What goes into the vinaigrette what are the ingredients. The best seaweed vinaigrette recipe

Which we used to serve at the table. Dishes whose recipes are passed down from generation to generation. Salads familiar to us, in which we are afraid to change something, so as not to spoil the taste. Vinaigrette classic recipe is one of them.
What is the classic recipe for Vinaigrette and classic: you will learn from our today's article.

Green peas dilute the salad with their bright color. Whatever it is, canned or fresh, against the background of other products, it will always be the brightest of all. Juicy in appearance and the same taste!

Classic Vinaigrette Ingredients:

• 300 grams of beets;
• 300 grams of potatoes;
• 300 grams of carrots;
• 300 grams of pickled cucumber;
• 80 grams of onion;
• 200 grams of canned peas.

Vinaigrette classic recipe - step by step recipe with peas:

1. Boil the root vegetables until fully cooked, remove from heat, drain the water and leave to cool.
2. Cut the ends off the cucumbers and cut into small cubes.
3. Peel the onion, rinse under the tap and cut into cubes.
4. Open a jar of peas, drain excess liquid.
5. Peel cooled vegetables and chop into small cubes.
6. Combine vegetables in one bowl along with peas, onions and cucumbers.
7. Fill the salad with oil and refrigerate for a quarter of an hour.
8. After that, you can serve it to the table.

Tip: when buying canned peas, be extremely careful! Make sure that the jar is not swollen or damaged (dents and scratches). Very often, even with the slightest external damage, it turns out that the product contained inside is spoiled. To avoid this, the easiest way is to buy fresh peas and boil them a little.

How to cook a classic vinaigrette recipe

In winter, it is much easier to buy some sauerkraut than to sit and chop ordinary white cabbage. It is sold everywhere, it is prepared by many sellers in the markets, where you can taste it before buying it.

Classic Vinaigrette Ingredients:

• 1 medium beet;
• 1 small carrot;
• 1 potato tuber;
• 1 onion;
• 300 grams of canned peas;
• 200 grams of sauerkraut;
• 3 small cucumbers from a jar.

Vinaigrette recipe - classic step by step recipe:

1. Root crops must be thoroughly washed and boiled. It is better to do this in three separate stewpans so that the vegetables do not transfer their tastes / smells to each other, and the beets do not give off color.
2. You can cook in salted water, but then you do not need to add salt to the salad after cooking.
3. Boil the vegetables until soft, checking with the tip of a knife. Potatoes with carrots will be ready in 20 minutes. Beets - 30 minutes.
4. In the meantime, it is necessary to clean the onion head, rinse it, then chop it into thin half rings or a small cube.
5. Chop cabbage not short fibers and combine in a bowl with onions.
6. Cucumbers also chop into cubes and add to the cabbage.
7. Cooked vegetables must be cooled. To do this, drain the water and put the vegetables on a well-ventilated surface.
8. Peel the cooled vegetables from the skins and cut into cubes.
9. Treat each type of vegetable with sunflower oil. This is necessary so that the beets do not stain the rest of the products with their bright color.
10. Then you can add root crops to other products, mix, season with oil.
11. Open a jar of peas, drain the liquid.
12. Decorate the salad with peas on top and you can serve it to the table!

Tip: for a richer taste of the salad, you can marinate the onion in lemon juice with honey. To do this, for one onion, you need to take one teaspoon of honey, juice from a quarter of a lemon and a little salt. Combine all three components and add the chopped onion there. Marinate for half an hour.

classic vinaigrette salad recipe

The peculiarity of the salad is that the housewives usually choose sour apples for it, which give the dish a certain peculiarity. Be sure to try it and surprise your guests with it.

Vinaigrette classic composition:

• 300 grams of beets;
• 300 grams of carrots;
• 300 grams of potatoes;
• 150 grams of cucumbers;
• 2 sour apples;
• 2 green onion feathers;
• Greens to taste;
• 1 lemon.

Classic Vinaigrette Salad Recipe:

1. Rinse beets, potatoes and carrots under cool water, washing off all the dirt and sand. Collect water in a saucepan and send to the fire. Bring water to a boil and then add vegetables. Boil root vegetables under a closed lid until fully cooked. In addition to the tip of a knife, the readiness of food can also be checked with a fork. It should be easy to get in and just as easy to get out.
2. Once the vegetables are soft, drain the water and set aside. Peel cold, cooled root crops and cut into cubes.
3. Combine all three products in one bowl.
4. Wash the onion feathers, dry and chop.
5. Fresh cucumber can be peeled, or you can leave it in it. Then cut into cubes and send to all products along with onions.
6. Do not peel apples. Cut into cubes and sprinkle with a little lime (lemon) juice.
7. Add apples to salad, mix and add oil. Mix again.
8. Cool, sprinkle with herbs and serve!

