Classic vinaigrette in variations: with peas, beans, pickled mushrooms, seaweed. Vinaigrette with herring, seasoned with special sauce

Almost everyone knows how to prepare vinaigrette. This dish was very popular in the Soviet Union. But not everyone knows that it can be diversified and made more original and tasty. Depending on the culinary preference, in addition to the usual ingredients, you can add squid, peas, cheese, beans or mushrooms. Try, experiment and delight your loved ones with new snacks.

This variation of cooking is familiar to many. The salad turns out healthy and tasty.

Ingredients:

sauerkraut – 100 g;
boiled carrots – 1 pc.;
boiled potatoes – 5 tubers;
boiled beetroot – 1 piece;
green onion – 50 g;
pickled cucumber – 3 pcs. ;
sunflower or olive oil – 3 tbsp. spoons.

Preparation:

Remove the peel from the boiled vegetables.
Cut beets, carrots, potatoes into cubes or strips.
If the cucumber has a hard peel, it is better to cut it off. Chop the vegetable in the same way.
Squeeze the juice from the shredded cabbage and add to the main mixture.
Stir the prepared vegetables.
Chop green onions.
Pour in the oil and stir until it touches all the ingredients.

Vinaigrette with sauerkraut - step-by-step recipe

Prepare an excellent dish in which all vegetable components are harmoniously combined and complement each other. It is a source of vitamins and health.

Ingredients:

large onion - 1 head;
canned peas – 120 g;
beets – 2 pcs.;
apple cider vinegar – 1 tbsp. spoon;
granulated sugar – 1 teaspoon;
potatoes - 3 medium tubers;
sauerkraut – 230 g;
salt to taste.

Preparation:

Boil the carrots in the same container with the potatoes, cook the beets separately.
Cool, peel the ingredients, cut into cubes.
Chop the onion.
Squeeze out excess juice from sauerkraut and add to the overall composition.
Sprinkle peas.
Grind sugar, salt, pepper with butter, dilute with apple cider vinegar, mix.
Pour the prepared sauce over the vegetables.

With herring, seasoned with special sauce

Vinaigrette with herring is gaining great popularity in society. A good replacement for the boring usual salads on the table.

Ingredients:

beets – 1 pc.;
herring fillet – 1 pc.;
apple – 1 pc.;
boiled egg;
dill – 25 g;
carrots – 1 pc.;
potatoes – 5 pcs.;
parsley leaves – 25 g;
red onion – 1 head;
lemon – 1.5 pcs.;
grainy mustard - 1 tbsp. spoon;
olive oil – 7 tbsp. spoon;
wine vinegar - 2 tbsp. spoons;
granulated sugar;
pepper mixture;
salt.

Preparation:

Boil the potatoes; you can also boil the carrots in the same container. Separately cook the beets. Cool the vegetables, peel and cut into cubes. Cut the beets into strips.
Grind the herring crosswise to form plates.
Chop the onion into half rings, pour in juice squeezed from lemon, and leave for half an hour.
Peel the apple, cut into strips, pour in juice squeezed from lemon to prevent it from darkening.
Chop the greens, chop the egg.
Combine the prepared components.
Put mustard into the oil, add granulated sugar, pour in vinegar, add salt to taste, and add a mixture of peppers. Stir thoroughly.
Before serving, mix vegetables with sauce and chopped herbs.

Vinaigrette with beans - ingredients

It differs from the traditional cooking method in that beans are added instead of the usual potatoes. The taste is unusual and the appearance is appetizing.

Ingredients:

canned beans – 250 g;
pickled cucumber – 3 pcs.;
carrot;
sauerkraut – 100 g;
beets – 2 pcs.;
salt – 7 g;
turnip onion – 100 g;
lemon juice;
sunflower oil.

Preparation:

Boil beets and carrots, peel and cut into cubes.
Drain the liquid from the beans, combine with the vegetables, and add the squeezed cabbage.
Chop the onion finely and scald with boiling water.
Cut the cucumbers into cubes.
Sprinkle salt to taste, add oil, squeeze lemon juice, mix thoroughly.

With squid

This cooking option has a twist. It contains squid, which makes the dish taste amazing.

For a richer taste and pleasant aroma, instead of boiling vegetables, try baking them in the oven. You can bake by wrapping each vegetable separately in foil or simply placing it on a baking sheet.

Ingredients:

squid – 2 pcs.;
cucumber – 2 pcs.;
beets – 1 pc.;
onion – 2 heads;
carrots – 2 pcs.;
potatoes – 5 pcs.;
sunflower oil – 5 tbsp. spoon;
ground pepper – 0.5 teaspoon;
dill – 27 g;
salt.

Preparation:

Boil the squid for 3 minutes, chop finely.
Boil the root vegetables, cool, cut into cubes, mix the ingredients.
Cut the cucumbers into cubes and add to the general composition.
Chop the onion, sprinkle with seasonings, salt, add oil, mix everything.
Garnish the squid vinaigrette with chopped dill.
The dish should be cooled before serving.

