Menu 

What is included in the vinaigrette recipe. Simple preparation of "Vinaigrette" at home

Preparing a vinaigrette for a festive table used to be a common thing. classic salad for any meal.

But with the appearance in our stores of the assortment exotic fruits, hostesses vying with each other in the preparation of delicious and beautiful dishes forgetting for a while the traditional simple salads- Olivier and vinaigrette.

But time goes on and, having fed up with chic exoticism: various, my favorite classics are remembered: a soulful vinaigrette, yes with a herring (or other salted fish), beloved,.

So we will return to the classics, I will tell you how to make a vinaigrette! A delicious vegetable salad that everyone loves. Making vinaigrette is a simple, but very laborious task. However, the result is worth it!

I will tell you how to cook it deliciously today, as usual with a photo of the process.

Products:

  • 3 pcs. medium beets
  • 2 pcs. carrots
  • 12 pcs. small size or 5-6 pcs. medium potatoes
  • 1 medium onion
  • 6-7 small pickled cucumbers or 3 large
  • 8 - 10 table. sauerkraut (to taste)
  • 1 can of green peas (optional)
  • Salt, vegetable oil to taste.

Recipe for making a vinaigrette with sauerkraut with a photo:

How to make a vinaigrette to make it tasty? There are several secrets.

But all in order:

First, boil vegetables: beets, potatoes, carrots

I always cook like this: beets in a separate pan, and potatoes and carrots together, otherwise the anthocyanins of the beets will quickly turn the rest of the vegetables into an incomprehensible brown mass.

Then you need to immerse the boiled vegetables in cold water for 5-7 minutes - it will be easier to clean them: the skin will come off easily and it is convenient to hold warm, not hot vegetables in your hands.

So, the next step is to clean vegetables: beets, carrots, potatoes, onions.

The second secret: the taste of the vinaigrette depends not only on the taste of its ingredients, but also on the cut. Chopped salad is said to be tastier. However, in everything you need to know when to stop. If the salad is too finely chopped, it will turn into porridge and the vegetables will lose their uniqueness.

Once in our student years we conducted an experiment: we made a vinaigrette by twisting its components on a rotary grater. My friends, that was terrible! It was the most not delicious vinaigrette in my life. This mash of incomprehensible taste and appearance from the same components did not have the right to be called the proud name of a vinaigrette!

Therefore, we cut all the vegetables into small cubes.

We send the beets to the pan first, water it vegetable oil and mix actively. In this form, it will not quickly dye vegetables in its own color.

Dice the carrots:

Potatoes:

Finally, add canned green peas, after draining the liquid from the jar. In our family, this ingredient has not particularly taken root and is added personally to the plate for the lover of this green product.

That's all the delicious vinaigrette is ready!

We spread it on a plate with a slide, decorate with herbs:

And serve with a wonderful vinaigrette with onions!

The third secret (from personal observations): the vinaigrette acquires a harmonious taste when it stands for two hours cooked in a saucepan, the vegetables are soaked a little with each other's juices.

Then the vinaigrette acquires its unique taste and aroma. The onion taste, which was "barely audible" at first, when the vinaigrette was first prepared, opens after a while and permeates the entire salad. Therefore, be careful not to overdo it, because at first it may seem to you that one onion is not enough.

And one more thing: in order for the salad to be stored normally and not to turn sour the next day, all vegetables must be cooled before slicing, they must NOT be warm. Vegetables must be COLD!

This rule applies to all salads.
That's all for today! Cook with pleasure and share your impressions in the comments.

Subscribe to new recipes to always be aware of the news of the site Delicious food

Good day everyone! Tell me, do you know any original Russian salad? After all, most of the beloved and famous do not belong to us, such as, for example, although we Russians really love these options.

Therefore, today I would like to talk about such a vitamin vegetable salad as Vinaigrette. I think that all of you perfectly understand that there are a lot of useful ingredients, and most importantly, it uses sauerkraut, which makes it even tastier and gives us the most important vitamin that boosts immunity and helps us fight viruses. What do you think? Yes, that's right, it's vitamin C.

Don't know how to do it right sauerkraut, then quickly go to, because even the very season of this awesome salting, which will help you cook various, and rich soups and .

I already had one note on, where I showed you incredibly unexpected interpretations, such as with carrots in Korean and even with an apple. And also briefly introduced you to the emergence of this wonderful masterpiece in our country.

