Vinaigrette according to a classic recipe with step-by-step photos. Delicious vinaigrette with sauerkraut and without cucumbers

Vinaigrette is a simple, tasty and healthy vegetable dish that can be easily prepared at home. Today there are a huge number of options for preparing vinaigrette. The main ingredients of the dish are beets, potatoes, carrots, onions, sauerkraut, pickled cucumbers, canned peas. Vegetable oil is used as a dressing. The appetizer can also be supplemented with mushrooms, herring, beans, and crab sticks.

Vinaigrette is very popular not only in the CIS countries, but also in Europe. Although the dish is considered Russian, similar salads are present in the cuisines of Scandinavia, France, and Germany. Vinaigrette can be consumed by people on a diet. Thanks to the presence of vegetables in the recipe, the salad helps normalize metabolism and has a beneficial effect on the gastrointestinal tract.

There is an opinion that the vinaigrette was created at the court of Tsar Alexander the First. A cook from France (Antoine Careme), who worked in the royal kitchen, saw his Russian colleagues pouring vinegar over chopped vegetables and asked: “vinaigre?”, which translated meant vinegar. Since Russian chefs did not understand French well, they decided that this was the name of the dish, but Antoine only wanted to make sure that vinegar was used as a dressing for preparing the dish. Since then, vegetable salad has been called vinaigrette.

This is probably the most popular version of vinaigrette, which is most often prepared by housewives in many homes. Vinaigrette is largely associated not only with beets, but also with the addition of, in addition to potatoes and carrots, green peas and pickled or pickled cucumbers. It is the last ingredients that give this salad that very recognizable taste.

In order to reduce the cooking time, use purchased, already cooked and chopped vegetables, which are sold in special sealed packaging.

You will need:

• potatoes (boiled in their jackets) – 7 pcs.;
• boiled beets – 4 pcs.;
• boiled carrots – 4 pcs.;
• peas – 300 g;
• cucumbers – 5 pcs.;
• onions (bulb) – 4 pcs.;
• vegetable oil;
• green onions;
• vinegar;
• sugar – 1 tbsp. l.;
• salt.

Preparation:

1. For a tasty vinaigrette, where the onion will not taste bitter or burn, you need to marinate it. Cut the peeled onion into medium cubes. Pour 0.5 liters of water into a bowl, add 2 tablespoons of vinegar and the same amount of sugar. Place chopped onion in a bowl with water, vinegar and sugar. Leave for an hour.

2. While the onions are pickling, cut the beets first into slices and then into small cubes. Brush the beets with vegetable oil. This must be done so that it does not release a lot of juice and color other vegetables.

3. Cut the peeled potatoes into 2 parts, then cut into slices, then chop into cubes.

4. Cut the pickled cucumbers and peeled carrots, as well as all the vegetables (into cubes).

5. Combine all chopped ingredients in one large saucepan. Add peas to the container.

6. Rinse the pickled onions under cold water and add them to the pan.

7. Wash the green onions and cut them into small pieces and add them to the vegetable mixture. Mix all the ingredients of the dish.

This vinaigrette can be stored undressed for up to several days in the refrigerator. Take it out as desired and eat it for lunch and dinner. Very healthy and tasty.

The salad appeared as a result of the fusion of two dishes - “herring under a fur coat” and the traditional “vinaigrette”. In the vinaigrette, instead of herring fillets, you can use preserved food, because it is often easier to buy in any store.

You will need:

• potatoes – 3 pcs.;
• beets – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• green pea– 4 tbsp. l.;
• herring fillet – 1 pc.;
• cucumbers (salted) – 2 pcs.;
• green onions;
• salt;
• ground black pepper.

For refueling:

• table vinegar - 1 tbsp. l.;
• Sunflower oil – 3 tbsp. l.

For the marinade:

• sugar – 1 tsp;
• salt – ½ tsp;
• water – 2 tbsp. l.;
• vinegar - 2 tbsp. l.

Preparation:

1. To prevent onions from becoming bitter in a dish, marinate them. To do this, peel the onion, chop finely, and place in a bowl. Add salt, sugar, water, vinegar to it. Leave to marinate for 15 minutes.

2. For the vinaigrette, you need to prepare the vegetables in advance. Boil them in their skins and cool. Then peel off the skin. First peel the boiled beets, potatoes and carrots and then cut them into medium cubes.

