How to cook vinaigrette - the usual recipe step by step. Microwave cooking. Classic vinaigrette recipe with beans and sauerkraut

Which we used to serve at the table. Dishes whose recipes are passed down from generation to generation. Salads familiar to us, in which we are afraid to change something, so as not to spoil the taste. Vinaigrette classic recipe is one of them.
What is the classic recipe for Vinaigrette and classic: you will learn from our today's article.

Green peas dilute the salad with their bright color. Whatever it is, canned or fresh, against the background of other products, it will always be the brightest of all. Juicy in appearance and the same taste!

Classic Vinaigrette Ingredients:

• 300 grams of beets;
• 300 grams of potatoes;
• 300 grams of carrots;
• 300 grams of pickled cucumber;
• 80 grams of onion;
• 200 grams of canned peas.

Vinaigrette classic recipe - step by step recipe with peas:

1. Boil the root vegetables until fully cooked, remove from heat, drain the water and leave to cool.
2. Cut the ends off the cucumbers and cut into small cubes.
3. Peel the onion, rinse under the tap and cut into cubes.
4. Open a jar of peas, drain excess liquid.
5. Peel cooled vegetables and chop into small cubes.
6. Combine vegetables in one bowl along with peas, onions and cucumbers.
7. Fill the salad with oil and refrigerate for a quarter of an hour.
8. After that, you can serve it to the table.

Tip: when buying canned peas, be extremely careful! Make sure that the jar is not swollen or damaged (dents and scratches). Very often, even with the slightest external damage, it turns out that the product contained inside is spoiled. To avoid this, the easiest way is to buy fresh peas and boil it a little.

How to cook a classic vinaigrette recipe

V winter period it's much easier to buy some sauerkraut than to sit and chop regular white cabbage. It is sold everywhere, it is prepared by many sellers in the markets, where you can taste it before buying it.

Classic Vinaigrette Ingredients:

• 1 medium beet;
• 1 small carrot;
• 1 potato tuber;
• 1 onion;
• 300 grams of canned peas;
• 200 grams of sauerkraut;
• 3 small cucumbers from a jar.

Vinaigrette recipe - classic step by step recipe:

1. Root crops must be thoroughly washed and boiled. It is better to do this in three separate stewpans so that the vegetables do not transfer their tastes / smells to each other, and the beets do not give off color.
2. You can cook in salted water, but then you do not need to add salt to the salad after cooking.
3. Boil the vegetables until soft, checking with the tip of a knife. Potatoes with carrots will be ready in 20 minutes. Beets - 30 minutes.
4. In the meantime, it is necessary to clean the onion head, rinse it, then chop it into thin half rings or a small cube.
5. Chop cabbage not short fibers and combine in a bowl with onions.
6. Cucumbers also chop into cubes and add to the cabbage.
7. Cooked vegetables must be cooled. To do this, drain the water and put the vegetables on a well-ventilated surface.
8. Peel the cooled vegetables from the skins and cut into cubes.
9. Process each type of vegetable sunflower oil. This is necessary so that the beets do not stain the rest of the products with their bright color.
10. Then you can add root crops to other products, mix, season with oil.
11. Open a jar of peas, drain the liquid.
12. Decorate the salad with peas on top and you can serve it to the table!

Tip: for a richer taste of the salad, you can marinate the onion in lemon juice with honey. To do this, for one onion, you need to take one teaspoon of honey, juice from a quarter of a lemon and a little salt. Combine all three components and add the chopped onion there. Marinate for half an hour.

classic vinaigrette salad recipe

The peculiarity of the salad is that the housewives usually choose sour apples for it, which give the dish a certain peculiarity. Be sure to try it and surprise your guests with it.

Vinaigrette classic composition:

• 300 grams of beets;
• 300 grams of carrots;
• 300 grams of potatoes;
• 150 grams of cucumbers;
• 2 sour apples;
• 2 green onion feathers;
• Greens to taste;
• 1 lemon.

Classic Vinaigrette Salad Recipe:

1. Rinse beets, potatoes and carrots under cool water, washing off all the dirt and sand. Collect water in a saucepan and send to the fire. Bring water to a boil and then add vegetables. Boil root vegetables under a closed lid until fully cooked. In addition to the tip of a knife, the readiness of food can also be checked with a fork. It should be easy to get in and just as easy to get out.
2. Once the vegetables are soft, drain the water and set aside. Peel cold, cooled root crops and cut into cubes.
3. Combine all three products in one bowl.
4. Wash the onion feathers, dry and chop.
5. Fresh cucumber can be peeled, or you can leave it in it. Then cut into cubes and send to all products along with onions.
6. Do not peel apples. Cut into cubes and sprinkle with a little lime (lemon) juice.
7. Add apples to salad, mix and add oil. Mix again.
8. Cool, sprinkle with herbs and serve!

Salad vinaigrette classic recipe

This one, so that it harmonizes in color with the rest of the products that will stain from beetroot juice. The dish is nutritious and prepared for hastily, which is very important when there is little time before the arrival of guests.

Classic vinaigrette composition:

• 2 beets;
• 1 carrot;
• 3 potatoes;
• 1 small head of onion;
• 4 small pickles;
• 210 grams of sauerkraut;
• 140 grams of canned red beans;
• Vegetable oil and salt.

Vinaigrette recipe classic recipe:

1. It is necessary to wash the root crops and boil potatoes with carrots in one bowl, and beets in another until fully cooked. Then drain the water and wait until the vegetables have cooled.
2. Peel already cold root vegetables from the skin and cut into medium cubes.
3. First, in the bowl where the salad will be formed, put beetroot cubes and pour a little vegetable oil over them so that they do not give up their color. Mix and salt.
4. As soon as all the beets are in oil, you can safely add potatoes and carrots.
5. Peel the onion from the husk and cut it into very thin half rings.
6. Cut off the tips of the pickled cucumbers and cut into cubes. If the skin is very hard, you can cut it off and leave only the pulp in the salad.
7. Squeeze the juice from the sauerkraut with your hands or a tablespoon. Cut it into several shorter pieces. If the size is suitable (not very long straws), you can immediately put the cabbage to the beets.
8. Open a jar of beans, pour the marinade. Put the beans in a colander and rinse under water (preferably cold or slightly warm).
9. Mix all the ingredients in a bowl with root vegetables. If necessary, salt again, pepper, add vegetable oil.
10. For the best taste and disclosure of the properties of the onion, you need to let the salad stand for an hour or two in a cool place.
11. Decorate with herbs before serving.

Vinaigrette classic recipe

A salad with an egg will always be more satisfying than without it. The components of this dish will not let you get hungry and will energize you for the whole day.