Salad vinaigrette classic recipe

This one, so that it harmonizes in color with the rest of the products that will stain from beetroot juice. The dish is nutritious and prepared in a hurry, which is very important when there is little time before the arrival of guests.

Classic vinaigrette composition:

• 2 beets;
• 1 carrot;
• 3 potatoes;
• 1 small head of onion;
• 4 small pickles;
• 210 grams of sauerkraut;
• 140 grams of canned red beans;
• Vegetable oil and salt.

Vinaigrette recipe classic recipe:

1. It is necessary to wash the root crops and boil potatoes with carrots in one bowl, and beets in another until fully cooked. Then drain the water and wait until the vegetables have cooled.
2. Peel already cold root vegetables from the skin and cut into medium cubes.
3. First, in the bowl where the salad will be formed, put beetroot cubes and pour them with a small amount of vegetable oil so that they do not give up their color. Mix and salt.
4. As soon as all the beets are in oil, you can safely add potatoes and carrots.
5. Peel the onion from the husk and cut it into very thin half rings.
6. Cut off the tips of the pickled cucumbers and cut into cubes. If the skin is very hard, you can cut it off and leave only the pulp in the salad.
7. Squeeze the juice from the sauerkraut with your hands or a tablespoon. Cut it into several shorter pieces. If the size is suitable (not very long straws), you can immediately put the cabbage to the beets.
8. Open a jar of beans, pour the marinade. Put the beans in a colander and rinse under water (preferably cold or slightly warm).
9. Mix all the ingredients in a bowl with root vegetables. If necessary, salt again, pepper, add vegetable oil.
10. For the best taste and disclosure of the properties of the onion, you need to let the salad stand for an hour or two in a cool place.
11. Decorate with herbs before serving.

Vinaigrette classic recipe

A salad with an egg will always be more satisfying than without it. The components of this dish will not let you get hungry and will energize you for the whole day.

What is included:

• 100 grams of sauerkraut;
• 1 pickled cucumber;
• 1 beet;
• 60 grams of beans;
• 2 potato tubers;
• 1 chicken egg;
• 1 head of onion.

Classic vinaigrette recipe:

1. Prepare the beans for the salad ahead of time. Pour it over night with water and leave to swell.
2. Start cooking salad with beans. Drain, rinse, and place the beans in a saucepan. Pour them again with water so that the beans are covered by a few centimeters. Put on fire and cook until done.
3. Once the beans are cooked, cool them down.
4. Boil potatoes and beets until fully cooked. After the vegetables are cooked, cool them, peel and cut into cubes.
5. Boil the egg, cool and then cut into pieces.
6. Peel the onion, wash and cut into small cubes.
7. Cut off the edges of the cucumber and also chop.
8. Squeeze out excess liquid from the cabbage, cut into smaller strips if necessary.
9. Combine all products in a salad bowl, season with oil, salt and serve cooled.

Tip: so that the salad does not stain, add the beets last.

What is generally good? Namely, the fact that it can be cooked not only on cold winter evenings, but also on hot summer days. After all, the ingredients are always freely available in any supermarket and in any market. You do not need to wait for the "seasonality" of certain vegetables. Everything is at hand all year round, so laziness aside and get to work. Try new recipes and never cease to be amazed.

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”.

Classic vinaigrette recipe

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 meal. 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, beets are its main component that forms the taste of the dish. 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 are leftovers, 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.

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.

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

History of vinaigrette

Although vinaigrette is usually called “Russian salad” abroad, reliable data about its homeland has not been preserved. It appeared in Germany or Scandinavian countries.

It is known that in old English cookbooks dating from the middle of the 19th century, there was a recipe for a Swedish beetroot 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, egg white, potatoes and an apple. The role of the dressing was performed by a mixture of sour cream, vinegar, olive oil and grated yolk.

A similar salad fell in love with Russian chefs. But they couldn't resist and brought some primordially domestic "raisins" into it in the form of sauerkraut, cranberries and pickled cucumbers.

The benefits of vinaigrette

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

1. Beets are rich in minerals that help regulate metabolism and reduce body fat.
2. Potatoes are a source of vitamin-health C, which strengthens the protective functions of the body and increases immunity.
3. Carrots contain vitamins D, B, C, E, as well as many trace elements. Orange vegetable is an excellent antioxidant, helps to remove toxins and strengthen the body.
4. Pickled cucumbers improve digestion, contain a lot of fiber and iodine;
5. Sauerkraut contains a large amount of vitamin C, as well as A, B, E and K, has bactericidal and restorative properties, and normalizes metabolism.
6. Onions, in addition to a record amount of vitamins C and B, contain such useful trace elements as zinc, iodine, iron, fluorine and manganese.

