Our recipe for vegetable vinaigrette with pickled cucumbers. Calorie, chemical composition and nutritional value.

The word “vinaigrette” itself has to some extent become a household word; you’ve probably heard the expressions “vinaigrette in your head”, “vinaigrette in your affairs”, that is, some kind of mishmash.

So in modern recipes for this salad, various additives began to be used - fresh cucumbers, instead of sauerkraut, fresh cabbage, salted fish and even beans, less often meat and chopped eggs are added.

Although, according to the greatest expert on Russian cooking, V. Pokhlebkin, the classic Russian vinaigrette recipe must include an egg, beef or chicken.

I offer vinaigrette recipes that are close to classic Russian recipes

Recipe for vinaigrette with herring and cucumber

The salad appeared as a result of the fusion of two dishes - “herring under a fur coat” and the traditional “vinaigrette”. In the vinaigrette, instead of herring fillets, you can use preserved food, because it is often easier to buy in any store.

It is recommended not to boil beets, but to bake them in the oven with the skins on. This way the vegetable will retain all its beneficial properties and acquire an interesting aroma.

You will need:

potatoes – 3 pcs.;
beets – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
green peas – 4 tbsp. l.;
herring fillet – 1 pc.;
cucumbers (salted) – 2 pcs.;
green onions;
salt;
ground black pepper.

For refueling:

table vinegar - 1 tbsp. l.;
Sunflower oil – 3 tbsp. l.

For the marinade:

sugar – 1 tsp;
salt – ½ tsp;
water – 2 tbsp. l.;
vinegar - 2 tbsp. l.

Preparation:

1. To prevent onions from becoming bitter in a dish, marinate them. To do this, peel the onion, chop finely, and place in a bowl. Add salt, sugar, water, vinegar to it. Leave to marinate for 15 minutes.

2. For the vinaigrette, you need to prepare the vegetables in advance. Boil them in their skins and cool. Then peel off the skin. First peel the boiled beets, potatoes and carrots and then cut them into medium cubes.

3. Check the herring fillet for seeds. Then chop into medium cubes.

4. Cut the pickled cucumbers into small cubes.

5. Place all the chopped vegetables in a deep bowl. Drain the pickled onions and place them in a bowl.

7. Use a mixture of vinegar and vegetable oil as a dressing. Pour in its container.

8. Season the vinaigrette with salt and pepper and mix thoroughly. The salad should sit for an hour.

No. 8 - cooking with fresh cabbage in a slow cooker

Not everyone likes the sour vinaigrette obtained by combining classic ingredients with sauerkraut. So why not change the recipe by replacing the ingredient with a sour aftertaste with fresh white cabbage, shredded into strips. A recipe with nine simple and inexpensive ingredients will be a good appetizer option on the New Year's holiday table.

Required list of ingredients:

2 medium beets;
3 potato tubers;
1 carrot;
1/2 head of white cabbage;
several pickled cucumbers to taste;
200 g canned peas;
medium head of onion;
sunflower oil for dressing;
table vinegar for pickling onions.

If necessary, you can add flavor to the dish using salt, paprika and ground black pepper.

Recipe step by step:

1) boil the vegetable in a slow cooker with the lid closed, remembering to open the valve for one hour;

2) using a fork, fish out the beets, potatoes and carrots;

3) take the vegetables out to cool on the balcony or loggia, and start preparing the remaining ingredients;

4) chop the cabbage with a knife - the thinner the better;

5) chop the onion and marinate in vinegar for 20 minutes, placing the ingredient in the refrigerator;

6) cut the cucumbers into cubes;

7) Peel cold vegetables by removing the thin skin with a knife. Cut into cubes, mix with other products and season with sunflower oil;

serve in a beautiful salad bowl.

Hearty vinaigrette with beans, fresh cucumbers and herbs

When preparing this dish, you can use not only white, but also red beans. If you don't want to cook beans, use canned beans. Unlike previous recipes, here we will use fresh cucumbers. This salad will be more useful for those who cannot eat salted and pickled vegetables because of their pungency.

Instead of flax oil, it is allowed to season the vinaigrette with sesame, olive or sunflower oil. Use a ceramic knife to cut vegetables to retain more vitamins.

