How to cook the most delicious classic vinaigrette - with peas and sauerkraut. Recipes for a delicious classic vinaigrette with sauerkraut, pickles and green peas Vinaigrette with green peas and cabbage recipe

Currently, there are so many different recipes for making vinaigrette with the addition of completely non-traditional ingredients that we are already beginning to forget what the taste of a salad in its classic version should be like.

But, as they say, everything new is a well-forgotten old. We offer recipes for making a classic vinaigrette with peas that will help recreate the taste of a traditional salad and become the basis for future culinary experiments.

How to cook a classic vinaigrette with peas and cucumber - recipe?

Ingredients:

potato tubers - 350 g;
table beet - 350 g;
carrots - 220 g;
pickled or - 220 g
canned peas - 180 g;
vegetable oil;
onions or green onions - 180 g;
salt.

Cooking

Boil the washed beets, potato tubers and carrots until tender, cool and peel. Then we cut the vegetables into medium-sized cubes and put them in a deep bowl. Similarly, chop pickled cucumbers and onions or green onions.

Add canned peas, throwing it in a colander from the brine, flavor the dish with vegetable oil, you can fragrant, and season with salt. Mix well, transfer the finished vinaigrette to a salad bowl and decorate with sprigs of fresh herbs.

Classic vinaigrette with peas and cabbage - recipe

Ingredients:

potato tubers - 380 g;
table beet - 320 g;
carrots - 250 g;
pickled or pickled cucumbers - 250 g
canned peas - 220 g;
- 150 g;
vegetable oil - to taste;
onions - 175 g;
fresh dill and parsley (optional) - to taste;
salt.

Cooking

Of the entire composition of vegetables for vinaigrette with peas, we need to bring potatoes, carrots and beets to readiness. Most often they are boiled in water. But you can approach the issue more responsibly and steam the root vegetables or bake them in foil in the oven. The taste of the dish will undoubtedly benefit from this, and the benefits of such heat treatment are obvious. Vegetables will retain all their beneficial properties and vitamins to the maximum.

We clean and chop the prepared vegetables together with onions and pickled cucumbers in small cubes. It is believed that the smaller the cut of the ingredients, the tastier the salad. Add sauerkraut and peas, flavor the dish with vegetable oil, salt and chopped herbs (optional) and mix.

Put the finished vinaigrette in a salad bowl and serve.

Vinaigrette is a familiar salad that has changed a lot recently. Whatever is added to it! You can find the most unexpected combinations of products that will surprise you greatly, for example, herring, olives or mushrooms. But the old versions of the salad are still the most delicious. Here are step-by-step recipes for a classic vinaigrette with that familiar taste.

Vinaigrette Classic - General Cooking Principles

The main component of the vinaigrette is boiled vegetables. Traditionally used potatoes, carrots, beets. You can cook them ahead of time and let them cool down. Then the tubers need to be cleaned and crumbled. All products in the vinaigrette are always diced. About the size of a pea, if vinaigrette with peas. Or cut a little larger if beans are used in the salad.

What else can be added:

Onion, green;

Traditional vinaigrette dressed with vegetable oil. You can take the product with or without a smell, mix it with mustard or black pepper. Oil is added at the very end. If you don’t want the beets to color other foods and like the multi-colored vinaigrette more, then you can season the beets separately in a bowl, also season the rest of the ingredients, then combine.

Vinaigrette classic: step by step recipe with cabbage (sauerkraut)

This is one of the most favorite salad options in Russia. Often, in order to save time or products, only potatoes and beets were added to it, it is also sometimes called beetroot. But here is a step-by-step recipe for a classic vinaigrette, which is prepared according to all the rules and from a large number of products.

400 g beets
400 g sauerkraut;
250 g carrots
350 g potatoes;
150 g cucumbers (salted, pickled, pickled);
100-150 g canned peas.

1. We take a standard can of canned peas, open it, drain it into a colander. You can rinse the peas directly in a colander under the tap. Leave to drain the liquid.

2. Wash beets and other root crops. We put the beets in a saucepan, fill with water, put on the stove. After boiling, the fire will need to be reduced, cook until soft for 30-50 minutes, depending on the size.

