Vinaigrette is a familiar salad that has changed a lot lately. What is added to it! You can find the most unexpected combinations of products that will greatly surprise, for example, herring, olives or mushrooms. But the old salad options are still the most delicious. Collected here are step-by-step recipes for a classic vinaigrette with that familiar taste.

Classic vinaigrette - general principles of preparation

The main component of the vinaigrette is boiled vegetables. Potatoes, carrots, beets are traditionally used. They can be prepared in advance, let them cool down. Then the tubers need to be peeled and chopped. All products in a vinaigrette are always diced. About the size of a pea if the vinaigrette is with peas. 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 dressed with vegetable oil. You can take a product with or without a smell, mix it with mustard or black pepper. The oil is added at the very end. If you do not want the beets to color other products and you like the multi-colored vinaigrette more, then you can season the beets separately in a bowl, also season the rest of the ingredients, then combine.

Classic vinaigrette: a step-by-step recipe with pickles

A step-by-step recipe for a classic vinaigrette without cabbage, no matter how strange it may sound. It is she who is absent in technological maps. Salted (not pickled) cucumbers give a special taste to the salad. This is a real option with boiled beans, but if desired, replace with canned beans in your juice or in a light marinade.

Ingredients

Two beets;

Three potatoes;

Bulb;

80 g beans (dry);

Four cucumbers (pickled);

Two carrots;

40 ml of oil;

1 tsp mustard (optional);

Greens optional.

Preparation

1. Add cold water to the beans and stand for at least five hours. Then change the water, put on the stove and boil until tender. If there is no desire or time to do this, then you can simply use canned beans, you need about a glass of beans without marinade.

2. Rinse the potatoes, do not need to peel, transfer to a saucepan. Wash the carrots, add to the potatoes, add water and boil until tender, but do not overexpose. As soon as the vegetables begin to pierce normally, turn off. Drain the boiling water, fill it with cold water, hold it for five minutes and drain it too. We clean up.

3. Beets are always boiled separately from other vegetables, otherwise they will spoil their taste. Rinse medium-sized root vegetables, put in a saucepan, add water and boil until soft. Then pour cold water and leave to cool. Clear.

4. All vegetables are cut into neat cubes, the size is slightly smaller than beans. Place in one large bowl. To prevent the potatoes from falling apart and the cubes to turn out neat, it is important not to overcook them. You can additionally hold the cooled tubers a little in the freezer, half an hour is enough for them to get stronger.

5. Peel the onion, cut it finer than the rest of the ingredients, pour it into a bowl.

6. Chop the pickles, too, 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. Fill in cooked or just canned beans. You can use red beans, white beans, or whatever you like.

8. Trying for salt. If the taste of the cucumbers is not enough, then add. It is important to salt before pouring in the oil. Otherwise, the grains simply do not have time to dissolve.

9. Season the salad. Combine vegetable oil with mustard, grind and add to vegetables. Or just pour in only oil.

10. Carefully, gently stir the vinaigrette. You can use two spoons for this, so as not to knead the boiled vegetables and spoil the look.

Classic vinaigrette: a step-by-step recipe with cabbage (sauerkraut)

This is one of the most beloved salad options in Russia. Often, in order to save time or food, only potatoes and beets were added to it, but it is sometimes called a beetroot. But here is a step-by-step recipe for a classic vinaigrette, which is prepared according to all the rules and from a large number of products.

Ingredients

400 g sauerkraut;

350 g of beets;

350 g potatoes;

150 g carrots;

100 g onions;

150 g of cucumbers (pickled, pickled, pickled);

50 ml of oil;

100 g beans (dry).

Preparation

1. The day before, pour the beans with water, let the beans swell well, then pour into a saucepan, add clean water, boil until soft. Or we just take a standard can of canned beans, open it, and drain it into a colander. Very often the fill is slimy. In this case, you can rinse the beans directly in a colander under the tap. We leave for the liquid to drain.

2. Wash beets and other root vegetables. Put the beets in a saucepan, fill them with water, put them on the stove. After boiling, the fire will need to be reduced, cook until soft for 30-50 minutes, depending on the size.

3. Potatoes with carrots should be put in another saucepan, we also bring them to readiness. If the carrots are small, then they may cook faster, but more often the potatoes are the first to reach softness. In this case, take it out, and boil the carrot for a few more minutes.

4. Cool all vegetables. Warm ingredients should not be mixed. You can fill everything with cold water, the roots will cool down faster, it will be easier to clean. We remove the skins.

5. Cut carrots, potatoes, boiled beets into medium-sized cubes. Pour everything into a large bowl.

6. You can immediately transfer the previously prepared beans. So far, you do not need to stir anything, so as not to crush the food once again.

7. Peel the onion. It is better to use salad varieties of vegetables, you can use blue or red, lilac onions, the vinaigrette will turn out to be even more beautiful. Cut into small pieces, transfer.

8. Add the sliced ​​cucumbers next. The main taste will still be given by cabbage, so you can even take not very pickled cucumbers.

9. Squeeze the sauerkraut from the remnants of the brine. We will definitely try. It happens that it is too sour. In this case, soak for several minutes in cold water or simply rinse it, it all depends on the taste. But do not forget to squeeze again well. There should be no water in the vinaigrette.

10. Add the cabbage and now stir the salad thoroughly. We add spices at our discretion, you can cut some greens into a vinaigrette, it turns out deliciously with chives. However, if it will not be used immediately, then it is better not to do this.

11. At the end, fill with vegetable oil and the classic vinaigrette according to the original step-by-step recipe is ready! Decorate with herbs, serve.

Classic vinaigrette: a step-by-step recipe with fresh cabbage and peas

If there is no sauerkraut, then the vinaigrette can be prepared with a fresh vegetable. It is also not a problem if there are no beans, there is no desire to cook them, or simply not quite to your taste. In this step-by-step recipe for a classic vinaigrette, the main ingredients are slightly modified with equally delicious counterparts.

