Delicious vinaigrette classic recipe. Classic vinaigrette: step-by-step recipe with fresh cabbage and peas

Vinaigrette is probably the most famous salad with us. It is even more famous than such salads as or. Not a single holiday is complete without classic vinaigrette with peas, with, or even with herring, we usually call it herring under a fur coat, but vinaigrette can also be made with herring under a fur coat.

We will not give the vinaigrette championship to anyone. This is a purely Russian salad. Vinaigrette is easy to prepare. Using simple products. The calorie content of vinaigrette with vegetable oil is from 70 kcal. per 100 g. Of course, if you pour 5 spoons of mayonnaise in there, it will be much more. The main composition of the vinaigrette: potatoes, beets, carrots, green peas, vegetable oil. But of course there are as many recipes for vinaigrette as there are people who cook it.

Step-by-step recipes for preparing a classic vinaigrette - recipes with photos

Remember: Vinaigrette dressing is one of the most important points. I think this is one of the very good gas stations: Dijon mustard works best because... It is not sweet and moderately spicy. Mix a teaspoon of mustard with three tablespoons of 9% vinegar and 5 tablespoons of oil and black pepper. Mix thoroughly until smooth and add vinaigrette. For a special aroma, you can add mustard or unrefined mustard to the vinaigrette. sunflower oil(mix half and half with refined).

8. Make the refueling. In a small deep cup, pour a little salt and ground black pepper, pour in lemon juice, add mustard, if yours is very spicy, add half a teaspoon, if not very hot, you can use a whole one, add honey, about 1 tablespoon, add a teaspoon of balsamic vinegar and add 2 tablespoons of vegetable oil. Mix everything. We try to stir so that the honey dissolves in the lemon juice and vegetable oil. That is, so that the mass becomes homogeneous.

9. Add pickled onions to the vegetables in a cup and pour the dressing over everything.

10. Mix the vegetables. We combine all the ingredients. Now you can try to see if there is enough pepper and salt in your dish and add if necessary.

11. The vinaigrette is ready. Look how bright it turned out.

Place on plates and serve. If you leave it to soak for a while before doing this, it will be very good.

Bon appetit!

Ingredients:

Potatoes - 4 pcs.
Carrots - 2 pcs.
Beets - 1 pc.
Pickled cucumbers - 3 pcs.
Onion - 1 head
Green peas - 1 jar (310g)
Cabbage salad - 200 g.
Vegetable oil

Preparation:

1. Potatoes, beets and carrots, washed and dried, wrap each vegetable separately in foil. Bake in the oven at 180° until done.

2. Remove from the oven. Baked vegetables cool, remove from foil.

3. Cut the beets into small cubes, place them in a large deep cup and pour with vegetable oil. This is done so that the beets do not color the rest of the ingredients too much.

4. Cut other vegetables into the same cubes and add to the beets.

5. Add green canned peas to the vegetables.

6. Add coleslaw. We made a salad of cabbage, carrots and bell peppers. A little bit of everything. I won’t describe how to prepare the salad, but briefly: chop the cabbage, carrots, bell pepper, cut them so that they are not long, you can add a little salt so that the juice comes out, stir. That's it.

7. Add a little vegetable oil to our vinaigrette, salt and pepper to taste. Mix everything thoroughly. The vinaigrette is ready.

Place on plates and serve. Or we serve in common dish, if the company you have is only your loved ones.

Bon appetit!

Ingredients:

Potatoes - 2 pcs.
Beets - 2 pcs.
Carrots - 2 pcs.
Small pickled cucumbers - 2 pcs.
Green peas - 1 can
Onions - 2/3 heads
Garlic - 1 clove
Wine vinegar - 1 tbsp.
Lemon - 1/2 pcs.
Mustard
Vegetable oil
Black peppercorns

Preparation:

1. Bake vegetables, beets, potatoes, carrots in the oven, in a bag. 30-35 minutes at 200°. Please note that I always give degrees Celsius. Remove from the oven and check doneness with a toothpick. Cut the package. We take out and peel the vegetables. The amount of beets, carrots and potatoes should be approximately equal.

