Vinaigrette recipe is a classic, step-by-step recipe with photos. Classic Vinaigrette: recipe with green peas

Despite the abundance of variations, the list of main ingredients of the dish remains the same: potatoes, carrots, pickles (or), onions and, of course, beets. How to make a classic vinaigrette? Help for beginners in cooking step by step recipe with photo and useful tips. And experienced chefs can endlessly fantasize and combine vegetable cubes with new products - vinaigrette loves experiments, but does not lose its recognizable taste.

Total cooking time: 90 minutes
Cooking time: 10 minutes
Yield: 4 servings

Preparation

Potatoes, beets and carrots should be boiled in advance (or cooked in a double boiler). There is no need to peel root vegetables; just rinse them in running water, or use a brush. The beets will reach full readiness in 1-1.5 hours; it is advisable to cook them separately. You can put the carrots and potatoes in one pan and cook for 20-30 minutes over moderate heat. After cooking, vegetables need to be completely cooled and peeled.



Traditional cutting for vinaigrette is into cubes with a side of about 0.5 cm. First of all, I cut the beets into small cubes. To prevent it from turning all other products pink, add a tablespoon of vegetable oil to it and mix thoroughly. As a result, each piece is enveloped thin layer oil, which reduces (although does not completely eliminate) the ability of beets to color other vegetables.



I chopped the carrots into cubes. It is advisable to choose a sweet variety, a rich orange variety. All products can be poured into a deep salad bowl or pan immediately after cutting.





I chopped a small onion and a couple of pickles, as well as root vegetables. If the cucumbers are too watery, be sure to squeeze the brine out of them so that there is no excess liquid in the salad. It is best to use barrel or pickled cucumbers in jars. Canned ones will not be an equivalent substitute; they do not have the same taste, aroma and “strength”.



All that remains is to combine all the vegetables, add salt and oil. The classic dressing for vinaigrette is sunflower oil; unrefined, aromatic, natural oil is especially suitable. Some housewives like to season the vinaigrette with mayonnaise, although this option cannot be called traditional.



In principle, at this point the preparation of the vinaigrette according to the classic recipe is considered complete, and it can already be served.



But often the composition includes such tasty additives as peas, beans or sauerkraut (your choice) - they all fit perfectly into the composition of the dish and make its taste richer.



If you decide to add beans (canned in their own juice, without tomatoes), then drain all the liquid from the can and add a few spoons to the salad, mix gently. Instead of canned beans, you can use boiled and completely cooled beans.



Do you prefer polka dots? Add a few spoons, after draining all the liquid from the jar. Squeeze the sauerkraut from the brine and squeeze lightly so that the vinaigrette does not drip; if necessary, cut into smaller segments. All that remains is to mix gently, and the vinaigrette with sauerkraut is ready! By the way, the sour ingredients (cucumbers and cabbage) do not have to be used at the same time; you can adjust their quantity to taste or use only one cabbage to acidify the vinaigrette. As you can see, I prepared just such a classic vinaigrette - with peas and sauerkraut.

It is best to serve the salad immediately after preparation, although the vinaigrette will also be very tasty the next day. Bon appetit!

1. If you want to prepare your favorite salad in the summer, but there is no sauerkraut in the refrigerator, you can replace it with fresh cabbage. In this case, chop the head of cabbage, lightly salt it and remember with your hands, leave it aside for a while while you chop the rest of the vegetables. Squeeze out the juice, sprinkle the cabbage with lemon juice and add to the salad - the vinaigrette with fresh cabbage is ready!
2. Want to dress your salad with a more complex dressing? Take vinegar, vegetable oil, salt, a little sugar and mustard. Lightly beat the dressing with a whisk; due to the mustard, the consistency should be homogeneous and thick, like an emulsion. Season with vinaigrette and serve.

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

The well-known method of obtaining a dish familiar from childhood rarely remains unchanged. Any housewife tries to contribute her element to the creation of a delicious dish. However, every craftswoman began mastering the preparation of snacks with the classic vinaigrette recipe.

Ingredients:

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

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

Cooking method:

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

The composition and quantity of ingredients in a classic vinaigrette recipe is approximate. The good thing about this appetizer is that you can improvise with it according to your personal tastes and preferences.

Cooking with sauerkraut

This ancient dish has long been prepared using homemade pickles. It is not surprising that vinaigrette with cabbage was the pride of every housewife.