Ingredients

500 g fresh cabbage;

Three potatoes;

Two carrots;

One onion;

Two beets;

Four pickles;

50 ml of 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 turned out like this, then you can cut it several times with a knife.

2. Add a teaspoon of vinegar, sugar. Season with salt and gently mash with your hands. Leave the cabbage to marinate while the rest of the vegetables are being cooked.

3. Boil the beets in one saucepan, and the potatoes with carrots in another bowl until tender. Cool down.

4. Peel all root vegetables, cut into small cubes, pour into a bowl.

5. Peel the onions, cut them into small cubes, add them to the rest of the vegetables in a bowl.

6. We return to the cabbage, which has already been marinated. Along with this, she released the juice. We wring it out. Transfer the cabbage to a bowl with vinaigrette.

7. Cut the cucumbers. If they are watery, then we first throw them into a colander, let the brine drain. But you can simply squeeze out with your hands, like cabbage.

8. Open the jar with green peas, drain all the liquid, pour the product into a bowl with the classic vinaigrette. Canned beans can also be used in this step-by-step recipe.

9. Stir all vegetables until evenly distributed. Let's taste, add salt.

10. Season with vegetable sunflower oil, but you can also use olive oil. Pepper to taste, add fresh herbs.

Classic Vinaigrette - Useful Tips and Tricks

If the onions are too spicy, the vinaigrette will taste bitter, and the unpleasant taste will pass on to other vegetables. To prevent this from happening, the vegetable can be chopped, folded into a sieve or colander, scalded with boiling water from a kettle. But add it to the salad only after it has cooled completely.

Beetroot boils for a long time, but does not want to become soft in any way? If more than minutes of cooking have passed, you can drain the boiling water and put the beet under a stream of cold water, after half an hour the vegetable will reach full readiness.

Unleavened vinaigrette is not very tasty. That is why pickles and pickled vegetables are always added to the salad. But it happens that they do not give the required acid or by themselves are rather bland. In this case, pickling onions will help improve the taste. The vegetable needs to be cut, pour over the acetic acid solution, let it brew, then squeeze and add to the vinaigrette.

A favorite dish that accompanies not only holidays, but also in ordinary days of the Russian person, the classic vinaigrette salad has become a classic recipe of which won the hearts of people with its brightness and varied taste.

Just do not be mistaken that vinaigrette is a national Russian dish. In fact, no one knows the exact time and country of origin, and of course the author of the recipe is not known. The word vinaigrette (vinegar), French, was voiced by Russian chefs in their own way, and this contributed to the further naming of the salad. As a cold appetizer, the salad recipe in different interpretations showed up in northern countries - Scandinavia, Norway and Sweden.

And as proof of its northern origin, the recipe for the vinaigrette is found in an English cookbook dating from the 40s. 19th century, which contains ingredients - potatoes, grated apple, Norwegian fish (herring), egg white, chopped, grated egg yolk, pickles, beets, and sour cream, oil or vinegar as a dressing.

The vinaigrette was brought to Russia already at the end of the 19th century by merchants and diplomats from Germany, but at that time, it did not immediately gain a certain popularity. Observing the same proportions, it included: potatoes, beets, a bunch of green onions, white onions, carrots, sauerkraut, slightly salted herring, pickled cucumbers, boiled eggs.

And for dressing: black pepper powder, table salt, vinegar solution and oil. But in modern days, the vinaigrette has become not only famous and revered, but also received a certain status - "Classic" vinaigrette. Making a salad has its own specific actions that should be taken into account and followed.

Classic Vinaigrette: recipe with green peas

What is the secret of the great taste of a classic vinaigrette? Experienced chefs are sure that to prepare a real cold snack, it is necessary, first of all, to observe the proportions of the products placed in the old dish.

Only under this condition can the nutritional properties of each component of the Vinaigrette salad be preserved. This is the case when it is desirable to apply the rule of the so-called golden mean, that is, to exclude the presence of a too pronounced salty, spicy or tart shade in the dish. Fulfilling the proposed tips and tricks, it is not very difficult to solve the problem.

Ingredients:

• 0.5 kg of homemade salted cabbage;
• five potato tubers;
• three sugar beets;
• a can of green peas (you can buy a combined version with the presence of carrots);
• onion head (preferably red);
• three pickled cucumbers;
• for dressing, combine the ratio and amount of salt, vinegar (3%), sunflower oil, pepper (ground black), selected to taste:
• a bunch of dill sprigs.

How to make a classic vinaigrette with green peas - a step-by-step recipe with a photo:

Put the potatoes and beets in different dishes, boil them in a peel or send them to the oven for baking.

It must be remembered that tubers should not resemble mashed potatoes in a salad, so it is advisable to cook them slightly raw. Pay special attention to the quality of beets, choosing by all means a sweet (sugar) product, otherwise you will not get a delicious salad!

Peel the vegetables, chop them into small cubes. To preserve the bright color of the beets, put the chopped pieces in a separate bowl, pour with oil, leave in this state for a quarter of an hour, add to food at the last stage of assembly of all components.

Remove excess juice from the cabbage.

If, during salting, the vegetable was chopped into too long strips, it is advisable to shorten them in order to provide a convenient and aesthetic meal. It is not very pleasant to "catch" products hanging from your lips!

Place the prepared ingredients in a porcelain or enamel bowl (not in a metal one).

Add canned peas, chopped dill.

To prepare the sauce, you need to combine vegetable oil, vinegar, pepper and salt in a bowl. You can add a spoonful of fresh mustard.

Determine the quantity and ratio of components by taste. Make salad dressing just before use.

