What goes into the vinaigrette what are the ingredients. Vinaigrette with herring

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

You will need:

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

Dressing for vinaigrette:

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

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

From this amount of vegetables, a salad with a volume of 2.5 liters is obtained.

Step-by-step photo recipe for making vinaigrette:

Fine wash vegetables; beets, carrots and potatoes. Better with a brush to wash off the dirt well. No need to clean. Cover with cold water, bring to a boil and boil carrots together with potatoes for 30 minutes, beets in a separate pan - 2 hours. Drain the water and be sure to refrigerate. It is good if the boiled vegetables lie in the refrigerator overnight.

Clear peeled vegetables.

cut into vegetables the same cubes.

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

Add finely chopped.

pickled cucumbers, which can be completely replaced with pickled ones.

Add canned (drain liquid).

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

Completes the vegetable bouquet sauerkraut, which is easily possible.

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

Mix well. Vinaigrette is ready. Before serving need it cool down.

Bon appetit!

The vinaigrette.

Today, vinaigrette is considered the most traditional salad in Russia and not only. But most importantly, this delicious winter dish is becoming even more popular every year.
It is mainly prepared for any festive feast, such as New Year, birthdays and other celebrations. But there are also vinaigrette lovers who cook it on ordinary days.

History of vinaigrette

Abroad, they believe that the vinaigrette is of Russian origin, although no one can specifically confirm this. If you believe the historical books of England, (approximately the 19th century), at that time there was a certain Swedish salad with beets and herring, which looked like a vinaigrette of our time, or rather "".
In addition to the two most important components, there are also ingredients from vegetables, potatoes, apples, boiled chicken eggs (protein). Sour cream, vinegar, olive oil, yolk rubbed through a grater are used as dressings. This salad was liked by Russian culinary specialists. Since then, some changes and additions have begun to be made to the vinaigrette. Accordingly, the vinaigrette has acquired a wider name, it is made with sauerkraut, cranberries and pickled cucumbers are added.

The benefits of vinaigrette

The secrets and beneficial properties of the salad are hidden in its rich vegetable composition:
Beetroot contains minerals that help regulate metabolism and reduce body fat. Potatoes are a source of vitamin C, which strengthens the body's defenses and improves immunity. Carrots contain vitamins of category D, B, C, E, and there are also a lot of microelements. Orange vegetables are considered an excellent antioxidant, help to remove toxins and strengthen the body. Pickled cucumbers help improve digestion, contain a lot of fiber and iodine; In sauerkraut there is a huge amount of vitamin C, as well as A, B, E and K, it has antibacterial and restorative properties, restores metabolism. Onion, in addition to the record number of vitamins C and B, contains the necessary trace elements such as zinc, iodine, iron, fluorine and manganese. Due to the low nutritional value of lettuce, nutritionists advise those who want to lose some extra pounds to fall in love with it with all their hearts. Filling with vegetable oil and spices will undoubtedly help to make a chair, cope with the "piquant" problem - constipation.

Calorie vinaigrette

There are a lot of options for the Vinaigrette salad, which is why, undoubtedly, it is quite difficult to calculate its value in calories. In the traditional own vegetable variation, the appetizer contains chopped beets, potatoes, carrots, pickles, sauerkraut and canned green peas, we take sunflower oil as a dressing. In 100 grams of vinaigrette there are only 95 kilocalories. This is perhaps surprisingly not much, with more than a third of which being oil filling. When modifying a traditional recipe, consider the value of the ingredients you will be using.

The vinaigrette

A popular and well-known vinaigrette recipe. The salad contains potatoes, beets, onions, cucumbers, sauerkraut. The preparation of vinaigrette is quite fast if you prepare all the components in advance.

Required products:

• Beets - 150 gr.
• Potato - 320 gr.
• Pickled cucumbers - 300 gr.
• Sauerkraut - 300 gr.
• Bulb 140 - 150 gr.
• Sunflower oil - as a dressing.

How to make a vinaigrette

We thoroughly wash the potatoes with beets, start cooking. Once everything is cooked to readiness, remove the pan from the stove (we cook the vegetables separately) and leave to cool. We clean the chilled potatoes with beets, cut into small cubes (or into thin, medium-sized slices). We cut the pickles into small cubes, then squeeze them a little. Cut the onion into small cubes too. When the cucumbers are large enough, you can peel the skin, remove the seeds. Cut large pieces of sauerkraut into small pieces. Rinse very sour cabbage with cold water and squeeze. We mix all the components in a small bowl, add a little salt, season with vegetable oil. Vinaigrette is served garnished with herbs.

Vinaigrette classic - step by step recipe with photo

In order to prepare a vegetable vinaigrette salad, there are no particular difficulties. Most importantly, it is necessary to adhere to certain ratios of the ingredients that you use.

Ingredients:

• sauerkraut - 0.5 kg;
• beets - 3 pcs.;
• potatoes - 5 pcs.;
• bulb - 1 pc.;
• sunflower oil - 6 tbsp;
• half a can of canned peas;
• 3 cucumbers (pickled or salted);
• a teaspoon of table (3%) vinegar;
• salt and pepper according to taste.

How to make classic vinaigrette

Rinse the potatoes and beets, boil the whole in a separate bowl, cool, peel, cut into small cubes.

Peel the onion, chop into small pieces, cut the cucumbers into strips. Put together all the cooked ingredients and sauerkraut in one dish.

For dressing, mix vinegar and oil in a bowl, salt and pepper to taste.

Add canned peas to our vegetables, stir everything carefully, pour over with a fragrant vinegar composition. To decorate the vinaigrette, it is allowed to use greens cut into small pieces.

