"Vinaigret" is a classic step-by-step recipe for home. Vinaigrette with freshly marinated mushrooms. Vinaigrette without pickles with cabbage and peas

However, the table does not have to be festive. This popular treat is light and healthy, as it usually contains only vegetables. It is this feature that makes it possible to attribute vinaigrette to diet food. Fans of slim figures, a strict diet and a healthy lifestyle will like that even the traditional mayonnaise in most other recipes, as a rule, does not appear here, giving way to healthy vegetable oil.

1. Boil raw vegetables"in uniform", so they retain the taste, they are not threatened by excessive digestion. Some housewives prefer to bake - this will affect the taste even better.
2. Dressing, even if it is a simple mixture of oil, salt and spices, is prepared separately, after which it is poured into the prepared mass in such a way that it is completely absorbed, without residue at the bottom.
3. For cooking, we choose deep, spacious, comfortable dishes or bowls - porcelain or enameled. Metal containers are clearly excluded from this list.
4. Vinaigrette is good immediately after cooking, if you place a container with it in the refrigerator, the flavor will quickly be lost and the whole effect of “melting in your mouth” will be spoiled. If you see that everything will not be eaten at once, then do not season part of the salad by sending it to the refrigerator for storage.

Having the opportunity to fantasize at your own discretion makes each vinaigrette "signature". The main requirement is that it should not be excessively spicy or bland.

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

• beets - the main ingredient of the dish, which is often boiled or baked;
• potatoes, carrots, beans are cooked in parallel;
• cabbage (if we take it fresh, and not a sauerkraut analogue) is needed in shredded form, it is placed in hot water and aged in it until soft, and then leans back in a colander and squeezes;
• each housewife determines the proportions for herself, as well as the ingredients and much more, and this is one of the features of cooking. These can be portions of pickles, pickled mushrooms, boiled vegetables, etc.;
• if the salad is dressed not just vegetable oil, then the sauce is prepared separately (cold water with sugar, pepper and salt mixed in it, as well as mustard - all this is diluted with vegetable oil and diluted with vinegar);
• as a decoration, traditionally, the remaining slices of beets or cucumbers are laid out along the edge of the dish.

Variety of recipes

There are many options for preparing vinaigrettes - there are even recipes without beets, although this particular vegetable is considered the main component. Here, for example, is a photo of a salad with beans instead of beets.

Classic vinaigrette with sauerkraut

Not a single Russian feast can and does not do without a simple but very tasty salad called “vinaigrette”. The composition of the salad may vary depending on your preferences or the presence of certain vegetables in the house, but the classic version is unchanged.

Recipe Information

• Cuisine:Russian
• Type of dish: salad
• Cooking method: boiling, cutting
• Servings:5-6
• 30 minutes
• Nutritional value per 100 g:
  • Calories: 108 kcal

Ingredients:

• boiled beets - 2-3 pcs.
• sauerkraut - about 250 g
• potatoes boiled in their skins - 5-6 pcs.
• canned green peas - 1/2 jar
• onion - half an onion (optional)
• salt, black pepper and sunflower oil- for refueling.

Cooking method:

Peel the beets and cut into small cubes or strips.


Drain the liquid in which it was stored from the peas, add it to the beets.


Peel the potatoes and cut into cubes of the same size as the beets were cut.


Finely chop the onion with a knife and add to the salad along with sauerkraut.


Gently, but at the same time, diligently mix the combined ingredients, adding salt and black pepper to the salad to taste, and then seasoning it with sunflower oil.


Serve slightly chilled.

Note to the owner:

• Boil the beets and potatoes separately, and peel them when they are completely cool. If desired, vegetables can not be boiled, but baked in the oven until soft, wrapped in 2-3 layers of foil.
• If you don't want the beets to color all the ingredients in their bright color, first season them with sunflower oil, and then add them to the salad.

Vinaigrette with carrots and green onions

A great appetizer before dinner, it is also great as a meal on its own. Lenten and hearty meal, one of a dozen must-have treats on the table on Christmas Eve. We choose fresh products.

List of ingredients:

• potatoes - 200 g
• beets - 200 g
• carrots - 200 g
• green onions - 100 g
• greens - 1 bunch
• salt, pepper - to taste
• peas or beans - 100 g
• sauerkraut or pickles - 100 g
• vegetable oil- 1 tbsp.
• vinegar - 0.5 tbsp.
• mustard - 0.5 tsp

Step by step method:

1. Vegetables (excluding cabbage and onions) are boiled “in their uniforms”, cooled, peeled and cut into 0.5-centimeter cubes.
2. Onions and greens are finely chopped, cucumbers are peeled and also cut. If there is cabbage, then just squeeze out the excess liquid.
3. The ingredients are added to the dishes, mixed. Add salt and pepper, and then season with a mixture of vegetable oil, vinegar and mustard.
4. On top of the finished salad is decorated with sprigs of greens.

Note to the owner:

• The main feeling that should remain on the tongue after the test is sourness. That is why fermented "white cabbage" is desirable.
• To give a signature beetroot color, you can season the dish you are preparing with 3-4 tablespoons of this root vegetable mixed with vegetable oil. For those who want to make this color even more expressive, it is also recommended in dressing lemon juice(teaspoon), but then exclude the vinegar. Use a transparent bowl - it will improve the aesthetic component.

Salad variant including canned cucumbers

If in the previous recipe sourness is certainly required, then in this the main flavor depends on the cucumbers. Pickled will add piquancy, salty or sour - acids.

Components

• potatoes - 4-5 pcs.
• carrots - 1-2 pcs.
• peas - 1 bank
• canned cucumbers - 3-4 pcs.
• vegetable oil - 3-4 tbsp.
• salt, sugar, spices - to taste
• lemon juice - optional

How to cook:

1. Beets, carrots and potatoes are boiled in large saucepan(fire - medium), an hour or less, depending on what size vegetables are chosen. Potatoes and carrots can be pulled out after 20 minutes, beets - after 40-60 minutes, we check the readiness with a fork.
2. We clean the fruits from the skin and cut into cubes (the size depends on the taste of the hostess), we also chop the cucumbers.
3. We cut the onion, pour boiling water over it, this will remove its sharpness.
4. Dry green peas in a colander.
5. In a bowl, separately prepare a dressing of mustard, salt, sugar, pepper, lemon juice and vegetable oil.
6. Stir and let the salad brew for 30-40 minutes.

Recipe Including Fresh Cabbage

In the summer, even in a vinaigrette, you want to add fresh vegetables. Therefore, the main set of ingredients for this recipe includes young White cabbage.

