Products:
3 pcs. medium sized beets
2 pcs. carrots
12 pcs. small size or 5-6 pcs. medium potatoes
1 medium onion
6-7 small pickled cucumbers or 3 large ones
8 - 10 table. tablespoons sauerkraut (to taste)
1 can of green peas (optional)
Salt, vegetable oil to taste.
Preparing the vinaigrette:
How to make a vinaigrette so it’s delicious? There are several secrets.
But everything is in order:
First, boil the vegetables: beets, potatoes, carrots
I always cook it like this: beets in a separate pan, and potatoes and carrots together, otherwise the anthocyanins in the beets will quickly turn the other vegetables into an incomprehensible brown mass.
Then you need to immerse the boiled vegetables in cold water for 5-7 minutes - this will make them easier to clean: the skin will come off easily and it will be convenient to hold warm, not hot, vegetables in your hands.
the next stage is to peel the vegetables: beets, carrots, potatoes, onions.
Second secret: the taste of the vinaigrette depends not only on the taste of its ingredients, but also on the cut. It is believed that finely chopped salad tastes better. However, in everything you need to know when to stop. If the salad is cut too small, it will turn into mush and the vegetables will lose their uniqueness.
Once, during our student years, we conducted an experiment: we made a vinaigrette by swirling its components on a rotary grater. My friends, it was terrible! It was the most tasteless vinaigrette I've ever had in my life. This mixture of incomprehensible taste and appearance from the same ingredients did not have the right to be called the proud name of vinaigrette!
Therefore, we cut all the vegetables into moderately small cubes.
Beetroot:
Place the beets first in the pan, pour vegetable oil over them and stir vigorously. In this form, it will not color the vegetables so quickly.
Cut carrots into cubes: Potatoes:
Pickled cucumbers or pickled cucumbers - it doesn't matter. Of course, they give a different shade of taste, but both are very tasty!
Cut into cubes:
Well, you can chop the onion finely so that it is evenly distributed throughout the vinaigrette. :
Place all this one by one in a large saucepan. By the way, it’s better to take a larger pot for the vinaigrette than to then, swearing, stir it with a spoon, catching on the fly pieces of vegetables that fall out every now and then on the table.
Sauerkraut must be squeezed out of its juice, otherwise the salad will be wet.
Place in a saucepan:
Salt vinaigrette to taste
Mix.
Add vegetable oil
We try what is still missing for a harmonious taste; usually we have to additionally chop the pickled cucumber or add sauerkraut.
Lastly, add the canned green peas, after draining the liquid from the jar. In our family, this ingredient has not really taken root and is added personally to the plate of the lover of this green product.
That's it, the delicious vinaigrette is ready!
Place it on a plate in a heap and decorate with greens:
And serve lightly salted herring with onions to the wonderful vinaigrette!
The third secret (from personal observations): the vinaigrette acquires a harmonious taste when it sits in a saucepan for two hours, the vegetables are slightly saturated with each other’s juices. That’s when the vinaigrette acquires its unique taste and aroma. The taste of onions, which was “barely audible” at first, when the vinaigrette was first prepared, after some time opens up and permeates the entire salad. Therefore, be careful not to overdo it, because at first you may think that one onion is not enough.
And one more thing: in order for the salad to be stored properly and not turn sour the next day, all vegetables need to be cooled before slicing, they should NOT be warm. Vegetables must be COLD!
classic vinaigrette. Its recipe is very simple and familiar to almost every housewife.
And no one has any questions about how to prepare a vinaigrette salad; it’s not that difficult. But there are several rules that should not be neglected. Then the salad will look great and taste good.
5. There should be slightly less beets than carrots and potatoes.
6. Cabbage and cucumbers, if they are salted, can be mixed in advance, but if the cucumbers are canned, then they should be added separately, and not together with cabbage. Their number should be greater than potatoes. Then the dish acquires a more piquant and spicy taste. 
7. Before adding sauerkraut, squeeze out the liquid from it. It is best if it is chopped before adding to the salad.
8. The dressing is prepared from vinegar, oil, salt, sugar and mustard. All ingredients are mixed using a whisk in a separate bowl. Mustard makes it possible to better mix vinegar and oil (these two ingredients do not mix well with each other). 
