Previously, vinaigrette was prepared by famous chefs, and the dish itself was found only on the royal table. Now anyone can make such a salad at home.

Vinaigrette is an appetizer characterized by a high content of vitamins and minerals and low calorie content. Residents of European countries call it “Russian salad”, because it contains ingredients traditional to our country. For example, it is quite difficult to find sauerkraut outside of Russia.

The salad got its name during the time of Alexander I. According to history, a famous chef from France looked into the palace kitchen to watch how Russian chefs prepared food. He saw the cook pouring vinegar on an unknown dish and said the word “vinaigrette.” This is what vinegar was called in France. The courtiers believed that the French expert had announced the name. From that moment on, the royal menu included a dish with a name of French origin.

Classic recipes involve the use of beets, carrots, potatoes, pickled cucumbers, sauerkraut and onions in equal proportions. The exception is onions, which are usually added more, and carrots, which are added less. A sauce made from vegetable oil, three percent vinegar, salt and pepper is used as a dressing.

Classic vinaigrette

Classic vinaigrette is a healthy, light, inexpensive snack that has a positive effect on the functioning of the digestive system. The list of required ingredients includes pickles, potatoes, and beets. They also add sauerkraut or pickled apples.

Ingredients:

• Potatoes – 2 pcs.
• Beets – 1 pc.
• Carrot – 1 pc.
• Pickled cucumber – 2 pcs.
• Sauerkraut – 100 g.
• Pickled apple – 1 pc.
• Vinegar – 0.25 cups.
• Vegetable oil – 2 tbsp. spoons.
• Green onions, dry mustard, sugar and vinegar.

How to cook:

1. Boil carrots, potatoes, and beets separately. Cut the prepared vegetables into strips or cubes. Also cut the apple and cucumbers. Place the ingredients in a bowl, add shredded cabbage.
2. The next step involves preparing the dressing. Pour some water into a small bowl, add dry mustard, sugar, butter, salt. After thorough mixing, dilute the resulting mixture with apple cider vinegar.
3. Before serving, season with sauce, transfer to a salad bowl, sprinkle with chopped onion.

For decoration, use pieces of boiled beets, fresh tomatoes, and cucumbers.

Video recipe

Delicious vinaigrette with beans

The next recipe I will present is a vinaigrette with beans. If you do not boil the vegetables, but cook them in the oven, the dish will receive unsurpassed taste and aromatic qualities.

Ingredients:

• Potatoes – 2 pcs.
• Beets – 1 pc.
• Pickled cucumber – 1 pc.
• Dry beans - 0.5 cups.
• Vegetable oil – 3 tbsp. spoons.
• Salt, parsley, lettuce.

Preparation:

1. Rinse and soak the beans in cold water for about 7 hours. Replace the water and cook the beans over low heat. After about two hours, remove from the stove and drain in a colander.
2. Boil potatoes and beets without first peeling them. I recommend cooking them separately. After cooling, cut the boiled vegetables and cucumber into cubes.
3. Mix the prepared products, add salt and oil. Before serving, garnish with parsley and lettuce leaves. The end result is a beautiful appetizer.

You can add a little sauerkraut, pickled mushrooms or pickled apples to the vinaigrette. Please note that the taste directly depends on the quality of cutting the ingredients. The finer the ingredients are chopped, the tastier the salad will be. Fried potatoes or boiled rice with meat are suitable for the second course.

Original recipe with herring

In the old days, vinaigrette was a French sauce made from olive oil, sugar, wine vinegar, salt, and mustard. It was used as a dressing for various salads, one of which was called vinaigrette. The basis was only fresh and boiled vegetables.

Beans, salted milk mushrooms, sauerkraut and even homemade herring are often added to vegetable vinaigrette.

Ingredients:

• Potatoes – 5 pcs.
• Large beets – 1 pc.
• Carrots – 2 pcs.
• Onion – 2 heads.
• Herring fillet – 1 pc.
• Sunflower oil – 3 tbsp. spoons.
• Apple cider vinegar – 1 tbsp. spoon.
• Green onions, sugar, pepper and salt.

Preparation:

1. Wash potatoes, beets, carrots and steam. After cooling, cut the potatoes and carrots into small cubes, and finely chop the beets (be sure to taste them to adjust the amount of sugar).
2. Cut the herring fillet into small slices, as for herring under a fur coat, and after peeling, cut the onion into half rings. If you cut into cubes, the taste will not be affected. Whoever likes it.
3. For the sauce, beat vegetable oil with vinegar, and then mix with mustard, sugar, and salt.
4. Combine the chopped fish with chopped onion, mix thoroughly, pour in a few tablespoons of the prepared sauce, and leave to marinate for 10 minutes.
5. Mix herring and onions with chopped vegetables and season with sauce. Add a little salt and pepper. After mixing, place in the refrigerator for two hours. This is enough for the ingredients to be saturated with the dressing.