You will need:

white beans – 140 g;
beets – 3 pcs.;
carrots – 2 pcs.;
potatoes – 4 pcs.;
green onions;
dill;
salt;
lemon juice;
flax oil

Preparation:

1. Soak the beans overnight to plump them up. Drain the water from it. Place the beans in a saucepan of cold water and simmer until tender, 40 minutes.

2. Boil beets, potatoes and carrots. Cook them with the lid closed. You can check the readiness of vegetables by piercing them with a fork. They must be pierced through. Remove the vegetables from the pan and wait until they cool. Peel the vegetables.

3. Cut carrots, beets and potatoes into cubes. Mix ingredients in a saucepan.

4. Add cooked beans to the vegetables. Drain the water from them first. Chop the cucumbers into medium-sized cubes and add them too.

5. Finely chop the green onions. Chop the dill. Add onion and dill to vegetables. Add salt to taste. You can add a little freshly ground black pepper.

6. Pour freshly squeezed lemon juice into the pan. Add oil and stir vinaigrette. Leave it to sit for a while. The flavors of all the vegetables will mix and it will only taste better.

A very tasty and fresh vinaigrette is ready. The abundance of greens and fresh cucumber makes it very healthy, crunchy, suitable for both children and adults. Eat healthy.

Vinaigrette with beans and stewed vegetables

This recipe uses beans to replace canned peas. And sauerkraut is added. It will give its sourness and pleasant crunch to the salad, which many people love so much. The classic balance of the right vinaigrette will be maintained, but with other ingredients. There are fans of both cucumber salad, but there are also those who prefer this option the most. In any case, the best thing to do is try and prepare different options. If you have homemade sauerkraut at home, then this option is a must. But if you like both cabbage and cucumbers, then add them to the vinaigrette together, the taste will only benefit from this.

You will need:

potatoes – 3 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
beets – 1 pc.;
cucumbers (pickled) – 3 pcs.;
sauerkraut – 200 g;
beans - 1 can;
vegetable oil – 3 tbsp. l.;
water – 4 tbsp. l.

Onion marinade:

vinegar – 50 ml;
water – 150 ml;
salt – ½ tsp;
sugar – 2 tsp;
bay leaf – 1 pc.;
allspice (peas) – 4 pcs.;
cloves – 2 pcs.

Dressing ingredients:

salt – ½ tsp;
sugar – 1 tsp;
mustard – 1 tsp.

Preparation:

1. Pickle the onion. To prepare the marinade, pour vinegar, water into a saucepan, add salt, sugar, bay leaf, peppercorns and cloves. Place the container on the stove and wait until the liquid boils.

2. After the marinade boils, remove it from the stove and place the onion cut into half rings into it. It should be completely covered with liquid. Cover the saucepan with a lid and set aside for an hour.

3. Peel, wash, and cut potatoes, carrots and beets into small cubes. Pour oil into a deep frying pan, then place the beets and mix them thoroughly so that every piece is covered in oil. Place the carrots on top of the beets in an even layer; do not mix them. Spread the potatoes over the carrot layer. Pour in 4 tbsp. l. water. Cover the pan with a lid. Simmer vegetables for 5 minutes. over high heat.

4. Remove the container from the heat and set it aside without opening the lid. The vegetables should remain in this position for half an hour.

5. Chop the pickled cucumbers into cubes. Place them in a small bowl. Add strained cabbage. Add beans or peas. Add the pickled onions without liquid into the container.

6. To prepare the dressing, drain the broth from the stewed vegetables, add salt, sugar and mustard, stir.

7. Combine all vegetables and dressing in a salad bowl. Mix the future wingret thoroughly. Cover the container with cling film and place in the refrigerator for 2 hours. During this time, the salad will infuse, all ingredients will be well saturated with the sauce and the taste of each other.

The finished vinaigrette is served cold or at room temperature. Place it beautifully in a salad bowl or using special rings in portions on plates. Garnish with fresh herbs and serve. Very tasty and incredibly healthy, because it contains only vegetables. Bon appetit!

Recipe No. 5 - the easiest way to prepare a vinaigrette without cabbage and peas

Even from a modest list of products you can prepare a hearty, tasty and appetizing salad that looks good on the everyday and holiday table, regardless of the recipes chosen for the menu. To make the vinaigrette you will need only five ingredients: onions, beets, gherkins, carrots and vegetable oil for dressing.