9. If the salad is not intended to be served immediately, then the products are not combined together. Accordingly, they are mixed and seasoned just before serving. Otherwise, a dish that has stood for several hours will have time to turn beet-colored and lose its aesthetic appearance.
10. Onions should be added to taste.
Quick vinaigrette differs from regular vinaigrette in the way it prepares vegetables. This option is ideal if you need to save time.
Beets, potatoes, carrots are placed in a cooking bag and placed on a baking sheet, after which they must be baked in an oven preheated to 180-200 C. They will be ready in about 35 minutes (you can check readiness by carefully piercing them).
In order for the salad to have a rich taste, it must contain an equal amount of vegetables.
Vegetables should be cut into cubes 0.5 cm in size. It is best to start with beets. After cutting it, you need to add a little sunflower oil to it and mix. Next, potatoes, carrots, and onions are chopped. Along with the vegetables, pickled cucumbers (they need to be cut into cubes) and peas are added to the working container. The mixture is salted and mixed thoroughly.
The dressing is made from crushed garlic, salt, ground black pepper, 2 tbsp. l. wine vinegar and 2 tbsp. l. sunflower oil. All these components are placed in a separate container and mixed. This mixture is poured over the salad. You can decorate with chopped parsley or celery leaves.
For the New Year, we try to serve delicious dishes to the table. Even familiar salads are being transformed. They add additional products and are more beautifully decorated.
Products for refilling:
Boiled vegetables, cucumbers, herring, green onions need to be peeled and cut into small cubes, add peas to them. All ingredients are poured over with dressing and mixed.
Initially, the classic vinaigrette was prepared not with green peas, but with beans. But, over time, many new variants of this dish appeared, which diversified its taste. Nevertheless, this recipe remains, as before, relevant and loved by many people.
Boiled vegetables, cucumbers, apples are cut. Other prepared products are added to them and everything is mixed. Dressed with freshly squeezed lemon juice and sunflower oil.
Serving vinaigrette at the festive table requires its correct design. Despite its simplicity, such a salad will delight not only with its taste, but also with its appearance. You can see how to do this in this video.
Vinaigrette is a dish popular among the former Soviet Union, the main components of which are the following vegetables: beets, carrots, potatoes, onions, sauerkraut and pickles. This set of products is the basis for the classic version of making vinaigrette. You can also use salted herring, boiled fish, salmon, canned green pot, pickled mushrooms or beans. If salted fish is used, sauerkraut is usually not added. Season the salad with a mixture of table vinegar and any vegetable oil, adding salt and black pepper. Sometimes mustard and egg yolks are added to the dressing. By the way, the name of the dish was borrowed from French cuisine: this is the name of the French sauce made from olive oil and white wine vinegar (vinaigrette). Many people dress this salad this way. You can find recipes in which even natural unsweetened yogurt is used for dressing - it all depends on the taste preferences of the cook.
The main time for preparing the vinaigrette is spent preparing the vegetables. Therefore, it is recommended to do this in advance. Potatoes, beets and carrots should be thoroughly washed to remove dirt and simmer over low heat in separate pans. Cooked and peeled vegetables are cut into cubes or small slices. You can also bake vegetables in the oven instead of boiling them. If fish is used in the salad, all bones and skin are removed. Liquid is drained from canned foods (mushrooms, beans, peas). After all the ingredients are prepared, you can start preparing the vinaigrette.
From the dishes you will need a saucepan (more than one), a bowl or small basin, a salad bowl, a knife and a cutting board. To prepare the dressing, you will need a small bowl, preferably with a lid. The dish is served on regular plates.
Vinaigrette recipes:
The most common version of vinaigrette. The salad contains potatoes, beets, onions, cucumbers and sauerkraut. The dish is prepared quite quickly if you prepare all the vegetables in advance.
