My grandmother also knew the secret of a real vinaigrette, and from her mom got the recipe, and then to me. And now you will learn how to prepare a classic vinaigrette: with cabbage, with peas, with beans, with herring, with pickles, with an apple. Chips, secrets and tips for making a traditional salad, I will share.

Vinaigrette shouldn't be underestimated as a holiday salad... With skillful preparation of a beautiful and original serving, even such a simple salad can compete with many New Year's dishes. And in winter, it becomes a storehouse of vitamins and a source of energy.

I have collected for you 10 recipes for vinaigrette, starting with the classic and ending with the unusual recipe with sausage, still quite piquant "A la". Choose any, according to your taste!

Vinaigrette: recipe classic step by step

It is not known for certain how many recipes for vinaigrette exist in the world, but if you analyze the specialized editions, then there are several hundred recipes for these recipes.

The classic vinaigrette is cut into small, pea-sized cubes. Beets are considered to be the main ingredient, so choose straight, clean tubers and cook long enough so they are not hard.

Ingredients:

• beets - 3 pcs.;
• pickles - 4 things;
• medium carrots - 2 pieces or one large;
• potatoes (large) - 4 tubers;
• onions - 1-2 onions;
• vegetable oil;
• spices.

Cooking method step by step:

First you need to cook all the vegetables you need in "uniforms". Peel and cut the vegetables into equal medium cubes.

While the vegetables are boiling, you can have time to chop the onion finely and chop the cucumbers into cubes.

Now you need to mix all the boiled vegetables and other ingredients in a large container. Then fill with any vegetable oil. It remains only to add traditional spices and mix thoroughly.

From the history of the origin of lettuce:

Once the famous French chef Antoine Karem came to the kitchen of the Russian Tsar Alexander the First. His attention was attracted by an unknown dish of bright red color. And at that very time, the palace chef was pouring over the prepared food with diluted vinegar.

In his French, Antoine pronounced "vinfigre" (Vinaigre), which means vinegar. Thus, he wanted to ask why vinegar is added to vegetables. Our people, not understanding anything in French, thought that this was the name of the prepared food. And so it happened, they say this salad is Vinaigrette.

Vinaigrette: classic recipe with sauerkraut

Some peoples prepare this salad with sauerkraut. It turns out a lot more, and it tastes savory.

• pickles (fresh) - 3-4 pcs.;
• large beets - 2;
• potatoes - 3-4 pieces;
• carrots - 3;
• sauerkraut - 200 g;
• blue onion - 1-2 pieces.;
• salt pepper;
• sunflower oil.

Step by step cooking:

Beets, all potatoes and carrots must be washed and cooked in "uniforms". While the vegetables are boiling, you can chop the blue onion and cucumbers into cubes.

When the potatoes, beets, and carrots are done, they need to be peeled and chopped into medium cubes.

Mix all the ingredients in a large bowl, add sauerkraut, spices and season with vegetable oil. Gently with salt, because cabbage can be quite salty.

Vinaigrette: recipe with peas

Ingredients:

• carrots - 3;
• potatoes - 4-5 medium;
• beets - 2-3 pcs.;
• canned peas - 1 can;
• onion - 1;
• dill, parsley;
• vinegar 3% - 1 tsp;
• spices to taste;
• vegetable unrefined oil.

How to make such a classic vinaigrette:

Boil potato tubers, medium beets and carrots in the skins. Cool vegetables, peel and cut into medium cubes.

Finely chop the onion and prepared herbs. Mix the food in a gastronorm container, add a jar of green peas without liquid, add spices, a little vinegar, season with oil and mix well.

Recipe for vinaigrette with sauerkraut and beans

In order for the beans and other ingredients to be colored with beet juice, boil it first, cut it into cubes and pour in oil - the beans are immediately added to the beets.

• carrots - 3 pcs.;
• potatoes - 4-5 pcs.;
• beets - 2 pcs.;
• white beans - 200 g;
• onions - 2 pcs.;
• pickled cucumbers - 4-5 pcs.;
• sauerkraut - 150-200 g;
• spices;
• vegetable oil.

Step-by-step cooking recipe:

Pour cold water over beets, carrots and potatoes, cook until tender, peel, cut into cubes. Try not to make too large cubes.

