Vinaigrette - proven recipes. How to make a vinaigrette

Despite the abundance of variations, the list of the main ingredients of the dish remains unchanged: potatoes, carrots, pickles (or), onions and, of course, beets. How to make a classic vinaigrette? Help for culinary beginners step by step recipe with photos and helpful tips. And experienced chefs can endlessly fantasize and combine vegetable cubes with new products - vinaigrette loves experiments, but does not lose its recognizable taste.

Total cooking time: 90 minutes
Cooking time: 10 minutes
Yield: 4 servings

Cooking

Large photos Small photos

Potatoes, beets and carrots should be boiled in advance (or cooked in a double boiler). Root crops do not need to be peeled, just rinse in running water, you can with a brush. Beets will reach full readiness in 1-1.5 hours, it is advisable to cook it separately. And you can put carrots and potatoes in one pan and cook for 20-30 minutes over moderate heat. After cooking, the vegetables must be completely cooled and peeled.

The traditional cut for vinaigrette is a cube with a side of about 0.5 cm. First of all, I cut the beets into a medium-sized cube. So that she would not color all other products pink, she added a tablespoon of vegetable oil to it and mixed thoroughly. As a result, each piece is wrapped in a thin layer of oil, which reduces (though does not completely eliminate) the ability of the beets to color the rest of the vegetables.

Chopped carrots into cubes. It is advisable to choose a sweet variety, a rich orange variety. All products can be poured into a deep salad bowl or pan immediately after cutting.

I chopped a small onion and a couple of pickles, as well as root crops. If the cucumbers are too watery, then do not forget to squeeze out the brine from them so that there is no excess liquid in the salad. It is best to use cask or pickled pickles in jars. Canned ones will not be an equivalent replacement, they do not have the same taste, aroma and “fortress”.

It remains to combine all the vegetables, salt and season with oil. Classic vinaigrette dressing - sunflower oil, especially unrefined, fragrant, natural. Some housewives like to fill the vinaigrette with mayonnaise, although this option cannot be called traditional.

In principle, on this preparation of vinaigrette according to classic recipe is considered finished, and it can already be served at the table.

But often such delicious additives as peas, beans or sauerkraut (optional) are included in the composition - they all fit perfectly into the composition of the dish and make it taste richer.

If you decide to add beans (canned in own juice, without tomato), then drain all the liquid from the jar and add a few tablespoons to the salad, mix gently. Instead of canned beans, you can use boiled and completely cooled beans.

Prefer peas? Add a few spoons, after draining all the liquid from the jar. Squeeze the sauerkraut from the brine and squeeze lightly so that the vinaigrette does not drip, cut into smaller segments if necessary. It remains to mix gently, and vinaigrette with sauerkraut ready! By the way, sour ingredients (cucumbers and cabbage) do not have to be used at the same time, you can adjust their amount to taste or take only one cabbage to acidify the vinaigrette. As you can see, I prepared just such a classic vinaigrette - with peas and sauerkraut.

It is best to serve the salad immediately after preparation, although the next day the vinaigrette will also be very tasty. Bon appetit!

If you want to cook your favorite salad in the summer, and there was no sauerkraut in the refrigerator, you can replace it with fresh. In this case, chop the head of cabbage, lightly salt and remember with your hands, leave it aside for a while while you cut the rest of the vegetables. Squeeze out the released juice, sprinkle the cabbage with lemon juice and add to the salad - the vinaigrette with fresh cabbage is ready!
Want to dress your salad with a more complex dressing? Take vinegar, vegetable oil, salt, some sugar and mustard. Lightly beat the dressing with a whisk, due to the mustard, the consistency should be homogeneous and thick, like an emulsion. Season with vinaigrette and serve.

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

The well-known way of getting a dish familiar from childhood rarely remains unchanged. Any housewife tries to bring her own element to the creation of a delicious meal. However, each craftswoman began mastering the preparation of snacks with the classic vinaigrette recipe.

Composition of ingredients:

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

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

Cooking method:

We put potatoes and carrots in one pan, fill it with water, boil in the "uniform" until soft, which will take about 40 minutes.
We spread the beets in another container so that the vegetable does not stain the rest of the components of the dish. We 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.
Let the cooked vegetables cool, then peel and chop. We chop the potatoes into small cubes, in the same form we arrange carrots, pickles and beets.
We process the last component with fragrant oil, leave it in a separate bowl. We attach parts of the vegetable to the assembled snack immediately before serving, so that the root crop does not color the entire composition of the dish, retains the bright shades of each ingredient.
We mix the prepared products in a spacious bowl. Add canned peas, chopped dill, bay leaf. If desired, add a little salt and pepper, pour with olive oil or fragrant sunflower fat.

The composition and quantity of products of the classic vinaigrette recipe is indicative. This appetizer is good because you can improvise with it according to personal tastes and preferences.

Cooking with sauerkraut

The ancient dish has long been prepared on the basis of pickles obtained at home. It is not surprising that cabbage vinaigrette was the pride of every housewife.

Grocery list:

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

Cooking order:

Rinse vegetables thoroughly, pat dry with paper towels and wrap individually in foil. We spread the blanks on a baking sheet, send for an hour to the oven, heated to t 180 ℃.
Foods prepared in this way retain vitamins and other nutrients best. useful material. Not everyone knows that when eating boiled potatoes, we absorb only starch, since most of the useful components are found in the baked peel!
We clean the cooled vegetables, cut them into cubes, place them in a spacious bowl.
Squeeze juice from sauerkraut. If it was chopped too long strips, we divide them into small pieces. Otherwise, parts of your favorite pickle will not hang very attractively from the fork, which will make the process of eating a little aesthetically pleasing.
We add peas from a jar, finely chopped pickles, chopped greens to the collected components of the dish.

