pcs.
Canned peas – 200 g.
Greenery
Oil
Salt

Preparation:

Rinse all vegetables thoroughly and cook until tender. In a separate bowl, cook the cabbage (cook for 10 minutes). Leave the prepared vegetables in cold water for a while.

Peel the prepared ingredients and cut them into cubes, gradually adding cucumbers and apples to them. Place the resulting mixture in a wooden bowl and add canned peas and chopped herbs. Next, add salt to the salad, season with oil, stir and let it brew in a cool place for about an hour.

Which products to choose

There are certain rules regarding the choice of products for preparing the salad in question, which should certainly be followed if you want to make a tasty and piquant dish. So, one of the main components of the dish is beets - they must be dark in color, without white streaks. This is due to the fact that such varieties of vegetables are more juicy and have a higher sugar content.

As for potatoes, when preparing vinaigrette in recipes, it is recommended to use those varieties that retain their shape when cooked and do not become soggy. Otherwise, what you end up with is not an original and bright salad, but potato porridge.

The best carrots for making vinaigrette are those that have a bright orange color. This is due not only to the fact that it looks more beautiful in the finished salad. And also because such a product has a bright taste, a pleasant aroma and contains a lot of juice.

Onions are another essential ingredient in any vinaigrette. To prepare a salad, it is best to choose a type of vegetable that does not have a bitter taste - purple, which is popularly called Crimean, is ideal. The aroma of onions should also not be strong, otherwise it will simply overwhelm the smell of other ingredients and the finished dish will lose its piquancy.

When choosing pickles for a salad, you should give preference to those that do not have bitterness and a strong vinegar taste. If their taste is still strong, then before using the product it is best to soak it in cold water for several hours. It should also be noted that many pickles have a thick peel - it is best to cut it off before adding the ingredient to the salad.

Quick vinaigrette

This is an excellent recipe that consists of the most affordable ingredients that can be found in any home, so you don’t need to go to the store and buy anything extra to prepare it.

Ingredients:

Beets – 1 pc.
Potatoes – 4 pcs.
Carrots – 2 pcs.
Pickled cucumbers – 2 pcs.
Green onion – 1 bunch
Oil
Salt pepper

Preparation:

Bake beets, potatoes and carrots, cool and peel. Cut boiled vegetables, onions, and cucumbers into cubes. Mix everything in a salad bowl, add salt and pepper. Cool for 2 hours, before serving, top with oil and shape into a dish using a ring.

Recipe for vinaigrette with peas and pickles

Another option for an easy to prepare salad. Fans of healthy and dietary nutrition will appreciate it. It does not contain cabbage. Cucumbers are used as an acidifying ingredient.

If you cook the root vegetables for the salad in advance, then the preparation will take about 5 minutes, no more. To make the zauskka motley and all the pieces of vegetables individually visible in it, do not forget to pour a spoonful of vegetable oil into the beets. It will seal the juice inside the pieces.

Ingredients:

1 beet;
1 can of canned peas;
4 potatoes;
4 pickled cucumbers;
2 carrots;
1 onion;
vegetable oil, salt and pepper to taste.

How to cook:

The author of this recipe suggests boiling potatoes and carrots in cubes, i.e. First cut them raw. Of course, it is easier to cut vegetables raw. When cooked, they retain their shape, and the cooking process takes only 6-8 minutes. Try cooking it this way or do it in your usual way.

1. We will boil the vegetables separately. Place the potatoes in boiling water and add a little salt. If necessary, add a little sugar. After boiling, boil for 4 minutes. Pour in 1 tablespoon of vinegar.

Vinegar prevents the pieces from boiling. They hold their shape well.

The cubes will be cooked, but will not crumble. They can be checked for readiness in just 2 minutes.

2. Place carrot cubes in boiling water. Cook them 2-3 minutes longer (8-9 minutes).

3. Turn the boiled beets into cubes and place them in a container. Lubricate them with vegetable oil. Finely chop the onion and pickles. Add peas, potato pieces and boiled carrots.

Pepper and add some salt. Mix all ingredients with a spoon and season with vegetable oil.

Vinaigrette with herring

How to make a traditional dish with a twist? To surprise your guests, you can add herring to the recipe. The dish will turn out very satisfying and tasty. This is an excellent alternative to herring under a fur coat, the preparation of which takes a lot of time.