2. Cut the vegetables into cubes of approximately 0.5 cm on each side. First, chop the beets and add vegetable oil there, mix. Why, we already know, so that beets do not color other vegetables too much.

4. Finely chop onions and add to vegetables.

5. Slice pickles. If you like it saltier, add more. We also add it to the vegetables. Mix everything and add green peas. Also add peas to taste. Our children love it when there are a lot of peas. Don't add pea juice, it will make porridge. Mix everything again.

We are preparing the dressing.

6. First dressing option: Salt, black peppercorns, less than a teaspoon and chop one clove of garlic, I do it in a mortar, or in a mill. Pour into a cup, add half a teaspoon of mustard, a tablespoon of wine vinegar, start with half a spoon, then taste it and you can add more if necessary. Also add a couple of tablespoons of vegetable oil. This is it classic dressing.

7. Divide the vinaigrette into two parts. We will cook with two different dressings. Pour our prepared dressing into the first half.

8. Sprinkle with herbs, we use parsley, and mix. That's it, one view is ready. Let it sit for at least half an hour to soak.

9. Second dressing option: At first everything is the same, salt, peppercorns, a clove of garlic, chop everything, but then differences appear. Instead of wine vinegar-juice half a lemon, also vegetable oil, about three times more than lemon juice, add herbs, mix everything.

10. Here we have the second option and although they look almost the same, they differ in taste. The first is spicy, sharp, and the second is sour. I like it better with lemon, although with wine vinegar Fine.

Try it, choose.

Bon appetit!

Ingredients:

Potatoes - 500 g.
Beetroot - 400 g.
Carrots - 250 g.
Apples (green, sour) - 2 pcs.
Onion - 1 head
Salt - 2 tsp.
Pickled cucumbers - 350 g.
Canned green peas - 350 g.
Sauerkraut - 350 g.
Pepper - 1 tsp.

Preparation:

Boil potatoes, beets, carrots, you can bake them in the oven.
Cool the finished vegetables, peel them and cut them into cubes.
Also small cubes cut two sour apples, add them to the vegetables.
Finely chop the onion and also add it to the vegetables.
Salt the vinaigrette with two teaspoons of salt. Mix.
Add diced pickles.
Add green peas or the same amount of canned beans to the cup.
Add sauerkraut. Mix.
Pepper with one teaspoon of black pepper ground pepper or to taste and mix again.
Pour 150 g of salad oil into the vegetables and mix everything thoroughly.

Boiled beets - 1 pc.
Boiled potatoes - 1 pc.
Carrots - 1 pc.
Sauerkraut - 100 g.
Canned green peas - 100 g.
Red onion - 1 head
Mayonnaise
Vegetable oil
Salt, pepper

Preparation:

The recipe for this vinaigrette is practically no different from others.

Boil the vegetables or cook them in a double boiler, then they will be a little crunchy and also retain all the beneficial substances..
We clean the vegetables. Cut into equal small cubes.
Finely chop the onion, we used red sweet onion, especially salad onion.
Instead of pickles use sauerkraut
To prevent beets from coloring other vegetables too much, they must be cut, placed separately, seasoned with vegetable oil and mixed.
Add potatoes, onions, carrots, sauerkraut, and green peas to the beets. Mix everything thoroughly.
Salt and pepper to taste.
Divide the vinaigrette into two parts.

Season the first part with mayonnaise.

Season the second part with vegetable oil.

Now guests can order with the dressing they like.

Well, we got a classic vinaigrette, only one part of it is seasoned with mayonnaise, which doesn’t quite fit the classic.

Bon appetit!

