Vinaigrette is a delicious vegetable-based salad. Despite the fact that it belongs to traditional Russian cuisine, it was invented far beyond the borders of this country. Be that as it may, he is very popular with representatives of different nationalities. Poles, Germans, Ukrainians, and British know what vinaigrette is. In today's article, we'll show you how to make this simple yet very interesting and healthy snack.

What's in a salad?

The main ingredients of this dish are vegetables. The standard set must include red beets, carrots and potatoes. Onions, sauerkraut, pickled or pickled cucumbers are also added to the appetizer. And aromatic vegetable oil is usually used as a dressing.

To diversify the taste of the vinaigrette, the ingredients of the salad are complemented with boiled eggs, canned peas, meat, seafood, beans, mushrooms, sausage and even herring. And some experimenters season the finished snack with mayonnaise or other savory sauces.

Cooking components

Most of the vegetables that make up this salad must undergo preliminary heat treatment. The duration of this process depends on several factors at once. It is determined taking into account the size and volume of root crops. The average cooking time for carrots is about 20-30 minutes. Almost the same amount needs to be spent on cooking potatoes.

The longest time is to cook the beets for the vinaigrette. How long this process takes, any experienced hostess knows. Therefore, for a faster result, this vegetable is often cooked not on the stove, but in the microwave. Using this device allows you to save a significant amount of time and get well-cooked beets in 25 minutes. Having dealt with the main points, you can begin to consider specific recipes.

Traditional option

The classic vinaigrette salad recipe is an excellent basis for culinary experiments. Therefore, every modern housewife should master it. To play it you will need:

• 150 grams of beets.
• 320 g potatoes.
• 300 grams of pickles.
• 300 g sauerkraut.
• 150 grams of onions.
• Sunflower oil (for dressing).

Such a salad is completely suitable for dietary nutrition. For those who are interested in how many calories are in a salad with butter vinaigrette, you need to remember that the energy value of 100 grams of the product is about 70 kcal. To make a traditional salad, the raw ingredients need to be pretreated. Washed root vegetables are laid out in separate saucepans, poured with cool water and sent to the fire. As soon as they become soft, they are taken out of the dishes, cooled, peeled and cut into small cubes. Then they are combined with chopped cucumbers, chopped onions and sauerkraut. The finished snack is poured with aromatic sunflower oil and gently mixed.

Option with seaweed

To make the vinaigrette richer, the classic salad recipe is complemented with various ingredients that give it a special taste and aroma. One of these additives will be seaweed, which you can buy in any modern grocery store. To prepare a gourmet snack, you will need:

• 3 beets.
• 3 carrots.
• 3 potatoes.
• 150 grams of pickled seaweed.
• 2 cucumbers.
• 100 grams of onions and chives.
• 2 tablespoons of vinegar and sunflower oil.
• Salt, sugar and freshly ground pepper (to taste).

Thoroughly washed root vegetables are boiled separately until cooked, cooled and peeled. Then they are cut into not too small cubes and combined with slices of cucumbers, chopped onions and pickled seaweed. The finished snack is slightly salted, sweetened, pepper and poured with vinegar mixed with vegetable oil. Before serving, the vinaigrette is decorated with green onion rings.

Pickled mushroom option

Using the technology described below, a very tasty and satisfying salad is obtained, which will certainly interest adherents of a vegetarian diet. To prepare it you will need:

• Small beets.
• 2 large pickles.
• 100 grams of beans.
• 2 potatoes.
• 80 grams of pickled mushrooms.
• Bulb.
• Salt, pepper, 3% vinegar and vegetable oil.

To make a vinaigrette with pickles, you must first boil the vegetables. Beets and potatoes are placed in different saucepans, poured over with cold water and placed on fire. Once they are soft, they are completely cooled, peeled and cut into small cubes. Then they are combined with pre-boiled beans, slices of cucumbers, chopped onions and mushrooms. The prepared salad is seasoned with salt and pepper, and then poured with a mixture of oil and vinegar.