Important!
The dish is served as an addition to the main menu. It can be eaten as a snack, a light side dish for baked fish or meat.

Products for step-by-step preparation:

3 large potato tubers;
onion head;
large beets;
several pickles and carrots;
salad dressing in the form of vegetable oil.

Recipe step by step, instructions:

1) In order not to wait for vegetables to cook and cool, many housewives pre-boil potatoes, carrots and beets. To better clean the skin, place the products in the refrigerator for 15-20 minutes.

2) After removing the skin, the products are cut into cubes, including the pickled cucumber.

3) Chop the onions and place them with the rest of the ingredients in a salad bowl, season and mix.

4) Add salt and pepper to taste.

If desired, you can put the vinaigrette in different geometric shapes or sandwiches, decorating the appetizer with herbs or pomegranate seeds.

A very healthy raw food vinaigrette made from fresh vegetables and avocado

Vinaigrette is prepared exclusively from raw vegetables. This dish will help you maintain a slim figure and saturate your body with useful micro- and macroelements. In this version, potatoes are not used, since they are not eaten raw; zucchini will replace them. The rest of the vegetables are perfectly digestible in their raw form, and therefore the salad will bring a lot of benefits.

This salad should not contain canned vegetables. You can add fresh tomatoes, arugula, sour apple, and sour apple to it. To season the dish, you can use sesame, flaxseed, olive oil, and pomegranate juice.

You will need:

beets – 2 pcs.;
zucchini – 1 pc.;
carrots – 1 pc.;
cucumber – 2 pcs.;
avocado – 1 pc.;
cabbage – 1 pc.;
peas – 200 g;
dill;
onion;
flax oil;
garlic – 1 clove;
lemon.

Preparation:

1. Wash thoroughly and then peel raw vegetables.

2. Cut the beets, carrots, and zucchini into medium cubes. Approximately the same as you usually cut into a vinaigrette or Olivier salad.

3. Place all the chopped vegetables in a bowl. Add peas. It can be fresh or frozen, in which case it will need to be defrosted in advance.

4. Finely chop the cabbage. Cut the cucumbers into bars. Cut the avocado in half and remove the pit. Then scoop out the pulp with a spoon. Cut it into cubes like other vegetables.

5. Chop the onion into small pieces, chop the dill. Add the greens last.

6. Add oil, mix ingredients.

7. Pass a clove of garlic through a garlic press and add to the vegetables. Squeeze the juice from the lemon. Pour it into the salad, stir.

Fresh, tasty and crispy vinaigrette is ready. Very unusual, but extremely healthy and tasty. Great for harvest season when all the vegetables are in their juice.

Recipe for vinaigrette with marinated or salted mushrooms

Pickled mushrooms are an excellent substitute for pickled cucumbers. The salad is especially tasty with white or black milk mushrooms. You can also use other mushrooms (honey mushrooms, porcini mushrooms, boletus). If the season has been productive and you have prepared salted or pickled mushrooms at home, you can use them. Otherwise, buy your favorite pickled mushrooms from the store. It can be honey mushrooms, champignons, or even a mixture of forest mushrooms.

It is recommended to bake vegetables in the oven.

You will need:

beets – 3 pcs.;
carrots – 2 pcs.;
potatoes – 2 pcs.;
onion – 1 pc.;
pickled or salted mushrooms – 200 g;
green peas – 2 tbsp. l.;
vegetable oil – 3 tbsp. l.;
lemon juice – 1 tbsp. l.;
salt to taste.

Preparation:

1. Boil potatoes, carrots and beets in advance. Beets must be cooked in their skins so that they do not lose their color. But potatoes and carrots can be boiled without their skins and even cut into cubes to make it faster. Cut all the boiled vegetables into cubes and place in a salad bowl of a suitable size.

2. Cut the onion into small pieces and place in a container. If the onion is too hot and bitter, then this can be corrected by scalding it with boiling water and holding it in hot water for literally 2 minutes. After this, drain the water and the onion is no longer hot.

3. Remove the mushrooms from the marinade and allow excess liquid to drain. If you use pickled honey mushrooms, you can rinse them a little so that the viscous thick marinade does not spoil the consistency of the salad. If you use large mushrooms, chop them and place them in a salad bowl.

