Classic vinaigrette with beans and sauerkraut - a step-by-step preparation of a lean dish. Vinaigrette with beans - a hearty vitamin snack for all occasions

Vinaigrette is one of my favorite salads. After all, it is easy to manufacture, requires affordable and budget products, while satisfying and interesting. The history of its appearance is quite well-known, but, however, not confirmed by historians.

It is believed that the vinaigrette was invented in Rus' during the time of Tsar Peter the Great. 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.

Today, the vinaigrette, which all girls know from school, is often avant-garde. It began to add not only standard ingredients, but also new options.

Recipes for a delicious vinaigrette with beans and sauerkraut

There are many variations of vinaigrette that can allow you to noticeably diversify your diet. Trying each of them at your leisure is not at all a problem.

Classic bean vinaigrette

The calorie content of the dish will be only 70 kcal per 100 g.

Naturally, first of all, we are talking about classic recipes. After all, it is with them that you can then work by adding or subtracting components. So, the classic recipe for vinaigrette with sauerkraut and beans is as follows.

For him you need to take:

• Beets - 1-2 pcs.
• Carrots - 2-3 pcs.
• Potatoes (medium size) - 6-8 pcs.
• Dry or canned beans - 100 g or 200 g, respectively
• Sauerkraut - 300 g
• Green onions - a bunch
• Vegetable oil - 100 ml
• Salt - to taste
• canned peas - optional

Rinse the vegetables thoroughly so that there is no soil left on the root crops. The beets are then boiled or baked separately, or cooked in the microwave. If you choose the baking option, you need to wrap the fruit in foil. After that, clean the vegetable, cut into small cubes.

Sprinkle the entire cut with oil and mix well - the oil will envelop each cube and will not miss the maximum of the dye. In this case, the salad will turn out to be more colorful.

Potatoes and carrots should be boiled separately right in the peel. Then they should be cleaned, cut into cubes in the same way.

Cucumbers should be washed from the brine, cut into cubes too. The onion should be finely chopped.

Next is the turn of the beans. If dry is used, it must be boiled until soft. It should be understood that in order to reduce the cooking time, the beans should be pre-soaked for 8 hours, while changing the water every 2-3 hours.

Also, you can use a canned vegetable - you don’t have to do anything with it, you just need to drain the water from the jar. If you want to make the taste more interesting, you can add peas.

The original recipe for pomegranate vinaigrette

The calorie content of such a dish will be about 130 kcal per 100 g of product.

You can diversify the sweet-sour taste of vinaigrette with an unusual component - pomegranate seeds.

To prepare this salad you will need:

• Sauerkraut - 330 g
• Beets - 210 g
• Canned beans - 130 g
• Onion - 110 g
• Pomegranate seeds - 160 g
• Salt - to taste
• Greens (optional) - bunch
• Vegetable oil - 90 ml

Beets must be thoroughly washed and baked in the oven. This should be done at medium temperature, wrapping the beets with foil. Then the vegetable must be cooled, peeled, and then cut into small cubes.

Cabbage, if it is initially coarsely chopped, must be chopped. If it's too salty, rinse.

Beans should also be rinsed from the marinade. Peel the onion, cut into half rings.

The turn of the pomegranate - you need to carefully get the grains. Greens should be finely chopped. Mix all the components of the salad, salt and pour oil.

The easiest salad option without potatoes

You can make a vinaigrette without potatoes. In this case, the classic vinaigrette recipe with sauerkraut and beans will be even easier.

It will require:

• Beets - 200 g
• Carrot - 200 g
• Beans (canned or boiled) - 150 g
• Sauerkraut - 150 g
• Vegetable oil - 100 ml
• Salt - to taste

All root crops should be boiled, you can directly in the peel, cool and peel. Then cut into cubes.

Prepare the beans.

Shred the cabbage thinner. Then put everything in a bowl, add the beans and mix.

It remains only to pour oil, salt and you can serve. You can not fill the salad with oil, then its calorie content will be 30 kcal per 100 g.

Vinaigrette with herring

You can try a rather unusual combination of salad - vinaigrette with herring.

True, it should be understood that such a dish will be heavy in terms of calories - 223 kcal per 100 g.

For this salad you will need:

• Potatoes - 3-4 pcs.
• Beets (medium size) - 1 pc.
• Onion - 1 pc.
• Sauerkraut - 100-150 g
• Canned beans - 1 can
• Salted herring - 1 pc.
• Mayonnaise - 50 g

Root crops should be boiled directly in the peel and peeled. Cut potatoes

Cut the carrots, also cut the beets into cubes

Herring at this time should be cut into small pieces. Finely chop the cabbage and onion. Beans should be washed from the marinade.