Option with apples

Those who have already understood what a vinaigrette is will be interested in another simple recipe for this salad. Thanks to the addition of apples, it acquires a special freshness and a pleasant sour taste. To prepare it, you will need:

• 400 grams of beets.
• A pound of potatoes.
• 250 grams of carrots.
• 2 green sour apples.
• 350 grams of pickles.
• Bulb.
• 350 grams of canned peas and sauerkraut each.
• Freshly ground pepper, salt and vegetable oil.

To prepare an unusual vinaigrette, you need to wash and boil the root vegetables. As soon as they become soft, they are taken out of the boiling water, cooled, peeled and cut into small cubes. Then they are combined with pieces of apples, chopped onions and chopped cucumbers. Sauerkraut, canned peas, pepper and salt are also added there. Season the finished salad with vegetable oil and mix gently.

Canned Beans Option

Lovers of vegetable snacks will surely like another simple recipe for vinaigrette with pickles. Thanks to the presence of beans, it turns out to be not only tasty, but also quite nutritious. To prepare it, you will need:

• 6 potatoes.
• 3 beets.
• 6 carrots.
• A can of canned beans.
• 2 pickles.
• Bank of green peas.
• 100 grams of white sauerkraut.
• Salt, freshly ground pepper and vegetable oil.

Having figured out what a vinaigrette is, you need to understand how to prepare a salad with beans. First you need to tackle root crops. They are washed, boiled in different saucepans, cooled, cleaned and cut into not very large cubes. Then add sauerkraut, beans, cucumber pieces and peas to them. The finished snack is lightly salted, pepper and poured with aromatic vegetable oil.

Cheese option

Lovers of gourmet food will surely appreciate the salad recipe described below. The vinaigrette prepared according to it turns out to be unusually tasty and fresh. To surprise your family with this interesting dish, you will need:

• Large beets.
• 3 small potatoes.
• Medium carrot.
• Fresh cucumber.
• 100 grams of good hard cheese.
• Chives, parsley and dill.
• Salt and mayonnaise.

You need to start the process by preparing vegetables. Earlier, we already figured out how and how much to cook beets for vinaigrette, so we will not re-examine this stage. The finished root vegetables are cooled, peeled and cut into small cubes. Then they are combined with pieces of cucumber, cheese shavings and chopped herbs. Before serving, the appetizer is salted, poured with mayonnaise and gently mixed.

Option with meat and eggs

This nutritious and delicious salad will take a little time and a little patience to prepare. In addition, you should definitely have at your fingertips:

• 400 grams of boiled beef or veal.
• 3 medium potatoes.
• 2 large pickles.
• Small carrot.
• 2 hard boiled eggs.
• Beet.
• Salt and mayonnaise.

To prepare a delicious vinaigrette, the ingredients of the salad must be pre-cooked. Beets, potatoes and carrots are placed in separate saucepans, poured with cool water and boiled until cooked. The softened root vegetables are cooled, peeled and cut into not too large cubes. Then they are combined with pieces of boiled meat, chopped cucumbers and chopped eggs. The finished appetizer is slightly salted, poured with mayonnaise and gently mixed.

Herring option

Now that you know for sure that vinaigrette is such a versatile dish to which you can add different components, we advise you to pay attention to another interesting interpretation of this salad. To make a snack like this, you will need:

• 2 beets.
• 2 carrots.
• 3 potatoes.
• 3 pickled cucumbers.
• 200 grams of herring fillet.
• Medium onion.
• 40 grams of canned peas.
• A teaspoon of salt and mustard.
• A pinch of ground pepper.
• 30 milliliters of vegetable oil.

Pre-washed root vegetables are boiled directly in the peel. As soon as they become soft, they are cooled, peeled and cut into small cubes. Then they are combined with canned peas, chopped onions, chopped cucumbers and pieces of fish fillets. The finished appetizer is lightly salted, pepper and poured with a sauce consisting of mustard and aromatic vegetable oil.

