Vinaigrette - proven recipes. How to make a vinaigrette

Everyone who is at least a little fond of cooking knows how to make a vinaigrette. It would seem - what could be easier: I took everything you need for a vinaigrette - vegetables, dressing, salt - and prepared a simple and nutritious dish. But no, each of the hostesses has her own secret of how to cook a special vinaigrette: the most delicious recipe is the one that all family members are delighted with. I bring to your attention a selection of the most interesting recipes for the famous salad. Shall we conjure in the kitchen to surprise loved ones with an unusual familiar dish?

Vinaigrette: benefits and harms

In cookbooks, the recipe for vegetable snacks appeared in the nineteenth century. But even today vegetable food is very popular in our country and the countries of the former USSR. Most likely, this popularity is due to the availability of ingredients, this was especially true during the period of stagnation, although, perhaps, the benefits of this snack dish also played a significant role.

Mainly, it is worth talking about the benefits and harms of vinaigrette, based on what is included in the vinaigrette from the products. And it's mostly vegetables. They are rich in vitamins, minerals and fiber, normalize digestion, help in the fight against excess weight, etc. Since the benefits of vegetables have long been proven, I would like to mention the possible harm.

Vinaigrette salad, the recipe of which includes sauerkraut, is not recommended for gastritis, stomach ulcers and colitis. The same applies to pickled cucumbers, which are often included in the classic vinaigrette. And the high sugar content of beets can exacerbate diabetes. It is not necessary to treat children under one year old with vinaigrette, as together vegetables can give an allergic effect. If you are allergic to any of the vegetable ingredients, they should be replaced with analogues: it is not so difficult, and it will eliminate the need to give up your favorite dish.

Another important point: in order not to get food poisoning, it is important to remember how much vinaigrette is stored in the refrigerator. Salad in oil is good for consumption during the day, and mayonnaise - about 4 hours!

How to make a vinaigrette? The usual recipe requires a minimum of products. What are the ingredients in the vinaigrette? The classic composition is:

• boiled vegetables in uniform: carrots, beets, potatoes;
• onion;
• sauerkraut;
• pickled or pickled cucumber;
• salt and sugar;
• vegetable oil.

Often, canned green peas, table or apple cider vinegar are added to the composition, and dressing oil is replaced with sauces (for example, mayonnaise). According to culinary historian William Pokhlebkin, the classic Russian version includes a chopped hard-boiled egg, as well as fried or boiled or poultry.

How much to cook beets for vinaigrette and other vegetables?

When cooking, the vitamins in vegetables are destroyed, therefore, in order to get the most healthy and healthy dish, it is worth remembering how much to cook vegetables for vinaigrette. The cooking time depends on the volume of vegetables and their size, the most important thing is not to boil the root vegetables!

How much to cook carrots for vinaigrette? The average cooking time is 20-30 minutes. Beetroot takes the longest to cook. How to quickly cook beets for vinaigrette? To do this, we put the root crops in boiling water: this will reduce the content of vitamins, but it will also reduce the cooking time. You can use the microwave: how to cook vegetables in the microwave for vinaigrette is often written in the recipe book that comes with the instructions for the kitchen appliance. For cooking, they take plastic or glass dishes, where the vegetables are ready for chopping into a salad in 20-25 minutes.

• A little culinary secret: so that the beetroot does not “contaminate” the rest of the ingredients, and the salad is colorful, it is cut first and “oiled”, that is, it is first poured with oil.
  So, the ingredients are ready. How to make a vinaigrette? The best vinaigrette recipes are below.

Classic vinaigrette salad recipe: base

To make the "Classic Recipe" vinaigrette, a step-by-step recipe with a photo will come in handy.

When preparing a classic vinaigrette, we keep the composition approximately as follows (for 6 servings):

• 4-5 medium potatoes, beets and carrots;
• 5 medium pickled cucumbers;
• large onion;
• salt and vegetable oil to taste.

Boiled vegetables are chopped into small cubes, the same with onions and cucumbers.

All ingredients are mixed, salt is put to taste and seasoned with oil.

Vinaigrette: classic recipe with peas

And how to cook a vinaigrette with canned green peas? First you have to boil the vegetables and chop (this is the same as doing a regular one). And then - everything is simple: we open a jar of peas with a knife and add the contents to the previous composition of vegetables, after draining the juice from the jar. If you leave the juice, the salad will “float” and spoil faster!

Such a classic vinaigrette recipe with peas and cabbage may not contain cucumber: the taste does not suffer much.

Vinaigrette with fresh cucumber

An ordinary fresh cucumber will bring special freshness and unusual taste to the vinaigrette recipe. It's like in Olivier: someone loves with pickled cucumbers, and someone with fresh ones. True, you need to eat this dish sooner: a fresh vegetable gives juice, which does not have a very favorable effect on the shelf life of the boiled part of the salad.