This dish has a truly Russian soul! I can’t imagine a motley-colored salad on white flat dish in some fashionable restaurant. Cozy is much more common home serve. Deep bowl with vegetable cubes. And next to it is coarsely chopped black bread and (obligatory!) a fatty herring. And all this splendor smells... Autumn, fragrant butter and freshly chopped onions!.. And imagine my surprise when I found out that the roots of the vinaigrette are French! Yes, yes, it was the chefs from France who long ago came up with this name for all salads seasoned with a mixture of vinegar, vegetable oil, salt and spices. But I will not stop considering this dish Russian. Connect these simple products and only ours could generously flavor them with exquisite overseas dressing. Although the origin of this dish worries me least of all. Taste is much more important. So let's prepare a classic vinaigrette, step by step recipe with a photo will teach beginners how to cut out the “correct” cubes. A experienced chefs, perhaps, will remind you of some subtleties.

Required ingredients:

How to make a classic vinaigrette (detailed step-by-step recipe with photos):

Almost all ingredients need to be boiled. Carrots and potatoes can be cooked in one pan for 20-30 minutes. It is advisable to cook the beets separately. Its cooking will take about 1-1.5 hours. Cool the boiled vegetables completely. Clean. And start cutting. I chop everything for the vinaigrette into small cubes with a side of about 0.5 cm. Some housewives cut it into slices. I think this is not fundamentally important. The first “victim” of my knife was beets. So that it does not color the other components in its rich color, add a spoonful of vegetable oil to it and mix thoroughly. This, of course, will not completely stop the coloring process. But it will slow it down.
Don't forget to add the classic ingredient for this salad to the vinaigrette - carrots. Take the sweet, bright, crispy one. A rotten root vegetable will bring nothing to the dish except an unpleasant aftertaste. Cut the carrots into the same cubes as the beets.
Do the same with potatoes. All chopped products can be immediately placed in a large bowl or pan.
Rinse several strong salted, pickled or pickled cucumbers. Dry. Cut off the ends. And turn the rest into neat cubes.
Peel a small onion. And grind it. If the taste of onions seems too strong to you, you can replace them with green feathers. You can also chop a small bunch of fresh parsley or dill and add it to the rest of the ingredients.
Add the peas, after draining the liquid. Do you prefer beans? Put it down. Instead of canned product You can use it boiled until soft and completely cooled. Add the cabbage squeezed out of the brine. Is that all?
Refueling left. I add a classic sauce for this salad of the same name to the vinaigrette. Don't want to tinker with it? Simply season with vegetable oil and add salt and pepper. And if you still want to “touch the classics,” mix the butter with vinegar or lemon juice. Add a pinch of pepper and salt. Shake vigorously with a whisk. Ready! Pour in aromatic mixture into the vinaigrette and stir. Serve immediately. But the next day the salad will be very tasty.

Bon appetit French-Russian!

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

Classic vinaigrette - general principles of preparation

The main component of the vinaigrette is boiled vegetables. Traditionally, potatoes, carrots, and beets are used. You can prepare them in advance and let them cool. Then the tubers need to be peeled and chopped. All products in vinaigrette are always cut into cubes. About the size of a pea if you use the pea vinaigrette. Or cut it a little larger if beans are used in the salad.

What else can be added:

Onions, green;

Sauerkraut;

Pickles.

Traditional vinaigrette is seasoned with vegetable oil. You can take a 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 prefer a multi-colored vinaigrette, you can season the beets separately in a bowl, also season the rest of the ingredients, then combine.

Classic vinaigrette: 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 missing in technological maps. Special taste The salad is flavored with salted (not pickled) cucumbers. This real option With boiled beans, but if desired, we replace it with canned legumes in our juice or in a light marinade.

Ingredients

Two beets;

Three potatoes;

Bulb;

80 g beans (dry);

Four cucumbers (salted);

Two carrots;

40 ml oil;

1 tsp. mustard (optional);

Greens optional.

Preparation

1. Add cold water to the beans and let sit for at least five hours. Then change the water, put it on the stove and boil until tender. If you don’t have the desire or time to do this, then you can simply use canned beans; you need about a glass of beans without marinade.

