During the reign of Peter the Great, vinaigrette as a salad was not known. People ate food without stirring. Only a few years later, in France, culinary experts decided to mix a set of vegetables, and this dish appeared. Different products are added to the recipe and everyone chooses for himself.

This is how we are used to seeing it. Composition and taste qualities its not treason, and today.

For the recipe for a regular vinaigrette you need:

• tubers fresh potatoes- 300 gr;
• Beets - 150 gr;
• Carrots - 200 gr;
• Salted or pickled cucumbers - 100 gr;
• Turnip onion - 80 gr;
• Table salt - 5 gr;
• apple cider vinegar - 1/4 cup;
• Sunflower oil - 50 gr;
• Sugar - 5 gr;
• Black pepper - 3 gr;
• Sprigs of dill greens - 20 gr.

How to make a regular vinaigrette:

1. We wash all prepared vegetables from dirt. We put it in different pots and put it on the fire. After boiling, we continue cooking: for beets - 60 minutes, potatoes and carrots - from 20 to 30 minutes.
2. Now you need to test the readiness of the products. To do this, it is enough to pierce the vegetables with a sharp knife, if it enters freely, then the root crops are ready.
3. Cool the vegetables, peel and cut into cubes measuring 1 cm by 1 cm.
4. Onion We clean from the husk, cut off the lower and upper parts. Wash and cut very finely.
5. After we cut the pickles - a medium cube.
6. We mix all prepared products in a deep container.
7. Preparing salad dressing. To do this, add oil and vinegar to a small container, add salt, pepper, sugar. We stir. Finely chop fresh dill sprigs. Mix again. We clean in a cold place for 20 minutes so that it is infused.
8. Season the prepared vegetables with the prepared dressing and mix.
9. When serving, decorate with fresh herbs.

Tip: an appetizer can be served on the table in two ways. The first, as a common dish in a salad bowl. The second is individual delivery.

How to cook vinaigrette - a regular recipe with peas

After cooking, you can add a little pickled oyster mushrooms to it, then from a simple dish it will turn into a holiday. Its taste will be much richer and more pleasant.

What is included in a regular vinaigrette:

• Carrots - 100 gr;
• Beets - 200 gr;
• Red beans - 200 gr;
• Canned green peas- 200 gr;
• Small potato tubers - 200 gr;
• Sauerkraut - 150 gr;
• Turnip onion - 50 gr;
• Pickled oyster mushrooms - 100 gr;
• Table salt - 5 gr;
• Vegetable oil - 60 gr.

Vinaigrette recipe with peas:

1. Boil clean vegetables until tender. Let them cool completely and remove the top skin, which is not suitable for consumption. We cut the potatoes into cubes 1 cm * 1 cm in size. We put them in a container where the cold appetizer will be mixed.
2. We cut the beetroot in the same way as the potatoes.
3. We throw the purchased sauerkraut into a sieve and let the excess brine drain. If the strips are too long, then they should be chopped a little.
4. After we cut the carrots into cubes.
5. Open canned beans and put on a sieve. We are waiting for the excess moisture to drain. We put it in a bowl with chopped products.
6. With peas we act in the same way as with beans.
7. Put the oyster mushrooms in a colander and rinse with filtered water. We chop finely.
8. Gently stir, add a little salt and season vegetable oil.
9. Cover it with a lid and put it in a cold place for 20 minutes. This is required in order for the snack to infuse.

How to make a vinaigrette recipe

In this cooking option, not only an additional ingredient is considered - sauerkraut, but also the technology for cooking vegetables has been changed. Instead of boiling, baking in food foil is used, due to which the taste and aroma of the dish will not be ordinary.

What you need for a regular vinaigrette:

• Fresh potatoes - 250 gr;
• Fresh carrots - 150 gr;
• Fresh beets - 150 gr;
• Green peas - 1/2 can;
• Sauerkraut - 100 gr;
• Pickled or pickled cucumbers - 150 gr;
• Turnip onion - 80 gr;
• Sunflower oil - 40 ml;
• Table salt - 5 gr;
• Ground black pepper - 5 gr.

How to make a regular vinaigrette recipe:

1. Wash vegetables from dirt. We take food foil and cut it into small squares. We wrap each vegetable separately, pre-lubricated with oil.
2. Place on a baking sheet and place in the oven. We build a temperature of 190 - 200 degrees. Cooking time for vegetables will be from 30 to 45 minutes.
3. Let the cooked root crops cool and peel them. We cut into cubes measuring 1 cm by 1 cm.
4. We clean the onion from the husk, wash it. We cut into small cubes.
5. Pickled cucumbers are taken out of the jar and placed on a paper napkin to drain excess brine. We cut into small cubes.
6. We squeeze sauerkraut from excess brine, and lay it on a cutting board. We cut it into shorter strips.
7. We put all prepared products in a clean salad bowl, add table salt, pepper and season sunflower oil. We stir everything.
8. We serve the dish on the table, after making a decoration of vegetables.