We will need:

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

Cooking steps:

1. The beans are pre-soaked in cold water for 1-2 hours, then boiled.
2. We boil the washed, but not peeled root crops, cook each of them until tender.
3. At the same time, fresh crispy white cabbage is being prepared - finely chopped, salted and vigorously kneaded by hands, after which the bowl with it is left aside.
4. Cut the cooled and peeled vegetables into small cubes, chop the onion.
5. Squeeze the cabbage to remove the released juice - we don’t need it in the salad.
6. We mix all the components.
7. Salt at will. Can you use it instead of salt? soy sauce— will be even more interesting.

Salad including beans

Hearty, light, rich in vitamins, such food never gets bored. Including because it is healthy, dietary. Originality is added soaked apples, and spices - an unusual dressing based on wine vinegar and mustard.

Ingredients:

for salad:

• beets - 2 pcs.
• beans - 0.5 tbsp.
• potatoes - 1 pc.
• fresh cucumbers— 2-3 pcs.
• carrots - 1-2 pcs.
• pickled apples - 2 pcs.
• onion or green - 70-100 g.

for refueling:

• mild mustard - 2.tsp
• wine vinegar - 1 tbsp.
• Provence herbs, ground pepper - to taste;
• parsley or other greens - a bunch;
• olive oil - 2-3 tbsp.

Cooking method:

1. The beans are soaked, as in the previous recipe, boiled, leaned back in a colander and cooled.
2. Rinse the root crops, put on a baking sheet with a layer of foil, bake for half an hour, temperature 180 ° C.
3. Cool the baked components, clean and cut into pieces;
4. We do the same with apples and cucumbers, chop the onion;
5. Stir, spread the beans;
6. We're getting ready to ship.
7. We connect everything.

Beans can be used both white and red varieties, and if you take a canned product, then even better. You can add a little variety to the recipe with sour cream, mayonnaise.

Vinaigrette with herring

This salad with lightly salted herring goes just fine - even in kindergartens, such a treat was on the menu. Even better to take salted mackerel– the taste is milder and there are fewer bones

It is equally delicious to combine all the ingredients in one dish. In this case, the beets are prepared separately, and sent to the container with the rest of the ingredients at the very last moment - so as not to “color” the rest of the products.

Products for the dish:

• herring - 200 g
• boiled potatoes - 180 g
• boiled beets - 130 g
• boiled carrots - 90 g
• onion - 90 g
• pickled cucumbers - 60 g
• sauerkraut - 60 g
• green peas - 30 g
• pepper - to taste.

Procedure:

1. We cut the root crops (with the exception of beets) into small cubes and mix with green peas and squeezed sauerkraut.
2. The herring is finely chopped and added to a common dish.
3. We make dressing from oil, spices. You can add salt and sugar if you like.
4. We cut the beets into cubes. Separately season the salad and beets.
5. We combine everything and mix again.

Salad with mushrooms

For cooking, you can use both products from your own blanks, and store-sized products. By the way, you can just marinate fresh champignons just like when cooking them, just soak in the marinade for about a day.

Potatoes are optional for this vinaigrette.

Products:

• beets - 2-3 pcs.
• carrot - 1 pc.
• onion - 1 pc.
• pickled mushrooms - 200 g
• vegetable oil - 2 tbsp.
• salt, sugar - to taste.

Cooking process:

1. Beets and carrots are boiled and chopped into small strips.
2. Dressing is done in parallel, while the oil is combined with vinegar and spices, sweetened and salted to taste.
3. Beets are immediately put into the mixture, the remaining components - later, so that the red color does not color them ahead of time.
4. Mushrooms are recommended to be pre-washed and cut into cubes.
5. The ingredients are combined, the original treat is ready.

Very tasty served with slices of fresh black bread.

Microwave cooking

Cooking and baking vegetables for vinaigrette is a rather lengthy procedure. If you have a microwave, then the cooking time can be significantly reduced:

• raw root crops are cut into ordinary cubes, salted and placed in a special container adapted for microwave cooking;
• bring the ingredients to readiness under a lid with a small hole, or just slightly shift the usual one;
• this process takes place within 10 minutes, while the highest power is recommended;
• after the root vegetables have cooled, everything else according to the recipe is added to them.

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

Another way is to bake the vegetables in their skins in the microwave oven. We wash, clean, put on a dish and cook at medium power for 10-15 minutes, depending on the number of vegetables and their type.

Do not be afraid to experiment with vinaigrette recipes - canned corn, capers, olives will perfectly complement the usual set of products. In some villages, a variant with finely chopped boiled eggs used to be popular.

Vinaigrette has a short shelf life. If the composition contains fresh cucumbers, cabbage, then it is better not to store such a salad for longer than a day. With pickled and pickled vegetables, the vinaigrette can still be quite tasty after 36 hours.

Fresh onion long-term storage negatively affects the taste of the vinaigrette, so it is better to marinate it in water with vinegar, salt and sugar for 2-3 hours beforehand. You can just pour boiling water over it.

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

It is better not to get carried away with vinaigrettes, which include canned or fermented foods, if there are problems with the gastrointestinal tract. For the rest, these vitamin dishes are simply necessary.

Finally, I offer a video with unusual recipe meat vinaigrette:

A favorite dish that accompanies not only the holidays, but also in the simple days of a Russian person, was vinaigrette salad, the classic recipe of which won the hearts of people with its brightness and varied taste.

Just do not be mistaken that vinaigrette is a national Russian dish. In fact, no one knows the exact time and country of origin, and of course the author of the recipe is not known. The word vinaigrette (vinegar), French, which Russian chefs voiced in their own way, and this contributed to the further naming of the salad. As a cold appetizer, the salad recipe in different interpretations was found in the northern countries - Scandinavia, Norway and Sweden.

And as proof of its northern origin, the recipe for vinaigrette is found in an English cookbook dating back to the 40s. 19th century, which includes ingredients - potatoes, grated apple, norwegian fish(herring), egg white, chopped, grated egg yolk, pickles, beets, and as a dressing - sour cream, oil or vinegar.

Vinaigrette was brought to Russia at the end of the 19th century by merchants and diplomats from Germany, but at that time it did not immediately gain a certain popularity. In compliance with the same proportions, it included: potatoes, beets, a bunch of green onions, white onions, carrots, sauerkraut, lightly salted herring, pickled cucumbers, boiled eggs.

And for dressing: black pepper powder, table salt, vinegar solution and oil. But in modern days, vinaigrette has become not only famous and revered, but also received a certain status - "Classic" vinaigrette. Making a salad has its own specific actions that should be taken into account and observed.

Classic Vinaigrette: recipe with green peas

What is the secret of the excellent taste of the classic vinaigrette? Experienced chefs are sure that in order to cook real cold appetizer it is necessary, first of all, to observe the proportions of the products placed in the old dish.

Only under this condition can the nutritional properties of each component of Vinaigrette salad be preserved. This is the case when it is desirable to apply the rule of the so-called golden mean, that is, to exclude the presence of a too pronounced salty, spicy or tart shade in the food. By following the suggested tips and recommendations, it is not very difficult to solve the problem.

