Vinaigrette recipes. King of salads: vinaigrette is the most delicious recipe

Vinaigrette, a salad of potatoes, beets, carrots boiled in their “uniforms” is a delicious dish rich in vitamins.

It is good in winter and summer, often replacing a side dish, or even lunch or dinner, when the scales directly indicate the need for restraint in food.

Vinaigrette is considered to be a traditional Russian dish. With no less success, it can be attributed to German or Swedish salads, the national cuisine of these countries widely uses boiled vegetables for preparing side dishes and salads. English cookbook of the mid-19th century. gives a recipe for a Swedish salad of boiled potatoes and beets, pickled cucumbers, apples, herring. Dressing for the salad served as a sauce of egg yolk, butter, sour cream, vinegar.

Although it is indeed called “Russian salad” abroad, it became such only after it was included in the recipe of our national pride - sauerkraut and cucumbers in barrels. And potatoes - an important component of salad - appeared in Rus' in the reign of Peter I. The dish took root, replenished with new ingredients. It is hard to imagine a winter menu without this dish now. Let's get acquainted with the features of its preparation as a traditional Russian dish.

The Explanatory Dictionary of the Russian Language by Vladimir Dahl interprets "vinaigrette" as "okroshka, but without kvass."

The debate about the "classic" composition of the salad is not over to this day. However, based on the book of Elena Molokhovets, before the recipe was determined by the level of prosperity of the Russian family. Only in the qualification “for gentlemen” the author listed recipes where asparagus, cauliflower, crayfish, boiled beef, baked fish, olives, cauliflower served as ingredients ... Not a worker-peasant dish.

In the course there were also simpler, folk recipes, especially popular during church fasts. They also included the usual potatoes, beets, forgotten turnips, boiled white beans. Pickled cauliflower and gherkins were safely and not expensively replaced by sauerkraut, pickles, mushrooms. The meat (fish) component has lost its role, it was included in the recipe at will.

Subtleties of cooking

The taste of any kind depends on small details that still have a significant impact on the final product. Vinaigrette is no exception, consider the important details of the preparation of vegetables and the composition of the dressing.

Vegetables - boil or bake

More often, potatoes, beets, carrots are boiled unpeeled, having previously been thoroughly washed from the remnants of the earth. The water is lightly salted. The fire under the pots with vegetables is reduced so that the process occurs at a low boil. Beets cook for a long time, but you can speed up cooking. After 15 minutes of active boiling, the hot broth is drained, the roots are placed in cold running water for 30-40 minutes.

As soon as the vegetables are ready, place them under a stream of cold water, they will cool faster, easier to peel.

Many housewives prefer to bake vegetables in the oven. Cooking time at a higher temperature is reduced: medium-sized beetroots are baked in 40 minutes. In addition, when cooking, a significant part of the valuable substances leaves the vegetables in the broth. When baking, everything stays in place. Another argument for baking vegetables - the dish will be much tastier and healthier.

Vegetables cook even faster in the microwave. Washed, still wet vegetables are wrapped in cling film or placed in bags with holes (so that steam comes out). At full power, the microwave oven will cook potatoes in 7 minutes, carrots in 10, beets will need 15 minutes. Times are approximate and may vary depending on the type of microwave.

The slow cooker allows you to steam vegetables. Often housewives cook them already peeled, cut.

Whichever way you cook the vegetables, it is better to pick them up in medium size. They cook faster and are easier to cut.

Before preparing the vinaigrette, all its components are kept in the kitchen for an hour and a half: boiled ones will cool down during this time, and those stored in the refrigerator will warm up a little. It is impossible to combine vegetables of different temperatures in a salad, this will lead to its premature spoilage.

In what proportions to put vegetables in vinaigrette

Components are conditionally divided into two groups - mandatory and optional. The first includes potatoes, beets, carrots, cucumbers of traditional salting. The second includes beans or peas, salted or pickled mushrooms, less often boiled or fried, fish or meat, onions or greens, dill and / or parsley.

The proportion of the required ingredients is 2:2:1:1 by volume. However, the ratio is not strictly observed: vinaigrette without potatoes or with turnips instead is not inferior in taste to the traditional one. Often, housewives prepare a dish without carrots, if someone from the household hates this boiled vegetable.

Also, there are no strict ratios of optional components: people do not put onions because of the sharp aroma, avoid legumes for various reasons, consider it unnecessary to add fresh herbs. A matter of taste, as they say.

What kind of oil to take for refueling

Traditional dressing - vegetable oil. Trade provides a huge selection - olive, sunflower, linseed, etc. Considering vinaigrette as a Russian dish, remember that the original Russian vegetable oils are linseed, mustard and camelina.

Sunflower can also be classified as traditional, since it came to Russia at the same time as potatoes - thanks to Peter the Great. Which one to choose is a matter of taste of the hostess, there are those who take deodorized oil, if only there were fewer smells coming from the dish. Most, however, believe that there can be nothing better than freshly squeezed fragrant sunflower oil. We will not argue about tastes, so long as the oil does not turn out to be rancid.

Making Vinaigrette Delicious

The simplest dressing is salt with vegetable oil. Prepared with soul, the salad is delicious and so. But do not forget about the traditions: the name "vinaigrette" comes from the French "vinegar" - vinegar. Therefore, his participation in the gas station is welcome. Lemon juice, dry white wine add a pleasant sourness.

The classic dressing consists of:

• wine vinegar (table, apple or balsamic) - 1-2 tablespoons;
• oils - 5 tablespoons;
• ground pepper - 1/8 tsp;
• mustard -1/2 tsp;
• salt, sugar to taste.

The components are whipped until a homogeneous consistency. Salad is dressed with ready sauce.

You don't have to limit yourself to traditional dressing. Pleasant and healthy additives will improve the taste, add new notes. Ingredients often added to the dressing (for the given recipe):

• chopped garlic - 1 clove;
• finely chopped onions, parsley and / or dill - 1 tsp each;
• tomato paste or sauce - 1 tbsp;
• roasted and chopped bell pepper - 1 pc.

Spicy food lovers strengthen ground black (red or white) pepper with capsicum, pickled, pickled or baked. Fans of southern cuisine add cilantro greens or its ground seeds. A small amount of finely grated parsnip root or parsley will add a piquant note. Cucumber or cabbage brine will replace vinegar, giving a mild flavor.