4. Add green peas to the salad. Sprinkle with fresh lemon juice. Salt the contents of the salad bowl. Season the vegetables with vegetable oil and stir.

Taste the vinaigrette to determine whether you need to add salt or not. If you wish, you can add a little vinegar for sourness, but pickled mushrooms will already give it a little. Determine everything to your taste. You can serve immediately or let it sit for about an hour.

Vinaigrette No. 7 - recipe with fresh cucumber and smoked meats

Meat eaters who cannot imagine their diet without eating meat will certainly like the new vinaigrette recipe, which involves a change in the list of ingredients. Instead of pickled cucumber, fresh cucumber is added, and to the classic list of ingredients, smoked chicken breast and a little sorrel, chopped into strips, are added.

Products:

3 potatoes;
1 large carrot and beet;
1/2 Chinese cucumber;
150 g smoked chicken breast;
sorrel and green onions at the discretion of the cook;
spices, table salt and vegetable oil - to taste.

Step by step recipe:

1) Rinse the vegetables under running water using the rough side of a clean dish sponge. It will remove dirt, preventing ingredients from boiling in dirty water.

2) Chop the vegetables and place in a glass salad bowl.

3) Remove the bone and skin from the chicken breast. First cut the remaining fillet into strips and then into cubes, add to the rest of the ingredients.

4) Wash the cucumber, wipe with a dry towel and cut into cubes using a knife and cutting board.

5) Chop the greens.

6) Mix all ingredients in a single container and season with vegetable oil. If you want to add additional sourness to the finished salad, it is recommended to squeeze lemon juice over the dish. An alternative would be citric acid diluted in boiled water.

7) Place the finished dish in the refrigerator, first covering it with cling film. 2-3 hours will be enough for the vinaigrette to cool. The salad is served separately, along with other recipes.

Delicious vinaigrette with sauerkraut and without cucumbers

Sauerkraut is traditionally used in this salad. It goes well with pickled cucumbers, and you can also add it instead to add sourness to the dish.

Vinaigrette with the addition of cabbage is considered dietary. It contains low-calorie and easily digestible foods that can cleanse the intestines of toxins. For greens, use dill, parsley or green onions.

You will need:

potatoes – 2 pcs.;
beets – 1 pc.;
carrots – 1 pc.;
onions – 1 pc.;
cabbage – 150 g;
peas – 4 tbsp. l.;
salt;
olive oil;
greenery.

Preparation:

1. Wash the potatoes, carrots and beets and boil them until tender. Wait until the root vegetables have cooled, then remove the skins from them.

2. Squeeze the cabbage from the liquid. If necessary, rinse it under cold water. Then chop a little with a knife so that the pieces are not too large.

3. Place the peas on a sieve to drain the brine.

4. Peel the onion. Rinse the greens under running water.

5. On a cutting board, chop the potatoes, carrots and beets into cubes. Finely chop the onion.

6. Mix root vegetables in a salad bowl. Add peas to the chopped vegetables, then cabbage.

7. Season the salad with oil and salt as needed. Stir the contents of the salad bowl.

Decorate the finished vinaigrette with herbs.

Useful qualities of vinaigrette

Vinaigrette is useful precisely because of the vegetables added to its composition. Let's look at what vinaigrette is made from:

Beets contain many minerals that help regulate metabolic processes and reduce fat deposits.
Potatoes are saturated with one of the most beneficial substances for the body - vitamin C. Thanks to it, the body's protective functions are strengthened and overall immunity is strengthened.
Carrots contain vitamins such as B, C, E, D, and in addition, a large number of other useful elements. Carrots are an amazing antioxidant that helps remove harmful substances.
Pickled cucumbers help improve the functioning of the digestive system; they contain a large amount of fiber and iodine. Sauerkraut contains a lot of vitamin C, and in addition, A, B, K and E. It improves digestion and is endowed with bactericidal functions, in addition, it improves metabolic processes.
Onions contain a huge amount of vitamins B and C, and also contain such important elements as iron, fluorine and iodine.

There are very few calories in a vinaigrette with cabbage and beans, so nutrition experts advise eating as much of this salad as possible for anyone who wants to lose a few unnecessary pounds. And if you season the dish with sunflower oil and seasonings, your stool will normalize and difficulties with bowel movements will go away.

