Vinaigrette-very famous Kushan in many countries of the world, especially in Russia. In popularity, perhaps, perhaps, only with Salat Olivier and Sellic under the fur coat. Vladimir Ivanovich Dal defined it as a "mixture of everything."

It would seem very simple in composition and cooking dish, however, French origin. But French cuisine at all times was famous for its sophistication and sophistication.

Vinaigrette - Translated from the French "seasoning from vinegar, olive oil and spices." This is a spicy sauce, very famous in Europe. It was quite popular and in pre-revolutionary Russia. Composition: olive oil, vinegar, mustard.

Refers to cold snacks. According to the legend, the cook from France Antoine Karem, who worked at the kitchen Alexander I, seeing how vegetable salad watered some kind of refueling, asked: "Winger?" So the vinaigrette became a vinaigrette.

How many owners, so many recipes of Vinegret. So how do you cook the vinaigrette?

The basis of the Russian classic vinegar is made up of boiled necessarily cold vegetables: swallow, carrots, potatoes. The sauer cabbage and onions are added. Onions can be green. Lovers add salt cucumbers to snack.

The vinaigrette was refueling traditionally vegetable oil and a weak solution of vinegar. Pepper, salt-to his own taste. The rule for the number of ingredients is very simple: all products in equal shares, just not to get involved in boiled carrots, put it a little less than other vegetables.

If there is a lot of carrots in a sauerkraut, the boiled can not be added at all. The proportions, however, can be slightly increased - reduce depending on taste preferences.

Currently, the vinaigrette lost the status of cold snacks and more resembles a salad, since the fantasy of culinary changed it to be unrecognizable. The basic base of boiled vegetables remain unchanged. What is the simplest recipe of Vinegret?

The taste of such salad is familiar to us from childhood, try to prepare this option of salad. In order for the dish to be too sour, add pickled pickled cucumbers instead of salt cucumbers, such innovation will certainly like it.

Salad products:

• small coarse;
• 1 carrot and 1 potatoes;
• owka head;
• 250-260 g of canproof;
• pair of marinated cucumbers;
• handful of cabbage sauced;
• vegetable oil.

Salad Vinaigrette with canned peas - step-by-step recipe with photo:

Wash vegetables, drunk carrots, potatoes and beets in different dishes before the finished state.

The coarse is usually cooked longer than potatoes, approximately 40-45 minutes.

Cool ready-made vegetables, remove the peel from them, then cut in the form of cubes. Cut vegetables individually chopped in sunflower oil. Thanks to this, they will not be painted beet. The head of the bunch is clean and finely cut.

It is not necessary to overload it with boiling water, because in this salad should be sharpness. Marinated cucumbers are cut in the same way as all other vegetables.

All the ingredient of the salad is mixed and add sunflower oil, preferably unrefined, so the dish will be fragrant.

Vinaigrette - recipe with beans

Cooking on the recipe for classic vegan salad with beans is simple, but the process spent in time. And although trade now offers us a large selection of these salads (you can make a vinaigrette without cabbage), but still nothing will replace the delicious and appetizing, rich in vitamins home snacks.

Ingredients:

• large bed - 1 pc.,
• medium size potato - 5 pcs.,
• large carrot - 2 pcs.,
• sauer cabbage - 250 gr.,
• marinated cucumbers - 5 pcs.,
• beans, preserved preserved (to reduce cooking time) - 1 bank,
• big bulb
• refined vegetable oil for salad refueling,
• salt - optional.

How to cook the bean vinaigrette:

Potatoes, beets and carrots, flushing off under cold running water, put in a large saucepan.

Bay vegetables with cold water, put the container on fire. Potatoes and carrots can be welded in one pan, as they cook about the same time, and the beetroot - to the other (follow the vegetables to digest).

After the vegetables are cooked, drain boiling water, and then put them for several minutes in cold water. We do this in order to further with boiled vegetables easily and quickly shot.

Cleaning boiled vegetables, as well as onions, cut all the vegetables with small-sized cubes. Cut the same dimensions for the vinegar and pickled cucumbers. Open the can with beans.

In a pre-cooked deep tank, we carefully pour out all sliced \u200b\u200bvegetables, canned beans, add sauer cabbage.

Thorcing all the vegetables thoroughly, add salt into the vinaigrette and several tablespoons of vegetable oil according to your taste. Classic vinaigrette with beans is ready to use.

Festive Salad Vinaigrette with herring

Ingredients:

• 400 g of herring fillet;
• two beets;
• two pickled cucumbers;
• one sour sweet apple;
• two sausages;
• 180 g Blood beef sausage;
• 180 g of boiled doctoral sausage;
• tablespoon of capers;
• 200 g sour cream;
• tablespoon mustard;
• 10 ml of vinegar;
• 50 ml of vegetable oil;
• dill, salt, ground pepper.

How to cook:

Beets are rinsed and drunk until readiness. Cool, clean, cut into cubes. Cucumbers and all kinds of sausages are cut by the same cubes as beets. Herring cut a little larger.

We post all prepared products in one big bowl. We add crushed dill and finely cut capers.

In another container mix vegetable oil with vinegar, mustard, sour cream, salt and pepper. We refuel vegetables, sausage and fish with sour cream sauce, mix. Apply salad chilled.

Vinaigrette with sauerkraut

Salad Vinaigrette with sauerkraut is a simple, ordinary, but tasty and useful salad. Suitable for a lean table or in the menu of vegetarians. Can be used as a snack, garnish to meat or an independent dish.

Vagraine options There are many, and every hostess will praise his way of cooking this well-known salad.

Ingredients:

• sweet 3 pcs.
• potatoes 3 pcs.
• carrot 3 pcs.
• salted cucumbers 3-4 pcs.
• sauer cabbage 300 g
• frozen Green Polka Dot 400 g
• red bow 1 pc.
• salt, pepper, vegetable oil

Cooking:

In the form for baking, we smell a large salt, centimeter for two. Well wash and dry beets wrap tightly into the food foil and picked up the entire surface of the knife.