Ingredients:

Herring – 200 g.
Potatoes – 3 pcs.
Carrots – 2 pcs.
Beets – 2 pcs.
Pickled cucumbers – 3 pcs.
Green peas – 200 g.
Onion – 1 pc.
Oil
Salt

Preparation:

Boil the vegetables, cool the finished products, and then remove the skins from them.

Cut all the vegetables into arbitrary cubes. Separately cut the herring in a way convenient for you. Place the mixture in a suitable bowl and add the herring and green peas. Season the finished salad with salt and oil. The resulting dish can be decorated with a sprig of herbs.

To give the dish a rich raspberry color, mix everything thoroughly before seasoning and leave in the refrigerator for 3 hours.

Basic summary on the topic “Assortment of vinaigrettes” lesson plan on the topic

Basic summary on the topic: “Assortment of vinaigrettes”

Around the world, “vinaigrette” is a light salad dressing made from vinegar and olive oil with the addition of mustard and salt. However, in Russia, this name is understood in most cases only as a salad of boiled vegetables - one of the main dishes of traditional Russian cuisine.

This simple and tasty dish of boiled vegetables appeared in Russia at the beginning of the 19th century and was initially seasoned with Vinaigrette, a vinegar-based dressing popular in Europe (vinaigre in French). However, quite quickly the salad itself began to be called that, while the classic vinaigrette dressing was increasingly replaced by other sauces - mayonnaise, ordinary vegetable oil.

The vinaigrette owes its enormous popularity to its price. The obligatory ingredients of the dish - boiled potatoes, beets, carrots, salted or pickled cucumbers - even in scarce Soviet times, many families could afford. Other ingredients are added to the salad as desired and based on possibilities. These can be onions or green onions, canned green peas or red beans, sauerkraut or fresh cabbage, fish (herring, sprat), greens, rutabaga, hard-boiled egg. By the way, the only irreplaceable ingredient in the salad is beets - without it the dish will no longer be considered a vinaigrette. Before cooking, boiled vegetables and cucumbers must be cooled, peeled and cut into strips or identical medium-sized cubes.

It is believed that all ingredients should be added to the vinaigrette approximately equally, but there are no strict standards for the ratio of salad components. That is why almost every Russian family has its own favorite vinaigrette recipe - some have a little more onions or pickles, others no onions at all, but there is crispy sauerkraut.

In the second half of the 19th century. The composition of Russian vinaigrettes has finally been formed, which, however, still vary quite often.

The Russian classic vinaigrette includes: beets, carrots, potatoes - boiled and cooled, pickles and sauerkraut, onions and (or) greens - all in approximately equal volumes, only there is a little more onion than other vegetables, and carrots a little less. This vegetable vinaigrette also includes a dressing - a mixture of weak, three percent vinegar, vegetable oil, salt and black pepper.

A classic Russian vinaigrette always includes a chopped hard-boiled egg. Perhaps a small amount of finely chopped herring (pre-soaked in milk). But in this case, sauerkraut is not added to the vinaigrette, and the volume of potatoes and onions increases.

Since there is no absolutely exact proportion of products in vinaigrettes, composing them is always a bit of an art. The main thing is not to make the vinaigrette either too spicy or tastelessly bland, but to find a “golden mean”.

Adviсe:

Cook vegetables for vinaigrette only unpeeled; it’s even better to use baked rather than boiled vegetables.
Potatoes should be cooked separately from beets and carrots so that they do not
colored during cooking.
The dressing must be prepared separately, taste it, and only then add it to the vegetable mass, making sure that all the dressing is absorbed into the vegetables without any residue and does not float at the bottom of the plate.
If you like your vinaigrette to be a bright beet color, add a little more salt and a little table vinegar to the water when cooking the beets.
To make the salad multi-colored, and not a uniform burgundy color, season the beets with oil separately, the rest of the vegetables together, and only then carefully mix all the ingredients in one bowl.
You should not keep vinaigrettes after cooking, even in the refrigerator: they quickly lose their taste. They must be used immediately after preparation.

