It is especially good to prepare a vinaigrette in the cold season, when the range of vegetables is small. At the same time, you can add your choice of beans, green pea and even boiled chickpeas, or you can do without them at all, but I like the recipe with beans best of all.
Keep in mind that the ingredients below make quite a lot of salad (large bowl), but it will also go down very quickly.
In our family, vinaigrette was a frequent guest during Lent, because this recipe does not contain any animal products.
Compound:
for 4-5 servings
- 600 g potatoes
- 400 g carrots
- 400 g beets
- 300 g
- 200 g
- 180 ml dry or 350 g boiled beans (or canned green peas, or boiled chickpeas)
- 3-4 tbsp. tablespoons vegetable oil (preferably unrefined sunflower or olive oil)
- spices: black ground pepper and to taste
How to make vinaigrette - recipe with photo:
- First of all, you need to soak the beans in advance (preferably overnight) if you are cooking them yourself rather than using canned ones. Then, as usual, rinse it, add water and let it cook (add salt towards the end of cooking).
Beans for vinaigrette
- Vegetables - beets, carrots and potatoes are well washed and boiled in their uniforms in a double boiler or in water. If the beets are small, then they can be cooked together with carrots and potatoes in one pan. Place the potatoes on top and when they are ready (easily pierced with a knife), remove them from the pan, and leave the remaining vegetables, if they are still hard, to finish cooking. Alternatively, beets can be baked in the oven.
Cook vegetables for vinaigrette by steaming or in water
- When the vegetables are cooked, remove them and cool completely. It is best to refrigerate beets in cold water, then it will become softer.
Beets, carrots and potatoes
- Peel the potatoes and cut into small cubes. Pour immediately into the container in which you will prepare the vinaigrette.
Cutting potatoes
- Do the same with carrots, then add them to the potatoes.
Cut carrots into cubes
- Also peel the cooled beets and cut them into small cubes.
Advice: If you plan to eat the entire vinaigrette in the near future, then immediately add the beets to the rest of the vegetables. And if you are preparing the salad for future use, put it in a separate container, and closer to serving (half an hour to an hour before) mix everything and season with vinaigrette, as will be described in the recipe below.
Add beets
- Cut the pickled cucumbers into small cubes and pour into a bowl with the rest of the ingredients.
Cut pickled cucumbers into vinaigrette
- Remove the sauerkraut (which can be easily prepared using) from the jar and squeeze out the brine. Add to salad.
Add sauerkraut
- Also pour the cooled boiled beans (without liquid) into the vinaigrette.
Vinaigrette with beans
- Now you can mix everything, add salt, add spices and season with oil (you can also add to taste ready mustard). And mix again.
Season and mix
Let the vinaigrette sit for half an hour before serving, so that it infuses, becomes more beautiful and tastier.
The vinaigrette is ready
P.S. If you liked this photo recipe, don't forget to follow for new dishes.
Julia author of the recipe
Vinaigrette is a simple, tasty and healthy vegetable dish that can be easily prepared at home. Today there is great amount vinaigrette preparation options. 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 Carême) who worked for royal kitchen, I saw my 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 began to be 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 delicious vinaigrette where the onion will not taste bitter and burn, it needs to be pickled. 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. Lubricate vegetable oil beets. 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 it to the pan.
7. Wash the green onions and cut them into small pieces, throw them in 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 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 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. Boiled beets, potatoes and carrots, first peel them 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 take 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.
Very tasty and fresh vinaigrette ready. Abundance of greenery and fresh cucumber makes it very healthy, crispy, suitable for both children and adults. Eat healthy.
Vegetable vinaigrette with sour apples according to Emma's grandmother's recipe - video
An excellent visual example of how such a simple salad is prepared. Very appetizing and understandable. In addition, there is a new delicious ingredient- a sour apple, which greatly enriches the taste. I highly recommend you try making this salad.
Vinaigrette with beans and stewed vegetables
IN this recipe beans are used 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 onions. 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 stewed vegetables broth, add salt, sugar and mustard, stir.
7. Combine all vegetables and dressing in a salad bowl. Mix the future wingret thoroughly. Cover the container 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 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 preserve slim figure and saturate the 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 to it fresh tomatoes, arugula, snot, sour apple. 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 clean raw vegetables peeled 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. Especially delicious salad obtained 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. All boiled vegetables cut 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, this can be corrected by scalding it with boiling water and holding it in hot water 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. Water fresh juice lemon. 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.