In advance, you need to fill the beans with water, let it brew, and then cook. Now you need to put beets, potatoes, beans in a bowl and cover with oil.

Now chop the pickles the size of a pea and finely chop the onion. Combine all the ingredients from the recipe, mix well, if necessary, add dry herbs and other favorite spices.

Vinaigrette salad with herring

The salad is somewhat reminiscent of "Herring under a fur coat", but, firstly, it is seasoned with oil, and, secondly, it has other additional components.

Salad Ingredients:

• beets - 2-3 pcs.;
• canned peas - 250 g;
• potatoes - 3-4 pieces;
• carrots - 2-3 things;
• onion - 2;
• salted herring fillet - 250 grams;
• pickled or pickled cucumbers - 4 pcs.;
• green onions - a bunch;
• parsley - a few branches;
• vegetable oil;
• spices.

Cooking method:

Boil the standard vinaigrette vegetables in the skins, cool and cut into small cubes. Chop or finely grate onion, green onion and parsley. You can already put the chopped ingredients in a bowl and drizzle a little with oil.

Cut the cucumbers into medium cubes and add to the rest of the vegetables. Also chop the herring finely. Mix all ingredients well, add some more oil and spices.

Please note that the oil-filled vinaigrette spoils quickly enough, even if stored in the refrigerator. Therefore, you do not need to fill the entire bowl at once, but add the oil individually to the plate.

Salad "Vinaigrette" with sausage and pickles

Such variations are born when a small amount of food remains in the refrigerator that go well with each other.

Main cast:

• boiled sausage - 300 g;
• boiled beets - 3 pcs.;
• boiled carrots - 2;
• boiled potatoes - 4 pieces;
• onions - 1-2 onions;
• green onions - several arrows;
• green peas - 150-200 gr.;
• mayonnaise or vegetable oil.

Preparation:

The vegetables and sausage should be cut into cubes, as for an Olivier salad. Finely chop the onion of two types.

Add canned green peas and all other ingredients to a bowl. Season with sauce or butter, add any spices to taste and stir well. Bon Appetit!

Vinaigrette with fresh cabbage

Instead of sauerkraut, fresh cabbage is often added. This option is suitable for the summer. You can choose any cabbage, but white cabbage is ideal.

Products for vinaigrette:

• boiled potatoes - 4 tubers;
• boiled carrots - 2-3 medium;
• 1 large beet
• fresh white cabbage - 200 grams;
• peas - 250 g;
• onions - 2 pcs.;
• green onions - a bunch;
• Dill;
• pickled or pickled cucumber - 2 things;
• pickled champignons - 150 gr.;
• vegetable oil.

Preparation:

Cut potatoes, carrots and beets into cubes of equal size. Now finely chop the onion and herbs. You also need to cut the cucumber into cubes, and the mushrooms into slices.

The cabbage can be chopped into medium strips, after that you need to mix all the products, season with oil and add spices.

Vinaigrette - a classic recipe with the addition of pomegranate

This recipe includes almost all products that are standard for vinaigrette, but the highlight will not be raisins, but pomegranate grains.

Ingredients:

• beets - 1 large;
• red beans (canned) - 200 g;
• pickled cucumber - 2 large;
• boiled carrots - 1 pc .;
• boiled potatoes - 3 pcs.;
• Garnet;
• olive oil;
• spices.

Recipe:

Cut carrots, beets, potatoes and pickles into equal cubes.

We take out the red beans from the jar. We disassemble the pomegranate into grains.

Mix all the ingredients in a large bowl, add oil and you can drip a little lemon juice. We introduce standard spices, now it's time to treat guests and households!

Vinaigrette with apple and parsnips

The original recipe, not everyone loves parsnips, but when combined with fresh crispy apples and walnuts, it is simply amazing.

Ingredients:

• apples - 2 pcs.;
• parsnip - 1-2;
• boiled beets - 2 small;
• boiled potatoes - 3;
• boiled carrots;
• peas - 250 g;
• nuts - 120 grams;
• mustard peas;
• yogurt;
• vegetable oil;
• spices.