Vinaigrette with sauerkraut

Sauerkraut is a storehouse of vitamin C! Therefore, a classic vinaigrette recipe with sauerkraut is doubly useful. You need to cook it in the same way as usual, only at the end we add cabbage. Before preparing a vinaigrette with sauerkraut, it should be chopped if it was fermented with large straws. Too acidic - can be washed with cold water.

Vinaigrette with fresh cabbage

No sauerkraut? No problem! For those who cannot imagine without the cabbage method, the recipe without sauerkraut can be changed to fresh cabbage vinaigrette. For this “summer” version, cabbage should be shredded thinly - this will give it a spicy crunch. You can sprinkle it a little with vinegar or lemon juice before mixing the ingredients.

Vinaigrette with beans

If there is no green canned peas, but you really want to diversify the vinaigrette, the classic recipe with beans will come in handy. The taste of this does not deteriorate, and the benefits of digestion increase. There is a lot of protein in the beans, so the salad will become even more satisfying. The bean variant is good in the diet of vegetarians: it compensates for the protein deficiency.

How to quickly cook red beans

If you are going to cook a vinaigrette with beans and sauerkraut, so that the beans cook faster, use a little trick: soak the beans overnight in cold water, and in the morning drain the old water and boil until hot, boiling: the cooking time will be reduced by almost three times!

Vinaigrette with mushrooms: recipe

With what just do not prepare this vegetable salad! Very tasty with mushrooms. You can use pickled mushrooms, or you can use fresh ones (champignons, mushrooms). Before making a vinaigrette, fresh mushrooms are fried in oil. Take this ingredient at the rate of 20-30 g per serving.

Vinaigrette with herring

If you like herring under a fur coat, then herring vinaigrette is a recipe that should also appeal to you. For its preparation, you need a fillet of lightly salted herring.

So the ingredients are:

• potatoes - 4 tubers;
• large beets;
• 2 medium carrots;
• onion - 2 large;
• herring fillet - 200 g.

After boiling and peeling, finely chop the vegetables. We cut onion into quarter-rings, a small cube - fish. Mix, salt and season with oil.

Advice!

The herring version is best done without pickled cucumbers and sauerkraut: otherwise it can be very salty.

For a more harmonious taste, reduce the volume of beets and carrots, increasing the volume of potatoes and onions.

Vegetable vinaigrette with herbs

How to cook a delicious vinaigrette if the products at home are only the most ordinary? Yes, this salad is delicious without exotic additives: ordinary vegetables are all you need! We cut boiled potatoes, beets, carrots into small cubes, onions in quarter-rings. Is there a wild garlic? Add a few stems, chopped finely. Or maybe some dill? And he's good! The salad will become more fragrant with a sprig of cilantro or young garlic arrows. How to make a delicious vinaigrette with a minimum number of ingredients - fantasy and taste preferences will tell!

Vinaigrette with squid

If you love seafood, then you should not deprive yourself of the pleasure of enjoying them in the same favorite vegetable salad! How to cook vinaigrette - salad with squid?

• potatoes - 2-4 tubers (we focus on size);
• a couple of large beets;
• 200 g squid;
• garlic - a tooth;
• bulb onion;
• salt and black pepper;
• vegetable oil.

Boil as usual in approximately equal amounts of potatoes, carrots and beets. We clean them and rub them on a large-mesh grater (or crumble into a small cube). Cut the squid boiled for 5-6 minutes into thin strips. Finely chop the onion and garlic and mix all the products, salt, pepper and season with oil.

Diet vinaigrette

Do you know how many calories are in a vinaigrette? If this is a classic composition, then in 100 g - only about 130 kcal. This is exactly the average calorie content of a vinaigrette with butter and potatoes. What if without them?

We remove the most high-calorie ingredient - potatoes, replacing it with zucchini (ideally raw, but if you don’t like it, the vegetable can be stewed) or sour apple. Vegetable sunflower oil is also not good! You can replace it with apple cider vinegar or linseed oil. We add delicious fat-burning vegetables at will: bell pepper, eggplant, celery - and here it is, a hearty and healthy dish for losing weight!

Diet vinaigrette for weight loss

No need to torment yourself in an effort to build hunger or poison yourself with pills. Nobody canceled vegetable diets! It's both healthy and delicious! Using a dietary vinaigrette, the recipe of which can be modified, on fasting days or during a diet, you can deal a serious blow to excess weight! On average, a dietary vinaigrette, the calorie content per 100 grams of which does not exceed 90-100 kcal, can be eaten up to 1 kg per day without worrying that it will be deposited in a fat fold. As tasty snacks, apples and citrus fruits, sour-milk products are allowed. At the same time, you need to drink more fluids: water, green and herbal teas, fruit drinks and compotes without sugar.