3. Check the herring fillet for seeds. Then chop into medium cubes.

4. Cut the pickled cucumbers into small cubes.

5. Place all the chopped vegetables in a deep bowl. Drain the pickled onions and place them in a bowl.

7. Use a mixture of vinegar and vegetable oil as a dressing. Pour in its container.

8. Season the vinaigrette with salt and pepper and mix thoroughly. The salad should sit for an hour.

Place the dish in a salad bowl, sprinkle with finely chopped herbs and serve. Bon appetit!

Hearty vinaigrette with beans, fresh cucumbers and herbs

When preparing this dish, you can use not only white, but also red beans. If you don't want to cook beans, use canned beans. Unlike previous recipes, here we will use fresh cucumbers. This salad will be more useful for those who cannot eat salted and pickled vegetables because of their pungency.

Instead of flax oil, it is allowed to season the vinaigrette with sesame, olive or sunflower oil. Use a ceramic knife to cut vegetables to retain more vitamins.

You will need:

• white beans – 140 g;
• beets – 3 pcs.;
• carrots – 2 pcs.;
• potatoes – 4 pcs.;
• green onions;
• dill;
• salt;
• lemon juice;
• flax oil

Preparation:

1. Soak the beans overnight to plump them up. Drain the water from it. Place the beans in a saucepan of cold water and simmer until tender, 40 minutes.

2. Boil beets, potatoes and carrots. Cook them with the lid closed. You can check the readiness of vegetables by piercing them with a fork. They must be pierced through. Remove the vegetables from the pan and wait until they cool. Peel the vegetables.

3. Cut carrots, beets and potatoes into cubes. Mix ingredients in a saucepan.

4. Add cooked beans to the vegetables. Drain the water from them first. Chop the cucumbers into medium-sized cubes and add them too.

5. Finely chop the green onions. Chop the dill. Add onion and dill to vegetables. Add salt to taste. You can add a little freshly ground black pepper.

6. Pour freshly squeezed lemon juice into the pan. Add oil and stir vinaigrette. Leave it to sit for a while. The flavors of all the vegetables will mix and it will only taste better.

A very tasty and fresh vinaigrette is ready. The abundance of greens and fresh cucumber makes it very healthy, crunchy, suitable for both children and adults. Eat healthy.

Vegetable vinaigrette with sour apples according to Emma's grandmother's recipe - video

Great clear example how such a simple salad is prepared. Very appetizing and understandable. In addition, a new tasty ingredient appears - sour apple, which greatly enriches the taste. I highly recommend you try making this salad.

Vinaigrette with beans and stewed vegetables

This recipe uses beans to replace canned peas. And sauerkraut is added. It will give its sourness and pleasant crunch to the salad, which many people love so much. The classic balance of the right vinaigrette will be maintained, but with other ingredients. There are fans of both cucumber salad, but there are also those who prefer this option the most. In any case, the best thing to do is try and prepare different options. If you have homemade sauerkraut at home, then this option is a must. But if you like both cabbage and cucumbers, then add them to the vinaigrette together, the taste will only benefit from this.

You will need:

• potatoes – 3 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• beets – 1 pc.;
• cucumbers (pickled) – 3 pcs.;
• sauerkraut – 200 g;
• beans - 1 can;
• water – 4 tbsp. l.

Onion marinade:

• vinegar – 50 ml;
• water – 150 ml;
• salt – ½ tsp;
• sugar – 2 tsp;
• bay leaf – 1 pc.;
• allspice (peas) – 4 pcs.;
• cloves – 2 pcs.

Dressing ingredients:

• salt – ½ tsp;
• sugar – 1 tsp;
• mustard – 1 tsp.

Preparation:

1. Pickle the onion. To prepare the marinade, pour vinegar, water into a saucepan, add salt, sugar, bay leaf, peppercorns and cloves. Place the container on the stove and wait until the liquid boils.

2. After the marinade boils, remove it from the stove and place the onion cut into half rings into it. It should be completely covered with liquid. Cover the saucepan with a lid and set aside for an hour.

3. Peel, wash, and cut potatoes, carrots and beets into small cubes. Pour oil into a deep frying pan, then place the beets and mix them thoroughly so that every piece is covered in oil. Place the carrots on top of the beets in an even layer; do not mix them. Spread the potatoes over the carrot layer. Pour in 4 tbsp. l. water. Cover the pan with a lid. Simmer vegetables for 5 minutes. over high heat.