With mushrooms

Another unusual option that is ideal for lovers of forest gifts. In order for the salad to be stored as long as possible, all products must be chilled and at the same temperature during cooking.

Ingredients:

pickled mushrooms – 250 g;
beets – 1 pc.;
onion – 1 pc.
pickled cucumber – 1 pc.;
lemon juice – 1 tbsp. spoon;
carrots – 1 pc.;
Sunflower oil – 3 tbsp. spoons;
potatoes - 2 tubers;
salt;
black pepper.

Preparation:

Boil the potatoes in the same container with the carrots, chop into cubes.
Boil the beets and chop them too.
Chop mushrooms, onions, cucumbers.
Mix the products, add pepper and salt.
Beat the butter with lemon juice, pour over the vegetables, stir.

With green peas

A simple and very quick preparation option. If you want to get a richer taste of vegetables, then instead of boiling them, bake them in a sleeve. This cooking method will retain more vitamins in root vegetables, which are lost when boiled.

Ingredients:

pickled cucumber – 5 pcs.;
red onion – 2 pcs.;
boiled beetroot – 4 pcs.;
peas – 400 g;
boiled potatoes – 6 pcs.;
olive oil;
boiled carrots – 3 pcs.;
ground pepper;
wine vinegar – 50 ml.

Preparation:

Boil the root vegetables in advance, peel, cut into half-centimeter cubes, and mix.
Pour vinegar into the oil, add salt and pepper, stir.
Cut the cucumbers and add to the vegetables.
Add the peas, after draining the liquid.
Pour in the sauce, stir.

With melted cheese

It’s delicious to diversify this aromatic dish with cheese.

Ingredients:

beets – 210 g;
greens – 50 g;
potatoes – 170 g;
homemade mayonnaise – 200 ml;
carrots – 120 g;
processed cheese – 90 g;
green onion – 55 g;
pickled cucumber – 220 g.

Preparation:

Boil the root vegetables, peel and cut into slices.
Cut the cucumbers into circles.
Chop the greens with green onions.
Cut the cheese into small cubes.
Stir everything.
The vinaigrette will taste better if you season it with homemade mayonnaise.

If you decide to cook according to the classic version, then add more onions than beetroot, and use less carrots.
Onions can cause bitterness in the finished salad. To prevent this from happening, pour boiling water over it after chopping. The bitterness will go away, and the taste of the dish will become softer.
Always boil beetroot separately if you do not want all the vegetables to turn red.
To prevent the vegetables from coloring in the finished salad, chop the beetroot, mix with sunflower oil, let stand, and add it to the rest of the products last.
If the dish is prepared with pickles, it must be consumed within 24 hours. This is a perishable food that cannot be stored for a long time even in the refrigerator.
Bright, red, sweet beetroot is suitable for cooking. If using a forage variety, add a spoonful of sugar.
To make the salad tasty, chop the vegetables finely, but do not overdo it, the food may turn into porridge.
Before chopping vegetables, you need to cool them to room temperature. Otherwise, the dressing will warm up and the dish will be spoiled.

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

Just don’t be mistaken that vinaigrette is a national Russian dish. In fact, no one knows the exact time and country of its origin, and of course the author of the recipe is not known. The word vinaigrette (vinegar) is French, which was voiced by Russian chefs 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 origins, a 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), chopped egg white, grated egg yolk, pickles, beets, and as a dressing - sour cream, oil or vinegar.

Vinaigrette was brought to Russia already at the end of the 19th century by traders and diplomats from Germany, but at that time it did not immediately gain popularity. Observing 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 salad has its own specific steps that should be taken into account and followed.

Classic Vinaigrette: recipe with green peas

What is the secret of the excellent taste of classic vinaigrette? Experienced chefs are confident that to prepare a real cold appetizer, it is necessary, first of all, to comply with the proportions of the products placed in the ancient dish.

Only under this condition can the nutritional properties of each component of the 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 an overly pronounced salty, spicy or tart connotation in the food. By following the suggested tips and recommendations, solving the problem is not very difficult.

Ingredients:

0.5 kg of homemade salted cabbage;
five potato tubers;
three sugar beets;
a can of green peas (you can buy a combined version with the presence of carrots);
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 make a classic vinaigrette with green peas - step-by-step recipe with photos:

Place potatoes and beets in different dishes, boil them in their skins or put them in the oven for baking.

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

Peel the vegetables and chop into small cubes. To preserve the bright color of the beets, put the chopped pieces in a separate bowl, pour in 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, when salting, the vegetable was chopped into strips that were too long, it is advisable to shorten them to ensure a convenient and aesthetically pleasing meal. It’s not very pleasant to “catch” food hanging from your lips!

Place the prepared ingredients in a porcelain or enamel bowl (not a metal one).