Salt will create an excellent temperature mode, and due to the holes in the foil, the vegetable inside will breathe.

We send an oven for two hours warmed up to 200 degrees.
Cooking potatoes, carrots, green peas. Potatoes, as well as for all salads, clean almost hot.

Do not digest green peas, it should remain bright and dense. Send it to boiling water and let the minutes of three minutes - no more.

Well press the sauer cabbage and chop finely. We cut all cubes. Onions - as small as possible. Very gently and well mix.

Solim, add some freshly hammer black peppers and refuel olive oil (or vegetable) to taste. Tastier all the vinaigrette, like many vegetable dishes, on the second day.

Salad Vinaigrette with mushrooms and beans

Ingredients:

• Sweets - 2 pcs.
• Potatoes - 4 pcs.
• Beans - 1 tbsp.
• Marinated Mushrooms - 150
• Salty cucumbers - 4 pcs.
• Sunflower oil - 4-5 tbsp. l.

Recipe of Vinegret with pickled mushrooms:

Soak the beans in cold water for 4-5 hours, and then boil. Separately weld and potatoes.
Beets Clean the skin, cut into small pieces, wrap in foil and bake about 45 minutes. The baked swamp will give a salad more enjoyed taste.

All products for vinegar cool to room temperature. If you connect warm products with cold, the salad will spoil very quickly.

Cut the beets, potatoes, mushrooms (pickled champignons) and cucumbers. It is noticed that the vinaigrette is the tastier than the smallest vegetables.

Connect products, spout. Sunflower oil should be poured into a salad only after the salad is quenched, because the salt in oil does not dissolve.

Vinegret classic recipe with squid

Ingredients:

• one large coat;
• small carrot;
• two white potatoes;
• marinated cucumbers - two large;
• 200 grams of canned peas;
• 200 grams of frozen calm carcasses;
• 50 ml of high-quality olive oil;
• half a small head of a salad sweet bow.

How to cook salad Vinaigrette with seafood:

Well rinse under the crane frostbed squid carcasses, remove the chord plates and turn off the insides, turning the squid outside and slightly crushing the inner part with the knife.

Cut the carcasses in small stripes and fry in a frying pan in a small amount of oil no more than three minutes.

Vegetables in boiled form Cut into cubes, as for a conventional vinegar, in the same size with slices, cover the cucumbers and onions.

Connect all cut constituents in the salad bowl, salt on your discretion, and fill with olive oil.

Video - Recipe Cooking Classical Vinegret

The vinaigrette. Vinaigrette is a Russian dish, called French Word (from Fr. Vinaigre - Vinegar) to a cook from France, who worked at the royal court in Russia. In Europe, Vinaigrette is still called "Russian Salad".

Classic Russian Vinges Recipe includes beets, potatoes, carrots, salted cucumbers and sauer cabbage.

Vinaigrette is undoubtedly a very useful dish, since it is prepared from vegetables. However, it is not recommended to store the vinaigrette more than a day - it can turn into a provocateur of intestinal disorders.

For the preparation of the vinegar, potatoes, beets, carrots, salt cucumbers, sauerkraut, onions are required. Some advise bite a little more than carrots, but this is a matter of taste (not all nourish the hot love for the onions). You can also add green onions, if, of course, you have it. For filling the vinegar, three percent vinegar, black ground pepper, salt and vegetable oil are used.

Vegetables (potatoes, beets and carrots) are boiled in uniform, cool, clean and cut into cubes. Also cut cucumbers and onions, bold cabbage. The vinegar is connected to the oil, salt, pepper, poured the ingredients obtained by refueling and gently stirred. Remember that all ingredients must be room temperature - it is impossible to mix warm and cold components. This will lead to the fact that the salad will quickly deteriorate.

The classic Vinegret Recipe can be diversified if add mushrooms in salad (salty or pickled), boiled fish or green peas. Many to taste Vinaigrette with herring (in this case, the cabbage is not added). Prepare vinaigrette and boiled meat. Excellent supplement for the vinegar - lingonberry, which is especially good for Fish Vinaigrette.

Also in the vinaigrette you can add a chopped boiled egg.

Instead of classical refueling, you can use gas stations based on vinegar and mustard. To do this, in a small amount of water, salt, sugar and mustard are bred, peppers pour out, gradually pour oil and add three percent vinegar.

Popular and vinaigrette with beans, in which the beans are mixed with potatoes, beet, salt cucumber, salad leaves, parsley, fuel in vegetable oil, pepper and salt.

You can find a huge number of Vinegret Recipes. Modern recipes suggest adding seafood (mussels, shrimp, squid), sea cabbage, corn, tomatoes, apples to the seafood (mussels, shrimps, squid), soak, etc. Vegetables are offered not to cook, but bake, which makes their taste saturated.

You can feed the vinaigrette in the classic salad bowl, and lay out on the salad leaves with a graceful slide.

However, the table does not have to be festive. This popular treat is light and useful because in its composition, as a rule, we have only vegetables. It is this feature that allows us to attribute vinaigrette to dietary food. Lovers of slender figures, a strict diet and a healthy lifestyle, will like that even the traditional mayonnaise in most other recipes here, as a rule, does not appear by giving way to a useful note.

1. Boil the raw vegetables "in the uniform", so they will retain the taste, they do not threaten excessive digestion. Some hostesses prefer to bake - it will better affect taste.
2. Refueling, even if it is a simple mixture of oil, salt and spices, is prepared separately, after which itches in the prepared mass with the calculation that it absorbs completely, without a balance at the bottom.
3. For cooking, choose deep, spacious, comfortable dishes or bowls - porcelain or enameled. Metal containers from this list are uniquely excluded.
4. Vinaigrette is good immediately after cooking, if you place the container with it in the refrigerator, the flavor will quickly lose and the entire effect of "melting in the mouth" will be spoiled. If you see that everything is not spinning at a time, then do not refill part of the salad, sending to the refrigerator.

