Bright, hearty, New Year's! This salad needs no introduction. Vinaigrette is a famous appetizer dish of Soviet cuisine.

To this day, this famous salad with beets, green peas and sauerkraut is loved by households and not only. Our grandmothers ate it on New Year's Eve. Certainly not only in order to save money. The taste of vinaigrette from childhood is impossible to convey.

So, today we are preparing a “royal” vinaigrette with peas and cabbage according to the classic recipe. As an exception, we will cook vegetables using a slow cooker. I like the steam version of potatoes and carrots more. This is both usefulness and speed of cutting. I advise you to try.

Select products from the list.

Peel carrots, potatoes and onions.

We steam potatoes and carrots in a multicooker, and beets in the main multicooker bowl.

While the main vegetable ingredients are cooking, cut the pickled cucumbers into small cubes.

Let's send the cucumbers to the salad bowl.

That's where sauerkraut comes in.

Vegetables cooked in a slow cooker must be cooled.

Cut potatoes and carrots into small cubes.

Let's go to the salad bowl.

Cut the onion into small cubes.

Few people know that onions go to vinaigrette in a blanched form. Onions need to be quickly poured over with boiling water and squeezed. Add the onion to the salad bowl after the potatoes and carrots.

Peel the boiled beets and cut into cubes.

Add to vinaigrette.

All ingredients are mixed.

Canned green peas go to the vinaigrette at the very end.

Vinaigrette must be mixed again, but with caution. Add salad dressing, which is prepared from sunflower oil with the addition of table vinegar, salt and ground pepper. There is an option with olive oil.

Let's serve the vinaigrette to the table in a salad bowl or in portions.

Classic vinaigrette with peas and cabbage is ready!

Vinaigrette - a salad consisting of some vegetables seasoned with vegetable oil. Vinaigrette in another way can be called "Vitamin Mix". It is not surprising, because vegetables contain most of the vitamins our body needs.

Despite the fact that the recipe for vinaigrette has been known for a long time, each housewife prepares it in her own way. I propose to prepare a vinaigrette according to the recipe according to which I cook it.

What products do we need to make a classic vinaigrette:

beets - 4 pcs.;
potatoes - 4 pcs.;
carrots - 4 pcs.;
pickled cucumbers - 3 pcs.;
sauerkraut - 200 grams;
onion (blue) - 2 pcs.;
vegetable oil - 5 table. spoons (for dressing);
salt - to taste;
green peas - optional.

As you can see, only vegetables are present among the ingredients for the vinaigrette.

How to cook a delicious vinaigrette with sauerkraut - step by step recipe with photos:

1. First you need to boil potatoes, carrots and beets. Then they need to be cleaned.

First potatoes.

3. Add chopped carrots to it.

5. Then pickles.

6. At the next stage, put onions. By the way, it is not necessary that it be a blue variety of onion, the main thing is that it be fresh.

7. And finally, sauerkraut. Cabbage should also be fresh pickled, crispy and finely chopped.

8. Put all the ingredients in one large bowl and season them with oil. Do not forget to salt everything, but do not overdo it, because. cabbage and cucumbers are already salty in themselves. Mix well.

Vinaigrette is best served in a beautiful salad bowl. You can decorate it with a sprig of greenery when serving, but this is not necessary, because. vinaigrette and so looks bright and colorful.

So, you can easily and simply prepare a vinaigrette salad.
I wish you bon appetit!

• 
  Ukrainian borsch with pork - a classic step-by-step ...
• 
  Delicious Charlotte with apples in the oven - a simple ...

2016-02-02

Hello to all readers who accidentally or intentionally came to my blog! Somehow I am always very shy to print well-known recipes such as (salad of all times and peoples of the former USSR), prosaic or. It always seems to me that everyone has long known how to cook such prosaic dishes. But my dear readers often ask me to tell you exactly how I sculpt this or that popular dish. With apprehension (what if you laugh?), But still I post my proven recipe for vinaigrette with sauerkraut, “worn to holes”.

Who is in charge of our vinaigrette? So to say, who is the vinaigrette "prima donna" here? Of course, beets! Juicy, burgundy, sweet and ... insidious! Why "insidious"? But because of this, its bright burgundy color, which especially gravitates towards white shirts, blouses, skirts and trousers. Do you remember the case when a harmless boiled carrot “slammed” on your knees? So I don't remember. And beets - as many times as you like. And, usually, in such situations when it is absolutely impossible to change clothes! Such “malice” is also characteristic of red wine, blackcurrant jam, as well as everything that tends not to be washed off.