Grocery list:

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

Preparation procedure:

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

Season the food with aromatic oil, mix everything carefully, and serve.

With green peas

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

Required Products:

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

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

This product has a soft, very delicate, slightly sweet and salty taste. Freeze-dried (reconstituted) peas are absolutely not suitable. It can be used for other dishes - soups, side dishes, etc.

Step-by-step preparation:

1. As always, we begin the action by boiling potatoes and root vegetables in their “uniforms”. We prepare the beets separately.
2. Cut the food into cubes. Why do we do it in this particular form? The answer is simple - any salad dressing penetrates better into vegetables chopped in a similar way.
3. Mix the ingredients, add finely chopped onions, quality peas, chopped herbs. Season the products with aromatic oil, mayonnaise or other chosen filling.

Mix the resulting mixture and serve immediately. It is not advisable to store cooked food for a long time. If there is any surplus left, put it in the refrigerator for no more than a day.

Vinaigrette with herring, seasoned with special sauce

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

Components used:

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

According to our ancient traditions, a truly “Russian” vinaigrette, like other salads, was usually dressed with mayonnaise or fresh sunflower oil. However, such options are somewhat boring today. For variety, we will create a special spicy sauce - lemon fresh, which means “fresh”.

Cooking order:

1. Wrap raw vegetables in foil and bake for half an hour using the already known method. Cut the cooled products into small cubes and leave in a spacious bowl.
2. Add peeled herring (select all the seeds!), divide into small pieces, add to the vegetable mass. We also place finely chopped cucumbers (salted or pickled) here. If desired, use green peas and chopped herbs.
3. We are preparing the dressing. To do this, combine the broth, granulated sugar, yolks, mustard, and selected vinegar in a saucepan. Season the mixture with pepper and salt, heat it by simmering (do not boil!) until the composition thickens.
4. Pour mustard sauce over the food ingredients and mix everything carefully.

The salad dressing gave the dish a unique taste and transformed a familiar dish into an exquisite and very unusual dish.

Hearty snack with beans

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

List of products:

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

Preparation procedure:

1. Soak the sorted and washed beans for 5-8 hours, cook in two liters of drinking water until soft (about 2 hours).
2. Next, we prepare (bake or boil) the main “trinity” of the vinaigrette - potatoes, beets and sweet carrots. Cool the vegetables, cut into cubes and place in a bowl.
3. Add the cooled beans, chopped herbs (onion, dill), season with the desired sauce, salt and pepper. Mix the composition thoroughly.

The prepared vinaigrette seems to be not much different from the usual one, but after the first serving we understand how tasty, satisfying, and incomparably aromatic this dish is.

With pickles

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

Ingredients:

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

Step-by-step preparation:

1. Boil the first three ingredients of the recipe in their skins. Beets - in a separate bowl, since they heat treatment takes more time. By the way, to prevent the vegetable from staining the pan, wrap it in a plastic bag, tie it tightly, and cook it in the usual way. Simple but effective!
2. Chop the cooled and peeled products, add chopped cucumbers to them. The main secret of this ingredient is very simple - the pickle must be of high quality, and even better - homemade!
3. Add peas, chopped onions, chopped herbs, mix everything well.

Season the salad with cucumbers just before serving.

Product set:

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

Cooking process:

1. We wash the vegetables, boil/bake using the already known method, cool, chop into cubes, and place in a convenient container.
2. Mushrooms can also be used fresh, after frying them in oil until golden brown. Cut the salted product into small pieces or add it whole if the mushrooms are not very large.
3. Add chopped greens to the assembled salad and, if desired, add green peas. Mix the mass.

Season the food with spices and tasty sauce and serve.

How to make squid vinaigrette

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

Ingredients used:

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

Cooking:

1. We wash the shellfish meat and dry it with paper napkins. Cut the fillet into small identical pieces, fry in oil for no longer than two minutes, otherwise the soft product will turn into inedible “rubber”!
2. Then we prepare it in the usual way: boil raw vegetables in their “uniforms”, cut them when cooled. We process the beets in a separate bowl, immediately pour fresh sunflower oil on them, preventing coloring of the remaining salad components.
3. Place the slices in a spacious bowl, add peas without liquid, cooled pieces of squid, and the desired greens.

Season the food with salt and pepper, season it with your chosen sauce, and enjoy the luxurious salad.