4. Remove the container from the heat and set it aside without opening the lid. The vegetables should remain in this position for half an hour.

5. Chop the pickled cucumbers into cubes. Place them in a small bowl. Add strained cabbage. Add beans or peas. Add the pickled onions without liquid into the container.

6. To prepare the dressing, drain the broth from the stewed vegetables, add salt, sugar and mustard, stir.

7. Combine all vegetables and dressing in a salad bowl. Mix the future wingret thoroughly. Cover the container with cling film and place in the refrigerator for 2 hours. During this time, the salad will infuse, all ingredients will be well saturated with the sauce and the taste of each other.

The finished vinaigrette is served cold or at room temperature. Place it beautifully in a salad bowl or using special rings in portions on plates. Garnish with fresh herbs and serve. Very tasty and incredibly healthy, because it contains only vegetables. Bon appetit!

A very healthy raw food vinaigrette made from fresh vegetables and avocado

Vinaigrette is prepared exclusively from raw vegetables. This dish will help you maintain a slim figure and saturate your body with useful micro- and macroelements. In this version, potatoes are not used, since they are not eaten raw; zucchini will replace them. The rest of the vegetables are perfectly digestible in their raw form, and therefore the salad will bring a lot of benefits.

This salad should not contain canned vegetables. You can add fresh tomatoes, arugula, sour apple, and sour apple to it. To season the dish, you can use sesame, flaxseed, olive oil, and pomegranate juice.

You will need:

• beets – 2 pcs.;
• zucchini – 1 pc.;
• carrots – 1 pc.;
• cucumber – 2 pcs.;
• avocado – 1 pc.;
• cabbage – 1 pc.;
• peas – 200 g;
• dill;
• flax oil;
• garlic – 1 clove;
• lemon.

Preparation:

1. Wash thoroughly and then peel raw vegetables.

2. Cut the beets, carrots, and zucchini into medium cubes. Approximately the same as you usually cut into a vinaigrette or Olivier salad.

3. Place all the chopped vegetables in a bowl. Add peas. It can be fresh or frozen, in which case it will need to be defrosted in advance.

4. Finely chop the cabbage. Cut the cucumbers into bars. Cut the avocado in half and remove the pit. Then scoop out the pulp with a spoon. Cut it into cubes like other vegetables.

5. Chop the onion into small pieces, chop the dill. Add the greens last.

6. Add oil, mix ingredients.

7. Pass a clove of garlic through a garlic press and add to the vegetables. Squeeze the juice from the lemon. Pour it into the salad, stir.

Fresh, tasty and crispy vinaigrette is ready. Very unusual, but extremely healthy and tasty. Great for harvest season when all the vegetables are in their juice.

Pickled mushrooms are an excellent substitute for pickled cucumbers. The salad is especially tasty with white or black milk mushrooms. You can also use other mushrooms (honey mushrooms, White mushroom, boletus). If the season has been productive and you have prepared salted or pickled mushrooms at home, then you can use them. Otherwise, buy your favorite pickled mushrooms from the store. It can be honey mushrooms, champignons, or even a mixture of forest mushrooms.

You will need:

• beets – 3 pcs.;
• carrots – 2 pcs.;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• pickled or salted mushrooms – 200 g;
• green peas – 2 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• salt to taste.

Preparation:

1. Boil potatoes, carrots and beets in advance. Beets must be cooked in their skins so that they do not lose their color. But potatoes and carrots can be boiled without their skins and even cut into cubes to make it faster. Cut all the boiled vegetables into cubes and place in a salad bowl of a suitable size.

2. Cut the onion into small pieces and place in a container. If the onion is too hot and bitter, then this can be corrected by scalding it with boiling water and holding it in hot water for literally 2 minutes. After this, drain the water and the onion is no longer hot.

3. Remove the mushrooms from the marinade and allow excess liquid to drain. If you use pickled honey mushrooms, you can rinse them a little so that the viscous thick marinade does not spoil the consistency of the salad. If you use large mushrooms, chop them and place them in a salad bowl.

4. Add green peas to the salad. Sprinkle with fresh lemon juice. Salt the contents of the salad bowl. Season the vegetables with vegetable oil and stir.