It is not recommended to cook a lot of vinaigrette, since the products included in its composition very soon lose their own taste and nutritional properties. If you want the vinaigrette recipe to acquire a unique image, then we take a glass, put it in the center of the dishes prepared for these purposes. Spread the ingredients around a glass vessel, then carefully remove it from the resulting vegetable wreath. We decorate the appetizer with greens, sprigs of dill or parsley, and also figures cut from carrots, beets or boiled eggs. Applying culinary fiction to decorate your favorite dish in the most unusual and unique way is only welcome!

Vinaigrette with fish

Quite unusual, and at the same time indescribably appetizing vinaigrette recipe. As part of the recipe, in addition to vegetables, there are mushrooms with fish. A similar salad is dressed with 2 different sauces; you can see the methods for making sauces in the recipe itself.

Required products:

For the vinaigrette:

• Fish - one kg.
• Beets - four medium-sized pieces.
• Potatoes - four pieces.
• Pickled cucumbers - three pieces.
• Fresh cucumbers - three pieces.
• Pickled mushrooms - one hundred grams (you can mushrooms or champignons);
• Maslinov - one hundred grams;
• White wine drink.

For sauce #1 (hot sauce recipe):

• Mustard - two teaspoons .;
• Sugar - two teaspoons.;
• Salt - to taste;
• Olive oil (allowed to change to corn) - 150 grams;
• Acetic acid to taste.

For sauce No 2 ("Provencal"):

• Olive (corn) oil - four hundred grams;
• Yolks - two pieces;
• Sugar one tbsp. l.;
• Mustard - taste;
• Acetic acid - to taste;
• Lemon juice - to taste;
• Salt - to taste;
• Pepper - to taste;
• Chopped green parsley - one tsp

How to make fish vinaigrette

We remove the skin from the fillet part of the fish and select the bones, cut the fillet into thin, only wide pieces (the knife must be held in an inclined state). The loin is cut, always from the head. We take a prepared baking dish, grease it in oil, put pieces of fish in it. Roll all the pieces a little in salt and pepper, sprinkle with lemon juice and white wine. Set the fish to bake in the oven at low flame until cooked through. Cool the finished fish. Next, boil the potatoes with beets, cool, peel, cut into circles of the same size, and then cut each circle into longish strips. Cut fresh with pickled cucumbers literally in the same way, having previously cleaned the skin from them. We spread these components in a dish, season with spicy sauce No 1.

Sauce No 1: We grind the ingredients from mustard, salt, sugar into a homogeneous mass, evenly pouring in the oil, continuing to mix. Add a little vinegar to taste.

Sauce No 2: We grind the ingredients from the yolks, granulated sugar, salt, mustard, pepper. Evenly pour in vegetable oil, then add lemon juice with acetic acid according to your taste. Add greens, stir well.

Place the ingredients mixed with the spicy sauce on a plate, anoint them with a fat layer of sauce No 2 (“Provencal”), lay the baked fish, mushrooms with olives on top, anoint them again with “Provencal” so that the components are not visible in any way. Sprinkle the dish with finely chopped herbs, and determine the vinaigrette in a cold place to infuse.

Vinaigrette with seaweed

An insanely nutritious and appetizing vinaigrette recipe, due to the fact that seaweed is present in the salad, it is also considered useful. This salad recipe is best for lunch or dinner.

Required products:

• Pickled seaweed - 150 g;
• 3 carrots;
• 3 beets;
• 3 potatoes;
• 2 cucumbers;
• Green onion, as well as an ordinary onion - 100 g;
• Vinegar - 2 tbsp. l.;
• Vegetable oil - 2 tbsp. l.;
• Salt - to taste;
• Sugar - to taste;
• Pepper - to taste.

How to make seaweed vinaigrette

My potatoes, beets and carrots are well washed, boiled so that everything is ready, let the vegetables cool, peel, cut into thin slices. My cucumbers and cut in the same way. Peel the onion, cut into small pieces. Put boiled ingredients, onion and seaweed in a salad bowl. We fill the salad with vegetable oil, add sugar, salt and pepper, mix everything as it should. Sprinkle the finished dish with rings of onion greens.

Vinaigrette from squid

This vinaigrette recipe is definitely suitable for a festive table. In addition to vegetables, squids are added to the salad. Because of this, the taste of vinaigrette is nutritious, satisfying and tasty.

Required products:

• Squids - 3 carcasses;
• 4 potatoes;
• 2 carrots;
• 2 beets;
• Pickled cucumbers - 1 pc.;
• Bulb - 2 pieces;
• Vegetable oil - 4 tbsp. l.;
• A little black ground pepper;
• Dill greens.

How to make squid vinaigrette

Peel off the film from the squid, put it in boiling water, add salt, boil for 3 minutes. Cool the seafood, cut into thin strips across the fibers. Boil potatoes, beets with carrots, cool, peel, cut into small pieces. My cucumber cut into small pieces. We cut the onion into small pieces. We put all the ingredients in a large bowl, add salt, pepper and season with vegetable oil. Mix all the products well, decorate the prepared salad with dill.

Vinaigrette with beans

The beans that are part of this vinaigrette contribute to the palatability, making it nutritious and delicious in its own way. Vegetarians will especially like the recipe, for them beans are an excellent source of protein.

Required products:

• One small beet;
• two potatoes;
• Pickled cucumbers - two pieces;
• Eighty grams of pickled mushrooms (champignons are suitable) - 80 g;
• One hundred grams of beans;
• One bulb;
• Salt and black pepper - to your taste;
• Table vinegar (3%);
• vegetable oil.