Add canned peas and chopped dill.

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

Determine the quantity and ratio of components according to taste. Make salad dressing immediately before use.

The presented vinaigrette recipe cannot be approached from the position of some 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 on the classic vinaigrette salad recipe, many additional, varied options with different ingredients have appeared that make the dish unforgettable and a frequent guest on any holiday table.

Vinaigrette: classic recipe with sauerkraut and beans

For the “Classic” vinaigrette with beans, we prepare the following products:

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

How to prepare vinaigrette salad with beans and sauerkraut:

Some ingredients should be completely boiled:
Potato tubers and carrots that have the same cooking time can be put into one container.
Beets are cooked separately for up to 45 minutes.
Dry red beans are pre-soaked for 6-8 hours in water at room temperature, then cooked for 50 minutes - 1 hour.
Boil the eggs.

Once cooking is complete, wait until it cools down. Products need to be cut, if possible I maintain a square configuration. This way 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, especially in winter, to taste more high-calorie food, then salted herring is added for this.

Required Products:

two boiled carrots;
5 boiled potato tubers;
beet;
white onion;
a bunch of green onions;
a spoonful of table salt;
purified 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 and remove all bones. The 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: into thin half rings, squares. If the onion is “evil”, then before slicing it can be kept in water for a couple of hours.

After the vegetables have cooled, they need to be cut into small cubes and finely shredded cabbage should be added to them.

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

By the way, herring in a classic salad can be replaced with shrimp. This 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 vinaigrette with mushrooms without cabbage

For this salad, the generally accepted ingredients are used:

boiled potato tubers, beets and two carrots;
onion and green onions (bunch);
lightly salted cucumbers;
sunflower oil, not flavored;
a can of pickled beans;
marinated mushrooms.

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

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

You can use any mushrooms, but honey mushrooms and chanterelles are best suited; they are dense and do not scatter. The marinade should be poured out first. There is no need to add salt, since the pickled beans and mushrooms already have sufficient saltiness.

Chop all the products, including mushrooms, if they are large, add beans and pour in oil. A hearty and very tasty Vinaigrette salad 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;
purified butter 60 g;
2 tablespoons lemon juice.

Recipe for vinaigrette without pickles:

The cabbage must be squeezed out of excess juice, then thinly sliced. After cooling, cut the boiled vegetables into cubes. Chop the onion. Drain all the pea juice from the jar. Pour all ingredients into a salad bowl, pour over 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 preparation in order to be able to leave the familiar spicy taste of the vinaigrette. Therefore, you will have to add more vinegar and pickles.

Ingredients of the dish:

several medium crispy cabbage leaves;
beets, carrots and potato tubers;
lemon;
small bulb;
two small pickles;
sunflower oil.

Preparation:

Boil potato tubers and carrots separately from beets. Burak must be boiled in salted water with one spoon of 9% vinegar added to it. After boiling, peel all vegetables and cut into cubes.
Wash the cabbage leaves and chop into thin small strips.
Cut the onion into thin half rings. Pour squeezed lemon juice over chopped onions.
Next cut the cucumbers into small pieces.

Mix the entire composition, except the beets, with half the oil. Only after this procedure add beets and oil and mix again. The classic vinaigrette with fresh cabbage is ready.

Recipe for “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 tree leaf;
salt;
mayonnaise mixture;
a few drops of Tabasco.

How to cook:

Traditionally, two carrots, potato tubers and beets are boiled. Once ready, the vegetables are peeled and cut into standard squares.

Pickled cucumbers are cut into small squares.

The fish is placed and boiled in water with the addition of cloves, allspice peas and a bay leaf. After cooling, cut into small slices.

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

Recipe for vinaigrette with potatoes, beets and cauliflower

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

How to make a delicious vinaigrette with cauliflower:

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

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

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

Vinaigrette salad for a festive table with beef and pickled cucumbers

This recipe makes a classic vinaigrette tasty and satisfying. Surprise your guests - prepare a meat vinaigrette for the holiday.

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

Recipe for vinaigrette with meat for the holiday table:

Cut boiled beef, beets, potato tubers, two pickled cucumbers and two carrots into cubes. Remove the 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 lemon dressing: take 6 tablespoons of olive oil, crush 2 medium cloves of garlic and squeeze the juice out of half a lemon;
recipe for dressing on eggs: take two egg yolks, a teaspoon each - 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: use aromatic oil (90 ml) and wine vinegar (90 ml), a small head of garlic, squeezed or finely chopped, 1.5 teaspoons of mustard powder, sugar and salt. Place all this in a salad bowl and mix thoroughly.
homemade “Pesto”: mix two teaspoons of white wine with purified sunflower oil (6 tablespoons), finely chopped green onions, parsley, dill, 1 teaspoon of mustard, and a pinch of salt in a container. Add ground black pepper to taste.;
topping for boiled egg salad: boil 2 eggs until hard. Then remove the yolks from the whites. Crumble two yolks, pour in two tablespoons of 6% vinegar and six tablespoons of sunflower oil, sprinkle with black pepper and salt, add mustard powder (1 teaspoon), pass the white through a grater.;
homemade “Pepperoni”: a spicy topping made from medium-sized bell peppers baked in the oven. When the pepper has cooled, it is finely chopped, and vinegar, five tablespoons of purified sunflower oil, five pinches of mustard, a pinch of black pepper powder and salt are added to the pepper. Mix the entire composition thoroughly;
French dressing for salad vinaigrette: in a container, combine balsamic vinegar, in small quantities, 30 grams of olive oil, a spoonful of basil, honey and mustard powder. Before dressing the salad, the dressing must be shaken.

