Everyone who is at least a little interested in cooking knows how to make a vinaigrette. It would seem that it couldn’t be simpler: I took everything you needed for the vinaigrette – vegetables, dressing, salt – and prepared a simple and nutritious dish. But no, each housewife has her own secret on how to prepare a special vinaigrette: the most delicious recipe is the one that all family members are delighted with. I bring to your attention a selection of the most interesting recipes for the famous salad. Let's do some magic in the kitchen to surprise your loved ones with an unusual, familiar dish?

Vinaigrette: benefits and harms

A recipe for vegetable appetizers appeared in cookbooks back in the century before last. But even today, vegetable food is very popular in our country and the countries of the former USSR. Most likely, this popularity is caused by the availability of ingredients, this was especially true during the period of stagnation, although, perhaps, the benefits of this snack dish also played a significant role.

Mainly, it is worth talking about the benefits and harms of vinaigrette based on what is included in the vinaigrette from the products. And these are mostly vegetables. They are rich in vitamins, minerals and fiber, normalize digestion, help in the fight against excess weight, etc. Since the benefits of vegetables have long been proven, I would like to mention the possible harm.

Vinaigrette salad, the recipe of which includes sauerkraut, is not recommended for gastritis, stomach ulcers and colitis. The same applies to pickled cucumbers, which are often included in the classic vinaigrette. And the high sugar content in beets can aggravate diabetes. There is no need to treat children under one year old with vinaigrette, as the vegetables together can give an allergic effect. If you are allergic to any of the vegetable ingredients, you should replace them with analogues: it is not so difficult and will eliminate the need to give up your favorite dish.

Another important point: in order to avoid food poisoning, it is important to remember how long the vinaigrette can be stored in the refrigerator. Salad with oil is good for consumption within 24 hours, and mayonnaise - for about 4 hours!

How to prepare vinaigrette? The usual recipe requires a minimum of ingredients. What ingredients are included in the vinaigrette? The classic composition is:

• boiled vegetables in their uniforms: carrots, beets, potatoes;
• onion;
• sauerkraut;
• pickled or pickled cucumber;
• salt and sugar;
• vegetable oil.

Often canned green peas, table or apple cider vinegar are added to the composition, and oil for dressing is replaced with sauces (for example, mayonnaise). According to culinary history specialist William Pokhlebkin, the classic Russian version includes chopped hard-boiled eggs, as well as fried, boiled or poultry.

How long to cook beets for vinaigrette and other vegetables?

When cooking, the vitamins in vegetables are destroyed, so in order to get the healthiest and most nutritious dish possible, it is worth remembering how long to cook the vegetables for the vinaigrette. The cooking time depends on the volume of vegetables and their size, the most important thing is not to overcook the root vegetables!

How long to cook carrots for vinaigrette? The average cooking time is 20-30 minutes. Beets take the longest to cook. How to quickly cook beets for vinaigrette? To do this, place the root vegetables in boiling water: this will reduce the vitamin content, but it will also reduce the cooking time. You can use a microwave: how to cook vegetables in the microwave for vinaigrette is often written in the recipe book attached to the instructions for the kitchen appliance. To prepare, take a plastic or glass container, where the vegetables are ready to be chopped into a salad after 20-25 minutes.

• A little culinary secret: so that the beets do not “mess up” the rest of the ingredients, and the salad is colorful, they are cut first and “oiled”, that is, they are poured with oil first.
  So, the ingredients are ready. How to prepare vinaigrette? The best vinaigrette recipes are below.

Classic vinaigrette salad recipe: base

To make the “Classic Recipe” vinaigrette, a step-by-step recipe with photos will come in handy.

When preparing a classic vinaigrette, the composition is approximately as follows (for 6 servings):

• 4-5 medium potatoes, beets and carrots;
• 5 medium pickled cucumbers;
• large onion;
• salt and vegetable oil to taste.

Boiled vegetables are chopped into small cubes, the same with onions and cucumbers.

All ingredients are mixed, salt is added to taste and seasoned with oil.

Vinaigrette: classic recipe with peas

How to prepare a vinaigrette with canned green peas? First you have to boil the vegetables and chop them (this is the same as making regular ones). And then everything is simple: open the jar of peas with a knife and add the contents to the previous composition of vegetables, after draining the juice from the jar. If you leave the juice, the salad will “float” and spoil faster!