Required ingredients:
Cooking method:
Wash the potatoes and beets thoroughly and set them to boil. When the vegetables are ready, remove the pans from the heat (they should be cooked separately from each other) and leave to cool. Peel the cooled potatoes and beets and cut them into small cubes (or thin small slices). Cut the pickled cucumbers into small cubes, then squeeze them lightly. We also cut the onion into small cubes. If the cucumbers are quite large, with thick skin or a lot of seeds, the skin should be peeled and the seeds removed. If there are large pieces in the sauerkraut, cut it. Cabbage that is too sour can be washed with cool water and squeezed out. Mix all the vegetables in a small bowl, add a little salt and season with vegetable oil. The vinaigrette is served garnished with parsley sprigs.
A very unusual, but incredibly tasty vinaigrette recipe. In addition to vegetables, the dish also includes mushrooms and fish. You need to season this salad with two different sauces, the preparation methods for which can be found in the recipe itself.
Required ingredients:
For the salad:
For sauce #1 (hot sauce):
For sauce No. 2 (“Provencal”):
Cooking method:
Remove the skin from the fish fillet and remove the bones, cut the fillet into thin but wide pieces (knife should be held at an angle). Cut the fillet starting from the head. Take a large enamel baking dish, grease it with oil and place the pieces of fish there. Roll each piece in a little salt and pepper, sprinkle with lemon juice and white wine. Place the fish in the oven over low heat until cooked through. Cool the finished fish. Next, boil the potatoes and beets until tender, let them cool, peel and cut them into circles of the same size, and then cut each circle into long strips. Cut fresh and pickled cucumbers in the same way, after peeling them from the skin. Place all vegetables in a bowl and season with hot sauce No. 1.
Sauce No. 1: Grind the mustard, salt and sugar until smooth, gradually pour in the oil, constantly stirring the sauce. Add vinegar to taste.
Sauce No. 2: Grind the yolks with sugar, salt, mustard and pepper. Gradually add vegetable oil, then add lemon juice and vinegar to taste. pour in the greens and mix everything thoroughly.
Place vegetables mixed with hot sauce on a dish, grease them with a thick layer of sauce No. 2 (“Provencal”), place baked fish, mushrooms and olives on top, grease them again with “Provencal” so that the products are not visible. Sprinkle the dish with finely chopped herbs and put the salad in the refrigerator to steep.
A very nourishing and tasty dish, and due to the content of seaweed, it is also very healthy. You can serve this salad for lunch or dinner.
Required ingredients:
Cooking method:
Wash the potatoes, beets and carrots thoroughly, cook until tender, let the vegetables cool, peel and cut into thin slices. Wash and cut the cucumbers in the same way. Peel the onion and finely chop it. Place boiled vegetables, onions and seaweed in a salad bowl. Season the dish with vegetable oil, add sugar, salt and pepper, mix everything well. Sprinkle the finished dish with green onion rings.
This vinaigrette is also suitable for a holiday table. In addition to vegetables, the salad contains squid, which makes the appetizer even tastier and more nutritious.
Required ingredients:
Cooking method:
Peel the film off the squid, place it in boiling salted water and cook for 3 minutes. Cut the chilled seafood into thin strips across the grain. Boil potatoes, beets and carrots, cool, peel and cut into small cubes. Finely chop the washed cucumber. Finely chop the onion. Place all ingredients in a deep bowl, add salt, pepper and season with vegetable oil. Mix all the products thoroughly and decorate the finished salad with dill.
The beans included in this vinaigrette make the dish even tastier and more nutritious. The recipe will especially appeal to vegetarians, for whom beans are an excellent source of protein.
Required ingredients:
Cooking method:
Wash the potatoes and beets thoroughly and let them cook until tender. Then cool, peel and cut into small cubes. Vegetables should be cooked in different pans. If desired, they can be baked in the oven. Pre-soak the beans in the evening the day before preparing the salad (the beans should be soaked overnight). Afterwards, cook the beans until tender. If the skin of the cucumbers is too thick, peel it off and cut the cucumbers into small cubes. Finely chop the onion. Place all the vegetables, beans and champignons in a salad bowl, add salt and pepper. Make the dressing: shake the oil and vinegar in a closed container and season with the vinaigrette mixture. The salad should not be too sour. You can combine different proportions of oil and vinegar: if you want a softer taste, you should add more oil; more vinegar will make the dish more sour.