Ingredients:

• 0.5 kg of homemade salted cabbage;
• five potato tubers;
• three sugar beets;
• a jar of green peas (you can buy a combined version with the presence of carrots);
• head of onion (preferably red);
• three pickled cucumbers;
• for dressing, combine the ratio and amount of salt, vinegar (3%), sunflower oil, pepper (ground black) selected to taste:
• a bunch of dill sprigs.

How to cook classic vinaigrette with green peas step by step recipe with photo:

Put potatoes and beets in different dishes, boil in a peel or send to the oven for baking.

It must be remembered that the tubers should not look like mashed potatoes in a salad, so it is advisable to cook them a little raw. Pay special attention to the quality of beets, choosing by all means a sweet (sugar) product, otherwise you won’t get a delicious salad!

Peel vegetables, chop into small cubes. To preserve the bright color of the beets, put the sliced ​​​​pieces in a separate bowl, pour over with oil, leave in this state for a quarter of an hour, add to the food at the last stage of assembling all the components.

Remove excess juice from cabbage.

If, during salting, the vegetable was chopped into too long strips, it is advisable to shorten them to ensure a convenient and aesthetic meal. It’s not too pleasant to “catch” products hanging from the lips!

Put the prepared ingredients in a porcelain or enamel basin (not in a metal one).

Add canned peas, chopped dill.

To prepare the sauce, you need to combine vegetable oil, vinegar, pepper and salt in a bowl. You can add a spoonful of fresh mustard.

The quantity and ratio of components to determine the taste. Make salad dressing immediately before use.

The presented vinaigrette recipe cannot be approached from the position of some kind of frozen dogma. Each master is able to show maximum personal imagination in order to present the dish in the most favorable and original light.

Based classic recipe vinaigrette salad, many additional, diverse options with different ingredients have appeared that make the dish an unforgettable and frequent guest on any holiday table.

Vinaigrette: classic recipe with sauerkraut and beans

For the "Classic" vinaigrette with beans, we prepare the products:

• five tubers of a medium-sized potato;
• two carrots;
• two boiled eggs;
• one medium onion;
• three pickled cucumbers;
• 80 g sauerkraut;
• a couple of bunches of green onions;
• greens (basil, parsley or dill) optional;
• beets (1 piece);
• 80 g of dry red beans or 1 can of canned;
• black pepper powder with salt, added to taste;
• five tablespoons of sunflower oil;
• four tablespoons of 3% vinegar.

How to cook salad vinaigrette with beans and sauerkraut:

1. Some ingredients should be completely boiled:
2. Potato tubers and carrots, which have the same cooking time, can be run in one container.
3. Beetroot is cooked up to 45 minutes separately.
4. Dry red beans are pre-soaked for 6-8 hours in water room temperature, after brewing 50 minutes - 1 hour.
5. Boil eggs.

With the end of cooking, it is worth waiting for cooling. Products must be cut, if possible, I keep a square configuration. So the dish will look like a kaleidoscope beautiful and bright.

Vinaigrette with herring: the most delicious recipe

Since the "Classic" vinaigrette is a dietary dish, but sometimes you want it, especially in winter period time, taste more high-calorie food, then for this is added salted herring.

Required products:

• two boiled carrots;
• 5 boiled potato tubers;
• beet;
• white onion;
• a bunch of green onions;
• a spoonful of table salt;
• refined oil, odorless;
• sauerkraut;
• medium salted herring.

Cooking method:

Separately boil vegetables from each other - potatoes, beets and carrots.

While the vegetables are cooling, you should disassemble the herring, rid it of all bones. Fish fillet must be cut into small pieces. If milk or caviar is found in the fish, then it can also be cut and added to the salad.

The onion is peeled and cut as desired: thin half rings, squares. If the onion is “evil”, then it can be kept in water for a couple of hours before cutting.

After the vegetables have cooled, they must be cut into small cubes and finely chopped cabbage should be attached to them.

Before mixing, combine the products, sprinkle with spices and pour in sunflower oil.

By the way, herring in the composition classic salad can be substituted for shrimp. Such an unusual vinaigrette will decorate any holiday: New Year or birthday.

See also the video - a recipe for making a classic vinaigrette with herring, but without sauerkraut

Classic mushroom vinaigrette without cabbage

Common ingredients used for this salad are:

• boiled potato tubers, beets and two carrots;
• onion and green onion (bunch);
• salted cucumbers;
• sunflower, unflavoured oil;
• a can of pickled beans;
• marinated mushrooms.

How to cook a classic vinaigrette with mushrooms and beans - a step by step recipe:

The difference is the mushrooms and beans in the marinade added to the dish.

You can use any mushrooms, but mushrooms and chanterelles are best suited, they are dense and do not disperse. The marinade should be poured out beforehand. Salt can be omitted, since pickled beans and mushrooms already have sufficient salinity.

Cut all products, including mushrooms, if they are large, add beans and pour over with oil. Satisfying and very delicious salad Vinaigrette is ready, you can invite guests for dinner.

Vinaigrette without pickles with cabbage and peas

For the salad you will need:

• boiled carrots and potatoes;
• baked beets;
• cabbage (sauerkraut) about 250 g;
• onion head;
• canned peas;
• refined oil 60 g;
• 2 spoons of lemon juice.

Vinaigrette recipe without pickles:

Cabbage must be squeezed out of excess juice, then thinly sliced. Boiled vegetables, after cooling, cut into cubes. Chop the onion. Drain all the pea juice from the jar. Pour all the ingredients into a salad bowl, pour oil and lemon juice.

Vinaigrette salad with fresh cabbage

Since sauerkraut is excluded from the salad and fresh cabbage is added, the dish will require a different approach to cooking, in order to be able to leave the familiar spicy taste vinaigrette. Therefore, you will have to add more vinegar and pickles.

Ingredients of the meal:

• a few medium crispy cabbage leaves;
• beets, carrots and potato tubers;
• lemon;
• the bulb is small;
• two small pickled cucumbers;
• sunflower oil.

Cooking:

1. Boil potato tubers and carrots separately from beets. Beetroot must be boiled in salted water with one spoonful of 9% vinegar added to it. After boiling, peel all vegetables and cut into cubes.
2. cabbage leaves rinse and chop into thin small strips.
3. Cut the onion into thin half rings. Squeeze lemon juice over chopped onion.
4. Then cut the cucumbers into small pieces.

Mix the entire composition, except for the beets, with half the oil. Only after this procedure, let it into the beets and oil and mix again. Classic vinaigrette with fresh cabbage is ready.