Popular vinaigrette recipes

Each hostess prepares the dish according to her own rules, taking into account the tastes of the household. The base is always basic, just some ingredients are added (or removed) to the original recipe.

Vinaigrette classic

Any recipe taken online or from a cookbook is ready to impersonate a classic. Let us dwell on the version from P. Grishin's book "Cooking", first published by Lenizdat (Leningrad) in 1959. In fact, the book is a real textbook for young housewives for all time.

We quote:

"For 1 serving: 120 g of potatoes, 80 g of beets, 80 g of pickles, 30 g of green or onions, 1-2 tablespoons of vinegar, 20 g of vegetable oil, 3 g of mustard, 10 g of sugar, salt to taste."

“You can put sauerkraut or fresh cabbage, boiled beans, salted or pickled mushrooms, fresh tomatoes and cucumbers.”

Vinaigrette with fresh cabbage

So, for this dish we take:

• beets - 2 pcs.;
• carrots - 2 pcs.;
• medium-sized potatoes - 3 pcs.;
• fresh cabbage - 200 g;
• pickled cucumbers - 2 pcs.;
• onion - 1 pc.;
• oil - 50 g;
• vinegar 6 or 9% - 2 tablespoons;
• sugar - 2 tsp;
• salt.

It is recommended to grind the cabbage with salt beforehand, it will become softer.

Vinaigrette without cucumbers

Such a salad turns out to be no less tasty if you replace the cucumbers with another product, often an apple.

For a traditional vinaigrette without cucumbers, take:

• 300 g potatoes;
• 150 g of beets;
• 150 g carrots;
• 400 g of sour apples;
• salt, sugar, oil are added to taste.

Cooking feature: peel the apples, cut out the core, cut in proportion to the vegetables.

Vinaigrette with herring

If you go back to the roots, this is the old Scandinavian version, more satisfying due to the fish.

When preparing a vinaigrette with herring, you should pay attention to the amount of salt added. We need:

• 250-300 g herring fillet;
• 3 potatoes;
• 2 beets;
• 3 carrots;
• 1 pickled cucumber;
• 1 jar of green peas;
• 25-30 g of dill and / or parsley;
• 1/2 cup oil;
• 1 tbsp. mustard and lemon juice;
• ground pepper, sugar, salt - to taste.

Quite often, herring is served separately, using vinaigrette as a side dish to it.

Vinaigrette with beans

A hearty salad that completely replaces a fast food snack or a homemade dinner, which is in demand among fasting people.

Required Components:

• 2 pcs. potatoes, beets, carrots;
• 1 onion;
• a glass of squeezed sauerkraut;
• a glass of canned or boiled beans;
• butter, sugar, salt.

From one glass of dry beans, about 200 g of boiled beans are obtained.

When preparing vegetables, you can use salted or pickled beets instead of boiled beets. In the south of the country, salted beets are a traditional winter harvest. Hot peppers, a lot of spicy greens are put in salting. Spicy beetroot changes the attitude to the traditional recipe with boiled or baked root crops.

Not everyone equally likes the rich color of the vinaigrette. So that potatoes and other components do not stain with beetroot juice, the beets are mixed with oil before being added to the rest of the vegetables, so it “soils” the products less.

The dish is served on the table in one of two ways: in a common salad bowl or in portions. Before serving, decorate with parsley leaves, dill, pickled onion rings, whole small pickled or salted mushrooms. They use the leftover or specially boiled vegetables for decoration, slicing them into shapes or creating colorful flower bouquets from them.

Delicious, hearty vinaigrette is easy to prepare. It does not require outlandish products, special culinary skills, extraordinary knowledge. A simple vegetable salad, which is always at hand, takes its rightful place on the festive table and in a cozy home environment.

However, the table does not have to be festive. This popular treat is light and healthy, as it usually contains only vegetables. It is this feature that makes it possible to attribute vinaigrette to diet food. Fans of slim figures, a strict diet and a healthy lifestyle will like that even the traditional mayonnaise in most other recipes, as a rule, does not appear here, giving way to healthy vegetable oil.

1. Boil raw vegetables "in their uniforms", so they retain their taste, they are not threatened by excessive digestion. Some housewives prefer to bake - this will affect the taste even better.
2. Dressing, even if it is a simple mixture of oil, salt and spices, is prepared separately, after which it is poured into the prepared mass in such a way that it is completely absorbed, without residue at the bottom.
3. For cooking, we choose deep, spacious, comfortable dishes or bowls - porcelain or enameled. Metal containers are clearly excluded from this list.
4. Vinaigrette is good immediately after cooking, if you place a container with it in the refrigerator, the flavor will quickly be lost and the whole effect of “melting in your mouth” will be spoiled. If you see that everything will not be eaten at once, then do not season part of the salad by sending it to the refrigerator for storage.

Having the opportunity to fantasize at your own discretion makes each vinaigrette "signature". The main requirement is that it should not be excessively spicy or bland.

There are several secrets, following which, you can quickly become a real professional in preparing this wonderful treat:

• beets - the main ingredient of the dish, which is often boiled or baked;
• potatoes, carrots, beans are cooked in parallel;
• cabbage (if we take it fresh, and not a pickled analogue) is needed in shredded form, it is placed in hot water and kept in it until soft, and then leans back in a colander and squeezed out;
• each housewife determines the proportions for herself, as well as the ingredients and much more, and this is one of the features of cooking. These can be portions of pickles, pickled mushrooms, boiled vegetables, etc.;
• if the salad is dressed not just with vegetable oil, then a sauce is prepared separately (cold water with sugar, pepper and salt mixed in it, as well as mustard - all this is diluted with vegetable oil and diluted with vinegar);
• as a decoration, traditionally, the remaining slices of beets or cucumbers are laid out along the edge of the dish.

Variety of recipes

There are many options for preparing vinaigrettes - there are even recipes without beets, although this particular vegetable is considered the main component. Here, for example, is a photo of a salad with beans instead of beets.