Due to the low calorie content of lettuce, nutritionists recommend loving it with all your heart to those who intend to lose a few extra pounds. Dressing from vegetable oil and spices will help to establish a chair, cope with a “delicate” problem - constipation.

Calorie vinaigrette

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

100 g of vinaigrette contains only 95 kcal. That's surprisingly low, with more than a third of it coming from oil refills.

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

Classic vinaigrette - step by step recipe with photo

Learning to cook vegetable salad 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 get too spicy or, conversely, tasteless lean dish.

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

It is never forbidden to use culinary fantasy to decorate your favorite dish in the most unusual and original way!

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

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

Cooking instructions

Pea 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 perfect taste balance.

To prepare a traditional vinaigrette with green peas, you will need:

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

Cooking order:

1. Boil potatoes, carrots and beets in their uniforms in a saucepan or using a double boiler until they become soft and will not be pierced with a knife.
2. Peel the potatoes, cut into cubes with sides 1 cm * 1 cm.
3. We cut peeled carrots, beets and pickles into cubes of the same size.
4. Greens (dill, parsley) and green onion feathers are finely chopped.
5. Onion hands are peeled and finely chopped.
6. We mix all the ingredients in a container, add canned peas and salt.
7. The salad is dressed with refined sunflower oil or mayonnaise. However, the second option will come out more high-calorie.

The salad prepared according to this recipe is stored in the refrigerator for no more than two days.

How to make vinaigrette with sauerkraut?

This variation of vinaigrette is perfect as both everyday and festive dishes. Vegetables, this time, you are offered not to boil, but to bake in the oven.

To do this, carefully washed potatoes, beets and carrots must be wrapped in foil, put 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 pieces of medium size;
• half a can of canned peas;
• 150-200 g of sauerkraut;
• juice of half a lemon;
• herbs and spices to taste;
• vegetable oil.

Cooking order:

1. Peel the cooled baked vegetables, cut into cubes, put in a convenient salad bowl.
2. We get rid of sauerkraut from excess liquid, after squeezing it out with our hands, add it to other vegetables.
3. We discard the peas on a sieve, letting the excess liquid drain, pour it into the other ingredients of the vinaigrette.
4. Now we start preparing the dressing, for this, in a separate bowl, mix lemon juice, spices, herbs, green onion feathers and vegetable oil.
5. Pour dressing over vegetables and mix thoroughly.
6. Let the salad rest in the refrigerator for about half an hour.

Vinaigrette recipe with fresh cabbage

If you're wondering if you're ruining a vinaigrette by substituting fresh sauerkraut in it, our answer is no. It will still remain as tasty and healthy, especially if you cook 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.

Cooking order:

1. Boil potatoes, carrots and beets in a slow cooker on the "Warming up" mode for about 60 minutes;
2. We clean the onion, rinse under running water and finely chop;
3. We also chop white cabbage, mix with onions and knead with our hands. Until they acquire a fermented consistency;
4. We cut the peeled boiled vegetables and pickled cucumber into cubes, add them to the cabbage with onions;
5. Throw peas on a sieve to rid it of excess liquid;
6. Dress the salad with a mixture of vinegar and vegetable oil, add sugar and salt;
7. Mix thoroughly and enjoy a delicious salad.

How to make herring vinaigrette

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

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

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

Cooking order:

1. Boil potatoes, carrots and beets. If you want to protect the pan from staining, then the beets can be put in a plastic bag, tie it on top and cook right in it.
2. While the vegetables reach the required softness, we clean the herring from skin and bones, cut the fillet into small cubes. Milk and caviar can also be added to the salad, they will become its highlight.
3. Onions are peeled, washed and chopped into cubes or half rings. You can get rid of bitterness if you pour boiling water over it before putting it in a salad.
4. Add peeled and diced boiled vegetables to the beets, as well as sauerkraut.
5. Add salt, spices to the salad, mix everything thoroughly, season with vegetable or olive oil.
6. Decorate the salad with an apple slice and herbs.