What is included:

• 100 grams of sauerkraut;
• 1 pickled cucumber;
• 1 beet;
• 60 grams of beans;
• 2 potato tubers;
• 1 chicken egg;
• 1 head of onion.

Classic vinaigrette recipe:

1. Prepare the beans for the salad ahead of time. Pour it over night with water and leave to swell.
2. Start cooking salad with beans. Drain, rinse, and place the beans in a saucepan. Pour them again with water so that the beans are covered by a few centimeters. Put on fire and cook until done.
3. Once the beans are cooked, cool them down.
4. Boil potatoes and beets until fully cooked. After the vegetables are cooked, cool them, peel and cut into cubes.
5. Boil the egg, cool and then cut into pieces.
6. Peel the onion, wash and cut into small cubes.
7. Cut off the edges of the cucumber and also chop.
8. Squeeze out excess liquid from the cabbage, cut into smaller strips if necessary.
9. In a salad bowl, combine all products, season with oil, salt and serve cooled.

Tip: so that the salad does not stain, add the beets last.

What is generally good? Namely, the fact that it can be cooked not only on cold winter evenings, but also on hot summer days. After all, the ingredients are always freely available in any supermarket and in any market. You do not need to wait for the "seasonality" of certain vegetables. Everything is at hand all year round, so that laziness aside and for work. Try new recipes and never cease to be amazed.

Classic recipe vinaigrette is carefully passed on to every family. Especially on the eve of the new year, because this salad is one of the most popular New Year's salads.

Nothing decorates like this. festive table as a bright, and at the same time healthy, salad with the familiar Russian ear name "vinaigrette".

By the way, few people know that the name of this truly folk salad has French roots. There is a legend among chefs that the name of the salad appeared thanks to the famous French chef Antoine Carem, who was invited to the court of Alexander I. Seeing for the first time how ready vegetable salad beets are poured abundantly with something, he allegedly asked: “Vinaigre?”. The Russian kitchen workers, who did not understand French, nodded happily: “Vinaigret!”. The name stuck despite the fact that the Frenchman simply wanted to know if vinegar was being used as a dressing for vegetables.

Boiled vegetables have always been an integral part of Russian cuisine. They are usually served whole or sliced. It is believed that only towards the middle of the 19th century, under the influence of French culture, relatively finely chopped vegetables began to be mixed and seasoned with table vinegar.

At first, not the salad itself was called vinaigrette, but a special sauce with which vegetables were seasoned. For its preparation, as a rule, mustard, vinegar and olive oil. Now a variety of dishes are seasoned with a similar sauce. And only in the middle of the 19th century the name was assigned to a specific snack.

Of course, on the imperial table, the vinaigrette was not quite the salad that bears this name now. You can get a rough idea of ​​​​it by reading the Starorussky vinaigrette recipe, which was prepared in most metropolitan and Moscow restaurants towards the end of the 19th century.

The recipe for the first vinaigrette "Starorussky"

By the way, the products for this vinaigrette were used quite ordinary. They are still easy to find in almost any supermarket:

two large beets;

three pickled cucumbers;
100 g pickled mushrooms;
50 g capers;
100 g of not canned white beans;
100 g pike perch (preferably fillet);
100 g fresh white cabbage;
half a glass of 3% vinegar;
three tablespoons of vegetable oil;
one teaspoon of ready-made mustard;
salt and pepper.

Beans and potatoes are cooked until tender. Beets are boiled or baked (and the second option is preferable). Cabbage is chopped, poured with boiling water and left to cool. During this time, the cabbage should become soft. After that, the cabbage is thrown back into a colander and squeezed lightly. The fish is fried.

Then the prepared vegetables, as well as mushrooms and peeled cucumbers, are cut into slices and mixed. Capers, cabbage, beans and, the same, sliced ​​fish are added to the resulting mixture. It remains to mix everything again and season the finished salad with sauce. The resulting vinaigrette is laid out in a slide on a dish and garnished with finely chopped beets and pickles.

The sauce for such a vinaigrette is prepared as follows. Salt, pepper and mustard are stirred in a small volume of water, then oil is slowly poured into the mixture, stirring it constantly. The resulting emulsion was diluted with vinegar.

Agree, the combination of products is not quite usual, but quite appetizing!

At the beginning of the 20th century, the main varieties of vinaigrettes were already finally formed. Of course, the main ingredients of the salad did not change from recipe to recipe, but a wide variety of products could act as an addition. As now, green peas, sauerkraut, beans, mushrooms, and herring were added to vinaigrettes.

In some old recipes, even chopped eggs can be found as an ingredient.

The proportions of the main products could vary depending on what was used as an additive. For example, if the vinaigrette was prepared with herring, then cabbage was no longer put into it. But at the same time, the number of onions and potatoes increased significantly.

Nowadays, a rare hostess does not prepare a vinaigrette for the holiday. This dish remains one of the most popular along with and.

Little tricks in making vinaigrette

Vinaigrette is not only easy to prepare. It is still quite beautiful, useful and light. Its calorie content is only 188.4 calories. True, this applies only to the classic recipe.

When preparing a vinaigrette, each housewife uses her own tricks. For example: in order for the salad to get a delicate pinkish color, you need to pour all the chopped ingredients with beetroot juice, and only then fill the salad with oil. And so that the vinaigrette remains bright and each product in it has its own color, the ingredients are cut into different bowls, poured with oil, and only then combined into a single dish.

As you know, vegetables for vinaigrettes are usually boiled. However, the dish will turn out much tastier if they are baked. Try it - you won't regret it!

Vinaigrette refers to those works of culinary art, in the recipe of which there are no exact proportions. Therefore, the task of each housewife is to find her own, optimal combination of products so that the finished salad is not too bland or not very spicy.

Salad dressing is also important. It does not matter what is used as it. You need to fill the vinaigrette in such a way that the vegetables are saturated with sauce or oil. It does not need to be watered too abundantly. It is not good if the dressing subsequently flows to the bottom of the dish.

And, most importantly, do not cook too much vinaigrette. In the refrigerator, the salad quickly loses its taste.

Now there are many varieties of vinaigrette, but the main ingredients of the salad are still beets, potatoes, carrots, salted cucumbers and bow. Some housewives add beans, sauerkraut and even lightly salted herring to the dish. Season vinaigrettes with a special dressing sauce or vegetable oil usually sunflower. That's where we'll start.

Dressing sauce for classic vinaigrette

Classic vinaigrette sauce is great not only for this dish. They can be seasoned with almost any vegetable salad. Moreover, it can be served with meat, fish and seafood dishes. If desired, even the beloved dumplings are wonderfully combined with it.