Classic vinaigrette with sauerkraut

Not a single Russian feast can and does not do without a simple but very tasty salad called “vinaigrette”. The composition of the salad may vary depending on your preferences or the presence of certain vegetables in the house, but the classic version is unchanged.

Recipe Information

• Cuisine:Russian
• Type of dish: salad
• Cooking method: boiling, cutting
• Servings:5-6
• 30 min
• Nutritional value per 100 g:
  • Calories: 108 kcal

Ingredients:

• boiled beets - 2-3 pcs.
• sauerkraut - about 250 g
• potatoes boiled in their skins - 5-6 pcs.
• canned green peas - 1/2 jar
• onion - half an onion (optional)
• salt, black pepper and sunflower oil - for dressing.

Cooking method:

Peel the beets and cut into small cubes or strips.


Drain the liquid in which it was stored from the peas, add it to the beets.


Peel the potatoes and cut into cubes of the same size as the beets were cut.


Finely chop the onion with a knife and add to the salad along with sauerkraut.


Gently, but at the same time, diligently mix the combined ingredients, adding salt and black pepper to the salad to taste, and then seasoning it with sunflower oil.


Serve slightly chilled.

Note to the owner:

• Boil the beets and potatoes separately, and peel them when they are completely cool. If desired, vegetables can not be boiled, but baked in the oven until soft, wrapped in 2-3 layers of foil.
• If you do not want the beetroot to color all the ingredients in its bright color, first fill it with sunflower oil, and then add it to the salad.

Vinaigrette with carrots and green onions

A great appetizer before dinner, it is also great as a meal on its own. A lean and hearty dish, one of a dozen must-have treats on the table on Christmas Eve. We choose fresh products.

List of ingredients:

• potatoes - 200 g
• beets - 200 g
• carrots - 200 g
• green onions - 100 g
• greens - 1 bunch
• salt, pepper - to taste
• peas or beans - 100 g
• sauerkraut or pickles - 100 g
• vegetable oil - 1 tbsp.
• vinegar - 0.5 tbsp.
• mustard - 0.5 tsp

Step by step method:

1. Vegetables (excluding cabbage and onions) are boiled “in their uniforms”, cooled, peeled and cut into 0.5-centimeter cubes.
2. Onions and greens are finely chopped, cucumbers are peeled and also cut. If there is cabbage, then just squeeze out the excess liquid.
3. The ingredients are added to the dishes, mixed. Add salt and pepper, and then season with a mixture of vegetable oil, vinegar and mustard.
4. On top of the finished salad is decorated with sprigs of greens.

Note to the owner:

• The main feeling that should remain on the tongue after the test is sourness. That is why fermented "white cabbage" is desirable.
• To give a signature beetroot color, you can season the dish you are preparing with 3-4 tablespoons of this root vegetable mixed with vegetable oil. For those who want to make this color even more expressive, lemon juice (a teaspoon) is also recommended in the dressing, but then exclude vinegar. Use a transparent bowl - it will improve the aesthetic component.

Salad variant including canned cucumbers

If in the previous recipe sourness is certainly required, then in this the main flavor depends on the cucumbers. Pickled will add piquancy, salty or sour - acids.

Components

• potatoes - 4-5 pcs.
• carrots - 1-2 pcs.
• peas - 1 bank
• canned cucumbers - 3-4 pcs.
• vegetable oil - 3-4 tbsp.
• salt, sugar, spices - to taste
• lemon juice - optional

How to cook:

1. Beets, carrots and potatoes are cooked in a large saucepan (fire - medium), an hour or less, depending on what size vegetables are chosen. Potatoes and carrots can be pulled out after 20 minutes, beets - after 40-60 minutes, we check the readiness with a fork.
2. We clean the fruits from the skin and cut into cubes (the size depends on the taste of the hostess), we also chop the cucumbers.
3. We cut the onion, pour boiling water over it, this will remove its sharpness.
4. Dry green peas in a colander.
5. In a bowl, separately prepare a dressing of mustard, salt, sugar, pepper, lemon juice and vegetable oil.
6. Stir and let the salad brew for 30-40 minutes.

Recipe Including Fresh Cabbage

In the summer, even in a vinaigrette, you want to add fresh vegetables. Therefore, young white cabbage is included in the main set of ingredients for this recipe.

We will need:

• fresh cabbage - 300 g
• potatoes - 3 pcs.
• beets - 2 pcs.
• carrots - 2 pcs.
• onion - 1 pc.
• beans - 0.5 tbsp.
• olive oil - 3 tbsp.
• salt, pepper - to taste

Cooking steps:

1. Beans are pre-soaked in cold water for 1-2 hours, then boiled.
2. We boil the washed, but not peeled root crops, cook each of them until tender.
3. At the same time, fresh crispy white cabbage is being prepared - finely chopped, salted and vigorously kneaded by hands, after which the bowl with it is left aside.
4. Cut the cooled and peeled vegetables into small cubes, chop the onion.
5. Squeeze the cabbage to remove the released juice - we don’t need it in the salad.
6. We mix all the components.
7. Salt at will. You can take soy sauce instead of salt - it will turn out even more interesting.

Salad including beans

Hearty, light, rich in vitamins, such food never gets bored. Including because it is healthy, dietary. Soaked apples add originality, and piquancy is an unusual dressing based on wine vinegar and mustard.

Ingredients:

for salad:

• beets - 2 pcs.
• beans - 0.5 tbsp.
• potatoes - 1 pc.
• fresh cucumbers - 2-3 pcs.
• carrots - 1-2 pcs.
• pickled apples - 2 pcs.
• onion or green - 70-100 g.

for refueling:

• mild mustard - 2.tsp
• wine vinegar - 1 tbsp.
• Provence herbs, ground pepper - to taste;
• parsley or other greens - a bunch;
• olive oil - 2-3 tbsp.

Cooking method:

1. The beans are soaked, as in the previous recipe, boiled, leaned back in a colander and cooled.
2. Rinse the root vegetables, put on a baking sheet with a layer of foil, bake for half an hour, temperature 180 ° C.
3. Cool the baked components, clean and cut into pieces;
4. We do the same with apples and cucumbers, chop the onion;
5. Stir, spread the beans;
6. We're getting ready to ship.
7. We connect everything.