The presence of opportunities to fantasize at its own discretion makes each branded vinaigrette. The main requirement - it should not be excessive sharp or fresh.

There are several secrets following which, you can quickly become a real professional to prepare this wonderful treat:

• beets - the main ingredient of the dish, which is often boiled or baked;
• parallel to potatoes, carrots, beans;
• cabbage (if we take it fresh, and not saved analog) is necessary in a larger form, it is placed in hot water and withstands it to the state of softness, and then folded on the colander and presses;
• each hostess itself determines the proportions, as well as ingredients and much more, and in this one of the features of preparation. It can be a portion of salt cucumbers marinated mushrooms, boiled vegetables, etc.;
• if the salad is refilled not just with lean oil, the sauce is preparing separately (cold water with sugar, pepper and salt in it, as well as mustard - all this is diluted with vegetable oil and divorced by vinegar);
• as decoration, the remaining slices of beets or cucumbers are laid out as decoration.

A variety of recipes

Options for the preparation of winerets are quite a few - there are even recipes without beets, although this vegetable is considered the main component. For example, a photo of salad with beans instead of beets.

Classic vinaigrette with sauerkraut

No Russian feast ranged and does not work out without simple, but very tasty salad called "Vinaigrette". The composition of the salad may vary depending on your preferences or presence in the house of certain vegetables, but the classic option is unchanged.

Recipe information

• Kitchen: Russian
• Dish type: Salad
• Cooking: Cooking, Cutting
• Portions: 5-6
• 30 minutes
• Nutritional value per 100 g:
  • Calorie: 108 kcal

Ingredients:

• boiled beet - 2-3 pcs.
• sauer cabbage - about 250 g
• boiled in Mundire Potatoes - 5-6 pcs.
• canned green peas - 1/2 jars
• onions - Half of the bulbs (optional)
• salt, black pepper and sunflower oil - for refueling.

Cooking method:

Clean the beets from the skin and cut into small cubes or straw.


From the peas to drain the liquid in which it was stored, add it to the beet.


Potatoes Clean and cut into cubes of the same size as the beet was sliced.


Onions finely chop the knife and add to the salad along with the sauerkraut.


Carefully, but at the same time diligently, mix the connected ingredients by adding salt and black pepper to the salad, and then reflecting it with sunflower oil.


Serve slightly chilled.

Mistress note:

• Beets and potatoes are cooking individually, and clean the skin already completely cooled. If desired, vegetables can not be boiled, and bake in the oven until soft, wrapped in 2-3 layers of foil.
• If you do not want beets to paint all the ingredients in your bright color, first fill it with sunflower oil, and then add to the salad.

Vinaigrette with carrots and green onions

Beautiful snack on the eve of dinner, it is perfect for both self-eating food. Lean and satisfying dish, one of the dozens of mandatory treats on a Christmas table. Products choose fresh.

List of ingredients:

• potatoes - 200 g
• beets - 200 g
• carrot - 200 g
• green Bow - 100 g
• gREEN - 1 bundle
• salt, pepper - to taste
• polka dots or beans - 100 g
• sauer cabbage or salted cucumbers - 100 g
• vegetable oil - 1 tbsp.
• vinegar - 0.5 tbsp.
• mustard - 0.5 ppm

Step-by-step technique:

1. Vegetables (excluding cabbage and onions) are boiled "in uniform", cool, cleaned and cut as 0,5-centimeter cubes.
2. Onions and greens are finely cut, cleaned with skin cucumbers and also cut. If the cabbage goes, then simply press the excess liquid.
3. The ingredients are stirred in the dishes, mixed. We add salt and pepper, and then refuel the mixture of vegetable oil, vinegar and mustard.
4. At the top ready salad decorated with greenery sprigs.

Mistress note:

• The main sensation that should remain in the language after the sample is sour. That is why the sauna "white" is desirable.
• To give a branded beetroot color, you can boil the dish with 3-4 tablespoons of this root, mixed with vegetable oil. For those who want to make such a color even more expressive, lemon juice (teaspoon) is also recommended in refueling, but then eliminate vinegar. Use a transparent bowl - it will improve the aesthetic component.

Salad version, including canned cucumbers

If the previous recipe certainly requires acid, then in this the main taste depends on the cucumbers. Marinated add spikes, salty or quashen - acids.

Components

• potatoes - 4-5 pcs.
• carrot - 1-2 pcs.
• polka dot - 1 bank
• canned cucumbers - 3-4 pcs.
• vegetable oil - 3-4 tbsp.
• salt, sugar, spices - to taste
• lemon juice - at will

How to cook:

1. Beets, carrots and potatoes are boiled in a large saucepan (fire - medium), an hour or less, depending on what kind of vegetables are chosen. Potatoes and carrots can be pulled out after 20 minutes, beets - after 40-60 minutes, readiness to check for a fork.
2. We clean the fruits from the skin and cut into cubes (size depends on the taste of the hostess), also grind the cucumbers.
3. Onions cut, hiding boiling water, it will remove its sharpness.
4. Green peas is dry on a colander.
5. In a bowl, we separately prepare the refueling of mustard, salt, sugar, pepper, lemon juice and vegetable oil.
6. Mix and give a salad for 30-40 minutes.

Recipe comprising fresh cabbage

In the summer, I even want to add fresh vegetables in Vinaigrette. Therefore, in the main set of ingredients of this recipe included a young white-born cabbage.