You can’t sit on this diet for more than 3 days! With dizziness, weakness, vomiting, the diet with vinaigrette should be stopped and consult a nutritionist!

Dressing for vinaigrette: classic and familiar option

Interestingly, the dish got its name from the dressing. According to legend, it came from the French, where their "vinaigrette" meant "sour wine" (vinegar). Interestingly, in France, this is the name of a vegetable salad sprinkled with vinegar.

The classic recipe requires a special dressing - not vegetable oil at all, as we are used to!

The sauce for the dish is done like this:

• olive oil - 3 parts;
• vinegar - 1 part;
• pepper and salt - mix to taste. In this case, vinegar is often replaced with lemon juice. Then the juice and oil is taken in a ratio of 1:1.

No olive oil? Sunflower is also suitable, but it must be odorless!

Prepare a meal with mayonnaise, mustard sauce, sour cream. But, thinking about how to fill it, listen to your health. So, nutritionists advise for people with obesity or with problems of the cardiovascular system to fill the dish with linseed or corn oil. And unrefined olive oil is well suited for those who suffer from ailments in the gallbladder and biliary tract.

Here is a selection of dishes familiar to everyone turned out! Cook with pleasure, improvise, surprise your loved ones!

36 salad recipes for every taste

1 hour 30 minutes

75 kcal

5/5 (1)

Vinaigrette is often underestimated, considering it a banal everyday dish that does not deserve special attention. That's not true! Let's figure out how you can cook this delicious, bright and colorful salad so that guests will remember your culinary talent with admiration for a long time to come!

Classic vinaigrette recipe with peas and sauerkraut

Kitchen tools: cutting board; knife; two bowls; salad bowl; pot.

Ingredients

• Vinaigrette is a vegetable salad, so choosing quality ingredients will not be difficult. However, take special care to ensure that all vegetables are fresh so that the salad will please you with its taste.
• The main ingredients of the vinaigrette are necessarily subjected to preliminary heat treatment. If you want to experiment and make the taste of the salad more intense, boil the beets, potatoes and carrots in a rich meat broth.
• Try not to overcook the vegetables, otherwise the color and consistency of the salad will leave much to be desired.

1. Boil until cooked 400 g of beets, 300 g of potatoes and 150 g of carrots - you can do everything in one pan, the vegetables will not quarrel, and their cooking time is about the same. Of course, if you wish, you can get confused and find out how much to cook carrots, potatoes and beets for vinaigrette. So, the readiness of beets comes 35-40 minutes after the start of cooking, and potatoes and carrots - a little earlier, after 25-30 minutes, so after this time they can be removed and the beets left to cook in splendid isolation.
   
   
2. When the vegetables are cooked, drain the water and let them cool to room temperature.
   
   
3. Peel the beets, cut into small cubes, put in a bowl, pour over 2 tablespoons of vegetable oil and mix well.
   
   
   
4. Peeled potatoes and carrots also cut into cubes of approximately the same size.
   
   
   
5. Chop the onion finely enough.
   
   
6. Crumble 200 g of pickles into small cubes (if you like to crunch while cooking, it is better to get a little more from the jar in advance than is required for salad).
   
   
7. Grind 100 g of sauerkraut, but do not overdo it: you do not need cabbage gruel.
   
   
8. Prepare the dressing in a separate bowl. To do this, mix 1 tablespoon of wine vinegar, 2 tablespoons of vegetable oil, 1 teaspoon of mustard, half a teaspoon of sugar, salt and black pepper.
   
   
9. Put chopped vegetables in a salad bowl, except for beets, add 300 g of canned green peas to them, pour in the dressing and mix well.
   
   
10. Last, add the beets to the salad and mix everything again. That's all, a bright and tasty vinaigrette is ready!
    
    

Video cooking recipe

This dish, of course, is simple, but it also has its own subtleties. Do not be too lazy to watch the classic vinaigrette video recipe, and you will become a real culinary pro - at least in everything related to this salad!

Classic vinaigrette recipe with beans and sauerkraut

• Time for preparing: 1 hour 15 minutes + 2 hours in the refrigerator.
• Servings: 5-6.
• Kitchen tools: cutting board; knife; saucepan; deep frying pan with a thick bottom; salad bowl; bowl; food film.

Ingredients

How to choose the right ingredients

• This recipe is different in that the vegetables are cooked after they have been chopped.
• The highlight (and I would say beans) of this recipe is, you guessed it, canned beans. Please note that the product you buy contains only beans, water, sugar and salt. All other additives are from the evil one, especially starch.
• A cloudy brine is a definite reason to put that jar of beans aside and look for something better.
• If all the beans in the jar are different sizes, be prepared for the smaller ones to be more overcooked.