The sauce is easy to make. But, most importantly, it does not require the use of any exotic products. All you need is olive oil, vinegar (wine is better), salt and pepper.

Pour the oil through a funnel into a small bottle with a tight-fitting lid, add vinegar (a third of the volume of the oil) and mix thoroughly. Then add salt and black pepper to taste to the first two ingredients, then close the bottle tightly with a lid and shake everything thoroughly. The result should be a sauce of a pleasant yellow hue with a slightly sour taste.

The vinaigrette can be made thicker if desired. Then you need to pour vinegar (two tablespoons) into a bowl, add the same amount of salt and a little pepper for spiciness and stir everything well until all the salt crystals dissolve. Then oil (six tablespoons) is added to the resulting mixture, and all this is whipped with a whisk until a homogeneous emulsion is formed.

Now it's time to start the most important thing - cooking the salad itself.

Classic vinaigrette recipe

Cabbage has been sour in Russia since ancient times - from about the 11th century. So it can be considered a native Russian dish. In the villages, this appetizer was eaten as an independent dish along with other vegetables. I did not disdain sauerkraut and know. Therefore, it is not surprising that it was she who entered the list of products that we know as vinaigrette with sauerkraut.

Cabbage vinaigrette ingredients

200 g sauerkraut;
two large beets;

four medium-sized potatoes;
three hard, pickled cucumbers;
two small onions;
200 g green peas from a jar;
dressing (sauce or sunflower oil).

All vegetables (of course, except for onions) must be thoroughly washed and boiled directly in the peel. To keep their natural color, it is best to cook potatoes and carrots separately from beets. Ready vegetables should be poured with water (of course, cold) and put in the refrigerator for half an hour. So they will not only cool faster, but also not be digested under the influence of internal heat.

While the vegetables are cooling, you can work on other ingredients. First you need to clean, rinse, dry slightly and cut the onion into small cubes. Then cut the pickled cucumbers into a separate bowl with a medium cube. Now you can return to the boiled vegetables. We take them out of the refrigerator, clean and cut into medium cubes. In this case, it is better to start with carrots and potatoes. We cut the beets last and put them in a separate bowl.

Squeeze the cabbage lightly to remove excess juice. If it was cut too large, you can cut it further. Now all the prepared ingredients can be mixed in one container and mixed thoroughly. Lastly, green peas are added to the salad.

Ready salad dressed with oil or pre-prepared sauce.

Classic vinaigrette with beans

In fact, this is the same vinaigrette described above. The classic recipe with peas was just slightly changed, which made the salad even easier on the stomach. The main difference is that canned peas replaced in the recipe with white beans.

Bean vinaigrette ingredients

three large beets;
three medium-sized carrots;
400 g sauerkraut;
four medium-sized potatoes;
300 g untinned white beans;
sauce or other dressing.

First you need to do the beans. And it needs to be done the day before. In the evening, the beans need to be poured clean, cold water and leave it all night. In the morning, drain the water, rinse the slightly swollen beans and put to boil in slightly salted water. Ready beans need to be thrown into a colander so that the broth is completely drained.

In parallel with the beans, you can also boil vegetables, after washing them. By the way, for this recipe, you can cook root vegetables and tubers in the same pan. Ready vegetables should be cooled at room temperature, and then cut into cubes. Then you can mix them with beans.

It remains to add sauerkraut, salt a little and season the finished vinaigrette with oil or a pre-prepared sauce.

Classic vinaigrette recipe without cabbage

Sauerkraut is a good thing, but not everyone loves it. That is why another vinaigrette appeared. The classic recipe with peas in this case differs from the dish called "Vinaigret with sauerkraut", just the absence of this traditional Russian product.

To prepare such a salad, you need to take the following products:

three medium-sized potatoes;
two medium-sized carrots;
three pickled or pickled cucumbers;
two relatively large beets;
one small onion;
three tablespoons of green peas;
parsley, dill, sauce or sunflower oil for dressing.

Unpeeled vegetables boil (previously washed properly), cool, peel and cut into small cubes. In the same bowl, cut cucumbers and onions. Mix all ingredients thoroughly. Now you can add green peas to an almost ready salad, after which the salad is sprinkled with finely chopped greens, slightly salted and seasoned with oil or sauce.

Classic mushroom vinaigrette recipe

But vinaigrette with mushrooms began to decorate holiday tables not so long ago. And this, despite the fact that mushrooms have always occupied a large place in the diet of a Russian person. This ingredient makes the vinaigrette more satisfying and adds new flavors to it.

For the salad you need to prepare:
two medium-sized potatoes;
one medium carrot;
2 large beets;
150 g sauerkraut;
150 g pickled mushrooms;
green onions, sauce or sunflower oil for dressing.

First, everything is done in the same way as in the previous recipes. Vegetables are boiled, peeled and cut into medium-sized cubes, after which they are mixed in a deep bowl. Green onions, finely chopped, are also added there.

Now you can do the cabbage. It won't take much time for this. The cabbage just needs to be thrown into a colander, squeezed a little so that the juice comes out, and left alone. Let excess liquid drain.

Let's move on to mushrooms. They need to be cut into small pieces and added to the finished vegetable mixture. By the way, almost any mushroom can be used. The taste of vinaigrette of butter, mushrooms, chanterelles is well emphasized. But in their absence, ordinary champignons in our stores will do.

Lastly, put cabbage in a bowl with salad. Mix, season with oil or sauce and you can serve the vinaigrette to the table.

Vinaigrette with herring

And finally, another salad. It would seem that this is still the same classic vinaigrette recipe with peas, but only ... with herring instead of cabbage. Products for such a salad are needed almost the same as for previous recipes.

Herring Vinaigrette Ingredients

1 medium or large beet;
two medium-sized carrots;
three pickled cucumbers;
small bulb;
300 g lightly salted herring;
2 medium or large potatoes;
250 g green peas;
sauce or sunflower oil for dressing.

It all starts, of course, with cooking vegetables. By the way, for this version of vinaigrette, it is better to cook vegetables separately, that is, beets in one saucepan, and other tubers and root crops in another.

Vinaigrette with herring cannot be without herring. So while the vegetables are cooling, you can do it. Herring needs not only to be cleaned, but also to remove all the bones. Ready herring fillet should be cut into small cubes.

In the same way, chop the onion.

Now you can peel the beets and cut them into medium-sized cubes. The vegetable prepared in this way should be put in a separate bowl, poured with vegetable oil and set aside for a while. This will allow the beets to soak up some oil and not stain other vegetables.

Time to move on to the rest of the vegetables. Here we do everything the same: we clean the carrots and potatoes, cut them into medium cubes. We also grind pickled cucumbers.