Have you tried sprat vinaigrette? 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 invariable vegetable trio - potatoes, carrots and beets, you will need:

• a glass of red beans;
• 2-3 pickles;
• 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;

Cooking order:

1. Boil carrots, potatoes and beets in the chosen way, when they have completely cooled down, peel them and cut them into cubes;
2. Beans must be soaked overnight in cold water. If this condition is not met, 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.
3. We add finely chopped pickled cucumber, chopped greens, fresh, green onions to boiled vegetables and beans.
4. In an empty bowl, mix the ingredients for dressing: oil, mustard, vinegar, a little salt and pepper. Mix until smooth and pour the vegetables with the resulting dressing.
5. Let the vinaigrette rest in the refrigerator for a couple of hours.

pickled cucumber vinaigrette recipe

In addition to the pickled cucumber recipe mentioned in the title, we suggest diversifying this classic appetizer with a 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 tablespoons;
• vegetable unrefined oil - 40-50 ml.

Cooking order:

1. We boil vegetables in the way that is most convenient for you. When they have cooled, peel and cut into medium-sized cubes;
2. We boil chicken eggs, we also let them cool, peel and chop;
3. Finely chop the onion into cubes or half rings;
4. Pickled cucumbers cut into cubes;
5. Add green peas to a container with chopped vegetables, mix everything thoroughly;
6. Separately, we prepare the dressing by mixing mustard, oil, salt, spices and vinegar;
7. Add dressing to the rest of the products, mix and let it brew for about two hours.

Fresh cabbage and cucumber will help to give the vinaigrette summer juiciness and crunch, making it even more healthy and tasty. An excellent dressing for this bright variation of the usual snack is a mixture of lemon juice and vegetable oil.

As a basis, you can take any of the above recipes.

We also boil potatoes, beets and carrots, cut them into cubes. We cut fresh cucumbers in the same pieces. Shred the cabbage and knead it with your hands to make it soft.

Pour boiling water over the chopped onion so that the bitterness leaves it. We mix all the products, pour the oil-lemon dressing and let it brew a little before delighting our household with it.

Which beetroot to choose?

1. To prepare a vinaigrette, you must choose a table variety of beets with dark red or burgundy flesh.
2. The ideal shape of a vegetable, indicating the correct growth conditions, is oval-spherical.
3. Try to give preference to root crops with a smooth, not cracked skin without signs of rot and deterioration.
4. 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 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 a classic way - in a saucepan. You can bake vegetables in the oven, boil them in a steamer or in a slow cooker on the “Baking” or “Reheating” mode, pack them in cellophane and put them in the microwave. Cooking time for vegetables will not vary much whichever way you choose:

1. Potatoes are cooked for about 20 minutes.
2. Carrots - 25-30 minutes.
3. Beets - about 60 minutes.

Sauce or vinaigrette dressing?

The traditional "Russian salad" is dressed 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 varieties of mustard with cardamom, sunflower oil and wine vinegar.

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

1. If you bake vegetables for vinaigrette in the oven, they will not lose their useful properties, but will transfer them to the dish to the maximum.
2. By adding pickled cucumber to the vinaigrette, you turn the salad into a perishable dish that is undesirable to store for more than a day.
3. You can prevent other vegetables from being stained with beets if you fill it with oil separately from them.

In the middle of the last century, not a single festive feast was complete without a vinaigrette. Gradually, this salad was replaced by other exotic snacks.

But now more and more housewives are preparing it. Advantages of vinaigrette over other salads:

• Vinaigrette is a healthy snack. Even those vegetables that are used boiled, for this salad, they undergo minimal heat treatment in order to maintain their appearance.
• It can be prepared from any available vegetables. Their number is not standardized.
• You can always substitute one ingredient for another.
• Vinaigrette is seasoned with both vegetable oil and mayonnaise (sour cream).
• In addition to vegetables, meat, fish, and various seafood are put in this appetizer.

But in order for the vinaigrette to turn out really tasty and not deteriorate after a few hours, you need to know the features of processing each vegetable separately.

Subtleties of cooking

• The main place in the vinaigrette is occupied by potatoes. So that it does not fall apart in the salad, you need to choose the least starchy variety. If you got crumbly potatoes, then put more salt in the water during cooking. She won't let the potatoes boil.
• Boil potatoes for vinaigrette "in uniform". Therefore, the tubers must be whole, with no signs of spoilage. Wash them thoroughly before cooking.
• Peel potatoes only after they have cooled completely. So that the skin is removed easily, pour cold water over the tubers immediately after cooking.
• Do not keep boiled potatoes in water. This makes it watery and tasteless.
• Boil the beets for vinaigrette in their skins too. Carrots need to be peeled first. It would be useful to recall that each vegetable is cooked in a separate pan. So that they do not lose color during heat treatment, dip them in cold water immediately after cooking, and then cool in the refrigerator.
• Vegetables cut for vinaigrette should be the same shape to give the appetizer an attractive look.
• Squeeze the sauerkraut well before adding it to the vinaigrette. If it is acidic, then rinse in cold water.
• Canned beans should also be washed well before being put into a salad so that the viscous liquid in the jar does not spoil its appearance.
• Beetroot strongly stains all vegetables burgundy. Immediately after cutting, mix it in a separate bowl with vegetable oil and only then combine with the rest of the ingredients. The oily film on the beetroot slices will prevent the vegetables from all becoming the same color.
• Season the vinaigrette no earlier than half an hour before serving.