2. Wash the potatoes, no need to peel them, place them in a saucepan. Also wash the carrots, add to the potatoes, add water and boil until tender, but do not overcook. As soon as the vegetables begin to pierce normally, turn it off. Drain the boiling water and pour cold water, keep for five minutes and also drain. Cleaning.

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

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

5. Peel the onion, cut it smaller than the other ingredients, and 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. Add cooked or simply canned beans. You can use red beans, white beans, or any other beans you like.

8. Taste for salt. If the taste of cucumbers is not enough, then add it. It is important to add salt before adding the oil. Otherwise, the grains simply will not have time to dissolve.

9. Dress the salad. Combine vegetable oil with mustard, grind and add to vegetables. Or just pour in only the oil.

10. Carefully stir the vinaigrette. You can use two spoons for this so as not to mash the boiled vegetables and spoil the appearance.

Classic vinaigrette: step-by-step recipe with cabbage (sauerkraut)

This is one of the most favorite salad options in Rus'. Often, in order to save time or food, only potatoes and beets were added to it, which is 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 ingredients.

Ingredients

400 g sauerkraut;

350 g beets;

350 g potatoes;

150 g carrots;

100 g onion;

150 g cucumbers (salted, pickled, pickled);

50 ml oil;

100 g beans (dry).

Preparation

1. The day before, pour water over the beans, let the beans swell well, then pour into a saucepan, add clean water, boil until soft. Or just take a standard can of canned beans, open it, and pour it into a colander. Very often the filling is slimy. In this case, you can rinse the beans directly in a colander under the tap. Leave the liquid to drain.

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

3. Potatoes and carrots need to be placed in another pan, and we also bring them to readiness. If the carrots are small, they may cook faster, but more often than not, the potatoes are the first to get soft. In this case, you need to remove it and boil the carrots for a few more minutes.

4. Cool all vegetables. Warm ingredients should not be mixed. You can pour cold water over everything, the root vegetables will cool faster and are easier to clean. We remove the skins.

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

6. You can immediately transfer the previously prepared beans. There is no need to stir anything yet, so as not to mash the food again.

7. Peel the onion. Better to use salad varieties vegetables, maybe blue or red, lilac onions, the vinaigrette will turn out even more beautiful. Slice in small pieces, we shift.

8. Add chopped cucumbers next. The main taste will still be provided by cabbage, so you can even use cucumbers that are not very salty.

9. Squeeze the sauerkraut from the remaining brine. We'll definitely try it. It happens that it is too sour. In this case, soak for several minutes in cold water or just rinse, it all depends on taste. But don’t forget to squeeze it well again. There should be no water in the vinaigrette.

10. Add cabbage and now stir the salad thoroughly. Add spices at your discretion, you can cut some greens into the vinaigrette, it turns out delicious with spring onions. However, if it will not be used immediately, then it is better not to do this.

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

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

If there is no sauerkraut, then the vinaigrette can be prepared with fresh vegetable. It’s also not a problem if you don’t have beans, you don’t want to cook them, or you just don’t quite like them. In this step-by-step recipe for a classic vinaigrette, the main ingredients are slightly modified with equally tasty analogues.

Ingredients

500 g fresh cabbage;

Three potatoes;

Two carrots;

One onion;

Two beets;

Four pickled cucumbers;

50 ml oil;

1 tsp. vinegar;

1 tsp. Sahara;

Salt to taste;

One can of canned green peas.

Preparation

1. Chop the cabbage into strips. You can use a grater, but don't make too long pieces. If they turn out like this, you can cut them several times with a knife.

2. Add a teaspoon of vinegar and sugar. Season with salt and lightly mash with your hands. Let the cabbage marinate while the rest of the vegetables are prepared.

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

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

5. Peel the onions, cut them into small cubes, add to the rest of the vegetables in a bowl.

6. We return to the cabbage, which has already been pickled. At the same time, she released juice. We squeeze it out. Place the cabbage in a bowl with the vinaigrette.