It remains to mix all the prepared ingredients, salt, pepper if desired and season the resulting salad with oil or sauce. By the way, for this variety of vinaigrette, not classic, but mustard sauce. It is prepared in the same way, only a spoonful of mustard or mustard powder is added to salt and pepper.

Bon Appetit!

Well, that's probably all that can be said about vinaigrettes. Of course, you can come up with other types of this salad, but the basis of the classic vinaigrette always remains the same and the method of preparing this wonderful dish also practically does not change. So, fantasize, cook vinaigrettes to your taste and ... have great holidays!

Watch the video on how to make a classic vinaigrette recipe at home:

Vinaigrette is a delicious salad made with vegetables. 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, it is very popular among representatives of different nationalities. What is a vinaigrette, the Poles, the Germans, the Ukrainians, and the British know. In today's article, we will tell you how to make this simple, but very interesting and healthy snack.

What is in the salad?

Vegetables are the main ingredient in this dish. The standard set must include red beets, carrots and potatoes. Also, onions, sauerkraut, pickled or pickled cucumbers are added to the appetizer. And as a dressing, aromatic vegetable oil is usually used.

To diversify the taste of vinaigrette, salad ingredients are supplemented with boiled egg, 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. 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 beets for vinaigrette. How long does this process take, anyone knows experienced hostess. Therefore, to get 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 in 25 minutes you can get well-cooked beets. Having dealt with the main points, you can begin to consider specific recipes.

Traditional option

The classic vinaigrette salad recipe is a great base 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 of sauerkraut white cabbage.
• 150 grams of onions.
• Sunflower oil (for dressing).

This salad is perfect for diet food. For those who are interested in how many calories are in a vinaigrette salad with butter, you need to remember that the energy value 100 grams of the product is about 70 kcal. To make a traditional salad, raw ingredients must be pre-processed. The washed root crops are laid out in separate saucepans, poured with cool water and sent to the fire. As soon as they become soft, they are removed from the dish, cooled, peeled and cut into small cubes. Then they are combined with chopped cucumbers, chopped onions and sauerkraut. The finished appetizer is poured with fragrant sunflower oil and gently mixed.

Option with seaweed

To make a richer vinaigrette, the classic salad recipe is supplemented with various ingredients that give it a special taste and aroma. One of these additives will be sea kale, 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 feathers.
• 2 tablespoons of vinegar and sunflower oil.
• Salt, sugar and freshly ground pepper (to taste).

Thoroughly washed root crops are individually boiled until fully 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 appetizer is slightly salted, sweetened, peppered and poured with vinegar mixed with vegetable oil. Before serving, decorate the vinaigrette 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:

• A small candle.
• 2 large pickles.
• 100 grams of beans.
• 2 potatoes.
• 80 grams of pickled champignons.
• Onion bulb.
• Salt, pepper, 3% vinegar and vegetable oil.

To prepare a vinaigrette with pickles, you must first boil the vegetables. Beets and potatoes are placed in different saucepans, poured with cold water and placed on fire. As soon as they become 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 finished salad is seasoned with salt and pepper, and then poured with a mixture of oil and vinegar.

Variant 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.
• Half a kilo of potatoes.
• 250 grams of carrots.
• 2 green sour apples.
• 350 grams of pickles.
• Onion bulb.
• 350 grams of canned peas and white sauerkraut.
• Freshly ground pepper, salt and vegetable oil.

To cook not quite regular vinaigrette, you need to wash and boil the root crops. As soon as they become soft, they are removed from boiling water, cooled, peeled and cut into small cubes. Then they are combined with apple slices, chopped onions and chopped cucumbers. Sauerkraut, canned peas, pepper and salt are also added there. The finished salad is seasoned with vegetable oil and gently mixed.

Canned Bean Option

lovers vegetable snacks surely like another one simple recipe vinaigrette with pickles. Thanks to the presence of beans, it turns out 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 deal with root crops. They are washed, boiled in different saucepans, cooled, cleaned and cut into not very large cubes. Then sauerkraut, beans, slices of cucumbers and peas are added to them. The finished appetizer is slightly salted, peppered and poured with fragrant vegetable oil.

Cheese option

Gourmet food lovers will surely appreciate the salad recipe below. The vinaigrette prepared on it turns out to be unusually tasty and fresh. To surprise your loved ones with this interesting dish, you will need:

• Large beetroot.
• 3 small potatoes.
• Medium carrot.
• Fresh cucumber.
• 100 grams of good hard cheese.
• Green onion feathers, 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. Ready root vegetables are cooled, peeled and cut into small cubes. Then they are combined with cucumber slices, cheese chips and chopped herbs. Before serving, the appetizer is salted, poured with mayonnaise and gently mixed.

Option with meat and eggs

To prepare this nutritious and tasty salad, you will need a little time and a bit of patience. In addition, you must have at hand:

• 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, salad ingredients must be pre-cooked. Beets, potatoes and carrots are laid out in separate saucepans, poured with cool water and boiled until fully cooked. The softened root crops 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 variant

Now that you know exactly what a vinaigrette is universal dish, in which you can add different components, we advise you to pay attention to another interesting interpretation of this salad. To make this appetizer, you will need:

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

Pre-washed root crops are boiled directly in the peel. As soon as they become soft, they are cooled, cleaned and cut into not very large cubes. Then they are combined with canned peas, chopped onions, chopped cucumbers and pieces fish fillet. The finished appetizer is slightly salted, peppered and poured with a sauce consisting of mustard and aromatic vegetable oil.

Option with sausage

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

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

As in all previous versions, 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. The almost ready snack is slightly salted, poured with fragrant sunflower oil and mixed. Just before serving, the salad is garnished with chopped chives.

Today we will prepare a snack cold salad called vinaigrette. Everyone knows about him, and many who love him. Therefore, in this article we will try to consider both well-known cooking options, and those that are used less frequently. Although they also make an excellent and tasty dish.

In addition, for vinaigrette lovers, this is a big plus - you can cook and eat your favorite dish at least every day, and not repeat it.

It's probably not a secret for anyone that the main ingredients for this appetizer salad are boiled beets, carrots and potatoes. All about the same amount. Also, almost always added onion or green onion. And then completely different components can diversify the dish. And of course, you can understand that the taste of this will always be different.

Let's try. There are actually quite a few recipes. Therefore, there is where to roam.

The salad that we prepare according to the classic recipe is significantly different from the classics that were prepared in the 18th and 19th centuries. Compared to those recipes, everything is simple and concise. They had chopped boiled egg. And also, even more surprisingly, the recipe included boiled or roasted veal or poultry.