Then it remains to mix all the ingredients in a separate container, season with mayonnaise and you can serve.

Video recipe lean vinaigrette with beans

Vegetable vinaigrette is a popular winter salad for many hostesses. There are many recipes to pamper your household with a delicious vinaigrette. We suggest adding red beans to traditional vinaigrette products, bean salad will turn out a little more satisfying, which is especially important for those who fast.
The classic bean vinaigrette is a hearty and tasty salad that will be especially relevant for those who are fasting, looking for vegetarian salads, and just for those who love simple and tasty salads without mayonnaise.

Taste Info Vegetable salads / Salads without mayonnaise

Ingredients

• a couple of pieces of vegetables (carrots, beets and potato tubers);
• one onion;
• 4 tbsp. spoons of sauerkraut;
• three st. spoons of canned legumes (beans and peas);
• sunflower oil for dressing;
• salt.

How to make a classic bean vinaigrette

Before proceeding with the implementation of the above vegetable recipe, you should boil some products. Boil potatoes, beets and carrots. When the food has cooled down after cooking, clean it.
Cut peeled potato tubers into cubes.


A similar procedure "waits" for carrots.


I try to chop the onion as little as possible. Red onions can also be used in place of regular onions. To make the onion less bitter, you can pickle it a little in vinegar, and then rinse it with cool water.


As a “salty” ingredient, take sauerkraut.


It's time for the red beans. Add it in the "alliance" with green peas (also canned).
I use canned beans, you can use boiled beans.
Red beans can be substituted for white beans.

Beets, also chopped into cubes, are recommended to be shifted last.


Season the vinaigrette with beans with sunflower oil. Salt if necessary.
I believe that the most delicious vinaigrette oil is homemade sunflower oil. You will not find this oil in the store, it is sold on the market, it smells divine. Good, fresh and fragrant oil is the key to a delicious vinaigrette.

Recipe number 2. Vinaigrette with boiled beans

Vinaigrette is one of the most popular and loved by many dishes. This is a light and healthy winter salad, which consists of only vegetables and is dressed not with mayonnaise, but with vegetable oil. This vinaigrette recipe with boiled white beans, if desired, it can be replaced with red.

Time: cooking - 20 minutes, preparation - 70 minutes.
Servings - 7.

Ingredients:

• beets - 2 pcs. (medium size);
• carrots - 2 pcs.;
• potatoes - 4 pcs.;
• pickled cucumbers - 2 pcs.;
• boiled white beans - 200 g;
• onions - 1 pc.;
• sunflower oil - for dressing.

Step by step recipe with photo

How to boil beans for vinaigrette?
To boil beans for our recipe, you need a glass of beans, which is equivalent to 200 grams, 1 liter of water, 1 tsp. salt, add salt at the end of cooking. You can boil the beans in a slow cooker-pressure cooker, it is cooked there for 40 minutes. For vinaigrette, the beans can be boiled on the stove, pre-soaked in cold water overnight, and then boiled for 50-60 minutes, without pre-soaking, the beans are cooked one and a half times longer. White beans cook faster, if you boil red beans, increase the time.

teaser network

Beets for vinaigrette I choose a medium-sized dark color. The skin of the beets should be thin, smooth, without damage. I boil beets in a pressure cooker to reduce the time of heat treatment of vegetables. In my small pressure cooker, the beets cook for 20 minutes. Further, after waiting for the steam to come out of the pressure cooker, I take out the beets and cool them. I cut the cooled beets into small cubes.


I carefully wash the potatoes with a brush and boil them in their skins in salted water. I try not to overcook potatoes. In a vinaigrette, it is better not to overcook the vegetables than to overcook them. So in vegetables there will be more nutrients, and the vinaigrette will be more appetizing in appearance. Then I peel the cooled potatoes and cut them into the same small cubes as the beets.


I mix chopped beets and potatoes. I like it when the vinaigrette has a beetroot color. If you want a light-colored vinaigrette, beets should be added last to the vinaigrette. Beets, cut and sprinkled with sunflower oil, are kept in a separate bowl, and at the end of cooking they are poured into vinaigrette.


Diced pickled cucumbers are added to beets with potatoes. If there is a lot of brine in the cucumbers, then I squeeze them lightly.


I boil the carrots in their skins, cool, peel and cut them. Carrots can be cut smaller than other vegetables.