Taste the vinaigrette to determine whether you need to add salt or not. If you wish, you can add a little vinegar for sourness, but pickled mushrooms will already give it a little. Determine everything to your taste. You can serve immediately or let it sit for about an hour.

Delicious vinaigrette with sauerkraut and without cucumbers

Sauerkraut is traditionally used in this salad. It goes well with pickled cucumbers, and you can also add it instead to add sourness to the dish.

Vinaigrette with the addition of cabbage is considered dietary. It contains low-calorie and easily digestible foods that can cleanse the intestines of toxins. For greens, use dill, parsley or green onions.

You will need:

• potatoes – 2 pcs.;
• beets – 1 pc.;
• carrots – 1 pc.;
• onions – 1 pc.;
• cabbage – 150 g;
• peas – 4 tbsp. l.;
• salt;
• olive oil;
• greenery.

Preparation:

1. Wash the potatoes, carrots and beets and boil them until tender. Wait until the root vegetables have cooled, then remove the skins from them.

2. Squeeze the cabbage from the liquid. If necessary, rinse it under cold water. Then chop a little with a knife so that the pieces are not too large.

3. Place the peas on a sieve to drain the brine.

4. Peel the onion. Rinse the greens under running water.

5. On a cutting board, chop the potatoes, carrots and beets into cubes. Finely chop the onion.

6. Mix root vegetables in a salad bowl. Add peas to the chopped vegetables, then cabbage.

Decorate the finished vinaigrette with herbs.

Perhaps you have already prepared a vinaigrette with herring and it seemed to you something similar to Herring under a fur coat. Her lazy version. But now let's add another unexpected fish ingredient to the salad, which not only will not harm the taste, but will also make the vinaigrette much more interesting. Crab sticks add juiciness and satiety to the vinaigrette.

Crab sticks go well with apple, so you can also add it to the dish only in small quantities.

You will need:

• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• crab sticks– 200 g;
• beets – 2 pcs.;
• pickled cucumber – 3 pcs.;
• peas - 1 jar;
• onion – 1 pc.;
• green onions;
• dill;
• herring (preserved food);
• mayonnaise.

Preparation:

1. Cut the peeled onion into large cubes. Scald the onion with hot water and leave it for 15 minutes, so the excess bitterness will disappear from it.

2. Cut the boiled potatoes, carrots, and beets into cubes. Chop the crab sticks into small pieces. Cut the cucumbers into cubes of the same size. In a beautiful salad, all ingredients should be cut equally.

3. Mix all the vegetables in a salad bowl and add the onions. Add peas.

4. Chop the herring into small pieces. If it is a whole fish, then do not forget to clean it of films and bones. The finished fillet is easy to cut.

6. Chop the dill and green onions and add to the salad. As a dressing, use mayonnaise in the amount of 2-3 tablespoons to your taste. Garnish with sprigs of greenery and you can serve on the festive table.

It is very unusual and unusual to find such an ingredient as chicken in a vinaigrette. Still, most often it is a purely vegetable salad. But the variation is worth trying. At least chicken goes well with both potatoes and beets. Moreover, it is no worse than herring, which not everyone loves.

For such a vinaigrette, you can prepare mustard dressing, with it the dish will become more aromatic and juicy.

You will need:

• chicken fillet – 1 pc.;
• carrot – 1 pc.;
• cucumber – 1 pc.;
• potatoes – 3 pcs.;
• beets – 1 pc.;
• parsley;
• sunflower oil;
• salt;
• pepper.

Preparation:

1. Take a medium-sized saucepan and place beets, carrots and potatoes in it. Cover the vegetables with water and cook until tender. The cooking process will take approximately 2 hours.

2. Boil chicken fillet in salted water. Take it out to cool so that by the time you cut the salad it will no longer be hot. You can put it in the refrigerator.

3. When the vegetables have cooled, remove the skins from them. Cut the root vegetables and cucumber into cubes and place in separate bowls.

4. Cut the boiled meat into medium pieces. Take a bowl and place all the chopped ingredients into it. Add salt, pepper, oil, stir.

Place the finished vinaigrette beautifully on plates and garnish with chopped parsley.

How to beautifully prepare a vinaigrette for the holiday - video recipe

For a holiday, I really want to serve even such a simple dish as vinaigrette, elegantly and beautifully enough so that it decorates the table and attracts the attention of guests. I invite you to watch how a delicious classic vinaigrette is prepared, and then based on it, an amazing festive composition is created that will decorate any feast, including the New Year.