Step by step cooking recipe

1. Cut the onion into half rings.
   
   
2. Pour 50 ml of six percent vinegar, 150 ml of water into a saucepan, add half a teaspoon of salt, 2 teaspoons of sugar, bay leaf, allspice and cloves.
   
   
3. Put the saucepan on the fire and bring to a boil.
   
   
4. Boiled marinade, remove from heat, add chopped onion, mix well, cover and leave for about 1 hour.
   
   
5. Peel 3 medium raw potatoes and cut them into small cubes.
   
   
6. Cut raw carrots and beets in the same way.
   
   
   
7. Put a deep frying pan on the fire, pour in 3 tablespoons of vegetable oil and first place the chopped beets there. Mix well to coat each piece with oil.
   
   
8. Spread the beetroot over the surface of the pan to form an even layer, then arrange the carrots on top.

   Attention: you don’t need to mix carrots with beets, imagine that you are preparing a layered salad.

   
   
   
9. Lay out the potatoes in the final top layer, also level them well, pour 4 tablespoons of water into the pan, cover the pan with a lid and increase the heat to maximum. Boil the contents of the pan for exactly 5 minutes, and then remove from heat and, without lifting the lid, leave aside for 30 minutes.
   
   
10. While the vegetables are steamed in this way, cut 2 pickles into small cubes.
    
    
11. Put the cucumbers on the bottom of a deep salad bowl. To them, add 200 g of strained sauerkraut, 300 g of canned beans and pickled onions.
    
    
    
12. Time to start making the vinaigrette dressing. Drain the oily vegetable "broth" from the pan in which the vegetables were stewed. Add a teaspoon each of salt and sugar, as well as a teaspoon of French mustard, and mix everything well.
    
    
    
13. In a salad bowl, add the cooled carrots, potatoes and beets to the rest of the ingredients, pour in the dressing and mix the salad. Cover the salad bowl with cling film and refrigerate for about 2 hours.
    
    
14. The dish is ready, you can safely enjoy its unsurpassed taste!
    
    

Video cooking recipe

This original recipe deserves to be added to your culinary piggy bank. Watch this video and you will learn not only the secrets of making a delicious salad, but also how to serve it beautifully and in an original way.

https://youtu.be/4ZaOyJ8cSsI

How to decorate a vinaigrette

Vinaigrette is a universal dish that can not only brighten up a family dinner, but also become a worthy decoration of a festive table. By itself, this salad is bright, colorful, and resembles an intricate mosaic, but with a few strokes - and its presentation will turn into a real work of art.

Vinaigrette can be beautifully laid out in the form of a ring or simply in an original salad bowl, and decorated with flowers from boiled vegetables and herbs. Portion serving looks no less impressive if the salad is laid out in a neat pyramid or cylinder, and decorated with a sprig of parsley. If you have special kitchen tools, artistic talent and perseverance, you can assemble a real Rubik's cube from the ingredients of the vinaigrette - however, this activity is only for true culinary aesthetes.

cooking secrets

• All vegetables for vinaigrette are boiled in uniform. By the way, it is desirable to lower them into boiling water.
• Also, vegetables can be baked in the oven, pre-wrapped in foil.
• Before slicing, all vegetables must be cooled to room temperature.
• Never season the vinaigrette with mayonnaise: this sauce will completely destroy the entire flavor palette of the dish.

How to serve a vinaigrette

• This salad must be served chilled. Even if the family is already banging spoons at the table, take at least 10 minutes to send the dish to the refrigerator.
• The best friend of vinaigrette is, oddly enough, our favorite herring. Serve a plate of chopped herring, a bowl of chopped dill and a plate of pickled mushrooms with the salad, and your family will remember this dinner for a long time, choking with delight.
• Any fried meat, cutlets and even sausages also go well with vinaigrette.

cooking options

Along with sauerkraut and other vegetables, vinaigrette ingredients can be very diverse. No wonder experienced chefs say that vinaigrette is not a dish at all, but a whole class of dishes. So the field for experiments here, fortunately, is very, very extensive.

• The original taste is different. Admirers should especially appreciate this salad - it seems to be the same herring, the same beetroot, but the dish is completely different, independent and interesting.
• In general, salad lovers are in a better position than opponents of such dishes. Indeed, for a full-fledged dinner, they do not need to stand at the stove for hours: it is enough to crumble a few ingredients into a salad bowl, season with mayonnaise - and now the table is flaunted with sausage or its fellow, no less tasty Capital Salad with chicken. But you never know how many recipes still exist in the world! A real treat for real gourmets!
• Those who decide to join the ranks of supporters of proper nutrition also win. as breakfast, for dinner, and your figure is approaching the ideal state at the speed of light!