Sausage option

This simple but filling salad is perfect for a family dinner. To prepare it you will need:

• 2 beets.
• 4 potatoes.
• Medium carrot.
• Small onion.
• 2 pickled cucumbers.
• 300 grams of boiled sausage.
• Salt, vegetable oil, and chives.

As in all previous options, you need to start the process with the preparation of root crops. They are thoroughly washed and boiled until soft in separate saucepans. Then the vegetables are cooled, peeled and cut into small cubes. After that, pieces of sausage, chopped cucumbers and chopped onions are added to a bowl with beets, carrots and potatoes. An almost ready-made snack is slightly salted, poured with aromatic sunflower oil and mixed. Just before serving, the salad is garnished with chopped chives.

Vinaigrette, salad of potatoes, beets, carrots boiled in "uniforms" - a delicious dish rich in vitamins.

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

Vinaigrette: history of origin, composition

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

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

The explanatory dictionary of the Russian language by Vladimir Dahl interprets "vinaigrette" as "okroshka, but without kvass."

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

Simpler, folk recipes, especially popular during church fasts, were also in use. They included the usual potatoes, beets, forgotten turnips, boiled white beans. Pickled cauliflower and gherkins have been safely and inexpensively replaced by sauerkraut, pickled cucumbers, and mushrooms. The meat (fish) component lost its role, it was included in the recipe at will.

The subtleties of cooking

Any kind of taste depends on small details, which still have a significant impact on the final product. Vinaigrette is no exception, we will consider the important details of the preparation of vegetables and the composition of the dressing.

Vegetables - boil or bake

Most often, potatoes, beets, carrots are boiled unpeeled, after thoroughly washing off the remnants of the earth. The water is slightly salted. Reduce the fire under pots with vegetables so that the process takes place with a weak boil. Beets take a long time to cook, but you can speed up the cooking. After 15 minutes of active boiling, the hot broth is poured, the roots are placed in cold running water for 30-40 minutes.

As soon as the vegetables are cooked, place them under running cold water, they cool faster, easier to clean.

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

Vegetables are cooked even faster in the microwave. The washed, still damp vegetables are wrapped in plastic wrap or placed in bags with holes (so that steam can escape). At full power, the microwave oven will cook potatoes in 7 minutes, carrots in 10 minutes, beets will need 15 minutes. Times are approximate, depending on the type of microwave.

The multicooker allows you to steam vegetables. Often housewives boil them already peeled, cut.

Regardless of how you cook vegetables, pick them medium-sized. They will cook faster and are easier to cut.

Before preparing the vinaigrette, all its components are kept for an hour and a half in the kitchen: boiled ones will cool down during this time, those stored in the refrigerator will warm up a little. It is impossible to combine vegetables of different temperatures in a salad, this will lead to its premature spoilage.

In what proportions to put vegetables in a vinaigrette

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

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

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

What oil to take for refueling

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

Sunflower can also be attributed to traditional, since it came to Russia at the same time as potatoes - thanks to Peter the Great. Which one to choose is a matter of taste of the hostess, there are those who take deodorized oil, if only fewer odors emanate from the dish. Most, however, believe that there is nothing better than freshly squeezed fragrant sunflower oil. We will not argue about tastes, so long as the oil does not turn out to be rancid.

Making the vinaigrette tastier

The simplest dressing is salt with vegetable oil. Cooked with soul, the salad is delicious and so. But let's not forget about traditions: the name "vinaigrette" comes from the French "vinegar" - vinegar. Therefore, his participation in refueling is encouraged. Lemon juice and dry white wine add a pleasant sourness.

The classic dressing consists of:

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

Beat the ingredients until smooth. Salad is seasoned with the prepared sauce.