Season the dish with fragrant oil, mix everything gently, serve.

With green peas

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

Required products:

vegetable oil (sunflower or olive);
canned peas - 200 g;
pickled cucumbers - 5 pcs.;
onion turnip - a 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 varieties of peas!

Such a product is distinguished by a soft, very delicate, slightly sweet-salty taste. Sublimated (restored) peas are categorically 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 crops in "uniforms". Beets are prepared separately.
Cut food into cubes. Why do we do it this way? The answer is simple - any salad dressing penetrates vegetables chopped in this way better.
We mix the components, add finely chopped onions, high-quality peas, chopped greens. We season the products with fragrant oil, mayonnaise or other selected filling.

We mix the resulting composition, immediately serve to the table. Long-term storage of cooked food is undesirable. If there is a surplus, we send them to the refrigerator for a period of no more than a day.

Vinaigrette with herring seasoned with special sauce

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

Used components:

chicken yolks (raw) - 2 pcs.;
potatoes - 3 pcs.;
mustard (with the inclusion of cardamom) - 3 tbsp. l.;
table beets, carrots - 2 pcs.;
broth (vegetable or fish) - 50 ml;
herring (preferably slightly 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 dressed with mayonnaise or fresh sunflower oil. However, such options today are somewhat "bored". For a change, let's create a special spicy sauce - lemon fresh (fresh), which means "fresh".

Cooking order:

We wrap raw vegetables in foil, bake for half an hour in the already known way. Cut the cooled products into small cubes, leave in a spacious bowl.
Add the peeled herring (select all the bones!), Divide into small pieces, attach to the vegetable mass. We also place finely chopped cucumbers (salted or pickled) here. If desired, use green peas and chopped greens.
We're getting ready to ship. To do this, we combine the broth, granulated sugar, yolks, mustard, selected vinegar in a saucepan. Season the mixture with pepper and salt, heat by simmering (do not boil!), Until the composition thickens.
Pour the mustard sauce over the ingredients of the food, mix everything gently.

Salad dressing gave the dish a unique taste, transformed the usual dish into an exquisite and very unusual dish.

Hearty snack with beans

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

Product List:

olive oil (you can also sunflower) - 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.

Cooking order:

We soak the sorted and washed beans for 5-8 hours, cook in two liters drinking water until soft (about 2 hours).
Next, we cook (bake or boil) the main "trinity" of vinaigrette - potatoes, beets and sweet carrots. Cool the vegetables, cut into cubes, put in a bowl.
Add the cooled beans, chopped greens (onion feather, dill), season with the desired sauce, salt and pepper. Thoroughly mix the composition.

The cooked vinaigrette seems to be not much different from the usual one, but after the first portion we understand how tasty, satisfying, incomparably fragrant this dish is.

With pickles

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

Composition of components:

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

Step by step preparation:

Boil the first three components of the recipe in uniform. Beets - in a separate bowl, as its heat treatment requires more time. By the way, so that the vegetable does not stain the pan, we wrap it in a plastic bag, tie it tightly, and cook it in the usual way. Simple but effective!
We cut the cooled and peeled products, add chopped cucumbers to them. The main secret of this ingredient is very simple - pickles must be of high quality, and even better - homemade!
Add peas, chopped onion, chopped greens, mix everything well.

Dress the salad with cucumbers immediately before serving.

Product set:

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

Cooking process:

We wash the vegetables, boil / bake in the already known way, cool, chop into cubes, place in a convenient dish.
Mushrooms can also be used fresh, previously fried in oil until golden brown. We cut the salty product into small pieces or add it in a whole state, if the mushrooms are not very large.
We attach chopped greens to the collected salad, if desired, lay out green peas. We mix the mass.

Seasoning food with spices and delicious sauce, serve to the table.

How to make vinaigrette with squid

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

Ingredients used:

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

Meal preparation:

We wash the clam meat, dry it with paper towels. We 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 cook in the usual way: boil raw vegetables in “uniforms”, cut them in a chilled state. We process the beets in a separate bowl, immediately pour them with fresh sunflower oil, preventing the remaining components of the salad from staining.
We spread the cuts in a spacious bowl, add peas without liquid, cooled pieces of squid, desired greens.

Salt and pepper the dish, season with the chosen sauce, enjoy a luxurious salad.

Making a vinaigrette is a simple process. The main thing here is to decide which components the dish will include, and the rest is a matter of technique. Today we are preparing a classic vinaigrette. We all remember this salad from childhood and not all of us love it, but it obviously has a lot of advantages and therefore it cannot be ignored.

Adjusting the taste of their favorite salad for themselves, someone prefers to cook it with peas, beans, pickles or sauerkraut, while others prefer a combination of vegetables with herring or hot smoked fish.

How to cook classic salad? Cooking beginners will be helped by a step-by-step recipe with photos and useful tips. And experienced chefs can endlessly fantasize and combine vegetable cubes with new products - the salad loves experiments, but does not lose its recognizable taste.