You can serve in portioned bowls or in a salad bowl, after garnishing with onions and herbs.
I recommend serving the vinaigrette with herring in portions. Using a culinary ring, make circles from pieces of rye bread that will serve as the base. Without removing the ring, fill it with salad. All that remains is to remove the ring, garnish with the vinaigrette and serve on dessert plates.

Video recipe

How to cook in a slow cooker

Classic methods of preparing vinaigrette are known to all housewives. But the recipe in a slow cooker is known to only a few. I recently tried it out. The results of the experiment were surprising, and the finished dish turned out to be successful.

The first advantage of vinaigrette in a slow cooker is steamed vegetables. This processing preserves the taste, benefits and color as much as possible. They contain more vitamins, which is important. After cooking beets in a saucepan, difficulties arise with washing dishes, which are difficult to clean. Using a multicooker eliminates this need. Plus, you don’t have to chop boiled vegetables, they are cut raw and then mixed.

During the experiment, one drawback was discovered - different amounts of time are required to cook different products. Therefore, try to remove cooked vegetables from the multicooker in a timely manner.

Ingredients:

• Potatoes – 3 pcs.
• Carrot – 1 pc.
• Beets – 1 pc.
• Onion – 1 pc.
• Pickled cucumbers – 4 pcs.
• Canned peas – 0.5 cans.
• Salt, herbs, pepper and vegetable oil.

Preparation:

1. Wash, peel, and cut the potatoes, beets and carrots into cubes. Pour a liter of water into the multicooker bowl and add chopped vegetables. Activate steaming mode.
2. After about forty minutes, remove the potatoes from the container and place on a plate. Continue cooking carrots and beets. After another twenty minutes, remove the carrots. Beets usually take about eighty minutes to cook.
3. Chop the pickles and place in a salad bowl along with chopped onions and canned peas. Put the potatoes and carrots there, add salt and pepper.
4. Add the beets last. All that remains is to pour in the vegetable oil and mix thoroughly.

Before serving, place the vinaigrette on plates and garnish with herbs. It goes well with potatoes, oven-baked lamb, and other dishes.

Helpful information

Vinaigrette is present on the menu of every person living in our country. Despite the French name and Prussian roots, this is a Russian dish. In ancient times, only herring and beets were used. It is difficult to say why the herring was replaced with carrots and potatoes. However, now the treat is perfect for the Lenten table, everyday menu, and holiday feast.

Thanks to the efforts of the chefs, the salad was refined to a modern version, took root in the country, and became as popular as

This vitamin-rich, healthy vegetable salad is especially important to include in your menu in winter and during the off-season. Today you can find a variety of vinaigrette recipes. In addition to the classic offer, there are options, for example, with seafood, herring, beans and other additions that will add their own interesting touch.

Ingredients: 3 potatoes, large beets, a couple of carrots, an onion, 3 pickled cucumbers, half a can of canned green peas, fine salt, unrefined oil. The following is a classic vinaigrette recipe.

1. First of all, cook all the vegetables (carrots, beets, potatoes) right in their skins until tender.
2. When they become soft, remove, cool, and cut into small cubes.
3. Pickled cucumbers and onions are chopped in the same way.
4. The prepared ingredients are mixed in a bowl and salted. Peas without brine are added to them.

The appetizer is seasoned with a combination of unrefined oils, such as sunflower and olive.

How to cook with sauerkraut?

Ingredients: 2 medium beets, 2 carrots, 160 g sauerkraut, 3-4 medium potato tubers, unrefined oil, table salt, ground pepper.

1. To prepare a delicious vinaigrette with sauerkraut, you first need to bake all the vegetables except cabbage. First, the components are thoroughly washed with a stiff brush, sprinkled with salt, wrapped in foil and placed in the oven for 50-60 minutes.
2. The prepared vegetables are randomly chopped. For example, cubes or thin bars. To prevent beets from staining potatoes and other ingredients, you can season them with oil immediately after cutting.
3. The cabbage is squeezed out of excess brine. If necessary, its large pieces are cut.

All prepared products are combined in a deep salad bowl. They are salted, peppered and seasoned with oil.

Vinaigrette with herring, seasoned with special sauce

Ingredients: 2 boiled beets, carrots and large potatoes, 3 small pickled cucumbers, medium salted herring fillet, 130 g of canned green peas, 90 g of sauerkraut, a bunch of greens, fresh garlic to taste, light mayonnaise.

1. Boiled vegetables are cooled and cut into small cubes.
2. The cabbage is squeezed out and finely chopped.
3. The herring gets rid of even the smallest seeds, after which its fillet is cut into medium pieces. To make the housewife’s task easier, you can buy the fish in pieces.
4. Pickled cucumbers are randomly chopped with a sharp knife. It is best to chop them into miniature cubes.
5. To make the sauce, combine mayonnaise, crushed garlic and finely chopped herbs.
6. All the components prepared in the first four steps are combined in the salad bowl. Add canned green peas without brine to them.