The presented recipe for vinaigrette cannot be approached from the position of a certain frozen dogma. Each master is able to show the maximum of his personal imagination in order to present the dish in the most favorable and original light.

On the basis of the classic vinaigrette salad recipe, many additional, varied options with different components have appeared, which make the dish an unforgettable and frequent guest on any festive table.

Vinaigrette: classic recipe with sauerkraut and beans

For the "Classic" vinaigrette with beans, we prepare the following products:

• five tubers of medium-sized potatoes;
• two carrots;
• two boiled eggs;
• one head of a medium bow;
• three pickled cucumbers;
• 80 g sauerkraut;
• a couple of bunches of green onions;
• greens (basil, parsley or dill) if desired;
• beets (1 piece);
• 80 g dry red beans or 1 can canned;
• black pepper powder with salt, added to taste;
• five tablespoons of sunflower oil;
• four tablespoons of 3% vinegar.

How to make a salad with beans and sauerkraut:

1. Some ingredients should be completely boiled:
2. Potato tubers and carrots with the same cooking time can be put into one container.
3. Beets are cooked separately for up to 45 minutes.
4. Dry red beans are pre-soaked for 6-8 hours in water at room temperature, then boiled for 50 minutes - 1 hour.
5. Boil the eggs.

With the end of cooking, you should wait until it cools down. The products must be cut, if possible, I observe the square configuration. So the dish will look like a kaleidoscope beautifully and brightly.

Vinaigrette with herring: the most delicious recipe

Since the "Classic" vinaigrette is a dietary dish, but sometimes you want, especially in winter, to taste more high-calorie food, then salted herring is added for this.

Required products:

• two boiled carrots;
• 5 boiled potato tubers;
• beet;
• white onion;
• a bunch of green onions;
• a spoonful of table salt;
• refined oil, odorless;
• sauerkraut;
• medium-salted herring.

Cooking method:

Boil vegetables separately from each other - potatoes, beets and carrots.

While the vegetables are cooling, you should take apart the herring, rid it of all the bones. The fish fillet must be cut into small pieces. If the fish contains milk or caviar, then it can also be chopped and added to the salad.

The onion is peeled and cut at will: thin half rings, squares. If the onion is "evil", then it can be kept in water for a couple of hours before cutting.

After the vegetables have cooled down, they must be cut into small cubes and finely chopped cabbage added to them.

Before mixing, combine the products, sprinkle with spices and pour in the sunflower oil.

By the way, the herring in a classic salad can be replaced with shrimp. Such an unusual vinaigrette will adorn any holiday: New Year or Birthday.

See also the video - a recipe for making a classic vinaigrette with herring, but without sauerkraut

Classic vinaigrette with mushrooms without cabbage

For this salad, the generally accepted ingredients are used:

• boiled potato tubers, beets and two carrots;
• onion and green onions (bunch);
• lightly salted cucumbers;
• sunflower oil, not flavored;
• a can of pickled beans;
• marinated mushrooms.

How to prepare a classic vinaigrette with mushrooms and beans - a step by step recipe:

The difference is the mushrooms and beans in the marinade added to the dish.

Any mushrooms can be used, but mushrooms and chanterelles are best suited, they are dense and do not scatter. The marinade should be poured out beforehand, but you do not need to add salt as the pickled beans and mushrooms already have sufficient salinity.

Cut all products, including mushrooms, if they are large, add beans and pour over with oil. Hearty and delicious Vinaigrette salad is ready, you can invite guests for dinner.

Vinaigrette without pickles with cabbage and peas

For the salad you will need:

• boiled carrots and potatoes;
• baked beets;
• cabbage (sauerkraut) about 250 g;
• onion head;
• canned peas;
• refined oil 60 g;
• 2 tablespoons of lemon juice.

Recipe for vinaigrette without pickles:

Cabbage must be squeezed out of excess juice, then chopped thinly. Boiled vegetables, after cooling, cut into cubes. Chop the onion. Drain all pea juice from the jar. Pour all ingredients into a salad bowl, pour oil and lemon juice.

Vinaigrette salad with fresh cabbage

Since sauerkraut is excluded from the salad and fresh cabbage is added, the dish will require a different approach to cooking, in order to be able to leave the familiar spicy taste of vinaigrette to everyone. Therefore, you will have to add more vinegar and saltiness.

Components of the dish:

• a few medium crispy cabbage leaves;
• beets, carrots and potato tubers;
• lemon;
• small onion;
• two small pickles;
• sunflower oil.

Preparation:

1. Boil potato tubers and carrots separately from beets. Burak must be boiled in salted water with one spoon of 9% vinegar added to it. After boiling all vegetables, peel and cut into cubes.
2. Rinse cabbage leaves and chop into thin small strips.
3. Cut the onion into thin half rings. Pour the squeezed lemon juice over the chopped onion.
4. Then cut the cucumbers into small pieces.

Mix the whole composition, except for beets, with half the oil. Only after this procedure, let the oil and beets into the beets and mix again. The classic vinaigrette with fresh cabbage is ready.

Recipe for "winter" vinaigrette with fish and mayonnaise

Required Ingredients:

• raw fish, tilapia (300 g);
• potato tubers;
• pickles;
• beets, two carrots;
• two buds of dried cloves;
• 7 allspice peas;
• laurel leaf;
• salt;
• mayonnaise mixture;
• a few drops of Tabasco.

How to cook:

Traditionally, two carrots, potato tubers and beets are boiled. After cooking, vegetables are peeled and cut into standard squares.

Pickled cucumbers are cut into small squares.

In the water with the addition of cloves, allspice peas and a leaf of a laurel tree, fish is laid out and boiled. After cooling, cut into small slices.

Everything is combined in one bowl and seasoned with Tabasco sauce, mayonnaise and sprinkled with salt. Everything! The most delicious fish vinaigrette is ready, you can set the table.