Vinaigrette is a popular salad in all post-Soviet countries. It is impossible to find a person in Russia or nearby countries who would not cook or try this dish. Thanks to boiled beets, sauerkraut and crispy pickles, Russia is considered to be the country of origin, and the dish is considered originally Russian. However, this salad has French roots. Not for nothing, the word “vinaigrette” comes from the French “vinaigre”, which means “vinegar”. Vinegar is one of the key components of this dish. The famous French salad dressing "vinaigrette" consists of vinegar and vegetable oil. It is precisely this tandem that is used by both modern housewives and famous chefs when preparing vinaigrette; in fact, the name itself speaks about this.

Today, Vinaigrette salad is one of the most popular classic salads. The cold dish is to the liking of almost everyone who tries it. After all, it is not only tasty, but also easy to prepare. For this dish, it is not necessary to maintain strict proportions. The most important rule is that the salad should not be sour or bland. The traditional version uses: beets, sauerkraut, pickles, boiled potatoes and vinegar dressing with vegetable oil. However, its recipe is constantly changing, depending on the taste preferences and imagination of cooks. Today, it’s common to find a vinaigrette with squid, mushrooms or beans. Everyone decides for himself which option he likes best: classic or original. In this article we will analyze and offer the most interesting recipes for preparing a Russian dish with French roots - vinaigrette.

Classic vinaigrette with peas

Vinaigrette is a popular in Soviet cuisine, a mix based on boiled vegetables - a relatively inexpensive appetizer, appropriate on a holiday table, and indispensable on fasting days. In a modern interpretation, the universal salad is supplemented with legumes, sauerkraut, and other pickles, and the obligatory beets, carrots and potatoes are often baked, but we will make a classic vinaigrette.

Ingredients:

• Potatoes - 2-3 pcs.
• Red beets (large) - 1/2-1 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Salted/pickled cucumber - 1 pc.
• Dill and parsley - 5-6 branches.
• Green peas - 2-3 pods.
• Vegetable oil - 2-3 tbsp. spoons.
• Salt, pepper - to taste.

Preparation:

Garnished with a branch of greenery, serve homemade classic vinaigrette to the table!

Classic vinaigrette with sauerkraut and peas

This does not require acetic or citric acid; vegetable oil is used for dressing; the salad has a pleasant contrasting taste thanks to sauerkraut and pickles.

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Beetroot (large) - 1 pc.
• Pickled cucumbers - 2 pcs.
• Sauerkraut - 100 gr.
• Canned beans - 80 gr.
• Peas - 80 gr.
• Onion - 1 pc.
• Salt, green onions- taste.
• Vegetable oil - 3 tbsp. spoons.

Preparation:

Vinaigrette with herring and mayonnaise

Ingredients:

• Potatoes - 3 pcs.
• Beets - 2 pcs.
• Lightly salted cucumbers - 3 pcs.
• Carrots - 1 pc.
• Herring (fillet) - 250 gr.
• Onion - 1 pc.
• Mayonnaise - 3 tbsp. spoons.
• Salt - to taste.

Preparation:

Vinaigrette with fresh cabbage

I suggest making a vinaigrette with fresh cabbage. It is no worse than with sauerkraut, but on the contrary, there is less dampness and acidity.

Ingredients:

• Beets (medium size) - 4 pcs.
• Potatoes - 6-8 pcs.
• Carrots - 4-6 pcs.
• Onion - 1 pc.
• Fresh cabbage - 2-3 handfuls.
• Pickled cucumbers – 4-5 pcs.
• Vegetable oil - for dressing.
• Salt - to taste.

Preparation:

The preparation time for the vinaigrette is 2 hours, including cooking the vegetables.

Bon appetit and success in the culinary field!

Dressings and vinaigrette sauces

The classic dressing for vinaigrette salad is vegetable oil, but we suggest seasoning the regular vinaigrette with interesting dressing sauces that will add piquancy to this dish.

Asian vinaigrette

Ingredients:

• Vegetable oil - 5 tbsp. spoons
• Rice vinegar - 2 tbsp. spoons.
• Light soy sauce- 2 tbsp. spoons.
• Sugar - 1 teaspoon.
• Sesame oil - a few drops.
• Freshly ground white pepper - to taste.

Preparation:

Place all ingredients in a screw-top jar and shake until the sauce is thoroughly combined. homogeneous mass. It is advisable to use this sauce immediately.