All that remains is to add salt to the herring vinaigrette and season it with the resulting aromatic sauce.

Since the appetizer contains salted fish and pickled cucumbers, it is important not to overdo it with the amount of salt.

A simple recipe with pickles

Ingredients: 4-5 potato tubers, 2-3 sweet bright beets, 2 medium carrots, onions, 3-4 pickles, unrefined oil, table salt, favorite seasonings.

1. The declared vegetables, except onions and cucumbers, are thoroughly washed and boiled until softened. Next, you need to peel the products and chop them into small pieces.
2. The onion is chopped into miniature cubes. If you don’t want it to crunch in the finished appetizer, pour boiling water over the chopped vegetable for a couple of minutes.
3. The prepared ingredients are combined in a spacious bowl. Diced pickles are also sent there.

All that remains is to season the finished snack with unrefined oil, salt it and add any selected spices to taste.

Cooking with apples

Ingredients: 420 g potatoes, 80 g carrots, 170 g sauerkraut, 80 g pickles, 120 g beets, 130 g apples, 60 g canned green peas, onion, 4 tbsp. spoons of unrefined oil, 1 tbsp. a spoonful of table vinegar, rock salt. How to prepare a vinaigrette with apples is described in detail below.

1. First, potatoes and carrots are cooked directly in their skins over high heat until tender.
2. Large pieces of beets are boiled in a separate bowl.
3. The finished softened vegetables are peeled and cut into thin strips. You can grind the listed products arbitrarily according to the taste of the housewife.
4. The apples are peeled, cored and seeded, and then chopped into thin slices.
5. Pickled cucumbers are also removed from the seeds (and, if necessary, from the hard skin), after which they are randomly chopped.
6. The peas (canned) are placed in a colander and washed with running cold water.
7. For the sauce, vegetable oil is added and combined with table vinegar.

All prepared ingredients are placed in a bowl and poured over with the prepared dressing.

Vinaigrette with beans

Ingredients: a couple of beets, potatoes and carrots, a medium onion, 4 full tablespoons of sauerkraut, 5 tablespoons of canned red beans and green peas, vegetable oil for dressing and table salt.

1. First, the vegetables are cooked until soft. These are carrots, beets and potatoes. When the finished products have cooled, they can be peeled and cut into miniature cubes.
2. Try to chop the onion with a knife as finely as possible. Instead of the usual white vegetable, it is allowed to use red. To rid the onion of excessive bitterness, it is worth marinating its pieces in a mixture of table vinegar and water for a couple of minutes, and then rinsing with cold water.
3. If necessary, finely chop the sauerkraut.
4. All prepared ingredients are combined in a deep bowl. Canned legumes, previously freed from brine, are poured in there. If desired, red beans can be replaced with white ones.

Season the vinaigrette with beans with salted vegetable oil.

Original version with squid

Ingredients: 230 g beets, large onion, 90 g pickled cucumbers, 130 g canned green peas, 270 g squid rings, salt, spices and vegetable oil for dressing.

1. First of all, the seafood rings are boiled in salted water. To prevent them from turning out “rubbery”, squids are immersed in boiling water for 2.5-3 minutes. As soon as the product has cooled, it is finely cut.
2. Onions and cucumbers are chopped in the same way.
3. The beets are also boiled until soft, after which they are chopped into small cubes.
4. All ingredients prepared in the previous steps are mixed in a deep bowl. Next, add green peas without brine to them.
5. The appetizer is salted to taste, flavored with selected spices and seasoned with vegetable oil.

Before serving, leave the salad to sit for a while on the bottom shelf of the refrigerator.

Festive vinaigrette with mushrooms

Ingredients: 2 beets, large carrots, 3-4 potato tubers, rock salt, 2 pickled cucumbers, onions, sweet and sour apple, 230 g of salted honey mushrooms, 130 g of green peas (canned), 1 teaspoon of mustard, unrefined sunflower oil.

1. Vegetables (potatoes, beets, carrots) are washed with cold water and boiled until soft. When they have cooled, the food can be finely chopped.
2. Cucumbers are also chopped in the same way.
3. If the mushrooms from the jar are too salty, you should rinse them under cold water and only then finely chop them.
4. The apple gets rid of the seeds and the skin is cut off. Next, the fruit is cut into miniature cubes.
5. Onions are chopped in the same way.
6. The brine is drained from the peas.
7. All prepared components are placed in a common bowl.
8. For dressing, mix oil and mustard in a separate glass.

All that remains is to add the sauce to the appetizer and serve it to the table. If the vegetables are still warm, first cool the salad well.