We need:

• fresh cabbage - 300 g
• potatoes - 3 pcs.
• beets - 2 pcs.
• carrot - 2 pcs.
• onion - 1 pc.
• beans - 0.5 tbsp.
• olive oil - 3 tbsp.
• salt, pepper - to taste

Preparation steps:

1. Beans are pre-soaked in cold water for 1-2 hours, after cooking.
2. I boil the wastes, but not purified root, cook each of them until readiness.
3. In parallel, fresh crispy white cabbage is preparing - finely bounces, salted and becomes vigorously with his hands, after which the bowl is left with it on the sidelines.
4. Cutting and peeled vegetables are cut with small cubes, crushing the bulb.
5. Cabbage is pressed to remove the allocated juice - in the salad it is for us.
6. All components mix.
7. We simulate at will. You can take soy sauce instead of salt - it turns out even more interesting.

Salad, including beans

Rich, light, rich in vitamins, such food is never bored ever. Including because it is useful for health, dietary. Original apples are added, and piquancy is an unusual refueling based on wine vinegar and mustard.

Ingredients:

for salad:

• beets - 2 pcs.
• beans 0.5 art.
• potatoes - 1 pc.
• fresh cucumbers - 2-3 pcs.
• carrot - 1-2 pcs.
• washed apples - 2 pcs.
• onions on or green - 70-100 g.

for refueling:

• non-stained mustard - 2.ch.l.
• wine vinegar - 1 tbsp.
• olive herbs, ground pepper - to taste;
• parsley or other greens - beam;
• olive oil - 2-3 tbsp.

Cooking method:

1. Beans is soaked, as in the previous recipe, boiled, leaning on a colander and cooled.
2. Rinse root root, put on a baking sheet with a foil layer, weaken half an hour, the temperature is 180 ° C.
3. The baked components are cooling, clean and cut into pieces;
4. In the same way, we do with apples and cucumbers, crushing onions;
5. Mix, lay out the beans;
6. Preparing refueling.
7. All connect.

Beans can be used both white and red variety, and if you take a canned product, then even better. You can make a few diversity in the recipe using sour cream, mayonnaise.

Vinaigrette with Sellic

This salad with low-salted village is combined simply perfectly - even in kindergartens in the menu it was exactly a treat. It is even better to take salty scumbers - the taste of softer and the bones are less

No less tasty to connect all components in one dish. In this case, the beet is prepared separately, and sent to the container with the rest of the components at the very last moment - so as not to "paint" other products.

Foods for dishes:

• herring - 200 g
• boiled potatoes - 180 g
• boiled beet - 130 g
• boiled carrot - 90 g
• onions - 90 g
• marinated cucumbers - 60 g
• sauer cabbage - 60 g
• green peas - 30 g
• pepper - to taste.

Procedure:

1. Cut the roots (with the exception of beets) with small cubes and mix with green peas and squeezed sauer cabbage.
2. The herring is finely cut and added to the overall dishes.
3. We make gas stations from oil, spices. You can add salt, sugar if desired.
4. Beets cut into cubes. Separately refuel salad and beet.
5. We connect everything and mix again.

Salad with mushrooms

For cooking, you can use both products from our own blanks and the products of the store format. By the way, you can simply pick up fresh champignons as when preparing them, only to withstand in the marinade about a day.

Potatoes for this version of the vinegar is not required.

Products:

• beets - 2-3 pcs.
• carrot - 1 pc.
• onions - 1 pc.
• marinated Mushrooms - 200 g
• lean oil - 2 tbsp.
• salt, sugar - to taste.

Cooking process:

1. Beets and carrots are boiled and baked fine straws.
2. The refueling is done in parallel, while the oil connects with vinegar and spices, we swee and simulate to taste.
3. The mixture is immediately laid in the mixture, the remaining components - later that the red color does not color them before.
4. Mushrooms are recommended to be preheated and cut into cubes.
5. Ingredients are connected, the original treat is ready.

It is very tasty to serve with pieces of fresh black bread.

Cooking with microwave

Cook and bake vegetables on the vinaigrette - the procedure is sufficiently long. If there is a microwave, then cooking time can be significantly reduced:

• korneflodes in raw form are cut into ordinary cubes, they are embrying and placed in a special container adapted for cooking in the microwave;
• until readiness, bring the ingredients under the lid with a small hole or simply slightly shift the usual;
• this process occurs within 10 minutes, while power is recommended the largest;
• after the roots are cooled, everything else is added to them on the recipe.

By the way, the steamer is also suitable for this method.

Another way is to bake vegetables in the peel in the microwave oven. My, clean, lay on the dish and prepare on the average power of 10-15 minutes, depending on the number of vegetables and their kind.

Do not be afraid to experiment with the recipes of vinegar - canned corn, capers, olives will perfectly complement the usual set of products. In some villages, the option was popular with a finely chopped boiled egg.

The shelf life of the vinegret is a non-national. If the composition has fresh cucumbers, cabbage, then such a salad is better not to store longer than a day. With pickled and sauer vegetables, the vinaigrette can remain quite tasty after 36 hours.

Fresh bow with long-term storage has a negative impact on the taste of the vinegar, so it is better to pick it up in water with vinegar, salt and sugar for 2-3 hours. You can simply give boiling water.

The calorie content of this salad is usually low - about 110 kcal. If you wish, it can still be reduced to 80-90 kcal, removing potatoes from recipes and reducing the amount of vegetable oil by 2-3 times.

Vigretsi, as part of which canned or quashed products, it is better not to get involved if there are problems with the gastrointestinal tract. For the rest, these vitamin dishes are simply necessary.

Finally, I propose a video with an unusual recipe for meat vinegar:

If you have found a mistake, please select the text fragment and click Ctrl + Enter..

Vinaigrette - popular among the former Soviet Union dish, the main components of which are the following vegetables: beets, carrots, potatoes, onions, sauerkraut and salt cucumbers. Such a set of products is the basis of the classic version of the preparation of Vinegret. The use of salted herring, boiled fish, salmon, canned green pot, pickled mushrooms or beans, is also allowed. If salted fish is used, the sauer cabbage is usually not added. Place a salad with a mixture of a table vinegar and any vegetable oil, adding salt and black pepper there. Sometimes mustard and yoke yolks add to the refueling. By the way, the name of the dish borrowed from French cuisine: the same name is the French sauce from olive oil and wine-white vinegar (Vinaigrette). Many so and refuel this salad. You can find recipes in which even natural unsweetened yogurt is used for refueling - it all depends on the taste preferences of culinary.