How to make bean vinaigrette

We wash the potatoes with beets well, boil them until they are completely cooked. Then - cool, peel, cut into small cubes. Boil the ingredients separately. If necessary, they can be baked in the oven. We soak the beans in advance in the evening before making the vinaigrette (it is important that the beans are soaked all night). Then - boil the beans to be ready. Peel the skin from large cucumbers, cut into small cubes. Chop onion into small pieces. We put all the components in a salad bowl, beans with champignons, add salt and pepper. We make the dressing: shake the oil and acetic acid in a covered bowl and season the salad with the mixture. Vinaigrette should not be sour. It is permissible to combine different ratios of oil and vinegar: when you want the most mild flavor, you should add more oil, the largest addition of vinegar makes the vinaigrette the most sour.

Vinaigrette with herring

Some people call this vinaigrette recipe " German". This salad recipe has good reviews among many housewives who, with great desire, make vinaigrette with herring on holidays and beyond.

Required products:

• Two hundred grams of salted herring (loin)
• Two potatoes.
• Medium-sized beets - two pieces.
• Carrots - two pieces.
• The bulb is one piece.
• Pickled cucumbers - two pieces.
• One jar of green peas.
• Vinegar 3% - two tablespoons.
• Vegetable oil - two tablespoons.

How to make herring vinaigrette

Potatoes, beets, carrots are washed under cold water, boiled, cooled, peeled, cut into medium-sized cubes. Cucumbers are also cut into cubes. We chop the onion into small pieces. Cut the fillet part of the herring into small pieces. Drain excess liquid from the can of peas. In a separate dish, prepare the dressing: mix vinegar and oil, salt, pepper, add sugar and stir properly. We spread potatoes, carrots, beets, peas, onions, fish and cucumbers in a salad bowl. Dress the salad with the prepared mixture of oil and vinegar and stir well all the ingredients. Salad can be decorated with thin onion rings.

Vinaigrette with meat and egg

The difference between such a vinaigrette and the traditional version is the presence of meat and eggs in the salad. But still, these 2 components replace the taste of salad, you don’t even recognize it right away. The resulting salad is considered insanely nutritious, appetizing and high-calorie.

Required products:

• Three hundred and fifty gr / stew.
• Six pcs/potatoes.
• Three pieces/salted cucumbers.
• One piece / beet.
• Two pcs/chicken eggs.
• One bunch / green onion.
• One tsp / mustard.
• Salt and pepper to your taste.
• Half a glass of mayonnaise.
• One tbsp table vinegar.
• Dill greens.

How to make a vinaigrette with meat and eggs

Boil potatoes with beets, cool, peel. Cut potatoes into thin slices. Peel cucumbers, cut into thin slices. Boil the egg to make it cool, cool in cold water. Cut the meat into small pieces. We put the meat, potatoes, cucumbers in a dish, add mayonnaise for dressing, add pepper, salt, mustard with vinegar, mix thoroughly. We spread the salad with a slide in a salad bowl, decorate the top of the salad with slices of eggs and boiled beets, sprinkle with small rings of onion greens.

— for a traditional vinaigrette recipe, you need to use onions, and a little more than the rest of the ingredients, and smaller carrots. If you don’t want the onion to feel stronger in the dish, but not to give off bitterness, you need to chop the onion, then pour boiling water (this way the excessive bitter taste will come off, and the salad will be the softest);

— so that the beetroot juice does not color the rest of the components, it must be boiled in a separate bowl. Carrots and potatoes are allowed to boil together;

— so that the beets do not color the ingredients in the salad bowl, they are cut first of all, mixed with vegetable oil;

— salad, which contains pickles, long-term storage is not recommended because it will be perishable (such a salad should be eaten almost a day in advance, further storage of the salad is considered unsafe)

— it is recommended not to use fodder beets for the manufacture of vinaigrette. Vegetables must be sweet, clear reddish in color. When the beets come across a little sweet, granulated sugar undoubtedly helps to relieve the situation in this case.

— When boiled ingredients are cooled under cold water, they will be very easy to peel. It is imperative to know that all products are not boiled, peeled, they retain all the useful qualities and taste.

— The taste of a salad largely depends not only on the properties of the ingredients, but also on the method of how to cut it. It is said that the salad comes out more appetizing when the vegetables are cut into small pieces. The most important thing is not to overdo it, otherwise the salad will be similar to vegetable gruel;

— If you want the salad to become even more appetizing, we recommend that you infuse the salad for a couple of hours in a cold place. The ingredients will be saturated with dressing and juice, respectively, the vinaigrette will be juicier and tastier;

— In order to avoid quick spoilage of the dish, it is necessary to cut only cooled, chilled foods, souring occurs from warm ones!

— the salad will not be very “wet” if the sauerkraut and chopped cucumbers are squeezed out a little, after which you can add to the remaining ingredients;

— Preparing ingredients in a double boiler will undoubtedly help to preserve the desired characteristics of vegetables and vitamins. The taste of the salad in this case will change significantly - it becomes the most elegant, fresh and appetizing.

Vinaigrette - is considered the most popular in all of Russia. After all, it is the easiest product to use. Yes, and these products are in every home. The history of its appearance is quite well-known, but, however, not confirmed by historians.

This dish was invented back in Russia. At that time, all vegetables were usually served at the table separately, on different plates. One of the cooks experimented, cut them into small pieces and mixed them in one dish. The king appreciated the idea, after which the dish began to appear frequently on his table, and then it was only a matter of time.

Classic bean vinaigrette recipe

Do you like vinaigrette? It's so tasty and healthy! We usually start cooking this salad in the winter. Cooking it varied amount. I suggest making a vinaigrette with beans. Hope you don't regret it.