I would like to talk separately on this issue, because there are secrets and small tips and recommendations on how to make this salad even more elegant and savory.


It turns out that earlier this salad was always served in restaurants, cafes, as a mandatory option in the autumn-spring season and had such a name as Old Russian.

If you want to cook this kind, then you must follow and know all the cooking rules, namely:

1. Vegetables are best not boiled in water, but baked in the oven.

2. If the dish is made from sauerkraut, then first you need to pour over it with boiling water to make it soft, and then add it to a bowl.

3. So that potatoes and carrots are not colored from its beets purple, you should mix the beets separately in another bowl with vegetable or olive oil.

4. Usually seasoned with vegetable oil. Moreover, they choose refined oil or unrefined oil to make it smellier. You can also use olive oil. Or make a special filling, take cold water, add sugar if desired, mustard, salt and pepper. After stirring all this, pour in a little vegetable oil, and then add vinegar essence.

5. The dish should be consumed almost immediately; it is not recommended to store it in the refrigerator for a long time, as it loses all its taste.

6. For variety, you can add different ingredients to make this dish even more spicy and interesting, for example, an egg, tomatoes, beans, an apple, canned corn, mushrooms meat, seaweed, salted or smoked fish and even squid.

But, remember that in all this the golden mean must be observed. First, do small portions, try, and then create, if everything worked out and you liked it.

Classic Vinaigrette with Fresh Cabbage

Since now autumn is in the yard, and therefore I propose to first consider such an option in which it will be used fresh cabbage, instead of sauerkraut. This is also one of the most popular types of vinaigrette, which I think everyone has tried.

It looks very tempting, and most importantly, useful. What will be the composition? Let's figure it out, and this step by step description with a photo they will help you figure it out and make this culinary masterpiece.

We need:

  • Fresh cabbage - 100 g
  • Pickled cucumber - 80 g
  • Potatoes - 100 g
  • Beans - can
  • Canned corn- 50 g
  • Carrots - 50 g
  • Beets - 120 g
  • Salt - 1 pinch
  • Vegetable oil- 2 tbsp.

Cooking method:

1. Finely chop the cabbage using a special grater. If you don't have one, use a regular kitchen knife. Add the sweet canned corn, drain the juice from the can. You can also take canned beans, or you can boil them yourself in water until tender.


2. Cut the cucumbers into cubes, and you need to make it as small as possible, so that it goes well with other ingredients.


3. Then it was time to add boiled potatoes, carrots and beets. Cut them into small cubes, too, neatly and very finely and place in a bowl.

Important! First, cut the beets into another container, pour a little vegetable oil and stir, and only then add to the salad so that it does not stain other foods.


Stir everything and fill with oil. Salt.

4. What excellent presentation can you expect on a platter, how do you like this option? The beauty! Garnish with a sprig of parsley or dill and invite guests to a dinner party. Cook and garnish


How to make a vinaigrette? (delicious recipe)

This option is famous for the fact that vegetables are not used boiled in it, but baked. Do this, and then you will come closer to the primordially Russian version, as it was then prepared in Russia in the old days:

Recipe for vinaigrette with green peas and sauerkraut + ingredients

For the most part, many chefs and culinary specialists once brought round balls into this dish, which gave this appetizer a new imprint in taste and, of course, came up with a cool spring look. Moreover, legumes are very useful for our body and they go well with any vegetables, in this case, in this dish.

Now this addition has begun to be used traditionally, so in any classic version you can see canned green peas. Well, without sauerkraut, of course, the taste is not the same, so it is also always brought here.

Take the ingredients by eye this time. Trust your intuition, take so that all products are equally divided. Approximate proportions I indicated.

We need:

  • boiled beets -1 pc
  • carrots - 1 pc.
  • potatoes - 1 pc.
  • pickled or pickled cucumber - 1-2 pcs.
  • sauerkraut - 200 g
  • canned green peas - 1 jar
  • vegetable oil or mayonnaise

Cooking method:

1. Dice the carrots and potatoes.


Important! Squeeze the juice from the cucumber with your hands, it is absolutely not needed here.


3. Add sauerkraut and green peas, season with butter or mayonnaise. And the wonderful creation with vitamins is ready. Bon Appetit!