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.;
- onion- 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 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 option. But now let's add another surprise to the salad. fish ingredient, 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 hot water onion and leave it for 15 minutes, so the excess bitterness will disappear from it.
2. Cut into cubes boiled potatoes, carrots, beets. 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.
5. Stir the contents of the container.
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 herbs and serve 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 this 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 the dish you need available products, which 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 familiar salad that... Lately has changed a lot. Whatever they add to it! You can find the most unexpected combinations of products that will greatly surprise you, for example, herring, olives or mushrooms. But the old salad options are still the most delicious. Here are step-by-step recipes classic vinaigrette with that familiar taste.
Classic vinaigrette - general principles of preparation
The main component of the vinaigrette is boiled vegetables. Traditionally, potatoes, carrots, and beets are used. You can prepare them in advance and let them cool. Then the tubers need to be peeled and chopped. All products in vinaigrette are always cut into cubes. About the size of a pea if you use the pea vinaigrette. Or cut it a little larger if beans are used in the salad.
What else can be added:
Onions, green;
Sauerkraut;
Salted cucumbers.
Traditional vinaigrette is seasoned with vegetable oil. You can take a product with or without a smell, mix it with mustard or black pepper. Oil is added at the very end. If you don’t want the beets to color other foods and prefer a multi-colored vinaigrette, you can season the beets separately in a bowl, also season the rest of the ingredients, then combine.
Classic vinaigrette: step-by-step recipe with pickles
Step by step recipe classic vinaigrette without cabbage, no matter how strange it may sound. It is she who is missing in technological maps. Special taste The salad is flavored with salted (not pickled) cucumbers. This real option with boiled beans, but if desired, replace with canned legumes in your own juice or in a light marinade.
Ingredients
Two beets;
Three potatoes;
Bulb;
80 g beans (dry);
Four cucumbers (salted);
Two carrots;
40 ml oil;
1 tsp. mustard (optional);
Greens optional.
Preparation
1. Add cold water to the beans and let sit for at least five hours. Then change the water, put it on the stove and boil until tender. If you don’t have the desire or time to do this, then you can simply use canned beans; you need about a glass of beans without marinade.
2. Wash the potatoes, no need to peel them, place them in a saucepan. Also wash the carrots, add to the potatoes, add water and boil until tender, but do not overcook. As soon as the vegetables begin to pierce normally, turn it off. Drain the boiling water, add cold water, hold for five minutes and drain too. Cleaning it up.
3. Beets are always boiled separately from other vegetables, otherwise it will spoil their taste. Rinse medium-sized root vegetables, place in a saucepan, add water and boil until soft. Then add cold water and leave to cool. Clear.
4. Cut all vegetables into neat cubes, the size is slightly smaller than beans. Place in one large bowl. To ensure that the potatoes do not fall apart and the cubes turn out neat, it is important not to overcook them. You can additionally keep the cooled tubers in the freezer for a little while, half an hour is enough for them to get stronger.
5. Peel the onion, cut it smaller than the other ingredients, and pour it into a bowl.
6. We also cut the pickled cucumbers finely, like onions, so that they are evenly distributed in the vinaigrette. If the cucumbers are small or not too vigorous, then you can add a couple more things.
7. Add cooked or simply canned beans. You can use red beans, white beans, or any other beans you like.
8. Taste for salt. If the taste of cucumbers is not enough, then add it. It is important to add salt before adding the oil. Otherwise, the grains simply will not have time to dissolve.
9. Dress the salad. Combine vegetable oil with mustard, grind and add to vegetables. Or just pour in only the oil.
10. Carefully stir the vinaigrette. You can use two spoons for this so as not to mash the boiled vegetables and spoil the appearance.
Classic vinaigrette: step-by-step recipe with cabbage (sauerkraut)
This is one of the most favorite salad options in Rus'. Often, in order to save time or food, only potatoes and beets were added to it, which is sometimes called beetroot. But here is a step-by-step recipe for a classic vinaigrette, which is prepared according to all the rules and from large quantity products.