Vinaigrette is a hearty, tasty and healthy vegetable salad that will decorate both your everyday and holiday tables. To prepare a dish, you need affordable products that are always at hand for every housewife. It is recommended to dress the salad only before serving, since seasoned vegetables can quickly deteriorate if left in the refrigerator.

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 pickled cucumbers.

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 - to 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

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? For beginners in cooking, a step-by-step recipe with photos 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.



Basically, that’s it for preparing the vinaigrette according to classic recipe it is considered finished and 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.

Vinaigrette is a delicious salad. A classic vinaigrette can be both light and satisfying - it all depends on the ingredients included in the recipe.

Most often, according to the classic recipe, the vinaigrette contains only vegetables. However, for satiety, you can add anything you like to this salad, including meat. Abroad, this dish is called Russian salad, and the word itself has long become a household word due to its picturesque composition and interesting appearance.

Considering that the vinaigrette contains quite simple ingredients, it is necessary to pay special attention to their quality: the overall taste of the salad will depend on the taste of each ingredient.

Classic vinaigrette - step-by-step recipe with photos

Classic vinaigrette is considered a winter dish. His recipe includes products that are usually stored in housewives' pantries from late autumn until spring. Classically, a salad recipe is just that: budget-friendly, tasty and prepared from stock. However, no one will stop you from preparing your favorite vinaigrette in the summer!

Ingredients:

• one beet;
• bulb;
• carrot;
• 5 small potatoes;
• two lightly salted cucumbers;
• sauerkraut;
• salt;
• pepper;
• vegetable oil

Preparation

1. First we need to cook all the vegetables. To do this, put potatoes, carrots and small beets into boiling water.

Beets take the longest to cook, so if you get a large one, open it in a separate container until soft. About halfway through cooking, add cold water. The beets will cook much faster.

1. Carrots and potatoes are cooked for about 20 minutes.

1. Let the vegetables cool a little so they don't burn our hands. Peel the potatoes and cut them into small cubes.

1. Peel the carrots and grate them on a coarse grater. In the traditional version, carrots are cut into cubes.

1. Carefully peel the beets, grate them or cut them into cubes, just like other vegetables.

1. Chop the onion.

1. Cut pickled or pickled cucumbers into cubes.

1. All you have to do is take a large bowl and mix all the chopped vegetables in it.

1. Add sauerkraut to the vinaigrette to taste, but you can make the salad without it.

Some housewives prefer to stew cabbage for vinaigrette.

All we have to do is mix the salad again, pepper and salt it, and then season it with a special dressing sauce. You will find his recipe below. But you can simply pour aromatic sunflower oil over the vinaigrette.

The traditional vinaigrette according to the classic recipe is ready! It is laid out on deep plates and served on the table as a main course, because it turns out to be satisfying.

Classic vinaigrette - recipe with fresh cabbage

An unconventional version of the classic vinaigrette with fresh cabbage can be turned into an excellent summer dish - low in calories and very tasty. Such a vinaigrette may well become a “trick” of a modern young housewife who follows culinary fashion trends and her figure.

To prepare we will need:

• 400 g fresh cabbage;
• 2 beets;
• 2 carrots;
• three boiled potatoes;
• a glass of peas;
• boiled beans - half a glass;
• olive oil 3 tablespoons;
• half a lime, salt to taste.

Preparation:

1. Place beets, carrots and potatoes in cold water and leave them to cook for 20 - 25 minutes.

Beets can be cooked in the microwave. Wash it thoroughly, cut it in half and put it in a regular plastic bag. We tie it, but so that there is air inside. We pierce it with a knife in two or three places. Microwave full power and time - 10 minutes. If it is not enough, then add it later.

1. During this time, we need to chop the cabbage very finely: it is better to cut out the veins from it, otherwise the delicate texture of the salad will be spoiled.
2. Finely chop the onion and add it to the cabbage.
3. Cool the vegetables slightly and peel the potatoes, carrots and beets.
4. Boiled vegetables can be grated, but it is best to cut them into small cubes - this way the salad will have a more harmonious taste, and almost all the ingredients will be the same in size and appearance.
5. To the cabbage add diced vegetables, peas and boiled beans to taste. Legumes can be canned, baked or steamed. Mix the future dish.
6. Prepare the vinaigrette dressing. To do this, mix lime juice with vegetable oil at a ratio of one to one.
7. Salt the vegetable mixture and fill it with dressing - two to three tablespoons will be enough.