The classic vinaigrette recipe can be varied by adding mushrooms (salted or pickled), boiled fish or green peas to the salad. Prepare salad and boiled meat. You can also add chopped boiled egg to the salad.

Vinaigrette: the composition of a classic salad

What is in the vinaigrette?

This salad is made from only vegetables and dressing is added. Compound classic vinaigrette includes fresh onions, boiled potatoes, carrots and beets, sauerkraut, pickled cucumbers, canned peas, and dressing is made from vegetable oil with vinegar and a pinch of black pepper.

The proportions of the ingredients are usually arbitrary, although the recipe says to put them in equal amounts. But everyone can decide for himself what he likes best. If you add more oil to it, then fats will increase, if potatoes, then carbohydrates.

Nutritional value of vinaigrette:

The composition of the vinaigrette is unique because it is well balanced. First of all, this concerns the presence of three main components - proteins, fats and carbohydrates - in the vinaigrette. Most of all in the salad of fats of various properties - 10 g, slightly less carbohydrates - 6.6 grams, and only 1.4 g of proteins. In addition, the components of the dish contain a significant amount of water - 75.6 g, dietary fiber -1.6 grams, organic acids, unsaturated fatty acids.

Thanks to the vegetable composition, the salad also contains a lot of vitamins of almost all types: groups B, vitamin A, PP, C, E, N. There are also a lot of important trace elements, there is iron, zinc, iodine, copper, manganese, chromium, fluorine, molybdenum . And of the macronutrients are calcium, magnesium, sodium.

Despite the significant amount of carbohydrates and fats, the calorie content of the salad is small. And it can be further reduced by excluding, for example, potatoes and oil for dressing, replacing it with mustard or soy sauce. A small number of calories does not cease to make the salad a great source of energy. This dish is quite satisfying, but at the same time easy on the stomach. This is great option for an afternoon snack or a late dinner.

How many calories in 100 grams of vinaigrette with potatoes

The classic vinaigrette consists of boiled potatoes, beets and carrots, pickled or pickled cucumbers, sauerkraut, onions, canned green peas or beans.

All vegetables are finely chopped, mixed and vegetable oil is added. But a salad dressed vegetable oil, is considered the most useful. Polyunsaturated fatty acids contained in the oil contribute to better absorption of vitamins A and E, the strongest antioxidants.

If the classic recipe does not suit you, and you want to change it, then the calculation will have to take into account the calorie content of all products. Salad can be called low-calorie, as it contains approximately 130 kcal per 100 g. Calorie content per 100 g of the product:

Sauerkraut - 25 kcal;
Vegetable oil - 900 kcal;
Pickles - 15 kcal;
Green peas - 55 kcal;
Boiled potatoes - 78 kcal;
Pickled mushrooms - 26 kcal;
Salted herring - 160-217 kcal;
Mayonnaise - 680 kcal;
Onion - 15 kcal;
Boiled carrots - 35 kcal;
Boiled beans - 250 kcal;
Boiled beets - 40 kcal.

Some advise taking onions a little more than carrots, but this is a matter of taste (not everyone has an ardent love for onions). You can also add green onions if you have them. To dress the vinaigrette, use three percent vinegar, ground black pepper, salt and vegetable oil.

Vegetables (potatoes, beets and carrots) are boiled in their skins, cooled, peeled and cut into cubes. Cucumbers and onions are also cut, cabbage is chopped. Vinegar is combined with oil, salt, pepper, pour the ingredients obtained with the dressing and mix gently. Remember that all ingredients must be at room temperature - do not mix warm and cold ingredients. This will cause the salad to spoil quickly.

Instead of the classic dressing, you can use a dressing based on vinegar and mustard. To do this, salt, sugar and mustard are diluted in a small amount of water, pepper is poured in, oil is gradually poured in and three percent vinegar is added.

Vinaigrette - classic recipe: step by step recipe

Ingredients:

Sauerkraut - 100 g;
Potatoes - 3 pcs.;
Carrots - 1 pc.;
Canned peas or beans - 3 tablespoons;
Pickled cucumbers - 2 pcs.;
Onion- 1 PC.;
Beets - 2 pcs.;
Sunflower oil - 3 tablespoons;
Salt - to taste.

Cooking method:

Carrots, potatoes and beets must be boiled in advance on the stove or cooked in a double boiler. Vegetables do not need to be peeled, just rinse in running water. Beets will reach full readiness in 40-60 minutes (depending on how large the beets are), it is advisable to cook them separately. And you can put carrots and potatoes in one pan and cook for 20-30 minutes over moderate heat. After cooking, the vegetables must be completely cooled and peeled;
The traditional cut for vinaigrette is a cube with a side of about 0.5 cm. First of all, cut the beets into a medium-sized cube. So that it does not color all other products pink, add a tablespoon of vegetable oil to it and mix thoroughly. As a result, each piece is enveloped in a thin layer of oil, which reduces the ability of beets to color other vegetables;
Next, cut the carrot into cubes. It is advisable to choose a sweet variety of carrots, a rich orange variety. All products can be poured into a deep salad bowl or pan immediately after cutting;
Cut the potatoes in the same way. We recommend using easily boiled varieties - such potatoes are more aromatic and will crumble a little in the salad, enveloping the rest of the cubes, due to which the salad will turn out tastier;
Chop onions and 2 pickled cucumbers, as well as root vegetables. If the cucumbers are too watery, then do not forget to squeeze out the brine from them so that there is no excess liquid in the salad. It is best to use cask or pickled pickles in jars. Canned ones will not be an equivalent replacement, they do not have the same taste, aroma and stiffness;
It remains to combine all the vegetables, salt and season with oil. The classic dressing for vinaigrette is sunflower oil, unrefined, fragrant, natural is especially suitable. Some housewives like to dress their salad with mayonnaise, although this option cannot be called a classic;
On this, the preparation of vinaigrette according to the classic recipe is considered complete, you can serve it to the table. Bon appetit!