This classic vinaigrette recipe with peas and cabbage may not contain cucumber: the taste does not suffer much.

Vinaigrette with fresh cucumber

An ordinary fresh cucumber will bring special freshness and unusual taste to a vinaigrette recipe. It’s like Olivier: some people like it with pickled cucumbers, and others like it with fresh ones. True, you need to eat this dish as soon as possible: the fresh vegetable produces juice, which does not have a very favorable effect on the shelf life of the boiled part of the salad.

Vinaigrette with sauerkraut

Sauerkraut is a storehouse of vitamin C! Therefore, the classic vinaigrette recipe with sauerkraut is doubly useful. You need to prepare it in the same way as usual, only add cabbage at the end. Before preparing a vinaigrette with sauerkraut, it is worth chopping it if it was fermented into large strips. If it is too acidic, you can rinse it with cold water.

Vinaigrette with fresh cabbage

No sauerkraut? No problem! For those who cannot imagine without the cabbage method, the recipe without sauerkraut can be changed to a fresh cabbage vinaigrette. For this “summer” version, you need to chop the cabbage thinly - this will give it a piquant crunch. You can sprinkle it with a little vinegar or lemon juice before mixing the ingredients.

Vinaigrette with beans

If you don’t have canned green peas, but really want to diversify the vinaigrette, the classic recipe with beans will come in handy. The taste does not deteriorate from this, and the benefits to digestion increase. Beans have a lot of protein, so the salad will be even more satisfying. The bean version is good for vegetarians: it compensates for protein deficiency.

How to quickly cook red beans

If you are planning to prepare a vinaigrette with beans and sauerkraut so that the beans cook faster, use a little trick: soak the beans overnight in cold water, and the next morning, drain the old water and, adding hot water, boil until tender: the cooking time will be reduced by almost three times!

Vinaigrette with mushrooms: recipe

What not to prepare this vegetable salad with! It turns out very tasty with mushrooms. You can use pickled mushrooms, or you can use fresh ones (champignons, honey mushrooms). Before making the vinaigrette, fresh mushrooms are fried in oil. Take this ingredient at the rate of 20-30 g per serving.

Vinaigrette with herring

If you like herring under a fur coat, then herring vinaigrette is a recipe that should also please your taste. To prepare it you need lightly salted herring fillet.

So, the ingredients:

• potatoes - 4 tubers;
• large beets;
• 2 medium carrots;
• onion - 2 large;
• herring fillet – 200 g.

After boiling and peeling, finely chop the vegetables. Cut the onion into quarter rings and fish into small cubes. Mix, salt and season with oil.

Advice!

The version with herring is best made without pickled cucumbers and sauerkraut: otherwise it can be very salty.

For a more harmonious taste, reduce the volume of beets and carrots, increasing the volume of potatoes and onions.

Vegetable vinaigrette with herbs

How to make a delicious vinaigrette if you only have the most ordinary ingredients at home? Yes, this salad is delicious even without exotic additives: ordinary vegetables are all you need! We cut boiled potatoes, beets, carrots into small cubes, and onions into quarter rings. Do you have wild garlic? Add a few stalks, chopped finely. Or maybe there is dill? And he's good! The salad will become more flavorful with a sprig of cilantro or young garlic. How to make a tasty vinaigrette with a minimum amount of ingredients - your imagination and taste preferences will tell you!

Vinaigrette with squid

If you love seafood, then you shouldn’t deprive yourself of the pleasure of enjoying it in your favorite vegetable salad! How to prepare vinaigrette-salad with squid?

• potatoes – 2-4 tubers (we focus on the size);
• a couple of large beets;
• 200 g squid;
• garlic - clove;
• onion;
• salt and black pepper;
• vegetable oil.

As usual, boil potatoes, carrots and beets in approximately equal quantities. We clean them and grate them on a coarse grater (or crush them into small cubes). Cut the squid boiled for 5-6 minutes into thin strips. Finely chop the onion and garlic and mix all the products, adding salt, pepper and oil.

Dietary vinaigrette

Do you know how many calories are in vinaigrette? If this is a classic composition, then 100 g is only about 130 kcal. This is exactly the average calorie content of a vinaigrette with butter and potatoes. What if without them?