The ingredients in this salad may vary depending on the contents of the refrigerator.

If desired, you can remove potatoes from the salad. This way it will be less filling, but dietary, so it’s suitable even for a late dinner.

Vinaigrette with green peas

An even lighter vinaigrette recipe in terms of calories, which is strikingly different from the classic version. We will use as much fresh vegetables as possible, which means this is a great summer dish.

Ingredients:

• a glass of beans;
• a glass of fresh or canned peas;
• two fresh cucumbers;
• 2 potatoes;
• 2 carrots;
• a lot of greenery;
• lettuce leaves;
• vinaigrette dressing.

Preparation:

1. This vinaigrette recipe is as simple as possible; you don’t need to cook almost any vegetables except potatoes. We first clean it, and then put it in cold water, then most of the starch will come out of it. Cook until done.
2. Cut the slightly cooled potatoes into small cubes.
3. Add beans and peas to the potatoes. We can use canned beans, or we can boil the beans and put the peas directly fresh.
4. Cut the cucumbers into small cubes, the size of peas. Add them to the salad mixture.
5. Now it’s the carrot’s turn: for a fresh summer vinaigrette, we won’t boil it, but wash it well and grate it on a coarse grater.
6. The most creative stage of preparing our salad begins: take a bunch of your favorite greens - you can use dill, parsley, celery leaves or fresh green onions. Chop the greens and pour them into the salad - pay attention to the amount of green color, in our case, the more, the better.

Arrange the salad in portions and add vinaigrette to taste. If necessary, pepper and add a spoonful of dressing.

Even lovers of traditional recipes will love the incredible combination of flavors of fresh vegetables and herbs! Bon appetit!

Classic vinaigrette - recipe with baked vegetables

In Rus', vinaigrette was prepared from vegetables baked in the oven. In this case, the salad turns out drier, not watery, and the benefits of baked vegetables far exceed their boiled counterparts. In addition, the taste of the dish becomes more intense. This salad can be eaten even by people on a strict diet for health reasons.

Ingredients:

• 430 grams of beets;
• 170 g carrots;
• 230 g potatoes;
• fresh green peas about 130 g;
• olive oil 50 g;
• a little sugar;
• salt;
• pickle;
• parsley.

Preparation:

1. Cut the beets into large slices, pour in olive oil, sprinkle with salt and place on a baking sheet.

1. We also chop the carrots and potatoes coarsely, pour in oil and sprinkle with spices and place on a baking sheet with the beets.

You need to bake the vegetables, covering them with a sheet of foil, for half an hour.

1. Combine the coarsely chopped baked vegetables in a bowl.

1. Add finely chopped pickled cucumber. Scald the green peas with boiling water and also add to the salad.

1. Finish the preparation of the vinaigrette with finely chopped parsley and coarse sea salt and sugar.

The traditional Russian recipe produces a vinaigrette that is quite glamorous in presentation - in it the vegetables are not finely chopped, but chopped into large pieces. This allows you to taste each ingredient separately. By the way, it turns out very tasty.

Vinaigrette dressing

Of course, a traditional vinaigrette can simply be topped with vegetable oil and sprinkled with salt, but it is much more interesting to prepare a special dressing that will highlight the taste of the dish and give it new shades.

Dressing ingredients:

• wine vinegar - two tablespoons;
• dill and basil;
• olive or linseed oil (you can take any vegetable oil, but these are better);
• salt to taste;
• freshly ground allspice.

Preparation

1. Pour wine vinegar into a jar, salt and pepper it.

It is very good to let this sauce sit for several hours, then the herbs and spices will permeate the oil.

1. Swing the jar in the air, whisking the liquid.
2. Pour in vegetable oil, close the lid of the jar and shake vigorously again to combine the vinegar and oil.
3. Finely chop the greens and add to the jar to taste, shake well again.

A wonderful vinaigrette dressing is ready!

Regardless of which vinaigrette recipe you choose, it will definitely turn out tasty and appetizing. Don't forget that a properly prepared dish is only half the battle in cooking, the other 50% is the correct presentation.

I suggest you watch a video recipe for making a classic vinaigrette with herring

Bon appetit and see you new recipes!