Recipe for vinaigrette with potatoes, beets and cauliflower

• cauliflower (90 g);
• two potato tubers and 2 carrots;
• beet;
• pickled green peas (70 g);
• a bunch of lettuce;
• boiled egg;
• dill greens;
• sour cream (140 g);
• a teaspoon of granulated sugar and table salt.

How to make delicious cauliflower vinaigrette:

Boil vegetables (cauliflower, potato tubers, beets and 2 carrots). When cool: disassemble cabbage by inflorescences, cut beets, 2 carrots and potato tubers into cubes.

Wash and dry dill sprigs and lettuce leaves. After drying, chop the dill, and tear the salad into pieces. Drain the marinade from the peas.

Combine the entire composition in one container, add granulated sugar and a little salt, add sour cream and mix.
Peel the boiled egg, grate and sprinkle on the salad.

Vinaigrette salad on a festive table with beef and pickled cucumbers

According to this recipe, the classic vinaigrette turns out to be tasty and satisfying. Surprise your guests - prepare a meat vinaigrette for the holiday.

• three potato tubers;
• two pickled cucumbers;
• beets (large);
• two carrots;
• 200 g pickled peas;
• 350 g of beef;
• mayonnaise;
• table salt;
• white pepper powder;
• parsley to taste.

Recipe for vinaigrette with meat for a festive table:

Cut the boiled beef, beets, potato tubers, two pickled cucumbers and two carrots into cubes. Remove pickled peas from the marinade and combine with chopped meat and vegetables. Add mayonnaise to the dish, sprinkle with spices.

Vinaigrette salad dressings: unusual and interesting, very tasty

For the vinaigrette, there are also additional dressings based on sunflower oil and olive oil and other dressings that improve the quality of the vinaigrette and give a more delicate taste:

• classic dressing on lemon: take 6 tablespoons of olive oil, choke 2 medium cloves of garlic and squeeze juice from half a lemon;
• recipe for dressing on an egg: take two egg yolks, a teaspoon each - 9% table vinegar and granulated sugar, half a teaspoon salt, three tablespoons of refined oil. Everything is immersed in a blender and rotated at high speeds until the mass is similar in consistency to mayonnaise .;
• dressing for mustard vinaigrette: using aromatic oil (90 ml) and wine vinegar (90 ml), a small head of garlic squeezed out or finely chopped, 1.5 teaspoons of mustard powder, sugar and salt. Place all this in a salad bowl and mix thoroughly.
• homemade "Pesto": in a container is mixed a composition of two teaspoons of white wine with refined sunflower oil (6 tablespoons), with finely chopped green onions, parsley, dill, with 1 teaspoon of mustard, a pinch of salt. Add black pepper to taste .;
• watering for salad from boiled eggs: boil 2 eggs until steep. Then free the yolks from the proteins. Crumble two yolks, pour two tablespoons of 6% vinegar and six tablespoons of sunflower oil, sprinkle with black pepper and salt, add mustard powder (1 teaspoon), pass the protein through a grater .;
• homemade "Pepperoni": spicy topping is made from medium sized bell peppers baked in the oven. When the pepper has cooled, it is finely chopped, and vinegar, five tablespoons of refined sunflower oil, five pinches of mustard, a pinch of black pepper powder and salt are added to the pepper. Mix the whole composition thoroughly .;
• French salad dressing vinaigrette: in a container combine balsamic vinegar, in small quantities, 30 grams of olive oil, a spoonful of basil, honey and mustard powder. Shake the watering before dressing the salad.

Vegetables to be boiled must be baked or boiled in a peel in order to retain all their beneficial and flavoring properties.

All vinaigrette dressings must be prepared and mixed separately, and only then added to the salad.

It is better to cut the salad products into containers with high walls to facilitate convenient mixing.

Unfortunately, the salad has a negative quality - a short shelf life, only 12 hours. Therefore, you should calculate the time of its use.

It is worth considering that it is best to cut the products into smaller pieces, the more pronounced its taste will be.

Why is vinaigrette salad useful?

Vinaigrette, although an economical snack available for everyone, contains many useful substances thanks to its constituent vegetables and dressings.

Potatoes contain vitamin C and boost the body's immune system as a whole.

Beetroot, with the minerals in it, ensures the reduction of excess weight and regulates the metabolism.

Carrots contain iodine, keratin, calcium.

Sauerkraut has a strengthening and bactericidal effect.

Facilitates and straightens stool using oil in salad.

Whatever it was, but the vinaigrette has become a Russian national dish, which is ready to delight, give energy and strength at any time of the year.

Almost everyone knows how to make a vinaigrette. This dish was very popular in the Soviet Union. But not everyone knows that it can be diversified and made more original and tasty. Depending on the culinary preference, in addition to the usual ingredients, you can add squid, peas, cheese, beans or mushrooms. Try, experiment and delight loved ones with new snacks.

How to cook a classic vinaigrette correctly and tasty at home?

This variation of cooking is familiar to many. The salad comes out healthy and tasty.

Ingredients:

• sauerkraut - 100 g;
• boiled carrots - 1 pc .;
• boiled potatoes - 5 tubers;
• boiled beetroot - 1 pc .;
• green onions - 50 g;
• pickled cucumber - 3 pcs. ;
• sunflower or olive oil - 3 tbsp. spoons.

Preparation:

1. Peel boiled vegetables.
2. Cut beets, carrots, potatoes into cubes or strips.
3. If your cucumber has a tough skin, it is best to cut it off. Cut the vegetable in the same way.
4. Squeeze the juice from the shredded cabbage, add to the main composition.
5. Stir prepared vegetables.
6. Chop green onions.
7. Pour in oil, stir so that it touches all components.

Vinaigrette with sauerkraut - step by step recipe

Prepare a great dish in which all vegetable components are harmoniously combined and added to each other. It is a source of vitamins and health.