We don’t cook like that now, and therefore we will dwell on our classics in more detail.

We will need:

• sauerkraut - 100 gr
• boiled potatoes - 2 pcs
• boiled carrots - 2 pcs
• beets - 1 pc (large)
• onion - 1 pc.
• dressing oil - to taste

Cooking:

1. Boil and cool all vegetables in advance. It is advisable to boil beets separately from potatoes and carrots. Cooling vegetables is best at room temperature.

Do not cook vegetables for too long. Otherwise, they will be overcooked and will not be tasty and soft. And also try not to add water to the pan in which they are boiled. Calculate its volume in advance. It is better to cook them with the lid closed over medium heat.

2. Peel the vegetables from the skin and cut into cubes. Try to keep them all the same size.

3. Also cut the onion into cubes, but smaller in size. It is not desirable that he stand out strongly for his bitterness.

4. , wring out and cut into smaller pieces. Its size should be about the size of chopped vegetables, or slightly larger.

5. Put the beets in a deep bowl and season with vegetable oil. You can use just odorless sunflower oil, or mixed with olive oil. And who loves, can use oil with the smell of seeds. Mix well so that it covers all the cut pieces. This way the vegetable will not stain other vegetables. Or color, but much less.

If you want all vegetables to retain their color, then you need to mix each of them with oil in a separate bowl and only then combine everything together. The oil will cover the cubes with a protective film and they will not change their color.

But in this case, a lot of oil will turn out in the dish. So keep this in mind when preparing.

6. When the beets stand for a while, they can be mixed again. And then add to the rest of the chopped vegetables.

Salted or pickled cucumbers and canned peas are often added to the classic version of salad preparation. But in this case, the salad is better to prepare for one meal.

And instead of peas, you can add red or white beans. Can be canned or boiled.

Just remember to drain all the liquid from the canned beans. And don't add too much, so as not to overpower the main flavor. It will be enough to add only 2 - 3 tablespoons.

7. Well, at the last stage, it remains only to fill the vinaigrette with vegetable oil. Do it to your taste, as you like more. The same applies to the type of oil. Someone likes to add oil and not refined. And even specially buys it for this vegetable salad.

8. You can serve it in a deep salad bowl.

And you can fill the culinary ring with vegetable mass, press it well with a spoon. Then put one or two tablespoons on top to create volume, and do not crush anymore. Then carefully remove the ring and decorate it to your liking.

So convenient to serve appetizer salad in portions. However, there are larger culinary rings. They can also be used. Especially if you serve a dish on the festive table. Soon New Year, and such a presentation would be very helpful.

A simple vinaigrette recipe with green peas and pickles

Not all varieties of your favorite salad can be cooked with sauerkraut. There are at least delicious recipes and without it. And the usual salty taste is given to it by salty or canned cucumbers.

We will need:

• potatoes - 2 pcs
• carrots - 2 pcs
• beets - 1 pc.
• pickled or canned cucumbers - 3 - 4 pcs
• green pea- 3 - 4 tbsp. spoons
• vegetable oil for dressing
• salt - to taste

Cooking:

1. Boil potatoes, beets and carrots until tender. It is better to boil beets separately from other vegetables.

Boil the beets after boiling for 20 minutes. Then remove from heat and let cool. Check its readiness by piercing with a sharp thin knife. If it is still damp, then cook it for another 10 minutes and cool again. It doesn't take long to cook a vegetable.

2. Cool the vegetables and cut into cubes.

3. Also cut pickles into cubes.

I use . They are crispy and tasty, and the salad with them will turn out simply incomparable.

4. Mix all ingredients in one bowl.

Then add green peas to them. Taste to taste, if salt is not enough, then salt.

5. Add diced beets.

And mix everything well.

6. Fill with vegetable oil. You can use only olive, and can be mixed with sunflower. And place in a salad bowl.

That's all. There is one more nuance.

Vinaigrette with pickles is best prepared for one meal. The fact is that if you store such a salad for a longer time, it can cause intestinal disorders.

And yet, instead of green peas, you can also use beans. We already talked about this in the first recipe.

Video on how to cook the most delicious vinaigrette according to the classic recipe with sauerkraut

This recipe is one of my favorites. The composition of the ingredients is so balanced here that it makes up a delicious flavor ensemble. And it is almost impossible to eat such a salad. While he is in the refrigerator, his door will open without interruption every now and then by all family members. And that was after everyone had eaten.

Once upon a time in my early youth, I read in the famous "Book of Tasty and Healthy Food" how to make your favorite dish in such a way that cabbage and all other components lose their color as little as possible.

The secret turned out to be incredibly simple. It is only necessary to mix each newly cut component with a small amount of vegetable oil. And only after that to connect together.

I liked it so much that I began to use it in practice. This method, by the way, also makes it possible to preserve the taste of each component as much as possible. And all together it turns out just delicious!

Now this is mine little secret in the preparation of this dish, and I share it with you. The rest of the recipe is as simple as all the others.

Different components can be used here, which today we consider in different combinations.

How to cook herring vinaigrette without cabbage

Many people cook this salad with herring, but not everyone knows that in the old days it was cooked with smelt. Especially in the Nordic countries. They are preparing now. The recipe is simple and let's pay attention to it.

And what to use in this case - herring, or smelts, choose for yourself.

We will need:

• potatoes - 2 pcs
• carrots - 2 pcs
• beets - 1 pc.
• onion - 2 pcs (small)
• pickled cucumbers - 3 pcs (small)
• dried smelt - 100 gr
• or herring - 1 pc.

Salad dressing:

• vegetable oil - 1/3 part
• vinegar 3% - 1/3 part
• sugar - an incomplete teaspoon
• salt - a pinch
• pepper - a pinch

Cooking:

1. Boil vegetables. In this case, it is better to boil beets separately from potatoes and carrots. Then let cool.

To keep the beets juicy and tasty when cooking, do not cut off the roots and do not peel them.

2. Cut all vegetables into cubes. At the same time, cut the beets, potatoes and carrots equally.

Or about the same.

And try to cut the onion smaller. It will be enough to take just one small head for now.

3. If you want the vegetables not to stain from beets, then it is better to immediately season with oil and mix. In this case, the beet cubes will be covered with a protective oil film and will not release juice.

But if you do not want to have excess fat in the salad, then you can not do this. In this case, all vegetables will evenly color and the salad will take on the look familiar to all of us.

4. Add all the other boiled vegetables to the bowl of beets. Add diced pickled cucumbers there. Mix. Try to see if there is enough salt. You can add it if necessary. But do not forget that we also have salted fish in our composition.