The recipe for this dish does not provide for the exact proportions of the ingredients that are added to it, so there are a lot of cooking options. To achieve the perfect taste, you can experiment with products. Often, vinaigrette includes such delicious additives as peas, beans or sauerkraut (optional) - they all fit perfectly into the composition of the dish and make it taste richer.

Vinaigrette - a classic recipe with peas

Ingredients:

Potatoes - 4 pcs.;
Canned green peas - 1 can;
Carrots - 2 pcs.;
Pickled cucumbers - 200 g;
Beets - 2 pcs.;
Sunflower oil - 5 tablespoons;
Green onions - to taste;
Salt - to taste.

Cooking method:

Boil the vegetables in unsalted water until fully cooked (we cook the potatoes in a separate pan so that they do not turn beetroot color ahead of time). It is advisable to choose two small ones instead of one large beet - this will significantly reduce the cooking time. We clean the ingredients that have cooled to room temperature;
Before cutting vegetables, it is advisable to keep them in the refrigerator for some time - chilled foods will be much easier to cut, and the finished salad will become more palatable. Carrots and potatoes cut into medium cubes;
We chop beets and pickles in the same way. Green onions, washed and dried, chop with a knife;
Now we combine all the components of the salad in a convenient deep container. After draining the marinade, pour the peas into an almost ready vegetable dish. Sometimes peas are replaced or combined with sauerkraut - a matter of taste;
The best dressing for vinaigrette is regular sunflower oil. For more original version you can add a little balsamic vinegar or lemon juice. But dressing the salad with mayonnaise is highly not recommended - this sauce will only disrupt the flavor composition of the salad;
Lightly salt, carefully mix the ingredients so as not to turn the salad into a vegetable "porridge". The dish does not require any pompous serving - we put the salad on ordinary plates;
The classic salad with peas is ready. In some recipes, beans or salted herring are added to the dish, but this is a matter of taste. Bon appetit!

If you decide to add beans (canned in their own juice, without tomato), then drain all the liquid from the jar and add a few tablespoons to the salad, mix gently. Instead of canned beans, you can use boiled and completely cooled beans.

Today, together with the site, we will prepare several classic vinaigrette recipes using the main ingredients: potatoes, beets, carrots, sauerkraut, pickled or pickled cucumbers, onions or fresh green onions, canned green peas. But the cooking methods will be different.

A salad with beans is also popular, in which the beans are mixed with potatoes, beets, pickles, lettuce, parsley, seasoned with a mixture of vegetable oil, pepper and salt. You can find a huge number of vinaigrette recipes.

How to make vinaigrette with sauerkraut

This is a traditional dish of Russian cuisine, which is easy to prepare and spicy in taste. Sauerkraut and pickles add a special mystery to the dish. It is important to properly prepare the ingredients for mixing, not to overcook them and light salad will be amazing quality. Let's make a classic salad recipe.

Ingredients:

Potatoes - 3 pcs.;
Pickled or pickled cucumbers - 2 pcs.;
Onion or salad - 1 pc.;
Carrots - 2 pcs.;
Beets - 2 pcs.;
Sweet sauerkraut - 150 g;
Canned green peas - half a can;
Green onions - several stems;
Vegetable oil - 2 tablespoons;
Apple cider vinegar - 3 tablespoons;
Sugar - a pinch;
Dry mustard - a pinch;
Salt - to taste.

Cooking method:

First, potatoes, carrots and beets must be boiled until tender;
Boiled vegetables should cool, for which it is enough to immerse them in a container of cold water for a few minutes;
Cooled vegetables are peeled and cut into small cubes. Cucumbers should be cut in the same shape. Then everything is put in a large salad bowl;
Finely chop the onion and add to the rest of the vegetables;
Sauerkraut is squeezed out of juice before cutting 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 step 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 them with vinegar and mix thoroughly again;
Add green peas to the vegetables in a bowl and pour the prepared dressing, mix everything thoroughly;
Since each person has his own taste, after everything is mixed, you should try the salad and, if something is missing, add;
Ready salad is decorated on top with finely chopped green onions. Bon appetit!

Modern recipes involve adding seafood (mussels, shrimp, squid), seaweed, corn, tomatoes, apples to the salad. Vegetables are offered not to boil, but to bake, which makes their taste richer. You can serve the salad both in a classic salad bowl and spread it on lettuce leaves in an elegant slide.

Vinaigrette is a salad of boiled vegetables, which owes its name to the salad dressing for this dish, which was common until the beginning of the 20th century. It is believed that it got its name at the court of Alexander I, when a French chef, who was watching the work of his colleagues, saw how they sprinkled a ready-made mixture of vegetables served on the royal table as a cold appetizer with vinegar.

There are many recipes for making vinaigrette, and every good housewife will surely have her own secret ingredient that makes the salad even more delicious and unforgettable. Russian people quickly fell in love with the salad, the recipe of which was originally invented, most likely within the framework of German or Scandinavian cuisine.