It is not necessary to limit yourself to traditional dressing. Pleasant and healthy additives will improve the taste and add new notes. Ingredients often added to the dressing (for the given recipe):

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

For lovers of spicy food, ground black (red or white) pepper is enhanced with pods, pickled, pickled or baked. Fans of southern cuisine add cilantro greens or cilantro seeds. A small amount of finely grated parsnip or parsley root will add a spicy note. Pickle from cucumbers or cabbage will replace vinegar, give a mild taste.

Popular vinaigrette recipes

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

Classic vinaigrette

Pass yourself off as a classic ready-made recipe taken from the web or cookbook. Let us dwell on the version from the book by P. Grishin "Cooking", first published by Lenizdat (Leningrad) in 1959. In fact, the book is a real textbook for young housewives of all times.

We quote:

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

"You can put sauerkraut or fresh cabbage, boiled beans, pickled or pickled mushrooms, fresh tomatoes and cucumbers."

Vinaigrette with fresh cabbage

So, for this dish we take:

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

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

Vinaigrette without cucumbers

Such a salad turns out to be no less tasty if you replace the cucumbers with another product, more often an apple.

For a traditional cucumber-free vinaigrette take:

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

Cooking peculiarity: peel off apples, cut out a core, cut in proportion to vegetables.

Vinaigrette with herring

Going back to the basics, this is the old Scandinavian version, which is more satisfying at the expense of fish.

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

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

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

Vinaigrette with beans

A hearty salad that can completely replace a fast food snack or a homemade dinner that is in demand among fasting people.

Required components:

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

From one glass of dry beans, about 200 g of boiled beans is obtained.

When preparing vegetables, you can use salted or pickled beets instead of boiled beets. In the south of the country, salted beets are a traditional winter harvest. Hot pepper, a lot of spicy herbs are put in the salting. Spicy beets are changing the attitude towards the traditional recipe with boiled or baked root vegetables.

Not everyone is equally fond of the rich color of the vinaigrette. To prevent potatoes and other components from staining with beetroot juice, mix the beets with oil before adding to the rest of the vegetables, so they “stain” the products less.

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

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

No matter how many encyclopedias tell us that the homeland of the vinaigrette is Europe, the whole world knows the vinaigrette - this is the most Russian salad in the world... In Russia, it is eaten all year round, but especially in winter and early spring during Lent. The traditional set of vegetables: potatoes, carrots, onions, sauerkraut and cabbage, green peas or beans and, of course, beets, thanks to which this dish has such a bright color - what else do you need to be happy?

You will need:

• beets 2 pcs
• carrots 2-3 pcs
• potatoes 4-5 pcs
• onion 1 pc
• pickled cucumbers 2-3 pcs
• sauerkraut 1 cup (200 ml)
• small jar canned peas (150 gr)

Dressing for vinaigrette:

• sunflower oil 200 ml
• vinegar 3-4 tablespoons
• mustard 3-4 tsp
• ground black pepper

it classic vinaigrette dressing, but since there are a lot of sour pickled vegetables in this salad, you can only season it with oil, salt and pepper.
Traditionally used for dressing vinaigrette unrefined sunflower oil. Olive oil in vinaigrette is not appropriate due to its property of thickening in the refrigerator.
The amount of vegetables is indicated approximately, you can add something more, something less. Usually boiled vegetables are taken equally, but if you want to get a bright beet color of the finished dish, then take more beets.
Peas can be replaced with canned beans or boiled beans (0.5 cups) for 2 hours. For details on how to cook beans, see →
The vinaigrette can be diversified by adding capers or salted mushrooms, for example, small honey mushrooms.
I also add to the vinaigrette apple, there is no such ingredient in the classic recipe, but who will forbid us to experiment. The apple, by the way, behaves very well in it can be added to before serving.

From this amount of vegetables, a salad with a volume of 2.5 liters is obtained.

Step-by-step photo recipe for making vinaigrette:

Okay wash the vegetables; beets, carrots and potatoes. Better with a brush to wash off the dirt well. No need to clean. Cover with cold water, bring to a boil and cook carrots with potatoes for 30 minutes, beets in a separate saucepan for 2 hours. Drain and be sure to chill. It is good if the boiled vegetables lie in the refrigerator overnight.