Beans can be used both white and red varieties, and if you take a canned product, then even better. You can add a little variety to the recipe with sour cream, mayonnaise.

Vinaigrette with herring

This salad with lightly salted herring goes just fine - even in kindergartens, such a treat was on the menu. It is even better to take salted mackerel - the taste is softer and there are fewer bones

It is equally delicious to combine all the ingredients in one dish. In this case, the beets are prepared separately, and sent to the container with the rest of the ingredients at the very last moment - so as not to “color” the rest of the products.

Products for the dish:

• herring - 200 g
• boiled potatoes - 180 g
• boiled beets - 130 g
• boiled carrots - 90 g
• onion - 90 g
• pickled cucumbers - 60 g
• sauerkraut - 60 g
• green peas - 30 g
• pepper - to taste.

Procedure:

1. We cut the root crops (with the exception of beets) into small cubes and mix with green peas and squeezed sauerkraut.
2. The herring is finely chopped and added to a common dish.
3. We make dressing from oil, spices. You can add salt and sugar if you like.
4. We cut the beets into cubes. Separately season the salad and beets.
5. We combine everything and mix again.

Salad with mushrooms

For cooking, you can use both products from your own blanks, and store-sized products. By the way, you can simply pickle fresh champignons in the same way as when cooking them, just keep them in the marinade for about a day.

Potatoes are optional for this vinaigrette.

Products:

• beets - 2-3 pcs.
• carrot - 1 pc.
• onion - 1 pc.
• pickled mushrooms - 200 g
• vegetable oil - 2 tbsp.
• salt, sugar - to taste.

Cooking process:

1. Beets and carrots are boiled and chopped into small strips.
2. Dressing is done in parallel, while the oil is combined with vinegar and spices, sweetened and salted to taste.
3. Beets are immediately put into the mixture, the remaining components - later, so that the red color does not color them ahead of time.
4. Mushrooms are recommended to be pre-washed and cut into cubes.
5. The ingredients are combined, the original treat is ready.

Very tasty served with slices of fresh brown bread.

Microwave cooking

Cooking and baking vegetables for vinaigrette is a rather lengthy procedure. If you have a microwave, then the cooking time can be significantly reduced:

• raw root crops are cut into ordinary cubes, salted and placed in a special container adapted for microwave cooking;
• bring the ingredients to readiness under a lid with a small hole, or just slightly shift the usual one;
• this process takes place within 10 minutes, while the highest power is recommended;
• after the root vegetables have cooled, everything else according to the recipe is added to them.

By the way, the steamer is also suitable for this method.

Another way is to bake the vegetables in their skins in the microwave oven. We wash, clean, put on a dish and cook at medium power for 10-15 minutes, depending on the number of vegetables and their type.

Do not be afraid to experiment with vinaigrette recipes - canned corn, capers, olives will perfectly complement the usual set of products. In some villages, a variant with finely chopped boiled eggs used to be popular.

Vinaigrette has a short shelf life. If the composition contains fresh cucumbers, cabbage, then it is better not to store such a salad for longer than a day. With pickled and pickled vegetables, the vinaigrette can still be quite tasty after 36 hours.

Fresh onions during long-term storage negatively affect the taste of vinaigrette, so it is better to marinate it in water with vinegar, salt and sugar for 2-3 hours first. You can just pour boiling water over it.

The calorie content of this salad is usually low - about 110 kcal. If desired, it can be further reduced to 80-90 kcal by removing potatoes from recipes and reducing the amount of vegetable oil by 2-3 times.

It is better not to get carried away with vinaigrettes, which include canned or fermented foods, if there are problems with the gastrointestinal tract. For the rest, these vitamin dishes are simply necessary.

Finally, I offer a video with an unusual recipe for meat vinaigrette:

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Vinaigrette salad is a light and nutritious snack that can complement, decorate any menu or become the main meal. The process of its preparation is so fast that even those who work hard can handle it. And the vegetable composition of the dish will be interesting and attractive for people who follow their figure. So how do you make a delicious vinaigrette?

From time immemorial, vinaigrette has been considered a Russian dish, but there is no evidence of this fact. It is known that this appetizer owes its name to vinegar (in French "vinaigre"), which acted as a dressing during the reign of Alexander the Great in the 19th century. It is known that many French chefs served at the court in those days. Soon the vinegar was replaced with sunflower oil, but the name remained that way.

Useful properties of vinaigrette

Everyone knows that vegetables are a real treasure for those who are looking for healthy foods.

The vegetables from which the vinaigrette is prepared are also no exception:

• potato- rich in vitamin C;
• beet- a storehouse of minerals that regulate metabolic processes, promote weight loss;
• carrot- rich in vitamins D, B, C, E, various trace elements;
• sauerkraut- stores vitamins C, A, B, E and K, improves metabolic processes, strengthens the body, destroys bacteria;
• salted cucumbers- a source of iodine and fiber;
• onion- contains zinc, iodine, iron, fluorine, manganese, as well as vitamins C and B.

But all this can be lost during heat treatment, so it is more useful to cook vegetables in a double boiler or oven.

And if losing weight people are concerned about the high calorie content of potatoes, then it can be replaced with boiled beans, which will make the salad dietary.

Calorie vinaigrette

Due to the fact that there are many cooking variations in various sources, it is definitely impossible to calculate the energy value of the salad under discussion.

The approximate calorie content of vinaigrette without the addition of sunflower oil is exactly 55 Kcal / 100 gr. By adding sunflower oil, the calorie content will increase to about 130 Kcal / 100 gr. The lowest-calorie version of the dish is considered to be such a salad without adding potatoes - about 43 Kcal / 100 gr.

Simple and delicious vinaigrette recipes

To date, a variety of cooking options for vinaigrette has been presented to the public: with the addition of herring, beans, mushrooms, cabbage, etc. Almost every Russian person has his favorite option, based on taste preferences. The only thing that does not change in the composition is beets, potatoes and carrots. Let's start with the description of the options.

Classic vinaigrette

In the process of cooking a regular vinaigrette, there are no difficulties. The main condition is strict observance of proportions.