Vinaigrette with beans

Ingredients:

• potatoes - 3 pcs.;
• beans - 0.5 tbsp.;
• pickled cucumber - 1 pc.;
• beets - 1 pc.;
• sauerkraut - 0.5 tbsp.;
• onion - 1 pc.;
• garlic - 2 cloves (optional);
• greens - 1 bunch;
• unrefined sunflower oil - 3 tbsp. l.

Cooking method

• Rinse beans, soak in cold water for 10-12 hours.
• Pour in plenty of water and cook without salt for 1.5 hours. Salt for ten minutes before the end of cooking. Drain the water and put the beans in a colander. Rinse and leave to drain and cool completely.
• Boil potatoes, beets "in uniform". Cool and peel off the skin. Cut into cubes.
• Peel the carrots, wash and boil. Cool down.
• Finely chop the onion, carrot and cucumber.
• Squeeze out excess brine from sauerkraut.
• Chop garlic and herbs.
• Put the beets in a bowl, mix with oil. Add the rest of the ingredients. Mix everything.

Vinaigrette summer

Ingredients:

• potatoes - 3 pcs.;
• tomatoes - 1 pc.;
• fresh cucumber - 1 pc.;
• beets - 1 pc.;
• apples - 0.5 pcs.;
• refined sunflower oil - 50 g;
• lemon - 1/4 pc.;
• sour cream - 1 tbsp. l.;
• sugar - 5 g;
• salt - to taste.

Cooking method

• Wash the potatoes and beets and boil them “in their uniforms”. Cool and cut into thin slices.
• Peel the carrots, wash and cut into slices. Place in a small saucepan. Add one tablespoon of water and sunflower oil. Close the lid. Leave until soft. Cool down.
• Wash cucumbers, tomatoes and apples, pour over with boiling water. Cut into equal thin slices.
• Place all vegetables in a bowl.
• In a separate bowl, mix sugar, lemon juice, salt and sour cream. Pour in the vinaigrette and mix gently.

Vinaigrette with herring

Ingredients:

• potatoes - 3 pcs.;
• beets - 1 pc.;
• spicy salted or salted herring - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• pickled cucumbers - 2 pcs.;
• vinegar, black pepper and salt - to taste;
• strong tea;
• unrefined sunflower oil - 50 g.

Cooking method

• Clean the herring. Pour strong cold tea and soak for 30-60 minutes. Separate the fillet from the bones, cut into pieces.
• Boil potatoes and beets in their skins. Cool, remove the peel, cut into cubes.
• Peel the carrots, wash and boil them too. Cut like you would other vegetables.
• Finely chop cucumbers and onions.
• Place all ingredients in a bowl. Season with vegetable oil, vinegar, salt and pepper. Stir.

Vinaigrette with squid

Ingredients:

• potatoes - 3 pcs.;
• carrots - 1 pc.;
• squid - 3 carcasses;
• beets - 1 pc.;
• pickled cucumber - 1 pc.;
• onions - 2 pcs.;
• sunflower oil - 4 tbsp. l.;
• pepper and salt - to taste;
• dill greens.

Cooking method

• Boil potatoes and beets "in uniform". Peel the carrots and boil them too. Cool the vegetables, peel the beets and potatoes. Cut into cubes.
• Clean the squids from the film and entrails. Boil for 1-2 minutes. Cool down. Cut into strips across the grain.
• Finely chop the onion and cucumber.
• Place all ingredients in a bowl. Season the vinaigrette with oil, salt and pepper. Stir. Sprinkle with chopped dill.

Vinaigrette puff

Ingredients:

• beets - 1 pc.;
• carrots - 3 pcs.;
• boiled meat - 200 g;
• eggs - 4 pcs.;
• onion - 1 pc.;
• mayonnaise - 100 g;
• salt - to taste.

