Vinaigrette recipe is a classic, step-by-step recipe with photos. Vinaigrette - proven recipes. How to properly prepare vinaigrette

Vinaigrette. Vinaigrette is a Russian dish, named from the French word (from the French Vinaigre - vinegar) by a cook from France who worked at the royal court in Russia. In Europe, vinaigrette is still called “Russian salad.”

The classic Russian vinaigrette recipe includes beets, potatoes, carrots, pickles and sauerkraut.

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

To prepare the vinaigrette, you will need equal proportions of potatoes, beets, carrots, pickles, sauerkraut, and onions. Some people advise taking a little more onions 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, of course. To season 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 chopped, cabbage is shredded. Combine the vinegar with oil, add salt and pepper, pour the resulting dressing over the ingredients 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 quickly spoil.

The classic vinaigrette recipe can be varied by adding mushrooms (salted or pickled), boiled fish or green peas to the salad. Many people like vinaigrette with herring (in this case, cabbage is not added). A vinaigrette can also be prepared with boiled meat. An excellent additive for vinaigrette is lingonberries, which are especially good with fish vinaigrette.

You can also add chopped boiled egg to the vinaigrette.

Instead of the classic dressing, you can use a dressing based on vinegar and mustard. To do this, dilute salt, sugar and mustard in a small amount of water, add pepper, gradually pour in oil and add three percent vinegar.

A vinaigrette with beans is also popular, in which beans are mixed with potatoes, beets, pickled cucumbers, lettuce, parsley, and seasoned with a mixture of vegetable oil, pepper and salt.

You can find a huge number of vinaigrette recipes. Modern recipes involve adding seafood (mussels, shrimp, squid), seaweed, corn, tomatoes, apples, etc. to the vinaigrette. It is proposed to bake vegetables rather than boil them, which makes their taste richer.

You can serve the vinaigrette either in a classic salad bowl or spread it on lettuce leaves in an elegant mound.

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 root vegetables, cool, cut into cubes, mix 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, you should 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.

Despite the abundance of variations, the list of the main components of the dish remains the same: potatoes, carrots, pickles (or), onions and, of course, beets. How to make a classic vinaigrette? For beginners in cooking, a step-by-step recipe with photos and useful tips will help. 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

Ingredients

beets – 2 pcs. small size
carrots – 1 pc.
pickled cucumbers – 1-2 pcs.
potatoes – 3 pcs.
onions – 1 pc.
canned peas or beans - 3 tbsp. l.
sauerkraut – 100 g optional
sunflower oil – 2-3 tbsp. l.
salt - to taste

Preparation

Potatoes, beets and carrots should be boiled in advance (or cooked in a double boiler). There is no need to peel root vegetables; just rinse them in running water, or use a brush. The beets will reach full readiness in 1-1.5 hours; it is advisable to cook them separately. You can put the carrots and potatoes in one pan and cook for 20-30 minutes over moderate heat. After cooking, vegetables must be completely cooled and peeled.

Traditional cutting for vinaigrette is into cubes with a side of about 0.5 cm. First of all, I cut the beets into small cubes. To prevent it from turning all other products pink, add a tablespoon of vegetable oil to it and mix thoroughly. As a result, each piece is coated in a thin layer of oil, which reduces (though does not completely eliminate) the ability of the beets to color other vegetables.

I chopped the 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 vegetables. If the cucumbers are too watery, be sure to squeeze the brine out of them so that there is no excess liquid in the salad. It is best to use barrel or pickled cucumbers in jars. Canned ones will not be an equivalent substitute; they do not have the same taste, aroma and “strength”.

All that remains is to combine all the vegetables, add salt and oil. The classic vinaigrette dressing is sunflower oil; unrefined, aromatic, natural oil is especially suitable. Some housewives like to season the vinaigrette with mayonnaise, although this option cannot be called traditional.

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

But often the composition includes such tasty additives as peas, beans or sauerkraut (your choice) - they all fit perfectly into the composition of the dish and make its taste richer.

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

Do you prefer polka dots? Add a few spoons, after draining all the liquid from the jar. Squeeze the sauerkraut from the brine and squeeze it lightly so that the vinaigrette does not drip; if necessary, cut into smaller segments. All that remains is to mix gently, and the vinaigrette with sauerkraut is ready! By the way, the sour ingredients (cucumbers and cabbage) do not have to be used at the same time; you can adjust their quantity to taste or use 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 vinaigrette will also be very tasty the next day. Bon appetit!