Vinaigrette with sprat

Yuri Rozhkov, chef of the Voque Cafe restaurant

Ingredients

Potatoes - 4 pcs. Beetroot - 1 pc. Carrots - 2 pcs. Pickled cucumbers - 2 pcs. Green peas - 1/2 can Sunflower oil - 2 tbsp. l. Green onions - 4-5 arrows Lightly salted sprat - 6-10 pcs. for 1 serving Salt - to taste

1. Boil potatoes and carrots in their skins until tender. Boil beets in their skins separately. Cool the boiled vegetables and peel them. Cut them and cucumbers into equal cubes. 2. Combine vegetables in a bowl with canned green peas and finely chopped green onions. 3. Season the salad with sunflower oil and salt to taste. 4. Place a cooking ring on a plate, use it to spread the vinaigrette, and place lightly salted sprat next to it. Lightly coat the fish with oil and sprinkle with finely chopped green onions.

Vinaigrette with herring fillet

Alexey Gorevoy, chef of the Sirena restaurant

Ingredients

Beets - 3–4 pcs. Carrots - 1 pc. Potatoes - 1 pc. Fresh cucumbers - 1 pc. Pickled cucumbers - 2 pcs. Shallot - 1 pc. Dill - 4-5 sprigs Canned green peas - 4 tbsp. l. Herring - 300 g Sunflower oil - to taste Chives (or green) onion - for decoration

1. Boil potatoes, carrots and beets separately from each other. 2. Cut boiled vegetables, pickled and fresh cucumbers into small cubes. 3. Add finely chopped shallots and dill, green peas, season with vegetable oil to taste and place on plates. 4. Cut the herring into neat pieces and place on the vinaigrette. Garnish each plate with chives or finely chopped green onions.

Vinaigrette with sauerkraut

Ruslan Mutaliev, chef of the Veterok restaurant

Ingredients

Beets - 2 pcs. Potatoes - 1 pc. Carrots - 0.5 pcs. Lightly salted cucumbers - 1 pc. small size Sauerkraut - 40 g Fresh or frozen green peas - 1-2 tbsp. l. Dill - 2 sprigs Green onion - 2 arrows Flavored sunflower oil - to taste

1. Boil carrots, beets and potatoes separately from each other. Cool, peel, cut into small cubes. 2. Thaw frozen green peas. 3. Cut the cucumbers into cubes, finely chop the greens. 4. Mix all ingredients and season with aromatic oil.

Roasted Beet Vinaigrette

Maria Ivanovna, chef of the restaurant “MariVanna”

Ingredients

Beets - 4 pcs. Potatoes - 2 pcs. Carrots - 2 pcs. Pickled cucumbers - 1 pc. Fresh cucumbers - 1 pc. Canned green peas - 4 tbsp. l. Vegetable oil - 6 tbsp. l. Green onions, Borodino bread - for serving

1. Wash each beet thoroughly, grease with 1/2 tbsp. l. vegetable oil, wrap in foil and bake in the oven (1–1.5 hours at 180–200° C). Cool the finished beets, peel them, cut them into small cubes, season with 2 tbsp. l. vegetable oil and put in the refrigerator for 30 minutes. 2. Boil potatoes and carrots in their skins until soft, cool, peel, and cut into pea-sized cubes. 3. Peel the cucumbers and cut into cubes. 4. Mix all the vegetables together, season with the remaining vegetable oil. Serve with green onions and fresh Borodino bread.

Homemade vinaigrette

A very simple recipe that anyone can prepare. This is a wonderful homemade version of a traditional dish that the whole family will appreciate. The vinaigrette is very tasty and filling. The main thing is to keep the proportions correctly.

Ingredients:

Carrots – 1 pc.
Potatoes – 2 pcs.
Beets – 1 pc.
Peas – 1 can
Cucumbers – 1 large and 8 gherkins
Onion
Oil, salt

Preparation:

In a pre-prepared salad bowl, cut potatoes, carrots and beets into cubes, add peas and chopped cucumbers. Add onion to the mixture. Mix all ingredients, add salt and oil. Cool it and you can serve it.

Salad with beans and mushrooms: another classic recipe

Another extravagant version of this dish that will add its own flavor to this salad. Because it uses pickled mushrooms and canned beans, so this combination gives very interesting tastes. Which in itself makes it even more beautiful and attractive.