Classic French vinaigrette

Ingredients:

• Wine vinegar - 3 tbsp. spoons.
• Dijon mustard - 1 teaspoon.
• Olive oil - 9 tbsp. spoons
• Salt, ground black pepper - to taste.

Preparation:

Combine olive oil in a glass jar with a screw-on lid. vinegar and shake vigorously. Then add Dijon mustard to the resulting emulsion and stir the mixture until smooth, add ground pepper and salt. The sauce is ready! The dressing must be done immediately before serving, otherwise its components risk stratification.

Spicy vinaigrette sauce

Ingredients:

• Red vinegar - 2 tbsp. spoons.
• Vegetable oil - 3 tbsp. spoons.
• Sugar - 2-3 tbsp. spoons.
• Hot pepper sauce - 3-4 drops.

Preparation:

Combine all ingredients in a jar and shake vigorously several times. Season with the resulting vinaigrette sauce. Bon appetit!

Video recipes for making vinaigrette

My grandmother also knew the secret of a real vinaigrette, and from her the recipe was passed on to my mother, and then to me. And now you will learn how to prepare a classic vinaigrette: with cabbage, with peas, with beans, with herring, with pickles, with an apple. Tips, secrets and tips for preparing a traditional salad, that’s what I’ll share with you today.

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

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

Vinaigrette: classic step-by-step recipe

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

Classic cutting of vinaigrette - small cubes the size of a pea. The main ingredient is beets, so you need to choose smooth, clean tubers and cook long enough so that they are not hard.

Ingredients:

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

Cooking method step by step:

First you need to cook all the necessary vegetables in their “uniforms”. Peel and cut the vegetables into equal medium cubes.

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

Now in large capacity you need to mix all the boiled vegetables and other ingredients. Then season with any vegetable oil. All that remains is to add traditional spices and mix thoroughly.

From the history of the origin of salad:

Once upon a time, the famous French chef Antoine Carême came into the kitchen of Russian Tsar Alexander the First. An unknown dish caught his attention bright red. And at this very time, the palace cook was pouring diluted vinegar over the finished dish.

In his French, Antoine said “vinfigre” (Vinegr), translated as vinegar. Thus, he wanted to ask why vinegar is added to vegetables. Our people, not understanding anything in French, thought that this was the name of the prepared dish. So it happened, they say this salad is Vinaigrette.

Vinaigrette: classic recipe with sauerkraut

Some ethnic groups prepare this salad with sauerkraut. It makes a lot more and has a savory taste.

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

Step-by-step preparation:

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

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

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

Vinaigrette: recipe with peas

Ingredients:

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

How to make this classic vinaigrette:

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

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

Recipe for vinaigrette with sauerkraut and beans

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

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

Step-by-step cooking recipe:

Pour cold water over the beets, carrots and potatoes, cook them until tender, peel them and cut them into cubes. Try not to make cubes that are too large.

You need to pour water over the beans in advance, let them brew, and then cook. Now you need to put beets, potatoes, beans in a bowl and add oil.

Now cut the pickles into pea-sized pieces and finely chop the onion. Combine all the ingredients from the recipe, mix well, if necessary, add dry herbs and other favorite spices.

Salad Vinaigrette with herring

The salad is somewhat reminiscent of “”, but, firstly, it is seasoned with oil, and, secondly, it has other additional components.

Salad ingredients:

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

Cooking method:

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

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

Please note that the vinaigrette seasoned with oil spoils quite quickly, even if stored in the refrigerator. Therefore, you don’t have to fill the whole bowl at once, but add oil individually to the plate.

Vinaigrette salad with sausage and pickles

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

Main cast:

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

Preparation:

Vegetables and sausage should be cut into cubes, as for Olivier salad. Finely chop two types of onions.

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

The inexperienced culinary consumer greatly appreciated these recipes. They were passed down from generation to generation. And today they have not lost their former glory and popularity.

Today the Internet is replete with recipes for a variety of dishes. Your eyes widen and your mouth waters. There are salads for every taste and budget.

But our family still prefers, or rather our stomachs, the vinaigrette salad we once loved. With this word, an image of something bright and colorful pops up before my eyes.

So it is, because the ingredients of this culinary miracle in their diversity create the appearance of a kind of kaleidoscope in the brightness of the color scheme.

Moreover, we are familiar with mainly two types of vinaigrette recipes - with sauerkraut or pickled cucumbers.

But in general, the imagination of housewives does not stop there, and experiments sometimes lead to even more imaginative and original types of this beloved salad.