Required products:

• beets - 3 pcs.;
• potatoes - 5 pcs.;
• carrots - 2 pcs.;
• canned peas - 1/2 can;
• sauerkraut - 500 gr;
• onion - 1 pc.;
• pickled cucumbers - 3 pcs.;
• vinegar 3% - 1 tsp;
• vegetable oil - 6 tablespoons;
• salt and pepper - to taste.

How to cook:

1. Thoroughly rinse beets, potatoes, carrots. Boil until cooked through each product in a separate pan. Boil for about an hour. After waiting for their natural cooling, peel, crumble into cubes (preferably small).
2. Peel the onion, rinse with water and chop finely. Cucumbers cut into strips. Put the chopped products together with sauerkraut in one plate.
3. When preparing the dressing, it is necessary to mix the oil with vinegar in another bowl, adding salt and pepper to the same taste.
4. Pour green peas to the combined ingredients. Mix everything carefully and pour over the dressing. The dish is ready to eat!
5. The finished version of the salad can be stored in a refrigerated place for several days. Vegetables at low temperatures do not spoil for a long time.

Vinaigrette with herring

Thanks to the addition of herring, a salad can turn into an unforgettable tasty and nutritious dish. If you want variety, you can include cranberries, a young apple, beans in tomato sauce, croutons. In any case, it will be an incredibly intriguing taste.

Required products:

• beets - 1 pc.;
• potatoes - 2 pcs.;
• carrots - 2 pcs.;
• salted herring (fillet) - 1 pc.;
• sauerkraut - 150-200 gr;
• onions - 1 pc.;
• salt, spices and herbs - to taste;
• vegetable oil - 2 tbsp.

How to cook:

1. Cook beets, potatoes, carrots for about an hour. Each ingredient is in a separate bowl.
2. While everything is being prepared, it is necessary to gut the herring. Cut the resulting fillet into small cubes.
3. We remove the onion from the peel, wash it under water, cut into half rings or rings.
4. In boiled products cut into cubes, add beets with sauerkraut.
5. Salt, pepper, thoroughly stir everything, pour with oil.
6. Top with onion rings and herbs. The salad is ready to eat.

Vinaigrette with peas

The advantage of this recipe is that it is not limited by proportions. You can add or subtract ingredients as you wish.

Required products:

• beets - 1 pc.;
• potatoes - 3 pcs.;
• carrots - 2 pcs.;
• salted (pickled) cucumbers - 2-3 pcs.;
• onions - 1 pc.;
• vegetable oil.

How to cook:

1. Thoroughly rinse beets, potatoes, carrots. Boil until cooked through each product in a separate pan. Boil for about an hour. After waiting for their natural cooling, peel, crumble into cubes (preferably small sizes).
2. We chop greens with pickles.
3. Remove the skin from the onion and cut into thin slices.
4. Mix the ingredients, add canned peas.
5. We fill with oil. Salt as needed.
6. The resulting salad is not recommended to be stored in a chilled place for more than two days.

Vinaigrette with beans

By adding beans to the salad, you will notice that they are as if they were supposed to be there. And it will also allow you to replace high-calorie potatoes.

Required products:

• beets - 1 pc.;
• potatoes - 2 pcs.;
• carrots - 2 pcs.;
• pickled cucumbers - 2-3 pcs.;
• red beans - a glass;
• red onion - 1 pc.;
• green onions and dill - a bunch of each;
• mustard - 1 tbsp;
• vinegar 3% - 2 tablespoons;
• olive oil - 40 ml.

How to cook:

1. Thoroughly rinse beets, potatoes, carrots. Boil until cooked through each product in a separate pan. Boil for about an hour. Peel, wait for them to cool naturally, crumble into cubes (preferably small).
2. Soak the beans in cold water in advance (from the evening if you plan to cook in the morning) or at least let it brew for at least two hours. Boil the beans in water for about an hour, not forgetting to salt it.
3. Add chopped pickled cucumber, herbs and onions to the boiled ingredients and beans.
4. In a separate bowl, mix the oil with mustard, vinegar, a pinch of salt and pepper. Mix until smooth and pour over everything.

Fresh cabbage vinaigrette

Vinaigrette with fresh cabbage is a very original option. Do not think that replacing sauerkraut with fresh one will ruin it. On the contrary, it is a highlight in a traditional salad. Also, this version of the salad will be convenient for those who cannot eat pickled foods.

Required products:

• beets - 1 pc.;
• potatoes - 2 pcs.;
• carrots - 2 pcs.;
• pickled cucumbers - 2-3 pcs. medium size;
• canned peas - 1/2 can;
• white cabbage - half a head;
• onions - 1 pc.;
• sugar - 1 tsp;
• a pinch of salt;
• vegetable oil and vinegar for dressing.

How to cook:

1. Cook beets, potatoes, carrots for about an hour.
2. Onions are peeled, washed under waste water, thinly sliced.
3. We chop the white cabbage, combine it with onions, crush it with our hands until it becomes sauerkraut.
4. We cut the peeled cooked products with pickled cucumbers into cubes, add them to the cabbage with onions.
5. After freeing the peas from excess liquid, passing through a sieve, combine with other ingredients.
6. Pour everything with a mixture of vegetable oil and vinegar, salt, add sugar.
7. Stir thoroughly. The salad is ready to eat!

Vinaigrette with sauerkraut

This salad option is perfect for a festive table. We suggest cooking vegetables in the oven, which will allow you not to lose all the useful trace elements. To do this, it is recommended to wrap thoroughly washed beets, potatoes and carrots with foil, put on a baking sheet and leave in an oven preheated to 160-180 ° C for approximately one hour.

How to cook:

1. We clean the vegetables that have cooled down after cooking, cut them into cubes, put them in the dishes prepared in advance.
2. Squeeze the sauerkraut thoroughly with your hands to squeeze out all the excess liquid. We put it with the rest of the products.
3. We separate the peas from the liquid, passing through a sieve, pour it to other ingredients.
4. To make the dressing, you need to mix lemon juice, spices, herbs, green onion feathers, vegetable oil in a separate bowl.
5. Pour dressing over everything and stir thoroughly.
6. Let it brew for half an hour in a cool place, after which it is ready for use.