Ingredients:

• Potatoes - 7 pieces
• Carrots - 2 pieces
• Beets - 2 pieces
• White beans - 1 can (350 gr.)
• Pickled cucumbers - 5 pieces
• Sauerkraut - 300 gr.
• Salt - to taste
• Vegetable oil - to taste

Cooking:

1. Put well-washed beets, potatoes, carrots into a saucepan, pour water into it and cook until tender. For potatoes and carrots 25 minutes. For beets, about 4 hours. Transfer the potatoes, carrots to a cup, and cook the beets further.

2. how to cool the boiled vegetables, peel them.

3. If the beets pierce well with a knife, then it is cooked. And you can get it out of the saucepan into a cup so that it cools down.

4. after that, open a can of beans, pour out the water. Put in a separate saucer.

5. Chop potatoes with carrots.

6. Peel the beets, and chop together with cucumbers into small cubes.

7. Mix all the vegetables, add cabbage, salt and dress the salad with oil.

Serve immediately after preparation.

Bon appetit!

Original vinaigrette with pomegranate

If you want a different taste of vinaigrette, you can add pomegranate there.

Ingredients:

• Cabbage - 200 gr.
• Beets (boiled) - 1 piece
• Pickled cucumber - 2 pieces
• Beans - 1 can (250 gr.)
• Bulb - 2 pieces
• Pomegranate (grains) - 150 gr.
• Salt - to taste
• Sunflower oil - 90 ml.

Cooking:

1. Rinse well salted cabbage.

2. Cut the beets as shown in the picture.

3. Chop the onion into cubes.

4. Grind cucumbers.

5. Transfer the beans to a plate.

6. Pour all prepared vegetables into one salad bowl. Salt, pour in a little oil. Sprinkle pomegranate seeds on top.

Enjoy your meal!

The easiest salad option without potatoes

You can make vinaigrette without potatoes. It will also be delicious and very juicy.

Ingredients:

• Beets - 350 gr.
• Carrot - 170 gr.
• Beans (dried) - 100 gr.
• Fresh cucumber - 100 gr.
• Salted cabbage - 120 gr.
• Lemon juice - 1 tbsp. spoon
• Green onion - 70 gr.
• Sunflower oil - 3 tbsp. spoons (or according to your taste)

Cooking:

1. The first thing you need to do is beans. Pour it with cold water, leave to swell overnight.

2. As the beans swell, pour into a small saucepan and put to boil on the stove. Cook for 25 minutes.

3. While the beans are cooking. Rinse beets with carrots well in water. Wrap each vegetable in foil and transfer to a baking sheet. Transfer the baking sheet to the preheated oven and bake for about 60 minutes.

4. Chop green onions.

5. Pour onion into a deep saucer, squeeze lemon juice to it. Slightly crush them together, leave to marinate.

6. When the beans are cooked, the vegetables are baked, take them out, let them cool slightly. Cucumbers cut into cubes.

7. Cut carrots as shown in the picture.

8. We cut the beets in the same way as vegetables.

9. In a salad bowl where pickled onions with lemon juice, put all the vegetables, salted cabbage.

10. Mix thoroughly, season with sunflower oil.

To make the beet less stain the rest of the ingredients, it must be cut and seasoned with vegetable oil. Only then add to the rest of the ingredients.

Put the finished vinaigrette without potatoes on plates. Serve salad with fresh herbs and a lemon wedge.

Bon appetit everyone!

Recipe for a classic vinaigrette with peas and herring

Vinaigrette is one of the most famous beetroot dishes. If you want to surprise your friends with a classic vinaigrette, then you can add salted herring here.

Ingredients:

• Boiled beets - 2 pcs.
• Boiled carrots - 2 pcs.
• Boiled potatoes - 5 pcs.
• Onion - 2 pcs.
• Canned peas - 100 gr.
• salted herring fillet - 200 gr.
• Salt, vegetable oil - for dressing, to taste

Cooking:

1. First of all, cook the beets. Peel off the skin, cut into small cubes.

2. Carrots, cut into cubes

3. Chop the potatoes with a knife into large layers.

In order for the potatoes to be cut well, they must be boiled in salted water, and immediately after cooking, rinse quickly in cold water.

4. Chop the onion as in the picture, the smaller the better.

5. Cut the herring into cubes, add to the vegetables.

It is best to use medium-salted herring fillet. Otherwise, its taste in the salad will not be felt.

6. Mix everything well, refrigerate for 5-10 minutes so that the salad is soaked and acquires a beautiful color. Just before serving, add peas to the vinaigrette with herring. Mix everything again, season with sunflower oil.

Check for taste. Salt and pepper if necessary.

7. Decorate the salad with fresh herbs. Can be served at the table.

Bon appetit!

Vinaigrette recipe with corn

Delicious and very juicy vegetable salad with corn. Vinaigrette can be used in fasting, as well as for those who protect their figure.

Ingredients:

• Carrot - 3 pcs.
• Potato - 3 pcs.
• Beets - 1-2 pcs.
• Canned corn - 0.5 cans (200 gr.)
• Canned peas - 0.5 cans (200 gr.)
• Onion - 1 pc.
• Vegetable oil - 5 tbsp. spoons
• Vinegar 9% - 0.5 - 1 teaspoon
• Pickled cucumbers - 2 pcs.
• Salt - to taste
• Sugar - 0.5 tsp

Cooking:

1. Take all the vegetables that are on the list. rinse with cold water, pour water into the pan and transfer all the vegetables there. Put on the stove to cook until done. (carrots, potatoes -30 minutes, beets - 4 hours)

2. Chop cucumbers into cubes.

3. Chop the potatoes yourself arbitrarily.

4. Chop carrots into small cubes.

5. Cut the beets into cubes.

6. Drain water from open canned peas.

7. Drain water from an open can of corn.

8. Wash the onion, peel, chop.

9. Combine all ready-made products in one salad bowl.

10. Salt, add sugar, sprinkle with vinegar. Season the vinaigrette with corn sunflower oil, mix thoroughly.

Well, the vinaigrette is ready. Call your friends to the table, close to try such a wonderful and most importantly delicious salad.