If you want to prepare your favorite salad in the summer, but there is no sauerkraut in the refrigerator, you can replace it with fresh cabbage. In this case, chop the head of cabbage, lightly salt it and remember with your hands, leave it aside for a while while you chop the rest of the vegetables. Squeeze out the 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, a little 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.

Vinaigrette is a dish that appeared in Russia in the 19th century. Similar recipes for vegetable dishes with potatoes and herring are found in cookbooks in England, France, and Norway. The word “vinaigrette” itself has French roots and means “vinegar”, “a dish sprinkled with vinegar” or “salad dressing” (this is a specific dressing - based on olive oil with the addition of vinegar and mustard).

The first Russian vinaigrettes were flavored with vinegar. And only later, at the end of the 19th century, the composition of the traditional Russian salad with vegetables and vegetable oil was formed.

Interesting fact: the term “vinaigrette” took root only in Russia and post-Soviet countries. In Europe, this dish is called “Russian salad”.

For those on a diet: how many calories are in vinaigrette?

The calorie content of vinaigrette makes it an excellent dietary dish. It contains exclusively vegetables and is seasoned with ordinary vegetable oil (not mayonnaise). The approximate estimate of the calorie content of the product without adding dressing is 55 kcal per 100 g of salad.

Dressing with vegetable oil increases the calorie content to 100 or 150 kcal per 100 g (depending on what oil was added).

Less high-calorie salad - with beans and butter (50 kcal), as well as with peas (75 kcal). The vinaigrette without potatoes has the lowest calorie content (43 kcal per 100 g).

Nutritionists believe that a 5-day diet on vegetable salad reduces weight by 2-3 kg with health benefits. Are there any restrictions for the vinaigrette diet? It turns out there is.

For patients with gastritis, sauerkraut and pickled cucumbers are contraindicated. They irritate the gastric mucosa and cause pain. They prepare salads with beans without pickled vegetables.

What is needed for cooking

The classic vinaigrette includes boiled potatoes, carrots, beets, pickles and sauerkraut (in equal proportions). The composition of the vinaigrette allows it to be stored in the refrigerator for several days (boiled vegetables do not spoil at low temperatures). Before eating, take the dish out of the refrigerator, place it on a plate and add chopped onions (onion or green - depending on the season and availability). Season the salad with vegetable oil.

Ingredients for vinaigrette - natural vegetables. Therefore, this salad is considered a very healthy dish that satisfies hunger, fills the stomach and helps control weight.

In addition, vegetables provide us with the necessary fiber. It is almost not digested in the intestines, but sweeps away all accumulations and deposits from it. Thus, vinaigrette heals the intestinal microflora and helps get rid of extra pounds of deposits.

How to make a regular vinaigrette

The classic recipe for “Russian salad” consists of boiled and pickled vegetables.

Preparing the vinaigrette begins by boiling potatoes, carrots and beets. Take equal parts of potato and beet roots, and a little less carrots. These vegetables are boiled in two pans: beets - separately (they cook much longer, up to 1 hour), potatoes and carrots - together (they can be cooked in 20 minutes). How long to cook beets depends on their shelf life. If the beets are from a recent autumn harvest, their cooking time will be 40 minutes. For old spring storage beets, a longer heat treatment time is required (1 hour).

Carrots are cooked less than other vegetables. If this root vegetable is small in size, then its cooking time will be shorter - up to 10 minutes.

Vegetables cooked in their jackets are cooled and peeled. Cooking vegetables in their skins (peels) allows them to retain as many useful components as possible. Peeled potatoes, carrots and beets are cut into cubes. In this case, the size of the pieces is determined by the preferences of the owners. The generally accepted size for cutting vegetables into a salad is 1 cm. If you want to get a very homogeneous mass, cut it smaller or grate it. Large cuts of vegetables will require more thorough chewing.

It must be said that any food requires prolonged chewing in the mouth. Indian medical traditions recommend chewing each piece of food 30 times.