How to serve a dish in an original way?

To beautifully decorate a vinaigrette, for example, for a holiday table, you can use the same products that were in the composition to decorate it. For example, for the version with beans, you can lay out delicious flowers made from canned legumes and fresh herbs on the surface of the snack. It is important to cut flowers and other similar decorations from boiled carrots or pickled cucumbers.

Beautiful patterns are easily made from canned peas, sweet corn, and miniature pickled tomatoes.

If a certain number of guests are expected, then the vinaigrette can be served to the table in portions in original festive molds. Each individual bowl is decorated with chopped herbs or slices of herring. A variety of salted fish perfectly complements the vegetable salad under discussion. This addition will make it more tasty and satisfying.

Vinaigrette is a very healthy and, moreover, delicious salad. He is known to many. And in many foreign countries, vinaigrette is also known as “Russian salad”. I think there is no point in convincing you of the benefits of this appetizing and tasty dish. After all, the basis of any vinaigrette is vegetables, such as potatoes, carrots, beets and pickles.
There are quite a lot of recipes for making vinaigrette, and every housewife probably has her own signature one. In addition, anyone can continue experimenting with products and prepare a vinaigrette to their own taste.

I bring to your attention several of the most popular recipes for making vinaigrette. After looking at them, I think you will no longer have the question of how to prepare a vinaigrette.

Origin of vinaigrette.

Vinaigrette, according to one version, was invented in one of the imperial kitchens of Alexander I. A “team” of several cooks assembled a combined dish from boiled vegetables, which was flavored with wine vinegar. Vinaigrette salad has taken root in Russian cuisine, as everyone liked it.

The most important thing for a vegetable vinaigrette is the dressing. It usually consists of a mixture of a weak solution of vinegar with vegetable oil, salt and ground black pepper. Today, there are other vinaigrette dressings. We will talk to you about some of them below.

Ideally, the prepared vinaigrette should not be bland or sour. The art of the chef preparing this vegetable salad was essentially balancing the flavors. As a rule, when preparing this salad, the ingredients are all taken in the same proportions, since there is no absolutely exact proportion of the products taken.

Vinaigrette - food preparation.

Before you prepare the vinaigrette, you need to prepare the ingredients. To do this, wash the vegetables (beets, carrots, potatoes), put them in a saucepan and cover with cold water. Cook the vegetables until they are ready, covering the pan with a lid. About 5 minutes before the end of cooking the vegetables, add salt. The resulting broth must be drained; it is not needed.

Peel cooked and then cooled vegetables. If you use sauerkraut in preparing the vinaigrette, rinse it (if it is sour) and squeeze it out.

Many people, when preparing a vinaigrette recipe, use onions - onions or green ones. When using onions, they should be cleaned (cut off the neck and bottom, and also remove the scales) and rinsed. When using greens, rinse them thoroughly and dry.

Many people like the recipe for vinaigrette with beans. In order for this vegetable salad prepared with beans to be especially tasty, the beans should be properly prepared.

It is best to soak the beans in cold water overnight. But if you didn’t have time to do this, then fill it with cold water and leave it to swell for at least two or three hours. This will allow you to cook it faster. The swollen beans will cook for about 20-30 minutes. But this figure is somewhat relative and to some extent depends on the type of bean itself. I prepare peas in the same way to make a vinaigrette.

How to cook vegetables for vinaigrette.

Vegetables for vinaigrette are boiled following certain rules. These rules do not change significantly and do not depend on what you cook. They are the same both for preparing regular vegetable salads and for summer or winter vinaigrettes. The same rules apply to those salads to which meat products are added.

Cook all vegetables separately from each other. This is done so that each product that is included in the vinaigrette (bell peppers, carrots, potatoes) retains its individual taste.
It is recommended to cook vegetables only in pre-salted water. The only exception is table beets, which require separate processing. As soon as you put the beets to cook, after a few minutes add a little sugar to the pan - then the future salad will have a piquant taste and at the same time a unique aroma.
As soon as the beets, carrots and potatoes are boiled, place each of these products separately in a colander, rinse with cold water, peel and cut according to the description of the specific recipe.
It is best to boil potatoes in their skins. Potatoes cooked in this way are able to retain beneficial microelements and vitamins to the maximum extent.
To prevent cooked beets from staining other products included in the vegetable salad with their juice, they are first moistened with a small amount of vegetable oil, and only then mixed with the rest of the boiled vegetables. .

Preparing the vinaigrette.

At the moment, vinaigrette is one of the most common vegetable salads. Each housewife, of course, has her own favorite vinaigrette recipe. And there are quite a lot of these recipes for making vinaigrette. I'll tell you about some of them.

Vinaigrette with sauerkraut.