We remove the most high-calorie ingredient - potatoes, replacing them with zucchini (ideally raw, but if you don’t like it, you can simmer the vegetable) or a sour apple. Vegetable sunflower oil is also not suitable! You can replace it with apple cider vinegar or flaxseed oil. If desired, add delicious fat-burning vegetables: bell pepper, eggplant, celery - and here it is, a hearty and healthy dish for those losing weight!

Dietary vinaigrette for weight loss

There is no need to torture yourself in an effort to gain weight by starving or poisoning yourself with pills. Vegetable diets have not been canceled! It's both healthy and delicious! By using dietary vinaigrette, the recipe of which can be modified, on fasting days or during a diet, you can deal a serious blow to excess weight! On average, a dietary vinaigrette, the calorie content of which does not exceed 90-100 kcal per 100 grams, can be eaten up to 1 kg per day without worrying that it will be deposited in the fat fold. Apples, citrus fruits, and fermented milk products are allowed as tasty snacks. In this case, you need to drink more liquid: water, green and herbal teas, fruit drinks and compotes without sugar.

You cannot stay on this diet for more than 3 days! If you feel dizzy, weak, or vomiting, you should stop the vinaigrette diet and consult a nutritionist!

Vinaigrette dressing: classic and familiar option

Interestingly, the dish got its name from the dressing. According to legend, it came from the French, where their “vinaigrette” meant “sour wine” (vinegar). Interestingly, in France this is the name given to vegetable salad sprinkled with vinegar.

The classic recipe requires a special dressing - not vegetable oil, as we are used to!

The sauce for the dish is made like this:

• olive oil – 3 parts;
• vinegar - 1 part;
• pepper and salt - mixed to taste. In this case, vinegar is often replaced with lemon juice. Then juice and oil are taken in a 1:1 ratio.

No olive oil? Sunflower oil will also work, but it must be odorless!

The dish is prepared with mayonnaise, mustard sauce, and sour cream. But when thinking about how to fuel it, listen to your health. Thus, nutritionists advise that for obese people or those with cardiovascular problems, season the dish with flaxseed or corn oil. Non-refined olive oil is good for those who suffer from ailments in the gallbladder and bile ducts.

Here is a selection of dishes familiar to everyone! Cook with pleasure, improvise, surprise your loved ones!

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

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

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

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

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

You will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

You will need:

• potatoes – 3 pcs.;
• beets – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• green 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. First peel the boiled beets, potatoes and carrots and then cut them into medium cubes.

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

4. Cut the pickled cucumbers into small cubes.

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

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

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

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

Hearty vinaigrette with beans, fresh cucumbers and herbs

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

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

You will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

Vinaigrette with beans and stewed vegetables

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

You will need:

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

Onion marinade:

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

Dressing ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

You will need:

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

Preparation:

1. Wash thoroughly and then peel raw vegetables.

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

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

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

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

6. Add oil, mix ingredients.

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

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

Pickled mushrooms are an excellent substitute for pickled cucumbers. The salad is especially tasty with white or black milk mushrooms. You can also use other mushrooms (honey mushrooms, porcini mushrooms, 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 wild mushrooms.

You will need:

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

Preparation:

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

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

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

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

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

Delicious vinaigrette with sauerkraut and without cucumbers

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

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

You will need:

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

Preparation:

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

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

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

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

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

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

Decorate the finished vinaigrette with herbs.

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

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

You will need:

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

Preparation:

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

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

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

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

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 greenery and you can serve on the festive table.

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

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

You will need:

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

Preparation:

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

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

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

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

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

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

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

Good afternoon friends!

Vinaigrette is the most popular and simple vegetable salad. Recently, it has been undeservedly forgotten and supplanted by the Olivier salad. But everything good is well forgotten old. And now you will definitely find vinaigrette on the holiday table.

The recipe for this dish does not provide for the exact proportions of the ingredients that are added to it, so there are a lot of cooking options. To achieve the perfect taste, you can experiment with products.

Today we will also prepare 3 classic vinaigrette recipes using the main ingredients: potatoes, beets, carrots, sauerkraut, pickled or pickled cucumbers, onions or fresh green onions, canned green peas. But the cooking methods will be different.