How to make vinaigrette: the subtleties of the perfect salad

It is better to cut vegetables into small pieces, but do not get carried away, otherwise you will end up with a tasteless porridge instead of vinaigrette;
Each vegetable should be cooked in a separate pan. Carrots will take 25 minutes to cook, beets will take 35 minutes, and potatoes will be ready in 25 minutes. after boiling;
Let the vinaigrette brew for a couple of hours after being ready, the components will soak into each other, the taste of onions will open and fill the salad with its aroma;
The salad will retain its fresh taste and will not deteriorate after a couple of days, if the vegetables in the salad are cut cold, that is, after cooking, they should cool very well in the refrigerator or on the windowsill;
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, a small amount in chopped beets, so that it does not strongly color the rest of the products, then evenly while adding the rest of the ingredients in turn.

The sour taste given to it by vinegar, apparently, led to the name "vinaigrette", from the French. vinaigre - vinegar. In addition to vegetables, apples, herring, sour cream were added to it. It is interesting that even the pirates knew how to make a salad, they called this dish salmagundi. The pirate vinaigrette recipe was prepared from any fried or salted meat, fish, vegetable oil, various vegetables, and even fruits such as mangoes.

Making vinaigrette has some tricks. For example, in order for all the ingredients of the vinaigrette to retain their color and not “shed”, the beets are first cut and poured with oil.

Do you love your favorite salad since childhood? Refers to snack cold dishes. There are a lot of salad variations, and with herring, and with seafood, and with pickled or salted mushrooms, with seaweed, with squid.

How to cook vegetables for vinaigrette:

Potatoes, carrots and beets should be well washed from dirt, for this it is convenient to use a clean sponge for washing dishes;
Potatoes and carrots should be boiled in lightly salted water, with a gentle boil under the lid until tender. In this case, the water should completely cover the vegetables;
Beets should also be boiled in boiling water, with a slight boil under the lid, but instead of salt, it is best to add a small amount of acid to it;
As an acid, you can use 1-2 tsp. lemon juice or 6-9% vinegar, in extreme cases, you can add to the water citric acid at the tip of a knife;
Beets are cooked a little longer than potatoes and carrots, so for its preparation it is best to choose a tall and narrow pan and pour more water into it, the water should cover the beets by at least 3-4 fingers;
The readiness of vegetables should be checked with a knife.

Subtleties of preparation:

Do not use metal oxidizing utensils;
Remember: unrefined oil is healthier;
To prevent the salad from sour quickly, do not mix hot and cold ingredients;
Baked vegetables will make the salad tastier and healthier;
Do not store lettuce for more than a day;
Pre-squeeze excess brine from cucumbers;
If you don't like food bright color, start putting vegetables with chopped beets in a container, after pouring it with oil;
First salt, then oil;
Want to dress your salad with a more complex dressing? Take vinegar, vegetable oil, salt, some sugar and mustard. Lightly beat the dressing with a whisk, due to the mustard, the consistency should be homogeneous and thick, like an emulsion. Dress the salad and serve;
If you want to cook your favorite salad in the summer, and there was no sauerkraut in the refrigerator, you can replace it with fresh. In this case, chop the head of cabbage, lightly salt and remember with your hands, leave it aside for a while while you cut the rest of the vegetables. After that, squeeze out the juice that stands out. Drizzle with lemon juice and add to salad. Salad with fresh cabbage is ready;
Do not add a lot of oil - products should not "float" in it.

What else can you make a salad with? In addition to the main ingredients that are included in the recipe described by us, there are quite a few variations of this dish. So in the composition of the vinaigrette you can add:

Prunes;
canned corn;
Beans;
Pickled mushrooms or any other mushrooms;
Shrimp or squid;
Smoked or salted fish;
Herring and mustard sauce;
boiled eggs;
Boiled meat.

Vinaigrette is undoubtedly a very healthy dish, because it is made from vegetables. However, it is not recommended to store the salad for more than a day - from a healthy meal, it can turn into a provocateur of intestinal disorders.

The best vinaigrette recipe with spicy dressing

If you liked the article Vinaigrette - a classic version of the recipe with peas" share your opinion in the comments. Click on any of the buttons below to save to yourself and share it in social networks. This will be your best "thank you" for the material.

The vinaigrette - 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, only vegetables are present in the vinaigrette. 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 composition of the vinaigrette is quite simple products, it is necessary to turn Special attention on their quality: the overall taste of the salad will depend on the taste of each ingredient.

Classic vinaigrette - step by step recipe with photo

The classic vinaigrette is considered a winter dish. His recipe includes products that are usually stored in the pantries of housewives from late autumn to spring. Classically, the salad recipe is exactly that: budget, tasty and prepared from stocks. However, no one will stop you from cooking your favorite vinaigrette in the summer!

Ingredients:

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

Cooking

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

Beetroot takes the longest to cook, so if you got a large copy, open it in a separate container until soft. About halfway through cooking, add cold water. Beets will cook much faster.

Carrots and potatoes are cooked for about 20 minutes.

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

We clean the carrots and rub it on a coarse grater. In the traditional version, carrots are cut into cubes.

Gently clean the beets, grate or cut into cubes, just like the rest of the vegetables.

We chop the onion.

Dice pickled or pickled cucumbers.

It remains to take a large bowl and mix all the chopped vegetables in it.

To taste, sauerkraut is added to the vinaigrette, but you can make a salad without it.