I really liked this recipe. Moreover, it is simple-minded and inexpensive in its financial costs.

As always, beets are the basic and fundamental product. By the way, very useful product. And the salted milk mushrooms will stand out as an unusual additional element in this salad.

All the ingredients are simple and affordable for everyone, and perhaps from your own beds:

• beets – 1 pc. big size;
• sauerkraut - 150 g;
• boiled potatoes – 3 pcs;
• salted or pickled milk mushrooms – 100 g;
• unrefined vegetable oil – 3-5 tbsp. l.;
• salt to taste;
• black pepper to taste;
• sugar – 1 tbsp;
• green peas – 2 tbsp. l.
• greens - onions and dill;
• onions, for those who prefer – 1 – 2 pcs.

How to prepare a special vinaigrette “Nostalgia”

The recipe is also simple:

Wash the beets and cook. You can bake it in the oven, first wrapping it in foil.

We do the same with potatoes. Boil the washed potatoes in lightly salted water. To prevent it from boiling, you need to add 1 tbsp to the water. l. table vinegar.

Drain the water, peel the vegetables and cut into small cubes. Important: you should not leave vegetables in water to cool, otherwise they will be watery.

Place the chopped vegetables in a salad bowl.

Add sauerkraut to them.

And the highlight of our salad is salted or pickled milk mushrooms. They can be chopped however you like, into strips or cubes. Add to other vegetables.

Add green peas.

The final touch is to season everything with vegetable, unrefined, aromatic oil.

Mix thoroughly.

Salad “Nostalgia” is ready! It can be served at any feast.

A hearty and amazingly bright rich salad that will be loved by everyone who tries it at least once. With a touch of nostalgia and the “amazing” novelty of a new ingredient in its composition, this salad will not leave anyone indifferent.

Bon appetit!

Classic vinaigrette “A la Kutuzov” (La Coutouzov)

Now let’s “mix” herring, boiled beef, green apple, red caviar, boiled eggs and salted mushrooms into the classic recipe. Already satisfying and piquant. How delicious it is, you'll lick your fingers!

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

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

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

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

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

Such an amazing dish as vinaigrette is not just vegetables, it’s your imagination and ingenuity. Come up with something original and maybe soon another culinary masterpiece will appear - similar to the one that has already been created.

1. It is better to choose loose potatoes rather than smooth ones - this way the salad will turn out “lush and shaggy”.
2. It is better to use salted cucumbers - they will give the dish a sour-salty taste.
3. And definitely fresh, real, unrefined sunflower oil.
4. You should not overdo it with vinegar, but it is better to abandon it altogether. It will kill all the mysterious aroma from childhood!
5. The most suitable for our dish is onion.
6. The vinaigrette can be placed not only in a large glass bowl, but also beautifully portioned using a salad ring. It’s no wonder that it contains bright, multi-colored products to show off the flavor of the dish in all its glory.
7. Can be served warm, with the addition of meat or seafood.
8. It can be placed on rye bread, decorated with green onions or dill.
9. Suitable for weight loss and approved for nursing mothers.
10. The shelf life is no more than a day.

How to decorate and serve a beautiful vinaigrette salad?

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

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

To do this, cut the beets and carrots into thin slices and place 4-5 slices in a row, overlapping each other.

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

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

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

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

Below you will learn how to easily prepare traditional versions. Clear illustrations, proven proportions and secrets of amazing taste await you. And, of course, many delicious ideas for alternative compositions. That’s what’s good about this king of the table: he hospitably accepts new components. At the same time, it does not lose its recognizable rich taste.

• Don't forget to look at the comments. Our friendly readers have already suggested life hacks on the composition. And a high-speed method of cooking root vegetables in the microwave was also described.

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Classic vinaigrette with peas

How good are the always available root vegetables! They make the dish perfect for any season.

For 4 servings we need:

• Potatoes - 2 medium potatoes
• Beetroot - 2 medium sized roots
• Carrots - 2 medium sized pieces
• Canned peas - 5-6 tablespoons
• Pickled cucumbers - 3-4 medium-sized pieces
• Vegetable oil - 2-3 tablespoons
• Salt - 1-3 pinches to taste
• Dill, parsley - optional

1) Boil the vegetables.

First, we wash the root vegetables from the soil. We will cook vegetables with their skins on, so we will use a brush and wash them thoroughly.