Important: in this version of the vinaigrette, you can add a sour apple or cranberry.

How to make a regular vinaigrette

Replacing pickled cucumbers with green olives in cooking, we get a completely new and original look lettuce. It can be used both at dinner and put on festive table. Prepare it and surprise all your guests with a new and unforgettable taste.

The following products are required:

• Potato - 150 gr;
• Carrot - 80 gr;
• Beets - 100 gr;
• Green olives - 1/2 can;
• Olive oil - 40 ml;
• Fresh green onion feathers - 40 gr;
• Table salt - 5 gr.

How to cook a vinaigrette recipe:

1. We clean the purchased vegetables from dirt under running water. Put in a small saucepan and put on fire. Beets are best cooked in a separate large saucepan.
2. Drain the water, and remove the vegetables themselves to the side until completely cooled. After we clean from the skin.
3. Shred the vegetables in small cubes.
4. We open the olives and drain the brine from them, put them on a paper towel so that they dry a little. We chop them into rings.
5. We wash the feathers of fresh onions, let the excess water drain and dry.
6. Finely chop it on a cutting board.
7. We put the prepared products in a plastic container, add a little salt, pepper and season with oil. We mix.
8. We lay out a slide on a flat dish, decorate and serve.

Regular vinaigrette recipe

By adding seaweed to the vinaigrette, you not only get an unforgettable taste, but also saturate your body with useful vitamins and minerals. The taste of the finished dish is tender and spicy.

Necessary:

• 1 boiled beet;
• 1 boiled carrot;
• 4 boiled potatoes;
• Green peas - 100 gr;
• Fresh cucumber - 80 gr;
• Onion - 50 gr;
• Marinated seaweed - 70 gr;
• Fresh dill or parsley - 10 gr;
• Oil with a smell - 40 ml.

Vinaigrette recipe regular:

1. Until the moment you decide to cook a vinaigrette salad, you need to make sure that all root vegetables are boiled.
2. Chilled vegetables are peeled and cut into small cubes.
3. We clean the onion from the upper leaves and cut off places that are not suitable for eating. We wash. Cut into straws.
4. We take out the seaweed from the package, and put them on a napkin, thereby letting them dry a little.
5. Wash fresh herbs and shake. Lay out on a paper towel until completely dry. After finely chop.
6. We put the chopped vegetables in a salad bowl, add a little salt and pepper, if necessary. Fill with oil and stir.
7. We serve on the table.

Tip: B this recipe seaweed replaces the usual sauerkraut, so it is better to buy them in bags. It is in this form that seafood has a slightly sour taste. Of course, you can also use salted seaweed, which is sold in tin cans, but there will not be such a pronounced taste as the pickled look.

In conclusion, I would like to say that there is a large number of. By preparing one of the above recipes, you will please not only yourself, but also your loved ones. Do not be afraid to experiment, and then your loved ones will be satisfied.

Vinaigrette is a traditional Russian salad, consisting only of vegetable ingredients. That is why they love to cook it in fasting. Despite the absence of meat, it is tasty, satisfying and incredibly healthy! Classic recipe vinaigrette includes carrots, beets, potatoes and vegetable oil. Other ingredients vary: pickled cucumbers or sauerkraut are used as a salty component. Well, a protein supplier can be like green pea and boiled beans.

Greens are also added to the vinaigrette. It can be parsley, dill, green onion, basil leaves, etc. In addition, you can add fried or raw onions, garlic, black pepper and other spices to it. The final taste of the dish depends only on your preferences!

The classic Russian salad Vinegret is pronounced the same as original name gourmet French dressing Vinaigrette.

"Vinaigret" - this word our compatriots also denote a set of incompatible things. Like the salad of the same name, in which boiled, pickled and salted vegetables are at the same time. In Russia, vinaigrette is considered "chosen", because it contains only those products that are independently harvested in the fall and consumed in the winter. This dish is an indispensable attribute of Christmas, Old New Year and Lent!

The vinaigrette can be kept in the refrigerator for up to 5 days. It only gets better with time. Below are a few traditional recipes, following which you will make your own, delicious vegetable vinaigrette.

green pea vinaigrette recipe

This a traditional dish cooked from boiled vegetables (beets, potato tubers and carrots), onions, peas and pickles.

Servings: 4 to 6

What products will be required:
2 medium potatoes;
2 medium carrots;
2 medium sized beets;
2 pickled cucumbers;
150-160 gr. green peas;
4 tbsp vegetable oil;
1 tsp salt.

Important! Vegetables always vary in size, so it's hard to say for sure how many grams of a particular product you need to take. Use the following rule: the volume of chopped beets, carrots and potatoes should be approximately equal.

Step 1
Wash potatoes, carrots and beets thoroughly under running water.


Place them in a saucepan. Pour over cold water to completely cover the vegetables.