Vinaigrette with sauerkraut and green peas

We use the most affordable and simple ingredients:

• potatoes - 4 pcs.
• beets - 1 pc.
• carrots - 2-3 pcs.
• onion - 1 pc.
• pickled cucumber - 2-3 pcs.
• sauerkraut - 200 gr.
• peas - 1/2 can

Vinaigrette dressing:

• dry mustard - 1 tbsp. l.
• vinegar - 2 tbsp. l.
• vegetable oil - 2 tbsp. l.
• salt - to taste
• sugar - 1 tsp.
• ground black pepper (optional) - 1/2 tsp.

Preparation:

Wash the potatoes, beets and carrots and cook them in their uniforms. The taste of the final dish will depend on how correctly we cook these ingredients. And larger cuts of vegetables will also allow you to appreciate the whole range of taste. In order not to cook a lot of vegetables, let's do the calculation. We take exactly as many potatoes for the salad as there will be eaters.

Cook the potatoes over moderate heat so that they swell evenly. If the heat is too high, the tubers will boil on top but remain raw inside. Cool, peel and cut into medium cubes.

When cooking, immerse carrots in boiling water to preserve vitamin C. Cook with the lid closed, and there should be as little air under it as possible. Overcooked carrots are tasteless and less nutritious. Cool, peel and cut.

We also place the beets in boiling water and cook with the lid closed. To prevent it from losing its juice during cooking, do not cut off the roots, add a pinch of sugar and 1/2 tsp vinegar to the water. for 2 l. water. After cutting, place the beets in a bowl and generously sprinkle with vegetable oil. This will allow, firstly, to preserve the beautiful dark red color of the root vegetable, and secondly, it will not stain all other vegetables. This way we will get a beautiful variegated vinaigrette salad.

Peel the pickled cucumbers, cut them and put them in a separate bowl.

Onions in our recipe are a mandatory ingredient. The sharp taste of fresh onions can be softened by pouring boiling water over them or sugaring them and sprinkling with a few drops of vinegar (lemon juice). You can take red or blue with a sweet spicy taste. And we will take green to enrich the color scheme of the vinaigrette.

Squeeze and chop the sauerkraut.

Each prepared ingredient has something special, and when we combine them, we get a super salad, tasty and satisfying.

Place the carrots and potatoes in a large bowl, add sauerkraut, onions, green peas, and beets.

All that remains is to prepare the vinaigrette dressing. Mix dry mustard, salt, sugar, pepper and vinegar. Pour in vegetable oil, stir with a whisk until smooth. Pour in the vegetables and mix gently.

Look how the vinaigrette turned out! What rich colors! Beauty!

This is not just a mixture of vegetables colored with beet juice, but a colorful, beautiful salad, where each vegetable has retained its color and taste.

Classic recipe for vinaigrette with herring and egg

Ingredients:

• potatoes - 4 pcs.
• beets - 1 pc.
• carrots - 2 pcs.
• chicken egg - 2 pcs.
• onion - 1 pc.
• pickled cucumber - 2 pcs.
• green peas - 1/2 can
• herring fillet - 1 pc.
• black bread - 4 mugs

for refueling:

• grainy mustard - 1 tbsp. l.
• apple cider vinegar - 2 tbsp. l.
• olive oil - 2 tbsp. l.
• salt - to taste
• sugar -1 tsp.

Preparation:

In this recipe we will use baked vegetables for the vinaigrette.

We select potatoes, beets and carrots of approximately the same size, so that the baking time is the same for all vegetables. Wash well and dry with a paper towel.

There are two ways to bake vegetables in the oven so that they retain their vitamins, color and taste.

Method 1 - without peeling, place the root vegetables in a baking sleeve, or wrap them in foil. Place on the oven rack and bake for 30-40 minutes at 220 degrees.

Method 2 - peel and chop the root vegetables. Wrap in baking paper, then in foil and put in the oven. Chopped vegetables will roast faster. We determine readiness with a wooden skewer; if, when piercing the pulp, it easily enters it, it means the vegetables are baked.

Cool, peel, cut into medium cubes. Place in a large bowl.

Take pickled cucumbers, onions, lightly salted herring fillet - cut everything into cubes. Finely chop hard-boiled chicken eggs. Add everything to the bowl with the vegetables.

And one more light touch - prepare the vinaigrette dressing.

In a bowl, whisk together vinegar, mustard, olive oil, sugar and salt. And mix this wonderful dressing with the salad.

You can also season this salad with vegetable oil, mayonnaise or sour cream.

The vinaigrette is ready. All that remains is to decorate it beautifully and serve it on the table. We cut out identical circles from a piece of black bread using a dough cutter.