We will need:

boiled carrots - 2 pcs.
jacket potatoes - 2 pcs.
pickled mushrooms - 1 jar
canned beans - 3-4 tbsp
green onions - a bunch
pickled gherkins - 4-5 pcs.
beets - 1 pc.
olive oil or mayonnaise - 3-4 tbsp

Cooking method:

1. Although this cooking method is unusual, all ingredients are cut into cubes, as in the usual first classic version.

Using a sharp kitchen knife, chop the mushrooms.

By the way! Not only pickled mushrooms can be suitable here, but also salted ones.

2. Then cut the carrots, gherkins, potatoes and beets into cubes so that you get pieces of approximately the same size. The onion greens are chopped as finely as possible with a knife.

Mix everything. Add canned or boiled beans. Season with olive oil or mayonnaise. Which in turn will also add a cool touch.

3. Now all that remains is to serve it beautifully; to do this, take a special metal mold and carefully place the prepared ingredients into it with a tablespoon.

4. This is how a miracle will happen. Top with onions, mushrooms and a couple of beans.

This is how you can quickly and elegantly serve vinaigrette on a plate at home, without spending much time, you just need to want it and then everything will certainly work out. And your guests and beloved family will thank you very much. Bon appetit! Get vitamins for your health!

Vinaigrette with saury

An unusual addition to the vinaigrette can be saury, which will add a touch of piquancy to the classic salad. This dish will please any fish lover.

Ingredients:

Potatoes – 4 pcs.
Beets – 1 pc.
Saira – 200 g.
Cucumbers – 2 pcs.
Carrots – 2 pcs.
Canned corn - 1 can.
Onions – 1 pc.
Oil
Salt

Preparation:

Pre-boil the vegetables and let them cool. Peel them, then remove the fish from the jar and clean it of bones. Grind all ingredients into small cubes. Mix all ingredients in a salad bowl and add corn. Season the finished salad with salt and oil.

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"New Year's" vinaigrette

This is almost a classic Vinaigrette, only in the form of a wreath. It is very relevant in winter, on New Year’s, when the whole family gathers at the table. The salad is very quick and easy to prepare.

Ingredients:

Beetroot -3 pcs.
Carrots – 6 pcs.
Potatoes – 6 pcs.
Pickled cucumbers – 2 pcs.
Cabbage – 100 g.
Beans – 1 can
Peas - jar
Greens, onion, pepper, salt
Oil

Preparation:

Boil the vegetables and cut them into small cubes. Do the same with cucumbers. Squeeze and chop the cabbage. Transfer everything into a suitable container, add onions, beans, herbs and peas. Stir and pepper, add salt and season with oil.

Take a flat plate, place a molding ring in the center and form a wreath around it. Make beet roses and decorate with greens.

Calorie content, benefits and harms of vinaigrette

The calorie content of a vinaigrette is on average 120-130 kilocalories (kcal), and a salad without oil and potatoes is no more than 40. In general, the calorie content of a salad is determined by its composition and type. You can calculate it yourself, but you can rely on the fact that a salad with fresh vegetables has less calories. Also, such a dish will be more nutritious and healthy, it will not contain nitrates, and it is best to prepare the food in summer or autumn. In this case, the nutritional value of the salad (proteins - 1.7 grams, or 2.1% of the total weight, fats - 10.3 grams, or 15.85% of the total weight, carbohydrates - 8.2 grams, or 6. 41% of the total weight, dietary fiber - 1.6 grams, or 8% of the total weight, water - 75.6 grams, or 2.95% of the total weight) will be higher.

If you eat separately, you will have to discard the vinaigrette.

Regular consumption of vegetable vinaigrette has such a positive effect on the body.

Improving the condition of hair, skin, nails, and mucous membranes.
The tendency to inflammatory processes disappears.
Stimulation of mental activity, improved brain function.
Improved memory and significant improvement in the quality of attention.
A beneficial effect on intestinal function due to the abundance of fiber in the salad, relieving constipation.
Prevention of the development of intestinal and liver cancer due to the presence of betaine.
Providing reliable protection against viruses due to the presence of lactic acid in the vinaigrette ingredients.
Excellent prevention of heart attack thanks to flavonoids, which help increase the elasticity of vascular walls.
Healing of erosions and ulcers that can form on the gastric mucosa. This advantage is possible only in cases where the salad does not contain aggressive ingredients, including preservatives.
Normalization of blood circulation, stimulation of tissue renewal due to the fact that vegetables are rich in minerals and vitamins.
Normalization of stomach acidity due to the presence of potatoes in the composition. This ingredient helps reduce acidity.