Vinaigrette - Preparation of products and dishes

The main time of the preparation of Vinegret is occupied by the preparation of vegetables. Therefore, it is recommended to do it in advance. Potatoes, beets and carrots need to be thoroughly rinsed from dirt and put on a slow heat in separate saucepans. Cut and peeled vegetables are cut into cubes or small slices. You can also not cook, but bake vegetables in the oven. If the salad uses the fish, it is removed from it all the bones and skirt. With canned products (mushrooms, beans, polka dots) drain liquid. After all products are prepared, you can begin to prepare vinaigrette.

From the dishes need a saucepan (not alone), a bowl or a small basin, a salad bowl, a knife and a cutting board. For the preparation of refueling, a small bowl will need, preferably with a lid. Serve a dish on ordinary plates.

Vinegret Recipes:

Recipe 1: Vinaigrette

The most common version of the vinegar. The salad includes potatoes, beets, onions, cucumbers and sauerkraut. Preparing the dish pretty quickly, if you prepare all the vegetables in advance.

Required ingredients:

• Beets - 150 g;
• Potatoes - 320 g;
• Salted cucumbers - 300 g;
• Summer cabbage - 300 g;
• Onion - 140-150 g;
• Sunflower oil - for refueling.

Cooking method:

Potatoes and beets are carefully mine and put to boil. When vegetables are ready, removing the saucepans from the fire (you can cook them separately from each other) and leave cool. Cooled potatoes and beets clean and cut into small cubes (or thin small slices). Salted cucumbers cut into small cubes, then squeeze slightly. Onions also cut into small cubes. If the cucumbers are rather large, with thick skin or large number of seeds, the skin should be cleaned, and seeds are removed. If large slices are found in the sauerkraut - cut. Too acid cabbage you can rinse with cool water and squeeze. We mix all the vegetables in a small basin, slightly simulate and refuel vegetable oil. Vinaigrette serve, decorating parsley sprigs.

Recipe 2: Fish Vinaigrette

Very unusual, but an incredibly tasty recipe for Vinegret. The dish, in addition to vegetables, also includes mushrooms and fish. You need to refuel such a salad in two different sauces, whose preparation methods can be found in the recipe itself.

Required ingredients:

For salad:

• Fish - 1kg;
• Beets - 4 small pieces;
• Potatoes - 4 pcs.;
• Salted cucumbers - 4 pcs.;
• Fresh cucumbers - 3 pcs.;
• Marinated mushrooms - 100 g (wish or champignons are suitable);
• Olives - 100 g;
• Wine white.

For sauce number 1 (acute sauce):

• Mustard - 2 h.
• Sugar - 2 ch. L.;
• Salt to taste;
• Olive oil (can be replaced by corn) - 150 g;
• Vinegar - to taste.

For sauce number 2 ("Provence"):

• 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;
• Ground green parsley - 1 tsp.

Cooking method:

With fish fillet, remove the skin and choose the bones, cut into fillets with thin, but wide pieces (the knife should be kept under the tilt). Cut the fillet starting from the head. Take a large enameled dressing form, lubricate it with oil and lay out pieces of fish. Each piece to cut in a small amount of salt and pepper, sprinkle with lemon juice and white wine. Put fish to be baked in the oven on slow heat until ready. Finished fish to cool. Next, you should cook potatoes and beets until readiness, give them to cool, clean and cut into circles of the same size, and then cut each circle to long strips. Fresh and salt cucumbers cut in the same way, first cleaning them from the skin. Share all the vegetables in a bowl and fill the sharp sauce number 1.

Sauce number 1: to be lost mustard, salt and sugar to a homogeneous consistency, gradually pour oil, without ceasing to stir the sauce. Add vinegar to taste.

Sauce number 2: Quick yolks with sugar, salt, mustard and pepper. Gradually add vegetable oil, then add lemon juice and vinegar to taste. Purple greens and mix everything thoroughly.

Mixed with acute vegetables sauce lay out on the dish, lubricate them with a thick layer of sauce number 2 ("Provence"), to decompose baked fish, mushrooms and olives, again lubricate "Provencal" so that the products are not visible. Sprinkle a dish of small green and put a salad in the refrigerator to appease.

Recipe 3: Vinaigrette with sea cabbage

Very satisfying and tasty dish, and by the content of sea cabbage - also very useful. You can serve such a salad to lunch or dinner.

Required ingredients:

• Marinated sea cabbage - 150 g;
• 3 carrots;
• 3 beets;
• 3 potatoes;
• 2 cucumber;
• 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:

Potatoes, beets and carrots Thoroughly, boil until ready, we give vegetables to cool, clean and cut thin slices. My cucumbers and cut in the same way. Onions clean and finely chop. Lay in a salad bowl boiled vegetables, onions and marine cabbage. Fill the dish with vegetable oil, add sugar, salt and pepper, everything should be mixed. A finished dish sprinkled with risks of green onions.

Recipe 4: Squid Vinaigrette

Such a vinaigrette is also suitable for the festive table. The salad, except vegetable, includes squid, which makes a snack even tastier and nutritious.

Required ingredients:

• Squid - 3 carcass;
• 4 potatoes;
• 2 carrots;
• 2 beets;
• Salted cucumber - 1 pc.;
• Onions - 2 heads;
• Vegetable oil - 4 tbsp. l.;
• Ground black pepper;
• Dill.

Cooking method:

With squid, we consider the film, omit in boiling salted water and cook 3 minutes. Chilled seafood cut thin strips across the fibers. Potatoes, beets and carrots are cooking, cool, clean and cut into small cubes. The washed cucumber is finely cut. Onions finely shining. All ingredients are folded into a deep bowl, add salt, pepper and refuel vegetable oil. All products are thoroughly mixed, ready lettuce decorate the greenery of dill.