Place a metal mold on the bottom of a flat plate, place a circle of bread on the bottom, put a vinaigrette on top, and press lightly. Carefully remove the mold and get a portion of a magnificent and very appetizing salad.

Bon appetit!

Vinaigrette with beans and fresh cucumber

This summer vinaigrette recipe is very light in calories, containing approximately 100 kcal. per 100 gr. finished product. Do you want to make it dietary? Eliminate potatoes and the calorie content will drop to 70 kcal.

Ingredients:

• potatoes - 4 pcs.
• white beans - 140 gr.
• beets - 3 pcs.
• carrots - 2 pcs.
• green onions with a head - 1 pc.
• fresh cucumber - 2 pcs.
• green peas - 1/2 can
• dill - 1 bunch
• salt - to taste
• juice of one lemon
• vegetable oil - 3 tbsp. l.

Classic vinaigrette dressing - recipe with mustard

The recipe for this dressing includes two main ingredients - vinegar and oil. This sauce is very popular in France and is used to prepare various salads.

Ingredients:

• Dijon mustard - 2 tbsp. l.
• red wine vinegar - 2 tbsp. l.
• olive oil - 50 ml.
• salt - to taste
• ground black pepper - to taste

If my recipes helped you prepare a delicious vinaigrette, I will be glad!

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

This is how we are used to seeing it. Its composition and taste have not changed to this day.

For a regular vinaigrette recipe you need:

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

How to make a regular vinaigrette:

1. We wash all prepared vegetables from dirt. Place in different pans and put on fire. After boiling, continue cooking: for beets - 60 minutes, potatoes and carrots - from 20 to 30 minutes.
2. Now you need to test the readiness of the products. To do this, just pierce the vegetables with a sharp knife; if it goes in freely, then the root vegetables are ready.
3. Cool the vegetables, peel and cut into cubes measuring 1 cm by 1 cm.
4. Peel the onions, cut off the lower and upper parts. Wash and cut very finely.
5. Afterwards we cut the pickled cucumbers into medium cubes.
6. Mix all prepared products in a deep container.
7. Prepare salad dressing. To do this, add oil and vinegar to a small container, add salt, pepper, sugar. Stir. Finely chop fresh sprigs of dill. Mix again. Place in a cool place for 20 minutes to let it brew.
8. Season the prepared vegetables with the prepared dressing and mix.
9. When serving the dish, decorate with fresh herbs.

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

How to make vinaigrette - regular recipe with peas

Once cooked, you can add some pickled oyster mushrooms to it, then it will turn from a simple dish into a festive one. Its taste will be much richer and pleasant.

What is included in a regular vinaigrette:

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

Regular vinaigrette recipe with peas:

1. Boil clean vegetables until fully cooked. Let them cool completely and remove the outer skin, which is not suitable for consumption. We cut the potatoes into cubes measuring 1 cm * 1 cm. Place them in a container where the cold appetizer will be mixed.
2. We cut the beets in the same way as the potatoes.
3. Place the purchased sauerkraut on a sieve and let the excess brine drain off. If the strips are too long, you should chop them a little.
4. Afterwards we cut the carrots into cubes.
5. Open the canned beans and place on a sieve. We are waiting for the excess moisture to drain. We put it in a bowl with chopped products.
6. We do the same with peas as with beans.
7. Place the oyster mushrooms in a colander and rinse with filtered water. Shred finely.
8. Stir with gentle movements, add a little table salt and season with vegetable oil.
9. Cover it with a lid and put it in a cool place for 20 minutes. This is required for the appetizer to brew.

How to make a regular vinaigrette recipe

In this preparation option, not only the additional ingredient – ​​sauerkraut – is considered, but also the technology for preparing vegetables is changed. Instead of cooking, baking in food foil is used, due to which the taste and aroma of the dish will be unusual.

What you need for a regular vinaigrette:

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

How to make a regular vinaigrette recipe:

1. Wash vegetables to remove dirt. We take food foil and cut it into small squares. We wrap each vegetable separately, after greasing it with oil.
2. Place on a baking sheet and place in the oven. We set the temperature to 190 - 200 degrees. The cooking time for vegetables will be from 30 to 45 minutes.
3. Let the finished root vegetables cool and peel them. We cut into cubes measuring 1 cm by 1 cm.
4. Peel the onion and wash it. Cut into small cubes.
5. We take the pickled cucumbers out of the jar and place them on a paper napkin to drain off the excess brine. We cut into small cubes.
6. Squeeze the sauerkraut from excess brine and place it on a cutting board. We chop it into shorter strips.
7. Place all prepared products in a clean salad bowl, add table salt, pepper and season with sunflower oil. Stir everything.
8. We serve the dish on the table, having first made a decoration of vegetables.