3. Potatoes with carrots need to be put in another pan, they are also brought to readiness. If the carrots are small, then it can cook faster, but more often the potatoes are the first to reach softness. In this case, you need to remove it, and boil the carrot for a few more minutes.

4. Cool all vegetables. Warm ingredients should not be mixed. You can pour everything with cold water, the root crops will cool faster, it will be easier to clean. We take off the skins.

5. Cut carrots, potatoes, boiled beets into medium-sized cubes. Pour everything into a large bowl.

6. Immediately you can shift the previously prepared peas. While you do not need to stir anything, so as not to crush the products once again.

7. Peel the onion. It is better to use salad varieties of vegetables, you can have blue or red, lilac onions, the vinaigrette will turn out even more beautiful. Cut into small pieces, shift.

8. Add the chopped cucumbers next. Cabbage will still give the main taste, so you can even take not very pickled cucumbers.

9. Squeeze the sauerkraut from the remnants of the brine. We will definitely try. Sometimes it's too sour. In this case, soak for several minutes in cold water or just rinse, it all depends on taste. But do not forget to re-squeeze well. There should be no water in the vinaigrette.

10. Add cabbage and now mix the salad thoroughly. We add spices at our discretion, you can cut a little greens into a vinaigrette, it turns out delicious with feather onions. However, if it will not be used immediately, then this is better not to do it.

11. At the end, we season with vegetable oil and the classic vinaigrette according to the original step-by-step recipe is ready! Decorate with herbs, serve to the table.

Classic vinaigrette: a step by step recipe with pickles

A step-by-step recipe for a classic vinaigrette without cabbage, no matter how strange it may sound. It is she who is absent in technological maps. Salted (not pickled) cucumbers give a special taste to the salad. This is a real version with boiled beans, but if desired, we can replace it with canned legumes in our juice or in a light marinade.

80 g beans (dry);

Four cucumbers (salted);

1 tsp mustard (optional);

Greens as desired.

1. Add cold water to the beans, soak for at least five hours. Then change the water, put on the stove and boil until tender. If there is no desire or time to do this, then you can simply use canned beans, you need about a glass of beans without marinade.

2. Rinse potatoes, no need to peel, transfer to a saucepan. Also wash the carrots, add to the potatoes, add water and boil until tender, but do not overdo it. As soon as the vegetables begin to pierce normally, turn off. Drain the boiling water, fill it with cold water, hold for five minutes and also drain. We clean.

3. Beets are always boiled separately from other vegetables, otherwise it will spoil their taste. Rinse medium-sized root vegetables, put in a saucepan, pour water and boil until soft. Then pour cold water over and leave to cool. Clear.

4. Cut all the vegetables into neat cubes, the size is slightly smaller than the beans. Put in one large bowl. So that the potatoes do not fall apart and the cubes turn out neat, it is important not to overcook them. You can additionally hold the cooled tubers a little in the freezer, half an hour is enough for them to get stronger.

5. We clean the onion, cut it smaller than the rest of the ingredients, pour it into a bowl.

6. We also cut the pickled cucumbers finely, like onions, so that they are evenly distributed in the vinaigrette. If the cucumbers are small or not too vigorous, then you can add a couple more things.

7. Fall asleep cooked or just canned beans. You can take red beans, white or any other to your taste.

8. We try for salt. If the taste of cucumbers is not enough, then add. It is important to salt before the oil is poured in. Otherwise, the grains simply will not have time to dissolve.

9. Dressing the salad. We combine vegetable oil with mustard, grind and add to vegetables. Or just add oil.

10. Carefully, gently stir the vinaigrette. You can use two spoons for this, so as not to knead the boiled vegetables and not spoil the look.

Classic vinaigrette: a step by step recipe with fresh cabbage and peas

If there is no sauerkraut, then the vinaigrette can be prepared with a fresh vegetable. It is also not a problem if there is no beans, no desire to cook them, or just not quite to your taste. In this step-by-step recipe for a classic vinaigrette, the main ingredients are slightly modified with no less delicious counterparts.