This dish is also called “German style” vinaigrette. The recipe was appreciated by many housewives and now they are happy to prepare it for holidays and on ordinary days.
Required ingredients:
Cooking method:
Wash potatoes, beets and carrots in running water, boil until tender, cool, peel and cut into small cubes. We also cut the cucumbers into cubes. Finely chop the onion. Cut the herring fillet into small pieces. We drain excess liquid from the pot. In a separate bowl, prepare the dressing: mix vinegar and oil, salt and pepper, add sugar and mix thoroughly. Place potatoes, carrots, beets, peas, onions, fish and cucumbers in a salad bowl. Season the dish with the prepared mixture of oil and vinegar and mix all the ingredients thoroughly. The salad can be decorated with thin onion rings.
All that distinguishes this vinaigrette from the classic version is the presence of meat and eggs in the dish. However, these two products change the taste of the salad beyond recognition. The dish turns out to be very satisfying, tasty and nutritious.
Required ingredients:
Cooking method:
Boil potatoes and beets until tender, cool and peel. Cut the potatoes into thin slices. We peel and cut cucumbers in the same way as potatoes. Boil hard-boiled eggs, add water. Cut the meat into small pieces. Place the meat, potatoes and cucumbers in a bowl, season with mayonnaise, add pepper, salt, mustard and vinegar, mix everything well. Place the salad in a heap in a salad bowl, decorate the dish with slices of eggs and boiled beets on top, and sprinkle with small rings of green onions.
Some tricks and useful tips will help you prepare a truly tasty, healthy and beautiful dish. Here are some of them:
— for the classic version of vinaigrette, you should take a little more onion than other products, and less carrots. If you don’t want the onion to be strongly felt in the salad and not be bitter, you need to chop it and then pour boiling water over it (this will remove the excess bitterness and the taste of the salad will become softer);
- To prevent beets from coloring other vegetables, they should be cooked in a separate pan. Carrots and potatoes can be boiled together;
- and so that the beets do not color the food in the salad bowl, they are cut first and mixed with vegetable oil;
— a dish containing pickled cucumbers cannot be stored for a long time, since it is a perishable salad (it must be eaten within 24 hours, even if it is stored in the refrigerator);
— It is not recommended to use fodder beets for preparing vinaigrette. The vegetable should be sweet and bright red in color. If the beets are not sweet enough, a tablespoon of sugar will help save the situation;
- if you immerse freshly cooked vegetables in cold water for a few minutes, they will be easier to peel. By the way, you need to cook vegetables with their skins on; if you peel them in advance and then just cook them, the taste of the dish will change significantly (and not for the better);
— the taste of a dish largely depends not only on the quality of the products, but also on the cutting method. It is believed that vinaigrette is the most delicious from finely chopped vegetables. However, you don’t need to overdo it, otherwise the salad will look like vegetable porridge;
- in order to prevent the salad from quickly souring, you need to chop only cooled, cold vegetables, but not warm ones!
- so that the vinaigrette is not too “wet”, sauerkraut and chopped cucumbers are lightly squeezed and only then added to the rest of the ingredients;
Vinaigrette is a simple, tasty and healthy vegetable dish that can be easily prepared at home. Today there are a huge number of options for preparing vinaigrette. The main ingredients of the dish are beets, potatoes, carrots, onions, sauerkraut, pickled cucumbers, and canned peas. Vegetable oil is used as a dressing. The appetizer can also be supplemented with mushrooms, herring, beans, and crab sticks.
Vinaigrette is very popular not only in the CIS countries, but also in Europe. Although the dish is considered Russian, similar salads are present in the cuisines of Scandinavia, France, and Germany. Vinaigrette can be consumed by people on a diet. Thanks to the presence of vegetables in the recipe, the salad helps normalize metabolism and has a beneficial effect on the gastrointestinal tract.
There is an opinion that the vinaigrette was created at the court of Tsar Alexander the First. A cook from France (Antoine Careme), who worked in the royal kitchen, saw his Russian colleagues pouring vinegar over chopped vegetables and asked: “vinaigre?”, which translated meant vinegar. Since Russian chefs did not understand French well, they decided that this was the name of the dish, but Antoine only wanted to make sure that vinegar was used as a dressing for preparing the dish. Since then, vegetable salad has been called vinaigrette.