Cooking method

• Boil beets and carrots. Cool down. Grate on a medium grater.
• Cut boiled meat into small pieces.
• Hard boil the eggs, peel them, chop them with a fork.
• Finely chop the onion, salt it and mix.
• Take a glass salad bowl and start laying out all the ingredients one by one in it. Lubricate each layer with mayonnaise. Decorate the top of the vinaigrette with herbs.

Vinaigrette with eggs and mustard (fish)

Ingredients:

• potatoes - 5 pcs.;
• herring - 2 pcs.;
• onions - 2 pcs.;
• eggs - 2 pcs.;
• sunflower oil - 50 g;
• mustard - 2 tsp;
• capers - 1 tbsp. l.;
• salt, pepper and vinegar - to taste;
• any greenery.

Cooking method

• Cook potatoes "in uniform". Remove and clean. Cut into slices.
• Gut the herring. Separate the fillet from the bones. Cut the pulp into pieces.
• Finely chop the onion.
• Hard boil the eggs. Clear. Separate the yolks from the whites.
• Squirrels chop with a knife.
• Prepare your dressing. Put the yolks in a cup, pour in the vegetable oil and mustard. Mix everything thoroughly with a spoon. Add capers, vinegar, salt and pepper.
• Place potatoes, fish, onions and squirrels in a bowl. Pour in the dressing. Mix everything and sprinkle with herbs.

Vinaigrette with corn

Ingredients:

• potatoes - 1 pc.;
• carrots - 1 pc.;
• beets - 1 pc.;
• canned corn - 100 g;
• pickled cucumbers - 1 pc.;
• onion - 1 pc.;
• vegetable oil - 50 g;
• vinegar 3 percent - 4 tsp;
• sugar - 1 tsp;
• salt - to taste;
• chopped parsley - 1 tbsp. l.

Cooking method

• Boil potatoes, beets and carrots. Cool down. Cut into cubes.
• Chop cucumbers and onions.
• Open a can of corn. Drain the liquid.
• Place vegetables in a bowl. Add corn.
• Season with oil, vinegar, salt and pepper. Stir.
• Sprinkle with chopped herbs before serving.

Note to the owner

Vinaigrette is a tasty and healthy dish, but it quickly deteriorates, so it cannot be prepared for future use. It should be done as much as you can eat during the day. Stale vinaigrette can cause severe intestinal upset.

My grandmother also knew the secret of a real vinaigrette, and from her the recipe went to my mother, and then to me. And now you will learn how to cook a classic vinaigrette: with cabbage, with peas, with beans, with herring, with pickles, with an apple. Chips, secrets and tips for making a traditional salad, I will share.

Vinaigrette is not to be underestimated as a holiday salad. With skillful preparation of a beautiful and original serving, even such a simple salad can compete with many New Year's dishes. And in winter it becomes a storehouse of vitamins and a source of energy.

I have collected 10 vinaigrette recipes for you, starting with the classic and ending with an unusual recipe with sausage, still quite spicy “A la”. Choose any to your taste!

Vinaigrette: classic step by step recipe

It is not known for certain how many vinaigrette recipes exist in the world, but if we analyze specialized publications, then there are several hundred of these recipes.

The classic cut of vinaigrette is small cubes the size of a pea. Beets are considered the main ingredient, so you need to choose even, clean tubers and cook long enough so that they are not hard.

Ingredients:

• beets - 3 pcs.;
• pickled cucumbers - 4 things;
• medium carrots - 2 pieces or one large;
• potatoes (large) - 4 tubers;
• onion - 1-2 onions;
• vegetable oil;
• spices.

Cooking step by step:

First you need to cook in "uniforms" all the necessary vegetables. Peel and cut the vegetables into uniform medium cubes.

While the vegetables are cooking, you can have time to chop the onion finely and chop the cucumbers into cubes.

Now in a large container you need to mix all the boiled vegetables and other ingredients. Then season with any vegetable oil. It remains only to add traditional spices and mix thoroughly.

From the history of the origin of lettuce:

Once upon a time, the famous French chef Antoine Karem came into the kitchen of the Russian Tsar Alexander the First. His attention was drawn to an unknown dish of bright red color. At the same time, the palace cook was pouring diluted vinegar on the prepared dish.

In his French, Antoine pronounced "vinfigre" (Vinegra), translated as vinegar. So he wanted to ask why vinegar is added to vegetables. Our people, not understanding anything in French, thought that this was the name of the cooked meal. And so it happened, they say this salad is Vinaigrette.

Vinaigrette: classic recipe with sauerkraut

Some nationalities prepare this salad with sauerkraut. It turns out much more, and it has a spicy taste.