Bean and Mushroom Salad: Another Classic Recipe

Another extravagant version of this dish, which will add its zest to this salad. Because it uses pickled mushrooms and canned beans that's why this combination gives very interesting flavors. Which in itself makes it even more beautiful and attractive.

We need:

  • boiled carrots - 2 pcs.
  • potatoes in uniforms - 2 pcs.
  • pickled mushrooms - 1 can
  • canned beans - 3-4 tbsp
  • green onions- beam
  • pickled gherkins - 4-5 pcs.
  • beets - 1 pc.
  • olive oil or mayonnaise - 3-4 tablespoons

Cooking method:

1. Although this method of preparation is unusual, all the ingredients are cut into cubes as well, as in the usual first classic version.

Chop the mushrooms with a sharp kitchen knife.

By the way! Not only pickled mushrooms can be suitable here, but also salted ones.


2. Then cut the carrots, gherkins, potatoes and beets into cubes, so that they are approximately the same size. Chop the green onion as fine as possible with a knife.


Mix everything. Add canned or boiled beans. Season with olive oil or mayonnaise. Which, in turn, will also give a cool shade.

3. Now it remains to serve beautifully on the table, for this take a special metal mold and put the prepared ingredients in it with a tablespoon.


4. Here's a miracle happens. Decorate the top with onions, place the mushroom and a couple of beans.


This is how quickly and elegantly you can serve the vinaigrette on a plate at home, spending not so much time, it is only important to want this and then everything will certainly work out. And your guests and beloved family will thank you so much. Bon Appetit! Vitaminize your health!

Vegetable salad with herring dressed with a special sauce

I will say right away that this option is best served on a festive table, in the form of a salad or a snack. You can even cook this on New Year's table or for a birthday. Because it will look amazing and very shiny and wonderful. You will want to quickly eat such a vegetable creation.

We need:

  • slightly salted herring - 1 pc.
  • jacket potatoes - 3 pcs.
  • boiled beets - 2 pcs.
  • boiled carrots - 2 pcs.
  • lightly salted cucumber - 1 pc.
  • green peas - 1 can
  • rye or black Borodino bread
  • dill, green onions
  • green peas in a jar - 1 pack

For the sauce:

  • vegetable oil - 100 ml
  • mustard - 1 tablespoon
  • lemon juice - 1 tablespoon
  • black pepper


Cooking method:

1. First of all, make of bread. To do this, roast the slices in the oven, or use the grill or toaster. But before you do this with a mold, cut out the pieces in the form of a circle.



Do the same with cucumbers, but drain off any liquid that will come out during cutting.

3. First cut the herring into pieces like this, which will be used to decorate the table. That is, cut them at an angle.

Important! Remove all bones from the fish before cutting.


4. Cut the rest of the fish into cubes.


5. Place all ingredients in one large bowl. Add finely chopped dill and green onions, and then season with a special dressing. Which should be done like this, add lemon juice, ground black pepper and mustard to sunflower oil, move. Fill in ready-made sauce... Stir everything thoroughly to get a homogeneous mass.


6. Add the very last ingredient, which is canned peas. Stir.


7. Now take the croutons and put them on a serving dish, and decorate using the mold you made for the croutons. Fill out the form.


8. Top with a piece of fish and garnish with a lemon wedge. This is how picturesque and beautiful it looks.


Delicious vinaigrette without cabbage with pickles

This option is also considered a classic, although it is slightly modified. It will be usual, just for everyday use. Although it is not a sin to expose him at a feast. In general, it prepares very quickly, and most importantly and easily.

And in terms of calorie content, it is lower than the previous options. It will use basic ingredients such as boiled beets, carrots and potatoes, as well as cucumber and onion.

We need:


Cooking method:

1. Cut all vegetables (beets, potatoes, carrots, cucumbers) in a way convenient for you, by the way, you can not only do it into cubes, but also into strips for a change.


2. Chop the onions.


3. Mix all ingredients together in glassware... Add peas and sunflower oil. Stir and eat to your health!


4. Such homemade snack can be decorated with any greens. Here is such a motley and cute, a budget option turned out, you can use it as an addition to fish or meat dishes... Real jam! Bon Appetit!


How to decorate a vinaigrette on a festive table

Well, in conclusion, I would like to offer you a choice of spectacular and attractive ideas of how you can easily and simply decorate this usual seemingly winter Russian salad at home.