After reading the recipes we have proposed, you will most likely think that this recipe is very simple. You may well be right, but there are a few nuances that will help avoid trouble in the process of cooking and testing the result:

• You can avoid the loss of all useful trace elements in the ingredients by baking in the oven.
• The exclusion from the salad of such an ingredient as pickled cucumber will increase the shelf life of the dish. Added cucumber to increase the likelihood of faster spoilage of the dish. If you still want to add something salty, you can use pickled mushrooms.
• If you pour beets with sunflower oil before adding other ingredients, they will not turn into its color.
• For better impregnation of vegetables with dressing, it is advisable to cut them finer.
• A standard set of products (potatoes, carrots, beets) determines out of doubt what kind of dish it is. But no one denies the possibility of adding something different from the classic recipe to the dish. Imagine, decorate and add your favorite products, making the taste of the dish more unique and unrepeatable.
• It is recommended to cut the ingredients into cubes, since in this form their benefits are preserved, they look aesthetically pleasing. In a country like Tashkent, any dishes are prepared, except for the use of a grater, which allows not to lose the beneficial properties of the products added to the dish.
• Cooked salad can be seasoned not only with sunflower oil. Mayonnaise can also be a good option for dressing. The main thing is not to overdo it, otherwise the dish will turn out to be overly sour or smell extremely sharp, instead of radiating freshness and lightness.
• Pour in a little sugar, stirring thoroughly. Wait for it to melt in the vegetable juice. Keep in mind that sugar helps draw juice from a variety of foods, so salad ingredients will become more juicy.
• To achieve a greater saturation of the taste of the dish and its deep impregnation, after a couple of minutes add a little milk, mix thoroughly and put the salad in the refrigerator.
• Before serving, moisten the plates with water or milk, and only then put the chilled dish on them.

Bon appetit, culinary victories, a million words of praise from the household!

Vinaigrette salad is one of the most popular in our country, because the variety of ingredients allows you to create dishes for both vegetarians and lovers of seafood and fish. It is easy to make, delicious and very affordable.

Throughout its existence, the ingredients were a variety of products, ranging from vegetables, which completely filled the salad, and ending with fish products, which became a good addition.

After preparing the salad, dress it with olive oil, not sunflower oil, because it is more spicy and rich in healthy elements.

How to cook salad vinaigrette - 15 varieties

The classic vinaigrette is one of the most accessible recipes that has been familiar to everyone since childhood.

The right combination of all the ingredients will allow you to get a unique taste that everyone will like.

Ingredients:

• Beets - 1 pc.
• Potatoes - 4 pcs.
• Carrots - 4 pcs.
• Pickled cucumber - 3 pcs.
• Onion - 1 pc.
• Beans - 1 bank
• Sauerkraut - 100 g.
• Olive or sunflower oil

Cooking:

Boil beets, potatoes, carrots, then cool the vegetables by pouring them with cold water. Peel the prepared vegetables and cut into cubes, do the same with cucumbers and onions.

Transfer the resulting mixture to a small salad bowl or saucepan, add sauerkraut and beans. Finally, salt the dish and season with oil. Optionally, you can decorate the salad with a sprig of greens.

This is one of the classic recipes that is suitable for those who do not really like onions. It is good because pickling onions, it becomes sweetish and gives spice to the dish.

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Beets - 2 pcs.
• Pickled cucumbers - 7 pcs.
• Onion - 1 pc.
• Green peas - 1 bank
• mayonnaise, vinegar

Cooking:

Boil the vegetables and let them cool. In the meantime, you can work on the onion, cut it into small cubes and, in a separate bowl, fill it with water diluted with vinegar so that the water completely covers the onion. Next, cut the boiled potatoes, carrots, beets and cucumbers into cubes. Place the workpiece in a salad bowl and add the onion, and then the peas. Stir, salt and season with oil.

Vinaigrette with fresh cucumbers is a salad that will be appreciated by those who do not like salted or pickled vegetables, but prefer only fresh ingredients. This dish can be prepared very easily and quickly.

Ingredients:

• Beets - 2 pcs.
• Potatoes - 3 pcs.
• Carrots - 2 pcs.
• Apple - 1 pc.
• Cauliflower - 250 gr.
• Fresh cucumbers - 2 pcs.
• Canned peas - 200 g.
• Greenery
• Oil

Cooking:

Rinse all vegetables thoroughly, put them to cook until tender. Boil the cabbage in a separate bowl (cook for 10 minutes). Leave the cooked vegetables in cold water for a while.

Peel the prepared ingredients and cut into cubes, gradually adding cucumbers and an apple to them. Transfer the resulting workpiece to a wooden bowl and add canned peas and chopped greens. Next, salt the salad, season with oil, mix and let it brew in a cool place for about an hour.

This is an excellent recipe, which consists of the most affordable ingredients that can be found in any home, so that you don’t need to go to the store and buy something extra to prepare it.

Ingredients:

• Beets - 1 pc.
• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Pickled cucumbers - 2 pcs.
• Green onion - 1 bunch
• Oil
• Salt pepper

Cooking:

Bake beets, potatoes and carrots, cool and peel. Boiled vegetables, onions, and cucumbers cut into cubes. Mix everything in a salad bowl, salt and pepper. Refrigerate for 2 hours, before serving, season with oil and shape the dish with a ring.

How to make a traditional dish with a twist? To surprise guests, you can add herring to the recipe. The dish will turn out very satisfying and tasty. This is a great alternative to herring under a fur coat, the preparation of which takes a lot of time.

Ingredients:

• Herring - 200 g.
• Potatoes - 3 pcs.
• Carrots - 2 pcs.
• Beets - 2 pcs.
• Pickled cucumbers - 3 pcs.
• Green peas - 200 g.
• Onion - 1 pc.
• Oil

Cooking:

Boil the vegetables, cool the finished products, then remove the skin from them.

Cut all vegetables into random cubes. Separately cut the herring, in a way convenient for you. Place the mixture in a suitable bowl and add the herring green peas. Salt the finished salad and season with oil. The resulting dish can be decorated with a sprig of greens.

In order for the dish to acquire a rich raspberry color, mix everything thoroughly before dressing and leave in the refrigerator for 3 hours.

A very simple recipe that anyone can make. This is a wonderful homemade version of a traditional dish that the whole family will appreciate. Vinaigrette is very tasty and satisfying. The main thing is to keep the proportions right.