Vinaigrette ingredients:

beets - 3 pieces,

potatoes - 3 pieces,
carrots - 3 pieces,
pickled cucumbers - 4 pieces,
sauerkraut - 300 grams,
pickled green peas - 400 grams,
red onion - 1 piece,
pepper, salt,
vegetable oil

How to make vinaigrette:

Boil carrots, potatoes, carrots, beets until tender.

Squeeze the sauerkraut well and chop finely. Also cut carrots, beets, potatoes and cucumbers into cubes. Chop the onion as finely as possible. Mix everything thoroughly and carefully.

Season with salt, add a little freshly ground black pepper and season with vegetable oil (or olive oil) to your taste.

Vinaigrette with beans.

Vinaigrette is considered a cold appetizer. It is also called abroad “Russian salad”. You can make a vinaigrette only with vegetables. Recently, boiled and salted fish, various seafood, meat products (ham, fried and boiled meat) and even mushrooms have increasingly become used as an additive to it. By adding new products to the vinaigrette, we give it a unique and special taste.
Ingredients for vinaigrette with herring:
carrots - 2 pieces,
potatoes - 2 pieces,
beets - 2 pieces,
pickled cucumbers - 3 pieces,
lightly salted herring fillet - 150 grams.

For the mustard sauce:
mustard - 2 tablespoons (without top),
chicken egg (its yolk) - 2 pieces,
dry white wine - 2 tablespoons,
vinegar - 2 tablespoons,
sugar - 2 tablespoons,
meat broth - 2 tablespoons,
vegetable oil (olive) - 2 tablespoons.

How to make vinaigrette with herring:

Rinse the carrots, beets and potatoes thoroughly. Place in a saucepan and boil. As soon as the vegetables are boiled, remove them from the pan, cool, peel and cut into small cubes.

To prepare the sauce, place all ingredients in a saucepan, place on heat and stir until the liquid thickens. Before the liquid boils, remove it from the heat. Season with pepper and salt. You can reduce the amount of sugar (however, this will all depend on your taste).

Peel the cucumbers from seeds and skin and cut into cubes. Cut the herring into small cubes, mix with vegetables and cucumbers in a deep plate. Season with prepared mustard sauce.

Vinaigrette with green peas.

Ingredients for green pea vinaigrette:

beets - 2 pieces,
carrots - 2-3 pieces,
potatoes - 2-3 pieces,
green peas - 200 grams,
pickled cucumbers - 1-2 pieces,
green onions - 50 grams,
onion - 1 head,
vegetable oil for dressing,
pepper and salt - to your taste

How to make vinaigrette with green peas:

Without peeling, boil beets, potatoes and carrots in a saucepan. Cool the boiled vegetables, peel them and cut them into small cubes.

Cut the pickled cucumbers into the same cubes.

Mix all the ingredients you have prepared for making vinaigrette with green peas well, adding canned green peas and salt to your taste.

Next, add pre-chopped green and onions. Season the prepared vinaigrette with green peas with vegetable oil, salt and pepper to taste, and you can serve it.

Vinaigrette dressing.

Vinaigrette dressing is one of the main components for preparing a delicious vinaigrette.

Long gone are the days when vegetable oils (sunflower, olive, corn) were widely used for dressing vinaigrette. Today many people prefer vinaigrettes that are seasoned with sour cream, mayonnaise, and a mixture of mustard and mayonnaise.

But among the most famous and widespread vinaigrette dressings, mustard and vinegar dressings are the most widespread. In addition, they are prepared very simply and easily.

Vinegar dressing.

Mix a little vegetable oil, ground black pepper, sugar and vinegar in a plate. As you can see, making a vinegar vinaigrette is very easy.

Mustard dressing.

Grind the yolks of steamed eggs together with mustard, salt and sugar thoroughly. Then add vegetable oil little by little. At the same time, continue to thoroughly grind the mixture you are preparing. Once all the vegetable oil has been combined with the mustard and egg yolks, add ground black pepper and pour in the vinegar.
I think that preparing mustard dressing for vinaigrette will not be difficult for you either.

How many calories are in vinaigrette?

In order to answer the question, what is the calorie content of vinaigrette, you should first clarify that it contains boiled vegetables that can retain some of their beneficial substances.
Vinaigrette also contains a number of different beneficial substances that are so necessary for humans. This is probably why many people are often interested in how many calories are in vinaigrette.

Due to the fact that the vinaigrette contains almost only boiled vegetables, at first glance you might think that there are not so many calories in the vinaigrette. The calorie content of vinaigrette largely depends on its dressing. It depends on what dressing you used when preparing this vegetable salad.

So, one hundred grams of classic vinaigrette salad, which is seasoned with vegetable oil, will contain 220 Kcal.

Vinaigrette: benefits and harms.