Ingredients
400 g sauerkraut;
350 g beets;
350 g potatoes;
150 g carrots;
100 g onion;
150 g cucumbers (salted, pickled, pickled);
50 ml oil;
100 g beans (dry).
Preparation
1. The day before, pour water over the beans, let the beans swell well, then pour into a saucepan, add clean water, boil until soft. Or we just take it standard jar canned beans, open, drain into a colander. Very often the filling is slimy. In this case, you can rinse the beans directly in a colander under the tap. Leave the liquid to drain.
2. Wash beets and other root vegetables. Place the beets in a saucepan, fill with water, and place on the stove. After boiling, the heat will need to be reduced, cook until soft for 30-50 minutes, depending on the size.
3. Potatoes and carrots need to be placed in another pan, and we also bring them to readiness. If the carrots are small, they may cook faster, but more often than not, the potatoes are the first to get soft. In this case, you need to remove it and boil the carrots for a few more minutes.
4. Cool all vegetables. Warm ingredients should not be mixed. You can pour cold water over everything, the root vegetables will cool faster and are easier to clean. We remove the skins.
5. Cut carrots, potatoes, boiled beets medium sized cubes. Pour everything into a large bowl.
6. You can immediately transfer the previously prepared beans. There is no need to stir anything yet, so as not to mash the food again.
7. Peel the onion. It is better to use salad varieties of vegetables, you can use blue or red onions, lilac onions, the vinaigrette will turn out even more beautiful. Cut into small pieces and transfer.
8. Add chopped cucumbers next. The main taste will still be provided by cabbage, so you can even use cucumbers that are not very salty.
9. Squeeze the sauerkraut from the remaining brine. We'll definitely try it. It happens that it is too sour. In this case, soak for several minutes in cold water or simply rinse, it all depends on taste. But don’t forget to squeeze it well again. There should be no water in the vinaigrette.
10. Add cabbage and now thoroughly stir the salad. Add spices at your discretion, you can cut some greens into the vinaigrette, it turns out delicious with spring onions. However, if it will not be used immediately, then it is better not to do this.
11. At the end, season with vegetable oil and the classic vinaigrette according to the original step-by-step recipe is ready! Decorate with greens and serve.
Classic vinaigrette: step-by-step recipe with fresh cabbage and peas
If you don’t have sauerkraut, you can make a vinaigrette with fresh vegetables. It’s also not a problem if you don’t have beans, you don’t want to cook them, or you just don’t quite like them. In this step-by-step recipe for a classic vinaigrette, the main ingredients are slightly modified with equally tasty analogues.
Ingredients
500 g fresh cabbage;
Three potatoes;
Two carrots;
One onion;
Two beets;
Four pickled cucumbers;
50 ml oil;
1 tsp. vinegar;
1 tsp. Sahara;
Salt to taste;
One can of canned green peas.
Preparation
1. Chop the cabbage into strips. You can use a grater, just don't make too long pieces. If they turn out like this, you can cut them several times with a knife.
2. Add a teaspoon of vinegar and sugar. Season with salt and lightly mash with your hands. Let the cabbage marinate while the rest of the vegetables are prepared.
3. Boil the beets in one pan, and the potatoes and carrots in another pan until tender. Cool.
4. Peel all root vegetables, cut into small cubes, pour into a bowl.
5. Peel the onions, cut them into small cubes, add to the rest of the vegetables in a bowl.
6. We return to the cabbage, which has already been pickled. At the same time, she released juice. We squeeze it out. Place the cabbage in a bowl with the vinaigrette.
7. Cut the cucumbers. If they are watery, then first throw them into a colander and let the brine drain. But you can simply squeeze it out with your hands, like cabbage.
8. Open the jar of green peas, drain all the liquid, pour the product into a bowl with a classic vinaigrette. You can also use canned beans in this step-by-step recipe.
9. Stir all vegetables until evenly distributed. Let's taste it and add some salt.
10. We season with vegetable sunflower, but you can also olive oil. Pepper to taste and add fresh herbs.
If the onions are too hot, the vinaigrette will taste bitter and the unpleasant taste will transfer to other vegetables. To prevent this from happening, the vegetable can be cut, placed in a sieve or colander, and scalded with boiling water from a kettle. But add it to the salad only after it has cooled completely.