Recipe:

Cut the finished vegetables into standard cubes, do the same with the parsnips. Chop finely peeled apples. Chop the nuts a little. But so that they don't get too small.

Now combine a lot of butter, spices, mustard and yogurt. Combine all the ingredients and season the salad with the sauce. Bon Appetit!

Classic Vinaigrette "A la Kutuzov" (La Coutouzov)

And now we will "mix" herring, boiled beef, green apple, red caviar, boiled eggs and salted mushrooms into the classic recipe. Already satisfying and spicy. And how delicious, you will lick your fingers.

Of course, much more food is required - a salad from cheap and simple turns into a premium. On New Year's, it will fit neatly among other New Year's salads on the festive table.

That's not all. Let's make a vinaigrette sauce: season and stir the mustard, olive oil, table horseradish, lemon juice, salt and pepper to taste.

And the most important thing: we will lay our culinary creation in layers with a serving ring. First, put the beets on the bottom of the plate, then the chopped herring, the third layer - the apple and celery, then - the meat, the sixth layer - the mushrooms, after - the carrots and cucumbers.

Top with a circle of boiled egg and some red caviar. Isn't it a beautiful, bright salad for the New Year? Forward to the festive table and for well-deserved words of gratitude!

Watch a video on how to make a premium salad vinaigrette "La Coutouzov":

Such a crazy dish as vinaigrette is not just vegetables, it is your imagination and ingenuity. Come up with something original and maybe soon another culinary masterpiece will appear - on the kind that has already been created.

1. It is better to choose a friable potato rather than a smooth one - this way the salad will turn out to be “fluffy and shaggy”.
2. It is better to use salted cucumbers - they will add a sour-salty flavor to the dish.
3. And necessarily fresh sunflower real unrefined oil.
4. Do not overdo it with vinegar, but rather give it up altogether. It will kill all the mysterious scent from childhood!
5. The most suitable for our dish is a bunch of onions.
6. The vinaigrette can be laid not only in a voluminous glass bowl, but also beautifully in portions, using a salad ring. It is not for nothing that bright multi-colored products are collected in it in order to show the flavor of the dish in all its glory.
7. Can be served warm, with the addition of meat or seafood.
8. It can be spread on rye crispbread, garnished with green onion arrows or dill.
9. Suitable for weight loss and allowed for nursing mothers.
10. The shelf life is no more than a day.

How to decorate and serve vinaigrette salad beautifully?

As indicated in the tips above - we will use a salad ring and improvise with vegetables.

To do this, cut the beets and carrots into thin slices and lay them in a row with an overlap of 4-5 slices.

Then we roll it up with a tube, it turns out something that looks like a rose. Where vegetables play the role of petals.

Place a ring in the middle of the salad bowl. We spread the vinaigrette around it. Now we carefully add "decorative roses" to our salad. We remove the ring. Everything is beautiful and delicious!

And also many housewives arrange the vinaigrette in the form of a "fish".

Get away from old habits, show your imagination, come up with a new serve! Now you can safely add this salad to the list of the New Year's menu, for any other holiday or birthday! Bon Appetit!

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

Vinaigrette - preparation of food and dishes

The main preparation time for the vinaigrette is the preparation of vegetables. Therefore, it is recommended to do this in advance. Potatoes, beets and carrots must be thoroughly rinsed to remove dirt and cooked over low heat in separate pots. Cooked and peeled vegetables are cut into cubes or small slices. You can also not cook, but bake vegetables in the oven. If fish is used in the salad, all bones and skin are removed from it. Liquid is drained from canned food (mushrooms, beans, peas). After all the products are prepared, you can start preparing the vinaigrette.

From the dishes you will need a saucepan (more than one), a bowl or small basin, a salad bowl, a knife and a cutting board. To prepare the dressing, you will need a small bowl, preferably with a lid. The dish is served on ordinary plates.

Vinaigrette recipes:

Recipe 1: Vinaigrette

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

Required Ingredients:

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

Cooking method:

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

Recipe 2: Fish Vinaigrette

A very unusual but incredibly tasty vinaigrette recipe. In addition to vegetables, the dish also includes mushrooms and fish. You need to fill such a salad with two different sauces, the preparation methods of which can be found in the recipe itself.