We don’t peel the vegetables or cut anything. For carrots and beets, the top and bottom remain in place. Place the root vegetables in different pans in salted cold water so that it covers the food completely. Let the water boil and cook over moderate heat until tender.

• Potatoes “in their jackets” are cooked for 20-35 minutes;
• Carrots - approximately 1 hour.
• Medium-sized beets - about 1.5 hours. If the water has boiled away, add boiling water to cover the beetroot.

How can you tell when carrots and beets are ready?

Prick it with a fork and lift it out of the water. Does the root crop slide off easily? So, I'm ready. Or we pierce it with a knife: the knife goes into the finished vegetable easily.

The secret to perfect boiled beets!

Carefully drain the boiling water and fill the beets with cold water 2-3 times. We poured it and waited for the water to warm up. Drained and added cold water again. Due to temperature changes, root vegetables cool faster and turn out even tastier.

2) Chop the ingredients.

We combine cooled vegetables into a vinaigrette, cut into small cubes. How to cut into cubes? First, divide the vegetable into plates. Then we cut the plates lying on top of each other into strips. And we cut this straw crosswise into cubes.

A good assistant that will speed up the process is the Naiser Dicer vegetable cutter. It will last a long time if used only for fruits and boiled vegetables.

Note! Do not combine chopped beets with potatoes and carrots. Place it in a separate bowl. Add half the oil and stir. This will reduce the pink coloration of other components. The variety of colors of the salad is so appetizing!

We usually don't peel pickled cucumbers. We cut off the nose of the cucumbers, where the stalk was attached, and cut them into cubes, just like root vegetables. If the cucumbers are noticeably leaking, lightly squeeze the cubes and add them to the potatoes and carrots. Our task is to ensure that there is no excess liquid in the mass.

When you want especially delicate salad, it is worth peeling the cucumbers. Especially when you use large salted ones with thick skin.

Let's start with peas - the baby's favorite ingredient! Open the jar, but do not cut out the lid around the entire circumference. Then you can bend it back and use a spoon to take out the required amount of peas, and the remaining peas will be stored in liquid. With this opening, the hinged lid makes it easier to drain the water. Just hold it and only water will pass through the gap.

Always drain the peas thoroughly so that the vinaigrette does not drip.

3) Combine vegetables into salad.

We got 2 cuts: potatoes, carrots, cucumbers, peas. And beets with butter. Add butter to the first cut and mix.

And only now we combine it with beets. Add salt and mix gently again.

Here it is - a generous multi-colored masterpiece! If you want, eat right away. And if the desire to experiment is great, then add new components.

Dedicated to video format lovers! It only takes a minute or so to watch. And the traditional Russian salad will become clear to you down to the last beetroot cube.

How to make vinaigrette with sauerkraut

In the first recipe we indicated the number of root vegetables. We will rely on it. We don't use peas, but we will add sauerkraut. The appetite of such an ensemble is off the charts! And it's easy to prepare too.

We need:

• Beets, carrots, potatoes (boiled or baked) - 300 g each
• Sauerkraut - 1-2 generous zhmeni (guideline - level with potatoes)
• Additives of other vegetables and fruits - to taste

In the cabbage version, we always like onions and a little sweet and sour apple

For refueling:

• Vegetable oil, salt, pepper
• Acidifier, if desired (after testing!)

How we make a juicy hit worthy of a holiday table.

Of course, cutting basic vegetables into equal cubes. Without them, dear ones, there is nowhere. Separately add half the oil to the chopped beets and mix.

Everything is simple with cabbage too!

Stretch the cabbage threads on the board and cut them crosswise. This way the strips won't be too long. We don't need any dissonance with cubes of root vegetables.

Combine everything except the beets and mix with oil. At the end, add the beets seasoned with oil. Look at the photo clues. They are step-by-step, clear and understandable.

And the most interesting thing is freedom! Adjust sour components to taste. Place cucumbers and cabbage one at a time or together in equal proportions. And don’t be afraid to trim pickled mushrooms with them. The richness of textures is the special charm of salads.

Moreover!

You can accent the finish of a dish with more than just lemon juice. Use vinegar.

Some housewives consider this bad manners. Don't believe me. Add 1-2 teaspoons of apple cider vinegar and a green apple. Chop it a little finer than the rest of the ingredients. For the ingredients in our proportion, 1/3 of a large fruit is enough. Here's another idea for a fun meal!

How to make a vinaigrette with fresh cabbage

An extremely interesting option. Mega juicy and very bright for the taste buds. Perfect for the holiday table.