• pickled cucumbers (you can fresh) - 3-4 pcs.;
• large beets - 2;
• potatoes - 3-4 pieces;
• carrots - 3;
• sauerkraut - 200 g;
• blue onion - 1-2 pieces;
• salt pepper;
• sunflower oil.

Step by step preparation:

Beets, all potatoes and carrots need to be washed, boiled in "uniforms". While the vegetables are cooking, you can chop the blue onion and cucumbers into cubes.

When potatoes, beets and carrots are ready, they need to be peeled and chopped into medium cubes.

Mix all the ingredients in a large bowl, add sauerkraut, spices and season with vegetable oil. Be careful with salt, because cabbage can be quite salty.

Vinaigrette: recipe with peas

Ingredients:

• carrot - 3;
• potatoes - 4-5 medium;
• beets - 2-3 pcs.;
• canned peas - 1 can;
• bulb - 1;
• dill, parsley;
• vinegar 3% - 1 tsp;
• spices to taste;
• vegetable unrefined oil.

How to make this classic vinaigrette:

Boil potato tubers, medium beets and carrots in their skins. Cool the vegetables, peel and cut into medium cubes.

Finely chop the onion and prepared greens. Mix the products in a gastronorm container, pour in a jar of green peas without liquid, add spices, a little vinegar, season with oil and mix well.

Vinaigrette recipe with sauerkraut and beans

In order for the beans and other ingredients to be colored with beet juice, they are boiled first, cut into cubes and poured with oil - beans are immediately added to the beets.

• carrots - 3 pcs.;
• potatoes - 4-5 pcs.;
• beets - 2 pcs.;
• white beans - 200 g;
• onions - 2 pcs.;
• pickled cucumbers - 4-5 pcs.;
• sauerkraut - 150-200 g;
• spices;
• vegetable oil.

Step by step cooking recipe:

Pour beets, carrots and potatoes with cold water, boil them until cooked, peel, cut into cubes. Try not to make too large cubes.

In advance, you need to fill the beans with water, let it brew, and then cook. Now you need to put beets, potatoes, beans in a bowl and pour oil.

Now chop the pickles the size of a pea, and finely chop the onion. Combine all the ingredients from the recipe, mix well, if necessary, add dry herbs and other favorite spices.

Vinaigrette salad with herring

The salad is somewhat reminiscent of "Herring under a fur coat", but, firstly, it is dressed with oil, and, secondly, it has other additional components.

Salad Ingredients:

• beets - 2-3 pcs.;
• canned peas - 250 g;
• potatoes - 3-4 pieces;
• carrots - 2-3 things;
• onion - 2;
• salted herring fillet - 250 grams;
• pickled or pickled cucumbers - 4 pcs.;
• green onion - a bunch;
• parsley - a few branches;
• vegetable oil;
• spices.

Cooking method:

Boil standard vinaigrette vegetables in their skins, cool and cut into small cubes. Chop or finely grate the onion, green onion and parsley. In a bowl, you can already put the chopped ingredients and sprinkle a little oil.

Cut the cucumbers into medium cubes and add to the rest of the vegetables. Also finely chop the herring. Mix all the ingredients well, add a little more oil and spices.

Please note that seasoned vinaigrette with oil spoils quickly enough, even if stored in the refrigerator. Therefore, you can not fill the entire bowl at once, but add the oil individually to the plate.

Salad "Vinaigret" with sausage and pickles

Such variations are born when there is a small amount of food left in the refrigerator that combines well with each other.

Main cast:

• boiled sausage - 300 g;
• boiled beets - 3 pcs.;
• boiled carrot - 2;
• boiled potatoes - 4 pieces;
• onions - 1-2 onions;
• green onions - a few arrows;
• green peas - 150-200 gr.;
• mayonnaise or vegetable oil.

Cooking:

Vegetables and sausage should be cut into cubes, as in the Olivier salad. Finely chop two types of onion.

In a bowl, add canned green peas and all other ingredients. Season with sauce or oil, add any spices to taste and mix well. Bon appetit!

Vinaigrette with fresh cabbage

Instead of sauerkraut, fresh cabbage is often added. This option is perfect for summer. You can choose any cabbage, but white cabbage is ideal.

Products for vinaigrette:

• boiled potatoes - 4 tubers;
• boiled carrots - 2-3 medium;
• 1 large beet;
• fresh white cabbage - 200 grams;
• peas - 250 g;
• onion - 2 pcs.;
• green onion - a bunch;
• dill;
• salted or pickled cucumber - 2 things;
• pickled champignons - 150 gr.;
• vegetable oil.