Required Ingredients:

For the salad:

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

For sauce number 1 (hot sauce):

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

For sauce number 2 ("Provencal"):

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

Cooking method:

Remove the skin from the fish fillet and select the bones, cut the fillets into thin but wide slices (the knife should be held at an angle). Fillets are cut starting from the head. Take a large enamel baking dish, grease it with oil and place the fish chunks in it. Dip each piece in a little salt and pepper, drizzle with lemon juice and white wine. Bake the fish in the oven over low heat until tender. Cool the finished fish. Next, boil the potatoes and beets until tender, let them cool, peel and cut into circles of the same size, and then cut each circle into long strips. Cut fresh and pickled cucumbers in the same way, having previously peeled them from the skin. Place all vegetables in a bowl and season with No. 1 Hot Sauce.

Sauce No. 1: Grind the mustard, salt and sugar until smooth, gradually add oil, stirring the sauce without stopping. Add vinegar to taste.

Sauce No. 2: Grind the yolks with sugar, salt, mustard and pepper. Add vegetable oil gradually, then add lemon juice and vinegar to taste. pour the herbs and mix everything thoroughly.

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

Recipe 3: Vinaigrette with seaweed

A very satisfying and tasty dish, and due to the content of seaweed, it is also very healthy. You can serve this salad for lunch or dinner.

Required Ingredients:

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

Cooking method:

Carefully wash the potatoes, beets and carrots, cook until tender, let the vegetables cool, peel and cut into thin slices. Wash cucumbers and cut in the same way. Peel and finely chop the onions. Put boiled vegetables, onions and seaweed in a salad bowl. Season the dish with vegetable oil, add sugar, salt and pepper, mix everything well. Sprinkle the finished dish with green onion rings.

Recipe 4: Squid Vinaigrette

This vinaigrette is also suitable for a festive table. In addition to vegetables, the salad contains squid, which makes the appetizer even tastier and more nutritious.

Required Ingredients:

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

Cooking method:

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

Recipe 5: Vinaigrette with beans

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

Required Ingredients:

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

Cooking method:

Wash the potatoes and beets thoroughly and cook until tender. Then - cool, clean and cut into small cubes. Cook vegetables in different pans. If desired, they can be baked in the oven. The beans are pre-soaked in the evening the day before preparing the salad (the beans should be soaked all night). After - cook the beans until tender. If the skin of the cucumbers is too thick, peel it off and cut the cucumbers into small cubes. Finely chop the onions. Put all vegetables, beans and mushrooms in a salad bowl, add salt and pepper. Making a dressing: shake oil and vinegar in a closed container and fill with a mixture of vinaigrette. The salad should not be too sour. You can combine different proportions of oil and vinegar: if you want a milder taste, add more oil, more vinegar will make the dish more acidic.

Recipe 6: Herring Vinaigrette

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

Required Ingredients:

• Salted herring (fillet) - 200 g;
• 2 potatoes;
• 1 small beet;
• 2 carrots;
• Onions - 1 pc.;
• 2 pickled cucumbers;
• A can of canned green peas;
• 2 tbsp. l. 3% vinegar;
• Vegetable oil - 2 tbsp. l.

Cooking method:

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

Recipe 7: Vinaigrette with meat and eggs

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

Required Ingredients:

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

Cooking method:

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

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

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

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

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

- a dish in which pickles are present cannot be stored for a long time, since this is a perishable salad (you need to eat it within 24 hours, even if it is stored in the refrigerator);

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

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

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

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

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

Preparing a vinaigrette for a festive table used to be commonplace; it was a classic salad for any feast.

But with the appearance of an assortment of exotic fruits in our stores, housewives are vying with each other in preparing delicious and beautiful dishes from them, forgetting for a while the traditional simple salads - Olivier and vinaigrette.

But time goes on and, having fed up with chic exoticism: various, my favorite classics are remembered: a soulful vinaigrette, yes with a herring (or other salted fish), beloved,.

So we will return to the classics, I will tell you how to make a vinaigrette! A delicious vegetable salad that everyone loves. Making vinaigrette is a simple, but very laborious task. However, the result is worth it!