We need:

• Constant base - 300 grams each of beets, carrots and potatoes
• Raw white cabbage - up to 500 g
• Canned peas - 150 g
• Pickled or salted cucumber - up to 4 pcs.
• Onions - ½-1 pcs.

For refueling:

• Vegetable oil - 3 tbsp. spoons
• Milk - 1 tbsp. spoon
• Sugar - 2 pinches
• Salt and lemon juice - to taste (try it!)

Preparation.

We boil or bake root vegetables. Cut into cubes. Season the beets separately with oil.

Finely chop the onion. To protect against bitterness, you can pour boiling water over it.

Shred the cabbage, add salt and knead thoroughly. Let it release the juice and become softer. We connect all components and refill. Basic sauce: shake everything with a fork until the sugar dissolves.

And if you’re too lazy to bother, this is the perfect option to put mayonnaise in. It can be half and half with butter. Common additions include green onions and dill.

Vinaigrette with herring - recipe with photo

This version is the most favorite among residents of sea coasts, including the Baltic states and the south of Ukraine. Of course, because here juicy vegetables and tender fish come together in a friendly union. A wonderful treat for holidays and everyday life. Be sure to try it!

We will need:

• Beetroot - 2 medium
• Herring (lightly salted) - 1 fish (up to 400 g)
• Carrot - 1 medium
• Potatoes - 2 tubers (about 200 g)
• Onion - 1 medium
• Salted or pickled cucumbers - 1-2 pcs.
• Apple (hard, sour) - from ⅓ to ½ of a large fruit

For refueling:

• Vegetable oil - 3 tbsp. spoons
• Lemon juice - 1 tbsp. spoon
• Black pepper (ground), salt - to taste

How to cook.

Boil the root vegetables and cut them into cubes. Chop the onion into a deep bowl, pour boiling water over it for a minute, drain the water and let cool. This way we will get rid of excess bitterness. Let's also turn a piece of apple into neat cubes. And we’ll do the same with the herring: cut it to the size of the vegetable components.

We are preparing the dressing. Shake the two main ingredients in a cup, add salt and pepper to taste. Divide the resulting sauce into 2 equal parts. First we will pour the beets directly. This way she won’t deliberately color her neighbors in the dish.

We combine all the ingredients. Add the second half of the dressing to the mix and mix gently. That's all!

For everyone who loves rich sauces!

Take note of the spicy version with sourness. Mix olive oil (2 tablespoons), juice of half a large lemon and fresh horseradish. Add it in portions and take a sample. Usually it takes from ½ to 1 teaspoon. We are sure that you will remember the vinaigrette prepared this way for a long time!

Quick vinaigrette with sprat

Every minute counts, and you really want to add a fishy note to your favorite recipe? Then we cook according to the recommendations of the brutal St. Petersburg chef Ilya Lazerson.

• Potatoes - 2 medium
• Carrot - 1 medium
• Beetroot - 2 medium
• Onion - ½ small head (you will also need onion rings to decorate the dish)
• Cucumbers (salted or pickled) - 10 small (or 5 cucumbers + the same amount of sauerkraut by volume)
• Sprat - 4 pcs. for each serving
• Apple cider vinegar (6%) - 1 tbsp. spoon
• Vegetable oil - 1-2 tbsp. spoons

And even though the maestro’s presentation is unique, it’s worth listening to. A lot of valuable life hacks await you. Here are some of them.

• The beets can be wrapped in cling film and baked in the microwave, processing each side for 3 minutes. This will retain more nutrients in the root crop.
• Peel raw potatoes and carrots with a peeler and cut into cubes. And already in this format we cook in boiling water - only 3 minutes after boiling. For each liter of water, add 2 pinches of salt and sugar and 1 teaspoon of vinegar.
• Sprinkle the diced onion with vinegar and leave to marinate for 20 minutes.

Vinaigrette with beans: a simple recipe

Beans always add satiety. And you need very little of it. We recommend making the sauce in this bean version spicier - with mustard.

Ingredients:

• Carrots (boiled) - 3-4 pcs.
• Potatoes (in jackets) - 6 pcs.
• Beets (cook or bake) - 2 large
• Beans (any color and variety) - 1.5-2 cups
• Sauerkraut (2 zhmeni) or cucumbers - 5-6 pcs.
• Dill and green onions - 1 bunch each
• Canned peas - optional

Spicy dressing:

• Mustard - 2 tbsp. spoons
• Vinegar (9%) - 4 tbsp. spoons
• Vegetable oil - 80 ml
• Salt, ground black pepper - to taste

How to cook easily and quickly.