Recipe 5: Vinigrette with beans

Included in such a vinegar beans makes the dish even tastier and nutritious. Especially like the recipe for vegetarians, for which the beans is an excellent source of protein.

Required ingredients:

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

Cooking method:

Potatoes and beets carefully mine and put to boil until readiness. Then - cool, clean and cut into small cubes. Cooking vegetables follows in different saucepans. If desired, they can be baked in the oven. Beans are pre-soaked in the evening the day before the preparation of salad (the beans should be soaked all night). After - cook beans until readiness. If the skin of the cucumbers is too thick - we consider it and cut the cucumbers with small cubes. Onion onions finely shinku. We put all the vegetables, beans and champignons into the salad bowl, add salt and pepper. We make a refueling: we take the oil and vinegar in the closed capacity and fuel the vinaigrette mixture. Salad should not be too sour. You can combine different proportions of oil and vinegar: if you want a milder taste - you should add more oil, more vinegar makes a dish more acidic.

Recipe 6: Vinaigrette with herring

This dish is also called the "German" vinegaare. The recipe for dignity was appreciated by many mistresses and now happy to prepare him for the holidays and on ordinary days.

Required ingredients:

• Salted herring (fillet) - 200 g;
• 2 potatoes;
• 1 small beet;
• 2 carrots;
• Onion onion - 1 pc.;
• 2 salted cucumbers;
• Bank of canned green peas;
• 2 tbsp. l. 3% vinegar;
• Vegetable oil - 2 tbsp. l.

Cooking method:

Potatoes, beets and carrots are rinsed in running water, drunk until readiness, cool, clean and cut into small cubes. Cucumbers also cut into cubes. The onions are finely lit. File Herring Cut in the form of small pieces. With a pot joining an excess liquid. In a separate bowl, we prepare refueling: mix the vinegar and oil, salt, pepper, add sugar and it should be mixed. Put potatoes, carrots, beets, peas, onions, fish and cucumbers in a saladdice. We refuel the dish with a mixture of oil and vinegar and mix thoroughly all components. Salad can be arranged with thin rings of the reptile onion.

Recipe 7: Sligret with meat and egg

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

Required ingredients:

• Stew - 350 g;
• 6 potatoes;
• 3 salted cucumbers;
• 1 small beet;
• 2 chicken eggs;
• Several green onions feather;
• Teaspoon mustard;
• Salt pepper;
• Polovakan mayonnaise;
• 1 tablespoon of vinegar;
• Greens of dill.

Cooking method:

Potatoes and beets can be prepared until ready, cool and clean. Potatoes cut thin slices. Cucumbers clean and cut in the same way as potatoes. We can boil the eggs, fill with water. Meat cut into small pieces. Meat, potatoes and cucumbers fold in a bowl, refuel mayonnaise, add pepper, salt, mustard and vinegar, everything should be mixed. We lay out the salad slide in the salad bowl, we decorate the dish with slices of eggs and boiled beets, sprinkle with small rings of green onions.

Some tricks and useful tips will help to prepare a truly delicious, useful and beautiful dish. Here is some of them:

- For the classic version of the vinegar, it should be born a little more than other products, and carrots are less. If you do not want the bow to be very felt in a salad and do not care, it needs to be chopping, and then quietly quiet (this will come out of the excess bitterness, and the taste of salad will become softer);

- So that the beets do not paint other vegetables, it should be boiled in a separate pot. Carrots and potatoes can be boiled together;

- And so that the beets did not paint the products in the salad bowl, it is cut first and mixed with vegetable oil;

- a dish in which salted cucumbers are present, it is impossible to store for a long time, as it is a perishable salad (you need to eat it during the day, even if it is stored in the refrigerator);

- It is not recommended to use the beets of feed varieties for the preparation of winegret. The vegetable should be sweet, bright red. If the beets were not sufficiently sweet, the tablespoon of sugar will save the situation;

- If just welded vegetables omitted in cold water for a few minutes, they will be easier to clean. By the way, cook vegetables need to be in the peel, if you clean it in advance, and then only cook - the taste of dishes will change significantly (and not for the better);

- The taste of the dish largely depends not only on the quality of the products, but also the method of cutting. It is believed that the vinaigrette is obtained by the most tasty of finely chopped vegetables. Nevertheless, no need to overdo it, otherwise the salad will become like a vegetable porridge;

- In order to prevent a rapid squeezing of salad, you need to cut only the cooled, cold vegetables, but not warm!

- so that the vinaigrette is not too "wet", the sauer cabbage and crushed cucumbers are slightly pressed and only then added to the rest of the ingredients;

Vinaigrette is a popular Russian salad with a French title ("Vinaigre" in translation means "vinegar"). Moreover, this nationwide sympathy does not subside for many years, turning it into one of the most beloved winter dishes. Vinaigrette is at the same time a light and useful snack, the latter is caused by her vegetable composition.

History Vineginaret

Although the abroad is usually called "Russian Salad", but reliable data on his homeland has not been preserved. He appeared in Germany or Scandinavia countries.

It is known that in ancient English cookbooks dated mid-19th century, there was a recipe for Swedish salad of beets with herring, a strikingly resembling modern vinaigrette, and more precisely "herring under a fur coat".

In addition to the two main ingredients, it was piciku, a chicken egg protein, potatoes and an apple. The role of refueling performed a mixture of sour cream, vinegar, olive oil and a frost yolk.

Such salad fell along the moral and Russian chefs. But they could not resist and brought some original domestic "raisins" in the form of sauerkraut, cranberries and pickled cucumbers.