Ingredients:

• large onion - 1 head;
• canned peas - 120 g;
• beets - 2 pcs.;
• apple cider vinegar - 1 tbsp. a spoon;
• granulated sugar - 1 tsp;
• potatoes - 3 medium tubers;
• sauerkraut - 230 g;
• salt to taste.

Preparation:

1. Boil the carrots in one container with the potatoes, cook the beets separately.
2. Cool, clean ingredients, cut into cubes.
3. Chop the onion.
4. Squeeze out excess juice from sauerkraut, add to the general composition.
5. Sprinkle the peas.
6. Grind sugar, salt, pepper with butter, dilute with apple cider vinegar, mix.
7. Pour the cooked sauce over the vegetables.

With herring, dressed with a special sauce

Vinaigrette with herring is gaining popularity in society. A good substitute for boring familiar salads on the table.

Ingredients:

• beets - 1 pc.;
• herring fillet - 1 pc .;
• apple - 1 pc.;
• boiled egg;
• dill - 25 g;
• carrots - 1 pc.;
• potatoes - 5 pcs.;
• parsley leaves - 25 g;
• red onion - 1 head;
• lemon - 1.5 pcs.;
• granular mustard - 1 tbsp a spoon;
• olive oil - 7 tbsp. spoons;
• wine vinegar - 2 tbsp. spoons;
• granulated sugar;
• a mixture of peppers;
• salt.

Preparation:

1. Boil potatoes, in the same container you can boil carrots. Cook the beets separately. Cool vegetables, peel, cut into cubes. Cut the beets into strips.
2. Grind the herring across to get plates.
3. Chop the onion in half rings, pour over the juice squeezed from the lemon, leave for half an hour.
4. Remove the peel from the apple, cut into strips, pour over the juice squeezed from lemon, so as not to darken.
5. Chop the herbs, chop the egg.
6. Connect prepared components.
7. Put mustard in the oil, add granulated sugar, pour in vinegar, salt to taste, cover with a mixture of peppers. Stir well.
8. Before serving, mix vegetables with sauce and chopped herbs.

Vinaigrette with beans - composition of products

It differs from the traditional cooking method in that beans are added instead of the usual potatoes. The taste is unusual, and the look is appetizing.

Ingredients:

• canned beans - 250 g;
• pickled cucumber - 3 pcs.;
• carrot;
• sauerkraut - 100 g;
• beets - 2 pcs.;
• salt - 7 g;
• turnip onions - 100 g;
• lemon juice;
• sunflower oil.

Preparation:

1. Boil beets, carrots, peel, cut into cubes.
2. Drain the liquid from the beans, combine with vegetables, add squeezed cabbage.
3. Chop smaller onions, scald with boiling water.
4. Cut the cucumbers to make cubes.
5. Sprinkle salt to taste, pour in oil, squeeze the juice from the lemon, mix thoroughly.

With squid

This cooking option has a twist. Its composition includes squid, which make the food delicious in taste.

For a richer flavor and more pleasant aroma, instead of boiling vegetables, try baking them in the oven. You can bake by wrapping each vegetable separately in foil or simply placing it on a baking sheet.

Ingredients:

• squid - 2 pcs.;
• cucumber - 2 pcs.;
• beets - 1 pc.;
• onion - 2 heads;
• carrots - 2 pcs.;
• potatoes - 5 pcs.;
• sunflower oil - 5 tbsp. spoons;
• ground pepper - 0.5 tsp;
• dill - 27 g;
• salt.

Preparation:

1. Boil the squid for 3 minutes, chop finely.
2. Boil the root vegetables, cool, cut into cubes, mix the ingredients.
3. Cut the cucumbers into cubes, add to the general composition.
4. Chop the onion, sprinkle with seasonings, salt, add oil, mix everything.
5. Garnish with squid vinaigrette with chopped dill.
6. Chill the dish before serving.

With mushrooms

Another unusual option that is perfect for lovers of forest gifts. To keep the salad as long as possible, all food must be chilled and at the same temperature during cooking.

Ingredients:

• pickled mushrooms - 250 g;
• beets - 1 pc.;
• onion - 1 pc.
• pickled cucumber - 1 pc .;
• lemon juice - 1 tbsp. a spoon;
• carrots - 1 pc.;
• sunflower oil - 3 tbsp. spoons;
• potatoes - 2 tubers;
• salt;
• black pepper.

Preparation:

1. Boil potatoes in one container with carrots, chop into cubes.
2. Boil the beets, also chop.
3. Chop mushrooms, onions, cucumbers.
4. Mix food, add pepper and salt.
5. Beat butter with lemon juice, pour over vegetables, stir.

With green peas

Simple and very quick cooking option. If you want to get a richer taste of vegetables, then instead of boiling, bake them in the sleeve. This method of cooking will save more vitamins in the root vegetables, which disappear during boiling.

Ingredients:

• pickled cucumber - 5 pcs.;
• red onion - 2 pcs.;
• boiled beetroot - 4 pcs .;
• peas - 400 g;
• boiled potatoes - 6 pcs.;
• olive oil;
• boiled carrots - 3 pcs.;
• ground pepper;
• wine vinegar - 50 ml.

Preparation:

1. Boil the root vegetables in advance, peel, cut into half a centimeter cubes, mix.
2. Pour vinegar over the oil, add salt and pepper, stir.
3. Chop cucumbers, add to vegetables.
4. Fill in the peas, after draining the liquid.
5. Pour over the sauce, stir.

With melted cheese

A fragrant dish is deliciously varied with cheese.

Ingredients:

• beets - 210 g;
• greens - 50 g;
• potatoes - 170 g;
• homemade mayonnaise - 200 ml;
• carrots - 120 g;
• processed cheese - 90 g;
• green onions - 55 g;
• pickled cucumber - 220 g.