I will tell you how to cook it deliciously today, as usual with a photo of the process.

Products:

• 3 pcs. medium beets
• 2 pcs. carrots
• 12 pcs. small size or 5-6 pcs. medium potatoes
• 1 medium onion
• 6-7 small pickled cucumbers or 3 large
• 8 - 10 table. sauerkraut (to taste)
• 1 can of green peas (optional)
• Salt, vegetable oil to taste.

Recipe for making a vinaigrette with sauerkraut with a photo:

How to make a vinaigrette to make it tasty? There are several secrets.

But all in order:

First, boil vegetables: beets, potatoes, carrots

I always cook like this: beets in a separate pan, and potatoes and carrots together, otherwise the anthocyanins of the beets will quickly turn the rest of the vegetables into an incomprehensible brown mass.

Then you need to immerse the boiled vegetables in cold water for 5-7 minutes - it will be easier to clean them: the skin will come off easily and it is convenient to hold warm, not hot vegetables in your hands.

So, the next step is to clean vegetables: beets, carrots, potatoes, onions.

The second secret: the taste of the vinaigrette depends not only on the taste of its ingredients, but also on the cut. Chopped salad is said to be tastier. However, in everything you need to know when to stop. If the salad is too finely chopped, it will turn into porridge and the vegetables will lose their uniqueness.

Once in our student years, we conducted an experiment: we made a vinaigrette by twisting its components on a rotary grater. My friends, that was terrible! It was the most tasteless vinaigrette in my life. This mash of incomprehensible taste and appearance from the same components did not have the right to be called the proud name of a vinaigrette!

Therefore, we cut all the vegetables into small cubes.

First, we send the beets to the pan, pour over it with vegetable oil and stir actively. In this form, it will not quickly dye vegetables in its own color.

Dice the carrots:

Potatoes:

Finally, add canned green peas, after draining the liquid from the jar. In our family, this ingredient has not really taken root and is added personally to the plate for the lover of this green product.

That's all the delicious vinaigrette is ready!

We spread it on a plate with a slide, decorate with herbs:

And serve with a wonderful vinaigrette with onions!

The third secret (from personal observations): the vinaigrette acquires a harmonious taste when it stands for two hours cooked in a saucepan, the vegetables are soaked a little with each other's juices.

Then the vinaigrette acquires its unique taste and aroma. The onion taste, which was "barely audible" at first, when the vinaigrette was first prepared, opens after a while and permeates the entire salad. Therefore, be careful not to overdo it, because at first it may seem to you that one onion is not enough.

And one more thing: in order for the salad to be stored normally and not to turn sour the next day, all vegetables must be cooled before slicing, they must NOT be warm. Vegetables must be COLD!

This rule applies to all salads.
That's all for today! Cook with pleasure and share your impressions in the comments.

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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.

This is a simple vinaigrette recipe for beginners who are still learning how to cook and have finally decided on their first vinaigrette. There are many different ways to prepare this salad, but we will make with you a basic vinaigrette, a classic recipe. I decided to shoot a step-by-step recipe with a photo in more detail, with cutting all the ingredients so that you can cope with the task, even if you do not have any culinary experience yet. I will tell you about how to properly cook vegetables for vinaigrette without pictures, because it is unlikely that looking at beets or potatoes floating in a pan will give you anything. By the way, the vinaigrette has one interesting phenomenon. Its composition is firmly held in the head (unlike, for example, Olivier, where I always forget to put either carrots or onions). I cook the vinaigrette every five years, but for some reason I remember the recipe by heart. And try to immediately remember the composition: beets, carrots, potatoes, onions, pickles and peas. Happened? That's it. Now you won't forget. Let's now get down to business as soon as possible, and at the end I will tell you how you can diversify the basic recipe, so that the vinaigrette does not mutate into some kind of incomprehensible salad with beets, but remains itself, that is, a vinaigrette.

