Vinaigrette is one of the most popular salads, prepared from boiled vegetables, beets, potatoes, carrots. To make the dish more filling, try adding boiled or canned beans. Vinaigrette with beans can serve as a full second course for lunch or dinner; it is perfect during Lent. You can season the vinaigrette with unrefined vegetable oil or mayonnaise to taste.
To prepare a bean vinaigrette, take sauerkraut, beets, potatoes, carrots, beans, onions, salted cucumbers, sunflower oil, salt and black pepper. In the evening, cover the beans with water, and in the morning, boil them in water without salt until the beans become loose and soft, i.e. completely cooked. Also boil jacket potatoes in one pan with carrots, and beets in another pan. Cool vegetables and beans.
When the vegetables have cooled, remove the skins. In a large bowl, combine beans and sauerkraut.
Add pickled cucumbers, carrots, and potatoes cut into small cubes to the cabbage and beans. Peel the onion and chop it very finely.
Transfer the onion to a bowl. Cut the beets into cubes, transfer to another bowl and mix with vegetable oil.
Then transfer the beets to a bowl with the other ingredients and stir to combine. Add salt and ground pepper to the vinaigrette to taste and mix everything again. The bean vinaigrette is almost ready.
Making a vinaigrette is to some extent a creative process. There are no generally accepted, classical proportions of components in this salad. There is also no single list of ingredients that must be present in a dish. Therefore, every housewife has a unique opportunity to find the ideal ratio of vegetables and pickles, a perfectly balanced taste. I suggest starting with one of the basic options in order to eventually prepare your own classic vinaigrette. This recipe is with potatoes, sauerkraut, beets and beans - very common in Russian cuisine. The technique of its preparation is simple, almost primitive. The main thing is to cook vegetables deliciously so that they retain their color, aroma and taste as much as possible. The rest of the cooking comes down to chopping and stirring - absolutely nothing complicated. Before reading step by step recipe I advise you to read about the features of this dish.
Some features of the classic version of vinaigrette
- The composition of the salad may vary, but the main components should be vegetables (beets, onions, carrots, potatoes) and various pickles, which make the bland vegetable taste more rich. In addition to these ingredients, legumes are often added to the vinaigrette - beans, green pea, lentils. Often salted herring and mackerel fillets are added to the dish. In this case, the amount of pickles is reduced, and the amount of potatoes is increased. Among the classic ingredients, hard-boiled eggs are sometimes found. They, like vegetables, are cut into cubes. You can add salted, pickled ingredients to the salad: cucumbers, olives (olives), capers, mushrooms.
- IN traditional recipe onions are mentioned, and they take about the same amount as other vegetables. Green onions are also allowed. The taste of this vinaigrette is softer and the consistency is delicate.
- All vegetables that require heat treatment are first thoroughly washed, removing any remaining soil with a brush (sponge). There are 2 main ways to prepare root vegetables: boiling and baking. In the first case, the vegetables are cooked in their “uniform”, at a moderate boil. Cover the pan with a lid, leaving a hole for steam to escape. Beets are cooked separately, and carrots and potatoes can be placed in one bowl. When baked, the taste becomes more intense and the color becomes brighter. Before going into the oven, the root vegetables are wrapped in foil or packed in a heat-resistant bag.
- Cool the prepared vegetables completely. Clean and start slicing.
- Vinaigrette salad gets its name from the noun “vinaigre,” which is translated from French as “vinegar.” It is on the basis of this product that a classic salad dressing from boiled root vegetables is prepared, which is called “Vinaigrette”. It is prepared from a mixture of wine (apple) vinegar, vegetable oil, ground pepper and salt. All ingredients are taken in arbitrary proportions (to taste). It is recommended to mix the dressing in a separate bowl with a whisk until the salt dissolves completely. Mustard is often added to vinaigrette with herring. You can omit vinegar; it is rarely used in the Russian version of the dish.
- To mix the salad, it is advisable to use ceramic, glass or enamel dishes.