Recipe for a "winter" vinaigrette with fish and mayonnaise

Required Ingredients:

• raw fish, tilapia (300 g);
• potato tubers;
• pickles;
• beets, two carrots;
• two buds of dried cloves;
• 7 allspice peas;
• bay leaf;
• salt;
• mayonnaise mixture;
• a few drops of tabasco.

How to cook:

Two carrots, potato tubers and beets are traditionally boiled. After cooking, the vegetables are peeled and cut into standard squares.

Pickled cucumbers are cut into small squares.

In water with the addition of cloves, allspice peas and a bay leaf, fish is laid out and boiled. After cooling, cut into small pieces.

Everything is combined in one dish and seasoned with Tabasco sauce, mayonnaise and sprinkled with salt. All! The most delicious fish vinaigrette is ready, you can set the table.

Vinaigrette recipe with potatoes, beets and cauliflower

• cauliflower (90 g);
• two potato tubers and 2 carrots;
• beet;
• marinated green peas(70 g);
• beam lettuce;
• boiled egg;
• dill greens;
• sour cream (140 g);
• a teaspoon of granulated sugar and table salt.

How to cook delicious vinaigrette with cauliflower:

Boil vegetables ( cauliflower, potato tubers, beets and 2 carrots). When cool: disassemble the cabbage into inflorescences, cut the beets, 2 carrots and potato tubers into cubes.

Wash and dry dill sprigs and lettuce leaves. After drying, chop the dill, and tear the lettuce into pieces. Drain the marinade from the peas.

Combine the entire composition in one container, add granulated sugar and a little salt, add sour cream and mix.
Peel the boiled egg, grate it and sprinkle over the salad.

Vinaigrette salad on the festive table with beef and pickled cucumbers

According to this recipe, the classic vinaigrette is tasty and satisfying. Surprise your guests - cook meat vinaigrette for the holiday.

• three potato tubers;
• two pickled cucumbers;
• beets (large);
• two carrots;
• 200 g pickled peas;
• 350 g of beef;
• mayonnaise;
• table salt;
• white pepper powder;
• parsley to taste.

Vinaigrette recipe with meat festive table:

cut into cubes boiled beef, beets, potato tubers, two pickled cucumbers and two carrots. Remove pickled peas from the marinade and combine with chopped meat and vegetables. Add mayonnaise to the dish, after sprinkling with spices.

Vinaigrette salad dressings: unusual and interesting, very tasty

For vinaigrette, there are additional dressings based on sunflower oil and olive oil and other dressings that improve the quality of the vinaigrette and give a more subtle taste:

• classic dressing on a lemon: 6 tablespoons of olive oil are taken, 2 medium cloves of garlic are crushed and juice is squeezed out of half a lemon .;
• egg dressing recipe: two egg yolks are taken, a teaspoonful - 9% table vinegar and granulated sugar, half a teaspoon of salt, three tablespoons of refined oil. Everything is immersed in a blender and scrolled at high speeds until the mass becomes similar in consistency to mayonnaise .;
• dressing for mustard vinaigrette: aromatic oil (90 ml) and wine vinegar (90 ml) are used, a small head of garlic squeezed out or finely chopped, 1.5 teaspoons mustard powder, sugar and salt. Place all this in a salad bowl and mix thoroughly.
• homemade "Pesto": a composition of two teaspoons of white wine is mixed in a container with refined sunflower oil (6 tablespoons), with finely chopped green onion, parsley, dill, with 1 teaspoon of mustard, a pinch of salt. Add ground black pepper to taste.;
• dressing for boiled egg salad: boil 2 eggs until cool. Then release the yolks from the proteins. Crumble two yolks, pour two tablespoons of 6% vinegar and six tablespoons of sunflower oil, sprinkle with black pepper and salt, add mustard powder (1 teaspoon), pass the protein through a grater .;
• Homemade Pepperoni: A spicy topping made with medium-sized oven-roasted bell peppers. When the pepper has cooled, it is finely chopped, and vinegar, five tablespoons of refined sunflower oil, five pinches of mustard, a pinch of black pepper powder and salt are added to the pepper. Thoroughly mix the entire composition.;
• French vinaigrette salad dressing: In a bowl, combine balsamic vinegar, in small quantities, 30 grams of olive oil, a spoonful of basil, honey and mustard powder. Before dressing the salad, watering must be shaken.

Vegetables to be boiled must be baked or boiled in their skins in order to preserve all their useful and flavoring properties.

All dressings for vinaigrette must be prepared and mixed separately, and only then introduced into the salad.

It is better to cut salad products into containers with high walls to facilitate convenient mixing.

Unfortunately, the salad has a negative quality - a short shelf life, only 12 hours. Therefore, you should calculate the time of its use.

It is worth considering that it is best to cut the products finer, the more pronounced it will be. taste qualities.

Benefits of vinaigrette salad

Vinaigrette, although an economical, affordable snack for everyone, it contains a lot of useful substances thanks to its constituent vegetables and dressings.

Potatoes have vitamin C and boost the immune system of the body as a whole.

Beets, with the minerals they contain, reduce excess weight and regulate metabolism.

Carrots contain iodine, keratin, calcium.

Sauerkraut has strengthening and bactericidal action.

Facilitates and adjusts the stool use in salad oil.

Whatever it was, but the vinaigrette became Russian national dish, which is ready to please, give energy and strength at any time of the year.

Hello to all my subscribers! Spring is on the street and therefore today I decided to tell you about the well-known salad - vinaigrette. This miracle of vitamins dish, in my opinion, is best cooked in winter or spring. The recipe is very simple and for every budget.

In this post, I will show you the tastiest, easiest, best and most interesting options that you can easily cook at home. You will learn what this salad is made of, prepared, and how beautiful and festive it can be. It seems to be a simple appetizer, but it can be served on any holiday, for example, on February 23, March 8 or New Year. For a birthday, too, if it’s cool to decorate, it will look great, look further at the article and you will understand everything yourself.

Do you know that this dish is considered royal? It has long been in Russia that this option was served on the royal table. It is interesting that in other countries it is called "Russian salad", probably because it contains ingredients that Russians certainly use in their diet. Vinaigrette is a traditional Russian Slavic dish, it is very healthy, contains all the necessary vitamins and minerals.

And more importantly, it is low-calorie and dietary. It is used by people in many cases for weight loss.

It is allowed to use nursing mothers, if it does not contain sauerkraut.

The composition of the Russian classic vinaigrette includes such vegetables: carrots, beets, potatoes (they must be boiled, peeled and cooled in advance), pickled cucumbers (I prefer sour, salty) and sauerkraut, white onions. The ingredients are taken in almost equal proportions. The only onion falls not as much as vegetables, to taste.

Filled with either oil, you can do it without oil. Many people use vinegar diluted with water instead of oil, and of course salt and pepper if desired. Interesting fact that our ancestors added a boiled egg to this dish. For example, I have never done with an egg, I must try. And you did with the egg, what are your impressions, write in the comments.