We chop root vegetables as usual. Chop the greenfinch and finely dice the pickled cucumbers.

We take canned beans. Better small: about 1 cm long, without tomato. If you want to boil it yourself, . It reliably protects against dangerous substances that cause flatulence.

To fill, mix vinegar, oil, mustard in a bowl. Salt and pepper for yourself.

Combine all the ingredients in a deep bowl, season them with sauce and mix. Place in the refrigerator for 1 hour. Amazing taste!

Vinaigrette with avocado “New classic healthy lifestyle”

You ask: “Can a recipe with an exotic fruit be called a classic?” Of course, yes, if you target the audience of healthy lifestyle enthusiasts. These are the ones amazing people who always lead a Healthy Lifestyle (see where the acronym comes from?). Their menu contains only the right fats. And sugar is an eternal battle. For such an audience, avocado is the main superfood on the menu.

What you need for the base:

• Beets and carrots (boiled or baked) - 2 pcs. medium size
• Avocado (raw) - 2 pcs.
• Pickled cucumber - up to 4 pcs. (length 8-10 cm)
• Can be shared with sauerkraut. Or choose another crunchy souring component
• Optional peas and green onions
• Salt, pepper - after testing

For an exceptionally healthy sauce:

• Extra virgin olive oil - 2-3 tbsp. spoons
• Lemon juice - from half a large fruit
• Horseradish or mustard - to taste
• A little sweetener if the mixture seems sour

How we cook.

The base of beets and carrots remains unchanged. Boil or bake, cool and chop into small cubes.

We do it even simpler with avocados. We clean the ripe fruit and cut it slightly larger than root vegetables. In fact, it replaces boiled potatoes in the ensemble. And it brings with it a lot of valuable fats and nutrients.

How to make a salad savory with a pleasant crunch? Pickled cucumbers and cabbage take the stage. We cut them into the usual size. Mushrooms with a distinctly sour taste will also work.

All types of unusual greens, led by a stalk of celery, will also be included in the light version. And the most unexpected option is to prune the kiwi a little. Take the one that is not the ripest, with a clear sour accent.

To make the dressing, shake all the listed ingredients with a fork. We pour it over the cuttings, mix them... And enthusiastically wonder if we need to sprinkle them with something else nutritious. Yes, yes, don't be surprised! It’s difficult to stop being creative when it comes to improving the health of traditional recipes.

The topping can be 2-3 teaspoons of sesame seeds. Or harvesting sunflower seeds. Fill them with water in advance for a more delicate texture. Experiment! Healthy food should be original and tasty.

What else to add to the classic recipe: 5 variations

To Russian classics Green onions are most often added. We love more chop dill and parsley, play with the dressing.

A mushroom solution for the sour component would also be interesting. And more than once we put pickled cauliflower in Korean. They just chopped it to the size of the other components. Very, very!

The recipe won't even kill you canned corn. Take a little of it - 2-3 times less than peas.

Available in a variety of solutions and prunes and bell peppers.

What an interesting option with stewed cauliflower and onions! Unexpected, right? Try it, it's very easy to make. Cut the kale slightly larger than the root vegetables. Lightly fry the onion, add chopped cabbage and simmer until al dente. You can do it softer - until fully cooked. Add this mixture to beets, carrots and sour cucumbers. All that’s left is to add salt, and then you’ll be inspired to play with additives. Here is a new masterpiece that deserves cries of “Finger lickin’ goodness!”

You can also make a salad with pumpkin. Fry or stew and replace half the potatoes with it. Replace the second half with any seafood. Lightly salted fish, boiled squid or shrimp: don’t hesitate! It will be very nice.

The main rule is to preserve the classic composition of flavors. Hearty and sweet and sour - the original mood of vinaigrette. This means that we always need boiled beets and carrots in combination with pickled or pickled vegetables (cucumber, cabbage, mushrooms).

A festive table and a colorful family dinner, a solid snack to accompany alcohol and an excellent example for a vegetarian. Our hero can play all the roles. We would be interested to find out what additives you like in a classic vinaigrette. The step-by-step recipe with photos is universal. Rely on clear instructions for the base and don’t hold back your imagination in accents!