Look for your best salad recipe, but don't forget to try something new.. And share all your culinary experiments, gastronomic searches and delicious finds in the comments!

There are so many variations of this favorite snack that choosing the best of the best is a rather difficult task. To solve the problem, there is a classic recipe for vinaigrette, which not only reveals the culinary intricacies of creating a dish, but also immerses us in the traditions of “deep antiquity”.

The well-known way of getting a dish familiar from childhood rarely remains unchanged. Any housewife tries to bring her own element to the creation of a delicious dish. However, each craftswoman began mastering the preparation of snacks with the classic vinaigrette recipe.

Composition of ingredients:

• oil (olive or any lean);
• beets - 4 pcs.;
• potatoes - 4 pcs.;
• canned peas - a small jar;
• pickled cucumbers - 5 pcs. medium size;
• greens, bay leaf.

Whatever products make up the classic vinaigrette recipe, its main component that forms the taste of the dish is beets. We use exclusively sweet table (not fodder) root crops.

Cooking method:

1. We put potatoes and carrots in one pan, fill it with water, boil in the "uniform" until soft, which will take about 40 minutes.
2. We spread the beets in another container so that the vegetable does not stain the rest of the components of the dish. We cook for approximately 1.5 hours in a large amount of liquid, some of which will certainly boil away during the heat treatment of the product.
3. Let the cooked vegetables cool, then peel and chop. We chop the potatoes into small cubes, in the same form we arrange carrots, pickles and beets.
4. We process the last component with fragrant oil, leave it in a separate bowl. We attach parts of the vegetable to the assembled snack immediately before serving, so that the root crop does not color the entire composition of the dish, retains the bright shades of each ingredient.
5. We mix the prepared products in a spacious bowl. Add canned peas, chopped dill, bay leaf. If desired, add a little salt and pepper, pour with olive oil or fragrant sunflower fat.

The composition and quantity of products of the classic vinaigrette recipe is indicative. This appetizer is good because you can improvise with it according to personal tastes and preferences.

Cooking with sauerkraut

The ancient dish has long been prepared on the basis of pickles obtained at home. It is not surprising that cabbage vinaigrette was the pride of every housewife.

Grocery list:

• vegetable oil;
• pickled peas - ½ can;
• beets and carrots - 2 pcs.;
• potatoes - 3 pcs.;
• sauerkraut - 300 g;
• greens, onion feather.

Cooking order:

1. Rinse vegetables thoroughly, pat dry with paper towels and wrap individually in foil. We spread the blanks on a baking sheet, send for an hour to the oven, heated to t 180 ℃.
2. Products prepared in this way retain vitamins and other useful substances best of all. Not everyone knows that when eating boiled potatoes, we absorb only starch, since most of the useful components are found in the baked peel!
3. We clean the cooled vegetables, cut them into cubes, place them in a spacious bowl.
4. Squeeze juice from sauerkraut. If it was chopped too long strips, we divide them into small pieces. Otherwise, parts of your favorite pickle will not hang very attractively from the fork, which will make the process of eating a little aesthetically pleasing.
5. We add peas from a jar, finely chopped pickles, chopped greens to the collected components of the dish.

Season the dish with fragrant oil, mix everything gently, serve.

With green peas

This canned product is present in almost any vinaigrette, regardless of its composition. That is why the recipe with peas is of particular interest to us.

Required products:

• vegetable oil (sunflower or olive);
• canned peas - 200 g;
• pickled cucumbers - 5 pcs.;
• onion turnip - a small head;
• beets and carrots - 1 pc.;
• potatoes - 3 pcs.;
• greens - according to preference.

For the best vinaigrette (any salad), you should use only brain varieties of peas!

Such a product is distinguished by a soft, very delicate, slightly sweet-salty taste. Sublimated (restored) peas are categorically not suitable. It can be used for other dishes - soups, side dishes, etc.

Step by step preparation:

1. As always, we begin the action by boiling potatoes and root crops in "uniforms". Beets are prepared separately.
2. Cut food into cubes. Why do we do it this way? The answer is simple - any salad dressing penetrates vegetables chopped in this way better.
3. We mix the components, add finely chopped onions, high-quality peas, chopped greens. We season the products with fragrant oil, mayonnaise or other selected filling.

We mix the resulting composition, immediately serve to the table. Long-term storage of cooked food is undesirable. If there is a surplus, we send them to the refrigerator for a period of no more than a day.

Vinaigrette with herring seasoned with special sauce

Now let's talk about what dressing for vinaigrette will make its taste especially bright, pleasant and interesting.

Used components:

• chicken yolks (raw) - 2 pcs.;
• potatoes - 3 pcs.;
• mustard (with the inclusion of cardamom) - 3 tbsp. l.;
• table beets, carrots - 2 pcs.;
• broth (vegetable or fish) - 50 ml;
• herring (preferably slightly salted) - 250 g;
• pickled cucumbers - 3 pcs.;
• vinegar (balsamic or wine) - 27 ml;
• regular sugar - 25 g;
• salt, pepper, herbs.