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

How to make a regular vinaigrette

By replacing pickled cucumbers with green olives, we get a completely new and original type of salad. It can be used both at dinner and on the holiday table. Prepare it and surprise all your guests with a new and unforgettable taste.

The following products are required:

• Potatoes – 150 gr;
• Carrot – 80 gr;
• Beets – 100 gr;
• Green olives - 1/2 jar;
• Olive oil – 40 ml;
• Fresh green onions – 40 g;
• Table salt – 5 gr.

How to prepare a regular vinaigrette recipe:

1. We clean the purchased vegetables from dirt under running water. Place in a small saucepan and put on fire. It is best to cook beets in a separate small saucepan.
2. Drain the water and set the vegetables aside until they cool completely. Afterwards we remove the skin.
3. Chop the vegetables into small cubes.
4. Open the olives and drain the brine from them, place them on a paper towel so that they dry a little. We chop them into rings.
5. We wash the feathers of fresh onions, let the excess water drain and dry.
6. Finely chop it on a cutting board.
7. Place the prepared products in a plastic container, add a little salt, pepper and season with oil. Mix.
8. Place in a heap on a flat dish, decorate and serve.

Regular vinaigrette recipe

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

Necessary:

• 1 boiled beets;
• 1 boiled carrot;
• 4 boiled potatoes;
• Green peas – 100 g;
• Fresh cucumber – 80 g;
• Onion – 50 gr;
• Marinated seaweed – 70 g;
• Fresh dill or parsley – 10 g;
• Scented oil – 40 ml.

Regular vinaigrette recipe:

1. Before you decide to prepare the vinaigrette salad, you need to make sure that all the root vegetables are boiled.
2. Peel the cooled vegetables and cut them into small cubes.
3. We peel the onion from the top leaves and cut off the places that are not suitable for eating. We rinse. Cut into strips.
4. We take the seaweed out of the package and put it on a napkin, thereby letting it dry a little.
5. Wash and shake fresh herbs. Place on a paper towel until completely dry. Then finely chop.
6. Place the chopped vegetables in a salad bowl and add a little salt and pepper if necessary. Add oil and stir.
7. Serve on the table.

Tip: In this recipe, seaweed replaces regular sauerkraut, so it’s better to buy it in bags. It is in this form that seafood has a slightly sour taste. Of course, you can also use salted seaweed, which is sold in tins, but it will not have such a pronounced taste as the pickled variety.

In conclusion, I would like to say that there are a large number. By preparing one of the recipes presented above, you will delight not only yourself, but also your loved ones. Don't be afraid to experiment, and then your loved ones will be happy.

Vinaigrette, a salad of potatoes, beets, and carrots boiled in their jackets is a delicious dish rich in vitamins.

It is good in winter and summer, often replacing a side dish, or even lunch or dinner, when the scales directly indicate the need for restraint in food.

Vinaigrette: history of origin, composition

Vinaigrette is considered to be a traditional Russian dish. With no less success, it can be attributed to German or Swedish salads; the national cuisine of these countries widely uses boiled vegetables to prepare side dishes and salads. English cookbook from the mid-19th century. gives a recipe for a Swedish salad of boiled potatoes and beets, pickled cucumbers, apples, and herring. The dressing for the salad was a sauce made from egg yolk, butter, sour cream, and vinegar.

Although abroad it is indeed called “Russian salad”, it became such only after the inclusion of our national pride - cabbage and cucumbers pickled in barrels - in the recipe. And potatoes - an important component of salad - appeared in Rus' during the reign of Peter I. The dish took root and was replenished with new ingredients. It is now difficult to imagine a winter menu without this dish. Let's get acquainted with the features of its preparation as a traditional Russian dish.

Vladimir Dahl's explanatory dictionary of the Russian language interprets “vinaigrette” as “okroshka, but without kvass.”