Vegetables to be cooked must be baked or boiled with their skins on in order to retain all their beneficial and flavorful properties.

All vinaigrette dressings must be prepared and mixed separately, and only then added to 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 food more finely, the more pronounced its taste will be.

What are the benefits of vinaigrette salad?

Although vinaigrette is an economical snack available to everyone, it contains many useful substances, thanks to its constituent vegetables and dressings.

Potatoes contain vitamin C and boost the body's immune system as a whole.

Beets, with the minerals they contain, ensure weight loss and regulate metabolism.

Carrots contain iodine, keratin, and calcium.

Sauerkraut has strengthening and bactericidal effects.

Use of oil in salad makes it easier and improves bowel movements.

Be that as it may, vinaigrette has become a Russian national dish, which is ready to delight, give energy and strength at any time of the year.

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

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

There is an opinion that the vinaigrette was created at the court of Tsar Alexander the First. A cook from France (Antoine Careme), who worked in the royal kitchen, saw his Russian colleagues pouring vinegar over chopped vegetables and asked: “vinaigre?”, which translated meant vinegar. Since Russian chefs did not understand French well, they decided that this was the name of the dish, but Antoine only wanted to make sure that vinegar was used as a dressing for preparing the dish. Since then, vegetable salad has been called vinaigrette.

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

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

You will need:

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

Preparation:

1. For a tasty vinaigrette, where the onion will not taste bitter or burn, you need to marinate it. Cut the peeled onion into medium cubes. Pour 0.5 liters of water into a bowl, add 2 tablespoons of vinegar and the same amount of sugar. Place chopped onion in a bowl with water, vinegar and sugar. Leave for an hour.

2. While the onions are pickling, cut the beets first into slices and then into small cubes. Brush the beets with vegetable oil. This must be done so that it does not release a lot of juice and color other vegetables.

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

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

5. Combine all chopped ingredients in one large saucepan. Add peas to the container.

6. Rinse the pickled onions under cold water and add them to the pan.

7. Wash the green onions and cut them into small pieces and add them to the vegetable mixture. Mix all the ingredients of the dish.

This vinaigrette can be stored undressed for up to several days in the refrigerator. Take it out as desired and eat it for lunch and dinner. Very healthy and tasty.

The salad appeared as a result of the fusion of two dishes - “herring under a fur coat” and the traditional “vinaigrette”. In the vinaigrette, instead of herring fillets, you can use preserved food, because it is often easier to buy in any store.

You will need:

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

For refueling:

table vinegar - 1 tbsp. l.;
Sunflower oil – 3 tbsp. l.

For the marinade:

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

Preparation:

1. To prevent onions from becoming bitter in a dish, marinate them. To do this, peel the onion, chop finely, and place in a bowl. Add salt, sugar, water, vinegar to it. Leave to marinate for 15 minutes.

2. For the vinaigrette, you need to prepare the vegetables in advance. Boil them in their skins and cool. Then peel off the skin. First peel the boiled beets, potatoes and carrots and then cut them into medium cubes.

3. Check the herring fillet for seeds. Then chop into medium cubes.

4. Cut the pickled cucumbers into small cubes.

5. Place all the chopped vegetables in a deep bowl. Drain the pickled onions and place them in a bowl.

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

8. Season the vinaigrette with salt and pepper and mix thoroughly. The salad should sit for an hour.

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

Hearty vinaigrette with beans, fresh cucumbers and herbs

When preparing this dish, you can use not only white, but also red beans. If you don't want to cook beans, use canned beans. Unlike previous recipes, here we will use fresh cucumbers. This salad will be more useful for those who cannot eat salted and pickled vegetables because of their pungency.

Instead of flax oil, it is allowed to season the vinaigrette with sesame, olive or sunflower oil. Use a ceramic knife to cut vegetables to retain more vitamins.

You will need:

white beans – 140 g;
beets – 3 pcs.;
carrots – 2 pcs.;
potatoes – 4 pcs.;
green onions;
dill;
salt;
lemon juice;
flax oil

Preparation:

1. Soak the beans overnight to plump them up. Drain the water from it. Place the beans in a saucepan of cold water and simmer until tender, 40 minutes.