Ingredients:

• Carrot - 1 pc.
• Potatoes - 2 pcs.
• Beets - 1 pc.
• Peas - 1 bank
• Cucumbers - 1 large and 8 gherkins
• Oil, salt

Cooking:

In a pre-prepared salad bowl, cut potatoes, carrots and beets into cubes, pour peas with chopped cucumbers. Add the onion to the mixture. Mix all the ingredients, salt and season with oil. Refrigerate it and serve.

An unusual addition to the vinaigrette can be saury, which will bring a touch of piquancy to the classic salad. This dish will please any fish lover.

Ingredients:

• Potatoes - 4 pcs.
• Beets - 1 pc.
• Saury - 200 g
• Cucumbers - 2 pcs.
• Carrots - 2 pcs.
• Canned corn - 1 can.
• Onion - 1 pc.
• Oil

Cooking:

Boil the vegetables first, let them cool. Remove the skin from them, then remove the fish from the jar and clean it from the bones. Grind all the ingredients, turning them into small cubes. Mix all the ingredients in a salad bowl and add the corn. Salt the finished salad and season with oil.

This is almost a classic Vinaigrette, only in the form of a wreath. It is very relevant in winter, on New Year's Eve, when the whole family gathers at the table. The salad is very quick and easy to make.

Ingredients:

• Beets -3 pcs.
• Carrots - 6 pcs.
• Potatoes - 6 pcs.
• Pickled cucumbers - 2 pcs.
• Cabbage - 100 g.
• Beans - 1 bank
• Polka dots - jar
• Greens, onion, pepper, salt
• Oil

Cooking:

Boil the vegetables and cut them into small cubes. Do the same with cucumbers. Squeeze the cabbage and cut. Transfer everything to a suitable container, add onions, beans, herbs and peas. Stir and pepper, salt, season with oil.

Take a flat plate, put a forming ring in the center and form a wreath around it. Make beetroot roses and decorate with herbs.

This is a very tasty dish that is most suitable for winter feasts, because summer squash preparations are completely infused and ready to eat. This dish is prepared in a hurry. Salad is perfect for celebrations and for a simple lunch.

Ingredients:

• Beets - 1 pc.
• Potatoes - 4 pcs.
• Pickled zucchini - 150 gr.
• Garlic - 2 cloves.
• Onion - 1 pc.
• Oil

Cooking:

Rinse and boil all vegetables thoroughly, let them cool. While they are cooling, prepare the rest of the ingredients, dice the onion and zucchini, chop the garlic and put everything in a salad bowl. Grind the cooled vegetables and add to the resulting mixture.

Mix the resulting dish, salt and season with oil, let the salad cool. Top with fresh herbs.

This is a great recipe that is suitable for the summer-autumn period, when vegetables ripen and give all their vitamins. This salad is good for a simple lunch and for a festive table.

Ingredients:

• Cucumbers - 4 pcs.
• Peas - 1 bank
• Sauerkraut - 200 gr.
• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Beets - 1 pc.
• Oil, salt

Cooking:

Wash and dry vegetables, wrap in foil and bake. Prepare a container for salad, start cutting baked vegetables, cabbage and cucumbers into it. Next, add the peas and mix, season with oil, salt and mix again.

To make the dish colorful, you need to cut the beetroot into cubes and season it with oil, add it to the finished dish at the end.

This is a great option for the New Year's table, which will appeal to everyone invited. It is prepared quickly and consists of available ingredients. This is a very simple and unusual recipe that everyone will appreciate.

Ingredients:

• Potatoes - 3 pcs.
• Beets - 2 pcs.
• Soaked apples - 2 pcs.
• Leaf salad
• Onion - 1 pc.
• Oil

Cooking:

Boil the vegetables, cool (you can do this at night, and collect the salad in the morning) and cut into cubes. Cut cucumbers and apples and mix with vegetables. Pour everything into a salad bowl and add onion and lettuce there, mix it all up and add oil, do not forget to salt. Refrigerate before serving and garnish with herbs.

A traditional and tasty salad that everyone will like. He will remind everyone of the summer spent in the village.

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Pickled cucumbers - 6 pcs.
• Onion - 1 pc.
• Apple - 2 pcs.
• Beets - 3 pcs.
• Pickled cabbage - 350 g.
• Peas - 350 g.
• Oil
• Salt pepper

Cooking:

Boil potatoes, beets and carrots. Let them cool and then start cutting. Transfer the prepared ingredients to a pre-prepared container and start adding chopped onions, apples, cabbage and salt the dish. Then add cucumbers and peas. Stir, pepper and oil the salad. Let it brew for 2 hours.

Vinaigrette with squid

This is a great diet salad that will fit well into the summer menu. This dish will be appreciated by weight watchers and seafood lovers. Squids not only decorate dishes, but also make it unique.

For many, this salad is the main one on the festive table. And everyone tries to add zest to the dish. In addition, even ladies on a diet are not averse to having a snack with this treat. And most importantly, all the ingredients are at hand even in the middle of winter. Well, let's analyze some of the most delicious options for preparing snacks and come up with a new composition for vinaigrette.

This can satisfy your hunger immediately and not even reach the main course! And all just because the appetizer is hearty and very tasty.

For a delicious vinaigrette you need:

• 7 medium potatoes;
• 4 medium carrots;
• 3 beets;
• 1 onion;
• 4 small pickles;
• 120 grams of sauerkraut;
• 1 can of canned beans;
• 4-6 table. l. vegetable oil;
• Seasonings and salt to taste.
• Greenery for decoration.

Vinaigrette the most delicious recipe:

1. Wash potatoes, beets, carrots, boil and cool. It is best to boil each product in a separate bowl. You can check the readiness with a knife, it should easily enter the root crop.
2. Peel vegetables and cut into cubes.
3. Finely chop the peeled onion.
4. Cut pickled cucumbers into even cubes.
5. Mix all the ingredients, except for the beets, pour in vegetable oil and mix.
6. Now add beets and mix again. If you follow just such a sequence, then the rest of the vegetables will not turn burgundy beets.
7. Put in a bowl and garnish with herbs, such as a sprig of parsley or cilantro.