Turn on the fire. When the water is slightly warm, add a teaspoon of salt. So you don't have to salt the food afterwards.
As soon as the water boils, note the time. Simmer for 20 minutes over medium heat, then remove the potatoes.


After 15-20 minutes, remove the carrots and continue to boil the beets.
Beets should be completely covered with water throughout the cooking. So top up as needed. Boil the root crop after removing the carrots for another 25-30 minutes. Then remove the pan from the burner and drain the boiling water.

Step 2
Wait for the food to cool down.


Peel the roots and potatoes from the skin. Remove a couple of cucumbers from the jar.


Cut the beets into small pieces and pour into a separate bowl.

Drizzle ruby ​​cubes with vegetable oil and mix well. Let them rest for a while. This trick will prevent all the ingredients from being painted in a single beetroot color.


Cut potatoes, carrots and cucumbers into equal pieces. Put in a separate bowl.

Step 3
Throw in green peas.


Mix thoroughly.

Combine the beetroot cubes with the rest of the ingredients just before serving. If you do this ahead of time, the beets will run and paint everything around.




This salad is very nutritious and is quite suitable as a separate dish. It can also be served as a side dish for chicken.

bean vinaigrette recipe

Instead of beans in this dish, you can use peas, but original recipe means beans. Traditionally, this salad is dressed with sunflower oil, but it can be replaced with any other to your taste.


Cooking time: 2 hours

Ingredients:
1 large or 2 medium beets;
2 carrots;
1-2 potatoes;
1 medium onion;
sauerkraut - 250-300 grams;
pickled cucumbers - 250-300 grams;
1 can (about 430 grams) canned beans of your choice
sunflower or any other vegetable oil;
salt to taste.

Step 1
Pour unpeeled but washed carrots and potato tubers with cold water. Place over medium heat and simmer until tender, about 30 minutes. Boil the beets in a separate saucepan.
Let the vegetables cool to room temperature. Peel off the skin.

Step 2
Cut the beets into small cubes. Pour into a deep bowl, pour oil and mix.


Add finely chopped onion.


And diced pickles.


Chop potatoes.


And carrots.

Step 3
If sauerkraut is too sour or salty, rinse it under cold water. Squeeze out the liquid, chop finely and pour into a bowl.


Add beans. If you are using canned, rinse it first. Remove all liquid before adding the beans to the bowl.


Salt to taste. If necessary, add more sunflower oil. Mix everything well.


Serve as a side dish or salad. Enjoy!

Vinaigrette recipe with beets and sauerkraut

This traditional salad Russian/Ukrainian cuisine. In addition, it is very bright and beautiful!


To make things easier, you can use canned beets instead of raw beets. She tastes just as good! By doing this, you will reduce the amount of hassle associated with cooking by about half an hour. Same with sauerkraut. If you have your own, great, but store-bought is just as good.

This salad is great for parties as it can be prepared ahead of time. It tastes even better the next day! You can cut down on ingredients proportionately if you're making this for your small family.

Ingredients:
2 cans of pickled beets (400 grams) or 3 medium raw beets;
3 medium potatoes;
3 medium carrots;
half a glass of sauerkraut (squeeze out the liquid);
3 pickles;
2 tbsp sunflower or olive oil;
1 tbsp white vinegar;
1 small onion, finely chopped.

How to do:

1. Boil the beets in a medium saucepan for 1 hour. You can test for doneness by piercing it with a knife. If it is ready, the knife will easily pass through. If using canned root vegetables, no cooking is required.

2. Boil potatoes and carrots in another saucepan (about 30 minutes). Don't overcook potatoes.

3. Drain water from vegetables. Let stand until cooled to room temperature.

4. Peel food.


Cut the beets into small cubes. Place them in a separate bowl.


Grind the rest of the ingredients. Chop the onion.




5. Mix beetroot pieces with 1 tbsp. sunflower oil. This will protect the rest of the products from painting in beet color.

6. Mix all ingredients with 2 tbsp. vegetable oil and 1 tbsp. vinegar.

If needed, add more sauerkraut or pickles for flavor.
Refrigerate. Bon Appetit!

Roasted beetroot vinaigrette recipe

This is a classic Russian salad, consisting of a traditional set of boiled, salted and pickled vegetables. Refueled with vegetable oil. Served with fresh herbs as a separate dish or as a side dish. The uniqueness of this recipe lies in the fact that here the beets are not boiled, but baked in the oven. We hope you enjoy it!

Volume: 5-6 servings

Ingredients:

1 large beet;
3 medium red potatoes;
1 medium carrot;
1 tsp white vinegar;
2 tsp salt or more if needed;
6-7 pickled gherkins;
1 bunch of fresh parsley;
3 tbsp olive or sunflower oil;
ground black pepper to taste.

Step 1
Preheat oven to 220°C.
Wrap the beets in aluminum foil and roast for about 40-45 minutes. Check the readiness with a fork: it should easily pierce the vegetable.
Unroll foil after baking. Cool to room temperature.
Cut into small cubes with a sharp knife. Roasted beetroot is really delicious! To save time, you can bake the root vegetable in advance. To do this, simply put it in the oven when you cook any other dish there.