The benefits of Vinegreta

The secret of the utility of salad lies in his rich vegetable composition:

1. Beets are rich in minerals that helps in the regulation of metabolism and reducing fat deposits.
2. Potatoes - a source of vitamin-health C that strengthens the protective functions of the body and improving immunity.
3. Carrot contains vitamins of D, B, C, E, as well as many trace elements. Orange vegetable is an excellent antioxidant, contributes to the conclusion of toxins and strengthen the body.
4. Salted cucumbers improve digestion, contain a lot of fiber and iodine;
5. The sauerkraut contains a large amount of vitamin C, as well as A, B, E and K, has bactericidal and general fascinating properties, normalizes metabolism.
6. The onions, in addition to a record number of vitamins C and B, contains such useful trace elements as zinc, iodine, iron, fluorine and manganese.

Due to the low caloric content of salad, nutritionists recommend to love him with all the soul to those who intend to throw a few extra kilograms. Refueling from vegetable oil and spices will help to establish a chair, cope with a "delicate" problem - constipation.

Calorie Vinogena

Variations at the Vinaigrette salad there are many, that is why it is definitely difficult to calculate its caloric content. In a classic vegetable, a snack contains crushed beets, potatoes, carrots, salt cucumbers, sauer cabbage and canned peas, refilled with sunflower oil.

In 100 g of Vagineta contains only 95 kcal. This is amazingly little, moreover, more than a third of them fall on the oil refueling.

By changing the classic recipe, consider the calorieness of the products you add.

Vinaigrette classic - step-by-step recipe with photos

Learning to prepare vegetable salad Vinaigrette does not represent a special complexity. The main thing is to comply with the proportions of the products used, find the so-called golden middle stage so as not to get too sharp or, on the contrary, tastelessly a lean dish.

It is not necessary to cook the vinaigrette of the future and to store for a long time, since the products included in its composition quickly lose their taste and nutritional qualities.

Use culinary fantasy to arrange your favorite dishes in the most unusual and original way, never rebel!

Your mark:

Time for preparing: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

• Sauerkraut:0.5 kg
• Beet: 3 pcs.
• Potatoes: 5 pcs.
• Onions: 1 pc.
• Green pea:1/2 binky
• Salted cucumbers, pickled:3 pcs.
• Sunflower oil:6 tbsp. l.
• Vinegar 3%: 1 tsp.
• Salt, pepper: to taste

Preparation instructions

Popper Vinegret Recipe

The recipe for this popular winter salad does not regulate a strict amount of ingredients added to it. You have the right to reduce them or increase on the basis of your preferences, thus achieving the perfect taste.

For the preparation of traditional Vinegret with green peas you will need:

• 3 potatoes;
• 1 beet, the size of more average;
• a pair of carrots;
• 1 Patched bulb;
• 3 marinated or salted cucumbers;
• greens, green onion feathers;
• green canned peas;
• for refueling - vegetable oil or mayonnaise.

Cooking order:

1. Potatoes, carrots and beets boil in uniforms in a saucepan or, using a double boiler until they become soft, and will not be filled with a knife.
2. Cleaning potatoes from the peel, cutting with cubes with 1cm * 1 cm sides.
3. The same size by cubes cut the purified carrot, beets and salty cucumbers.
4. Green (dill, parsley) and green onion feathers finely shinku.
5. Cleaning hands on the peel and chopped finely.
6. We mix all the ingredients in the container, add canned peas and salt.
7. Salad refined with sunflower oil or mayonnaise is refilled. However, the second option will be released more calorie.

A salad prepared for this recipe in the refrigerator is no more than two days.

How to make a sauerkraut vinaigrette?

This variation of Vinegret is perfect for both everyday and festive dishes. Vegetables, this time, you suggest you do not cook, and bake in the oven.

For this, thoroughly washed potatoes, beets and carrots must be wrapped in foil, lay out the middle of the opposite and leave in a preheated oven for about 1 hour. In addition to the mentioned vegetables, you will need:

• marinated or salted cucumbers - 2-3 pieces of medium sized;
• half a breaker of the canned pea;
• 150-200 g sauerkraut;
• half juice of lemon;
• green and spices to taste;
• vegetable oil.

Cooking order:

1. Cleaning baked vegetables we clean from the peel, cut into cubes, fold into a convenient salad bowl.
2. Summer cabbage is eliminated from excess fluid by tapping it by hand, add to other vegetables.
3. Return polka dots on a sieve, giving a drain of an extra liquid, suck it to other ingredients of the Vinegret.
4. Now proceed to the preparation of refueling, for this in a separate pile mix the lemon juice, spices, greens, green onion feathers and vegetable oil.
5. Pour vegetables with refueling and mix thoroughly.
6. We give Salat about half an hour in the refrigerator.

Recipe of Vinegret with Fresh Cabbage

If you are interested, whether you will spoil the vinaigrette, replacing the sauer cabbage in its composition to fresh, our answer is no. It will still remain as tasty and useful, especially if you prepare it according to our recipe. In addition to traditional beets, carrots and potatoes, you will need the following set of products:

• white cabbage - Half of the Kochan;
• a couple of pickled cucumbers;
• canned peas - ½ bank;
• 1 Patched bulb;
• vegetable oil and vinegar for refueling;
• 1 tsp. Sugar and pinch of salt.

Cooking order:

1. Potatoes, carrots and beets drunk in a slow cooker in the "Heating" mode for about 60 minutes;
2. The bulb is purified, rinse under running water and finely shinku;
3. Belococcal cabbage is also shredding, mix with onions and kneading hands. While they will not get a sauer consistency;
4. Cut into cubes purified boiled vegetables and salty cucumber, add them to a cabbage with a bow;
5. At the sieve, we fold the peas to save it from the extra liquid;
6. Let's refuel the salad with a mixture of vinegar and vegetable oil, add sugar and salt;
7. We thoroughly mix and enjoy the appetizing salad.

How to make winere with herring

Make the usual winegare more satisfying, nutritious and original will help adding herring to it. And you can diversify the dish by adding fresh or uroin apple, cranberries, canned beans, crackers.