Preparation:

1. Boil root vegetables, peel, cut into slices.
2. Cut the cucumbers into circles.
3. Chop greens with green onions.
4. Cut the cheese into small cubes.
5. Stir everything.
6. The vinaigrette will be tastier if seasoned with homemade mayonnaise.

1. If you decide to cook according to the classic version, then add more onions than beetroot, and use less carrots.
2. Onions can be bitter in the finished salad. To prevent this from happening, pour boiling water over it after shredding. The bitterness will go away, and the taste of the dish will become softer.
3. Always boil beetroot separately, if you do not want all vegetables to turn red.
4. To prevent the vegetables from becoming colored in the finished salad, chop the beetroot, mix with sunflower oil, let it stand, add the last to the rest of the products.
5. If the dish is prepared with pickles, it must be consumed within 24 hours. This is a perishable food that cannot be stored for a long time, even in the refrigerator.
6. Bright, red, sweet is suitable for making beetroot. If using a forage variety, add a spoonful of sugar.
7. To make the salad tasty, chop the vegetables finely, but do not overdo it, the food can turn into porridge.
8. Cool vegetables to room temperature before chopping. Otherwise, the dressing will warm up and the dish will be spoiled.

Vinaigrette is considered the most popular in all of Russia, as it is the easiest product to use. And every home has these products. The history of its appearance is quite well-known, but, however, it has not been confirmed by historians.

This dish was invented back in Russia. At that time, all vegetables were usually served separately, on different plates. One of the chefs experimented, cut them into small pieces and mixed in the same bowl. The king appreciated the idea, after which the dish began to appear often on his table, and then it was only a matter of time.

The classic recipe for vinaigrette with beans

Do you like vinaigrette? It's so tasty and healthy! We usually start preparing this salad in winter. Cooking it in a varied amount. I suggest making a bean vinaigrette. I hope you won't regret it.

Ingredients:

• Potatoes - 7 pieces
• Carrots - 2 pieces
• Beets - 2 pieces
• White beans - 1 can (350 gr.)
• Pickled cucumbers - 5 pieces
• Sauerkraut - 300 gr.
• Salt to taste
• Vegetable oil to taste

Preparation:

1. Put well-washed beets, potatoes, carrots into a saucepan, pour water there and cook until tender. For potatoes and carrots, 25 minutes. For beets, about 4 hours. Transfer the potatoes, carrots to a cup, and continue cooking the beets.

2. how to cool boiled vegetables, peel.

3. If the beet is pierced well with a knife, then it is cooked. And you can take it out of the saucepan into the cup to cool it down.

4. then open a can of beans, pour out the water. Put in a separate saucer.

5. Chop potatoes with carrots.

6. Peel the beets and chop them together with the cucumbers into small cubes.

7. Mix all the vegetables, add the cabbage, salt and season the salad with oil.

Serve immediately after cooking.

Bon Appetit!

Original vinaigrette with pomegranate

If you want a different taste of vinaigrette, you can add pomegranate there.

Ingredients:

• Cabbage - 200 gr.
• Beets (boiled) - 1 piece
• Pickled cucumber - 2 pieces
• Beans - 1 can (250 gr.)
• Onion - 2 pieces
• Pomegranate (grain) - 150 gr.
• Salt to taste
• Sunflower oil - 90 ml.

Preparation:

1. Rinse the well-salted cabbage.

2. Cut the beets as shown in the picture.

3. Chop the onion into cubes.

4. Chop the cucumbers.

5. Transfer the beans to a plate.

6. Pour all prepared vegetables into one salad bowl. Salt, pour in a little oil. Sprinkle with pomegranate seeds on top.

Good appetite!

The easiest salad option without potatoes

You can make a vinaigrette without potatoes. It will be just as tasty and very juicy.

Ingredients:

• Beets - 350 gr.
• Carrots - 170 gr.
• Beans (dried) - 100 gr.
• Fresh cucumber - 100 gr.
• Salted cabbage - 120 gr.
• Lemon juice - 1 tbsp a spoon
• Green onions - 70 gr.
• Sunflower oil - 3 tbsp. spoons (or according to your taste)

Preparation:

1. The first step is to tackle the beans. Pour cold water over it, leave to swell overnight.

2. As the beans swell, pour into a small saucepan and cook on the stove. Cook for 25 minutes.

3. While the beans are being cooked. Rinse the beets and carrots well in water. wrap each vegetable in foil and transfer to a baking sheet. Move the baking sheet to a preheated oven and bake for about 60 minutes.

4. Chop green onions.

5. Pour the onion into a deep saucer, let the lemon juice survive for it. Heat them together a little, leave to marinate.

6. When the beans are cooked, the vegetables are baked, remove them, let cool slightly. Cut the cucumbers into cubes.

7. Slice the carrots as shown in the picture.

8. Cut the beets in the same way as vegetables.

9. Put all the vegetables, salted cabbage in a salad bowl where the onions were marinated with lemon juice.

10. Mix thoroughly, season with sunflower oil.

In order for the beets to stain the rest of the ingredients less, they need to be cut and seasoned with vegetable oil. Only then add to the rest of the ingredients.

Put the finished vinaigrette without potatoes on plates. Serve salad with fresh herbs and lemon wedge.

Bon appetit, everyone!

The recipe for the classic vinaigrette with peas and herring

Vinaigrette is one of the most famous beetroot dishes. If you want to surprise your friends with a classic vinaigrette, then you can add salted herring here.