Clear vegetables from the peel.

Slice vegetables are the same cubes.

Place the chopped vegetables in a bowl or saucepan, which is convenient for stirring.

Add finely chopped.

Pickled cucumbers, which can be replaced with pickled ones.

Add canned (drain liquid).

If you decide to add apple, peel and core it, cut into cubes.

Completes the vegetable bouquet sauerkrautwhich you can easily.

Salt and pepper vegetables, take into account the salinity of pickled vegetables. Mix sunflower oil, vinegar and mustard, add to the vinaigrette. I only add sunflower oil.

Mix well. The vinaigrette is ready. Before serving it is necessary chill.

Enjoy your meal!

classic vinaigrette. Its recipe is very simple and familiar to almost every housewife.

And no one has any questions about how to make a vinaigrette salad, it's not such a difficulty. But there are several rules that should not be ignored. Then the salad will look great and taste good.

General principles of making a simple vinaigrette

5. Beets should be slightly smaller than carrots and potatoes.

6. Cabbage and cucumbers, if salted, can be mixed beforehand, but if canned cucumbers, then they should be added separately, and not together with cabbage. Their number should be more than potatoes. Then the dish acquires a more piquant and pungent taste.

7. Before adding sauerkraut, liquid is squeezed out of it. It is best if it is chopped before adding to the salad.

8. The dressing is prepared from vinegar, oil, salt, sugar and mustard. All components are mixed with a whisk in a separate bowl. Mustard makes it possible to better mix vinegar with oil (these two components do not mix well with each other).

9. If the salad is not to be served immediately, then the products are not combined together. Accordingly, they are mixed and seasoned before serving. Otherwise, a dish that has stood for several hours, everything will have time to turn into a beetroot color and lose its aesthetic appearance.

10. Onions should be added to taste.

2. "Quick vinaigrette" with baked vegetables

Quick differs from the usual vinaigrette in the way vegetables are prepared. This option is ideal if you need to save time.

Beets, potatoes, carrots are placed in a culinary bag and placed in a baking sheet, after which they must be baked in an oven preheated to 180-200 C. They will be ready in about 35 minutes (you can check the readiness by carefully piercing them).

In order for the salad to have a rich taste, it must contain an equal amount of vegetables.

Ingredients:

• Potatoes;
• Carrot;
• Beet;
• Onions - 1 or 2 pcs., Depending on the amount of other products;
• Salted cucumbers;
• Canned peas - 1 can;
• Wine vinegar;
• Sunflower oil;
• Salt to taste.

The vegetables should be cut into 0.5 cm cubes. The best place to start is with beets. After cutting it, you need to add a little sunflower oil to it and mix. Potatoes, carrots, onions are chopped next. Pickled cucumbers (they must be cut into cubes) and peas are added to the vegetables in the working container. The mixture is salted and mixed thoroughly.

The dressing is made from crushed garlic, salt, ground black pepper, 2 tbsp. l. wine vinegar and 2 tbsp. l. sunflower oil. All these components are placed in a separate container and mixed. This mixture is poured over the salad. Garnish with chopped parsley or celery leaves.

3. New Year's vinaigrette with salted herring

On New Year's Eve, we try to serve delicious meals. Even familiar salads are being transformed. Additional products are added to them, they are more beautifully decorated.

Products:

• Potatoes, boiled in their uniforms - 4 pcs.;
• Beets - 3 pcs.;
• Carrots - 2 pcs.;
• A bunch of green onions;
• Herring fillet - 1 pc .;
• Bank of green peas;
• Pickled cucumbers - 4 pcs.;
• Salad dressing.

Refueling products:

• Vinegar;
• Vegetable oil;
• Soy sauce;
• Ground black pepper.

Boiled vegetables, cucumbers, herring, green onions need to be peeled and cut into small cubes, add peas to them. All ingredients are poured over the dressing and mixed.