Step 2
cut raw potatoes and carrots into small even cubes. Place them in a large pot filled with water. Add vinegar and salt. Vinegar is necessary so that the potato pieces do not get wet and crumble.
Bring to a boil over medium heat. Reduce heat and simmer until potatoes are tender (about 15-20 minutes).
Drain water and cool to room temperature.


You don't have to chop vegetables before cooking. You can cook them in their skins and only after that grind them, if it's more usual. We do this because it's faster.

Step 3
Cut the gherkins into small pieces. You can also add sauerkraut at this stage. This is not necessary as the crispy cucumbers provide enough flavor. Plus, they add a nice texture to the dish!

Step 4
Chop the parsley.
In a large bowl, mix chopped vegetables and herbs. Drizzle with sunflower or olive oil and stir well. Salt and pepper to taste.


Bon Appetit!

Below are several videos that detail how to make the most delicious homemade vinaigrette.

We hope you enjoyed our vinaigrette recipes and will be making some of them soon! Bon Appetit!

Vinaigrette is a popular dish among the former Soviet Union, the main ingredients of which are the following vegetables: beets, carrots, potatoes, onions, sauerkraut and pickles. This set of products is the basis classic version making vinaigrette. It is also allowed to use salted herring, boiled fish, salmon, canned green pot, pickled mushrooms or beans. If salted fish is used, sauerkraut is usually not added. Season the salad with a mixture of table vinegar and any vegetable oil, adding salt and black pepper. Sometimes mustard and egg yolks are added to the dressing. By the way, the name of the dish was borrowed from French cuisine: this is the name of french sauce olive oil and white wine vinegar (vinaigrette). A lot of people make this salad this way. You can find recipes in which even natural unsweetened yogurt is used for dressing - it all depends on the taste preferences of the cook.

Vinaigrette - preparing food and dishes

Most of the cooking time for vinaigrette is the preparation of vegetables. Therefore, it is recommended to do this in advance. Potatoes, beets and carrots should be thoroughly washed from dirt and put to simmer in separate pans. Cooked and peeled vegetables are cut into cubes or small slices. You can also not boil, but bake vegetables in the oven. If fish is used in the salad, all bones and skin are removed from it. Liquid is drained from canned foods (mushrooms, beans, peas). After all the products are prepared, you can start cooking the vinaigrette.

From the dishes you will need a saucepan (not one), a bowl or a small bowl, a salad bowl, a knife and a cutting board. To prepare the dressing, you will need a small bowl, preferably with a lid. The dish is served on ordinary plates.

Vinaigrette Recipes:

Recipe 1: Vinaigrette

The most common type of vinaigrette. The composition of the salad includes potatoes, beets, onions, cucumbers and sauerkraut. The dish is prepared quite quickly if you prepare all the vegetables in advance.

Required Ingredients:

• Beets - 150 g;
• Potatoes - 320 g;
• Pickled cucumbers - 300 g;
• Sauerkraut - 300 g;
• Onion - 140-150 g;
• Sunflower oil - for dressing.

Cooking method:

Wash potatoes and beets thoroughly and set to boil. When the vegetables are ready, remove the pots from the heat (cook them separately from each other) and leave to cool. We clean the cooled potatoes and beets and cut into small cubes (or thin small slices). Cut pickled cucumbers into small cubes, then squeeze lightly. We also cut the onion into small cubes. If the cucumbers are quite large, with a thick skin or a large number of seeds, the skin should be peeled and the seeds removed. If in sauerkraut there are large pieces- cut. Too sour cabbage can be washed with cool water and squeezed out. We mix all the vegetables in a small bowl, add a little salt and season with vegetable oil. Vinaigrette is served garnished with parsley sprigs.

Recipe 2: Vinaigrette with fish

Very unusual but incredible delicious recipe vinaigrette. The composition of the dish, in addition to vegetables, also includes mushrooms and fish. You need to season this salad with two different sauces, the methods of preparation of which can be found in the recipe itself.

Required Ingredients:

For salad:

• Fish - 1kg;
• Beets - 4 small pieces;
• Potatoes - 4 pcs.;
• Pickled cucumbers - 4 pcs.;
• Fresh cucumbers - 3 pcs.;
• Pickled mushrooms - 100 g (honey mushrooms or champignons are suitable);
• Olives - 100 g;
• The wine is white.

For sauce number 1 (hot sauce):

• Mustard - 2 tsp;
• Sugar - 2 tsp;
• Salt - to taste;
• Olive oil (can be replaced with corn) - 150 g;
• Vinegar - to taste.

For sauce number 2 ("Provencal"):

• Olive (corn) oil - 400 g;
• Yolks - 2 pcs.;
• Sugar - 1 tbsp. l.;
• Mustard - to taste;
• Vinegar - to taste;
• Lemon juice - to taste;
• Salt - to taste;
• Pepper - to taste;
• Chopped parsley - 1 tsp.