This is probably the most popular version of vinaigrette, which is most often prepared by housewives in many homes. Vinaigrette is largely associated not only with beets, but also with the addition of, in addition to potatoes and carrots, green peas and pickled or pickled cucumbers. It is the last ingredients that give this salad that very recognizable taste.
In order to reduce the cooking time, use purchased, already cooked and chopped vegetables, which are sold in special sealed packaging.
1. For a tasty vinaigrette, where the onion will not taste bitter or burn, you need to marinate it. Cut the peeled onion into medium cubes. Pour 0.5 liters of water into a bowl, add 2 tablespoons of vinegar and the same amount of sugar. Place chopped onion in a bowl with water, vinegar and sugar. Leave for an hour.
2. While the onions are pickling, cut the beets first into slices and then into small cubes. Brush the beets with vegetable oil. This must be done so that it does not release a lot of juice and color other vegetables.
3. Cut the peeled potatoes into 2 parts, then cut into slices, then chop into cubes.
4. Cut the pickled cucumbers and peeled carrots, as well as all the vegetables (into cubes).
5. Combine all chopped ingredients in one large saucepan. Add peas to the container.
6. Rinse the pickled onions under cold water and add them to the pan.
7. Wash the green onions and cut them into small pieces and add them to the vegetable mixture. Mix all the ingredients of the dish.
This vinaigrette can be stored undressed for up to several days in the refrigerator. Take it out as desired and eat it for lunch and dinner. Very healthy and tasty.
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.
1. To prevent the onion in the dish from becoming bitter, marinate it. 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.
Place the dish in a salad bowl, sprinkle with finely chopped herbs and serve. Bon appetit!
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.
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.
An excellent visual example of how such a simple salad is prepared. Very appetizing and understandable. In addition, a new tasty ingredient appears - sour apple, which greatly enriches the taste. I highly recommend you try making this salad.
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 love both cabbage and cucumbers, then add them to the vinaigrette together, the taste will only benefit from this.
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!
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.
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.
Pickled mushrooms are an excellent substitute for pickled cucumbers. The salad turns out 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, then you can use them. Otherwise, buy your favorite pickled mushrooms from the store. It can be honey mushrooms, champignons, or even a mixture of wild mushrooms.
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.
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.
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.
Decorate the finished vinaigrette with herbs.
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.
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.
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.
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.
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 salad appeared during the reign of Alexander I. They say that this salad was first served on the royal table, and over time this recipe reached the common peasants. This salad received this name after a French chef arrived in Russia. When Russian chefs were seasoning this salad with vinegar, a Frenchman came up and asked: “Vinegra?” Translated from French, this word means “vinegar,” but Russian chefs did not know its designation and agreed with the Frenchman’s opinion. Since then, this salad has been called vinaigrette.
This dish is well known to the Slavic peoples, since the ingredients for the vinaigrette are simple and accessible to everyone. Moreover, they all grow in our latitudes; there is no need to buy expensive exotic products. Each of the components of this dish requires special attention, since with proper processing the taste of the salad is excellent.
One of the main ingredients of this salad can be safely called beets. The taste of the entire dish depends on its quality. You need to choose table beets; they are often called “vinaigrette”. This root vegetable should be dense; when pressed, a hole should not form on it. If the beets are soft, this may indicate that the vegetable has been sitting for a long time and is being stored in inappropriate conditions. The surface of the beets should not have dents or damage. It is best to buy beets without tops, since during long-term storage all the beneficial substances from the beets are transferred to the leaves. When cut inside, it should not have a hard core. If there is one, then it must be removed from the root crop. The core is too hard, so it will spoil the taste of the dish.
The color of the beets should be rich, without red or white veins inside. The darker the color of the flesh, the sweeter the taste. Often, red flesh does not have as sweet and dense a flavor as maroon flesh.