Some housewives prefer to stew cabbage for vinaigrette.

We just have to mix the salad again, pepper and salt it, and then season it with a special dressing sauce. You can find his recipe below. But you can just pour the vinaigrette with fragrant sunflower oil.

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 a great summer dish - low in calories and very tasty. Such a vinaigrette may well become a "chip" of a modern young housewife who follows the trends of culinary fashion and her figure.

For cooking we 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.

Cooking:

We put the 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 well, cut it in half and put it in a regular plastic bag. We tie it, but so that air remains inside. We pierce it with a knife in two or three places. We set the microwave to full power and time - 10 minutes. If it is not enough, then add it later.

During this time, we need to chop the cabbage very finely: it is better to cut the veins from it, otherwise the delicate texture of the salad will be spoiled.
Finely chop the onion and add it to the cabbage.
Cool vegetables slightly and peel potatoes, carrots and beets.
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 match in size and appearance.
To the cabbage, add diced vegetables, peas and boiled beans to taste. Legumes can be canned, baked or steamed. We mix the future dish.
Prepare the vinaigrette dressing. To do this, mix lime juice with vegetable oil at the rate of one to one.
Salt the vegetable mixture and fill it with dressing - two to three tablespoons will be enough.

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

Potatoes can be removed from the salad if desired. So it will be less satisfying, but dietary, so it is suitable even for a late dinner.

Vinaigrette with green peas

An even lighter calorie vinaigrette recipe, which is very different from the classic version. We will use the maximum amount of fresh vegetables, which means that this is an excellent summer version dishes.

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.

Cooking:

This vinaigrette recipe is as simple as possible, for it you do not need to cook almost any vegetables, except for potatoes. We first clean it, and then lower it into cold water, then most of the starch will come out of it. We cook until ready.
Cut the cooled potatoes into small cubes.
Add beans and peas to potatoes. We can use canned beans, or we can boil the beans and put the peas straight fresh.
We cut the cucumbers into small cubes, resembling peas in size. Add them to the salad mixture.
It is the turn of carrots: for a fresh summer vinaigrette, we will not cook it, but wash it well and rub it on a coarse grater.
The most creative stage of preparing our salad begins: take a bunch of your favorite herbs - you can use dill, parsley, celery leaves or fresh green onions. Grind the greens and pour into the salad - pay attention to the amount of green, in our case, the more, the better.

We lay out the salad in portions, add the vinaigrette to taste. If necessary, pepper and drizzle with a spoonful of dressing.

An incredible combination of flavors of fresh vegetables and herbs cannot but please even lovers of traditional recipes! Bon appetit!

Classic vinaigrette - recipe with baked vegetables

In Russia, vinaigrette was prepared precisely from vegetables baked in the oven. In this case, the salad turns out to be drier, not watery, and the benefits of baked vegetables far exceed boiled counterparts. In addition, the taste of the dish becomes more saturated. Such a salad can be eaten even by people who are 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.

Cooking:

Cut the beets into large slices, pour over with olive oil, sprinkle with salt and put on a baking sheet.

We also chop the carrots and potatoes coarsely, pour over with oil and sprinkle with spices and send them to the baking sheet with the beets.

Bake vegetables, covering them with a sheet of foil, for half an hour.

Coarsely chopped baked vegetables are combined in a bowl.

Add finely chopped pickle. We scald green peas with boiling water and also send them to the salad.

Finely chopped parsley and coarse sea salt, sugar completes the preparation of the vinaigrette.

From the traditional Russian recipe, a rather glamorous vinaigrette is obtained in terms of serving - in it the vegetables are not finely chopped, but chopped into large pieces. This allows you to feel the taste of each ingredient separately. It turns out, by the way, very tasty.

dressing for vinaigrette

Of course, a traditional vinaigrette can be simply poured with vegetable oil and sprinkled with salt, but it is much more interesting to prepare a special dressing that will emphasize 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, but these are better);
salt to taste;
freshly ground allspice.

Cooking

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

It is very good to infuse such a sauce for several hours, then the herbs and spices will saturate the oil.

We shake the jar in the air, whipping the liquid.
Pour in vegetable oil, close the lid of the jar and shake vigorously again to combine the vinegar and oil.
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 delicious and appetizing. Do not forget that a properly prepared dish is only half the battle in cooking, the remaining 50% is played by the correct presentation.

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

Bon appetit and see you for new recipes!

Tell VK

Vinaigrette - popular among the former Soviet Union a dish whose main ingredients are the following vegetables: beets, carrots, potatoes, onions, sauerkraut and pickles. This set of products is the basis of the classic version of the vinaigrette. It is also allowed to use salted herring, boiled fish, salmon, canned green pot, pickled mushrooms or beans. If salted fish is used, sauerkraut is usually not added. Season the salad with a mixture of table vinegar and any vegetable oil, adding salt and black pepper. Sometimes mustard and egg yolks are added to the dressing. By the way, the name of the dish was borrowed from French cuisine: this is the name of the French sauce made from olive oil and white wine vinegar (vinaigrette). A lot of people make this salad this way. You can find recipes that even use natural unsweetened yogurt for dressing - it all depends on the taste preferences of the cook.