Cooking method:

Remove the skin from the fish fillet and select the bones, cut the fillet into thin but wide pieces (the knife should be held at an angle). Cut the fillet, starting with the head. Take a large enameled baking dish, grease it with oil and put the pieces of fish there. Roll each piece in a little salt and pepper, sprinkle with lemon juice and white wine. Put the fish in the oven over low heat until cooked through. Cool the finished fish. Next, boil the potatoes and beets until cooked, let them cool, peel and cut into circles of the same size, and then cut each circle into long strips. Cut fresh and pickled cucumbers in the same way, after peeling them from the skin. Place all vegetables in a bowl and season hot sauce № 1.

Sauce number 1: Grind the mustard, salt and sugar until smooth, gradually pour in the oil, stirring the sauce all the time. Add vinegar to taste.

Sauce number 2: Grind the yolks with sugar, salt, mustard and pepper. Gradually add vegetable oil, then add lemon juice and vinegar to taste. add greens and mix thoroughly.

Put the vegetables mixed with spicy sauce on a dish, grease them with a thick layer of sauce No. 2 (“Provencal”), spread the baked fish, mushrooms and olives on top, grease again with “Provencal” so that the products are not visible. Sprinkle the dish with finely chopped greens and put the salad in the refrigerator to infuse.

Recipe 3: Seaweed Vinaigrette

Very satisfying and tasty dish, and due to the content of seaweed - also very useful. You can serve this salad for lunch or dinner.

Required Ingredients:

• Pickled seaweed - 150 g;
• 3 carrots;
• 3 beets;
• 3 potatoes;
• 2 cucumbers;
• Green and onions - 100 g;
• Vinegar - 2 tbsp. l.;
• Vegetable oil - 2 tbsp. l.;
• Salt - to taste;
• Sugar - to taste;
• Pepper - to taste.

Cooking method:

Thoroughly wash potatoes, beets and carrots, cook until cooked, let the vegetables cool, peel and cut into thin slices. My cucumbers and cut in the same way. Peel the onion and chop finely. Put boiled vegetables, onions and sea ​​kale. Season the dish with vegetable oil, add sugar, salt and pepper, mix everything properly. ready meal sprinkle with green onion rings.

Recipe 4: Squid Vinaigrette

Such a vinaigrette is also suitable for a festive table. The composition of the salad, in addition to vegetables, includes squid, which makes the appetizer even tastier and more nutritious.

Required Ingredients:

• Squids - 3 carcasses;
• 4 potatoes;
• 2 carrots;
• 2 beets;
• Pickled cucumber - 1 pc.;
• Onions - 2 heads;
• Vegetable oil - 4 tbsp. l.;
• The black ground pepper;
• Dill.

Cooking method:

We peel off the film from squids, lower them into boiling salted water and cook for 3 minutes. Chilled seafood is cut into thin strips across the fibers. Boil potatoes, beets and carrots, cool, peel and cut into small cubes. Finely chop the washed cucumber. Finely chop the onion. We put all the ingredients in a deep bowl, add salt, pepper and season with vegetable oil. Mix all the products thoroughly, decorate the finished salad with dill.

Recipe 5: Vinaigrette with beans

The beans included in such a vinaigrette make the dish even tastier and more nutritious. Vegetarians will especially like the recipe, for whom beans are an excellent source of protein.

Required Ingredients:

• 1 small beet;
• 2 potatoes;
• 2 pickles;
• Pickled mushrooms (champignons are suitable) - 80 g;
• 100 g of beans;
• 1 head of onion;
• Salt and black pepper - to taste;
• Table vinegar (3%);
• Vegetable oil.

Cooking method:

Wash the potatoes and beets thoroughly and set to cook until tender. Then - cool, clean and cut into small cubes. Vegetables should be cooked in different pots. If desired, they can be baked in the oven. Pre-soak the beans in the evening the day before preparing the salad (the beans should be soaked overnight). After - cook the beans until tender. If the skin of the cucumbers is too thick, peel it off and cut the cucumbers into small cubes. Finely chop the onion. We spread all the vegetables, beans and champignons in a salad bowl, add salt and pepper. We make the dressing: shake the oil and vinegar in a closed container and season the vinaigrette with the mixture. Salad should not be too sour. You can combine different proportions of oil and vinegar: if you want a milder taste, add more oil, more vinegar will make the dish more sour.

Recipe 6: Herring Vinaigrette

This dish is also called German vinaigrette. The recipe was appreciated by many housewives and now they are happy to cook it for the holidays and on ordinary days.

Required Ingredients:

• Salted herring (fillet) - 200 g;
• 2 potatoes;
• 1 small beet;
• 2 carrots;
• Onion - 1 pc.;
• 2 pickles;
• Bank of canned green peas;
• 2 tbsp. l. 3% vinegar;
• Vegetable oil - 2 tbsp. l.