My neighbor adds more herring, this ingredient spices up the salad and then sauerkraut should not be added.

Well, I still prefer the classic look the most. Although various kinds of experiments with different combinations of products, my household members always rate them with a bang!

Classic vinaigrette with peas

The traditional version, it is also royal, yes, exactly! Imagine, before this dish was served only to kings. It is now eaten by everyone.

What products should be used for this miracle according to GOST? Here are the ingredients on the list you should take:

We will need:

• Potatoes - 2 pcs.
• Carrots - 3 pcs.
• Beets - 2 pcs.
• Green peas - jar
• sauerkraut
• Pickled cucumber - 2 pcs.
• Vegetable oil - for dressing
• Onion - head
• Salt - you can do without it

Cooking method:

1. Wash vegetables (carrots, potatoes, beets) and boil. Next, cool and clean the vegetables.

2. Cut the beets into cubes.

3. Add vegetable oil to the chopped beets, mix.

Important! How to make sure that vegetables are not painted? For this, vegetable oil is used, which you must first mix separately with beets.

4. Cut the potatoes into small cubes too.

Interesting! By the way, you can add fried carrots, not boiled ones.

6. Onion is also cut into cubes.

7. Then cut the pickled cucumbers into small cubes with a knife.

8. Add sauerkraut. Almost everything is ready!

Important! Can be cooked with fresh cabbage. What do you like to do the most?

9. Add canned peas. Salt to taste.

Important! What else, you can fill the vinaigrette, except for vegetable oil? You can make a French fill. 🙂 To do this, take olive oil (3 tablespoons) add vinegar (0.5 tablespoons) + half a teaspoon mustard to it, pepper and salt. Mix thoroughly. sauce is ready!

11. Well, that's all, our ordinary salad with cabbage is ready!

12. Before serving, it can be decorated. Show your imagination and ingenuity. Enjoy your meal!

Tell me, what do you eat this snack with? Write your reviews and comments. I suggest boiling pasta with cutlets, and you?

Cooking with potatoes, cucumber and sauerkraut

This dish is a very good appetizer to the table. According to gastroenterologists, this snack is recommended for people who are prone to constipation.

We will need:

• Potato - 150 g
• Beets - 150 g
• Carrots - 150 g
• Sauerkraut - 150 g
• Pickled cucumber - 150 g
• Greens
• Table vinegar, preferably 3% - 1 tsp
• Mustard - 1 tsp
• Vegetable oil - 1 tsp
• Pepper and salt

Cooking method:

1. Potatoes, beets and carrots need to be boiled and then cooled.

3. Add sauerkraut, if you have it with plushes, then chop it into strips.

4. Finely chop the greens and onions.

5. Take a cucumber and also cut it into cubes, then squeeze out excess moisture a little with your hands.

Interesting! Instead of pickled cucumber, you can make it with fresh. It will be very fragrant, and quite good.

6. Place the resulting ingredients in a bowl and mix everything. Leave some greens, it will be possible to decorate the salad on top.

7. In another bowl, mix together the mustard, vegetable oil, salt and pepper.

8. Fill the mixture of vegetables with this mixture. Decorate with greenery. Smile, you're done! Enjoy your meal!

Interesting! I know people who make this option for the winter in jars, but somehow I stick to boiling vegetables at any time and making it, as they say, from the heat, from the heat.

Salad with herring and mayonnaise

Yes, you read everything right with a herring, as if “under a fur coat” immediately probably an association - such unusual option but a lot of people like it. In addition, it is quite full and has a unique taste. Such a salad is very often popular on festive home tables.

We will need:

• Potatoes - 2 pcs.
• Salted herring - 1 pc.
• Green canned peas - 1 can
• Carrot - 1 pc.
• Beets - 1 pc.
• Pickled cucumber - 1 pc.
• Vegetable oil or mayonnaise
• Salt pepper

Cooking method:

1. Vegetables (potatoes, beets, carrots) boil and cool, then peel.

2. Herring should be cut into fillet pieces, and then cut into cubes.

3. Vegetables, onion and pickled cucumber (you can use salted) also cut into cubes.

4. Combine carrots, potatoes, onions, cucumbers, fish, peas in a bowl and season these ingredients with vegetable oil (or mayonnaise, although this type is usually seasoned with unrefined vegetable oil). And then add beets. Thus, the salad will not be stained from beets.

5. Transfer the resulting dish to a beautiful serving dish. Salt and pepper to your liking. Putinto the refrigerator. Good luck with your cooking.

We have considered with you several options for this dish, I was interested in the question, what is the calorie content of this product?

calories With oil and potatoes estimated by nutritionists at 120 kcal per 100 grams, 50% calories contained in vegetable oil.

calories With oil and herring estimated by nutritionists at 119.1 kcal per 100 grams,

calories classical option estimated by nutritionists at 67 kcal per 100 grams,

Who is chasing calories, this is such a small hint for you.

Unusual appetizer with beans, apple and green peas

This type is very tasty, light and has refined taste. Try it for sure. Your stomach will be very happy. 🙂 By the way, you can add canned mushrooms in this view, how strange, but it will be very tasty.

We will need:

• Carrots, beets, potatoes - in equal proportions - 500 g
• Green peas - 1 can
• Fresh cucumber - 1 pc.
• Apples are not sweet, sour - 2 pcs.
• Canned beans - 1 can (add beans if the salad is made without apples)
• Green onions - a bunch
• Lemon - lemon juice 1 tbsp.
• Vegetable oil - for dressing on the eye

Cooking method:

1. Boil vegetables, cool, peel.

2. Cut all vegetables: carrots, beets, onions, potatoes, cucumber into cubes.

3. Finely chop the apples to make cubes. For decoration, you can make shavings from apples.

4. Skip step 3 if you are preparing a bean salad. Add beans to salad.

5. Chop green onions.

6. Add green peas. Salt.

7. Next, add lemon juice. Mix everything. Fill with vegetable oil. Please come to the table, everything is ready. But, if you have time, it is better to put the dish in the refrigerator and serve chilled. Decorate the dish with herbs or even boiled egg. Enjoy your meal!

Aaaaaaaaa, you know, I wanted to finish writing this note, and then I remembered about another option. So what do we need?

Korean version with carrots

I love very much Korean carrot. I don't know how you can not love her. Once, while visiting my friend, I tried such a miracle with Korean carrots. I was amazed, surprised, impressed by this taste. Interesting, I thought. We must try to make such an option myself, well, we are preparing at home according to step-by-step recommendations.