500 g fresh cabbage;

Four pickled cucumbers;

One can of canned green peas.

1. Chop the cabbage into strips. You can use a grater, but do not make too long pieces. If they turned out like that, then you can cut it several times with a knife.

2. Add a teaspoon of vinegar, sugar. Salt and lightly mash with your hands. Leave the cabbage to marinate while the rest of the vegetables are cooked.

3. Boil the beets in one pan, and the potatoes and carrots in another bowl until tender. Cool down.

4. Peel all root crops, cut into small cubes, pour into a bowl.

5. Peel the onion, cut it into small cubes, pour over the rest of the vegetables in a bowl.

6. We return to the cabbage, which has already been marinated. At the same time, she released the juice. We squeeze it. Transfer the cabbage to the bowl with the vinaigrette.

7. We cut cucumbers. If they are watery, then we first throw them into a colander, let the brine drain. But you can just wring it out with your hands, like cabbage.

8. Open a jar of green peas, drain all the liquid, pour the product into a bowl with a classic vinaigrette. Canned beans can also be used in this step-by-step recipe.

9. Stir all the vegetables until evenly distributed. Let's taste it, salt it.

10. We fill with vegetable sunflower, but you can also use olive oil. Pepper to taste, add fresh herbs.

If the onion is too spicy, the vinaigrette will be bitter, and the unpleasant taste will pass to other vegetables. To prevent this from happening, the vegetable can be cut, put in a sieve or in a colander, scalded with boiling water from a kettle. But add it to the salad only after it has completely cooled.

Beets boil for a long time, but do not want to become soft? If more than a minute of cooking has already passed, you can drain the boiling water and put the beetroot under a stream of cold water, after half an hour the vegetable will reach full readiness.

Fresh vinaigrette is not very tasty. That is why pickles and pickled vegetables are always added to the salad. But it happens that they do not give the desired acid, or they are quite insipid in themselves. In this case, pickling onions will help improve the taste. The vegetable must be cut, poured with an acetic acid solution, let it brew, then squeezed and added to the vinaigrette.

Greetings, dear friends! If you observe Great Lent and want to diversify, then my today's recipe will definitely please you. We will prepare a classic vinaigrette recipe with peas - a very simple, tasty, and low-calorie lean dish.

The composition of the classic vinaigrette can vary depending on the preferences of the family: some like vinaigrette with cabbage, others with herring, but in our family, the classic vinaigrette recipe with peas and green onions, seasoned with fragrant unrefined sunflower oil, has taken root.

As a bite with black rye bread, it cannot be tastier than vinaigrette! So, we are preparing a classic vinaigrette recipe - a step-by-step recipe with a photo will help you feel more confident in the kitchen and prepare the most delicious vinaigrette in the world for your loved ones.

Ingredients:

3-4 potato tubers;
1-2 pcs. carrots;
1-2 pcs. beets;
1 PC. bulb;
3-4 pcs. pickled cucumbers;
1 can of green canned peas;
salt and vegetable oil for dressing to taste;
green onions for serving.

How to cook a classic vinaigrette recipe:

Take care of the readiness of vegetables in advance, since boiled carrots, beets and potatoes need to be cooled down for good and even dicing, which means that it is necessary to provide time not only for boiling them, but also for cooling.

Surely you already know the principle of proper boiling of vegetables for a classic vinaigrette - vegetables are not peeled, they are boiled in their “uniform” and each in his own saucepan. Root crops are placed in boiling water, potatoes and carrots are slightly salted at the same time, but beets are recommended not to be salted during cooking, since it is believed that this spoils its taste.

Water should completely cover your vegetables, and cover the pans tightly with a lid and set the minimum flame on the burner. Cook vegetables until fully cooked, in no case do not digest them!

When all the ingredients for the vinaigrette are cooled, peel the top peel from potatoes, carrots and beets, cut all the vegetables into cubes. We start with carrots.

Cut potatoes the same way.

Now the most “coloring” ingredient - chop the beets with beautiful and even cubes.