Vinaigrette, from the point of view of such a science as nutrition, is a pretty good dish. But if a person has problems such as diabetes or excess weight, then you should give up this vegetable salad. The thing is that the vinaigrette consists of three main products - boiled potatoes, carrots and beets. These products contain a large amount of carbohydrates, which are quickly and easily absorbed by the body. At the same time, insulin levels in the blood may rise sharply. And this, in turn, provokes the development of diabetes.

Many people mistakenly believe that sauerkraut, which is part of the vinaigrette, is very healthy. Yes, sauerkraut is a healthy product, but not for everyone. It should not be consumed by people with pathologies of the gastrointestinal tract (peptic ulcers, colitis, gastritis, etc.), as it contains coarse fiber and a fairly large amount of various organic acids. This sauerkraut can contribute to the appearance of pain, spasms and discomfort.

As for pickled cucumbers, they should not be consumed if cheap vinegar, which is synthetic, was used to prepare them. To do this, use only natural vinegar - wine, apple.

Vinaigrette diet.

The vinaigrette diet is one of the nice and simple diets. It helps normalize the functioning of the gastrointestinal tract and helps reduce appetite, due to the fairly large number of vegetables used. The vinaigrette diet is designed for 3 days. With its use, you can easily lose about two kilograms of excess weight without restricting yourself in any way in your diet.

Preparing a dietary vinaigrette.

Do you want to lose weight? Nothing could be simpler. Just prepare a diet vinaigrette for weight loss and lose weight with pleasure. The dietary vinaigrette is prepared in the same way as the classic one, only:

Instead of canned green peas, add boiled green peas to the vinaigrette. If you don't have fresh green peas, use frozen ones.

Instead of pickles and sauerkraut, use seaweed, which contains a lot of useful minerals. Add fresh herbs to the vinaigrette and the delicious dietary vinaigrette is almost ready.

The vinaigrette diet should last three days, no less. We prepare the vinaigrette for the whole day. Only vinaigrette can be eaten. You can drink green tea, but without adding sugar. You can supplement your meal with unsweetened fruits.

Useful tips for making vinaigrette.

When preparing vinaigrette, you should adhere to the following rules:

To prevent the potatoes from getting soggy during cooking, cook them by adding a small amount of table salt to the water.

To make boiled potatoes easy to peel, immediately immerse them in cold water after boiling.

If you boil carrots by adding a small amount of sugar to water, they will have the color and taste of fresh carrots.

Almost any container is suitable for mixing vinaigrette ingredients. The only exception is metal.

Watch the video recipe How to make vinaigrette.

Vinaigrette is a delicious salad. A classic vinaigrette can be both light and satisfying - it all depends on the ingredients included in the recipe.

Most often, according to the classic recipe, the vinaigrette contains only vegetables. However, for satiety, you can add anything you like to this salad, including meat. Abroad, this dish is called Russian salad, and the word itself has long become a household word due to its picturesque composition and interesting appearance.

Considering that the vinaigrette contains quite simple ingredients, it is necessary to pay special attention to their quality: the overall taste of the salad will depend on the taste of each ingredient.

Classic vinaigrette - step-by-step recipe with photos

Classic vinaigrette is considered a winter dish. His recipe includes products that are usually stored in housewives' pantries from late autumn until spring. Classically, a salad recipe is just that: budget-friendly, tasty and prepared from stock. However, no one will stop you from preparing your favorite vinaigrette in the summer!

Ingredients:

• one beet;
• bulb;
• carrot;
• 5 small potatoes;
• two lightly salted cucumbers;
• sauerkraut;
• salt;
• pepper;
• vegetable oil

Preparation

1. First we need to cook all the vegetables. To do this, put potatoes, carrots and small beets into boiling water.

Beets take the longest to cook, so if you get a large one, open it in a separate container until soft. About halfway through cooking, add cold water. The beets will cook much faster.

1. Carrots and potatoes are cooked for about 20 minutes.

1. Let the vegetables cool a little so they don't burn our hands. Peel the potatoes and cut them into small cubes.

1. Peel the carrots and grate them on a coarse grater. In the traditional version, carrots are cut into cubes.

1. Carefully peel the beets, grate them or cut them into cubes, just like other vegetables.

1. Chop the onion.

1. Cut pickled or pickled cucumbers into cubes.

1. All you have to do is take a large bowl and mix all the chopped vegetables in it.

1. Add sauerkraut to the vinaigrette to taste, but you can make the salad without it.

Some housewives prefer to stew cabbage for vinaigrette.

All we have to do is mix the salad again, pepper and salt it, and then season it with a special dressing sauce. You will find his recipe below. But you can simply pour aromatic sunflower oil over the vinaigrette.

The traditional vinaigrette according to the classic recipe is ready! It is laid out on deep plates and served on the table as a main course, because it turns out to be satisfying.