Cooking method:

We wash potatoes, beets and carrots in running water, boil until tender, cool, peel and cut into small cubes. Cucumbers are also cut into cubes. Finely chop the onion. Cut the herring fillet into small pieces. Drain excess liquid from the pot. In a separate bowl, prepare the dressing: mix vinegar and oil, salt, pepper, add sugar and mix well. We spread potatoes, carrots, beets, peas, onions, fish and cucumbers in a salad bowl. We fill the dish with the prepared mixture of oil and vinegar and mix all the ingredients thoroughly. Salad can be decorated with thin onion rings.

Recipe 7: Vinaigrette with Meat and Egg

All that distinguishes such a vinaigrette from the classic version is the presence of meat and eggs in the dish. However, these two products change the taste of the salad beyond recognition. The dish is very satisfying, tasty and nutritious.

Required Ingredients:

• Stew - 350 g;
• 6 potatoes;
• 3 pickles;
• 1 small beet;
• 2 chicken eggs;
• A few green onion feathers;
• a teaspoon of mustard;
• Salt pepper;
• Half a glass of mayonnaise;
• 1 tablespoon of vinegar;
• Dill greens.

Cooking method:

Boil potatoes and beets until tender, cool and peel. Cut potatoes into thin slices. We clean and cut cucumbers in the same way as potatoes. Boil hard-boiled eggs, fill with water. We cut the meat into small pieces. We put the meat, potatoes and cucumbers in a bowl, season with mayonnaise, add pepper, salt, mustard and vinegar, mix everything properly. We spread the salad in a salad bowl, decorate the dish with egg slices and boiled beets on top, sprinkle with small green onion rings.

Some tricks and helpful tips will help to prepare a truly tasty, healthy and beautiful dish. Here are some of them:

- for the classic version of vinaigrette, you should take a little more onion than other products, and less carrots. If you don’t want the onion to be strongly felt in the salad and not bitter, you need to chop it and then pour boiling water over it (this will remove excess bitterness and the taste of the salad will become softer);

- so that the beets do not stain other vegetables, they should be boiled in a separate pan. Carrots and potatoes can be boiled together;

- and so that the beets do not color the products in the salad bowl, they are cut first and mixed with vegetable oil;

- a dish in which pickles are present cannot be stored for a long time, as this is a perishable salad (you need to eat it within a day, even if it is stored in the refrigerator);

- it is not recommended to use fodder beets for making vinaigrette. The vegetable should be sweet, bright red. If the beets are not sweet enough, a tablespoon of sugar will help save the situation;

- If freshly cooked vegetables are dipped in cold water for a few minutes, they will be easier to peel. By the way, you need to cook vegetables in their skins, if you peel them in advance, and then only cook them, the taste of the dish will change significantly (and not for the better);

- the taste of the dish largely depends not only on the quality of the products, but also on the method of cutting. It is believed that vinaigrette is the most delicious of finely chopped vegetables. However, do not overdo it, otherwise the salad will look like vegetable porridge;

- in order to prevent the salad from souring quickly, you need to cut only cooled, cold vegetables, but not warm ones!

- so that the vinaigrette is not too “wet”, sauerkraut and chopped cucumbers are slightly squeezed and only then added to the rest of the ingredients;

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, the country of origin is considered to be Russia, and the dish is traditionally Russian. However, this salad has French roots. Not for nothing, the word "vinaigrette" comes from the French "vinaigre", which means "vinegar". It is vinegar that is one of the key components that make up this dish. The famous French salad dressing "vinaigrette" consists of vinegar and vegetable oil. It is this tandem that is used by both modern housewives and eminent chefs when preparing vinaigrette, in fact, the name itself speaks of this.

Today, Vinaigrette salad is one of the most popular classic salads. A 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 clear proportions. The most important rule is that the salad should not be sour and not fresh. 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 the chefs. Today, meeting a vinaigrette with squid, mushrooms or beans is a common thing. Everyone decides for himself which option he prefers: classic or original. In this article, we will analyze and offer the most interesting recipes cooking Russian dishes with French roots - vinaigrette.

Classic vinaigrette with peas

Vinaigrette - popular in Soviet cooking, a mix based on boiled vegetables- a relatively budget snack, appropriate on the festive table, indispensable on fasting days. In a modern interpretation versatile salad supplement with legumes, sauerkraut, other pickles, and 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 pc.
• Onion - 1 pc.
• Carrot - 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.

Cooking:

Having decorated with a branch of greenery, we serve homemade classic vinaigrette to the table!

Classic vinaigrette with sauerkraut and peas

This does not require acetic or lemon 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.
• Beets (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.

Cooking:

Vinaigrette with herring and mayonnaise

Ingredients:

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

Cooking:

Vinaigrette with fresh cabbage

I suggest making a vinaigrette with fresh cabbage. It is no worse than with sauerkraut, but on the contrary, it is less damp and acidic.