2. Boil beets, potatoes and carrots. Cook them with the lid closed. You can check the readiness of vegetables by piercing them with a fork. They must be pierced through. Remove the vegetables from the pan and wait until they cool. Peel the vegetables.

3. Cut carrots, beets and potatoes into cubes. Mix ingredients in a saucepan.

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

5. Finely chop the green onions. Chop the dill. Add onion and dill to vegetables. Add salt to taste. You can add a little freshly ground black pepper.

6. Pour freshly squeezed lemon juice into the pan. Add oil and stir vinaigrette. Leave it to sit for a while. The flavors of all the vegetables will mix and it will only taste better.

A very tasty and fresh vinaigrette is ready. The abundance of greens and fresh cucumber makes it very healthy, crunchy, suitable for both children and adults. Eat healthy.

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

An excellent visual example of how such a simple salad is prepared. Very appetizing and understandable. In addition, a new tasty ingredient appears - sour apple, which greatly enriches the taste. I highly recommend you try making this salad.

Vinaigrette with beans and stewed vegetables

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

You will need:

potatoes – 3 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
beets – 1 pc.;
cucumbers (pickled) – 3 pcs.;
sauerkraut – 200 g;
beans - 1 can;
water – 4 tbsp. l.

Onion marinade:

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

Dressing ingredients:

salt – ½ tsp;
sugar – 1 tsp;
mustard – 1 tsp.

Preparation:

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

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

3. Peel, wash, and cut potatoes, carrots and beets into small cubes. Pour oil into a deep frying pan, then place the beets and mix them thoroughly so that every piece is covered in oil. Place the carrots on top of the beets in an even layer; do not mix them. Spread the potatoes over the carrot layer. Pour in 4 tbsp. l. water. Cover the pan with a lid. Simmer vegetables for 5 minutes. over high heat.

4. Remove the container from the heat and set it aside without opening the lid. The vegetables should remain in this position for half an hour.

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

6. To prepare the dressing, drain the broth from the stewed vegetables, add salt, sugar and mustard, stir.

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

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

A very healthy raw food vinaigrette made from fresh vegetables and avocado

Vinaigrette is prepared exclusively from raw vegetables. This dish will help you maintain a slim figure and saturate your body with useful micro- and macroelements. In this version, potatoes are not used, since they are not eaten raw; zucchini will replace them. The rest of the vegetables are perfectly digestible in their raw form, and therefore the salad will bring a lot of benefits.

This salad should not contain canned vegetables. You can add fresh tomatoes, arugula, sour apple, and sour apple to it. To season the dish, you can use sesame, flaxseed, olive oil, and pomegranate juice.

You will need:

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

Preparation:

1. Wash thoroughly and then peel raw vegetables.

2. Cut the beets, carrots, and zucchini into medium cubes. Approximately the same as you usually cut into a vinaigrette or Olivier salad.

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

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

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

6. Add oil, mix ingredients.

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

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

Pickled mushrooms are an excellent substitute for pickled cucumbers. The salad is especially tasty with white or black milk mushrooms. You can also use other mushrooms (honey mushrooms, porcini mushrooms, boletus). If the season has been productive and you have prepared salted or pickled mushrooms at home, then you can use them. Otherwise, buy your favorite pickled mushrooms from the store. It can be honey mushrooms, champignons, or even a mixture of forest mushrooms.

You will need:

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

Preparation:

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

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

3. Remove the mushrooms from the marinade and allow excess liquid to drain. If you use pickled honey mushrooms, you can rinse them a little so that the viscous thick marinade does not spoil the consistency of the salad. If you use large mushrooms, chop them and place them in a salad bowl.

4. Add green peas to the salad. Sprinkle with fresh lemon juice. Salt the contents of the salad bowl. Season the vegetables with vegetable oil and stir.

Taste the vinaigrette to determine whether you need to add salt or not. If you wish, you can add a little vinegar for sourness, but pickled mushrooms will already give it a little. Determine everything to your taste. You can serve immediately or let it sit for about an hour.

Delicious vinaigrette with sauerkraut and without cucumbers

Sauerkraut is traditionally used in this salad. It goes well with pickled cucumbers, and you can also add it instead to add sourness to the dish.

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

You will need:

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

Preparation:

1. Wash the potatoes, carrots and beets and boil them until tender. Wait until the root vegetables have cooled, then remove the skins from them.

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

3. Place the peas on a sieve to drain the brine.

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

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

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

Decorate the finished vinaigrette with herbs.

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

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

You will need:

potatoes – 4 pcs.;
carrots – 2 pcs.;
crab sticks – 200 g;
beets – 2 pcs.;
pickled cucumber – 3 pcs.;
peas - 1 jar;
onion – 1 pc.;
green onions;
dill;
herring (preserved food);
mayonnaise.