Beets boil for a long time, but still don’t want to become soft? If more than minutes of cooking have already passed, you can drain the boiling water and place the beet under running cold water; after half an hour the vegetable will reach full readiness.
A fresh vinaigrette is not very tasty. That is why pickles and pickled vegetables. But it happens that they don’t give the right acid or they themselves are quite bland. In this case, pickling the onions will help improve the taste. The vegetable needs to be cut, poured with an acetic acid solution, let it brew, then squeeze and add to the vinaigrette.
Do you like vinaigrette? Everyone's favorite salad since childhood. This popular salad, easy to prepare and budget-friendly.
Refers to cold snack foods. The vinaigrette contains: boiled beets, potatoes, carrots, as well as sauerkraut or salted cucumbers and green or onions. This dish is also tasty and healthy, contains many vitamins as it is prepared from vegetables from the garden.
The name of the dish comes from French sauce vinaigrette (from the French vinaigre - vinegar; vinaigre - something that is sprinkled with vinegar). Cold vegetable dish, served as an appetizer and accepted in Russian cuisine. From the middle of the 19th century. this is how they began to call salads from boiled vegetables, flavored with vinegar.
There are a lot of variations of vinaigrette salad, with herring, seafood, pickled or salted mushrooms, seaweed, with squid... Every housewife has her own secrets for preparing salad. Step-by-step vinaigrette recipes with photos in this article will help you make your vinaigrette amazingly tasty.
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Classic vinaigrette recipe. Step-by-step cooking recipe
Delicious salad from Soviet childhood.
Compound:
Potatoes - 4 pcs.
Carrots - 1 pc.
Beets - 2 pcs.
Salt - to taste
Onion - 1 pc.
Canned peas - 1 can
Pickled cucumbers - 3 pcs.
Vegetable oil - 3 tbsp. l.
Preparation:
Potatoes, carrots and beets must be boiled in advance.
Cut a small onion into half rings very, very thinly.
Cut the carrots into cubes.
Cut the potatoes into cubes.
Cut the pickled cucumber into cubes.
Cut the beets into cubes.
To prevent the beets from instantly turning the salad black, you need to water them with vegetable oil.
Mix well and let stand for a couple of minutes.
That's all necessary ingredients Ready for the vinaigrette.
Gently mix the salad and add salt to your taste. Since we doused the beets with vegetable oil, it turns out that the salad is already seasoned. Bon appetit!
Recipe for a classic vinaigrette with peas
Let's prepare a vinaigrette using canned peas.
Ingredients of the vinaigrette:
Large beets - 1 pc.
Green peas - 1 jar
Carrots-2 pcs.
Potatoes-3 pcs.
Pickled cucumbers-300 gr
Vegetable oil -150
Salt
Preparation:
Boil beets, potatoes and carrots until tender, cool and peel.
Pour green peas into a salad bowl. Finely chop the onion and add to the peas.
We also finely cut the beets and pickles into cubes and put them in a salad bowl.
Then add the diced carrots.
And finely chopped boiled potatoes.
Season the vinaigrette with sunflower oil and add salt to taste if necessary. Mix all ingredients.
Bon appetit!
Recipe for a classic vinaigrette with sauerkraut
Vinaigrette recipe with sauerkraut- This folk dish It simply cannot be unsuccessful or tasteless. And even though the vinaigrette recipe, as they say, is not entirely Russian, a salad of beets, potatoes, carrots and cucumbers is our food.
Compound:
Small beets - 3 pcs.
Potatoes - 3 pcs.
Carrots - 1-2 pcs.
Red onion - 1 pc.
Sauerkraut - to taste
Pickled cucumbers - to taste
How to make vinaigrette with sauerkraut:
Boil the vegetables (beets separately). Peel and cut into small cubes. Mix the beets with vegetable oil first - then it will not color the rest of the products. If using sauerkraut for a vinaigrette, add cucumbers as desired.
Add onions to the salad before serving the vinaigrette with sauerkraut. Bon appetit!
Vinaigrette with herring
Herring goes very well with all components of the vinaigrette.
Compound:
Beetroot – 1 kg
Carrots – 700 g
Potatoes - 1 kg
Pickled cucumbers – 300 gr
Green peas – 300 gr
Herring - 2 pcs.