Ingredients for 4-5 servings:

• 2 large beets
• 3 medium potatoes
• 2 medium carrots
• 4 small pickles,
• 1 small onion
• 5 tablespoons of canned peas
• salt, pepper to taste,
• vegetable oil for dressing - 4-5 tablespoons,
• chopped greens optional

The classic way of making vinaigrette

1. Preparation of vegetables.

So, the vegetables in the vinaigrette go boiled, so you need to take care of their readiness in advance. For two or three hours, put a saucepan with beets on the stove. It takes the longest to cook. And depending on the variety and size, it sometimes takes two or two and a half hours to boil, and then it cools down for quite a long time. And we make vinaigrette only from completely cooled vegetables. The principle of boiling beets is simple and straightforward. Bring it to a boil over high heat, then screw the heat up to a third of the maximum, close the pan with a lid and cook, occasionally glancing into the saucepan so that the water does not boil away and the beets do not burn. There is another way to prepare beets - baking. Root vegetables are thoroughly washed, wrapped in foil and placed in the oven at 180 degrees of heating for two hours. It is very good if there is a timer in your oven, otherwise this method is fraught with the fact that we completely forget about beets in the oven and at the exit we get coals and an apartment full of smoke. Finished beets will become softer and sweeter when placed hot under running cold water. And when the water heats up, drain it and pour it cold again.

The rest of the vegetables are best cooked separately. Since the beets will color them and the vinaigrette will turn out to be monochromatic. You do not need to clean vegetables before cooking, but thoroughly washing them off the ground is a must. Carrots take longer to cook than potatoes, about an hour and a half. The potatoes, depending on the variety, will be ready in 40 minutes. The readiness of the vegetables is easy to check - pierce them with a knife, if the blade enters easily, the vegetables are ready. They will need to be sure to cool.

2. Cutting the vinaigrette.

At first, it makes sense to cut all the non-dyeing ingredients so as not to get the board, hands and knife dirty and not wash it all a hundred times afterwards. Let's start with carrots. It needs to be peeled. Then cut lengthwise into plates. Turn the plates over so that they lay in a stack, and cut again lengthwise to make straws. Next, chop the straws across into small cubes. You can see the cutting principle in the video at the very bottom of the recipe. If the first time you do not get neat little cubes, do not be discouraged, this will not affect the taste of the vinaigrette.

We also peel the potatoes from the "uniform". We pick up the skin anywhere and raise it - uneven, but large areas will come off. We cut the potatoes in the same way as the carrots: plates first.
Turn over and make straws. Boiled potatoes in their skins are quite sticky. Don't worry if you can't cut perfectly. And the third step is cubes.

I also cut pickles finely. And yet - if the cucumbers themselves are large, then their skin may be dense. Then it is better to peel the cucumbers. And before slicing, the tips of the cucumbers are cut off - literally by a couple of millimeters.

And it remains only to cut the beets. Be careful when peeling, as ruby-colored water sometimes collects under the skin. So peel the beets over a plate. We cut it just like all vegetables. And a big bonus - the beets do not crumble and it is pleasant to work with them.

3. Drawing up a vinaigrette.

Cutting the vinaigrette is left behind. We still have an untouched jar of peas. I put 4-5 tablespoons on a full salad bowl. It is imperative to drain the liquid, otherwise the vinaigrette will go away with water. You can drain it directly from the jar by holding the lid on the peas, or fold the peas onto a sieve.

Here you see a vivid picture of what our vinaigrette consists of.

In order to bring it to perfection, add a third of a bunch of chopped herbs (dill + parsley).

Now the vinaigrette can be salted. You can do this only at the end and be sure to try, because pickles can be different and, accordingly, you may need more or less salt. Dressed with vegetable oil vinaigrette. Some people mix it with vinegar, but in general it is difficult to imagine how they do it, because it is basically impossible to mix vinegar with oil into a homogeneous sauce. After dressing, the vinaigrette can be mixed without fear that the beets will completely color the rest of the ingredients with their juice.

The finished vinaigrette can be decorated with green leaves and put some peas on top.

Let me remind you that we have prepared a classic vinaigrette. This is a basic recipe from which you can create several variations. First, pickles can be substituted for sauerkraut. Or put both. Secondly, peas can be replaced with canned beans (in their own juice, not in tomato!). And thirdly, onions can be replaced with green ones.

Another option for making a vinaigrette, with mustard dressing, can be viewed in this video, in which the maestro will also present you with a very unusual way of preparing vegetables.