Cooking:

Cut potatoes, carrots and beets into cubes of the same size. Now finely chop the onion and greens. You also need to cut the cucumber into cubes, and the mushrooms into slices.

Cabbage can be chopped into medium strips, after which you need to mix all the products, season with oil and add spices.

Vinaigrette - classic recipe with pomegranate

This recipe includes almost all the standard products for vinaigrette, only the highlight will not be raisins at all, but pomegranate seeds.

Ingredients:

• beets - 1 large;
• red beans (canned) - 200 g;
• pickled cucumber - 2 large;
• boiled carrots - 1 pc.;
• boiled potatoes - 3 pcs.;
• pomegranate;
• olive oil;
• spices.

Recipe:

We cut carrots, beets, potatoes and pickles into identical cubes.

We take red beans from the jar. We disassemble the pomegranate into grains.

Mix all the ingredients in a large bowl, add the oil and you can drip a little lemon juice. We add standard spices, now it's time to treat guests and households!

Vinaigrette with apple and parsnips

An original recipe, not everyone likes parsnips, but when combined with fresh crispy apples and walnuts, it turns out just amazing.

Ingredients:

• apples - 2 pcs.;
• parsnip - 1-2;
• boiled beets - 2 small;
• boiled potatoes - 3;
• boiled carrots;
• peas - 250 g;
• nuts - 120 grams;
• mustard peas;
• yogurt;
• vegetable oil;
• spices.

Recipe:

Cut the prepared vegetables into standard cubes, do the same with parsnips. Finely chop the peeled apples. Chop some nuts. But don't make them too small.

Now mix a lot of oils, spices, mustard and yogurt. Combine all ingredients and dress salad with dressing. Bon appetit!

Vinaigrette classic "A la Kutuzov" (La Coutouzov)

And now let's “mix” herring, boiled beef, green apple, red caviar, boiled eggs and salted mushrooms into the classic recipe. Already savory and savory. And how delicious, you will lick your fingers.

Of course, much more products are required - a salad from a cheap and simple one turns into a premium one. For the New Year, it will fit neatly among other New Year's salads on the festive table.

That's not all. Let's make a vinaigrette sauce: season and mix mustard, olive oil, table horseradish, lemon juice, salt and pepper to taste.

And most importantly: we will lay our culinary creation in layers with a serving ring. First we put the beetroot on the bottom of the plate, then the chopped herring, the third layer - the apple and celery, then the meat, the sixth layer - mushrooms, after - carrots and cucumbers.

Top with a circle of boiled eggs and some red caviar. Isn't it a beautiful, bright salad for the New Year? Forward to the festive table and for well-deserved words of gratitude!

Watch the video on how to prepare premium vinaigrette salad "La Coutouzov":

Such a crazy dish like vinaigrette is not only vegetables, it is your imagination and ingenuity. Come up with something original and maybe soon another culinary masterpiece will appear - like the one that has already been created.

1. It is better to choose potatoes that are loose rather than smooth - this way the salad will turn out “lush and shaggy”.
2. It is better to use pickled cucumbers - they will add a sour-salty flavor to the dish.
3. And always fresh sunflower real unrefined oil.
4. Do not overdo it with vinegar, but it is better to abandon it altogether. It will kill all the mysterious aroma from childhood!
5. Most of all, onion batun is suitable for our dish.
6. Vinaigrette can be laid not only in a voluminous glass bowl, but also beautifully portioned using a salad ring. No wonder it contains bright multi-colored products in order to show the flavor of the dish in all its glory.
7. It can be served warm, with the addition of meat or seafood.
8. It can be laid out on rye bread, decorated with green onion arrows or dill.
9. Suitable for weight loss and allowed for nursing mothers.
10. Shelf life is not more than a day.

How to decorate and serve a beautiful vinaigrette salad?

How to beautifully decorate and arrange a classic Vinaigrette (roses from vegetables to the place)

As indicated above in the tips - we will use a salad ring and improvise with vegetables.

To do this, cut the beets and carrots into thin circles and lay them in a row with an overlap of 4-5 circles.

Then we roll it up with a tube, it turns out something similar to a rose. Where vegetables play the role of petals.

Place a ring in the middle of the salad bowl. We spread the vinaigrette around it. Now we carefully add “decorative roses” to our salad. We remove the ring. Everything is beautiful and delicious!

And also many housewives arrange the layout of the vinaigrette in the form of a “fish”.

Move away from old habits, show imagination, come up with a new pitch! Now you can safely add this salad to the list of the New Year's menu, for any other holiday or birthday! Bon appetit!