Bon appetit!

Video - lean vinaigrette recipe

A favorite dish that accompanies not only the holidays, but also in the simple days of a Russian person, was vinaigrette salad, the classic recipe of which won the hearts of people with its brightness and varied taste.

Just do not be mistaken that vinaigrette is a national Russian dish. In fact, no one knows the exact time and country of origin, and of course the author of the recipe is not known. The word vinaigrette (vinegar), French, which Russian chefs voiced in their own way, and this contributed to the further naming of the salad. As a cold appetizer, the salad recipe in different interpretations was found in the northern countries - Scandinavia, Norway and Sweden.

And as proof of its northern origin, the recipe for vinaigrette is found in an English cookbook dating back to the 40s. 19th century, which includes ingredients - potatoes, grated apple, Norwegian fish (herring), egg white, chopped, grated egg yolk, pickles, beets, and as a dressing - sour cream, oil or vinegar.

Vinaigrette was brought to Russia at the end of the 19th century by merchants and diplomats from Germany, but at that time it did not immediately gain a certain popularity. In compliance with the same proportions, it included: potatoes, beets, a bunch of green onions, white onions, carrots, sauerkraut, lightly salted herring, pickled cucumbers, boiled eggs.

And for dressing: black pepper powder, table salt, vinegar solution and oil. But in modern days, vinaigrette has become not only famous and revered, but also received a certain status - "Classic" vinaigrette. Making a salad has its own specific actions that should be taken into account and observed.

Classic Vinaigrette: recipe with green peas

What is the secret of the excellent taste of the classic vinaigrette? Experienced chefs are sure that in order to prepare a real cold appetizer, it is necessary, first of all, to observe the proportions of the products placed in an old dish.

Only under this condition can the nutritional properties of each component of Vinaigrette salad be preserved. This is the case when it is desirable to apply the rule of the so-called golden mean, that is, to exclude the presence of a too pronounced salty, spicy or tart shade in the food. By following the suggested tips and recommendations, it is not very difficult to solve the problem.

Ingredients:

• 0.5 kg of homemade salted cabbage;
• five potato tubers;
• three sugar beets;
• a jar of green peas (you can buy a combined version with the presence of carrots);
• head of onion (preferably red);
• three pickled cucumbers;
• for dressing, combine the ratio and amount of salt, vinegar (3%), sunflower oil, pepper (ground black) selected to taste:
• a bunch of dill sprigs.

How to cook a classic vinaigrette with green peas - a step by step recipe with a photo:

Put potatoes and beets in different dishes, boil in their skins or send them to the oven for baking.

It must be remembered that the tubers should not look like mashed potatoes in a salad, so it is advisable to cook them a little raw. Pay special attention to the quality of beets, choosing by all means a sweet (sugar) product, otherwise you won’t get a delicious salad!

Peel vegetables, chop into small cubes. To preserve the bright color of the beets, put the sliced ​​​​pieces in a separate bowl, pour over with oil, leave in this state for a quarter of an hour, add to the food at the last stage of assembling all the components.

Remove excess juice from cabbage.

If, during salting, the vegetable was chopped into too long strips, it is advisable to shorten them to ensure a convenient and aesthetic meal. It’s not too pleasant to “catch” products hanging from the lips!

Put the prepared ingredients in a porcelain or enamel basin (not in a metal one).

Add canned peas, chopped dill.

To prepare the sauce, you need to combine vegetable oil, vinegar, pepper and salt in a bowl. You can add a spoonful of fresh mustard.

The quantity and ratio of components to determine the taste. Make salad dressing immediately before use.

The presented vinaigrette recipe cannot be approached from the position of some kind of frozen dogma. Each master is able to show maximum personal imagination in order to present the dish in the most favorable and original light.

Based on the classic vinaigrette salad recipe, many additional, varied options with different ingredients have appeared that make the dish an unforgettable and frequent guest on any holiday table.

Vinaigrette: classic recipe with sauerkraut and beans

For the "Classic" vinaigrette with beans, we prepare the products:

• five tubers of a medium-sized potato;
• two carrots;
• two boiled eggs;
• one medium onion;
• three pickled cucumbers;
• 80 g sauerkraut;
• a couple of bunches of green onions;
• greens (basil, parsley or dill) optional;
• beets (1 piece);
• 80 g of dry red beans or 1 can of canned;
• black pepper powder with salt, added to taste;
• five tablespoons of sunflower oil;
• four tablespoons of 3% vinegar.

How to cook salad vinaigrette with beans and sauerkraut:

1. Some ingredients should be completely boiled:
2. Potato tubers and carrots, which have the same cooking time, can be run in one container.
3. Beetroot is cooked up to 45 minutes separately.
4. Dry red beans are pre-soaked for 6-8 hours in water at room temperature, then boiled for 50 minutes - 1 hour.
5. Boil eggs.

With the end of cooking, it is worth waiting for cooling. Products must be cut, if possible, I keep a square configuration. So the dish will look like a kaleidoscope beautiful and bright.

Vinaigrette with herring: the most delicious recipe

Since the "Classic" vinaigrette is a dietary dish, but sometimes you want, especially in the winter, to taste more high-calorie food, then salted herring is added for this.