Classic vinaigrette - recipe with fresh cabbage

An unconventional version of the classic vinaigrette with fresh cabbage can be turned into an excellent summer dish - low in calories and very tasty. Such a vinaigrette may well become a “trick” of a modern young housewife who follows culinary fashion trends and her figure.

To prepare we will need:

• 400 g fresh cabbage;
• 2 beets;
• 2 carrots;
• three boiled potatoes;
• a glass of peas;
• boiled beans - half a glass;
• olive oil 3 tablespoons;
• half a lime, salt to taste.

Preparation:

1. Place beets, carrots and potatoes in cold water and leave them to cook for 20 - 25 minutes.

Beets can be cooked in the microwave. Wash it thoroughly, cut it in half and put it in a regular plastic bag. We tie it, but so that there is air inside. We pierce it with a knife in two or three places. Set the microwave to full power and time for 10 minutes. If it is not enough, then add it later.

1. During this time, we need to chop the cabbage very finely: it is better to cut out the veins from it, otherwise the delicate texture of the salad will be spoiled.
2. Finely chop the onion and add it to the cabbage.
3. Cool the vegetables slightly and peel the potatoes, carrots and beets.
4. Boiled vegetables can be grated, but it is best to cut them into small cubes - this way the salad will have a more harmonious taste, and almost all the ingredients will be the same in size and appearance.
5. To the cabbage add diced vegetables, peas and boiled beans to taste. Legumes can be canned, baked or steamed. Mix the future dish.
6. Prepare the vinaigrette dressing. To do this, mix lime juice with vegetable oil at a ratio of one to one.
7. Salt the vegetable mixture and fill it with dressing - two to three tablespoons will be enough.

The ingredients in this salad may vary depending on the contents of the refrigerator.

If desired, you can remove potatoes from the salad. This way it will be less filling, but dietary, so it’s suitable even for a late dinner.

Vinaigrette with green peas

An even lighter vinaigrette recipe in terms of calories, which is strikingly different from the classic version. We will use as much fresh vegetables as possible, which means this is a great summer dish.

Ingredients:

• a glass of beans;
• a glass of fresh or canned peas;
• two fresh cucumbers;
• 2 potatoes;
• 2 carrots;
• a lot of greenery;
• lettuce leaves;
• vinaigrette dressing.

Preparation:

1. This vinaigrette recipe is as simple as possible; you don’t need to cook almost any vegetables except potatoes. We first clean it, and then put it in cold water, then most of the starch will come out of it. Cook until done.
2. Cut the slightly cooled potatoes into small cubes.
3. Add beans and peas to the potatoes. We can use canned beans, or we can boil the beans and put the peas directly fresh.
4. Cut the cucumbers into small cubes, the size of peas. Add them to the salad mixture.
5. Now it’s the carrot’s turn: for a fresh summer vinaigrette, we won’t boil it, but wash it well and grate it on a coarse grater.
6. The most creative stage of preparing our salad begins: take a bunch of your favorite greens - you can use dill, parsley, celery leaves or fresh green onions. Chop the greens and pour them into the salad - pay attention to the amount of green color, in our case, the more, the better.

Arrange the salad in portions and add vinaigrette to taste. If necessary, pepper and add a spoonful of dressing.

Even lovers of traditional recipes will love the incredible combination of flavors of fresh vegetables and herbs! Bon appetit!

Classic vinaigrette - recipe with baked vegetables

In Rus', vinaigrette was prepared from vegetables baked in the oven. In this case, the salad turns out drier, not watery, and the benefits of baked vegetables far exceed their boiled counterparts. In addition, the taste of the dish becomes more intense. This salad can be eaten even by people on a strict diet for health reasons.

Ingredients:

• 430 grams of beets;
• 170 g carrots;
• 230 g potatoes;
• fresh green peas about 130 g;
• olive oil 50 g;
• a little sugar;
• salt;
• pickle;
• parsley.

Preparation:

1. Cut the beets into large slices, pour in olive oil, sprinkle with salt and place on a baking sheet.

1. We also chop the carrots and potatoes coarsely, pour in oil and sprinkle with spices and place on a baking sheet with the beets.

You need to bake the vegetables, covering them with a sheet of foil, for half an hour.

1. Combine the coarsely chopped baked vegetables in a bowl.

1. Add finely chopped pickled cucumber. Scald the green peas with boiling water and also add to the salad.

1. Finish the preparation of the vinaigrette with finely chopped parsley and coarse sea salt and sugar.

The traditional Russian recipe produces a vinaigrette that is quite glamorous in presentation - in it the vegetables are not finely chopped, but chopped into large pieces. This allows you to taste each ingredient separately. By the way, it turns out very tasty.

Vinaigrette dressing

Of course, a traditional vinaigrette can simply be topped with vegetable oil and sprinkled with salt, but it is much more interesting to prepare a special dressing that will highlight the taste of the dish and give it new shades.