And I also ask you to watch this video from the YouTube channel, where the hostess of the channel shows how beautifully you can decorate this dish, using the same vegetables for this, how you can make roses or flowers from them and lay out this creation in the form of a magic ring:

I hope that such a variety will help you to decorate any table in a charming and unique way, so that it looks luxurious and delightful.


That's all for me, I wish you a good mood, good luck in business and in all your endeavors. Bye! See you soon everyone! See you! Bye Bye!

P.S Write your feedback and wishes at the bottom of this article, share your best practices. Join me in a group in contact))).

The article offers you some of the most delicious recipes making vinaigrette.

Vinaigrette - a delicious salad of simple ingredients, which can be prepared by every hostess for lunch or dinner. Depending on your preferences, the ingredients of the salad can be changed, but the main ones remain unchanged: beets, carrots, potatoes. The secret of the special and unique taste of the vinaigrette is the mixing of salted, pickled and fresh boiled vegetables.

How much to cook vegetables:

  • Potatoes - 20 minutes (time may vary, plus or minus 5 minutes, depending on size and variety).
  • Carrot - 20-30 minutes (depending on how large the carrot is).
  • Beet - 35-50 minutes (depending on how large the beets are).

IMPORTANT: You can check the readiness of vegetables by piercing them with a sharp thin knife, if they are soft and the tip goes through - the vegetables are ready.

However, the intensity of the fire is different for everyone, so make sure that the vegetables are not overcooked. Check for readiness a little earlier.

How to make a vinaigrette salad so that the vinaigrette does not stain: tips

Vinaigrette is a very bright salad due to the fact that beets in its composition give a coloring pigment. However, many people do not like this feature, which does not appear immediately, but after a few hours.

To prevent the salad from being "painted", you should cut the beets separately and store them in another container (not with the rest of the ingredients).

The ingredients should be mixed only before serving and in small quantities straight on the plate, after the remaining ingredients have been enveloped in vegetable oil, which will not allow the beet pigment to quickly spread to other products.

So the dish will keep all its bright colours(orange, green, white, pink, yellow, brown) and there will be no solid pink.

Ordinary classic vinaigrette with sauerkraut, green peas: composition, step by step recipe

The classic recipe consists of the main components (fermented and fresh vegetables) added in equal amounts.

What you need to have:

  • Potatoes -
  • Carrot -
  • Beet - 1-2 large fruits (adjust the amount of beets to your liking).
  • Polka dots -
  • Bulb -
  • Sauerkraut - 100-150 gr. (you can sauerkraut with onions and carrots).
  • Fresh greens -

How to prepare:

  • Vegetables are boiled, then peeled
  • Each ingredient is cut into small cubes
  • Place all ingredients in a large bowl or saucepan.
  • Drain the brine from the peas, add it to the salad
  • Add cabbage also without brine to the total mass, you do not need to cut it.
  • Season everything with oil, if desired, the vinaigrette can be salted.


Vinaigrette with beans, salted mushrooms and vegetable oil: ingredients, recipe

The vinaigrette must be sour. You can achieve it in several ways by putting canned peas, sauerkraut or pickled cucumbers, mushrooms in a salad. You can simply sprinkle some vinegar or lemon juice on the salad.

INTERESTING: Salted mushrooms are not added to every vinaigrette. This is a fun way to add variety to an already bored salad. You can use any mushrooms, but adding them exclude cucumbers and cabbage so that the vinaigrette is not too salty.

What ingredients should you have:

  • Potatoes - 3-4 pcs. (boiled "in uniform", the number of potatoes depends only on their size).
  • Pickled champignons - 1 jar in 500 g
  • Canned beans - 1 jar (necessarily without tomato).
  • Beet - 2 pcs. medium size (be guided by your taste).
  • Bulb - 1 PC. (large: white or blue)
  • Carrot - 2 pcs. large (smaller quantity is possible)
  • Homemade sunflower oil - several tablespoons
  • Greens - dill or parsley (to serve or add to salad).
  • Green onions - half a bunch, crumble into a salad

How to do:

  • Cut potatoes, carrots and beets (they can also be cut and folded separately, so as not to "paint" the whole salad) cut into small cubes and pour into a salad bowl.
  • Add beans from a jar without brine, as well as mushrooms, cut in the same way as the rest of the vegetables.
  • The onion is finely crumbled, the same is done with herbs.
  • The salad is seasoned with homemade oil, you can add salt and mix everything thoroughly.