The classic vinaigrette, which does not contain herring, specific or exotic ingredients, can be consumed by pregnant women, as well as women during breastfeeding.

Nursing mothers do not have to deny themselves the pleasure of enjoying delicious salads; it is enough to take a responsible approach to the choice of ingredients and gradually introduce them into their diet, observing the well-being of the child.

In case of cholecystitis, gastritis, pancreatitis, gout, cholelithiasis, liver diseases and diabetes, the vinaigrette will have to be abandoned; the alternative is to replace the ingredients with acceptable ones. In addition, you need to take into account the glycemic index of the products that are included in the composition, and the possible increase in cholesterol with significant consumption of the dish.

If you eat vinaigrette in large portions every day, it can be harmful. It is worth remembering that those who suffer from osteoporosis should avoid or minimize beets in the dish. This same ingredient should be limited to diabetics, as it contains a high sugar content. The red root vegetable (beets) contains oxalic acid, which significantly complicates the course of urolithiasis. Sauerkraut is a prohibited ingredient for those people who suffer from peptic ulcers, colitis or gastritis.

Zucchini vinaigrette

This is a very tasty dish, which is most suitable for winter feasts, because the summer squash preparations will be completely infused and will be ready to eat. This dish is prepared in a hurry. The salad is perfect for celebrations and for a simple lunch.

Ingredients:

Beets – 1 pc.
Potatoes – 4 pcs.
Pickled zucchini – 150 gr.
Garlic – 2 cloves.
Onion – 1 pc.
Oil
Salt

Preparation:

Wash and cook all vegetables thoroughly and let them cool. While they are cooling, prepare the remaining ingredients, dice the onion and zucchini, chop the garlic and place everything in a salad bowl. Chop the cooled vegetables and add to the resulting mixture.

Stir the resulting dish, add salt and oil, and let the salad cool. You can decorate it with fresh herbs on top.

Vinaigrette “Vitamin”

This is an excellent recipe that is suitable for the summer-autumn period, when vegetables ripen and release all their vitamins. This salad is good for a simple lunch and for a holiday table.

Ingredients:

Cucumbers - 4 pcs.
Peas – 1 can
Sauerkraut – 200 gr.
Potatoes – 4 pcs.
Carrots – 2 pcs.
Beets – 1 pc.
Oil, salt

Preparation:

Wash and dry the vegetables, wrap in foil and bake. Prepare a container for the salad, start chopping baked vegetables, cabbage and cucumbers into it. Next, add the peas and stir, season with oil, salt and stir again.

To make the dish colorful, you need to cut the beets into cubes and season them with oil, adding them to the finished dish at the end.

Vinaigrette: a classic recipe

There are more than a dozen classic recipes for making vinaigrette. And each of them claims to be the most correct. This option includes, in addition to the main ingredients, pickles. They are paired with sauerkraut.

There is nothing harmful to the body here. The sauerkraut alone is worth it - a lot of fermented substances, plus barrel cucumbers. Gherkins add a fresh touch to the appetizer. If you don't like the taste of barrel vegetables, replace them with pickled ones.

What you will need:

250 g potatoes;
250 g beets;
150 g carrots;
250 g onions;
150 g sauerkraut;
200 g of pickled cucumbers;
0.5 cans of green peas;

For refueling:

3 tbsp. spoons 3% vinegar;
0.5 teaspoons each of salt and ground black pepper;
5 tbsp. l. unrefined vegetable oil.

Cooking sequence:

Step 1. Cut the boiled and peeled potatoes into small cubes. Transfer to a deep bowl.

Step 2. Next we send carrots and onions. All ingredients are taken in approximately equal quantities, but less carrots are always added. The onion, if it is spicy, can be doused with boiling water, or pickled by mixing vinegar with water and sugar.

Step 3. Chop the beets into cubes of the same size.

To prevent beets from staining the dish with their juice, “oil” them. That is, pour sunflower oil in a separate bowl.

A thin film of oil on the surface of the cubes will prevent the juice from leaking into the salad.