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.

Cooking:

Vinaigrette preparation time - 2 hours, taking into account the cooking of vegetables.

Bon appetit and success in the culinary field!

Dressings and sauces for vinaigrette

The classic vinaigrette salad dressing is vegetable oil, but we suggest seasoning regular vinaigrette interesting sauces-dressings that will add spice to this dish.

Asian vinaigrette sauce

Ingredients:

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

Cooking:

Place all ingredients in a jar with a screw cap and shake until the sauce is mixed into the most homogeneous mass. It is advisable to use this sauce immediately.

Classic french vinaigrette sauce

Ingredients:

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

Cooking:

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

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.

Cooking:

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

Video recipes for making vinaigrette

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

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

There is an opinion that the vinaigrette was created at the court of Tsar Alexander the First. A chef from France (Antoine Karem), who worked in the royal kitchen, saw how Russian colleagues poured vinegar on chopped vegetables and asked: “vinaigre?”, Which means vinegar in translation. Since the 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 the preparation of the dish. Since vegetable salad became known as vinaigrette.

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

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

You will need:

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

Cooking:

1. For a delicious vinaigrette, where the onion will not be bitter and burn, it must be marinated. 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 onion is marinating, cut the beets first into plates, and then into small cubes. Lubricate the beets with vegetable oil. This must be done so that it does not let out a lot of juice and does not color other vegetables.

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

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

5. Combine all ground ingredients in one large saucepan. Add peas to the bowl.

6. Rinse the pickled onion under cold water and add it to the pan.

7. Wash green onions and cut them into small pieces, throw in vegetable mix. Mix all ingredients of the dish.

Such a vinaigrette is stored unseasoned for up to several days in the refrigerator. Take it out at will and eat it for lunch and dinner. Very useful and tasty.

The salad appeared as a result of the merger of two dishes - "herring under a fur coat" and the traditional "vinaigrette". In vinaigrette, instead of herring fillet, you can use preserves, because it is most often easier to buy it at any store.

You will need:

• potatoes - 3 pcs.;
• beets - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• green peas - 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 marinade:

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

Cooking:

1. So that the onion in the dish does not taste bitter, pickle it. To do this, peel the onion, finely chop, place in a bowl. Add salt, sugar, water, vinegar to it. Leave to marinate for 15 minutes.

2. For vinaigrette, you need to prepare vegetables in advance. Boil them in their uniforms and cool. Then peel off the skin. Boiled beets, potatoes and carrots are first peeled and then cut into medium cubes.

3. Check the herring fillet for bones. Then chop into medium sticks.

4. Cut the pickled cucumbers into small cubes.

5. Send all chopped vegetables to a deep bowl. Drain the liquid from the pickled onion and send it to a bowl.

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

8. Salt and pepper the vinaigrette and mix thoroughly. Salad should be infused for an hour.

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

Hearty vinaigrette with beans, fresh cucumbers and herbs

When cooking, you can use not only white, but also red beans. If you don't feel like cooking beans, use canned beans. Unlike previous recipes, here we take fresh cucumbers. Such a salad will be more useful for those who cannot eat salted and pickled vegetables because of their spiciness.

Instead of flax oil, it is allowed to fill the vinaigrette with sesame, olive or sunflower oil. When cutting vegetables, use a ceramic knife to preserve more vitamins.

You will need:

• white beans - 140 g;
• beets - 3 pcs.;
• carrot - 2 pcs.;
• potatoes - 4 pcs.;
• green onions;
• Dill;
• salt;
• lemon juice;
• flax oil.

Cooking:

1. Soak beans overnight to swell. Drain the water from it. Place the beans in a pot of cold water and simmer until tender, 40 minutes.

2. Cook beets, potatoes and carrots. Boil them under closed lid. The readiness of vegetables can be checked by piercing with a fork. They must be pierced through. Take the vegetables out of the pot and let them cool down. Remove skins from vegetables.

3. Dice carrots, beets and potatoes. Mix the ingredients in a saucepan.

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

5. Finely chop the green onion. Chop the dill. Attach the onion and dill to the vegetables. Salt to taste. You can add some freshly ground black pepper.

6. Pour freshly squeezed lemon juice into the pan. Add oil, mix vinaigrette. Leave it to brew for a long time. The tastes of all vegetables will mix and it will only taste better.

Delicious and fresh vinaigrette is ready. abundance of greenery and fresh cucumber makes it very healthy, crunchy, suitable for both children and adults. Eat healthy.

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

A great visual example of how such a simple salad is prepared. Very appetizing and understandable. In addition, a new delicious ingredient appears - sour apple, which enriches the taste very nicely. I highly recommend that you give this salad a try.