7. Cut the cucumbers. If they are watery, then first throw them into a colander and let the brine drain. But you can simply squeeze it out with your hands, like cabbage.

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

9. Stir all vegetables until evenly distributed. Let's taste it and add some salt.

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

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

Beets boil for a long time, but still don’t want to become soft? If more than minutes of cooking have already passed, you can drain the boiling water and place the beet under running cold water; after half an hour the vegetable will reach full readiness.

A fresh vinaigrette is not very tasty. That is why pickles and pickled vegetables are always added to the salad. But it happens that they don’t give the right acid or they themselves are quite bland. In this case, pickling the onions will help improve the taste. The vegetable needs to be cut, poured with an acetic acid solution, let it brew, then squeeze and add to the vinaigrette.

Vinaigrette is a popular Russian salad with French name(“vinaigre” means “vinegar”). Moreover, this popular sympathy has not subsided for many years, turning him into one of the most beloved winter dishes. Vinaigrette is both light and healthy snack, the latter due to its vegetable composition.

History of vinaigrette

Although vinaigrette is usually called “Russian salad” abroad, there is no reliable information about its homeland. It originated in Germany or the Scandinavian countries.

It is known that in ancient English cookbooks dating back to the mid-19th century, there was a recipe for a Swedish beet salad with herring, strikingly reminiscent of a modern vinaigrette, or rather “Herring under a fur coat.”

In addition to the two main ingredients, it included pickles, chicken egg white, potatoes and an apple. The dressing was a mixture of sour cream, vinegar, olive oil and ground yolk.

Russian chefs also liked this salad. But they couldn’t resist and added some native “zest” to it in the form of sauerkraut, cranberries and pickled cucumbers.

The benefits of vinaigrette

The secret of the salad’s usefulness lies in its rich vegetable composition:

Beetroot is rich minerals, helping in regulating metabolism and reducing fat deposits.
Potatoes are a source of health vitamin C, which strengthens the body's defenses and improves immunity.
Carrots contain vitamins D, B, C, E, as well as many microelements. Orange vegetable is an excellent antioxidant, helps remove toxins and strengthen the body.
Pickled cucumbers improve digestion and contain a lot of fiber and iodine;
Sauerkraut contains large number vitamin C, as well as A, B, E and K, has bactericidal and tonic properties, normalizes metabolism.
Onions, in addition to a record amount of vitamins C and B, contain useful microelements such as zinc, iodine, iron, fluorine and manganese.

Due to the low calorie content of the salad, nutritionists recommend loving it with all your heart for those who intend to lose a few extra pounds. A dressing of vegetable oil and spices will help improve bowel movements and cope with a “delicate” problem – constipation.

Calorie content of vinaigrette

There are many variations of the Vinaigrette salad, which is why it is quite difficult to clearly calculate its calorie content. In its classical vegetable variety The appetizer contains chopped beets, potatoes, carrots, pickles, sauerkraut and canned peas, seasoned with sunflower oil.

100 g of vinaigrette contains only 95 kcal. This is surprisingly low, with more than a third of it coming from oil filling.

When changing the classic recipe, consider the calorie content of the products you add.

Classic vinaigrette - step-by-step recipe with photos

Learn to cook vegetable salad the vinaigrette is not particularly difficult. The main thing is to observe the proportions of the products used, to find the so-called golden mean, so as not to end up with a too spicy or, conversely, tasteless lean dish.

You should not prepare the vinaigrette for future use and store it for a long time, since the products included in its composition quickly lose their taste and nutritional qualities.

Use culinary fantasy to decorate your favorite dish in the most unusual and in an original way, is never forbidden!