Vinaigrette - preparing food and dishes

Most of the cooking time for vinaigrette is the preparation of vegetables. Therefore, it is recommended to do this in advance. Potatoes, beets and carrots should be thoroughly washed from dirt and put to simmer in separate pans. Cooked and peeled vegetables are cut into cubes or small slices. You can also not boil, but bake vegetables in the oven. If fish is used in the salad, all bones and skin are removed from it. Liquid is drained from canned foods (mushrooms, beans, peas). After all the products are prepared, you can start cooking the vinaigrette.

From the dishes you will need a saucepan (not one), a bowl or a small bowl, a salad bowl, a knife and cutting board. To prepare the dressing, you will need a small bowl, preferably with a lid. The dish is served on ordinary plates.

Vinaigrette Recipes:

Recipe 1: Vinaigrette

The most common type of vinaigrette. The composition of the salad includes potatoes, beets, onions, cucumbers and sauerkraut. The dish is prepared quite quickly if you prepare all the vegetables in advance.

Required Ingredients:

Beets - 150 g;
Potatoes - 320 g;
Pickled cucumbers - 300 g;
Sauerkraut - 300 g;
Onion - 140-150 g;
Sunflower oil - for dressing.

Cooking method:

Wash potatoes and beets thoroughly and set to boil. When the vegetables are ready, remove the pots from the heat (cook them separately from each other) and leave to cool. We clean the cooled potatoes and beets and cut into small cubes (or thin small slices). Cut pickled cucumbers into small cubes, then squeeze lightly. We also cut the onion into small cubes. If the cucumbers are quite large, with a thick skin or a large number of seeds, the skin should be peeled and the seeds removed. If there are large pieces in sauerkraut, cut it. Too sour cabbage can be washed with cool water and squeezed out. We mix all the vegetables in a small bowl, add a little salt and season with vegetable oil. Vinaigrette is served garnished with parsley sprigs.

Recipe 2: Vinaigrette with fish

Very unusual but incredible delicious recipe vinaigrette. The composition of the dish, in addition to vegetables, also includes mushrooms and fish. You need to fill such a salad with two different sauces, the preparation methods of which can be found in the recipe itself.

Required Ingredients:

For salad:

Fish - 1kg;
Beets - 4 small pieces;
Potatoes - 4 pcs.;
Pickled cucumbers - 4 pcs.;
Fresh cucumbers - 3 pcs.;
Pickled mushrooms - 100 g (honey mushrooms or champignons are suitable);
Olives - 100 g;
The wine is white.

For sauce number 1 (hot sauce):

Mustard - 2 tsp;
Sugar - 2 tsp;
Salt - to taste;
Olive oil (can be replaced with corn) - 150 g;
Vinegar - to taste.

For sauce number 2 ("Provencal"):

Olive (corn) oil - 400 g;
Yolks - 2 pcs.;
Sugar - 1 tbsp. l.;
Mustard - to taste;
Vinegar - to taste;
Lemon juice - to taste;
Salt - to taste;
Pepper - to taste;
Chopped parsley - 1 tsp.

Cooking method:

Remove the skin from the fish fillet and select the bones, cut the fillet into thin but wide pieces (the knife should be held at an angle). Cut the fillet, starting with the head. Take a large enameled baking dish, grease it with oil and put the pieces of fish there. Roll each piece in a little salt and pepper, sprinkle with lemon juice and white wine. Put the fish in the oven over low heat until cooked through. Cool the finished fish. Next, boil the potatoes and beets until cooked, let them cool, peel and cut into circles of the same size, and then cut each circle into long strips. Cut fresh and pickled cucumbers in the same way, after peeling them from the skin. Put all the vegetables in a bowl and season with hot sauce No. 1.

Sauce number 1: Grind the mustard, salt and sugar until smooth, gradually pour in the oil, stirring the sauce all the time. Add vinegar to taste.

Sauce number 2: Grind the yolks with sugar, salt, mustard and pepper. Gradually add vegetable oil, then add lemon juice and vinegar to taste. add greens and mix thoroughly.

Put the vegetables mixed with spicy sauce on a dish, grease them with a thick layer of sauce No. 2 (“Provencal”), spread the baked fish, mushrooms and olives on top, grease again with “Provencal” so that the products are not visible. Sprinkle the dish with finely chopped greens and put the salad in the refrigerator to infuse.

Recipe 3: Seaweed Vinaigrette

A very satisfying and tasty dish, and due to the content of seaweed, it is also very healthy. You can serve this salad for lunch or dinner.

Required Ingredients:

Pickled seaweed - 150 g;
3 carrots;
3 beets;
3 potatoes;
2 cucumbers;
Green and onions - 100 g;
Vinegar - 2 tbsp. l.;
Vegetable oil - 2 tbsp. l.;
Salt - to taste;
Sugar - to taste;
Pepper - to taste.

Cooking method:

Thoroughly wash potatoes, beets and carrots, cook until cooked, let the vegetables cool, peel and cut into thin slices. My cucumbers and cut in the same way. Peel the onion and chop finely. Put boiled vegetables, onions and seaweed in a salad bowl. Season the dish with vegetable oil, add sugar, salt and pepper, mix everything properly. Sprinkle the finished dish with green onion rings.

Recipe 4: Squid Vinaigrette

This vinaigrette is perfect for holiday table. The composition of the salad, in addition to vegetables, includes squid, which makes the appetizer even tastier and more nutritious.

Required Ingredients:

Squids - 3 carcasses;
4 potatoes;
2 carrots;
2 beets;
Pickled cucumber - 1 pc.;
Onions - 2 heads;
Vegetable oil - 4 tbsp. l.;
Ground black pepper;
Dill.