Preparation:

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

2. Cut the boiled potatoes, carrots, and beets into cubes. Chop the crab sticks into small pieces. Cut the cucumbers into cubes of the same size. In a beautiful salad, all ingredients should be cut equally.

3. Mix all the vegetables in a salad bowl and add the onions. Add peas.

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

5. Stir the contents of the container.

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

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

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

You will need:

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

Preparation:

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

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

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

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

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

How to beautifully prepare a vinaigrette for the holiday - video recipe

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

There are so many variations of this favorite snack that choosing the best of the best is quite a difficult task. To solve the problem, there is a classic vinaigrette recipe, which not only reveals the culinary subtleties of creating the dish, but also immerses us in the traditions of “deep antiquity.”

The well-known method of obtaining a dish familiar from childhood rarely remains unchanged. Any housewife tries to contribute her element to the creation of a delicious dish. However, every craftswoman began mastering the preparation of snacks with the classic vinaigrette recipe.

Ingredients:

oil (olive or any lean);
beets - 4 pcs.;
potatoes - 4 pcs.;
canned peas - a small jar;
pickled cucumbers - 5 pcs. medium size;
greens, laurel leaf.

Whatever products make up the classic vinaigrette recipe, its main component, which shapes the taste of the dish, is beets. We use exclusively sweet table (not fodder) root vegetables.

Cooking method:

Place the potatoes and carrots in one pan, fill with water, and boil in their jackets until soft, which will take about 40 minutes.
Place the beets in another container so that the vegetable does not color the remaining components of the dish. Cook for approximately 1.5 hours in a large amount of liquid, some of which will certainly boil away during the heat treatment of the product.
Cool the prepared vegetables, then peel and chop. Chop the potatoes into small cubes, and arrange the carrots, pickles and beets in the same form.
Treat the last component with aromatic oil and leave it in a separate bowl. We add parts of the vegetable to the assembled appetizer immediately before serving, so that the root vegetable does not color the entire composition of the dish and retains the bright shades of each ingredient.
Mix the prepared products in a spacious bowl. Add canned peas, chopped dill, bay leaf. If desired, add a little salt and pepper, pour olive oil or fragrant sunflower fat.

The composition and quantity of ingredients in a classic vinaigrette recipe is approximate. The good thing about this appetizer is that you can improvise with it according to your personal tastes and preferences.

Cooking with sauerkraut

This ancient dish has long been prepared using homemade pickles. It is not surprising that vinaigrette with cabbage was the pride of every housewife.

Grocery list:

vegetable oil;
pickled peas - ½ jar;
beets and carrots - 2 pcs.;
potatoes - 3 pcs.;
sauerkraut - 300 g;
greens, onion.

Preparation procedure:

Wash the vegetables thoroughly, dry them with paper towels, and wrap them individually in foil. Place the pieces on a baking sheet and place them in an oven heated to 180 ℃ for an hour.
Products prepared in this way best retain vitamins and other beneficial substances. Not everyone knows that when eating boiled potatoes, we absorb only starch, since most of the beneficial components are contained in the baked peel!
Peel the cooled vegetables, cut them into cubes, and place in a spacious bowl.
Squeeze the juice from the sauerkraut. If it was chopped into too long strips, divide them into small pieces. Otherwise, parts of your favorite pickle will not hang very attractively from the fork, which will make the eating process less aesthetically pleasing.
Add peas from a jar, finely chopped pickles, and chopped herbs to the assembled ingredients of the dish.

Season the food with aromatic oil, mix everything carefully, and serve.

With green peas

This canned product is present in almost any vinaigrette, regardless of its composition. That's why the pea recipe is of particular interest to us.

Required Products:

lean oil (sunflower or olive);
canned peas - 200 g;
pickled cucumbers - 5 pcs.;
onion - small head;
beets and carrots - 1 pc.;
potatoes - 3 pcs.;
greens - according to preference.

For the best vinaigrette (any salad), you should use only brain peas!

This product has a soft, very delicate, slightly sweet and salty taste. Freeze-dried (reconstituted) peas are absolutely not suitable. It can be used for other dishes - soups, side dishes, etc.

Step-by-step preparation:

As always, we begin the action by boiling potatoes and root vegetables in their “uniforms”. We prepare the beets separately.
Cut the food into cubes. Why do we do it in this particular form? The answer is simple - any salad dressing penetrates better into vegetables chopped in a similar way.
Mix the ingredients, add finely chopped onions, quality peas, chopped herbs. Season the products with aromatic oil, mayonnaise or other chosen filling.

Mix the resulting mixture and serve immediately. It is not advisable to store cooked food for a long time. If there is any surplus left, put it in the refrigerator for no more than a day.

Vinaigrette with herring, seasoned with special sauce

Now let's talk about what kind of vinaigrette dressing will make its taste especially bright, pleasant and interesting.