Required products:

• two boiled carrots;
• 5 boiled potato tubers;
• beet;
• white onion;
• a bunch of green onions;
• a spoonful of table salt;
• refined oil, odorless;
• sauerkraut;
• medium salted herring.

Cooking method:

Separately boil vegetables from each other - potatoes, beets and carrots.

While the vegetables are cooling, you should disassemble the herring, rid it of all bones. The fish fillet must be cut into small pieces. If milk or caviar is found in the fish, then it can also be cut and added to the salad.

The onion is peeled and cut as desired: thin half rings, squares. If the onion is “evil”, then it can be kept in water for a couple of hours before cutting.

After the vegetables have cooled, they must be cut into small cubes and finely chopped cabbage should be attached to them.

Before mixing, combine the products, sprinkle with spices and pour in sunflower oil.

By the way, the herring in the classic salad can be replaced with shrimp. Such an unusual vinaigrette will decorate any holiday: New Year or Birthday.

See also the video - a recipe for making a classic vinaigrette with herring, but without sauerkraut

Classic mushroom vinaigrette without cabbage

Common ingredients used for this salad are:

• boiled potato tubers, beets and two carrots;
• onion and green onion (bunch);
• salted cucumbers;
• sunflower, unflavoured oil;
• a can of pickled beans;
• marinated mushrooms.

How to cook a classic vinaigrette with mushrooms and beans - a step by step recipe:

The difference is the mushrooms and beans in the marinade added to the dish.

You can use any mushrooms, but mushrooms and chanterelles are best suited, they are dense and do not disperse. The marinade should be poured out beforehand. Salt can be omitted, since pickled beans and mushrooms already have sufficient salinity.

Cut all products, including mushrooms, if they are large, add beans and pour over with oil. A hearty and delicious Vinaigrette salad is ready, you can invite guests for dinner.

Vinaigrette without pickles with cabbage and peas

For the salad you will need:

• boiled carrots and potatoes;
• baked beets;
• cabbage (sauerkraut) about 250 g;
• onion head;
• canned peas;
• refined oil 60 g;
• 2 spoons of lemon juice.

Vinaigrette recipe without pickles:

Cabbage must be squeezed out of excess juice, then thinly sliced. Boiled vegetables, after cooling, cut into cubes. Chop the onion. Drain all the pea juice from the jar. Pour all the ingredients into a salad bowl, pour oil and lemon juice.

Vinaigrette salad with fresh cabbage

Since sauerkraut is excluded from the salad and fresh cabbage is added, the dish will require a different approach to cooking, in order to be able to leave the familiar savory taste of vinaigrette to everyone. Therefore, you will have to add more vinegar and pickles.

Ingredients of the meal:

• a few medium crispy cabbage leaves;
• beets, carrots and potato tubers;
• lemon;
• the bulb is small;
• two small pickled cucumbers;
• sunflower oil.

Cooking:

1. Boil potato tubers and carrots separately from beets. Beetroot must be boiled in salted water with one spoonful of 9% vinegar added to it. After boiling, peel all vegetables and cut into cubes.
2. Rinse cabbage leaves and chop into thin small strips.
3. Cut the onion into thin half rings. Squeeze lemon juice over chopped onion.
4. Then cut the cucumbers into small pieces.

Mix the entire composition, except for the beets, with half the oil. Only after this procedure, let it into the beets and oil and mix again. Classic vinaigrette with fresh cabbage is ready.

Recipe for a "winter" vinaigrette with fish and mayonnaise

Required Ingredients:

• raw fish, tilapia (300 g);
• potato tubers;
• pickles;
• beets, two carrots;
• two buds of dried cloves;
• 7 allspice peas;
• bay leaf;
• salt;
• mayonnaise mixture;
• a few drops of tabasco.

How to cook:

Two carrots, potato tubers and beets are traditionally boiled. After readiness, the vegetables are peeled and cut into standard squares.

Pickled cucumbers are cut into small squares.

In water with the addition of cloves, allspice peas and a bay leaf, fish is laid out and boiled. After cooling, cut into small pieces.

Everything is combined in one dish and seasoned with Tabasco sauce, mayonnaise and sprinkled with salt. All! The most delicious fish vinaigrette is ready, you can set the table.

Vinaigrette recipe with potatoes, beets and cauliflower

• cauliflower (90 g);
• two potato tubers and 2 carrots;
• beet;
• pickled green peas (70 g);
• a bunch of lettuce;
• boiled egg;
• dill greens;
• sour cream (140 g);
• a teaspoon of granulated sugar and table salt.

How to cook delicious vinaigrette with cauliflower:

Boil vegetables (cauliflower, potato tubers, beets and 2 carrots). When cool: disassemble the cabbage into inflorescences, cut the beets, 2 carrots and potato tubers into cubes.

Wash and dry dill sprigs and lettuce leaves. After drying, chop the dill, and tear the lettuce into pieces. Drain the marinade from the peas.

Combine the entire composition in one container, add granulated sugar and a little salt, add sour cream and mix.
Peel the boiled egg, grate it and sprinkle over the salad.

Vinaigrette salad on the festive table with beef and pickled cucumbers

According to this recipe, the classic vinaigrette is tasty and satisfying. Surprise your guests - cook meat vinaigrette for the holiday.

• three potato tubers;
• two pickled cucumbers;
• beets (large);
• two carrots;
• 200 g pickled peas;
• 350 g of beef;
• mayonnaise;
• table salt;
• white pepper powder;
• parsley to taste.

Recipe for vinaigrette with meat on the festive table:

Cut into cubes boiled beef, beets, potato tubers, two pickled cucumbers and two carrots. Remove pickled peas from the marinade and combine with chopped meat and vegetables. Add mayonnaise to the dish, after sprinkling with spices.