Step 4. Pickled vegetables (cucumbers and cabbage), also cut into cubes.

Step 5. For the dressing, mix vinegar with salt and pepper. Add sunflower oil and mix well.

Step 6. Green peas complete our composition. Fill in half the jar. Multi-colored vegetable cubes form a bright, appetizing snack.

The vinaigrette is served as an independent dish. It goes well with meat (chops, cutlets). Along with this salad, fried ribs and meatballs with gravy go well.

Crab vinaigrette

This is an excellent option for the New Year's table, which will appeal to all guests. It cooks quickly and consists of readily available ingredients. This is a very simple and unusual recipe that everyone will appreciate.

Ingredients:

Potatoes – 3 pcs.
Beets – 2 pcs.
Pickled apples – 2 pcs.
Leaf salad
Onions – 1 pc.
Oil
Salt

Preparation:

Boil the vegetables, cool (you can do this overnight and assemble the salad in the morning) and cut into cubes. Chop cucumbers and apples and mix with vegetables. Pour everything into a salad bowl and add onions and lettuce, mix it all and add oil, do not forget to add salt. Cool and garnish with herbs before serving.

Delicious vinaigrette without cabbage with pickles

This option is also considered a classic, although it is slightly modified. It will be ordinary, just for everyday use. Although it’s not a sin to show him off at the feast. In general, it is prepared very quickly, and most importantly, easily.

And in terms of calorie content it is lower than previous options. Basic ingredients will be used here, such as boiled beets, carrots and potatoes, as well as cucumber and onions.

We will need:

Cooking method:

1. Cut all vegetables (beets, potatoes, carrots, cucumbers) in a way convenient for you; by the way, you can not only do this into cubes, but also into strips for variety.

2. Chop the onions.

3. Mix all ingredients together in a glass bowl. Add peas and sunflower vegetable oil. Stir and eat to your health!

4. This homemade snack can be decorated with any greenery. This is such a colorful and cute, budget option that can be used as an addition to fish or meat dishes. Real jam! Bon appetit!

Vinaigrette according to grandma's recipe

A traditional and delicious salad that everyone will love. It will remind everyone of the summer spent in the village.

Ingredients:

Potatoes – 2 pcs.
Carrots – 2 pcs.
Pickled cucumbers – 6 pcs.
Onion - 1 pc.
Apple - 2 pcs.
Beetroot – 3 pcs.
Pickled cabbage – 350 g.
Peas - 350 g.
Oil
Salt pepper

Preparation:

Boil potatoes, beets and carrots. Let them cool and then start cutting. Place the prepared ingredients into a pre-prepared container and start adding chopped onions, apples, cabbage and salt the dish. Then add cucumbers and peas. Stir, pepper and season the salad with oil. Let it brew for 2 hours.

What ingredients can a vinaigrette include?

Today we looked at several different options for preparing everyone's favorite salad. Let's take some stock and look at what ingredients can be included in it.

Cabbage

pickled
fresh cabbage
fresh red cabbage
maritime

Vegetables

potato
carrot
beet
pickled cucumber
pickled cucumber
turnip
bulb onions
green onion

Legumes

green pea
white beans
Red beans

These components can be added either boiled or canned.

And

egg
herring
capers
salted or pickled mushrooms
olives
olives

For refueling

refined oil
unrefined oil
vinegar
mustard
salt
sugar
ground black pepper

You can also prepare the dressing with the presence of flour and vegetable broth.

The composition of any salad can be varied according to your preferences.

Vinaigrette with squid

This is an excellent dietary salad that will fit well into the summer menu. This dish will be appreciated by weight watchers and seafood lovers. Squids will not only decorate the dish, but also make it unique.

Ingredients:

Canned squid – 200 g.
Potatoes – 4 pcs.
Pickled cucumber – 2 pcs.
Beetroot – 3 pcs.
Carrots – 3 pcs.
Oil, salt
Onions, greens

Preparation:

Boil the vegetables, cool them and cut them into slices or cubes. Transfer the prepared ingredients to a suitable bowl, adding chopped squid, cucumbers, onions and herbs. Mix the resulting salad and add salt. Place in the refrigerator for 2 hours and top with olive oil before serving.