Last fall, I “tagged along” with my husband, who went on business to Austria. Since the regulations did not provide for staying there for a long time, I grabbed only a couple of little things in a neutral color scheme, which, inadvertently, included a light beige linen blouse with a modest neckline. Knowing the craving of everything red and black for the details of my wardrobe and body, I behaved very cautiously on a business trip - I tried not to attract the attention of glasses with Cabernet, plates and cherries.

Omitting many details, I will inform you that the “receiving” side fed us “for slaughter”.
Schnitzels with Viennese potato salad were replaced by pörkelt and paprikash.

And a week later we begged to cook for us something "light". To please us, polite Austrians served for breakfast, according to their ideas, the most dietary "Russian" dish - vinaigrette with sauerkraut in a duet with excellent herring. As luck would have it, I recklessly showed up for breakfast in that very beige, in fact, even ivory, blouse with a neckline. Nervously shifting in my chair (premonitions are a great power), I began to carefully eat the vinaigrette, trying not to stumble on anything in my plate.

Having successfully finished with the vinaigrette, I was already breathing a sigh of relief. And, as it turned out, absolutely in vain! Opposite me at the table is an imposing and rather spacious Mr. Eimansberger (the head of the office we arrived at). So, this dearest Herr suddenly sneezes with a mouthful of vinaigrette! Spray, of course, fly straight in my direction.

The dumbfounded gentleman grabs a snow-white napkin, bends over the table and begins to scrub the soiled neckline, turning over a jug of blackcurrant juice along the way. And here I am sitting “all of myself”, with stains the color of school ink on my knees, sauerkraut and beets in my bosom, and for some reason the completely unimaginable is spinning in my head - scuffle, divorce and maiden name.

Of course, it all ended with just a trip to the sneezed home. There I bathed in a bathtub the size of a small bay in the Caribbean Sea and accepted a wonderful salad-colored linen suit as a gift from Frau Eimansberger.
So, in the future, this very costume constantly managed to fill itself with something, tear somewhere, “dunk” into something, burn itself on something, or end its life in another way convenient for it ...

My recipe does not pretend to be a special "classic" and complete "textbook" - I just cook vinaigrette with sauerkraut.

Delicious vinaigrette recipe with sauerkraut

Ingredients

• 5 pieces of boiled or baked beets.
• 5 medium sized potatoes boiled in their skins.
• 2 small boiled carrots.
• 1 small onion.
• Parsley greens.
• Green onion.
• Ground black pepper.
• Vegetable oil.
• 300 g sauerkraut.
• Salt.

How to cook: step by step instructions with photos

My remarks

That's all for today! If the information presented in this article was interesting to you, then please share it on social networks. Subscribe to my blog updates. We have a lot of exciting things ahead of us. Have you forgotten that Valentine's Day is coming soon and you need to prepare some stunning dessert for a romantic dinner? We have absolutely wonderful choux pastries planned. But - not simple, but ... And this - in the next issue, as they liked to write once in thick and not very magazines. All bye and see you tomorrow!
Always yours Irina.
And again the music sounds, not even of my youth, but rather of childhood. But how fresh, new and beautiful it is in this amazing performance!
Nicki Parrott

During the time of Peter I, even more so, they did not hear about vinaigrette, but they preferred to eat all the ingredients of this dish separately. A little later, under the influence of then fashionable overseas chefs, most likely French, they decided to mix everything in one large plate. And it's not in vain. And, however, with all the ease of its preparation, the vinaigrette looks very solid, and what a special, well-remembered taste it has.

It is necessary that the entire salad be painted in a uniform pink color, then all the ingredients should be finely chopped, mixed and poured a little with beetroot juice or broth, and only then with oil. However, if the true colors of the components are closest to the heart, for example, you want to keep orange carrots, white potatoes, green cucumbers, then you need to grind everything separately. In another bowl, season everything with oil, and only then can you combine the parts of the salad together. Thus, the color will be preserved, and the taste will not suffer.

How to cook a regular vinaigrette, as well as many other secrets of this salad, read our article.

Classic vinaigrette: ingredients

There are a huge number of recipes for this salad. At the same time, everyone can add something new, special to their dish from themselves, and cook it in their own way. However, the main composition of the vinaigrette is as follows:

• 1 large boiled beet or a few small ones;
• 1-2 pcs. boiled or raw carrots;
• a few boiled potatoes;
• salted or pickled cucumbers;
• sauerkraut;
• green or onion;
• green peas, frozen or canned;
• seasonings to taste;
• vegetable oil.