Vinaigrette salad dressings: unusual and interesting, very tasty

For vinaigrette, there are additional dressings based on sunflower oil and olive oil and other dressings that improve the quality of the vinaigrette and give a more subtle taste:

• classic dressing on a lemon: 6 tablespoons of olive oil are taken, 2 medium cloves of garlic are crushed and juice is squeezed out of half a lemon .;
• egg dressing recipe: take two egg yolks, a teaspoonful of 9% table vinegar and granulated sugar, half a teaspoon of salt, three tablespoons of refined oil. Everything is immersed in a blender and scrolled at high speeds until the mass becomes similar in consistency to mayonnaise .;
• dressing for mustard vinaigrette: aromatic oil (90 ml) and wine vinegar (90 ml), a small head of garlic squeezed or finely chopped, 1.5 teaspoons of mustard powder, sugar and salt are used. Place all this in a salad bowl and mix thoroughly.
• homemade "Pesto": a composition of two teaspoons of white wine with refined sunflower oil (6 tablespoons), finely chopped green onions, parsley, dill, with 1 teaspoon of mustard, a pinch of salt is mixed in a container. Add ground black pepper to taste.;
• dressing for boiled egg salad: boil 2 eggs until cool. Then release the yolks from the proteins. Crumble two yolks, pour two tablespoons of 6% vinegar and six tablespoons of sunflower oil, sprinkle with black pepper and salt, add mustard powder (1 teaspoon), pass the protein through a grater .;
• Homemade Pepperoni: A spicy topping made with medium-sized oven-roasted bell peppers. When the pepper has cooled, it is finely chopped, and vinegar, five tablespoons of refined sunflower oil, five pinches of mustard, a pinch of black pepper powder and salt are added to the pepper. Thoroughly mix the entire composition.;
• French vinaigrette salad dressing: In a bowl, combine balsamic vinegar, in small quantities, 30 grams of olive oil, a spoonful of basil, honey and mustard powder. Before dressing the salad, watering must be shaken.

Vegetables to be boiled must be baked or boiled in their skins in order to preserve all their useful and flavoring properties.

All dressings for vinaigrette must be prepared and mixed separately, and only then introduced into the salad.

It is better to cut salad products into containers with high walls to facilitate convenient mixing.

Unfortunately, the salad has a negative quality - a short shelf life, only 12 hours. Therefore, you should calculate the time of its use.

It is worth considering that it is best to cut the products finer, the more pronounced its taste qualities will be.

Benefits of vinaigrette salad

Even though vinaigrette is an economical snack available to everyone, it contains many useful substances, thanks to its constituent vegetables and dressings.

Potatoes have vitamin C and boost the immune system of the body as a whole.

Beets, with the minerals they contain, reduce excess weight and regulate metabolism.

Carrots contain iodine, keratin, calcium.

Sauerkraut has strengthening and bactericidal action.

Facilitates and adjusts the stool use in salad oil.

Whatever it was, but the vinaigrette has become a Russian national dish, which is ready to please, give energy and strength at any time of the year.

Almost everyone knows how to cook vinaigrette. This dish was very popular in the Soviet Union. But not everyone knows that it can be diversified and made more original and tasty. Depending on the preference of the cook, in addition to the usual ingredients, you can add squid, peas, cheese, beans or mushrooms. Try, experiment and delight loved ones with new snacks.

How to properly and tasty cook a classic vinaigrette at home?

This variation of cooking is familiar to many. Salad comes out healthy and tasty.

Ingredients:

• sauerkraut - 100 g;
• boiled carrots - 1 pc.;
• boiled potatoes - 5 tubers;
• boiled beetroot - 1 pc.;
• green onion - 50 g;
• pickled cucumber - 3 pcs. ;
• sunflower or olive oil - 3 tbsp. spoons.

Cooking:

1. Remove skins from boiled vegetables.
2. Beets, carrots, potatoes cut into cubes or strips.
3. If the cucumber has a hard peel, it is better to cut it off. Cut vegetables in the same way.
4. Squeeze juice from shredded cabbage, add to the main composition.
5. Mix prepared vegetables.
6. Chop green onion.
7. Pour in the oil, stir so that it touches all the components.

Vinaigrette with sauerkraut - step by step recipe

Prepare an excellent dish in which all vegetable components harmoniously combine and add to each other. It is a source of vitamins and health.

Ingredients:

• large onion - 1 head;
• canned peas - 120 g;
• beets - 2 pcs.;
• apple cider vinegar - 1 tbsp. spoon;
• granulated sugar - 1 teaspoon;
• potatoes - 3 medium tubers;
• sauerkraut - 230 g;
• salt to taste.

Cooking:

1. Boil carrots in one container with potatoes, boil beets separately.
2. Cool, clean ingredients, cut into cubes.
3. Chop the onion.
4. Squeeze out excess juice from sauerkraut, add to the general composition.
5. Sprinkle peas.
6. Grind sugar, salt, pepper with butter, dilute with apple cider vinegar, mix.
7. Pour prepared sauce over vegetables.

With herring, seasoned with special sauce

Vinaigrette with herring is gaining great popularity in society. A good replacement for the boring usual salads on the table.

Ingredients:

• beets - 1 pc.;
• herring fillet - 1 pc.;
• apple - 1 pc.;
• boiled egg;
• dill - 25 g;
• carrots - 1 pc.;
• potatoes - 5 pcs.;
• parsley leaves - 25 g;
• red onion - 1 head;
• lemon - 1.5 pcs.;
• grainy mustard - 1 tbsp. spoon;
• olive oil - 7 tbsp. spoons;
• wine vinegar - 2 tbsp. spoons;
• granulated sugar;
• a mixture of peppers;
• salt.