We will need:

• Boiled potatoes - 3-4 pcs.
• Boiled beets - 1 pc.
• Onion - 1 pc.
• Pickled cucumbers - 4 pcs.
• Korean carrots - 350 g
• Sour cream - 80 g
• Black ground pepper, salt

Cooking method:

1. Ready vegetables, peeled potatoes, beets, cut into cubes.

Important! Vegetables can not be boiled in water, but baked in the oven. It is much healthier and more vitamins will be preserved.

3. Add Korean carrots.

4. Mix everything.

5. Pepper, salt. Season with sour cream, mix everything well. Unusual snack ready! Please come to the table. In just 5 minutes it vegetable dish eaten. 😛 And what form do you use to decorate this salad? I take a special, round one, so that everything looks original and tasteful.Enjoy your meal!

In conclusion, I would also like to offer those who find it difficult to master the cooking technology, I advise you to watch this video from YouTube:

Tell us, what recipes do you use dear hostesses? What is your favorite recipe? In the next issue, expect variations without potatoes and without cabbage, as well as without beets or without cucumbers, I think that you can come up with a very interesting combination with other products.

P.S. Joke of the day: An ideal wife against an ideal husband: - Honey, go drink vodka! - I haven't cut the vinaigrette yet!

Vinaigrette is probably the most famous salad in our country. He is even more famous than such salads as or. Not one holiday is complete without a classic vinaigrette with peas, with, or even with herring, we usually call it a herring under a fur coat, but a vinaigrette can also be with a herring on a fur coat.

We will not give the championship in vinaigrette to anyone. This is a purely Russian salad. Vinaigrette is easy to make. Application simple products. Calorie vinaigrette with vegetable oil from 70 kcal. per 100 g. Of course, if you put 5 tablespoons of mayonnaise there, it will be much more. The main composition of the vinaigrette: potatoes, beets, carrots, green pea, vegetable oil. But of course there are as many recipes for vinaigrette as there are people who cook it.

Step-by-step recipes for making a classic vinaigrette - recipes with photos

Remember: Dressing for vinaigrette is one of the most important moments. I think that this is one of the very good dressings: Dijon mustard is the best, because. it is not sweet and moderately spicy. Mix a teaspoon of mustard with three tablespoons of 9% vinegar and 5 tablespoons of oil and black pepper. Mix thoroughly until smooth and season with vinaigrette. For a special flavor, you can add mustard or unrefined sunflower oil to the vinaigrette (mix in half with refined).

Menu

Ingredients:

• Potatoes - 6 pcs.
• Carrots - 6 pcs.
• Beets - 3 pcs.
• Canned red beans - 1 can
• Green peas - 1 can
• Salted cabbage - 100 g.
• Pickled cucumbers - 2 pcs.
• green onion
• Salt, ground black pepper
• Vegetable oil

Cooking:

1. Cut the potatoes into small cubes and put them in a deep large cup.

2. We also chop the carrots finely and also into cubes and send them to the potatoes.

3. Cucumbers are also cut into small cubes and also sent to potatoes with carrots.

4. We will also cut the beets and send them there.

Always try to cut all the vegetables of the same size and shape into the vinaigrette.

5. salted cabbage we won’t be able to cut into cubes, so we’ll just cut it into small pieces and add it to other vegetables in a cup.

6. Very finely chopped green onion and send to vegetables.

7. Pour red beans and green peas into a cup with vegetables, of course you can take white beans if there is no red.

8. A little salt, do not forget, we have salted cucumbers and cabbage, do not oversalt. Sprinkle with black pepper and season with vegetable oil. Mix everything thoroughly. Let it brew for 10-15 minutes.

9. The vinaigrette is infused, now you can decorate it for serving. In the center of the dish we put a culinary ring - a form and spread our vinaigrette around the ring.

10. Decorate the vinaigrette with dill sprigs and parsley leaves.

11. We cut the beets into circles very thinly, we will make roses from it. Carrots are also cut into thin circles.

12. Lay out the beet petals in a line with an overlap on each other, pieces 5-6. Stepping back from the edge by half of one beet petal, lay out three petals of carrots.

13. Wrap the carrot petals in beet petals.

14. Until you get a rose.

15. Cut off the excess beets so as not to interfere.

16. Decorate the salad with a finished flower. We make such flowers 4-5 pcs. and arrange on the salad evenly in a circle.

17. Carefully take out the form. What a handsome man we have. It's a pity there is. But it looks so appetizing that we immediately go to the table.

Enjoy your meal!

1. Original vinaigrette with beans, sauerkraut, green peas and special dressing

Ingredients:

• Boiled potatoes - 2-3 pcs.
• Sauerkraut - 200 g.
• Beets - 2 pcs.
• Carrots - 2 pcs.
• Pickled cucumbers - 2 pcs.
• Onion - 1 pc. (1 cup water + 1 tsp sugar + 2 tsp balsamic vinegar)
• Canned beans - 2/3 cup
• Canned green peas - 1/2 cup
• Green onion, parsley

For refueling:

• Salt, pepper, 1 tbsp. lemon juice + 1 tsp. balsamic vinegar+ 1 tbsp. honey + 2-3 tbsp. vegetable oil. 1/2 tsp spicy mustard

Cooking:

1. First, as we said above, you should try to cut all the ingredients of the vinaigrette into the same size and shape. You should have this like a multiplication table, always in memory when you prepare a vinaigrette. So, we cut all the products.

2. Put the chopped onion in a small cup, pour it with chilled, boiled water, add a teaspoon of sugar, add balsamic vinegar. Any vinegar can be added. Mix and set aside. We don't need him yet.

3. We begin to bookmark. We have chopped potatoes and cabbage in a deep cup.

4. Add chopped pickles and carrots.

5. Add green peas and beans there. I prefer canned beans, if you want, you can cook, boil raw.

6. Add beets, green onions and parsley.

7. We filter our onion, which was pickled and set aside, let it stand a little more while we prepare the dressing.

8. We make refueling. Pour a little salt, ground black pepper into a small deep cup, pour lemon juice, put mustard, if yours is very spicy, add half a teaspoon, if not very much, you can whole, add honey, about 1 tablespoon, add a teaspoon of balsamic vinegar and add 2 tablespoons of vegetable oil. We mix everything. We try to stir so that honey dissolves in lemon juice and vegetable oil. That is, so that the mass becomes homogeneous.

9. Add pickled onions to the vegetables in a cup and pour dressing over everything.

10. Mix vegetables. We combine all the ingredients. Now you can try if there is enough pepper and salt in your dish and add if necessary.

11. Vinaigrette is ready. Look how bright it turned out.

Place on plates and serve. If before that he stands to soak for a while, it will be very good.

Enjoy your meal!

Ingredients:

• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Beets - 1 pc.
• Pickled cucumbers - 3 pcs.
• Onion - 1 head
• Green peas - 1 can (310g)
• Cabbage salad - 200 g.
• Vegetable oil

Cooking:

1. Washed and dried potatoes, beets and carrots, wrap each vegetable separately in foil. Bake in the oven at 180° until done.