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

History of vinaigrette

Although vinaigrette is usually called “Russian salad” abroad, there is no reliable information about its homeland. It originated in Germany or the Scandinavian countries.

It is known that in ancient English cookbooks dating back to the mid-19th century, there was a recipe for a Swedish beet salad with herring, strikingly reminiscent of a modern vinaigrette, or rather “Herring under a fur coat”.

In addition to the two main ingredients, it included pickles, chicken egg white, potatoes and an apple. The role of the dressing was a mixture of sour cream, vinegar, olive oil and ground yolk.

Russian chefs also liked this salad. But they couldn’t resist and added some original domestic “zest” to it in the form of sauerkraut, cranberries and pickled cucumbers.

The benefits of vinaigrette

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

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

Due to the low calorie content of the salad, nutritionists recommend that those who intend to lose a few extra pounds love it with all their hearts. A dressing of vegetable oil and spices will help improve bowel movements and cope with a “delicate” problem - constipation.

Calorie content of vinaigrette

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

100 g of vinaigrette contains only 95 kcal. This is surprisingly low, with more than a third of it coming from oil filling.

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

Classic vinaigrette - step-by-step recipe with photos

Learning how to prepare vegetable salad vinaigrette is not particularly difficult. The main thing is to observe the proportions of the products used, to find the so-called golden mean, so as not to end up with a too spicy or, conversely, tasteless lean dish.

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

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

Your mark:

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

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

Cooking instructions

Peas vinaigrette recipe

The recipe for this popular winter salad does not strictly regulate the amount of ingredients added to it. You have the right to reduce or increase them based on your preferences, thereby achieving the ideal taste balance.

To make a traditional green pea vinaigrette you will need:

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

Preparation procedure:

1. Boil potatoes, carrots and beets in their skins in a saucepan or using a double boiler until they become soft and cannot be pierced with a knife.
2. Peel the potatoes and cut them into cubes with sides 1cm*1cm.
3. Cut the peeled carrots, beets and pickles into cubes of the same size.
4. Finely chop the greens (dill, parsley) and green onions.
5. Peel the onion and chop finely.
6. Mix all the ingredients in a container, add canned peas and salt.
7. The salad is dressed with refined sunflower oil or mayonnaise. However, the second option will be more high in calories.

Stored cooked this recipe salad in the refrigerator for no more than two days.

How to make a vinaigrette with sauerkraut?

This variation of vinaigrette is perfect for both everyday and holiday dishes. This time we suggest you not cook vegetables, but bake them in the oven.

To do this, carefully washed potatoes, beets and carrots must be wrapped in foil, placed in the middle of a baking sheet and left in a preheated oven for about 1 hour. In addition to the vegetables mentioned, you will need:

• pickled or pickled cucumbers - 2-3 medium-sized pieces;
• half a can of canned peas;
• 150-200 g sauerkraut;
• juice of half a lemon;
• herbs and spices to taste;
• vegetable oil.

Preparation procedure:

1. Peel the cooled baked vegetables, cut them into cubes, and place them in a convenient salad bowl.
2. We remove excess liquid from the sauerkraut by squeezing it out with our hands before adding it to other vegetables.
3. Place the peas in a sieve, allowing excess liquid to drain, and add them to the other vinaigrette ingredients.
4. Now let’s start preparing the dressing; to do this, mix lemon juice, spices, herbs, green onions and vegetable oil in a separate bowl.
5. Pour the dressing over the vegetables and mix thoroughly.
6. Let the salad sit in the refrigerator for about half an hour.

Fresh cabbage vinaigrette recipe

If you are wondering whether you will spoil the vinaigrette by replacing sauerkraut with fresh cabbage, our answer is no. It will still remain just as tasty and healthy, especially if you prepare it according to our recipe. In addition to traditional beets, carrots and potatoes, you will need the following set of products:

• white cabbage - half a head;
• a couple of pickled cucumbers;
• canned peas - ½ can;
• 1 onion;
• vegetable oil and vinegar for dressing;
• 1 tsp sugar and a pinch of salt.