Ingredients:

• Boiled beets - 2 pcs.
• Boiled carrots - 2 pcs.
• Boiled potatoes - 5 pcs.
• Onions - 2 pcs.
• Canned peas - 100 gr.
• salted herring fillet - 200 gr.
• Salt, vegetable oil - for dressing, to taste

Preparation:

1. The first step is to cook the beets. Peel, cut into small cubes.

2. Carrots, cut into cubes

3. Chop the potatoes into large layers with a knife.

To cut the potatoes well, boil them in salted water, and immediately after the end of cooking, quickly rinse them in cold water.

4. Chop the onion as in the picture, the smaller the better.

5. Dice the herring and add to the vegetables.

It is best to use medium-salted herring fillets. Otherwise, its taste in the salad will not be felt.

6. Stir everything well, refrigerate for 5-10 minutes, so that the salad is soaked and acquired a beautiful color. Before serving, add peas to the vinaigrette with herring. Mix everything again, season with sunflower oil.

Check the taste. Season with salt and pepper as needed.

7. Decorate the salad with fresh herbs. Can be served at the table.

Bon Appetit!

Vinaigrette recipe with corn

Delicious and very juicy vegetable salad with corn. Vinaigrette can be used in fasting, as well as for those who preserve their figure.

Ingredients:

• Carrots - 3 pcs.
• Potatoes - 3 pcs.
• Beets - 1-2 pcs.
• Canned corn - 0.5 cans (200 gr.)
• Canned peas - 0.5 cans (200 gr.)
• Bulb onions - 1 pc.
• Vegetable oil - 5 tbsp. spoons
• Vinegar 9% - 0.5 - 1 tsp
• Pickled cucumbers - 2 pcs.
• Salt to taste
• Sugar - 0.5 tsp

Preparation:

1. Take all the vegetables that are on the list. rinse with cold water, pour water into a saucepan and transfer all the vegetables there. Put on the stove and cook until tender. (carrots, potatoes - 30 minutes, beets - 4 hours)

2. Chop the cucumbers into cubes.

3. Chop the potatoes arbitrarily.

4. Chop the carrots into small cubes.

5. Cut the beets into cubes.

6. Drain water from open canned peas.

7. Drain the water from the opened can of corn.

8. Wash the onion, peel, chop.

9. Combine all finished products in one salad bowl.

10. Salt, add sugar, sprinkle with vinegar. Season the corn vinaigrette with sunflower oil, mix thoroughly.

Well, all the vinaigrette is ready. Call your friends to the table, a loved one to try such a wonderful and most importantly delicious salad.

Bon Appetit!

Video - recipe for lean vinaigrette

I welcome everyone to our site. A popular salad in Russia, it is loved and prepared everywhere. But it would seem that such a simple hearty cold appetizer is not suitable for a festive table, as many think. And in vain, the classic vinaigrette known to everyone can be prepared in different ways.

The recipes below should dispel the myth about the everydayness of food. New ingredients will add bright notes to the taste. And such a beautiful appetizer will certainly decorate the table among other treats.

There are no particular difficulties in cooking, except that you need to boil vegetables in advance, remember, beets need 1 hour to be fully cooked, carrots 40 minutes, and potatoes 20 minutes are enough. Consider this when cooking vegetables, and it is also better to cook them without removing the peel.

Vinaigrette with fried mushrooms

A recipe for those who like to add mushrooms to almost all dishes. Perhaps I won't open America for you, but nevertheless, the salad will turn out to be insanely tasty when mushrooms are added to it. I only had frozen mushrooms at hand, which I subsequently fried, pickled ones will be no worse.

Ingredients:

• Beets - 1
• Potatoes - 4 pieces
• Sauerkraut - 300 g
• Champignons - 100 g
• Onion - 1 onion
• Pickled cucumber - 3 pieces
• Carrots - 1
• Green onions - 1/2 bunch
• Parsley - 20 g
• Dill - 20 g
• Salt to taste

Preparation:

Boil vegetables for salad before slicing. Beets with carrots take longer to cook fully than potatoes. Therefore, check it for readiness by piercing it with a fork, then remove it from the pan, leaving the beets with carrots to cook until soft

Transfer the sauerkraut to a salad bowl, if necessary, rinse it in cold water and chop it beforehand. Add medium-sized pickled cucumber pieces, peeled, chopped onions

Peel boiled carrots with beets. Chop into cubes, transfer to a bowl

Peel the potatoes, cut into pieces, send to the salad bowl

It is better not to grind vegetables when cutting, in order to avoid the state of porridge in the salad.

I used fresh frozen mushrooms, so I sautéed them in vegetable oil before adding them to the treat. You can take pickled mushrooms for a salad, they are also perfect

Cool the fried mushrooms first, then transfer to a bowl with the rest of the food.

Chop the herbs at the final stage of cooking, send them to a bowl. Add salt and pepper to taste, season with a little vegetable oil, mix.

A delicious salad with a twist will be a decoration of the festive table. Good appetite!

Delicious vinaigrette with herring and green onions

Every housewife probably knows how to cook such a snack. And if the salad is slightly modified by adding slightly salted herring to it, seasoning with sour cream mixed with mayonnaise, then the taste will sparkle with new colors. Your guests and family will be delighted with such a snack.

Ingredients:

• Beets - 2
• Carrots - 1
• Potatoes - 2
• Green onions - 20 g
• Pickled cucumbers - 2
• Lightly salted herring - 100 g
• Mayonnaise - 2 tbsp. spoons
• Sour cream - 2 tbsp. spoons

Preparation:

Boil the vegetables in advance without peeling them off. Cut into square pieces, transfer to a deep bowl

Chop herring, pickled cucumber, greens, transfer to a common bowl

Season the salad with mayonnaise and sour cream

Stir all the ingredients together, cover the salad bowl with cling film and refrigerate for 20-35 minutes. There is no need to additionally salt, since herring, cucumber and mayonnaise already contain enough salt.

Then it remains to transfer the treats to beautiful salad bowls and put them on the table. Good appetite!