2. Remove from the oven. baked vegetables cool, remove from foil.

3. Cut the beets into small cubes, put them in a large deep cup and pour over vegetable oil. This is done so that the beets do not color the rest of the ingredients strongly with their color.

4. Cut other vegetables into the same cubes and add to the beets.

5. Put green canned peas to the vegetables.

6. Add coleslaw. We made a salad of cabbage, carrots and bell peppers. A little bit of everything. I don’t describe the preparation of the salad, in short: chop thinly cabbage, carrots, bell pepper, cut so that they are not long, you can add a little salt to make the juice go, mix. That's all.

7. Add a little vegetable oil to our vinaigrette, salt and pepper to taste. Mix everything thoroughly. Vinaigrette is ready.

Arrange on plates and serve. Or we serve in a common dish, if the company you have is only your loved ones.

Enjoy your meal!

Ingredients:

• Potatoes - 2 pcs.
• Beets - 2 pcs.
• Carrots - 2 pcs.
• Pickled cucumbers small - 2 pcs.
• Green peas - 1 can
• Onions - 2/3 heads
• Garlic - 1 clove
• Wine vinegar - 1 tbsp.
• Lemon - 1/2 pc.
• Mustard
• Vegetable oil
• Black peppercorns

Cooking:

1. Vegetables, beets, potatoes, carrots, baked in the oven, in a bag. 30-35 minutes at 200°. Please note that I always give degrees Celsius. Take out of the oven and check for doneness with a toothpick. We cut the package. We take out and peel the vegetables. The amount of beets, carrots and potatoes should be approximately equal.

2. Cut the vegetables into cubes of about 0.5 cm on each side. First, cut the beets and add vegetable oil there, mix. For what, we already know that beets do not strongly stain other vegetables.

4. Finely chop the onion and add to the vegetables.

5. Cut pickles. If you like salty, put more. Also spread with vegetables. Mix everything and add green peas. Add peas to taste as well. Our children love when there are a lot of peas. Do not add pea juice, it will make porridge. Mix everything again.

We're getting ready to ship.

6. The first dressing option: Salt, black peppercorns, less than a teaspoon and one clove of garlic, grind, I do it in a mortar, you can in a mill. Pour into a cup, add half a teaspoon of mustard, a tablespoon of wine vinegar, start with half a spoon, then you will taste it and you can add more if necessary. Also pour in a couple of tablespoons of vegetable oil. This is the classic gas station.

7. We divide the vinaigrette into two parts. We will cook with two different dressings. Pour our finished dressing into the first half.

8. Sprinkle with herbs, we have parsley, and mix. That's it, one view is ready. Let it stand for at least half an hour to soak.

9. The second dressing option: At first, everything is the same, salt, peppercorns, a clove of garlic, we chop everything, but then differences appear. Instead of wine vinegar - juice half a lemon, also vegetable oil, about three times more than lemon juice, add greens, mix everything.

10. Here we have the second option, and although they look almost the same, they differ in taste. The first is spicy, spicy, and the second is sour. I like more with lemon, although with wine vinegar OK.

Try it, choose.

Enjoy your meal!

Ingredients:

• Potato - 500 g.
• Beets - 400 g.
• Carrots - 250 g.
• Apples (green, sour) - 2 pcs.
• Onion - 1 head
• Salt - 2 tsp
• Pickled cucumbers - 350 g.
• Green canned peas - 350 g.
• Sauerkraut - 350 g.
• Pepper - 1 tsp

Cooking:

• Boil potatoes, beets, carrots, you can bake in the oven.
• Ready vegetables cool, peel and cut into cubes.
• Also cut into small cubes sour apple add them to the vegetables.
• Finely chop the onion and also send it to the vegetables.
• Salt the vinaigrette with two teaspoons of salt. We mix.
• Add diced pickles.
• Add green peas or the same amount of canned beans to the cup.
• Add sauerkraut. We mix.
• Pepper with one teaspoon of black ground pepper or to taste and mix again.
• Pour 150 g of salad oil into vegetables and mix everything thoroughly.
• Boiled beets - 1 pc.
• Boiled potatoes - 1 pc.
• Carrot - 1 pc.
• Sauerkraut - 100 g.
• Green canned peas - 100 g.
• Red onion - 1 head
• Mayonnaise
• Vegetable oil
• Salt pepper

Cooking:

The recipe for making this vinaigrette is practically no different from others.

• We boil vegetables or cook them in a double boiler, then they will be a little crispy and, moreover, they will retain all the useful substances ..
• We clean the vegetables. Cut into equal small cubes.
• Finely chop the onion, we took the red sweet onion, especially salad.
• Instead of pickles use sauerkraut
• So that the beets do not strongly stain other vegetables, they must be cut, put separately, seasoned with vegetable oil and mixed.
• Add potatoes, onions, carrots, sauerkraut, green peas to beets. Mix everything thoroughly.
• Salt and pepper to taste.
• We divide the vinaigrette into two parts.



• Season the first part with mayonnaise.



• Fill the second part with vegetable oil




Now guests can take with the dressing they like.

Well, we got a classic vinaigrette, only one part of it is seasoned with mayonnaise, which does not quite fit the classics.

Enjoy your meal!

1. Video - Vinaigrette with beans

Enjoy your meal!

In the middle of the last century, not a single festive feast was complete without a vinaigrette. Gradually, this salad was replaced by other exotic snacks.

But now more and more housewives are preparing it. Advantages of vinaigrette over other salads:

• The vinaigrette - healthy snack. Even those vegetables that are used boiled, for this salad, they undergo minimal heat treatment in order to maintain their appearance.
• It can be prepared from any available vegetables. Their number is not standardized.
• You can always substitute one ingredient for another.
• Vinaigrette is seasoned with both vegetable oil and mayonnaise (sour cream).
• In addition to vegetables, meat, fish, and various seafood are put in this appetizer.

But in order for the vinaigrette to turn out really tasty and not deteriorate after a few hours, you need to know the features of processing each vegetable separately.

Subtleties of cooking

• The main place in the vinaigrette is occupied by potatoes. So that it does not fall apart in the salad, you need to choose the least starchy variety. If you got crumbly potatoes, then put more salt in the water during cooking. She won't let the potatoes boil.
• Boil potatoes for vinaigrette "in uniform". Therefore, the tubers must be whole, with no signs of spoilage. Wash them thoroughly before cooking.
• Peel potatoes only after they have cooled completely. So that the skin is removed easily, pour cold water over the tubers immediately after cooking.
• Can't keep boiled potatoes in water. This makes it watery and tasteless.
• Boil the beets for vinaigrette in their skins too. Carrots need to be peeled first. It would be useful to recall that each vegetable is cooked in a separate pan. So that they are in time heat treatment have not lost their color, immediately after cooking, dip them in cold water, and then cool in the refrigerator.
• Vegetables cut for vinaigrette should be the same shape to give the appetizer an attractive look.
• Squeeze the sauerkraut well before adding it to the vinaigrette. If it is acidic, then rinse in cold water.
• Canned beans should also be washed well before being put into a salad so that the viscous liquid in the jar does not spoil its appearance.
• Beetroot strongly stains all vegetables burgundy. Immediately after cutting, mix it in a separate bowl with vegetable oil and only then combine with the rest of the ingredients. The oily film on the beetroot slices will prevent the vegetables from all becoming the same color.
• Season the vinaigrette no earlier than half an hour before serving.