Cooking:

1. Boil potatoes, in the same container you can boil carrots. Separately boil the beets. Cool vegetables, peel and cut into cubes. Cut the beets into strips.
2. Grind the herring across, you will get plates.
3. Chop the onion in half rings, pour over the juice squeezed from the lemon, leave for half an hour.
4. Remove the peel from the apple, cut into strips, pour over the juice squeezed from the lemon so that it does not darken.
5. Chop the greens, chop the egg.
6. Connect the prepared components.
7. Put mustard into the oil, add granulated sugar, pour in vinegar, salt to taste, cover with a mixture of peppers. Mix thoroughly.
8. Before serving, mix the vegetables with the sauce and chopped herbs.

Vinaigrette with beans - composition of products

It differs from the traditional cooking method in that beans are added instead of the usual potatoes. The taste is unusual, and the appearance is appetizing.

Ingredients:

• canned beans - 250 g;
• pickled cucumber - 3 pcs.;
• carrot;
• sauerkraut - 100 g;
• beets - 2 pcs.;
• salt - 7 g;
• turnip onion - 100 g;
• lemon juice;
• sunflower oil.

Cooking:

1. Boil beets, carrots, peel, cut into cubes.
2. Drain the liquid from the beans, combine with vegetables, add the squeezed cabbage.
3. Finely chop the onion, scald with boiling water.
4. Cut cucumbers into cubes.
5. Sprinkle salt to taste, pour in the oil, squeeze the juice from the lemon, mix thoroughly.

With squid

This cooking option has a twist. It includes squids, which make the dish taste amazing.

For a richer taste and pleasant aroma, instead of boiling vegetables, try roasting them in the oven. You can bake by wrapping each vegetable separately in foil or simply laying it on a baking sheet.

Ingredients:

• squid - 2 pcs.;
• cucumber - 2 pcs.;
• beets - 1 pc.;
• onions - 2 heads;
• carrot - 2 pcs.;
• potatoes - 5 pcs.;
• sunflower oil - 5 tbsp. spoons;
• ground pepper - 0.5 tsp;
• dill - 27 g;
• salt.

Cooking:

1. Boil squid for 3 minutes, finely chop.
2. Boil the root crops, cool, cut into cubes, mix the ingredients.
3. Cucumbers cut into cubes, add to the general composition.
4. Chop the onion, sprinkle with seasonings, salt, pour oil, mix everything.
5. Decorate the squid vinaigrette with chopped dill.
6. Refrigerate the dish before serving.

With mushrooms

Another unusual option that is ideal for lovers of forest gifts. In order for the salad to be stored for as long as possible, all products must be chilled and at the same temperature during preparation.

Ingredients:

• pickled mushrooms - 250 g;
• beets - 1 pc.;
• bulb - 1 pc.
• pickled cucumber - 1 pc.;
• lemon juice - 1 tbsp. spoon;
• carrots - 1 pc.;
• sunflower oil - 3 tbsp. spoons;
• potatoes - 2 tubers;
• salt;
• black pepper.

Cooking:

1. Boil potatoes in one container with carrots, chop into cubes.
2. Boil the beets, also cut.
3. Chop mushrooms, onions, cucumbers.
4. Mix food, add pepper and salt.
5. Beat butter with lemon juice, pour over vegetables, stir.

With green peas

A simple and very fast cooking option. If you want to get a richer taste of vegetables, then instead of boiling them, bake them in a sleeve. A similar cooking method will retain more vitamins in root crops, which disappear when boiled.

Ingredients:

• pickled cucumber - 5 pcs.;
• red onion - 2 pcs.;
• boiled beetroot - 4 pcs.;
• peas - 400 g;
• boiled potatoes - 6 pcs.;
• olive oil;
• boiled carrots - 3 pcs.;
• ground pepper;
• wine vinegar - 50 ml.

Cooking:

1. Boil the root crops in advance, peel, cut into cubes half a centimeter in size, mix.
2. Pour oil with vinegar, add salt and pepper, stir.
3. Cut cucumbers, add to vegetables.
4. Pour in the peas, after draining the liquid.
5. Pour in the sauce, stir.

With melted cheese

A fragrant dish is delicious to diversify with cheese.

Ingredients:

• beets - 210 g;
• greens - 50 g;
• potatoes - 170 g;
• homemade mayonnaise - 200 ml;
• carrot - 120 g;
• processed cheese - 90 g;
• green onion - 55 g;
• pickled cucumber - 220 g.

Cooking:

1. Boil root vegetables, peel, cut into slices.
2. Cut cucumbers into circles.
3. Chop greens with a green onion.
4. Cheese cut into small cubes.
5. Mix everything.
6. Vinaigrette will turn out tastier if it is seasoned with homemade mayonnaise.

1. If you decide to cook according to the classic version, then add more onion than beetroot, and use less carrots.
2. Onions can give bitterness in the finished salad. To prevent this from happening, pour boiling water over it after chopping. The bitterness will go away, and the taste of the dish will become softer.
3. Always boil beetroot separately if you do not want all the vegetables to turn red.
4. So that the vegetables do not stain in the finished salad, chop the beetroot, mix with sunflower oil, let stand, add to the rest of the products last.
5. If the dish is prepared with pickles, it must be consumed within a day. This is a perishable food that cannot be stored for a long time even in the refrigerator.
6. Bright, red, sweet is suitable for cooking beetroot. If using a fodder variety, add a teaspoon of sugar.
7. To make the salad tasty, cut the vegetables finely, but do not overdo it, the food can turn into porridge.
8. Cool vegetables to room temperature before chopping. Otherwise, the gas station will warm up, the dish will be spoiled.