4. How to make a classic salad with beans vinaigrette

Initially, the classic vinaigrette was prepared not with green peas, but with beans. But, over time, many new variants of this dish appeared that diversified its taste. Nevertheless, this recipe remains, as before, relevant and loved by many people.

Ingredients:

• Beets - 2 pcs.;
• Carrots - 1 pc.;
• Potatoes - 1 pc.;
• Beans - 200 - 300 g.;
• Pickled cucumbers - 3 pcs.;
• Sauerkraut - 100 g;
• Onions - 1 pc.;
• Sour apple - half;
• Olive or sunflower oil;
• Ground black pepper;
• Lemon - 1 pc.;
• Salt.

Boiled vegetables, cucumbers, apple are cut. Other prepared foods are added to them and everything is mixed. Dressed with freshly squeezed lemon juice and sunflower oil.

5. Recipe for vinaigrette for a festive table. Video

Serving a vinaigrette to the festive table requires its correct design. Despite its simplicity, such a salad will delight not only the taste, but also the appearance. You can see how to do this in this video.

Under Tsar Peter I, the vinaigrette was not yet known, since all its components were eaten without mixing. Only then, with the light hand of French chefs, the set of vegetables turned into a homogeneous salad, which many people liked. Now the vinaigrette can be prepared from vegetables as well as with fish, meat and even beans.

The undoubted advantage of this salad is the absence of a greasy dressing in the form of sour cream or mayonnaise. The function of the sauce in the vinaigrette is played by vegetable oil, thanks to which the salad can be positioned as a completely dietary one.

Name: Classic vinaigrette Date added: 27.11.2014 Time for preparing: 60 minutes Servings Per Recipe: 5 Rating: (11 , cf. 3.91 out of 5)
Ingredients

Classic vinaigrette recipe

Boil the potatoes in their uniforms in water with a little salt. Initially, you should choose the most starchy potato variety - then it will not crumble in the salad. Make sure that the potatoes are not overcooked, otherwise they will lose some of the starch. Also, you should not often check the readiness of the potatoes with a knife - otherwise, starch will come out of the punctures into the water.

In a separate saucepan, boil the beets without peeling them. During the cooking process, you do not need to add salt, otherwise the beets will tarnish and become loose. Also boil the carrots in their uniforms. It is better to cook it separately, but cooking carrots with potatoes is allowed. In this case, the carrots are laid 15-20 minutes before the potatoes.

Festively decorated portion of vinigrette. Finely dice the onion. You can replace white onions with yellow ones, but the taste of the salad will suffer from this, because, unlike yellow ones, white onions are sweet and soft in spice. Squeeze the sauerkraut thoroughly from the brine. If the cabbage is too sour, you can pre-soak it in water for 10 minutes.

Rinse the pickled cucumbers under running water, cut off the tails and cut into small cubes. It is better to choose dense and small cucumbers, because they do not have much liquid and they will not make the salad watery. Cool the finished beets, carrots and potatoes, peel and cut into small cubes. Combine all the ingredients in a large bowl, add salt, favorite spices and vegetable oil.

Tip: Unrefined linseed and sunflower oil is well suited for vinaigrette. Chill the salad thoroughly in the refrigerator before serving for soaking. It should turn out to be a uniform burgundy color.

American vinaigrette recipe

This unusual recipe for vinaigrette came to us from America. Sweet potatoes (or yams) are hugely popular with American residents. Replacing the usual potatoes with sweet potatoes, you can significantly increase the nutritional value and taste of the vinaigrette. The combination of sweet and salty will appeal to the most avid gourmets.

Name: Vinaigrette "American" Date added: 27.11.2014 Time for preparing: 2 hours 10 minutes Servings Per Recipe: 6 Rating: (11 , cf. 3.91 out of 5)
Ingredients Boil the sweet potato. To do this, place the whole tuber, without peeling or cutting, into a pot of boiling water. Sweet potatoes are cooked in the same way as potatoes, readiness to check with a knife.