This is due to several factors:

Firstly, the primary breakdown of food by enzymes from saliva occurs in the mouth.
Secondly, this creates a feeling of fullness, which prevents you from overeating and gaining extra pounds.

If the cabbage is very sour, rinse with running water to remove excess acid.

Cucumbers are cut into slices, strips or cubes. The shape of cutting cucumbers does not affect the taste of the finished dish. It is more of a decoration and table setting item.

Chopped vegetables are placed in a container in two ways:

Layers: beets on the bottom, carrots in the middle, potatoes on top. This alternation of vegetables turns a glass salad bowl into kitchen table decor (salad cucumbers and pale green cabbage contrast with orange carrots and burgundy beets). To eat, remove the puff vinaigrette with a spatula and place it in serving bowls.
With mixing vegetables. This method is more traditional and familiar to our housewives.

Onions and dressing are added before use. The chopped onion is placed in the salad, mixed with vegetables, and then the salad is placed on plates. If the onion is green, cut it and crush the greens on top, after dividing the vinaigrette into portions.

Traditional and non-traditional vinaigrette recipes

The traditional vinaigrette recipe can be varied with various vegetables and fish. For example, add beans, peas or herring. How to prepare vinaigrette according to a non-traditional recipe?

Classic with peas

The recipe for a classic vinaigrette with peas uses canned green peas and a traditional set of vegetables (potatoes, carrots, cabbage, beets, pickles). The number of pickles is reduced, that is, all vegetables are taken in the same quantity, and cucumbers - half as much. The amount of peas is also half that of potatoes or beets.

For example:

0.5 kg beets;
0.5 kg of potatoes;
0.3 kg carrots;
0.3 kg of sauerkraut;
0.3 kg of green peas (1 can of 0.5 l);
0.25 kg of pickles;
onion and fresh herbs;
as well as up to 3 tablespoons of vegetable oil.

Diet with beans

Vegetable salad with beans allows you to replace potatoes with legumes and reduce the amount of carbohydrates and calories (which is especially important for those who want to lose weight). In the recipe for vinaigrette with beans, in addition to traditional vegetables, add boiled beans in an amount of 2/3 of the amount of potatoes. For example, take 0.5 kg of beets, potatoes, sauerkraut and pickled cucumbers, and 0.3 kg of carrots and boiled beans (this is 0.2 g of raw beans or half a 1/2 liter beam).

To make a quick vinaigrette with beans, the beans are soaked in water in the evening and boiled in the morning after swelling. This way, the beans will cook faster (in 1 hour; for comparison, beans without soaking take more than 2.5 hours to cook).

Traditional made from fresh cabbage

Vinaigrette with sauerkraut is a traditional recipe. Sauerkraut is the vegetable queen of Rus' before the Peter the Great period. When there were no potatoes, the first winter vegetables were beans, turnips and sauerkraut. Vinaigrette with fresh cabbage - a recipe for those who cannot eat fermented foods. And also for the summer season, when there is no sauerkraut.

You can simply replace sauerkraut with fresh cabbage, then the amount of chopped cabbage is the same as sauerkraut. You can improve the dish further and replace the pickles with beans.

Want something interesting?

Thus, the recipe for a fresh dish is as follows:

fresh cabbage – 0.5 kg;
beets, potatoes - 0.5 kg each (boiled until cooked);
carrots – 0.3 kg (also boiled);
boiled beans – 0.5 – 1 cup (according to taste preferences).
onions (onions and greens);
lemon juice, salt.

Vintage with herring

This is one of the ancient recipes that was used in pre-revolutionary Russia 100 years ago. In the prepared dish he mixes herring fillets, boiled vegetables, and a boiled egg. Sauerkraut is not added to this salad, but more potatoes and onions are added.

To make a vinaigrette with herring, soak it in milk and separate the fillets from the bones. Lemon juice, apple, red onion, mustard and hot pepper are added to the salad. These ingredients enhance the taste of herring and help to fully absorb animal protein.

Recipe for vegetable salad with herring: take equal quantities of carrots, beets, herring fillets (0.5 kg each), potatoes (0.7 kg), 1 egg, 1 lemon for squeezing the juice, 1 sour apple and 1 onion. Cut a bunch of greens. The dressing is prepared from 1 tsp. mustard, 6 tablespoons of olive oil and hot pepper (to taste).