Vinaigrette with beans and stewed vegetables

This recipe uses beans to replace canned peas. And add sauerkraut. She will give both her sourness and a pleasant crunch to the salad, which many people love so much. The classic balance of the correct vinaigrette will be observed, but with other ingredients. There are fans of both salad with cucumbers, but there are also those who like this option the most. In any case, it is best to try by preparing different variants. If you have homemade sauerkraut at home, then this option is a must. But if you love both cabbage and cucumbers, then add them to the vinaigrette together, the taste will only benefit from this.

You will need:

• potatoes - 3 pcs.;
• onion - 2 pcs.;
• carrots - 1 pc.;
• beets - 1 pc.;
• cucumbers (salt) - 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

Cooking:

1. Marinate the onion. To prepare the marinade, pour vinegar, water into a saucepan, add salt, sugar, bay leaf, peppercorns and cloves. Put 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 in 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 potatoes, carrots and beets, wash, cut into small cubes. Pour the oil into a deep frying pan, then place the beetroot and mix it thoroughly so that each piece is in the oil. Put the carrots on top of the beets in an even layer, do not mix it. Spread the potatoes over the carrot layer. Pour in 4 tbsp. l. water. Cover the skillet with a lid. Simmer vegetables for 5 minutes. on a strong fire.

4. Remove the container from the fire and put it aside without opening the lid. In this position, the vegetables should be half an hour.

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

6. To make dressing, drain stewed vegetables broth, add salt, sugar and mustard, mix.

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

The finished vinaigrette is served cold or at room temperature. Lay it beautifully in a salad bowl or with the help of 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 vinaigrette made from fresh vegetables and avocados

Vinaigrette is made exclusively from raw vegetables. This dish will help you keep slim figure and saturate the body with useful micro and macro elements. In this version, potatoes are not used, since they are not eaten raw, zucchini will replace it. The rest of the vegetables are perfectly digested raw and therefore the salad will bring a lot of benefits.

In such a salad should not be present canned vegetables. You can add to it fresh tomatoes, arugula, gout, sour apple. To dress the dish, you can use sesame, linseed, olive oil, 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.

Cooking:

1. Wash well and then clean raw vegetables peeled vegetables.

2. Cut the beets, carrots, zucchini into medium cubes. Approximately as usual, cut into a vinaigrette or Olivier salad.

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

4. Finely chop the cabbage. Cut cucumbers into sticks. 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 the ingredients.

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

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

Pickled mushrooms are a great substitute for pickles. Especially delicious salad obtained with white or black mushrooms. You can also use other mushrooms (honey mushrooms, White mushroom, boletus). If the season was fruitful and you prepared salted or pickled mushrooms at home, then you can use them. Otherwise, buy your favorite pickled mushrooms from the store. It can be mushrooms, champignons and 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.

Cooking:

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

2. Cut the onion into small pieces and send it to the 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 that, drain the water and the onion is no longer hot.

3. Remove the mushrooms from the marinade, let the excess liquid drain. If you use pickled mushrooms, then you can rinse them a little so that the viscous thick marinade does not spoil the consistency of the salad. If large mushrooms are used, then chop them and put them in a salad bowl.

4. Add green peas to the salad. Pour fresh juice lemon. Salt the contents of the salad bowl. Season vegetables with vegetable oil, mix.

Taste the vinaigrette to determine if you need to add salt or not. If desired, you can add a little vinegar for sourness, but pickled mushrooms will already give it a little. Define everything to your liking. Serve immediately or let sit for about an hour.

Delicious vinaigrette with sauerkraut and no cucumbers

Sauerkraut is traditionally used in this salad. It goes well with pickled cucumbers, you can also add it instead of them so that sourness is present in 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.

Cooking:

1. Wash potatoes, carrots and beets and boil them until tender. Wait for the root vegetables to cool, then remove the peel from them.

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

3. Throw peas on a sieve to stack the brine.

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

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

6. Mix root vegetables in a salad bowl. Add peas to 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 surprise to the salad. fish ingredient, which not only does not harm the taste, but also makes the vinaigrette much more interesting. Crab sticks add juiciness and satiety to the vinaigrette.

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

You will need:

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

Cooking:

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

2. Cut into cubes boiled potatoes, carrots, beets. Chop the crab sticks into small pieces. Cucumbers cut into cubes of the same size. IN beautiful salad All ingredients must be cut equally.

3. In a salad bowl, mix all the vegetables and add the onion. Add peas.

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

6. Chop the dill and green onion 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 can be served on the festive table.

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

For such a vinaigrette, you can cook mustard dressing, with it the dish will become more fragrant 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.

Cooking:

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

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

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

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

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

How beautiful to arrange a vinaigrette for the holiday - video recipe

For the holiday, I really want to serve even such a simple dish as a vinaigrette, elegant and beautiful enough so that it decorates the table and attracts the eyes of guests. I invite you to watch how a delicious classic vinaigrette is prepared, and then on its basis 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 everyday and festive tables. Required for cooking available products, which are always at hand for every hostess. Dressing the salad is recommended only before serving, as after standing in the refrigerator, seasoned vegetables can quickly deteriorate.