Take a small onion for vinaigrette or choose a special salad variety that will not give the vinaigrette a clear onion pungent smell and taste. The onion should harmoniously "fit" into the taste of the vegetable platter and not interrupt it with its specific presence. We cut the onion into small pieces.

We cut off the ends of pickled cucumbers, cut off the rough skin (large pickled cucumbers can have such a skin), cut the rest into cubes similar in size to vegetables. Sometimes sauerkraut is added to the vinaigrette instead, or these two “sour” products are used together.

So we coped with cutting - we put all the vegetables, cucumbers and onions in a salad bowl for mixing.

Drain the liquid from the jar of peas (otherwise the vinaigrette will “float”): turn the open jar over the sink, holding the peas with a lid, and drain all the liquid through a small hole. You can use a sieve or colander. Adjust the amount of peas to your liking.

We bring our classic vinaigrette to perfection - pour oil into it and salt. We strongly recommend salting the vinaigrette at the end, since the amount of salt in cucumbers is different all the time, and after a certain portion of salt, immediately taste the vinaigrette. It happens that the classic vinaigrette dressing contains cucumber pickle. This option also takes place, and the brine is added if the boiled vegetables are too dry.

How to cook a classic vinaigrette - the basic principles of cooking

The classic vinaigrette with peas includes: beets, carrots, potatoes, peas and onions.

Potato tubers, carrots and beets are boiled or baked in the oven before cooking, wrapped in foil and tightly fastening its edges.

Ready vegetables are cooled until completely cooled and only then cut. Cut into small cubes, trying to maintain approximately the same size.

As additional ingredients, pickled or salted mushrooms, sauerkraut, lightly salted fish, boiled meat, processed cheese, red caviar or boiled seafood, boiled or canned beans can be used.

Additional components, except for legumes and caviar, are crushed, like the main ingredients.

So that the vegetables do not turn red with beets, after cutting them, they are transferred to a separate bowl, moistened with a small amount of oil, and added to the salad just before dressing.

In modern cooking, vinaigrettes are served not only in a common dish, but also in portions, laying out the salad in layers. You can also lay out the classic vinaigrette with peas in layers and on a serving dish.

Vinaigrettes are seasoned with both fragrant and refined sunflower oil, specially prepared dressings or mayonnaise.

When preparing a classic vinaigrette with peas, there are no exact proportions of the products used in the cooking process, and therefore they can be replaced with your favorite ones that go well with the main ingredients, or even excluded altogether. The main thing is not to make the dish too spicy or bland, but to find a golden mean.

Vinaigrette classic with peas

Ingredients:

Two large beets;

One medium sized carrot;

Four small potatoes;

Medium-sized head of lettuce;

120 grams of sauerkraut;

Five table. spoons of sunflower, unrefined oil;

Six table. spoons of green (canned) peas.

Cooking method:

1. Cut the cooled boiled beets into cubes, put in a separate bowl and season with a small amount of sunflower oil.

2. Grind boiled carrots and potatoes in the same way as beets, and put in a separate bowl.

3. Add sauerkraut, squeezed from excess brine, canned green peas, chopped onion.

How to cook a classic vinaigrette with herring and mustard sauce

Ingredients:

Carrots of medium size - 2 pcs.;

Three small potatoes;

Three burgundy beets;

Two large pickled cucumbers;

200 grams of lightly salted herring fillet.

For sauce:

Ready, vinegar-free mustard - 2 tbsp. l.;

50 ml white wine, dry;

Two tables. spoons of table vinegar;

50 ml of aromatic (unrefined) oil;

Fine salt, a mixture of aromatic peppers and sugar.

Cooking method:

1. Wash potatoes, beets and carrots thoroughly, cut in half lengthwise and wrap individually in foil. Wrap each half tightly in foil. Bake in the oven at 180 degrees for forty minutes.

2. Remove foil, refrigerate and peel. Cut into even, small cubes.

3. Remove the skin from the cucumbers with a thin layer, cut into small slices, drain the juice released during cutting and put it on the chopped vegetables. Add the herring cut into small pieces.

4. For dressing, combine all the liquid ingredients of the sauce and put on low heat to cook. Stir constantly during the cooking process so that the sauce does not stick to the walls and does not burn.