Vinaigrette with beans

Ingredients:

• potatoes - 3 pcs.;
• beans - 0.5 tbsp.;
• pickled cucumber - 1 pc.;
• beets - 1 pc.;
• sauerkraut - 0.5 tbsp.;
• onion - 1 pc.;
• garlic - 2 cloves (optional);
• greens - 1 bunch;
• unrefined sunflower oil - 3 tbsp. l.

Cooking method

• Rinse beans, soak in cold water for 10-12 hours.
• Pour in plenty of water and cook without salt for 1.5 hours. Salt for ten minutes before the end of cooking. Drain the water and put the beans in a colander. Rinse and leave to drain and cool completely.
• Boil potatoes, beets "in uniform". Cool and peel off the skin. Cut into cubes.
• Peel the carrots, wash and boil. Cool down.
• Finely chop the onion, carrot and cucumber.
• Squeeze out excess brine from sauerkraut.
• Chop garlic and herbs.
• Put the beets in a bowl, mix with oil. Add the rest of the ingredients. Mix everything.

Vinaigrette summer

Ingredients:

• potatoes - 3 pcs.;
• tomatoes - 1 pc.;
• fresh cucumber - 1 pc.;
• beets - 1 pc.;
• apples - 0.5 pcs.;
• refined sunflower oil - 50 g;
• lemon - 1/4 pc.;
• sour cream - 1 tbsp. l.;
• sugar - 5 g;
• salt - to taste.

Cooking method

• Wash the potatoes and beets and boil them “in their uniforms”. Cool and cut into thin slices.
• Peel the carrots, wash and cut into slices. Place in a small saucepan. Add one tablespoon of water and sunflower oil. Close the lid. Leave until soft. Cool down.
• Wash cucumbers, tomatoes and apples, pour over with boiling water. Cut into equal thin slices.
• Place all vegetables in a bowl.
• In a separate bowl, mix sugar, lemon juice, salt and sour cream. Pour in the vinaigrette and mix gently.

Vinaigrette with herring

Ingredients:

• potatoes - 3 pcs.;
• beets - 1 pc.;
• herring spicy salting or salty - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• pickled cucumbers - 2 pcs.;
• vinegar, black pepper and salt - to taste;
• strong tea;
• unrefined sunflower oil - 50 g.

Cooking method

• Clean the herring. Pour strong cold tea and soak for 30-60 minutes. Separate the fillet from the bones, cut into pieces.
• Boil potatoes and beets in their skins. Cool, remove the peel, cut into cubes.
• Peel the carrots, wash and boil them too. Cut like you would other vegetables.
• Finely chop cucumbers and onions.
• Place all ingredients in a bowl. Season with vegetable oil, vinegar, salt and pepper. Stir.

Vinaigrette with squid

Ingredients:

• potatoes - 3 pcs.;
• carrots - 1 pc.;
• squid - 3 carcasses;
• beets - 1 pc.;
• pickled cucumber - 1 pc.;
• onions - 2 pcs.;
• sunflower oil - 4 tbsp. l.;
• pepper and salt - to taste;
• dill greens.

Cooking method

• Boil potatoes and beets "in uniform". Peel the carrots and boil them too. Cool the vegetables, peel the beets and potatoes. Cut into cubes.
• Clean the squids from the film and entrails. Boil for 1-2 minutes. Cool down. Cut into strips across the grain.
• Finely chop the onion and cucumber.
• Place all ingredients in a bowl. Season the vinaigrette with oil, salt and pepper. Stir. Sprinkle with chopped dill.

Vinaigrette puff

Ingredients:

• beets - 1 pc.;
• carrots - 3 pcs.;
• boiled meat - 200 g;
• eggs - 4 pcs.;
• onion - 1 pc.;
• mayonnaise - 100 g;
• salt - to taste.

Cooking method

• Boil beets and carrots. Cool down. Grate on a medium grater.
• Cut boiled meat into small pieces.
• Hard boil the eggs, peel them, chop them with a fork.
• Finely chop the onion, salt it and mix.
• Take a glass salad bowl and start laying out all the ingredients one by one in it. Lubricate each layer with mayonnaise. Decorate the top of the vinaigrette with herbs.

Vinaigrette with eggs and mustard (fish)

Ingredients:

• potatoes - 5 pcs.;
• herring - 2 pcs.;
• onions - 2 pcs.;
• eggs - 2 pcs.;
• sunflower oil - 50 g;
• mustard - 2 tsp;
• capers - 1 tbsp. l.;
• salt, pepper and vinegar - to taste;
• any greenery.

Cooking method

• Cook potatoes "in uniform". Remove and clean. Cut into slices.
• Gut the herring. Separate the fillet from the bones. Cut the pulp into pieces.
• Finely chop the onion.
• Hard boil the eggs. Clear. Separate the yolks from the whites.
• Squirrels chop with a knife.
• Prepare your dressing. Put the yolks in a cup, pour in the vegetable oil and mustard. Mix everything thoroughly with a spoon. Add capers, vinegar, salt and pepper.
• Place potatoes, fish, onions and squirrels in a bowl. Pour in the dressing. Mix everything and sprinkle with herbs.

Vinaigrette with corn

Ingredients:

• potatoes - 1 pc.;
• carrots - 1 pc.;
• beets - 1 pc.;
• canned corn - 100 g;
• pickled cucumbers - 1 pc.;
• onion - 1 pc.;
• vegetable oil - 50 g;
• vinegar 3 percent - 4 tsp;
• sugar - 1 tsp;
• salt - to taste;
• chopped parsley - 1 tbsp. l.

Cooking method

• Boil potatoes, beets and carrots. Cool down. Cut into cubes.
• Chop cucumbers and onions.
• Open a can of corn. Drain the liquid.
• Place vegetables in a bowl. Add corn.
• Season with oil, vinegar, salt and pepper. Stir.
• Sprinkle with chopped herbs before serving.

Note to the owner

Vinaigrette - tasty and healthy dish, but it quickly deteriorates, so it cannot be harvested for future use. It should be done as much as you can eat during the day. Stale vinaigrette can cause severe intestinal upset.