Components used:

chicken yolks (raw) - 2 pcs.;
potatoes - 3 pcs.;
mustard (including cardamom) - 3 tbsp. l.;
beets, carrots - 2 pcs.;
broth (vegetable or fish) - 50 ml;
herring (preferably lightly salted) - 250 g;
pickled cucumbers - 3 pcs.;
vinegar (balsamic or wine) - 27 ml;
regular sugar - 25 g;
salt, pepper, herbs.

According to our ancient traditions, a truly “Russian” vinaigrette, like other salads, was usually seasoned with mayonnaise or fresh sunflower oil. However, such options are somewhat boring today. For variety, we will create a special spicy sauce - lemon fresh, which means “fresh”.

Cooking order:

Wrap raw vegetables in foil and bake for half an hour using the already known method. Cut the cooled products into small cubes and leave in a spacious bowl.
Add peeled herring (select all the seeds!), divide into small pieces, add to the vegetable mass. We also place finely chopped cucumbers (salted or pickled) here. If desired, use green peas and chopped herbs.
We are preparing the dressing. To do this, combine the broth, granulated sugar, yolks, mustard, and selected vinegar in a saucepan. Season the mixture with pepper and salt, heat it by simmering (do not boil!) until the composition thickens.
Pour mustard sauce over the food ingredients and mix everything carefully.

The salad dressing gave the dish a unique taste and transformed a familiar dish into an exquisite and very unusual dish.

Hearty snack with beans

When choosing a vinaigrette with beans for a festive feast, we not only strive to decorate the celebration with bright appetizers, but also to make them the most nutritious and satisfying.

List of products:

olive oil (sunflower oil is also possible) - 80 ml;
beets - 3 pcs.;
beans (preferably red) - 350 g;
Crimean onion - 2 pcs.;
carrots - 2 pcs.;
pickled cucumbers - up to 6 pcs.;
dill, salt, pepper.

Preparation procedure:

Soak the sorted and washed beans for 5-8 hours, cook in two liters of drinking water until soft (about 2 hours).
Next, we prepare (bake or boil) the main “trinity” of the vinaigrette - potatoes, beets and sweet carrots. Cool the vegetables, cut into cubes and place in a bowl.
Add the cooled beans, chopped herbs (onion, dill), season with the desired sauce, salt and pepper. Mix the composition thoroughly.

The prepared vinaigrette seems to be not much different from the usual one, but after the first serving we understand how tasty, satisfying, and incomparably aromatic this dish is.

With pickles

In the presented recipe we reveal all the secrets of the correct use of a salty product - crispy cucumbers.

Ingredients:

beets, carrots and potato tubers - 2 pcs.;
pickled peas - a small jar;
pickled cucumbers - 2 pcs.;
onion - head;
greens - according to preference.

Step-by-step preparation:

Boil the first three ingredients of the recipe in their skins. Beets - in a separate container, since their heat treatment requires more time. By the way, to prevent the vegetable from staining the pan, wrap it in a plastic bag, tie it tightly, and cook it in the usual way. Simple but effective!
Chop the cooled and peeled products, add chopped cucumbers to them. The main secret of this ingredient is very simple - the pickle must be of high quality, and even better - homemade!
Add peas, chopped onions, chopped herbs, mix everything well.

Season the salad with cucumbers just before serving.

Original version with mushrooms

A vinaigrette with sauerkraut turns out especially tasty if you also include mushrooms in the ingredients of the dish.

Product set:

carrots and beets - 2 pcs.;
potatoes - 3 pcs.;
salted mushrooms (ceps, honey mushrooms, milk mushrooms, boletus or other types of spore organisms);
spices, herbs.

Cooking process:

We wash the vegetables, boil/bake using the already known method, cool, chop into cubes, and place in a convenient container.
Mushrooms can also be used fresh, after frying them in oil until golden brown. Cut the salted product into small pieces or add it whole if the mushrooms are not very large.
Add chopped greens to the assembled salad and, if desired, add green peas. Mix the mass.

Season the food with spices and tasty sauce and serve.

How to make squid vinaigrette

This original recipe cannot be called traditionally Russian, but the modern version of the snack will pleasantly surprise even picky gourmets.

Ingredients used:

vegetable oil - 60 ml;
pickled cucumbers - 3 sh
onion and beet - 1 pc.;
potato tubers - 2 pcs.;
squid fillet - 250 g;
peas in a jar.

Cooking:

We wash the shellfish meat and dry it with paper napkins. Cut the fillet into small identical pieces, fry in oil for no longer than two minutes, otherwise the soft product will turn into inedible “rubber”!
Then we prepare it in the usual way: boil raw vegetables in their “uniforms”, cut them when cooled. We process the beets in a separate bowl, immediately pour fresh sunflower oil on them, preventing coloring of the remaining salad components.
Place the slices in a spacious bowl, add peas without liquid, cooled pieces of squid, and the desired greens.