Mayonnaise - 50 gr
Green onion
Preparation:
First, cook the beets, carrots and potatoes until tender. It's a long time, an hour and a half, at least. Then we clean the boiled vegetables and proceed to the most important thing - cutting the vinaigrette.
We cut vegetables into small cubes. We cut the herring, remove the bones, cut into small pieces. Everything in the vinaigrette should be cut into approximately the same size.
Add pickles and peas. Mix.
At first the mixture is multi-colored. If you immediately sprinkle it with sunflower oil, it will remain that way. And if you let it sit, the vinaigrette will gradually become monochromatic - the beets will color everything. If you like the second option, wait for it to color. Then sprinkle a little oil.
Since we cook a lot at once, we leave the vinaigrette unseasoned in the pan, it will last longer. And a small part that will be eaten at a time is seasoned with mayonnaise. Bon appetit!
How to make vinaigrette with beans
Compound:
Beetroot (medium) - 1 pc.
Carrots (large) - 1 pc.
Potatoes (medium) - 4 pcs.
Herring - 2 pcs.
Green olives
Green onion (bunch)
Mistral “Kindi” beans – 1 cup
Large cucumber - 1 pc.
Vegetable oil (any flavored, for dressing)
Preparation:
Pre-soak the Kindy beans in cold water, preferably overnight, and boil until fully cooked.
Bake beets, potatoes, carrots in the oven or boil in a double boiler until fully cooked and cut into small cubes.
Peel the herring, fillet it, cut it into small pieces. Cut green onions, olives, and cucumber into small cubes.
Mix all ingredients in a common bowl and season aromatic oil. You can do it great salad. Bon appetit!
Advice
Use regular beans instead of canned beans. Soak it overnight in water, then boil until tender.
If you don't like potatoes, let them take their place. boiled beans. And don’t forget fresh herbs, green onions, tomatoes - these ingredients are largely responsible for the taste of beet salad.
Vinaigrette with freshly pickled mushrooms
Ingredients for 8 servings:
Boiled carrots - 100 g
Boiled beets - 150 g
Boiled potatoes - 200 g
Cucumbers (salted) - 120 g
Green peas - 50 g
Beans (boiled) - 100 g
Cabbage (sauerkraut) - 150 g
Fresh champignons - 250 g
Onion - 70 g
Vinegar - 70 g
Vegetable oil - 120 g
Spices
Sugar - 1 tsp.
Preparation:
Wash and cut the champignons.
Cut the onion into half rings.
Mix onions with mushrooms. Add to them the spices paprika, onion powder, garlic powder, a little soy sauce, black pepper, salt, dried herbs. Now add vinegar and, stirring occasionally, let it brew for 30 minutes. The mushrooms are ready.
Prepare the sauce. To do this, mix vegetable oil, sugar and vinegar with spices (drained after marinating the mushrooms) and beat well.
Immediately season the beets with part of the sauce and let sit for 10 minutes without mixing with other vegetables to avoid coloring them.
Cut carrots, potatoes, cucumbers into cubes. Now mix all the ingredients and season with sauce.
Garnish with mushrooms and herbs. Bon appetit!
Salad vinaigrette. Recipe with squid
A familiar dish can take on an unusual taste if you cook it with tender squids and pickled onions.
Compound:
Boiled beets - 1 pc.
Boiled carrots - 2 pcs.
Boiled potatoes – 4-5 pcs.
red onion - 1 pc.
Three squid carcasses
Fresh and pickled cucumber
Salt and pepper
Vinegar raises oil.
Canned peas – 2 tbsp. l.
Greenery
Preparation:
Finely chop the onion and marinate for half an hour. For the marinade, mix three tablespoons of water, a tablespoon each of vinegar and oil, add table sugar. spoon, teaspoon of salt.
Clean and rinse the squids. Place them in boiling water for two minutes, adding salt. Then remove the squid and cool.
Cut the potatoes into cubes. Add chopped beets and carrots.
Add fresh and pickled cucumbers. Drain the marinade from the onions, dry them, and add to the vinaigrette. Place the peas.
Cut the squid into thin strips and add to the vinaigrette.
Add salt, oil and pepper, stir.
Serve sprinkled with herbs. Bon appetit!