The debate about the “classic” composition of the salad is not over to this day. However, based on the book by Elena Molokhovets, previously the recipe was determined by the level of wealth of the Russian family. Only in the qualification “for gentlemen” did the author list recipes where the ingredients were asparagus, cauliflower, crayfish, boiled beef, baked fish, olives, cauliflower... Not a worker-peasant dish.

There were also simpler, folk recipes in use, especially popular during church fasts. They included the usual potatoes, beets, forgotten turnips, and boiled white beans. Pickled cauliflower and gherkins were safely and inexpensively replaced by sauerkraut, pickles, and mushrooms. The meat (fish) component lost its role; it was included in the recipe as desired.

Subtleties of cooking

The taste of any type depends on small details, which still have a significant impact on the final product. Vinaigrette is no exception; let’s look at the important details of preparing vegetables and the composition of the dressing.

Vegetables – boil or bake

More often, potatoes, beets, and carrots are cooked unpeeled, having first been thoroughly washed to remove any remaining soil. The water is slightly salted. Reduce the heat under the pans with vegetables so that the process occurs at a low boil. Beets take a long time to cook, but you can speed up the cooking. After 15 minutes of active boiling, drain the hot broth and place the root vegetables in cold running water for 30-40 minutes.

As soon as the vegetables are ready, place them under running cold water; they will cool faster and be easier to peel.

Many housewives prefer to bake vegetables in the oven. Cooking time at a higher temperature is reduced: medium-sized beets are baked in 40 minutes. In addition, during cooking, a significant part of the valuable substances leaves the vegetables in the broth. When baking, everything stays in place. Another reason for baking vegetables is that the dish will be much tastier and healthier.

Vegetables cook even faster in the microwave. Wash, still wet vegetables are wrapped in cling film or placed in bags with holes (to allow steam to escape). At full power, the microwave oven will cook potatoes in 7 minutes, carrots in 10, and beets in 15 minutes. The times indicated are approximate and depend on the type of microwave.

The multicooker allows you to steam vegetables. Housewives often cook them already peeled and chopped.

No matter how you cook vegetables, it is best to select them in medium size. They will cook faster and cut them more conveniently.

Before preparing the vinaigrette, all its components are kept for an hour and a half in the kitchen: those boiled will cool down during this time, those stored in the refrigerator will warm up a little. You cannot combine vegetables of different temperatures in a salad, as this will lead to premature spoilage.

In what proportions should vegetables be added to vinaigrette?

Components are conventionally divided into two groups – mandatory and optional. The first includes potatoes, beets, carrots, and traditionally salted cucumbers. The second includes beans or peas, salted or pickled mushrooms, less often boiled or fried, fish or meat, onions or green onions, dill and/or parsley.

The proportion of required ingredients is 2:2:1:1 parts by volume. However, the ratio is not strictly observed: the vinaigrette without potatoes or with turnips instead is not inferior in taste to the traditional one. Housewives often prepare a dish without carrots if someone in the household hates this vegetable when cooked.

There are also no strict ratios of optional components: people do not add onions because of the strong aroma, avoid legumes for various reasons, and consider it unnecessary to add fresh herbs. A matter of taste, as they say.

What oil to use for refueling

Traditional dressing is vegetable oil. Trade provides a huge selection - olive, sunflower, flaxseed, etc. Considering vinaigrette as a Russian dish, let us remember that the original Russian vegetable oils are flaxseed, mustard and camelina.

Sunflower can also be considered traditional, since it came to Russia at the same time as potatoes - thanks to Peter the Great. Which one to choose is a matter of taste for the housewife; there are those who use deodorized oil, just so that less odors come from the dish. Most people, however, believe that there can be nothing better than freshly squeezed fragrant sunflower oil. We won’t argue about tastes, as long as the oil doesn’t turn out rancid.

Making vinaigrette tastier

The simplest dressing is salt with vegetable oil. Prepared with soul, the salad is delicious as is. But don’t forget about traditions: the name “vinaigrette” comes from the French “vinegar” - vinegar. Therefore, his participation in refueling is welcome. Lemon juice and dry white wine add a pleasant sourness.

The classic dressing consists of:

• wine vinegar (table, apple or balsamic) – 1-2 tbsp;
• oils – 5 tbsp;
• ground pepper – 1/8 tsp;
• mustard – 1/2 tsp;
• salt, sugar to taste.

Beat the ingredients until smooth. Season the salad with the prepared sauce.