- If the vegetables are too watery and tasteless, they are mixed with a small amount of sugar.
Required Products:
How to prepare a vinaigrette with cabbage and boiled beans (classic recipe):
Wash the beets. Without peeling, boil, bake or. Cooking beets, depending on the variety and size, takes 40-120 minutes. Determine readiness by piercing the root vegetable. The beets wrapped in foil are baked for 40-70 minutes. Chop the peeled and cooled vegetable. All main components of the salad are chopped into cubes. Add salt. Drizzle the beet slices with oil. Stir. This way the beets will color other products less. | 
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Boil the washed potatoes and carrots in one pan, with the skins on. An alternative method is baking. Check the vegetables for doneness 30-35 minutes after the start of cooking. If necessary, increase the cooking time. Peel and chop the carrots. | 
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Do the same with potatoes. | 
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Rinse the cucumbers from brine. Grind. Instead of cucumbers, you can put pickled champignons, oyster mushrooms, boletus and other mushrooms. | 
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Chop finely green onions. If desired, replace it with onion. | 
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Boil the beans until tender. Any variety is suitable for vinaigrette. It is recommended to soak it in cold water 6-8 hours before cooking, if possible, changing the liquid every 2-3 hours. Soaked beans cook for approximately 50-90 minutes. If you do not soak them, it will take 2-2.5 hours to cook the beans. To speed up the process, pour in washed beans. cold water in a ratio of 1 to 4. Place on fire. After boiling, add 1 tbsp. l. sugar for 1 tbsp. beans. It will only take 40-50 minutes to cook the vegetable until soft. You can also make vinaigrette with canned food. Drain them and rinse them in clean water. Squeeze the sauerkraut from the liquid. If the strips are too long, cut them. Mix pickles and boiled vegetables. Add peas if desired. I didn’t have any, and the beans turned out to be quite enough. Season the salad with sunflower oil or classic dressing. | 
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Stir. The vinaigrette is ready! It is advisable to eat it about a day before. At long-term storage he loses his expressiveness taste qualities. Store in the refrigerator in an airtight container. | 
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If you are preparing a vinaigrette with canned beans, then the beans need to be boiled. In order for the beans to cook faster, they need to be completely filled with cold water for several hours (or better yet, overnight), then drained. Fill the beans with clean water, put on the fire, bring to a boil, reduce the heat and cook until tender (the cooking time of the beans depends on the variety, it can cook from 30 minutes to 1.5 hours). The finished beans should become soft, but at the same time remain intact and not overcooked. There is no need to salt the beans during cooking. Peel the boiled beets and cut into small cubes, place in a plate and add 1-2 tablespoons of sunflower oil (the oil is mixed with the beets so that the bright color of the beets does not stain the rest of the vegetables), mix and set aside.
Dice the pickled cucumbers and a small peeled onion. Peel the apple and also cut it into cubes. Add cucumbers, onions and apple to potatoes and carrots.
After this, add beets to the salad.
Add boiled beans and sauerkraut to the salad. Season the prepared vinaigrette with salt and pepper.
Add the remaining sunflower oil to the salad. It is better to take aromatic homemade oil. Mix well and serve a juicy, hearty, tasty vinaigrette with beans and sauerkraut to the table.
Bon appetit!
And sauerkraut is very tasty and original salad, while preparing simply and quickly. The dish is very satisfying and nutritious. The taste of the vinaigrette with beans without potatoes is very rich; the sweetness of the beets, which is present in almost every recipe, can be traced, and is complemented by pickled and fresh vegetables, giving the food a slight sourness and freshness.
This is regular, with the addition of legumes. The taste is delicate, as boiled vegetables and pickled beans are added to it. You can change the taste of the dish by increasing or decreasing the amount of salty ingredients.