You will need the following products (potatoes, carrots and beets remain unchanged components of Vinegret):

• fillet of a low-headed herring - 1 pc.;
• 150-200 g sauerkraut;
• 1 small onion lucker;
• salt, spices and greens to taste;
• vegetable oil for refueling.

Cooking order:

1. Boil potatoes, carrots and beets. If you want to save from staining with a saucepan, then beets can be put in a cellophane package, tie it from above and cook right in it.
2. While the vegetables reach the necessary softness, clean the herring from the skin and bones, cut the fillet with small cubes. Milks and caviar can also be added to the salad, they will become its highlight.
3. Purifying onions clean, wash and bubbling cubes or semirings. You can save it from the bitterness, if before putting in a salad, pour boiling water.
4. We add boiled vegetables peeled and sliced \u200b\u200bwith cubes, as well as sauer cauldrons.
5. We add salt into the salad, spices, thoroughly mix, refuel vegetation or olive oil.
6. We decorate the salad with a piece of apple and greens.

Have you tried a vinaigrette with a spray? Not?! Then you have a great opportunity to surprise yourself and guests!

Vinaigrette with beans - delicious salad recipe

Beans, although it is not part of the classic vinegar, but very organically fits into it. The highlight of the prescription below will become its acetic-mustard refueling. In addition to the unchanged vegetable trio - potatoes, carrots and beets, you will need:

• a glass of red beans;
• 2-3 salted cucumbers;
• red Crimean bow - 1 pc.;
• on a small bunch of dill and green onions;
• 1 tbsp. mustard;
• 2 tbsp. vinegar;
• 40 ml of vegetable or olive oil;

Cooking order:

1. Carrots, potatoes and beets are drunk by the selected way, when they are completely cooled, we clean them from the peel and cut into cubes;
2. Beans must be soaked for night in cold water. If this condition is not respected, then in water it needs to be given to stand at least 2 hours. Weganing the beans in salted water about 60-70 minutes.
3. For boiled vegetables and beans, we attach a finely chopped salty cucumber, chopped greens, fresh, green onions.
4. In a blank pin, you mix the ingredients for refueling: butter, mustard, vinegar, slight salt and pepper. Mix to uniformity and pour the vegetables with the resulting gas station.
5. We give the vinegret in the refrigerator a couple of hours.

Recipe for Vinegret with Salty Cucumbers

In addition to those mentioned in the title of the recipe for a salt cucumber, we offer to diversify this classic snack with chopped egg. You will need an easy set of products:

• potatoes - 2-3 pcs.;
• carrots - 2 pcs.;
• beets - 1 large;
• salted cucumber - 2-3 pcs.;
• canned peas - ½ banks;
• bulb - 1 pc.;
• chicken Eggs - 3 pcs.;
• salt, pepper to taste;
• acute mustard - 1 tbsp.;
• vinegar - 2-3 tbsp.;
• vegetable unrefined oil - 40-50 ml.

Cooking order:

1. I boil vegetables in the way that is most convenient for you. When they are cooled, we clean from the peel and cut into small cubes;
2. I boil the chicken eggs, they also give it to cool, clean from the shell and cut;
3. Onions finely shining cubes or half rings;
4. Salted cucumbers cut into cubes;
5. In the container with sliced \u200b\u200bvegetables, add green peas, all thoroughly mix;
6. Separately, we prepare the refueling, mixing the mustard, oil, salt, spices and vinegar;
7. We add refueling to other products, mix and let it brew about two hours.

Greeting a summer juice and crunch helper will help fresh cabbage and cucumber, making it even more useful and tasty. Excellent refueling for this bright variation of the usual snack will serve a mixture of lemon juice with vegetable oil.

As a basis, you can take any of the above recipes.

Also drunk potatoes, beets and carrots, cut them with cubes. Fresh cucumbers cut into the same pieces. Cabbage is shining and kneading with your hands to give it softness.

Writing onions, we run boiling water so that the mustard is left. We mix all the products, pour the oil-lemon refueling and let it stand a little before you can delight our households.

What to choose beets?

1. To prepare the Vinegret, you need to choose a table variety of beets with a dark red or burgundy flesh.
2. The ideal form of vegetable, indicating the right growth conditions - oval-ball.
3. Try to give preferences to rootes with an even cracked skin without signs of rot and damage.
4. On the shelves, it should be sold without tops, because the leaves pull the precious moisture from the vegetable, making it a flabby.

How to cook vegetables?

Regardless of the selected variation of the vinegar, the three main ingredients, which are potatoes, carrots and beets, need to boil until soft. And this is not necessary to do a classic way - in a saucepan. You can bake vegetables in the oven, boil them to a pair or in a slow cooker in the "Baking" or "warming up" mode, pack in cellophane and shove into the microwave. The cooking time of vegetables will not be very different, whatever way you have chosen:

1. Potatoes are brewed for about 20 minutes.
2. Carrot - 25-30 minutes.
3. Beets - about 60 minutes.

Sauce or refueling for Vigret?

The traditional "Russian salad" is refilled with sunflower oil or mayonnaise. However, these options seek boredom. It will be much more interesting to "sound" the vinaigrette, if it is filled with lemon frets, mixed with olive oil, or a mixture of several varieties of mustard with cardamomon, sunflower oil and wine vinegar.

Despite the fact that the vinaigrette is considered the simplest salad, it also has several subtleties:

1. If you bore vegetables for a wineglass in the oven, they do not lose their beneficial properties, and the maximum will be transferred to their dish.
2. By adding a salty cucumber into the vinegar, you turn the salad into a perishable dish that is undesirable to store more.
3. Do not allow staining of beette other vegetables, if you pour it with oil separately from them.
4. An excellent replacement of salt cucumbers can serve marinated mushrooms and apples.
5. So that the vegetables are better impregnated with refueling, it follows them from small cubes.

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