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

Sauerkraut: 0.5 kg
Beets: 3 pcs.
Potatoes: 5 pcs.
Bow: 1 pc.
Green peas: 1/2 binky
Pickled, pickled cucumbers: 3 pcs.
Sunflower oil: 6 tbsp. l.
Vinegar 3%: 1 tsp.
Salt, pepper: to taste

Cooking instructions

Peas vinaigrette recipe

The recipe for this popular winter salad does not strictly regulate the amount of ingredients added to it. You have the right to reduce or increase them based on your preferences, thereby achieving the ideal taste balance.

To make a traditional green pea vinaigrette you will need:

3 potatoes;
1 beet, larger than average;
a couple of carrots;
1 onion;
3 pickled or pickled cucumbers;
greens, green onions;
green canned peas;
for dressing - vegetable oil or mayonnaise.

Preparation procedure:

Boil potatoes, carrots and beets in their skins in a saucepan or using a double boiler until they become soft and cannot be pierced with a knife.
Peel the potatoes and cut them into cubes with sides 1cm*1cm.
Cut the peeled carrots, beets and pickles into cubes of the same size.
Finely chop the greens (dill, parsley) and green onions.
Peel the onion and chop finely.
Mix all ingredients in a container, add canned peas and salt.
The salad is dressed with refined sunflower oil or mayonnaise. However, the second option will be more high in calories.

Stored cooked this recipe salad in the refrigerator for no more than two days.

How to make a vinaigrette with sauerkraut?

This variation of vinaigrette is perfect for both everyday and holiday dish. This time we suggest you not cook vegetables, but bake them in the oven.

To do this, carefully washed potatoes, beets and carrots must be wrapped in foil, placed in the middle of a baking sheet and left in a preheated oven for about 1 hour. In addition to the vegetables mentioned, you will need:

pickled or pickled cucumbers - 2-3 medium-sized pieces;
half a can of canned peas;
150-200 g sauerkraut;
juice of half a lemon;
herbs and spices to taste;
vegetable oil.

Preparation procedure:

Peel the cooled baked vegetables, cut them into cubes, and place them in a convenient salad bowl.
We remove excess liquid from the sauerkraut by squeezing it out with our hands before adding it to other vegetables.
Place the peas in a sieve, allowing excess liquid to drain, and add them to the other vinaigrette ingredients.
Now let's start preparing the dressing; to do this, mix lemon juice, spices, herbs, green onions and vegetable oil in a separate bowl.
Pour the dressing over the vegetables and mix thoroughly.
Let the salad sit in the refrigerator for about half an hour.

Fresh cabbage vinaigrette recipe

If you are wondering whether you will spoil the vinaigrette by replacing sauerkraut with fresh cabbage, our answer is no. It will still remain just as tasty and healthy, especially if you prepare it according to our recipe. In addition to traditional beets, carrots and potatoes, you will need the following set of products:

white cabbage - half a head;
a couple of pickled cucumbers;
canned peas - ½ can;
1 onion;
vegetable oil and vinegar for dressing;
1 tsp sugar and a pinch of salt.

Preparation procedure:

Boil potatoes, carrots and beets in a slow cooker on the “Reheat” mode for about 60 minutes;
Peel the onion, rinse under running water and finely chop;
We also chop white cabbage, mix with onions and knead with our hands. Until they acquire a pickled consistency;
Cut the peeled boiled vegetables into cubes and pickled cucumber, add them to the cabbage with onions;
Place the peas on a sieve to remove excess liquid;
Season the salad with a mixture of vinegar and vegetable oil, add sugar and salt;
Mix thoroughly and enjoy the delicious salad.

How to make vinaigrette with herring

Adding herring to it will help make the usual vinaigrette more satisfying, nutritious and original. You can diversify the dish by adding fresh or soaked apples, cranberries, canned beans, and crackers.

You will need following products(potatoes, carrots and beets remain unchanged components of the vinaigrette):

fillet lightly salted herring– 1 piece;
150-200 g sauerkraut;
1 small onion;
salt, spices and herbs to taste;
vegetable oil for dressing.