Cook beets and carrots. It is convenient to cook vegetables in a double boiler, since this is done at the same time. Without peeling the beets and carrots, place them in the lower bowl of the steamer and cook for 25 to 40 minutes on active steam. Cut the onion into small cubes.

Ready vegetables (beets, sweet potatoes, carrots) must be cooled and peeled. Chop the vegetables as small as possible to soak them better. In a small bowl, combine olive oil, honey, apple cider vinegar, and spices. It remains to combine all the vegetables in a bowl and add the olive-honey dressing. Serve the salad no earlier than an hour after dressing.

New Year's vinaigrette recipe

This recipe is ideal for the New Year's table, as it combines the taste of vinaigrette and herring under a fur coat. The original mustard sauce adds piquancy to the salad.

Name: Vinaigrette "New Year" Date added: 27.11.2014 Time for preparing: 1 hour 20 minutes Servings Per Recipe: 5 Rating: (11 , cf. 3.91 out of 5)
Ingredients

Product	amount
Beet	2 pcs.
Carrot	2 pcs.
Potatoes	2 pcs.
Green onion	50 g
Pickles	3 pcs.
Lightly salted herring fillet	1 PC.
French mustard	2 tsp
Dry white wine	1 tbsp
Quail egg yolks	4 things.
Wine vinegar	1 tsp
Crushed garlic	1 tsp
chicken broth	2 tbsp
Brown sugar	0.5 tsp
Vegetable oil	10 ml
Salt pepper	taste

Wash the beets, potatoes and carrots thoroughly (without peeling) with a brush and cook in the oven. To do this, wrap each vegetable in a double layer of foil and place on a baking sheet at a distance of 3-5 centimeters from each other. Bake vegetables for 45-50 minutes at 180 degrees. Check readiness with a knife or toothpick. Cool the finished vegetables and peel them. Cut into small cubes.

For pickled cucumbers, remove the tips and cut into small pieces. Note: be sure to use a very sharp knife so as not to press on the cucumbers, otherwise they will become watery, subsequently making the salad the same. Chop the green onion finely. Check the herring fillets carefully for small bones and cut into strips or cubes.

Now it's time to make the mustard sauce. To do this, mix the yolks of quail eggs, wine, wine vinegar, chicken broth, mustard, sugar, dry garlic and vegetable oil in a glass container. Stir the sauce thoroughly until smooth. You can add a little salt if desired.

Combine chopped vegetables (except green onions) in a deep bowl. Season with mustard sauce. Let sit in the refrigerator for 15-20 minutes. Before serving, it is better to place a saucer with chopped green onions next to the salad and sprinkle them on the salad.

Chicken liver vinaigrette recipe

Delicious combination of Stroganoff liver with the usual vinaigrette. Chicken liver cooks quickly and lends an interesting flavor to the salad, while the sour cream sauce is an excellent dressing. If you follow the figure, you can fry the liver without sour cream and season the salad with vegetable oil.

Name: Chicken liver vinaigrette Date added: 27.11.2014 Time for preparing: 60 minutes Servings Per Recipe: 5 Rating: (11 , cf. 3.91 out of 5)
Ingredients Cook carrots, beets and potatoes in uniforms with a double boiler: rinse each vegetable thoroughly under running water and place in the lower tray of the double boiler. Cook in active steam mode for 30 to 45 minutes, checking the readiness with a knife or toothpick. Chop the parsley finely. Cut the red onion into strips or cubes.

Prepare the liver in Stroganoff style. To do this, rinse the chicken liver thoroughly and remove all visible blood clots. Dry each piece with a paper towel. Using a sharp knife, cut off pieces of fat and cut each liver into several small pieces. Heat a deep frying pan and quickly fry the liver without oil over high heat for 5-7 minutes. Reduce heat to medium and pour in sour cream. Simmer the liver in sour cream for 20 minutes. Add spices and salt to taste.