What is included in the vinaigrette:
- Fresh cabbage – 280 g;
- Beetroot – 180 g;
- Carrot – 170 g;
- Potato tubers – 230 g;
- Onion – 140 g;
- Pickled beans – 90 g;
- Flaxseed oil – 80 ml;
- Juice of half a lime;
- 1 bunch of greens;
- Salt - 8 g.
Prepare a vinaigrette with canned beans:
- Wash and boil vegetables (carrots, potatoes and beets) until tender. After cooking, cool, peel the root vegetables, cut into cubes.
- Peel the cabbage from the outer rough leaves, chop it, then add a little salt and sprinkle with squeezed lime juice. Lightly knead with your hands to release the juice.
- Peel the onion and chop finely.
- Open the can of beans, rinse the beans in running water to remove the viscous marinade. You can use a colander for this.
- Rinse and chop the greens.
- Mix all the products, add salt and add vegetable oil.
- It is recommended to cool the appetizer before serving.
TIP: beets have a pigment that, if handled carelessly, can color all other products included in the dish. To prevent this from happening, the root vegetable must be boiled and cut separately from other vegetables, and before mixing the snack, the pieces must be mixed with vegetable oil. This way they will be covered with an oil film and will not stain.
Recipe for vinaigrette with sauerkraut and beans
When you add pomegranate seeds to a dish, you get a wonderful combination. The grains go well with boiled vegetables and add new flavor tones to the snack.
What products are needed for the vinaigrette:
- Salted cabbage – 330 g;
- Beetroot – 210 g;
- Canned beans – 130 g;
- Onion – 110 g;
- Pomegranate seeds – 160 g;
- Salt – 7 g;
- 1 bunch of greens;
- Vegetable oil – 90 ml.
Vinaigrette with sauerkraut and beans:
- Wash and bake the beets in the oven at a temperature of 190 degrees. After the root vegetable has softened, it must be cooled and peeled. Cut into small cubes.
- Chop the sauerkraut if necessary. Rinse under running water if the marinade is too salty.
- Pour the canned beans from the jar into a sieve and rinse a little to remove the marinade.
- Peel the onion and chop it.
- Peel the pomegranate, carefully remove the grains, remove the white films.
- Rinse and chop the greens.
- Mix the salad ingredients in a large bowl, add a little salt and oil.
- Before serving, decorate the appetizer with herbs.
TIP: To carefully remove the pomegranate seeds without damaging their integrity and not filling everything with red juice, you need to cut off the top of the fruit and make a cut lengthwise. Then tilt the product over the bowl and carefully tap the fruit on the bottom with a blunt object. This way the grains will carefully separate from the skin.
Vinaigrette classic recipe with beans
This dish uses a lot healthy snack from cabbage, which gives the dish acidity, freshness and a pleasant taste. The main taste of the salad depends on the composition of the marinade: it can be spicy, hot or salty.
Products needed for cooking (4 servings):
- Sauerkraut – 360 g;
- Potatoes – 200 g;
- Beets – 220 g;
- Pickled cucumber – 160 g;
- Carrot – 190 g;
- Canned beans – 140 g;
- Vegetable oil – 75 ml;
- Salt – 8 g.
Vinaigrette step by step recipe:
- It is most convenient to use pickled cabbage pre-shredded. So, if the product was in a marinade that was too salty, it needs to be washed off a little so as not to spoil the dish.
- Wash the beets and potatoes, cook until ready, after the root vegetables have cooled, peel and cut into cubes.
- expose carrots heat treatment no need, you just need to rinse the fruit of the dirt, peel the top layer and chop it into the size of root vegetables.
- Cut the pickled cucumber into cubes, and squeeze the chopped pieces a little to remove excess marinade.
- Transfer the canned beans from the jar to a colander and rinse the beans with warm water.
- Add the ingredients to a common bowl, add a little salt and mix with butter.
Vinaigrette with beans
Kelp is an excellent product that is very rich in iodine and other essential elements. Sea kale should be in every person's diet. If you don’t want to eat this product in its pure form, why not try it in its composition? The taste will be very interesting and unusual.