Thoroughly mix all the chopped vegetables, leaving them for a while so that they are colored with beetroot juice.


In the vinaigrette recipe, sauerkraut is always present.


I add sauerkraut.


Lastly, I add beans and fragrant sunflower oil to the vinaigrette. Before serving the vinaigrette, I add finely chopped onion to it.
It turned out to be a wonderful, nutritious dish with minimal food costs.

Making vinaigrette is, to some extent, a creative process. There are no generally accepted, classical proportions of the components in this salad. As there is no single list of ingredients that must be present in the dish. Therefore, every housewife has a unique opportunity to find the perfect ratio of vegetables and pickles, a perfectly balanced taste. I suggest starting with one of the basic options in order to eventually prepare your classic vinaigrette. This recipe with potatoes, sauerkraut, beets and beans is very common in Russian cuisine. The technique of its preparation is simple, almost primitive. The main thing is to cook vegetables deliciously so that they retain their color, aroma and taste as much as possible. The rest of the cooking comes down to cutting and mixing - absolutely nothing complicated. Before reading the step-by-step recipe, I advise you to read about the features of this dish.

Some features of the classic version of vinaigrette

• The composition of the salad may vary, but the main components should be vegetables (beets, onions, carrots, potatoes) and various pickles that make the fresh vegetable taste more intense. In addition to these ingredients, legumes are often added to the vinaigrette - beans, green peas, lentils. Often, fillets of salted herring, mackerel are placed in the dish. In this case, the number of pickles is reduced, and the potatoes are increased. Among the classic ingredients, hard-boiled eggs are sometimes found. They, like vegetables, are cut into cubes. From salted, pickled components, you can add to the salad: cucumbers, olives (olives), capers, mushrooms.
• The traditional recipe mentions onions, and they take about the same amount as other vegetables. You can also use green onions. The taste of such a vinaigrette comes out softer, and the texture is tender.
• All vegetables that require heat treatment are first washed thoroughly, cleaning off the remnants of the soil with a brush (sponge). There are 2 main ways to cook root vegetables: boiling and baking. In the first case, vegetables are boiled in their "uniform", with a moderate boil. Cover the pot with a lid, leaving a hole for steam to escape. Beets are cooked separately, and carrots and potatoes can be put in one dish. When baked, the taste is more saturated, and the color is brighter. Before being sent to the oven, the roots are wrapped in foil or packed in a heat-resistant bag.
• Ready vegetables are completely cooled. Clean up and start cutting.
• Vinaigrette salad got its name from the noun "vinaigre", which is translated from French as "vinegar". It is on the basis of this product that a classic salad dressing is prepared from boiled root vegetables, which is called Vinaigrette. It is prepared from a mixture of wine (apple) vinegar, vegetable oil, ground pepper and salt. All ingredients are taken in arbitrary proportions (to taste). It is recommended to mix the dressing in a separate bowl with a whisk so that the salt dissolves completely. Mustard is often added to herring vinaigrette. You can refuse vinegar, in the Russian version of the dish it is rarely used.
• To mix the salad, it is advisable to use ceramic, glass or enameled dishes.
• If the vegetables are too watery, tasteless, they are mixed with a small amount of sugar.

Required products:

How to cook vinaigrette with cabbage and boiled beans (classic recipe):

Wash the beets. Without peeling, cook, bake or. It takes 40-120 minutes to boil beets, depending on the variety and size. Determine readiness by puncturing the root crop. Beets wrapped in foil are baked for 40-70 minutes. Cut the peeled, cooled vegetable. All the main components of the salad are chopped into a cube. Add salt. Drizzle beetroot slices with oil. Stir. So the beets will color other products less.
Boil washed potatoes and carrots in one pan, in a peel. An alternative way is baking. Check the vegetables for readiness 30-35 minutes after the start of cooking. If required, increase the cooking time. Peel and cut carrots.
Do the same with potatoes.
Rinse cucumbers from brine. Grind. Instead of cucumbers, you can put pickled champignons, oyster mushrooms, boletus and other mushrooms.
Finely chop the green onion. If desired, replace it with onion.
Boil the beans until tender. Any variety is suitable for vinaigrette. For 6-8 hours before cooking, it is recommended to soak it in cold water, if possible, changing the liquid every 2-3 hours. Soaked beans are boiled for about 50-90 minutes. If they are not soaked, it will take 2-2.5 hours to bring the beans to readiness. To speed up the process, fill the washed beans with cold water in a ratio of 1 to 4. Put on fire. After boiling, add 1 tbsp. l. sugar for 1 tbsp. beans. It will take only 40-50 minutes to cook the vegetable until soft. You can also cook vinaigrette with canned food. Drain the liquid from them and rinse in clean water. Squeeze out the liquid from the sauerkraut. If the strips are too long, cut. Mix pickles and boiled vegetables. Add peas if desired. I didn’t have it, and the beans turned out to be quite enough. Dress the salad with sunflower oil or classic dressing.
Stir. Vinaigrette is ready! It is desirable to eat it in about a day. With prolonged storage, it loses its expressive taste. Store in the refrigerator in a sealed container.