According to our ancient traditions, a truly “Russian” vinaigrette, like other salads, was usually dressed with mayonnaise or fresh sunflower oil. However, such options today are somewhat "bored". For a change, let's create a special spicy sauce - lemon fresh (fresh), which means "fresh".

Cooking order:

1. We wrap raw vegetables in foil, bake for half an hour in the already known way. Cut the cooled products into small cubes, leave in a spacious bowl.
2. Add the peeled herring (select all the bones!), Divide into small pieces, attach to the vegetable mass. We also place finely chopped cucumbers (salted or pickled) here. If desired, use green peas and chopped greens.
3. We're getting ready to ship. To do this, we combine the broth, granulated sugar, yolks, mustard, selected vinegar in a saucepan. Season the mixture with pepper and salt, heat by simmering (do not boil!), Until the composition thickens.
4. Pour the mustard sauce over the ingredients of the food, mix everything gently.

Salad dressing gave the dish a unique taste, transformed the usual dish into an exquisite and very unusual dish.

Hearty snack with beans

Choosing a vinaigrette with beans for a festive feast, we not only strive to decorate the celebration with bright appetizers, but also make them the most nutritious and satisfying.

Product List:

• olive oil (you can also sunflower) - 80 ml;
• beets - 3 pcs.;
• beans (preferably red) - 350 g;
• Crimean onion - 2 pcs.;
• carrots - 2 pcs.;
• pickled cucumbers - up to 6 pcs.;
• dill, salt, pepper.

Cooking order:

1. We soak the sorted and washed beans for 5-8 hours, cook in two liters of drinking water until soft (about 2 hours).
2. Next, we cook (bake or boil) the main "trinity" of vinaigrette - potatoes, beets and sweet carrots. Cool the vegetables, cut into cubes, put in a bowl.
3. Add the cooled beans, chopped greens (onion feather, dill), season with the desired sauce, salt and pepper. Thoroughly mix the composition.

The cooked vinaigrette seems to be not much different from the usual one, but after the first portion we understand how tasty, satisfying, incomparably fragrant this dish is.

With pickles

In the presented recipe, we reveal all the secrets of the correct use of a salty product - crispy cucumbers.

Composition of components:

• beets, carrots and potato tubers - 2 each;
• pickled peas - a small jar;
• pickled cucumbers - 2 pcs.;
• onion turnip - head;
• greens - according to preference.

Step by step preparation:

1. Boil the first three components of the recipe in uniform. Beets - in a separate bowl, as its heat treatment requires more time. By the way, so that the vegetable does not stain the pan, we wrap it in a plastic bag, tie it tightly, and cook it in the usual way. Simple but effective!
2. We cut the cooled and peeled products, add chopped cucumbers to them. The main secret of this ingredient is very simple - pickles must be of high quality, and even better - homemade!
3. Add peas, chopped onion, chopped greens, mix everything well.

Dress the salad with cucumbers immediately before serving.

Product set:

• carrots and beets - 2 pcs.;
• potatoes - 3 pcs.;
• salted mushrooms (porcini, mushrooms, milk mushrooms, boletus or other types of spore organisms);
• spices, herbs.

Cooking process:

1. We wash the vegetables, boil / bake in the already known way, cool, chop into cubes, place in a convenient dish.
2. Mushrooms can also be used fresh, previously fried in oil until golden brown. We cut the salty product into small pieces or add it in a whole state, if the mushrooms are not very large.
3. We attach chopped greens to the collected salad, if desired, lay out green peas. We mix the mass.

Season the food with spices and a delicious sauce, serve to the table.

How to make vinaigrette with squid

This original recipe cannot be called traditionally Russian, but the modern version of the appetizer will pleasantly surprise even picky gourmets.

Ingredients used:

• vegetable oil - 60 ml;
• pickled cucumbers - 3 sh
• onion and beets - 1 pc.;
• potato tubers - 2 pcs.;
• squid fillet - 250 g;
• peas in a jar.

Meal preparation:

1. We wash the clam meat, dry it with paper towels. We cut the fillet into small identical pieces, fry in oil for no longer than two minutes, otherwise the soft product will turn into inedible "rubber"!
2. Then we cook in the usual way: boil raw vegetables in “uniforms”, cut them in a chilled state. We process the beets in a separate bowl, immediately pour them with fresh sunflower oil, preventing the remaining components of the salad from staining.
3. We spread the cuts in a spacious bowl, add peas without liquid, cooled pieces of squid, desired greens.

Salt and pepper the dish, season with the chosen sauce, enjoy a luxurious salad.