Products required for salad (for 4 servings):
- Beets – 260 g;
- Carrots – 200 g;
- Potatoes – 230 g;
- Canned beans – 160 g;
- Onion – 90 g;
- Sea cabbage – 350 g;
- Pickled gherkins – 160 g;
- Olive oil – 75 ml;
- Lemon juice – 30 ml;
- Onion greens;
- Salt – 6 g.
Prepare vinaigrette at home:
- Rinse beets, carrots and potatoes in water and cook until tender. After the products have cooled, peel the skins and cut each ingredient into small cubes.
- Peel the onion and chop it.
- Cut the pickled cucumbers into small segments.
- Rinse canned beans.
- Wash the kelp and cut into short strips.
- Wash the onion greens and chop them.
- For dressing, mix vegetable oil And lemon juice. To ensure that the dish is salted evenly, you can add salt to the butter sauce.
- Mix all ingredients with dressing, cool and serve to guests.
How to prepare vinaigrette:
- Boil beets and carrots, peel and cut into cubes.
- Open the jar of pickled champignons and drain the marinade, chop the mushrooms if necessary.
- Rinse the beans from the marinade.
- Drain liquid from canned peas.
- Peel the onion and chop it.
- Chop the washed greens.
- Squeeze the cabbage from the marinade and shorten the strips.
- Rinse the lettuce leaves, dry with a paper towel and place on the bottom of the plate.
- Mix all products in a separate bowl and season with oil.
- Place the mixture on lettuce leaves, cool and serve to guests.
It is prepared quickly; the ingredients needed to create this dish are almost always available to thrifty housewives and do not require long-term heat treatment.
Everyone knows what vinaigrette is. First of all, it is a storehouse of vitamins, especially in winter, when it is difficult to find fresh vegetables from the garden. I usually make a classic vinaigrette.
But during Lent, when we limit the consumption of meat and, accordingly, proteins, I add boiled beans to the vinaigrette prepared according to the classic recipe. This makes the vinaigrette more nutritious. But the taste characteristics do not suffer at all; many people notice that the vinaigrette with beans is even tastier than usual.
True, I’m too lazy to boil beans every time, but after my husband gave me a multicooker-pressure cooker, it became much easier and faster.
To prepare the bean vinaigrette you will need:
Beets - 300 gr;
Carrots - 300 gr;
Potatoes - 300 gr;
Sauerkraut - 300 g;
Pickled cucumber - 2 pcs;
Boiled beans - 200 g;
Onion - 1 piece;
Sunflower oil - 100 ml;
Salt - to taste.
Recipe for vinaigrette with beans:
1. Prepare vegetables for the salad in advance: boil beets, carrots and potatoes in their skins until tender. Also boil the beans. If you have a multicooker-pressure cooker, then the process of cooking beets and beans will take you much less time - 15-20 minutes and you're done! Cool all ingredients.
2. Peel the beets and cut into small cubes.
3. Peel the carrots and cut into small cubes.
4. Do the same with potatoes., as with beets and carrots.
5. Rinse the sauerkraut under running water. and let the liquid drain. If you like the rich “fermented” taste, then there is no need to rinse.
6. Cool the boiled beans.
7. Cut the cucumbers into small cubes.
8. Finely chop the onion. To prevent the onion from becoming bitter, you need to dip it in boiling water for 10-15 seconds. But this is not for everybody. I use a regular bow.
9. Mix all ingredients in a large bowl. Add salt.
10. Before serving, add sunflower oil. I love unrefined (flavored) sunflower oil. It’s healthier, and its taste reminds me of my childhood. You can also add unscented oil - whatever suits your taste.
My bean vinaigrette is ready!
Bon appetit!
More recently, vinaigrette is an indispensable dish for Russian festive table. Many people still prefer vinaigrette to the more fashionable ones. But in everyday life we should eat beautiful food. Prepare or, here you go. These are very delicious dishes will definitely decorate your table, and your loved ones will definitely praise your culinary talent.