Cool steamed vegetables, peel and cut into medium-sized pieces. In a large bowl, combine carrots, onions, beets and potatoes. Add the Stroganoff liver and mix thoroughly. Place the salad in the refrigerator for soaking for 20 minutes. Sprinkle with chopped parsley before serving.

Beans and croutons vinaigrette recipe

Another variation of everyone's favorite salad. Beans complement the flavor of the vegetables, and the aromatic garlic croutons turn the salad into a complete meal. As an option for a festive serving, you can add vinaigrette portions to whole croutons.

Name: Vinaigrette with croutons Date added: 27.11.2014 Time for preparing: 1 h. 30 min. Servings Per Recipe: 7 Rating: (11 , cf. 3.91 out of 5)
Ingredients

Product	amount
Beet	1 PC.
Pickled cucumbers (small)	4 things.
Potatoes (large)	1 PC.
Carrot	2 pcs.
White beans	150 g
Fresh garlic	4 cloves
Dried parsley	5 g
White yeast-free bread	5 slices
White onion	1 PC.
Apple cider vinegar	2 tsp
Vegetable oil	50 ml
Dried herbs, salt, pepper	taste

First you need to prepare the beans. Soak white beans in cold water overnight. Boil it in the morning until soft. Strain. Bake the beets, carrots and potatoes in the oven in their uniforms, wrapping each vegetable in foil. It will take approximately 50 minutes at 170 degrees. Cool vegetables and peel them.

Chop the white onion to small cubes. Marinate the onions in 1 teaspoon of apple cider vinegar, black pepper and your favorite herbs. Cut the pickled cucumbers into small cubes, after removing the tips.

Make garlic croutons. Grate the garlic on a fine grater, add dried parsley, 20 ml of vegetable oil and 1 tsp. salt. Toast the white bread slices in a very hot skillet without oil (about 1 minute on each side). Place the croutons on a plate and let cool. Then, use a cooking brush to brush each toast with the garlic mixture. If desired, you can cut the croutons into several pieces.

It remains to combine the remaining 30 ml of vegetable oil with apple cider vinegar. In a large bowl, combine the baked vegetables, boiled beans, cucumbers and white onions, and season the salad with the oil and vinegar. Send the vinaigrette to the refrigerator for half an hour to marinate. Place the garlic croutons on the salad before serving.

Meat Trio vinaigrette recipe

There is a vinaigrette not only with vegetables and fish, but also with meat. This salad is perfect for a festive meal, it is tasty and satisfying. The three types of meat go well with each other and with other salad ingredients.

Bay leaf 3 pcs. Dill greens 30 g Allspice 4 things. Salt, herbs, spices taste Rinse the veal tongue thoroughly under running water using a brush. Place your tongue in a large pot of water. Add one carrot, bay leaf, salt and allspice. Cover and bring to a boil over high heat. As soon as the water boils, reduce the heat to the lowest and simmer the tongue under the lid for at least 3 hours. If you have a steamer, steam your tongue on high steam for 2.5 hours. The owners of the pressure cooker will be able to significantly reduce the cooking time - only up to 30 minutes.

The readiness of the tongue is checked with a knife: if it easily enters the tip of the tongue, then the tongue is ready. As soon as the tongue is cooked, put it in a colander and rinse with ice water. This will help to easily peel off the top white skin. Peel the tongue, cut off the excess and cut it into strips of medium thickness. Cook the beef tenderloin and pork shoulder in separate pans. This will take about an hour over medium heat. Do not forget to add spices and salt to the water with meat. Cool the cooked meat and cut into medium-sized strips.

Coated potatoes, carrots and beets should be cooked in the oven, double boiler, or on the stove in three different pans. It is most convenient to cook vegetables all together in a double boiler. Cooked vegetables should be cooled, peeled and cut into small cubes.

Cut the red onion into strips, half rings or small cubes. In a deep bowl, combine all vegetables and all types of meat. Season with sunflower oil and leave in the refrigerator to infuse for 1 hour. Garnish the salad with chopped dill before serving.