Vinaigrette without cabbage

Delicious healthy vegetable appetizer that will not leave anyone indifferent. There are many options for preparing such a salad, I propose a recipe without adding cabbage. Perhaps you don’t like her, or you simply didn’t have it at hand, but you would like to delight yourself with a snack. A very simple and quick enough way to make a great salad.

Ingredients:

• Boiled beets - 300 g
• Boiled potatoes - 4 pieces
• Boiled carrots - 2 pieces
• Pickled cucumber - 3 pieces
• Salt to taste
• Vegetable oil - for refueling

Preparation:

Dice potatoes, transfer to bowl

Pickled cucumbers also cut into cubes, send to a bowl

At the very end, add chopped boiled beets. Salt the salad to taste, season with vegetable oil.

A simple option for a great all-time snack. Bon appetite!

Vinaigrette with green peas

A bright, beautiful salad will undoubtedly decorate any table. Whether it's a celebration or an ordinary weekday, a hearty snack will come in handy. A classic recipe that many are familiar with from childhood. Cooking as it is will be a pleasure.

Ingredients:

• Beets - 2
• Potatoes - 4
• Pickled cucumbers - 3
• Carrots - 1
• Red onion - 1
• Sauerkraut - 100 g
• Green peas - 200 g
• Lemon juice - 1 tbsp. a spoon
• Hot mustard - 1 tsp
• Sugar - 1 tsp
• Green onion - 3 stalks
• Vegetable oil - 2-3 tbsp. spoons
• Ground black pepper - to taste
• Salt to taste

Preparation:

Boil all the vegetables you need for the salad in advance, cool. First of all, cut the beets into cubes, transfer to a salad bowl

In order for the vegetables to partially retain their colors and not to be colored by the beets, fill them with vegetable oil after cutting.

Transfer green peas to a salad bowl, salt and pepper. Add lemon juice, sugar, mustard to your snack

Send the crushed remaining ingredients to a bowl, mix.

The vinaigrette is ready, the appetizer with green peas will be more tender, and the mustard will add spice to the taste. Good appetite!

Vinaigrette of baked vegetables with prunes

Oven baked vegetables will make a delicious vinaigrette. By the way, it is in baked vegetables that much more vitamins are stored. And prunes will only enhance the taste of a wonderful classic snack. This salad is no more difficult to prepare than a regular salad, but it will definitely become your favorite.

Ingredients:

• Beets - 2-3 pieces
• Potatoes - 2 pieces
• Carrots - 1-2 pieces
• Canned cucumber - 3 pieces
• Prunes - 6 pieces
• Bulb onions - 1/2 pc
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for refueling

Preparation:

Spread the vegetables on a baking sheet on foil and bake them in the oven at 200 degrees for about an hour. Then cool and clean them

Dice the beets and carrots into cubes, transfer to a deep bowl

Add to them diced potatoes with canned cucumbers.

Before adding prunes to salad, soak in warm water, cut into small pieces. Chop the peeled onion smaller, transfer to the bowl

Add salt and black pepper to taste, season with vegetable oil. Mix all foods well together.

Add fresh chopped herbs to the prepared salad if desired. Good appetite!

Vinaigrette with canned beans

Hearty healthy salad. Vegetables retain their vitamins even when cooked. The main thing is to cool them well before chopping. Otherwise, the vinaigrette can go bad very quickly. The next day after cooking, the treat will only become tastier, it will be completely saturated and the taste will be amazing.

Ingredients:

• Canned beans - 250 g
• Beets - 1 piece
• Carrots - 2 pieces
• Potatoes - 4 pieces
• Red onion - 1 piece
• Sauerkraut - 150 g
• Canned cucumbers - 3 pieces
• Vegetable oil - for refueling

Preparation:

Before preparing the vinaigrette, boil the vegetables in advance until tender, then they need to be cooled, peeled. Chop beets, canned cucumbers into small cubes

Dice the boiled potatoes and carrots

Wash sauerkraut in cold water, drain all liquid from canned beans

Chop the red onion into random pieces

Red onions are less pungent, so don't be afraid to overdo it.

Put all the ingredients together in a deep salad bowl

Season with a small amount of vegetable oil, mix.

It's so simple and quick that the treat is ready. Bon appetite!

Vinaigrette with apple, beans and garlic

After combining all the ingredients, be sure to leave the salad to soak in all the foods with each other. Then you will get a rich, bright, piquant taste incomparable with anything. Garlic, if desired, can be replaced with regular onions.

Ingredients:

• Boiled beets - 2 pieces
• Boiled potatoes - 3 pieces
• Boiled carrots - 2 pieces
• Pickled cucumbers - 3 pieces
• Apple - 1 piece
• Canned beans - 200 g
• Garlic - 3 cloves
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - 60 g

Preparation:

Peel boiled potatoes, cut into pieces, send to the bowl

Then cut the pickled cucumbers into cubes

Peel the remaining vegetables, chop into cubes, transfer to the already chopped food

Cut off the skin from the apple, cut into slices. Peel the cloves of garlic, squeeze into the bowl through a press

Drain the liquid from the can of beans, send to the chopped food in the bowl

Pour in black pepper, a little salt, season the salad with vegetable oil, mix everything thoroughly.

Bon appetit and have a nice day!

Video recipe for a delicious vinaigrette with a secret

The secret lies in the addition of toasted onions. The taste will be extraordinary, soft. This recipe is worth trying, I'm sure you will love it.

Good luck in cooking and bon appetit to you!

I hope my selection of original recipes makes it to the top of your favorite dishes. After all, the vinaigrette, in my opinion, is an invariably favorite salad of many, and if you also diversify it by adding new ingredients, then it will become an excellent treat for any feast.

Surprise your guests with hearty appetizers. After all, such a dish will not cause difficulties even for a novice hostess. Good luck in the culinary field!