There is no need to limit yourself to traditional dressing. Pleasant and healthy additives will improve the taste and add new notes. Ingredients often added to the dressing (based on the given recipe):

• chopped garlic - 1 clove;
• finely chopped onions, parsley and/or dill - 1 tsp each;
• tomato paste or sauce – 1 tbsp;
• baked and chopped bell pepper – 1 pc.

Fans of spicy food enhance ground black (red or white) pepper with capsicum, pickled, pickled or baked. Fans of Southern cuisine add cilantro or ground cilantro seeds. A small amount of finely grated parsnip or parsley root will add a piquant note. Brine of cucumbers or cabbage will replace vinegar and give a mild taste.

Popular vinaigrette recipes

Each housewife prepares a dish according to her own rules, taking into account the tastes of her household. The basis is always basic, just some ingredients are added (or removed) to the original recipe.

Classic vinaigrette

Any recipe taken from the Internet or a cookbook is ready to pass itself off as a classic one. Let us dwell on a version from P. Grishin’s book “Cooking,” first published by Lenizdat (Leningrad) in 1959. In fact, the book is a real textbook for young housewives of all times.

We quote:

“For 1 serving: 120 g potatoes, 80 g beets, 80 g pickles, 30 g green or onions, 1-2 tablespoons vinegar, 20 g vegetable oil, 3 g mustard, 10 g sugar, salt to taste.”

“You can add sauerkraut or fresh cabbage, boiled beans, salted or pickled mushrooms, fresh tomatoes and cucumbers.”

Vinaigrette with fresh cabbage

So, for this dish we take:

• beets – 2 pcs.;
• carrots – 2 pcs.;
• medium-sized potatoes - 3 pcs.;
• fresh cabbage – 200 g;
• pickled cucumbers – 2 pcs.;
• onion – 1 pc.;
• butter – 50 g;
• vinegar 6 or 9% - 2 tbsp;
• sugar – 2 tsp;
• salt.

It is recommended to first grind the cabbage with salt, it will become softer.

Vinaigrette without cucumbers

This salad turns out no less tasty if you replace the cucumbers with another product, usually an apple.

For a traditional vinaigrette without cucumbers, use:

• 300 g potatoes;
• 150 g beets;
• 150 g carrots;
• 400 g sour apples;
• salt, sugar, butter are added to taste.

Cooking feature: peel the apples, cut out the core, and cut them in proportion to the vegetables.

Vinaigrette with herring

If we go back to the roots, this is the old Scandinavian version, more filling due to the fish.

When preparing a vinaigrette with herring, you should pay attention to the amount of salt added. We need:

• 250-300 g herring fillet;
• 3 potatoes;
• 2 beets;
• 3 carrots;
• 1 pickled cucumber;
• 1 jar of green peas;
• 25-30 g of dill and/or parsley;
• 1/2 cup oil;
• 1 tbsp each mustard and lemon juice;
• ground pepper, sugar, salt - to taste.

Quite often, herring is served separately, using vinaigrette as a side dish.

Vinaigrette with beans

A hearty salad that completely replaces a fast food snack or a homemade dinner, which is in demand among fasting people.

Required components:

• 2 pcs. potatoes, beets, carrots;
• 1 onion;
• a glass of squeezed sauerkraut;
• a glass of canned or boiled beans;
• butter, sugar, salt.

One glass of dry beans yields about 200 g of boiled beans.

When preparing vegetables, you can use salted or pickled beets instead of boiled beets. In the south of the country, salted beets are a traditional winter preparation. Hot peppers and a lot of spicy herbs are added to the salting. Spicy beets change the attitude towards the traditional recipe with boiled or baked root vegetables.

Not everyone enjoys the rich color of vinaigrette equally. To prevent potatoes and other ingredients from being colored by beet juice, beets are mixed with oil before adding to other vegetables, so they “stain” the food less.

The dish is served on the table in one of two ways: in a common salad bowl or in portions. Before serving, decorate with parsley leaves, dill, pickled onion rings, and whole small pickled or salted mushrooms. Use leftover or specially boiled vegetables for decoration, cutting them into shapes or creating colorful flower bouquets from them.

A tasty, satisfying vinaigrette that is easy to prepare. It does not require outlandish products, special culinary skills, or extraordinary knowledge. A simple salad of vegetables that are always at hand takes its rightful place on the holiday table and in a cozy home environment.