The vinaigrette. Vinaigrette is a Russian dish, named after the French word (from the French Vinaigre - vinegar) by a chef from France who worked at the royal court in Russia. Vinaigrette is still called "Russian salad" in Europe.

The classic Russian vinaigrette recipe includes beets, potatoes, carrots, pickles and sauerkraut.

Vinaigrette is undoubtedly a very healthy dish, because it is made from vegetables. However, storing vinaigrette for more than a day is not recommended - from a healthy meal, it can turn into a provocateur of intestinal disorders.

To prepare the vinaigrette, you will need potatoes, beets, carrots, pickles, sauerkraut, onions in equal proportions. Some advise taking onions a little more than carrots, but this is a matter of taste (not everyone has an ardent love for onions). You can also add green onions if you have them. To dress the vinaigrette, use three percent vinegar, ground black pepper, salt and vegetable oil.

Vegetables (potatoes, beets and carrots) are boiled in their skins, cooled, peeled and cut into cubes. Cucumbers and onions are also cut, cabbage is chopped. Vinegar is combined with oil, salt, pepper, pour the ingredients obtained with the dressing and mix gently. Remember that all ingredients must be at room temperature - do not mix warm and cold ingredients. This will cause the salad to spoil quickly.

The classic vinaigrette recipe can be varied by adding mushrooms (salted or pickled), boiled fish or green peas to the salad. Many people like vinaigrette with herring (in this case, cabbage is not added). Prepare vinaigrette with boiled meat. An excellent addition to vinaigrette is lingonberries, which are especially good for fish vinaigrette.

You can also add chopped boiled egg to the vinaigrette.

Instead of the classic dressing, you can use a dressing based on vinegar and mustard. To do this, salt, sugar and mustard are diluted in a small amount of water, pepper is poured in, oil is gradually poured in and three percent vinegar is added.

Vinaigrette with beans is also popular, in which the beans are mixed with potatoes, beets, pickles, lettuce, parsley, seasoned with a mixture of vegetable oil, pepper and salt.

You can find a huge number of vinaigrette recipes. Modern recipes involve adding seafood (mussels, shrimp, squid), seaweed, corn, tomatoes, apples, etc. to the vinaigrette. Vegetables are offered not to boil, but to bake, which makes their taste richer.

Vinaigrette can be served both in a classic salad bowl and spread on lettuce leaves in an elegant slide.

Vinaigrette can be safely called a folk salad. He firmly fit not only into the festive menu, but into everyday life. Therefore, each housewife strives to prepare her own original salad that can outshine analogues. Which of the proposed recipes you need to give your preference, you should decide for yourself in advance.

The success of this salad is easily explained. It is due to the fact that the vinaigrette is not burdened with additional sauces, protein products and other heavy ingredients. The vegetable content is second to none. Therefore, absolutely everyone loves such a colorful delicacy. Although many have their favorites, of which the main dish most often consists.

The secrets of the hostesses also keep a lot of interesting things. Nobody is averse to experimenting with salty and pickled ingredients. As a result, each time a new taste is obtained that can surprise and please. Still, the basic postulates of cooking should be remembered initially.

How did the vinaigrette come about?

Most Europeans believe that the vinaigrette appeared in Imperial Russia. At European courts, “Russian salad” was served, which for a long time was called just such a dish, and only in Russia it was stubbornly called vinaigrette, due to the presence of vinegar dressing. Although such a number of ingredients in one dish is by no means inherent in national dishes.

Culinary researchers believe that such a salad has nothing to do with native Russian dishes. And for Swedish and German cuisines, this option is very suitable. Therefore, even at the moment, disputes regarding the involvement of this recipe in one or another national culinary tradition do not stop.

Classic recipe for vinaigrette with peas

Each cook has his own original idea of ​​​​this salad. Therefore, new and completely unusual components in the composition are not new. As a result, the tastes of the vinaigrette are very different and memorable.

Ingredients:

• Potato - 4 tubers.
• Beetroot is a root crop.
• Pickled cucumbers - 3 pieces.
• Carrots - 3 pieces.
• Green onion.
• Spices.
• Vegetable oil.

Cooking process:

1. Boil the required vegetables until fully cooked.

2. Cool vegetables. Cut into small sticks.

3. Chop the green onions carefully. Do the same procedure with beets and pickled cucumbers.

4. Put the prepared foods in a salad bowl. Add pre-drained peas. Knead.

5. Pour in a small amount of vegetable oil.

6. Stir. Submit without further ado.

Below is a detailed video recipe:

An unusually hearty vinaigrette will be a worthy side dish for any meat or fish dish. And yes, it's perfect for any meal.