5. Scald smelt and put on a layer of paper towels to dry.

6. If you cook with herring, then you need to clean it and prepare the fillet without bones and skin.

Cut the cooked fillet into small pieces. If the herring is not very large, then it is better to cut the fillet obliquely.

7. Prepare dressing. To do this, mix all the ingredients for it in a small bowl.

8. Fill the vinaigrette and mix. Maybe you don't need all the filling. See for yourself whichever you like best. Add a little at first, stir and try. The salad should be neither dry nor greasy.

9. Then put it in a clean salad bowl and place smelts or pieces of herring around the edges. Garnish with chopped onion rings.

Or you can use culinary metal rings and prepare portioned salads. Decorate them to your liking.

The best old recipe for an unusual vinaigrette

This is how this salad was prepared in the old days. And beets are not used here. And the name just comes from the sauce, which contains vinegar.

We will need:

• potatoes - 3 - 4 pieces
• herring - 1 pc.
• green onion - 50 gr
• egg - 1 pc
• salt - to taste

For refueling:

• egg - 1 pc
• mustard - 1 teaspoon
• vinegar 3% - 0.5 tsp
• vegetable oil - 1 tbsp. a spoon
• capers - 1 teaspoon
• salt - to taste

Cooking:

1. Boil potatoes, cool and peel. Cut into cubes.

2. Boil two eggs. Leave one yolk, and cut the rest into cubes as well.

3. Peel the herring from skin and bones and cut into cubes. Try to keep the cubes all about the same size.

4. Also cut green onions. Leave a few "feathers" for decoration. Combine all ingredients in one bowl. Try. And if you need to salt a little. Those who like spicy dishes can add a little black pepper.

5. Prepare dressing. To do this, grind the yolk. Then add vegetable oil to it and mix everything into a homogeneous mass. Salt to taste.

6. Enter the finished mustard and vinegar. Mix.

7. Add capers, mix again and dress the salad.

You can serve it both in a salad bowl and put it in a culinary ring, giving it a round shape. Garnish with the leftover onion feathers. Vinaigrette is ready and you can enjoy its simple rustic taste.

Delicious vinaigrette recipe with pickles and mushrooms

If you do not have sauerkraut, pickles and herring, then it does not matter. Favourite dish can be cooked with salted mushrooms. And you know, it will turn out no less tasty than in classic version execution.

Or you can take pickled mushrooms, as I did today.

We will need:

• potatoes - 2 pcs
• carrots - 2 pcs
• beets - 2 pcs (small)
• salted or pickled mushrooms - 100 gr
• green peas - 3 tbsp. spoons
• onion - 1 pc.
• green onion - 2 - 3 feathers
• dill - 3 sprigs
• vegetable oil

For sauce:

• vegetable oil - 1 tbsp. a spoon
• mustard - 1 - 2 tbsp. spoons (to taste)
• vinegar 9% - 0.5 tsp

Cooking:

1. Boil potatoes, carrots and beets. Boil the beets in a separate pan and not for long. It shouldn't be too soft. The same applies to other vegetables.

2. Cool the potatoes, peel and cut into cubes and transfer to a deep bowl.

3. Also cool the carrots, peel and cut into cubes of the same size. So the salad will look much more aesthetically pleasing.

4. Cut the onion into smaller cubes so that it does not stand out much against the background of vegetables that are more delicate in taste. Put everything in a bowl and mix gently.

Although I must say that many people add onions just before serving. But I'm making a salad for dinner, so I add it right away.

5. Fill with a little oil and mix again. Thus, vegetables do not immediately stain under the influence of beets. Adjust the amount of oil yourself. The more you add, the less the vegetables will stain.

6. Peel and cut the beets into cubes. You can take one piece or two, depending on their size. I had two small beets and I added them.

So that it does not strongly stain other vegetables, it can also be mixed with a small amount of vegetable oil.

7. Dice salted or. Today I have pickled russula (we call them bruises), so they look slightly bluish.

As well as with cucumbers, salad with mushrooms is best consumed on the day of preparation. It is not advisable to cook it with a margin on the second day.

8. Place all ingredients in a common bowl, mix and add canned green peas to them.

9. Prepare the sauce. To do this, mix in a bowl all the ingredients for this, until a homogeneous mass.

10. Chop the dill and green onion. Sprinkle on the plate on which you will serve the vinaigrette. Put the rest into a salad. Top it with sauce, reserving a spoon for garnish.

11. Put the culinary ring on a plate and put the salad very tightly in it. Put a little on top with a hill to create volume. Drizzle with remaining sauce. To sprinkle green onions and garnish with whole mushrooms.

Remove the ring and serve. You can serve salad in a common salad bowl.

A simple recipe for vinaigrette with beans without potatoes

This version of the favorite salad is made with beans, which are used instead of potatoes. In my childhood, my mother often cooked it with boiled beans. And I remember that it was she who most of all attracted my attention. I loved to fish the oval red beans out of the crowd and enjoy the soft flesh soaked in the salty taste of sauerkraut.

The composition of the remaining components is quite traditional, and includes sauerkraut, pickles and beets. Boiled beans can be substituted for canned beans.

The author of the video says that she prepares this vinaigrette during the Orthodox fast, on the day on which the consumption of oil is allowed. But in principle, any of our today's recipes fall into such a menu, except for those prepared with herring. Although, as you know, on some days you can use this product.

By and large, all the recipes that we are considering today are quite similar. Therefore, if the meaning of this salad is clear, then you can come up with the composition of the ingredients at your discretion.

Personally, the absence of one or another component never stops me. What I have today, I cook from that.

Hot vinaigrette without cabbage and beets

You know that the name of the salad comes from the name of the famous French vinaigre sauce, which consists of vinegar, olive oil and mustard. well it french version gas stations. But in Pskov and Pechory there is a gas station, which is very different from the French one.

And also in these ancient Russian cities, this dish is prepared without cabbage and beets at all.

We will need:

• potatoes - 2 pcs
• carrots - 1 - 2 pieces
• canned green peas - 4 tbsp. spoons
• turnip - 1 - 2 pieces

For sauce:

• vegetable broth - 100 ml
• butter- 20 - 25 gr
• flour - 1 teaspoon
• onion - 1 pc.
• chopped parsley or celery - 1 - 2 tbsp. spoons
• salt - to taste and need

Cooking:

1. Wash and peel raw vegetables. Cut into medium-sized cubes and simmer in lightly salted water, each one individually until tender.

2. Canned green peas to simmer in own juice. That is, in the liquid that was in the bank.

3. Drain the remaining vegetable broth into one container. We still need it to make the sauce.

4. Mix vegetables in one bowl.

5. Prepare the sauce. To do this, put butter in a frying pan and heat it. It is enough when it just melts, otherwise it will start to burn.