5. When the almost ready sauce thickens enough, remove it from heat, add sugar and salt, season with a small pinch of ground pepper and mix well, taste. Adjust the ingredients if necessary and mix well again.

6. Dress classic vinaigrette with peas and herring with cooled mustard sauce. The dressing is added to the vinaigrette not all at once, but gradually, constantly stirring and taking a sample each time.

"Meat" classic vinaigrette with peas

Ingredients:

Small size chicken fillet;

Three large boiled potatoes;

Small boiled carrots;

Sweet lettuce - 2 heads;

Pickled cucumbers - 4 pcs.;

Two large boiled beets;

130 grams of sour sauerkraut;

120 grams of canned peas;

a tablespoon of fresh or frozen cranberries;

For dressing - vegetable odorous oil.

Cooking method:

1. In salted water with spices (at your discretion, which ones you like), boil the chicken fillet until cooked and refrigerate it until it cools completely.

2. Cut chicken meat, boiled vegetables, cucumbers and onions into small cubes. Squeeze out excess moisture from cucumbers.

3. Mix chopped ingredients with chopped cabbage, canned green peas and cranberries. If the berries are frozen, thaw them and dry them with a towel.

4. Add some salt, season the vinaigrette with vegetable oil and mix gently.

How to cook a classic vinaigrette with pickled mushrooms

Ingredients:

Two medium beets;

Three large potato tubers;

200 grams of pickled young mushrooms;

130 grams of canned peas;

Large bulb;

Four tablespoons of quality vegetable oil;

25 ml fruit or wine vinegar;

Edible fine salt "Extra".

Cooking method:

1. Rinse potato tubers, beets with water, removing the remnants of the earth with a clean foam sponge for washing dishes, and boil until cooked in different pans. Cool under running water, dry and prepare, cutting into even centimeter cubes.

2. Transfer the mushrooms from the jar to a colander, draining the excess marinade, and chop the onion as finely as possible.

3. Combine chopped vegetables with pickled mushrooms and peas.

4. Mix fruit or wine vinegar with salt and oil and mix well, season the vinaigrette with the prepared mixture.

5. Mix the salad well and serve by transferring the vinaigrette to a serving salad bowl.

Vinaigrette classic with peas "Festive"

Ingredients:

200 grams of lightly salted salmon fillet;

Two large beets;

Small carrots - 2 pcs.;

4-5 large potatoes;

Pickled, "sharp" cucumbers - 3 pcs.;

Two green sour apples;

Small onion;

Half a large lemon;

Half a glass of frozen vegetable oil;

25 gr. refined sugar.

Cooking method:

1. Cool the vegetables boiled separately, carefully peel and cut into centimeter cubes.

2. Chop the onion, pickled cucumbers and peeled apples into pieces about the same size as the vegetables. Also chop the fish fillet.

3. Gently mix all prepared ingredients, add oil, grated zest into small chips, freshly squeezed lemon juice with sugar dissolved in it. Pepper to your taste and taste, salt and mix again.

4. Before serving, the vinaigrette must be infused for at least a quarter of an hour.

How to cook classic vinaigrette with salted mushrooms

Ingredients:

Three medium burgundy beets;

Two small carrots;

Three sweet, medium-sized potatoes;

Two small white onions;

Salted (barrel) cucumbers - 3-4 pcs.;

Half a glass of boiled or canned (preferably colored) beans;

100 grams of young canned peas;

300 grams of salted mushrooms: "Mushrooms", "Mushrooms";

9% table vinegar;

Fine table salt.

Cooking method:

1. Boil carrots and potatoes, without peeling, until cooked, and bake the beets in the oven, wrapping them in foil.

2. Cool the baked vegetables, peel and cut into medium-sized cubes.

3. Chop salted mushrooms into small strips.

4. Mix chopped vegetables with mushrooms, chopped onions and cucumbers into small pieces.

5. Add pre-boiled and cooled beans, canned peas, pour in the oil, sprinkle a little with table vinegar and stir everything gently again.