Authentic Russian cuisine cannot be imagined without the classic vinaigrette recipe, the main ingredient of which is beetroot, but every year more and more people prefer to break away from tradition and experiment with a different composition of products. A striking example of an exotic recipe is a vinaigrette with beans.

Classic recipe

Ingredients:

• Beets - 1 pc. big size
• Carrot - 1 pc.
• Pickled cucumbers - 1-2 pcs.
• Potatoes - 3-4 pcs.
• Onion - 1 pc.
• Canned peas - 3 tbsp. l.
• Sunflower oil - 2-3 tbsp. l.
• Salt - to taste

The classic recipe is very easy to change. In order to make the salad more satisfying, you can take beans. So, in addition to bright red boiled beets, potatoes and carrots, beans are added to a regular vinaigrette: white or red of your choice.
Many people prefer to take canned beans, since it is enough to open the jar, drain the excess water and the beans can be put in a salad, however, they are very tasty dry, except that you have to tinker with soaking in cold water for several hours and boiling immediately before use. It is important not to overcook the beans and keep their natural texture.

Vinaigrette with beans and sauerkraut

As an experiment, you can also add boiled chicken, mushrooms, herring and even sauerkraut. The last element of preparation is salad dressing with vegetable or olive oil, mayonnaise or sour cream.

As a rule, pickled cucumbers are also added with the addition of sauerkraut. For spiciness, you can also put an apple, which will cause additional juice, and the salad will have a more juicy taste and bright aroma.

Festive puff snack

A vinaigrette served in layers will look especially advantageous on the festive table. For this recipe, it is desirable to have a mold so that the structure of the salad is even and beautiful. At the very beginning, the preparation of the vinaigrette is similar to the usual one, that is, the first step is to boil the beets, potatoes and carrots. Each ingredient must be individually peeled and cut into cubes, so that later the products can be folded separately in a single layer. You also need to get canned peas and onions in advance. We take the largest plate and begin to lay out layer by layer.

The basis of the vinaigrette is boiled vegetables: beets, carrots, potatoes. However, they can be supplemented with other products. Often, green peas or beans are added to the snack. With them, it not only becomes more satisfying, but also acquires a more harmonious taste. Vinaigrette with beans is often preferred by weight watchers, because this product can partially or completely replace high-calorie potatoes. The dish can also be recommended for a vegetarian table: legumes should be included in the diet of those who do not eat meat in order to ensure that the body receives the proteins it needs.

Cooking features

The process of making vinaigrette with beans is simple, but has its own specifics.

• Grain beans take a long time to cook. To speed up the process, it must be soaked for at least 2-3 hours in cool water. Some housewives soak it overnight.
• If there is no time to cook beans, you can put canned beans in the salad. It will not affect the taste of the dish in any way.
• You can add not only grain, but also green beans to the vinaigrette. With it, the salad acquires a fresher taste and a brighter look.
• Beets and carrots for vinaigrette can not only be boiled, but also baked. This method is even preferable, as it allows you to preserve the beneficial properties of vegetables and their bright color.
• When boiling beets, add a spoonful of vinegar to the water, then they will remain bright.
• When dressing the salad, it is better to mix the beets with oil separately and only then combine with the rest of the ingredients. Otherwise, it will turn them red, and the vinaigrette will look less appetizing.

Vinaigrette with beans can be served as a cold appetizer or used as a side dish for meat and fish dishes.

Vinaigrette with white beans and fresh cucumber

• dry white beans - 100 g;
• beets - 0.3 kg;
• carrots - 0.2 kg;
• potatoes - 150 g;
• fresh cucumber - 0.2 kg;
• pickled apples - 0.4 kg;
• onions - 100 g;
• grape vinegar (6 percent) - 20 ml;
• table mustard - 10 ml;
• olive oil - 60 ml;
• salt, pepper - to taste.