Options for vinaigrette dressing

Traditional dressing is vegetable oil, usually sunflower, less often flaxseed, hemp, olive. Often the choice of oil is determined according to the principle “what is at hand and what is cheaper.” But sometimes healthy eating enthusiasts use expensive flax oil or exclusive hemp oil.

Interesting to know: Previously, hemp vegetable oil was widespread in Rus'.

It was added to porridges, salads, soups, but the oil was used only in its raw form. They did not fry with hemp oil, but added it to food before consumption. It's healthier!

Another filling option:

oil;
vinegar (natural apple cider vinegar is better);
chopped hot pepper.

There is no need to add salt to the dressing if the salad contains sauerkraut and pickles. If the cooking recipe uses fresh cabbage, add salt to the dressing.

For a tasty salad, you need a red variety of beets (not “borscht” - with white streaks, but “vinaigrette” - completely red).
If you want each vegetable to retain its color, then cut the beets separately, pour vegetable oil over them and let stand for 10 minutes. After oiling like this, it will not give the potatoes or cabbage a burgundy tint.
Salad with vegetable oil cannot be stored for long, even in the refrigerator. Therefore, add the dressing immediately before eating.
To make the vinaigrette as healthy as possible, you should not boil the vegetable, but bake it in the oven or steam it.
The best container for storing chopped vegetables is glass and ceramic dishes. If you don't have one, an enamel pan will do. You cannot store vegetables in aluminum and cast iron dishes without enamel.

My grandmother also knew the secret of a real vinaigrette, and from her the recipe was passed on to my mother, and then to me. And now you will learn how to prepare a classic vinaigrette: with cabbage, with peas, with beans, with herring, with pickles, with an apple. I’ll share tips, secrets and tips for preparing a traditional salad.

Vinaigrette should not be underestimated as a holiday salad. If skillfully prepared in a beautiful and original presentation, even such a simple salad can compete with many New Year's dishes. And in winter it becomes a storehouse of vitamins and a source of energy.

I have collected 10 vinaigrette recipes for you, starting with the classic one and ending with an unusual recipe with sausage, even a very spicy “A la”. Choose any one to suit your taste!

Vinaigrette: classic step-by-step recipe

It is not known for certain how many vinaigrette recipes exist in the world, but if you analyze specialized publications, then at a glance there are several hundred of these recipes.

Classic cutting of vinaigrette - small cubes the size of a pea. The main ingredient is beets, so you need to choose smooth, clean tubers and cook long enough so that they are not hard.

Ingredients:

beets - 3 pcs.;
pickles - 4 pieces;
medium carrots - 2 pieces or one large;
potatoes (large) - 4 tubers;
onions - 1-2 bulbs;
vegetable oil;
spices.

Cooking method step by step:

First you need to cook all the necessary vegetables in their “uniforms”. Peel and cut the vegetables into equal medium cubes.

While the vegetables are cooking, you can have time to finely chop the onion and dice the cucumbers.

Now in a large container you need to mix all the boiled vegetables and other ingredients. Then season with any vegetable oil. All that remains is to add traditional spices and mix thoroughly.

From the history of the origin of salad:

Once upon a time, the famous French chef Antoine Carême came into the kitchen of Russian Tsar Alexander the First. An unknown bright red dish caught his attention. And at this very time, the palace cook was pouring diluted vinegar over the finished dish.

In his French, Antoine said “vinfigre” (Vinegr), translated as vinegar. Thus, he wanted to ask why vinegar is added to vegetables. Our people, not understanding anything in French, thought that this was the name of the prepared dish. So it happened, they say this salad is Vinaigrette.

Vinaigrette: classic recipe with sauerkraut

Some ethnic groups prepare this salad with sauerkraut. It makes a lot more and has a savory taste.

pickles (can be fresh) - 3-4 pcs.;
large beets - 2;
potatoes - 3-4 pieces;
carrots - 3;
sauerkraut - 200 g;
blue onion - 1-2 pieces;
salt, pepper;
sunflower oil.

Step-by-step preparation:

Beets, all potatoes and carrots need to be washed and cooked in their “uniforms”. While the vegetables are cooking, you can chop the blue onion and cucumbers into cubes.