Preparation procedure:

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

How to make vinaigrette with herring

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

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

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

Preparation procedure:

1. Boil potatoes, carrots and beets. If you want to protect the pan from staining, you can put the beets in a plastic bag, tie it on top and cook directly in it.
2. While the vegetables reach the required softness, peel the herring from skin and bones and cut the fillets into small cubes. Milk and caviar can also be added to the salad, they will become its highlight.
3. Peel the onions, wash them and chop them into cubes or half rings. You can remove its bitterness by pouring boiling water over it before adding it to the salad.
4. To the beets add peeled and diced boiled vegetables, as well as sauerkraut.
5. Add salt and spices to the salad, mix everything thoroughly, season with vegetable or olive oil.
6. Decorate the salad with a slice of apple and herbs.

Have you tried vinaigrette with sprat? No?! Then you have a great opportunity to surprise yourself and your guests!

Vinaigrette with beans - a delicious salad recipe

Although beans are not part of the classic vinaigrette, they fit into it very organically. The highlight of the recipe below is its vinegar-mustard dressing. In addition to the constant vegetable trio - potatoes, carrots and beets, you will need:

• a glass of red beans;
• 2-3 pickled cucumbers;
• red Crimean onion – 1 pc.;
• a small bunch of dill and green onions;
• 1 tbsp. mustard;
• 2 tbsp. vinegar;
• 40 ml vegetable or olive oil;

Preparation procedure:

1. Boil carrots, potatoes and beets using the chosen method; when they have cooled completely, peel them and cut them into cubes;
2. The beans must be soaked overnight in cold water. If this condition is not observed, then it must be allowed to stand in water for at least 2 hours. Boil the beans in salted water for about 60-70 minutes.
3. Add finely chopped pickled cucumber, chopped herbs, fresh green onions to the boiled vegetables and beans.
4. In an empty bowl, mix the ingredients for the dressing: oil, mustard, vinegar, a little salt and pepper. Stir until smooth and pour the resulting dressing over the vegetables.
5. Let the vinaigrette sit in the refrigerator for a couple of hours.

Recipe for vinaigrette with pickles

In addition to the pickled cucumber recipe mentioned in the title, we suggest diversifying this classic snack with chopped egg. You will need a simple set of products:

• potatoes – 2-3 pcs.;
• carrots – 2 pcs.;
• beets – 1 large;
• pickled cucumber – 2-3 pcs.;
• canned peas - ½ can;
• onion – 1 pc.;
• chicken eggs – 3 pcs.;
• salt, pepper to taste;
• spicy mustard - 1 tbsp;
• vinegar – 2-3 tbsp;
• unrefined vegetable oil – 40-50 ml.

Preparation procedure:

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

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

You can use any of the above recipes as a basis.

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

Pour boiling water over the chopped onion to remove the bitterness. Mix all the products, pour in the oil-lemon dressing and let it brew for a while before delighting your household with it.

Which beets to choose?

1. To prepare the vinaigrette, you need to choose a table variety of beets with dark red or burgundy pulp.
2. The ideal shape of a vegetable, indicating the correct growth conditions, is oval-spherical.
3. Try to give preference to root vegetables with smooth, non-cracked skin without signs of rot or spoilage.
4. On the shelves it should be sold without tops, because the leaves draw precious moisture from the vegetable, making it flabby.

How to cook vegetables?

Regardless of the chosen variation of the vinaigrette, its three main ingredients, which are potatoes, carrots and beets, must be boiled until soft. Moreover, this does not have to be done in the classic way - in a saucepan. You can bake vegetables in the oven, steam them or in a slow cooker on the “Baking” or “Reheat” mode, wrap them in cellophane and put them in the microwave. The cooking time for vegetables will not differ much, no matter which method you choose:

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

Sauce or vinaigrette?

Traditional “Russian salad” is seasoned with sunflower oil or mayonnaise. However, these options are boring. The vinaigrette will “sound” much more interesting if it is seasoned with fresh lemon juice mixed with olive oil, or a mixture of several types of mustard with cardamom, sunflower oil and wine vinegar.

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

1. If you bake vegetables for vinaigrette in the oven, they will not lose their beneficial features, and as much as possible will be passed on to the dish.
2. By adding pickled cucumber to the vinaigrette, you turn the salad into a perishable dish that is not advisable to store for more than a day.
3. You can prevent beets from staining other vegetables by adding oil to them separately from them.
4. Pickled mushrooms and apples can serve as an excellent replacement for pickled cucumbers.
5. In order for the vegetables to be better soaked in the dressing, they should be cut into small cubes.

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