Cooking method:

• Sort the beans, rinse, cover with cool water and leave overnight. Rinse again, fill with clean water and boil until soft. Throw in a colander, let the water drain.
• Wash beets, carrots and potatoes. Boil and cool. Clear. Cut into cubes no larger than 8 mm.
• Cut the soaked apples in half, cut out the core. Cut the pulp into thin slices.
• Free the onion from the husk, finely chop, pour boiling water. After a couple of minutes, drain the water, squeeze the onion.
• Wash the cucumber, cut off the ends. Cut the vegetable into small cubes.
• Put the beets in a plate, pour in an incomplete spoonful of oil to it, mix.
• Mix the remaining oil with mustard and vinegar.
• Put all the salad ingredients in a bowl, salt and pepper, season with the prepared sauce.

The amount of oil in the filling can be reduced. Then the dish prepared according to this recipe can be called dietary. Apples in the recipe can be replaced with sauerkraut. The taste of the salad will then become more familiar.

Vinaigrette with canned red beans and mushrooms

• beets - 0.3 kg;
• canned red beans - 100 g;
• pickled mushrooms - 0.25 kg;
• potatoes - 0.3 kg;
• carrots - 0.2 kg;
• onions - 100 g;
• apple cider vinegar (6 percent) - 20 ml;
• vegetable oil - 50 ml;
• salt - to taste.

Cooking method:

• Boil carrots, beets and potatoes in their skins. Cool, peel and cut into small cubes.
• Transfer the beans and pickled mushrooms to a bowl with vegetables.
• Finely chop the onion and add to the rest of the ingredients.
• Mix the oil with vinegar and salt, season the salad.

If you need to make a quick bean vinaigrette, it makes sense to choose this recipe. True, vegetables for him will have to be prepared in advance.

Vinaigrette with green beans

• beets - 0.3 kg;
• green beans - 0.2 kg;
• carrots - 0.2 kg;
• green onions (optional) - 100 g;
• potatoes - 0.3 kg;
• pickled cucumbers - 0.3 kg;
• Dijon mustard - 20 ml;
• olive oil - 60 ml;
• lemon juice - 30 ml;
• salt - to taste.

Cooking method:

• Boil carrots, beets and potatoes and cool. After cleaning, cut into cubes, arrange on different plates.
• Cucumbers cut into small cubes the size of a pea. Put in a separate container.
• Wash the beans, dry with a napkin, cut into 1.5-2 cm pieces. Dip in boiling water and cook for 15 minutes. Transfer with a slotted spoon to cold water, after a couple of minutes, fold in a colander and let dry. Place in a small bowl.
• Mix lemon juice, oil and mustard, beat with a whisk. Add salt to the sauce.
• Divide the sauce among the prepared ingredients and stir to combine.
• Put the products in a transparent salad bowl in layers. Put the carrots in the first layer, cucumbers on it, put half the beets in the next layer, put the potatoes on it, then the beans. Put the remaining beets on the beans.

If desired, the salad can be sprinkled with green onions, after chopping it with a knife. If your salad bowl is opaque and the layers will still not be visible, all the components of the salad can be combined and mixed.

How to decorate a vinaigrette

The bright color of the vegetables that make up the vinaigrette makes it attractive without additional decor. However, many housewives tend to decorate it unusually in order to give the appetizer an elegant look worthy of a festive table. You can offer several options for decorating this dish.

• The green color contrasts with the red that dominates the salad. The use of lettuce, green onions, fresh herbs for decorating the dish allows you to make the appetizer more colorful and attractive. On the dish, before putting the vinaigrette on it, you can lay lettuce leaves. Sprigs of parsley or dill will look good if spread around the perimeter at the edge of the salad.
• By slicing carrots or beets into thin slices and gathering them together, you can make flowers that will help give the salad a festive look. If cucumbers are included in the snack, flowers can also be made from them.
• The ingredients that make up the vinaigrette can be seasoned separately and laid out in layers. If the salad bowl has transparent walls, the contrasting layers will be clearly visible, emphasizing the brightness of the appetizer, making it more appetizing.

Vinaigrette can be served not only in a salad bowl or a large dish, but also in portions. One of the actual ways of serving snacks in portions is laying them out in bowls or glasses. You can also put them on plates using a special mold.

Vinaigrette with beans is one of the most popular variations of the popular salad. If you prepare the beans for it in advance, it will be no more difficult to make it than usual. Having beautifully decorated the salad, it can even be served at the festive table.