Preparation procedure:

Boil potatoes, carrots and beets. If you want to protect the pan from staining, you can put the beets in a plastic bag, tie it on top and cook directly in it.
While the vegetables reach the required softness, peel the herring from skin and bones and cut the fillets into small cubes. Milk and caviar can also be added to the salad, they will become its highlight.
Peel the onions, wash them and chop them into cubes or half rings. You can remove its bitterness by pouring boiling water over it before adding it to the salad.
To the beets add peeled and diced boiled vegetables, as well as sauerkraut.
Add salt and spices to the salad, mix everything thoroughly, season with vegetable or olive oil.
Decorate the salad with a slice of apple and herbs.

Have you tried vinaigrette with sprat? No?! Then you have a great opportunity to surprise yourself and your guests!

Vinaigrette with beans - a delicious salad recipe

Although beans are not part of the classic vinaigrette, they fit into it very organically. The highlight of the recipe below is its vinegar-mustard dressing. In addition to the constant vegetable trio - potatoes, carrots and beets, you will need:

a glass of red beans;
2-3 pickled cucumbers;
red Crimean onion – 1 pc.;
a small bunch of dill and green onions;
1 tbsp. mustard;
2 tbsp. vinegar;
40 ml vegetable or olive oil;

Preparation procedure:

Boil carrots, potatoes and beets using the chosen method; when they have cooled completely, peel them and cut them into cubes;
The beans must be soaked overnight in cold water. If this condition is not observed, then it must be allowed to stand in water for at least 2 hours. Boil the beans in salted water for about 60-70 minutes.
TO boiled vegetables and beans add finely chopped pickled cucumber, chopped herbs, fresh green onions.
In an empty bowl, mix the ingredients for the dressing: oil, mustard, vinegar, a little salt and pepper. Stir until smooth and pour the resulting dressing over the vegetables.
Let the vinaigrette sit in the refrigerator for a couple of hours.

Recipe for vinaigrette with pickles

In addition to the pickled cucumber recipe mentioned in the title, we suggest diversifying this classic snack chopped egg. You will need a simple set of products:

potatoes – 2-3 pcs.;
carrots – 2 pcs.;
beets – 1 large;
pickled cucumber – 2-3 pcs.;
canned peas - ½ can;
onion – 1 pc.;
chicken eggs– 3 pcs.;
salt, pepper to taste;
spicy mustard - 1 tbsp;
vinegar – 2-3 tbsp;
vegetable unrefined oil– 40-50 ml.

Preparation procedure:

Boil vegetables in the way that is most convenient for you. When they have cooled, peel them and cut them into small cubes;
Boil the chicken eggs, let them cool, peel them and cut them;
Finely chop the onion into cubes or half rings;
Cut the pickled cucumbers into cubes;
Add green peas to the container with chopped vegetables, mix everything thoroughly;
Separately, prepare the dressing by mixing mustard, oil, salt, spices and vinegar;
Add the dressing to the rest of the products, mix and let it brew for about two hours.

Helps add summer juiciness and crunch to the vinaigrette fresh cabbage and cucumber, making it even more healthy and tasty. An excellent dressing for this bright variation of a familiar snack is a mixture of lemon juice and vegetable oil.

You can use any of the above recipes as a basis.

We also boil potatoes, beets and carrots, cut them into cubes. Fresh cucumbers cut into the same pieces. Chop the cabbage and mash it with your hands to make it soft.

Pour boiling water over the chopped onion to remove the bitterness. Mix all the products, pour in the oil-lemon dressing and let it brew for a while before delighting your household with it.

Which beets to choose?

To prepare the vinaigrette, you need to choose a table variety of beets with dark red or burgundy pulp.
Ideal vegetable shape indicating the right conditions growth - oval-spherical.
Try to give preference to root vegetables with smooth, non-cracked skin without signs of rot or spoilage.
On the shelves it should be sold without tops, because the leaves draw precious moisture from the vegetable, making it flabby.

How to cook vegetables?