6. Pour in the flour and, with constant stirring, bring the mass to a slightly creamy color. Remove from heat and carefully pour in the vegetable stock. Make sure that no lumps form. If you can't break them, you can use a whisk.

During the addition of the broth, the mass must be constantly stirred. To make sure everything comes together evenly.

7. Cut the onion into very small cubes, and chop the parsley or celery. And maybe a little of both. Add to the resulting mass and put the pan back on the fire.

If you do not like greens in the composition of the salad, then you can not add.

8. Bring to a boil, reduce the heat to a minimum and then simmer for 10 - 15 minutes.

9. Dress salad with hot sauce and serve immediately. This vinaigrette is served hot. Therefore, it is desirable to do all operations in parallel. So that by the time the hot sauce is prepared, the vegetables are also ready.

Although you can eat such a snack salad and cold. Either way, you can compare hot and cold flavors and decide which one you like better.

The best seaweed vinaigrette recipe

And if you really love this dish, and want to eat it more often, then you can add a significant variety to the recipe. And cook it with seaweed.

We will need:

• seaweed - 150 gr
• potatoes - 2 pcs
• carrots - 1 - 2 pieces
• beets - 1 - 3 pieces depending on the size)
• pickled cucumber - 1 pc.
• green onion - 50 gr

For refueling:

• vegetable oil - 5 - 6 tbsp. spoons
• sugar - 1/3 teaspoon
• salt - a pinch
• ground black pepper - a pinch

Cooking:

1. Boil all vegetables until cooked. Cool them down and peel them off. Then cut everything into small cubes. Cucumber can be used both salted and pickled.

2. Cut the beets and put in a separate bowl. Add a tablespoon of vegetable oil to it so that it does not stain other vegetables.

3. sea ​​kale should also be cut into cubes.

4. Prepare salad dressing. To do this, you just need to mix all the ingredients. And let it stand for 15 minutes so that the salt, sugar and pepper disperse.

5. Mix all the ingredients in one bowl and season everything with the prepared dressing.

Green onions are best added to ready meal just before serving.

6. Put in a salad bowl and decorate to your liking.

Here we have such a beautiful and healthy snack cold salad. We eat and enjoy the taste.

By the way, another little secret from me. You can also cook your favorite dish from fresh red cabbage. In this case, you can completely do without beets. The color of the dish and its taste will turn out to be quite consistent with all standards.

However, let's take a closer look at what components can be in the composition of the dish.

What composition of ingredients can include vinaigrette

Today we looked at several different options for preparing everyone's favorite salad. Let's sum up some results and consider what ingredients can be included in it.

• pickled
• fresh white
• fresh redhead
• maritime

• potato
• carrot
• beet
• pickled cucumber
• pickled cucumber
• onion
• green onion

• green pea
• white beans
• Red beans

These components can be added, both boiled and canned.

• herring
• capers
• salted or pickled mushrooms
• olives
• olives

For refueling

• refined oil
• unrefined oil
• vinegar
• mustard
• sugar
• ground black pepper

And also dressing can be prepared with the presence of flour on vegetable broth.

The composition of any salad can be varied according to your preferences.

Ways to design vinaigrette for weekdays and holidays

Vinaigrette can be served different ways. If you are preparing it just for dinner or lunch, then you can put it in a regular salad bowl.

From above, you can decorate with herbs, pieces of fish, fresh cucumber or boiled egg.

Or issue quail eggs and decorate with arugula.

As we have done more than once today, you can decorate it in a culinary ring.

If you are preparing a dish for a holiday, then there are simply chic design options. For example, in our year of the Rooster, which has not yet ended, you can decorate the table with such a beautiful dish.

This design looks very original, where all the components are laid out on a dish separately and mixed immediately before being laid out on plates.

And the dish will turn out to be completely original if you put it in such chopped cubes. Of course you will have to work hard. And maybe even need to stock up on a ruler. But what is the result! In my opinion it is simply amazing!

But the spring or summer version of the design with a clearing of blossoming beautiful flowers.

And this design is generally similar to a cake. Although the former version is also prepared in the form of a cake. It is clear that for this option you will need a special square shape.

And again, flowers worthy of attention.

Or here are two more beautiful images.

To get this, you need to place a glass in the center of the assembled structure. And then don't forget to take it out.

Well. now I think we all stocked up on inspiration and are ready to prepare our own culinary masterpieces. After all, creativity is always very joyful and positive!

Make more vinaigrettes. This salad is literally full of vitamins. It is tasty, useful and very beautiful. Therefore, it is quite worthy of the most honorable place on the table of any level, even everyday, even festive.

Bon Appetit!

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

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

There is an opinion that the vinaigrette was created at the court of Tsar Alexander the First. A chef from France (Antoine Karem), who worked in the royal kitchen, saw how Russian colleagues poured vinegar on chopped vegetables and asked: “vinaigre?”, Which means vinegar in translation. Since the Russian chefs did not understand French well, they decided that this was the name of the dish, but Antoine only wanted to make sure that vinegar was used as a dressing for the preparation of the dish. Since then, vegetable salad has been called vinaigrette.

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

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

You will need:

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

Cooking:

1. For a delicious vinaigrette, where the onion will not be bitter and burn, it must be marinated. Cut the peeled onion into medium cubes. Pour 0.5 liters of water into a bowl, add 2 tablespoons of vinegar and the same amount of sugar. Place chopped onion in a bowl with water, vinegar and sugar. Leave for an hour.

2. While the onion is marinating, cut the beets first into plates, and then into small cubes. Lubricate the beets with vegetable oil. This must be done so that it does not let out a lot of juice and does not color other vegetables.

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

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

5. Mix in one large saucepan all ground ingredients. Add peas to the bowl.

6. Rinse the pickled onion under cold water and add it to the pan.

7. Wash the green onions and cut them into small pieces, throw in vegetable mix. Mix all ingredients of the dish.

Such a vinaigrette is stored unseasoned for up to several days in the refrigerator. Take it out at will and eat it for lunch and dinner. Very useful and tasty.

The salad appeared as a result of the merger of two dishes - "herring under a fur coat" and the traditional "vinaigrette". In vinaigrette, instead of herring fillet, you can use preserves, because it is most often easier to buy it at any store.

You will need:

• potatoes - 3 pcs.;
• beets - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• green peas - 4 tbsp. l.;
• herring fillet - 1 pc.;
• cucumbers (salted) - 2 pcs.;
• green onions;
• salt;
• ground black pepper.

For refueling:

• table vinegar - 1 tbsp. l.;
• sunflower oil - 3 tbsp. l.