Cooking method:

We peel off the film from squids, lower them into boiling salted water and cook for 3 minutes. Chilled seafood is cut into thin strips across the fibers. Boil potatoes, beets and carrots, cool, peel and cut into small cubes. Finely chop the washed cucumber. Finely chop the onion. We put all the ingredients in a deep bowl, add salt, pepper and season with vegetable oil. Mix all the products thoroughly, decorate the finished salad with dill.

Recipe 5: Vinaigrette with beans

The beans included in such a vinaigrette make the dish even tastier and more nutritious. Vegetarians will especially like the recipe, for whom beans are an excellent source of protein.

Required Ingredients:

1 small beet;
2 potatoes;
2 pickles;
Pickled mushrooms (champignons are suitable) - 80 g;
100 g of beans;
1 head of onion;
Salt and black pepper - to taste;
Table vinegar (3%);
Vegetable oil.

Cooking method:

Wash the potatoes and beets thoroughly and set to cook until tender. Then - cool, clean and cut into small cubes. Vegetables should be cooked in different pots. If desired, they can be baked in the oven. Pre-soak the beans in the evening the day before preparing the salad (the beans should be soaked overnight). After - cook the beans until tender. If the skin of the cucumbers is too thick, peel it off and cut the cucumbers into small cubes. Finely chop the onion. We spread all the vegetables, beans and champignons in a salad bowl, add salt and pepper. We make the dressing: shake the oil and vinegar in a closed container and season the vinaigrette with the mixture. Salad should not be too sour. You can combine different proportions of oil and vinegar: if you want a milder taste, you should add more oil, large quantity vinegar will make the dish more sour.

Recipe 6: Herring Vinaigrette

This dish is also called German vinaigrette. The recipe was appreciated by many housewives and now they are happy to cook it for the holidays and on ordinary days.

Required Ingredients:

Salted herring (fillet) - 200 g;
2 potatoes;
1 small beet;
2 carrots;
Onion - 1 pc.;
2 pickles;
Bank of canned green peas;
2 tbsp. l. 3% vinegar;
Vegetable oil - 2 tbsp. l.

Cooking method:

We wash potatoes, beets and carrots in running water, boil until cooked, cool, peel and cut into small cubes. Cucumbers are also cut into cubes. Finely chop the onion. Cut the herring fillet into small pieces. Drain excess liquid from the pot. In a separate bowl, prepare the dressing: mix vinegar and oil, salt, pepper, add sugar and mix well. We spread potatoes, carrots, beets, peas, onions, fish and cucumbers in a salad bowl. We fill the dish with the prepared mixture of oil and vinegar and mix all the ingredients thoroughly. Salad can be decorated with thin onion rings.

Recipe 7: Vinaigrette with Meat and Egg

All that distinguishes such a vinaigrette from the classic version is the presence of meat and eggs in the dish. However, these two products change the taste of the salad beyond recognition. The dish is very satisfying, tasty and nutritious.

Required Ingredients:

Stew - 350 g;
6 potatoes;
3 pickles;
1 small beet;
2 chicken eggs;
A few green onion feathers;
a teaspoon of mustard;
Salt pepper;
Half a glass of mayonnaise;
1 tablespoon of vinegar;
Dill greens.

Cooking method:

Boil potatoes and beets until tender, cool and peel. Cut potatoes into thin slices. We clean and cut cucumbers in the same way as potatoes. Boil hard-boiled eggs, fill with water. We cut the meat into small pieces. We put the meat, potatoes and cucumbers in a bowl, season with mayonnaise, add pepper, salt, mustard and vinegar, mix everything properly. We spread the salad in a salad bowl, decorate the dish with slices of eggs and boiled beets on top, sprinkle with small rings of green onions.

Some tricks and helpful tips will help to prepare a truly tasty, healthy and beautiful dish. Here are some of them:

- for the classic version of vinaigrette, you should take a little more onion than other products, and less carrots. If you don’t want the onion to be strongly felt in the salad and not bitter, you need to chop it and then pour over boiling water (this will remove excess bitterness and the taste of the salad will become softer);

- so that the beets do not stain other vegetables, they should be boiled in a separate pan. Carrots and potatoes can be boiled together;

- and so that the beets do not color the products in the salad bowl, they are cut first and mixed with vegetable oil;

- a dish in which pickles are present cannot be stored for a long time, as this is a perishable salad (you need to eat it within a day, even if it is stored in the refrigerator);

- it is not recommended to use fodder beets for making vinaigrette. The vegetable should be sweet, bright red. If the beets are not sweet enough, a tablespoon of sugar will help save the situation;

- if freshly cooked vegetables are dipped in cold water for a few minutes, they will be easier to clean. By the way, you need to cook vegetables in their skins, if you peel them in advance, and then only cook them, the taste of the dish will change significantly (and not for the better);

- the taste of the dish largely depends not only on the quality of the products, but also on the method of cutting. It is believed that vinaigrette is the most delicious of finely chopped vegetables. However, do not overdo it, otherwise the salad will look like vegetable porridge;

- in order to prevent the rapid souring of the salad, you need to cut only cooled, cold vegetables, but not warm ones!

- so that the vinaigrette is not too “wet”, sauerkraut and chopped cucumbers are slightly squeezed and only then added to the rest of the ingredients;

home » Attic » Vinaigrette - proven recipes. How to make a vinaigrette