Cooking

It will be very difficult to find a person in the vastness of our country who does not like vinaigrette. This salad is truly winter and really healthy. After all, it contains a lot of vitamins, which are so important to get in the cold season. The preparation does not use any hard-to-find products, which makes the salad even more affordable. Moreover, it will not be difficult to make it, especially for skilled hostesses.

Now let's talk about how to cook vinaigrette with sauerkraut.

Unpeeled beets must be boiled until tender. Or instead, you can just bake it. Potatoes and carrots can be pre-peeled and also sent to the pan to cook until tender. Then cool everything completely. If frozen peas are used in cooking, it is also recommended to boil them.

The onion must be very finely chopped, while the cucumbers are cut into small cubes. Cabbage should be shredded. Next, we take on the cooked vegetables: carefully peel the carrots, beets and potatoes (if this has not been done before) and cut them in the same way as the cucumbers.

And now the vinaigrette with sauerkraut is almost ready. It remains only to mix all the prepared ingredients in one container, then salt or pepper to taste, or both. After that, you need to season the salad with vegetable oil a little. When serving, you can decorate it with something, for example, with small sprigs of greenery.

Types of vinaigrettes

As already mentioned, this salad has a huge variety of cooking options. It all depends on the mood or just desire. You can experiment with the ingredients and substitute some or all of them, or add something to your liking.

Here are some interesting vinaigrette recipes:

• Fish (with herring, mackerel or sprats).
• Vegetable (vinaigrette with sauerkraut, broccoli, tomatoes, corn, etc.).
• Mushroom (you can use mushrooms, champignons, etc.).
• Meat (with beef, veal and pork).

with herring

Ease and simplicity of preparation - that's what vinaigrette is interesting for. This salad is very often made with herring. Perhaps this is even the most popular recipe, of course, in addition to the classic one.

The scheme for preparing this vinaigrette is the same as the usual one. We're just going to add a few more ingredients this time.

So, we follow all the instructions in paragraph 2, only here we will no longer use sauerkraut. Add herring fillet, cut into small cubes, while you can use beans instead of peas.

We prepare the dressing as follows: we take mustard, wine vinegar and olive (vegetable) oil and mix everything, and then season the salad with this and serve it to the table.

Fruit

If you are already tired of the usual vinaigrette with sauerkraut, you can go further in your experiments and add fruits to the salad.

It is worth noting that in this version, fruits will be better combined not with boiled vegetables, but with baked ones. And in the dressing, you can use honey to taste.

The recipe, of course, remains the main one, it remains only to add fruit. It can be oranges, grapes, apples, it all depends on your taste. Dried fruits are also very good. These additional ingredients are chopped as usual and added to the salad. And then we use a new gas station.

As you can see, the vinaigrette is very versatile, and it is not at all difficult to prepare it. The main thing is to give freedom to your imagination, and an ordinary salad can be transformed beyond recognition.

Vinaigrette is everyone's favorite vegetable salad, which occupies an important place in the autumn and winter menu. All the gifts of autumn are present in it, from this it becomes not only tasty, but also useful. Usually I cook a large portion of vinaigrette, as this salad for our family does not happen much! I love vinaigrette with and without beans. But children prefer vinaigrette with sauerkraut and peas This is the recipe I would love to share with you. I photographed the whole process in great detail, I think that now even the youngest hostesses can handle the preparation of the vinaigrette.

Ingredients

To prepare a vinaigrette with sauerkraut and peas, you will need:

beets - 2 pcs.;

carrots - 2 pcs.;

potatoes - 4 pcs.;

onion - 1/2 pc.;

canned green peas - 1 can (380 g);

greens (dill, parsley, green onions) - 1 bunch;

sauerkraut - 150-200 g;

pickled cucumbers - 4-5 pcs. (to taste, if very sour - 3 pcs.);

salt, pepper - to taste;

vegetable oil - 3 tbsp. l.

Cooking steps

Cool the beets, carrots and potatoes in cold water. To peel.

Cut potatoes, beets and carrots into small cubes.

Finely chop the peeled onion.

Chop greens.

Add chopped cucumbers.

Lay out the sauerkraut.

Add potatoes and carrots.

At the end lay out the beets.

We mix everything neatly.

Stir the salad and let it brew and cool for a couple of hours. A delicious vinaigrette with sauerkraut and peas is ready, it will perfectly diversify your diet and delight you with a fresh taste!

Bon Appetit!