6. After taking a sample, add vinegar and salt if necessary.

Classic vinaigrette recipe with red caviar

Ingredients:

Four small boiled potatoes;

One boiled large beet;

Three medium pickled cucumbers;

Two large heads of "Yalta" sweet onion;

Red caviar - a small jar.

Cooking method:

1. Cut pre-boiled, cooled and peeled vegetables into medium-sized cubes.

2. Cut sweet onions and cucumbers in the same way.

3. Combine everything, pepper, salt to your taste, add sunflower oil and mix.

4. Place a special portioned form for forming puff salads, or a plastic bottle cut off for this purpose, on a plate and fill it with salad. Slightly pressing, press it down with a spoon, put a thin layer of red caviar on top and remove the mold.

Classic puff vinaigrette with peas and melted cheese

Ingredients:

Burgundy beets - 2-3 pcs.;

Three medium potatoes;

Three carrots;

150 grams of green canned peas of brain varieties;

One hundred gram processed cheese, "Dutch";

Cooking method:

1. Boil the vegetables thoroughly washed from the remnants of the earth until tender in different pans, cool and remove the peel from them.

2. On a large serving dish, grate the beets, carrots, potatoes with a layer and spread generously with mayonnaise. Then also grate the cheese, and spread a layer of canned peas on top of it. Spread again with mayonnaise and repeat the layers.

3. On top of the laid out salad, apply a rather rare mayonnaise net and spread it with a knife or spoon over the entire surface of the salad.

4. Garnish with boiled vegetables or peas.

Classic vinaigrette recipe with squid

Ingredients:

One large beet;

small carrot;

Two medium-sized white potatoes;

Pickled cucumbers - two large;

200 grams of canned peas;

200 grams of frozen squid carcasses;

50 ml of high quality olive oil;

Half of a small head of lettuce sweet onion.

Cooking method:

1. Rinse the defrosted squid carcasses well under the tap, remove the chordate plates and gut the insides, turning the squids outward and slightly scraping the inside with a knife.

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

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

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

Tricks and useful tips on how to cook a classic vinaigrette

So that vegetables do not boil out during cooking and are tastier, they should be boiled unpeeled.

When baking vegetables, add a little water to the baking sheet, thereby ensuring their uniform cooking.

When preparing a classic vinaigrette with peas and the addition of salted fish, the volume of potatoes and onions is usually increased, and cabbage is not put at all.

Before cutting, the herring is pre-soaked for an hour in pasteurized milk and dried by blotting with a disposable towel.

Excessively sour cabbage, as well as herring, is soaked, but not in milk, but in boiled cold water. Then the excess moisture is decanted, thrown into a colander and dried a little, added to the vinaigrette.

Beets are boiled without cutting off the roots so that the roots remain juicy.

Unpeeled beets are cooked for a very long time to speed up the cooking process, dip the root crop into boiled water and cook for forty minutes after boiling again. Then quickly cool it under the tap for ten minutes.

With long-term cooking, the beets lighten, in order to maintain their original color, add a little vinegar or citric acid to the water.

In water with boiled carrots, add half a teaspoon of sugar, in boiled form it will be brighter and sweeter, like from the garden.

You can get rid of the bitterness contained in the onion if, after chopping, pour boiling water over it for a minute, then quickly rinse it with cold water. With such an onion, before adding to the vinaigrette, you need to properly remove all the water.

Sweet lettuce or onions can be replaced with finely chopped green onion feathers. Not only the taste of the salad will change, green onions will fill the vinaigrette with a specific spring aroma.

If you dress the salad with oil, first salt and mix, and only after that pour the oil, since salt does not dissolve in vegetable oil.

How to cook a classic vinaigrette with peas and dressing? For such a vinaigrette, the dressing is prepared separately, tasted and only then poured into vegetables. Gently stir, constantly making sure that all the liquid is evenly absorbed, and does not accumulate in one place at the bottom of the dish.

After cooking, it is not recommended to store vinaigrettes even in the refrigerator, as the taste of the dish changes very quickly. This salad is very useful to eat immediately after cooking.