Original vinaigrette with herring and crab sticks with mayonnaise

Perhaps you have already prepared a vinaigrette with herring and it seemed to you something similar to Herring under a fur coat. Her lazy version. But now let's add another unexpected fish ingredient to the salad, which not only will not harm the taste, but will also make the vinaigrette much more interesting. Crab sticks add juiciness and satiety to the vinaigrette.

Crab sticks go well with apple, so you can also add it to the dish only in small quantities.

You will need:

potatoes – 4 pcs.;
carrots – 2 pcs.;
crab sticks – 200 g;
beets – 2 pcs.;
pickled cucumber – 3 pcs.;
peas - 1 jar;
onion – 1 pc.;
green onions;
dill;
herring (preserved food);
mayonnaise.

Preparation:

1. Cut the peeled onion into large cubes. Scald the onion with hot water and leave it for 15 minutes, so the excess bitterness will disappear from it.

2. Cut the boiled potatoes, carrots, and beets into cubes. Chop the crab sticks into small pieces. Cut the cucumbers into cubes of the same size. In a beautiful salad, all ingredients should be cut equally.

3. Mix all the vegetables in a salad bowl and add the onions. Add peas.

4. Chop the herring into small pieces. If it is a whole fish, then do not forget to clean it of films and bones. The finished fillet is easy to cut.

5. Stir the contents of the container.

6. Chop the dill and green onions and add to the salad. As a dressing, use mayonnaise in the amount of 2-3 tablespoons to your taste. Garnish with sprigs of greenery and you can serve on the festive table.

Classic vinaigrette

Mastering the skills of making vegetable vinaigrette is not difficult. It is enough to strictly follow the recommended ratio of ingredients, find the ideal option so that the dish is not endowed with increased spiciness or, conversely, lack of taste.

The ingredients for the classic vinaigrette with sauerkraut are as follows:

sauerkraut – 500 g;
beets – 3 pcs.;
potatoes – 5 pcs.;
onion – 1 pc.;
green peas – 200 g;
pickled cucumbers – 3 pcs.;
vegetable oil – 100 g;
3% vinegar – 1 tsp;
salt, spices, pepper - to taste.

A simple recipe for vinaigrette with chicken and fresh cucumbers

It is very unusual and unusual to find such an ingredient as chicken in a vinaigrette. Still, most often it is a purely vegetable salad. But the variation is worth trying. At least chicken goes well with both potatoes and beets. Moreover, it is no worse than herring, which not everyone loves.

For such a vinaigrette, you can prepare mustard dressing, with it the dish will become more aromatic and juicy.

You will need:

chicken fillet – 1 pc.;
carrot – 1 pc.;
cucumber – 1 pc.;
potatoes – 3 pcs.;
beets – 1 pc.;
parsley;
sunflower oil;
salt;
pepper.

Preparation:

1. Take a medium-sized saucepan and place beets, carrots and potatoes in it. Cover the vegetables with water and cook until tender. The cooking process will take approximately 2 hours.

2. Boil chicken fillet in salted water. Take it out to cool so that by the time you cut the salad it will no longer be hot. You can put it in the refrigerator.

3. When the vegetables have cooled, remove the skins from them. Cut the root vegetables and cucumber into cubes and place in separate bowls.

4. Cut the boiled meat into medium pieces. Take a bowl and place all the chopped ingredients into it. Add salt, pepper, oil, stir.

Place the finished vinaigrette beautifully on plates and garnish with chopped parsley.

You may be interested in: Delicious salads for the New Year 2021. Simple step-by-step recipes for holiday salads

How to beautifully prepare a vinaigrette for the holiday - video recipe

For a holiday, I really want to serve even such a simple dish as vinaigrette, elegantly and beautifully enough so that it decorates the table and attracts the attention of guests. I invite you to watch how a delicious classic vinaigrette is prepared, and then based on it, an amazing festive composition is created that will decorate any feast, including the New Year.

Vinaigrette is a hearty, tasty and healthy vegetable salad that will decorate both your everyday and holiday tables. To prepare a dish, you need affordable products that are always at hand for every housewife. It is recommended to dress the salad only before serving, since seasoned vegetables can quickly deteriorate if left in the refrigerator.