Salad with sauerkraut

In just half an hour, you can create a hearty and tasty vinaigrette for the whole week. The advantage of this recipe is that by gradually adding the main component, sauerkraut, to it, you can extend the shelf life, and, if you wish, you can adequately vary the taste of the dish. Although most people prefer to eat the proposed salad in one sitting.

Ingredients:

• Potato - 300 grams.
• Beetroot is a root crop.
• Carrots - 3 pieces.
• Canned peas - a bank.
• Sauerkraut - 200 grams.
• Green onion.
• Dill.
• Vegetable oil.
• Spices.

Cooking process:

1. Boil the required amount of vegetables until fully cooked.

2. Cut each into small equal cubes. This will give the vinaigrette more aesthetics.

3. Finely chop the sauerkraut.

4. Chop green or onion.

5. Pour into a deep bowl. Mix. Add oil, chopped herbs and spices.

Pretty quickly, you can get a very tasty vinaigrette that can become a guest on any table. It is sure to please with its unusual taste and richness.

Recipe with beans

Most housewives believe that the key to a delicious vinaigrette lies in a properly selected root crop. It is beets that play the main role in such a salad. If it comes across sweet, then you can vouch for the success of the dish. In this case, it is worth choosing the optimal root crop variety - Egyptian.

Ingredients:

• Potato - a couple of tubers.
• Beets are one root crop.
• Sauerkraut - 200 grams.
• Onion Yalta - head.
• White onion - head.
• Beans - 150 grams.
• Carrot is a root vegetable.
• Spices.
• Vegetable oil.

Cooking process:

1. Boil vegetables. Divide the beets into small cubes. Drizzle with vegetable oil to avoid discoloration.

2. Divide potato tubers into equal squares.

3. Drain excess liquid from sauerkraut.

4. Finely chop the Yalta onion. Drizzle with vegetable oil to soften.

5. Chop the carrots into cubes.

6. Cool the boiled beans.

7. Mix prepared foods in a deep bowl and season with sunflower oil. Serve with chopped greens.

Excellent vinaigrette. The classic recipe allows you to realize your ideas and cook a real masterpiece.

And what if we add some fish to traditional vegetables? It will turn out very interesting. Such a vinaigrette will resonate in the hearts of connoisseurs of more nutritious dishes. Moreover, it cooks incredibly quickly, and disperses from the table at the same speed. So this is a recipe worth picking up.

Ingredients:

• Salted herring.
• Beetroot is a root crop.
• Potato - 3 tubers.
• Carrot is a root vegetable.
• White onion - head.
• Green onion.
• Little vegetable.
• Spices.

Cooking process:

1. Prepare the required products on the cutting surface.

2. Boil vegetables until fully cooked. Divide the herring into fillets.

3. Chop carrots into equal cubes.

4. Do the same procedure with beets and potato tubers.

5. Chop the herring, and two types of onions.

6. Add spices and dressing. Let it brew for a couple of hours.

If you want to add a little more flavor, then you should pay attention to olives, pickled cucumbers and other products with pronounced notes. The result will be more than worthy.

Be sure to watch our video recipe:

Bon appetit!

Every self-respecting housewife has her own certain secrets that allow her to cook the vinaigrette exactly the way she likes it, or her relatives prefer it. Together, a whole spectacle of flavors is obtained.

In order to achieve an amazing result, it is worth listening to the experience of professionals and listening to their skills. In this case, the optimal result will be predetermined.

• Vinaigrette should not have a single color - burgundy. Beets should not prevail over other products. In this case, beetroot sticks must be watered with vegetable oil capable of "holding" beetroot juice.
• By adding more than necessary of one or another product, you can completely change the taste palette. Therefore, before serving, you should try the resulting vinaigrette, in order to ultimately achieve exactly what is preferable to all households.
• For the preparation and storage of vinaigrette, it is worth using ceramics or glass. And it is preferable to refuse iron and aluminum pots and containers. This precaution will prevent oxidation.
• The smaller the vegetables for the salad are cut, the richer and more interesting the taste will be.
• Before filling the vinaigrette, salt it. This will help to avoid oversalting characteristic after adding oil.
• It is important that all salad products have the same temperature. This precaution will not only preserve an attractive appearance, but also prevent the formation of a homogeneous "porridge".
• If the vinaigrette is seasoned, then it can stand in the refrigerator for no more than 24 hours. Therefore, it is worth adding sunflower oil, pickled cucumbers and sauerkraut as the salad is consumed. In this form, it can be stored at the optimum temperature for more than three days.

It is hard to argue with the fact that vinaigrette is the optimal winter salad. And it does not matter which products will play a major role in it. A meal is not complete without it, since such a salad can, without exaggeration, be called the main dish that can saturate everyone. Even small children will find among the products exactly what they will like, and they will enjoy a healthy vinaigrette with pleasure. And what option to cook for dinner tonight is up to you.