Regardless of the chosen variation of the vinaigrette, its three main ingredients, which are potatoes, carrots and beets, must be boiled until soft. Moreover, this does not have to be done in the classic way - in a saucepan. You can bake vegetables in the oven, steam them or in a slow cooker on the “Baking” or “Reheat” mode, wrap them in cellophane and put them in the microwave. The cooking time for vegetables will not differ much, no matter which method you choose:

The potatoes are cooked for about 20 minutes.
Carrots – 25-30 minutes.
Beets - about 60 minutes.

Sauce or vinaigrette?

Traditional “Russian salad” is seasoned with sunflower oil or mayonnaise. However, these options are boring. The vinaigrette will “sound” much more interesting if it is seasoned with fresh lemon juice mixed with olive oil, or a mixture of several types of mustard with cardamom, sunflower oil and wine vinegar.

Despite the fact that vinaigrette is considered the simplest salad, it also has several subtleties:

If you bake vegetables for vinaigrette in the oven, they will not lose their beneficial properties, and as much as possible will be passed on to the dish.
By adding pickled cucumber to the vinaigrette, you turn the salad into a perishable dish that is not advisable to store for more than a day.
You can prevent beets from staining other vegetables by adding oil to them separately from them.

No matter how many encyclopedias tell us that the birthplace of vinaigrette is Europe, the whole world knows vinaigrette- This the most Russian salad in the world. In Russia they eat it all year round, but especially in winter and early spring during Lent. Traditional set of vegetables: potatoes, carrots, onions, pickled cucumbers and cabbage, green peas or beans and, of course, beets, thanks to which this dish has such bright color- what else is needed for happiness?

You will need:

beets 2 pcs
carrots 2-3 pcs
potatoes 4-5 pcs
onion 1 piece
pickled cucumbers 2-3 pcs
sauerkraut 1 cup (200 ml)
canned peas small jar (150 g)

Vinaigrette dressing:

sunflower oil 200 ml
vinegar 3-4 tbsp.
mustard 3-4 tsp.
ground black pepper

This classic vinaigrette dressing, but since this salad contains a lot of sour pickled vegetables, you can only season it with oil, salt and pepper.
Traditionally, vinaigrette is used unrefined sunflower oil. Olive oil It is not appropriate in a vinaigrette due to its ability to thicken in the refrigerator.
The amount of vegetables is indicated approximately, you can add something more, something less. Usually boiled vegetables are taken equally, but if you want to get a bright beet color ready-made dish, then take more beets.
Peas can be replaced with canned beans or boil the beans (0.5 cup) for 2 hours. For details on how to cook beans, see →
The vinaigrette can be varied by adding capers or salted mushrooms, for example, small mushrooms.
I also add it to the vinaigrette. apple, there is no such ingredient in the classic recipe, but who will forbid us to experiment. The apple, by the way, behaves perfectly in it can also be added to before serving.

This amount of vegetables makes a salad with a volume of 2.5 liters.

Step-by-step photo recipe for making vinaigrette:

Fine wash the vegetables; beets, carrots and potatoes. Better with a brush to thoroughly wash away the dirt. No need to clean. Fill with cold water, bring to a boil and cook carrots with potatoes for 30 minutes, beets in a separate pan for 2 hours. Drain and be sure to cool. It's good if boiled vegetables rest in the refrigerator overnight.

Clear peeled vegetables.

Slice vegetables are the same cubes.

Place the chopped vegetables in a bowl or pan in which it will be convenient to stir.

Add finely chopped.

Pickled cucumbers, which can be easily replaced with pickled ones.

Add canned (drain off liquid).

If you decide to add apple, peel and core it, cut into cubes.

Completes the vegetable bouquet sauerkraut which is easily possible.

Salt and pepper the vegetables, taking into account the saltiness of the pickled vegetables. Mix sunflower oil, vinegar and mustard, add to vinaigrette. I only add sunflower oil.

Mix well. The vinaigrette is ready. Before serving we need it cool down.

Bon appetit!

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You will need:

Vinaigrette dressing:

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