It is better to choose potatoes for vinaigrette with a medium level of starch. If the potatoes are very starchy, then during the process of cooking and cutting, they will crumble and fall apart. Checking the starch level is quite simple. You need to cut the potato into two halves and try to mold them together. If the two halves stay together for a long time, then such potatoes have a large amount of starch. If the halves are weakly connected or fall off quickly, this indicates that the potato has little starch.
Onions are added to the vinaigrette, but to make the taste less spicy, it is better to choose red or salad white onions. It’s quite difficult to get sweet Yalta onions, so all you have to do is choose sweet salad onions. It has an elongated shape and is not bitter at all.
The classic vinaigrette recipe also includes sauerkraut. You can simply buy it ready-made. But it is worth noting that it must be well sour, since the salad must have additional sourness. The same goes for pickled cucumbers.
To make a truly classic salad, you need to prepare all the ingredients correctly. In addition, you will learn little secrets for quickly preparing this salad.
Tip #1. It is best to bake beets in the oven rather than boil them in water. When this product is baked, it retains its rich, sweet taste. During cooking, some of the sugars are released into the water, and the beets become more watery. To bake beets, you need to wrap them in foil. It is necessary to make small holes in the foil with a fork or an awl so that air can freely pass to the vegetable. To maintain a high temperature on the baking sheet where the beets will lie, you need to pour a two-centimeter layer of table salt. The salt will maintain a high temperature for a long time. Preparing medium-sized beets using this method takes about 40 minutes.
If you still decide to cook beets, then you do not need to cut off the tail and cut them into pieces. It is best to cook it whole. If you make cuts in this root vegetable, then during the cooking process all the beneficial substances will be released into the water.
Tip #2. Potatoes and carrots can be boiled together. In terms of cooking time, these two ingredients are cooked the same. Fully cooked vegetables will be easy to pierce with a knife or fork.
Tip #3. To prevent the salad from having a strong onion smell, it is better to marinate or fry the onions first. If you decide to add fresh onions, it is better to soak them in vinegar or lemon juice for a few minutes. Fried onions can add satiety and appetizing taste. It makes the dish more nutritious.
Tip #4. Add chopped beets to the salad at the very last moment so that they do not color the rest of the ingredients. When the potatoes, carrots, cucumbers, onions and sauerkraut are ready, they must first be seasoned with salt, and only then with vegetable oil and vinegar. If you add the oil first, it will create a film on the surface of the vegetables, which will prevent salt from getting into the ingredients. It will seem that the salad is under-salted. Only after this stage can beets be added, after which the salad is mixed again.
Tip #5. If you prepare the vinaigrette in advance, it is better to leave it undressed, as it may drip. You can add oil, salt and vinegar 5-10 minutes before serving the dish. In addition, if the dressed salad is stored for a long time, even in the refrigerator it can quickly spoil.
Tip #6. A boiled chicken egg is also added to the classic vinaigrette recipe. It must be cut into small cubes. For a richer taste, herring is also added to the vinaigrette.
This recipe is an exact copy of the royal vinaigrette, which was served with a boiled egg. To prepare you need to take:
2 medium beets,
3 potatoes,
2 carrots,
3 pickled cucumbers,
200 g sauerkraut,
1 onion,
sunflower oil,
Cooking steps
This recipe will appeal to those who watch their figure or adhere to fasting. This vinaigrette does not contain herring, but the protein is replaced with canned green beans. In addition, this recipe does not contain potatoes, which are too high in calories. It turns out to be quite a satisfying but lean dish. To prepare it you need to take:
2 carrots,
2-3 pickled cucumbers,
1 onion,
150 g green peas,
200 g boiled beans,
olive oil.
Cooking steps
This recipe and presentation of the dish will change your previous attitude towards this, as it previously seemed, familiar dish. This vinaigrette will not only sparkle with new flavors, but will also surprise you with its presentation. No more bowls of randomly chopped vegetables. Now the vinaigrette can be served as in a restaurant. To prepare this dish you need:
2 carrots,
150 g lightly salted sprat,
200 g boiled beans,
3 sour cucumbers,
vegetable oil.
Cooking steps
It is also necessary to remove the entire ridge so that only the loin part remains.