Tip: Instead of canned beans, you can use regular beans. First, soak the beans in room water overnight, and then boil until tender. The color of the bean doesn't matter.

Recipe for a delicious vinaigrette with peas

The name of this salad immediately reveals the secret of the composition. will beautifully set off the rest of the ingredients, and at the same time will be in perfect harmony with them.

For the most delicious vinaigrette you need:

• 1 can of green peas;
• 4 small beets;
• 1 large carrot;
• 8-10 potatoes;
• 1 medium onion;
• 4 medium pickled cucumbers;
• 9 tablespoons of sauerkraut;
• Vegetable oil;
• Add salt and pepper to taste.

How to make a delicious vinaigrette with peas:

1. Wash and boil beets, carrots and potatoes in different pots. As soon as the roots become soft, drain the water and let cool.
2. Peel all three products, cut into cubes.
3. Peel the onion, chop.
4. Place the sliced ​​beets in a bowl first and drizzle with oil. Stir so that all the cubes are in the oil.
5. Next, add chopped potatoes and carrots to the dishes.
6. Cut pickled cucumbers into cubes of similar size and add to the rest of the mass.
7. Pour the onion into the bowl.
8. Squeeze the sauerkraut from the juice with your hands, shorten the strips with a knife and then put to the rest of the products.
9. Open a jar of peas, drain the water, add the desired amount of legumes to a common bowl.
10. Salt and pepper.
11. Add a little vegetable and mix again.
12. Leave at room temperature or refrigerate for an hour or two so that all the ingredients exchange flavors and the onion reveals its properties.

Tip: after boiling the root crops, you can substitute them under cold water for 5-10 minutes. This will cool the vegetables faster and make them much easier to peel.

Important: do not overdo it with onions. The vegetable does not show its taste qualities immediately, but after a few hours. Therefore, if you plan to have a salad snack the next day, do not rush to cut more of this ingredient, otherwise the spicy taste will simply ruin the dish and kill any product.

Cooking delicious vinaigrette

One of the most unusual, but amazing options. The added champignons give exactly that zest, that extraordinary flavor that the classic dish lacked. A great addition to the general menu and a good autumn snack.

Products you will need:

• 3 medium potatoes;
• 3 medium beets;
• 3 small carrots;
• 1 small head of onion;
• 1 table. l. fruit vinegar;
• 250 grams of pickled champignons;
• 5-7 table. l. vegetable oil.

Delicious vinaigrette recipe step by step recipe:

1. Wash beets, carrots and potatoes from dirt and boil in "uniforms", do not salt. When the roots become soft, drain the water, pour cold water and leave to cool.
2. Peel the onion head and cut into small cubes.
3. Drain the pickled mushrooms in a colander to drain. Chop if necessary.
4. Peel cold root vegetables and cut into cubes.
5. In a separate small bowl, mix oil and vinegar (fruit can be replaced with wine).
6. Mix all ingredients, salt and pepper to taste. Pour all dressing of vinegar and oil.
7. Let the salad soak in the dressing and serve chilled.
8. If desired, you can decorate the appetizer with slices of mushrooms and herbs.

Tip: By mixing all the ingredients at the same time with the beets, you will get many shades of burgundy. This version of the salad is called "ruby".

Important: in order for the salad to be fresh for several days, in no case leave it warm. Also, when cooking, cut all foods cold. In this case, you reduce the risk of vinaigrette sour.

Vinaigrette delicious recipe

This one is perfect for summer cooking. When all vegetables are young and cooked much faster, which will better preserve all the beneficial properties. How to bake root vegetables in the oven and what will come of it, you will learn if you read our recipe.

List of ingredients:

• 4 medium beets;
• 5 small potatoes;
• 2 medium carrots;
• 1 small head of onion;
• A bunch of lettuce leaves;
• 2 tsp mustard, it is best to take Dijon;
• 2 tsp any vinegar: fruit or wine;
• 1.5 tablespoons of honey;
• 4 table. l. olive oil;
• 2 small cloves of garlic;
• Add salt to taste.

Delicious vinaigrette recipe:

1. Wash potatoes, carrots and beets from dirt. Wrap each fruit in foil and bake in the oven until tender. Carrots will be ready first, then potatoes, and only at the end - beets.
2. Remove the root vegetables from the oven, cool, peel and cut into medium cubes.
3. In a small bowl, mix mustard, vinegar, honey, olive oil, salt, grated garlic, pepper.
4. Peel the onion from the husk and chop.
5. Rinse lettuce leaves and pat dry with paper towels.
6. Mix root vegetables with onions and dressing.
7. Place the lettuce leaves on the bottom of a flat plate, then add the food and dressing mixture.

1 small carrot;

1 ripe pomegranate;

3-5 table. l. vegetable oil;

1.5 tsp Sahara;

1 table. l. vinegar;

1.5 tsp mustard, spicy or not spicy - to taste;

Add salt or pepper to taste.

How to make delicious vinaigrette:

1. Clean carrots, beets, potatoes from dirt, boil until fully cooked, cool, peel.
2. Then cut all root crops and pickled cucumbers into identical cubes.
3. Peel the pomegranate, separate the grains from the white film so that they are crumbly.
4. In a separate small bowl, mix vegetable oil, sugar, salt, vinegar, mustard, pepper.
5. In a bowl, mix all the ingredients, except for the pomegranate.
6. Pour the whole mass with the resulting sauce with vegetable oil.
7. Sprinkle plenty of pomegranate seeds over the salad when serving. You can mix it up, or you can leave it as a decoration.

Tip: when choosing a ripe pomegranate, you should do the following: take two fruits of the same size and weigh them in your hands. Choose the one that is heavier: it has more juice. The top of the "asterisk" should be dry, and the peel itself can also be dry. Then the pomegranate is ripe and sweet.

No matter how many options for preparing this wonderful salad, everyone chooses the most delicious vinaigrette recipe for himself. And the dish must be prepared with love, even if there are no unusual ingredients in the composition. This is not only a “winter” snack, because it can be prepared both in summer and in spring. The choice of products allows you to enjoy this dish in any season, in addition, vegetarians also love a delicious vinaigrette recipe. Bon appetit!