Season the food with salt and pepper, season it with your chosen sauce, and enjoy the luxurious salad.

Vinaigrette is probably our most famous salad. It is even more famous than such salads as or. Not a single holiday is complete without a classic vinaigrette with peas, or even herring; we usually call it herring under a fur coat, but there is also a vinaigrette with herring under a fur coat.

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

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

Remember: The vinaigrette is one of the most important points. I think that this is one of the very good dressings: Dijon mustard is best suited 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 add vinaigrette. For a special aroma, you can add mustard or unrefined sunflower oil to the vinaigrette (mix half and half with refined oil).

8. Make the refueling. In a small deep cup, pour a little salt and ground black pepper, pour in lemon juice, add mustard, if yours is very spicy, add half a teaspoon, if not very hot, you can use a whole one, add honey, about 1 tablespoon, add a teaspoon of balsamic vinegar and add 2 tablespoons of vegetable oil. Mix everything. We try to stir so that the honey dissolves in the 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 the dressing over everything.

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

11. The vinaigrette is ready. Look how bright it turned out.

Place on plates and serve. If you leave it to soak for a while before doing this, it will be very good.

Bon appetit!

Ingredients:

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

Preparation:

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

2. Remove from the oven. Once the baked vegetables have cooled, remove them from the foil.

3. Cut the beets into small cubes, place them in a large deep cup and pour in vegetable oil. This is done so that the beets do not color the rest of the ingredients too much.

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

5. Add 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 won’t describe the preparation of the salad, but briefly: chop the cabbage, carrots, bell peppers thinly, cut them so that they are not long, you can add a little salt so that the juice comes out, mix. That's all.

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

Place on plates and serve. Or we serve it in a common dish if you have only your loved ones for company.

Bon appetit!

Ingredients:

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

Preparation:

1. Bake vegetables, beets, potatoes, carrots in the oven, in a bag. 30-35 minutes at 200°. Please note that I always give degrees Celsius. Remove from the oven and check doneness with a toothpick. 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 approximately 0.5 cm on each side. First, chop the beets and add vegetable oil there, mix. Why, we already know, so that beets do not color other vegetables too much.

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

5. Slice the pickles. If you like it saltier, add more. We also add it to the vegetables. Mix everything and add green peas. Also add peas to taste. Our children love it when there are a lot of peas. Don't add pea juice, it will make porridge. Mix everything again.

We are preparing the dressing.

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

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

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

9. Second version of dressing: At first everything is the same, salt, peppercorns, a clove of garlic, chop everything, but then differences appear. Instead of wine vinegar, use the juice of half a lemon, also vegetable oil, about three times more than lemon juice, add herbs, mix everything.

10. Here we have the second option and although they look almost the same, they differ in taste. The first is spicy, sharp, and the second is sour. I like it better with lemon, although it’s good with wine vinegar.

Try it, choose.

Bon appetit!

Ingredients:

Potatoes - 500 g.
Beetroot - 400 g.
Carrots - 250 g.
Apples (green, sour) - 2 pcs.
Onion - 1 head
Salt - 2 tsp.
Pickled cucumbers - 350 g.
Canned green peas - 350 g.
Sauerkraut - 350 g.
Pepper - 1 tsp.

Preparation:

Boil potatoes, beets, carrots, you can bake them in the oven.
Cool the finished vegetables, peel them and cut them into cubes.
We also cut two sour apples into small cubes and add them to the vegetables.
Finely chop the onion and also add it to the vegetables.
Salt the vinaigrette with two teaspoons of salt. Mix.
Add diced pickles.
Add green peas or the same amount of canned beans to the cup.
Add sauerkraut. Mix.
Season with one teaspoon of ground black pepper or to taste and mix again.
Pour 150 g of salad oil into the vegetables and mix everything thoroughly.

Boiled beets - 1 pc.
Boiled potatoes - 1 pc.
Carrots - 1 pc.
Sauerkraut - 100 g.
Canned green peas - 100 g.
Red onion - 1 head
Mayonnaise
Vegetable oil
Salt pepper

Preparation:

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

Boil the vegetables or cook them in a double boiler, then they will be a little crunchy and also retain all the beneficial substances..
We clean the vegetables. Cut into equal small cubes.
Finely chop the onion, we used red sweet onion, especially salad onion.
Instead of pickles we use sauerkraut
To prevent beets from coloring other vegetables too much, they must be cut, placed separately, seasoned with vegetable oil and mixed.
Add potatoes, onions, carrots, sauerkraut, and green peas to the beets. Mix everything thoroughly.
Salt and pepper to taste.
Divide the vinaigrette into two parts.

Season the first part with mayonnaise.

Season the second part with vegetable oil.

Now guests can order with the dressing they like.

Well, we got a classic vinaigrette, only one part of it is seasoned with mayonnaise, which doesn’t quite fit the classic.

Bon appetit!

Video - Vinaigrette with beans

Bon appetit!