How to make your own vegetable decoration
Let's decorate our vinaigrette with sprigs of dill and parsley leaves. We will also make roses from beets and carrots.
We cut the beets into circles very thinly, we will make roses from them. We also cut the carrots into thin circles.
We lay out the beet petals in a line, overlapping each other, 5-6 pieces. Stepping back from the edge by half of one beet petal, lay out three carrot petals.
Wrap carrot petals in beet petals. Until you get a rose.
We trim off the excess beets so as not to interfere.
Decorate the salad with the finished flower. We make 4-5 such flowers. and place on the salad evenly in a circle.
Carefully remove the form. It turns out beautiful salad and it looks very appetizing, it will look spectacular at any feast.
Vinaigrette salad “Fish” - a simple, quick and original recipe
If you try and decorate a simple salad beautifully, you can serve it on a festive table. Take the design idea - the salad looks impressive when placed in portioned baskets.
Compound:
2 cans “Sardine in oil”
Beets – 4 pcs.
Carrots – 6 pcs.
Potatoes – 4 pcs.
Mayonnaise
Pepper
Preparation:
Very light salad, both in preparation and for digestion, with unusual taste. Prepares quickly.
Boil medium-sized vegetables until tender. Cool. Cut into small cubes.
Mash canned fish and mix with vegetables. Season the salad with mayonnaise.
Place in a salad bowl, sprinkle with allspice. Garnish with parsley. Bon appetit!
Subtleties of cooking
Baked vegetables will make the salad tastier and healthier.
If you don't like brightly colored foods, start putting vegetables with chopped beets in a container, after pouring oil on them.
Do not use metal utensils that oxidize.
Do not add a lot of oil - the food should not “float” in it.
To prevent the salad from turning sour quickly, do not mix hot and cold ingredients.
Pre-squeeze excess brine from cucumbers.
First salt, then oil.
Remember: unrefined oil more useful.
Do not store the vinaigrette for more than a day.
Vinaigrette a La Coutouzov
Interesting vinaigrette recipe. The salad is bright, impressive and very tasty.
Compound:
Boiled veal (beef) - 300 gr
Lightly salted herring - 1 fillet
Green apple - 1 pc.
Large boiled carrots- 1 PC.
Large boiled beets - 1 pc.
Stems of petiole celery
Small pickled cucumbers - 4-5 pcs.
Marinated mushrooms (mushroom “assortment”) - 4 pcs.
Lettuce leaves for serving
Radishes for decoration
Red caviar for decoration - 4 tsp.
Hard-boiled egg for decoration - 1 pc.
…………………………………
For the Vinaigrette sauce:
Olive (sunflower) oil - 6 tbsp. l.
Mustard - 1 tsp.
Table horseradish - 0.5 tsp.
A few drops lemon juice(balsamic vinegar)
Salt - to taste
Black pepper - to taste
………………………………..
For other refills:
Sour cream - 2 tbsp. l.
Mayonnaise - 2 tbsp. l.
How to prepare Vinaigrette salad a La Coutouzov:
Peel the beets and carrots and cut into strips.
Finely chop the mushrooms, pickled cucumbers and celery. Peel the apples and cut into strips, sprinkle with lemon juice.
Cut the herring fillet into thin slices. Cut the boiled meat into strips. Wash the lettuce and radishes.
Cut the radish into slices. Peel the egg and cut into rings.
Make a dressing. Add mustard, horseradish, lemon juice (balsamic vinegar) to the oil.
Mix everything well, season with pepper and salt to taste.
On portioned dish Place the lettuce leaves and place the mold on the leaves. The shape can be cut from a one and a half liter plastic bottle, height - 6 cm, diameter - 9 cm. And lay out the salad in layers:
1. beets, pour over the sauce, 2. herring fillets, 3. apple, pour over the sauce, 4. celery, 5. meat, pour over the sauce, 6. mushrooms, pour over the sauce, 7. carrots, pour over the sauce, 8. pickled cucumbers.
Garnish the salad with a circle of egg, red caviar and radishes. Carefully remove pan and serve immediately.
Another option is seasoned with sour cream or mayonnaise. Bon appetit and delicious stories!
Vinaigrette is a simple and elegant salad that will decorate both everyday and holiday tables. I hope you find the salad recipes in this article useful. Cook with pleasure!
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