For marinade:

• sugar - 1 tsp;
• salt - ½ tsp;
• water - 2 tbsp. l.;
• vinegar - 2 tbsp. l.

Cooking:

1. So that the onion in the dish does not taste bitter, pickle it. To do this, peel the onion, finely chop, place in a bowl. Add salt, sugar, water, vinegar to it. Leave to marinate for 15 minutes.

2. For vinaigrette, you need to prepare vegetables in advance. Boil them in their uniforms and cool. Then peel off the skin. Boiled beets, potatoes and carrots are first peeled and then cut into medium cubes.

3. Check the herring fillet for bones. Then chop into medium sticks.

4. Cut the pickled cucumbers into small cubes.

5. Send all chopped vegetables to a deep bowl. Drain the liquid from the pickled onion and send it to a bowl.

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

8. Salt and pepper the vinaigrette and mix thoroughly. Salad should be infused for an hour.

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

Hearty vinaigrette with beans, fresh cucumbers and herbs

When cooking, you can use not only white, but also red beans. If you don't feel like cooking beans, use canned beans. Unlike previous recipes, here we take fresh cucumbers. Such a salad will be more useful for those who cannot eat salted and pickled vegetables because of their spiciness.

Instead of flax oil, it is allowed to fill the vinaigrette with sesame, olive or sunflower oil. When cutting vegetables, use a ceramic knife to preserve more vitamins.

You will need:

• white beans - 140 g;
• beets - 3 pcs.;
• carrot - 2 pcs.;
• potatoes - 4 pcs.;
• green onions;
• Dill;
• salt;
• lemon juice;
• flax oil.

Cooking:

1. Soak beans overnight to swell. Drain the water from it. Place the beans in a pot of cold water and simmer until tender, 40 minutes.

2. Cook beets, potatoes and carrots. Boil them under a closed lid. The readiness of vegetables can be checked by piercing with a fork. They must be pierced through. Take the vegetables out of the pot and let them cool down. Remove skins from vegetables.

3. Dice carrots, beets and potatoes. Mix the ingredients in a saucepan.

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

5. Finely chop the green onion. Chop the dill. Attach the onion and dill to the vegetables. Salt to taste. You can add some freshly ground black pepper.

6. Pour freshly squeezed lemon juice. Add oil, mix vinaigrette. Leave it to brew for a long time. The tastes of all vegetables will mix and it will only taste better.

Delicious and fresh vinaigrette is ready. abundance of greenery and fresh cucumber makes it very healthy, crunchy, suitable for both children and adults. Eat healthy.

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

A great visual example of how such a simple salad is prepared. Very appetizing and understandable. In addition, there is a new delicious ingredient- sour apple, which enriches the taste very well. I highly recommend that you give this salad a try.

Vinaigrette with beans and stewed vegetables

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

You will need:

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

Onion marinade:

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

Dressing Ingredients:

• salt - ½ tsp;
• sugar - 1 tsp;
• mustard - 1 tsp

Cooking:

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

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

3. Peel potatoes, carrots and beets, wash, cut into small cubes. Pour the oil into a deep frying pan, then place the beetroot and mix it thoroughly so that each piece is in the oil. Put the carrots on top of the beets in an even layer, do not mix it. Spread the potatoes over the carrot layer. Pour in 4 tbsp. l. water. Cover the skillet with a lid. Simmer vegetables for 5 minutes. on a strong fire.

4. Remove the container from the fire and put it aside without opening the lid. In this position, the vegetables should be half an hour.

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

6. To make dressing, drain stewed vegetables broth, add salt, sugar and mustard, mix.

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

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

A very healthy raw vinaigrette made from fresh vegetables and avocados

Vinaigrette is made exclusively from raw vegetables. Such a dish will help you maintain a slim figure and saturate the body with useful micro and macro elements. In this version, potatoes are not used, since they are not eaten raw, zucchini will replace it. The rest of the vegetables are perfectly digested raw and therefore the salad will bring a lot of benefits.

In such a salad should not be present canned vegetables. You can add to it fresh tomatoes, arugula, sleepy, sour apple. To dress the dish, you can use sesame, linseed, olive oil, pomegranate juice.

You will need:

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

Cooking:

1. Wash well and then clean raw vegetables peeled vegetables.

2. Cut the beets, carrots, zucchini into medium cubes. Approximately as usual, cut into a vinaigrette or Olivier salad.

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

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

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

6. Add oil, mix the ingredients.

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

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

Pickled mushrooms are a great substitute for pickles. Especially delicious salad obtained with white or black mushrooms. You can also use other mushrooms (honey mushrooms, porcini, boletus). If the season was fruitful and you prepared salted or pickled mushrooms at home, then you can use them. Otherwise, buy your favorite pickled mushrooms from the store. It can be mushrooms, champignons and even a mixture of forest mushrooms.

You will need:

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

Cooking:

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

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

3. Remove the mushrooms from the marinade, let the excess liquid drain. If you use pickled mushrooms, then they can be washed a little so that the viscous thick marinade does not spoil the consistency of the salad. If large mushrooms are used, then chop them and put them in a salad bowl.

4. Add green peas to the salad. Pour in fresh lemon juice. Salt the contents of the salad bowl. Season vegetables with vegetable oil, mix.

Taste the vinaigrette to determine if you need to add salt or not. If desired, you can add a little vinegar for sourness, but pickled mushrooms will already give it a little. Define everything to your liking. Serve immediately or let sit for about an hour.

Delicious vinaigrette with sauerkraut and no cucumbers

Sauerkraut is traditionally used in this salad. It goes well with pickled cucumbers, you can also add it instead of them so that sourness is present in the dish.

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

You will need:

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

Cooking:

1. Wash potatoes, carrots and beets and boil them until tender. Wait for the root vegetables to cool, then remove the peel from them.

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

3. Throw peas on a sieve to stack the brine.

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

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

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

Decorate the finished vinaigrette with herbs.

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

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

You will need:

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

Cooking:

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

2. Cut into cubes boiled potatoes, carrots, beets. Chop the crab sticks into small pieces. Cucumbers cut into cubes of the same size. V beautiful salad All ingredients must be cut equally.

3. In a salad bowl, mix all the vegetables and add the onion. Add peas.

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

5. Stir the contents of the container.

6. Chop the dill and green onion and add to the salad. As a dressing, use mayonnaise in the amount of 2-3 tablespoons to your taste. Garnish with sprigs of greenery and can be served on the festive table.

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

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

You will need:

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

Cooking:

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

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

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

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

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

How beautiful to arrange a vinaigrette for the holiday - video recipe

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