Dressing ingredients:

• wine vinegar - two tablespoons;
• dill and basil;
• olive or linseed oil (you can take any vegetable oil, but these are better);
• salt to taste;
• freshly ground allspice.

Preparation

1. Pour wine vinegar into a jar, salt and pepper it.

It is very good to let this sauce sit for several hours, then the herbs and spices will permeate the oil.

1. Swing the jar in the air, whisking the liquid.
2. Pour in vegetable oil, close the lid of the jar and shake vigorously again to combine the vinegar and oil.
3. Finely chop the greens and add to the jar to taste, shake well again.

A wonderful vinaigrette dressing is ready!

Regardless of which vinaigrette recipe you choose, it will definitely turn out tasty and appetizing. Don't forget that a properly prepared dish is only half the battle in cooking, the other 50% is the correct presentation.

I suggest you watch a video recipe for making a classic vinaigrette with herring

Bon appetit and see you new recipes!

Vinaigrette is a traditional dish of Russian cuisine, which is easy to prepare and has a piquant taste. Sauerkraut and pickled cucumbers add a special mystery to the dish. It is important to properly prepare the ingredients for mixing, not to overcook them, and the light salad will turn out to be of amazing quality. In addition to the classic vegetable recipe, you can diversify the salad with fish, such as salted herring, any meat, or add your favorite vegetables. Let's prepare a classic vinaigrette salad recipe and find out how much time it will take.

How to make vinaigrette. Grocery list

We will need:

• 3 pieces of small potatoes;
• 2 pieces of medium beets;
• 2 pcs sweet carrots;
• 2 pieces of large salted or pickled cucumbers;
• 150 grams of sweet sauerkraut;
• 1 head of onion or sweet salad onion;
• 3-4 tbsp. spoons of apple cider vinegar;
• half a can of green peas;
• some water;
• 2 tbsp. spoons of vegetable oil;
• sugar;
• dry mustard;
• a couple of green onion stalks.

How to make vinaigrette. Step-by-step preparation

• First, potatoes, carrots and beets must be boiled until tender.
• Boiled vegetables must cool, for which it is enough to immerse them in a container with cold water for a few minutes.
• Cooled vegetables are peeled and cut into small cubes. Cucumbers should be cut into the same shape. Then put everything in a large salad bowl.
• Finely chop the onion and add to the rest of the vegetables.
• Before cutting, sauerkraut is squeezed out of its juice so that the resulting salad does not drown in liquid. If the cabbage feathers are too large, they can be cut into smaller straws, up to 2-3 cm. Then add it to the bowl with the chopped vegetables.
• The next stage is preparing the filling. To do this, pour a little water into a separate container, add dry mustard, vegetable oil, sprinkle with a couple of pinches of salt and sugar. After mixing the ingredients, pour vinegar over them and mix thoroughly again.
• Add green peas to the vegetables in a bowl and pour in the prepared dressing, mix everything thoroughly.
• Since each person has his own taste, after everything is mixed, you should taste the salad and, if something is missing, add.
• The finished salad is decorated with finely chopped green onions on top.

How to make vinaigrette. Little subtleties for the perfect salad

• It is quite important to boil the vegetables correctly, because otherwise the overcooked products will not give the salad a decent look and taste.
• Each vegetable should be cooked in a separate pan. Boiling carrots until tender takes 25 minutes, beets will take 35 minutes, and potatoes will be ready 25 minutes after boiling.
• It’s better to cut the vegetables into small pieces, but don’t get carried away, otherwise you’ll end up with a tasteless porridge instead of a vinaigrette.
• The vinaigrette will retain its fresh taste and will not spoil after a couple of days if the vegetables are cut into the salad cold, that is, after cooking they should cool very well in the refrigerator or on the windowsill.
• The unique original taste of the salad is not immediately felt after tasting the freshly prepared salad. Let the vinaigrette brew for a couple of hours after it’s ready, the components will become saturated with each other, the taste of the onions will open up and fill the salad with its aroma.
• Instead of dressing, the salad is filled with simple vegetable oil, and it does not lose its taste. Oil is added as it cooks. To begin with, add a small amount to the chopped beets so that it does not color the rest of the products too much, then add evenly while adding the remaining ingredients one by one.
• The above is a recipe for a classic vinaigrette, but even this composition of products can be varied in any proportion and quantity according to the taste of the cook, which will change the taste of the salad.

In ancient times, the royal table was decorated and delighted with the taste of a unique vinaigrette. Spend no more than an hour preparing a simple and dietary dish and you will get a light, appetizing salad. Add lightly salted herring to the composition or place it next to it on a plate, dilute a light salad with boiled meat - an excellent nutritious dish is already on your table. Bon appetit!