History and features of the dish

Where did the name of the salad come from? There are two versions of the appearance of the word “vinaigrette”:

A cook originally from France worked at the court of Emperor Alexander the First. Once he witnessed how local chefs were preparing a salad that the cook had never seen before, and they used ordinary vinegar as a dressing. The Frenchman exclaimed in shock: “Vinaigre?”, which means “vinegar” in French. The locals, not knowing French and not trying to translate the word, nodded in response: “Yes, yes, vinaigrette.” This became the name of the dish, which was invented by a Frenchman by pure chance.
According to the second version, the delicious salad was served on the table of Empress Catherine II. The dish was cold, and the royal lady exclaimed indignantly: “Fi! It’s not warm.” The word gradually transformed into “vinaigrette” and became attached to salad.

Regardless of the origin of the name, the dish has taken root in Russian cuisine, acquired “character”, but has not lost its sophistication. Additional ingredients ensured the piquancy and interesting taste of the vinaigrette.

Modern housewives include a variety of ingredients in the dish, including fish and meat, mushrooms and crabs, squid and shellfish, add rose hips and plantain leaves, add apples and mussels, add beans or corn, and use a variety of fruits and vegetables. But at the same time, everyone remembers that the main ingredients, in accordance with the technological map, remain unchanged - ground black pepper, salt, vinegar and vegetable oil. Sometimes additional lemon or lime juice is added.

Remember! The most important thing is vinegar. Without this ingredient, a salad of finely chopped vegetables cannot be considered a vinaigrette. © https://ydoo.info/vinegret.htmlVinegar can be added even in small quantities, and this amount will change the taste of the salad.

Vinaigrette with beans

Vinaigrette with beans is a great addition to any table. This dish is sure to please those at home because it is unusual and very tasty.

Ingredients:

Sauerkraut – 100 gr.
Potatoes – 1 pc.
Carrots – 1 pc.
Beets – 2 pcs.
Pickled cucumbers – 3 pcs.
White beans – 250 g.
Onion – 1 pc.
Oil, salt

Preparation:

Boil carrots, potatoes and beets, cool and peel them. Cut everything into small cubes, including cabbage, onions and cucumbers. Take a bowl and add all the ingredients, adding the beans at the end. Stir the finished dish, add salt and oil.

Hot vinaigrette without beets in Pskov-Pechersk style

You know that the name of the salad comes from the name of the famous French sauce vinaigre , which consists of vinegar, olive oil and mustard. Well, this is the French version of the dressing. But Pskov and Pechory have their own gas stations, which are very different from the French ones.

And also in these ancient Russian cities, vinaigrette is prepared without beets at all.

We will need:

potatoes – 2 pcs.
carrots – 1 – 2 pcs.
canned green peas – 4 tbsp. spoons
turnip – 1 – 2 pcs
salt

For the sauce:

vegetable broth – 100 ml
butter – 20 – 25 g
flour – 1 teaspoon
onion – 1 pc.
chopped parsley or celery – 1 – 2 tbsp. spoons
salt - to taste and need

Preparation:

1. Wash and peel raw vegetables. Cut into medium-sized cubes and simmer in lightly salted water, each separately until done.

2. Simmer canned green peas in their own juice. That is, in the liquid that was in the jar.

3. Pour the remaining vegetable broth into one container. We will still need it to prepare the sauce.

4. Mix vegetables in one bowl.

5. Prepare the sauce. To do this, put butter in a frying pan and heat it. It is enough when it just melts, otherwise it will start to burn.

6. Add flour and, stirring constantly, bring the mixture to a slightly creamy color. Remove from heat and carefully pour in the vegetable broth. Make sure that no lumps form. If you can’t break them, you can use a whisk.

While adding the broth, the mixture must be stirred constantly. So that everything comes together evenly.

7. Cut the onion into very small cubes and chop the parsley or celery. Or you can have a little of one and the other. Add to the resulting mixture and return the pan to the heat.

If you don’t like greens in your salad, you don’t have to add them.

8. Bring to a boil, reduce heat to low and simmer for 10 - 15 minutes.

9. Season the salad with hot sauce and serve immediately. This vinaigrette is served hot. Therefore, it is advisable to do all operations in parallel. So that by the time the hot sauce is ready, the vegetables will be ready.

Although you can eat this appetizer salad cold. In any case, you can compare its taste in hot and cold conditions and determine which one you like better.