When the potatoes, beets and carrots are ready, they need to be peeled and chopped into medium cubes.

Mix all the ingredients in a large bowl, add sauerkraut, spices and season with vegetable oil. Be careful with salt, because cabbage can be quite salty.

Vinaigrette: recipe with peas

Ingredients:

carrot - 3;
potatoes - 4-5 medium;
beets - 2-3 pcs.;
canned peas - 1 can;
onion - 1;
dill, parsley;
vinegar 3% - 1 tsp;
spices to taste;
unrefined vegetable oil.

How to make this classic vinaigrette:

Boil potato tubers, medium beets and carrots in their skins. Cool the vegetables, peel and cut into medium cubes.

Finely chop the onion and prepared greens. Mix the products in a gastronorm container, add a can of green peas without liquid, add spices, a little vinegar, season with oil and mix well.

Recipe for vinaigrette with sauerkraut and beans

In order for the beans and other ingredients to be colored with beet juice, they are boiled first, cut into cubes and poured with oil - beans are immediately added to the beets.

carrots - 3 pcs.;
potatoes - 4-5 pcs.;
beets - 2 pcs.;
white beans - 200 g;
onions - 2 pcs.;
pickles - 4-5 pcs.;
sauerkraut - 150-200 g;
spices;
vegetable oil.

Step-by-step cooking recipe:

Pour cold water over the beets, carrots and potatoes, cook them until tender, peel them and cut them into cubes. Try not to make cubes that are too large.

You need to pour water over the beans in advance, let them brew, and then cook. Now you need to put beets, potatoes, beans in a bowl and add oil.

Now cut the pickles into pea-sized pieces and finely chop the onion. Combine all the ingredients from the recipe, mix well, if necessary, add dry herbs and other favorite spices.

Salad Vinaigrette with herring

The salad is somewhat reminiscent of “Herring under a fur coat”, but, firstly, it is seasoned with oil, and, secondly, it has other additional components.

Salad ingredients:

beets - 2-3 pcs.;
canned peas - 250 g;
potatoes - 3-4 pieces;
carrots - 2-3 pieces;
onion - 2;
salted herring fillet - 250 grams;
pickled or pickled cucumbers - 4 pcs.;
green onions - a bunch;
parsley - several sprigs;
vegetable oil;
spices.

Cooking method:

Boil standard vegetables for vinaigrette in their skins, cool and cut into small cubes. Chop or finely grate the onion, green onion and parsley. You can now put the chopped ingredients in a bowl and sprinkle with a little oil.

Cut the cucumbers into medium cubes and add to the rest of the vegetables. Also finely chop the herring. Mix all the ingredients well, add a little more oil and spices.

Please note that the vinaigrette seasoned with oil spoils quite quickly, even if stored in the refrigerator. Therefore, you don’t have to fill the whole bowl at once, but add oil individually to the plate.

Vinaigrette salad with sausage and pickles

Such variations are born when there is a small amount of food left in the refrigerator that combines well with each other.

Main composition:

boiled sausage - 300 g;
boiled beets - 3 pcs.;
boiled carrots - 2;
boiled potatoes - 4 pieces;
onion - 1-2 onions;
green onions - several arrows;
green peas - 150-200 gr.;
mayonnaise or vegetable oil.

Preparation:

Vegetables and sausage should be cut into cubes, as for Olivier salad. Finely chop two types of onions.

Place canned green peas and all other ingredients in a bowl. Season with sauce or oil, add any spices to taste and stir well. Bon appetit!

Vinaigrette with fresh cabbage

Instead of sauerkraut, fresh cabbage is often added. This option is suitable for summer. You can choose any cabbage, but the ideal option would be white cabbage.

Products for vinaigrette:

boiled potatoes - 4 tubers;
boiled carrots - 2-3 medium;
1 large beet;
fresh white cabbage - 200 grams;
peas - 250 g;
onions - 2 pcs.;
green onions - a bunch;
dill;
salted or pickled cucumber - 2 pieces;
pickled champignons - 150 gr.;
vegetable oil.

Preparation:

Cut potatoes, carrots and beets into equal sized cubes. Now finely chop the onion and greens. You also need to cut the cucumber into cubes, and the champignons into slices.

The cabbage can be chopped into medium strips, after which you need to mix all the products, season with oil and add spices.