We have already told how to cook a classic vinaigrette, but what if the baby suddenly becomes stubborn, or one of the guests does not like the treat? One orange, a couple of bananas, a handful of frozen cherries, a can of chopped pineapples, two cups of ice cream and 200 grams of medium-fat sour cream. Chop everything, half the size of a piece of pineapple, and the cherry is even smaller, the ice cream is larger, mix everything, beat the sour cream a little with a spoon and pour over the “sweet vinaigrette”.

Vinaigrettes - salads are popular and loved by many.

The secret is simple, in most cases the recipes consist of products that are easy to get at any time of the year, and thanks to the variety of recipes, making 5-7 almost dissimilar salads is not so difficult.

Don't know how else to surprise your guests?

Nothing could be easier than making a classic vinaigrette with peas. Well, except to replace it with canned beans. In both cases, you will get a juicy, satisfying salad.

Dressed with oil or mayonnaise, vinaigrette is not easy to taste, its benefit lies in the fact that a large amount of coarse vegetable fiber perfectly cleanses the intestines. Vinaigrettes are served on the first and, especially, on the second day of long feasts. Eating a glass of steamed glass with fresh vinaigrette is a well-known way to improve your health if the first day of the festival was a success.

Dietary, without high-calorie foods, classic vinaigrettes with peas are the most satisfying dishes that are allowed in most sparing diets.

Kids are also attracted to colorful, colorful salads. In baby food, vinaigrettes are assigned the role of a pantry of vitamins, and if the baby is gaining weight excessively, then you can slightly reduce his appetite with a small portion of vinaigrette half an hour before the main meal.

How to cook a classic vinaigrette - the basic principles of cooking

The classic vinaigrette with peas includes: beets, carrots, potatoes, peas and onions.

Potato tubers, carrots and beets are boiled or baked in the oven before cooking, wrapped in foil and tightly fastening its edges.

Ready vegetables are cooled until completely cooled and only then cut. Cut into small cubes, trying to maintain approximately the same size.

As additional ingredients, pickled or salted mushrooms, sauerkraut, lightly salted fish, boiled meat, processed cheese, red caviar or boiled seafood, boiled or canned beans can be used.

Additional components, except for legumes and caviar, are crushed, like the main ingredients.

So that the vegetables do not turn red with beets, after cutting them, they are transferred to a separate bowl, moistened with a small amount of oil, and added to the salad just before dressing.

Vinaigrettes are seasoned with both fragrant and refined sunflower oil, specially prepared dressings or mayonnaise.

Vinaigrette classic with peas

Two large beets;

One medium sized carrot;

Four small potatoes;

Medium-sized head of lettuce;

120 grams of sauerkraut;

Five table. spoons of sunflower, unrefined oil;

Six table. spoons of green (canned) peas.

1. Cut the cooled boiled beets into cubes, put in a separate bowl and season with a small amount of sunflower oil.

2. Grind boiled carrots and potatoes in the same way as beets, and put in a separate bowl.

3. Add sauerkraut, squeezed from excess brine, canned green peas, chopped onion.

How to cook a classic vinaigrette with herring and mustard sauce

Carrot of medium size - 2 pcs.;

Three small potatoes;

Three burgundy beets;

Two large pickled cucumbers;

200 grams of lightly salted herring fillet.

Ready, vinegar-free mustard - 2 tbsp. l.;

50 ml white wine, dry;

Two tables. spoons of table vinegar;

50 ml of aromatic (unrefined) oil;

Fine salt, a mixture of aromatic peppers and sugar.

1. Wash potatoes, beets and carrots thoroughly, cut in half lengthwise and wrap individually in foil. Wrap each half tightly in foil. Bake in the oven at 180 degrees for forty minutes.

2. Remove foil, refrigerate and peel. Cut into even, small cubes.

3. Remove the skin from the cucumbers with a thin layer, cut into small slices, drain the juice released during cutting and put it on the chopped vegetables. Add the herring cut into small pieces.

"Meat" classic vinaigrette with peas

Small size chicken fillet;

Three large boiled potatoes;

Small boiled carrots;

Sweet salad onions - 2 heads;