Vinaigrette - classic recipe with the addition of pomegranate

This recipe includes almost all the standard ingredients for a vinaigrette, but the highlight will not be raisins at all, but pomegranate seeds.

Ingredients:

beets - 1 large;
red beans (canned) - 200 g;
pickled cucumber - 2 large;
boiled carrots - 1 pc.;
boiled potatoes - 3 pcs.;
pomegranate;
olive oil;
spices.

Cooking recipe:

We cut carrots, beets, potatoes and pickles into equal cubes.

Take red beans out of the jar. We disassemble the pomegranate into grains.

Mix all the ingredients in a large bowl, add oil and maybe add a little lemon juice. We add standard spices, now it’s time to treat your guests and household members!

Vinaigrette with apple and parsnip

An original recipe, not everyone loves parsnips, but combined with fresh crisp apples and walnuts it turns out absolutely amazing.

Ingredients:

apples - 2 pcs.;
parsnip - 1-2;
boiled beets - 2 small;
boiled potatoes - 3;
boiled carrots;
peas - 250 g;
nuts - 120 grams;
mustard peas;
yogurt;
vegetable oil;
spices.

Cooking recipe:

Cut the finished vegetables into standard cubes, do the same with the parsnips. Finely chop the peeled apples. Chop the nuts a little. But so that they don’t turn out too small.

Now mix a lot of oil, spices, mustard and yogurt. Combine all ingredients and season the salad with sauce. Bon appetit!

Classic vinaigrette “A la Kutuzov” (La Coutouzov)

Now let’s “mix” herring, boiled beef, green apple, red caviar, boiled eggs and salted mushrooms into the classic recipe. Already satisfying and piquant. How delicious it is, you'll lick your fingers.

Of course, much more products are required - the salad turns from cheap and simple into premium. For the New Year, it will fit neatly among other New Year's salads on the festive table.

That's not all. Let's make a vinaigrette sauce: season and mix mustard, olive oil, horseradish, lemon juice, salt and pepper to taste.

And most importantly: we will lay our culinary creation in layers using a serving ring. First we place beets on the bottom of the plate, then chopped herring, the third layer is apple and celery, then meat, the sixth layer is mushrooms, then carrots and cucumbers.

Top with a circle of boiled egg and some red caviar. Isn't it a beautiful, bright salad for the New Year? Forward to the festive table and for well-deserved words of gratitude!

Watch the video on how to prepare premium vinaigrette salad “La Coutouzov”:

Such an amazing dish as vinaigrette is not just vegetables, it’s your imagination and ingenuity. Come up with something original and maybe soon another culinary masterpiece will appear - similar to the one that has already been created.

It is better to choose loose potatoes rather than smooth ones - this way the salad will turn out “lush and shaggy”.
It is better to use salted cucumbers - they will give the dish a sour-salty taste.
And definitely fresh, real, unrefined sunflower oil.
You should not overdo it with vinegar, but it is better to abandon it altogether. It will kill all the mysterious aroma from childhood!
The most suitable for our dish is onion.
The vinaigrette can be placed not only in a large glass bowl, but also beautifully portioned using a salad ring. It’s no wonder that it contains bright, multi-colored products to show off the flavor of the dish in all its glory.
Can be served warm, with the addition of meat or seafood.
It can be placed on rye bread, decorated with green onions or dill.
Suitable for weight loss and approved for nursing mothers.
The shelf life is no more than a day.

How to decorate and serve a beautiful vinaigrette salad?

How to beautifully decorate and arrange a classic Vinaigrette (roses from vegetables to the point)

As stated above in the tips, we will use a salad ring and improvise with vegetables.

To do this, cut the beets and carrots into thin slices and place 4-5 slices in a row, overlapping each other.

Then we roll it into a tube, it turns out something similar to a rose. Where vegetables play the role of petals.

Place a ring in the middle of the salad bowl. Spread the vinaigrette around it. Now we carefully add “decorative roses” to our salad. We remove the ring. Everything is beautiful and delicious!

And also many housewives arrange the vinaigrette in the form of a “fish”.

Move away from old habits, show your imagination, come up with a new presentation! Now you can safely add this salad to your New Year’s menu list, for any other holiday or birthday! Bon appetit!