Vinaigrette with fresh cabbage and pickles: ingredients, recipe

This is another "classic" vinaigrette recipe that is prepared quite often.

What you need to have:

  • Potatoes - 3-4 pcs. (boil in uniforms)
  • Carrot - 2-4 pcs. (the number of fruits depends only on their size).
  • Beet - 1-2 pcs. (adjust the amount of beets to your liking).
  • Polka dots - 1 can of 300 gr. (canned)
  • Bulb - 1 PC. (large white or blue)
  • Sauerkraut - 100-150 gr.
  • Vegetable homemade butter from sunflower - several tablespoons (corn is also ideal).
  • Fresh greens - a bunch of dill with parsley for serving or adding to a salad.

How to do:

  • Boiled vegetables are peeled and cut into small cubes.
  • Canned peas from a jar should be added to vegetables without its pickle.
  • Cucumbers are cut into cubes, added to vegetables
  • Finely chopped onion
  • All ingredients are mixed, sauerkraut is added
  • The vinaigrette is dressed with oil and sprinkled with herbs


Vinaigrette with seaweed, with mustard and vinegar dressing: ingredients, recipe

This is one of the most original variations of making vinaigrette. Seaweed is always sold in assortment (canned or by weight, spicy with garlic or vegetables) in modern stores. She "diversifies" the usual vinaigrette. You can not hesitate to serve such a dish on the festive table or cook for yourself, observing the correct diet.

What you need:

  • 3-4 pcs. (the amount depends on the size of the fruit).
  • Beet - 2 - 1 pc. (if large beets, then 1 piece will be enough).
  • Carrot - 2-3 pcs. (depends on how large it is)
  • 200-300 gr. (necessarily "sour").
  • Green pea - 1 can (canned food without brine)
  • Bulb- 1 PC. (if you like)
  • Seaweed - 120-150 g (any: spicy, marinated, with garlic, red pepper).
  • several tablespoons (store is also suitable, but homemade more fragrant).
  • Mustard - 1-2 tsp (needed to prepare a dressing in such a vinaigrette, adjust its amount to taste).
  • Vinegar - 0.5 tsp (necessary for preparing a dressing, it is better to take an apple or wine one).
  • Green onions - small bundle

How to cook:

  • The vegetables are boiled and cooled, after which they should be completely peeled and cut into small cubes.
  • It is also cut pickle and onions, peas are simply poured out to the bulk.
  • Put the seaweed without marinade in a common salad bowl and mix everything thoroughly, seasoning the vinaigrette with a special sauce.
  • Chop green onions onto salad before serving or while mixing

IMPORTANT: In a bowl, mix a few tablespoons. oils with vinegar and mustard. Pour this dressing over the entire salad and mix it thoroughly.



Vinaigrette with fresh cucumbers: ingredients, recipe

This is a "special" salad recipe, because it mixes 5 types of vegetables: boiled, canned, fermented and fresh. Such a vinaigrette is relevant in the hot, summer season. If desired, you can add any greens, lemon juice, green onions, fresh sweet or bell pepper some chop the tomato.

What you need:

  • Potatoes - 2-3 pcs. (depends on the size of the potato)
  • Carrot - 1-2 pcs. (large or small)
  • Beet - 1-2 pcs. (if large, one will be enough)
  • Fresh cucumber - 2-4 pcs. (depends on how large they are).
  • Green peas - 1 can (canned)
  • Sauerkraut- 100-150 gr. (mild, white)
  • Homemade oil (from sunflower)- several tablespoons.
  • Bulb - 1 PC. large
  • Green onions, any greens - small bundle

How to cook:

  • Vegetables are boiled, cooled, peeled, cut into neat cubes.
  • Added to them fresh cucumber, cut in the same way, peas without brine and sauerkraut without marinade.
  • Greens and onions should be finely chopped, added to the total mass, or left for serving.
  • The vinaigrette is seasoned with oil and, if desired, can be slightly salted, sprinkled with lemon juice.


Vinaigrette with herring and mayonnaise: ingredients, recipe

This salad recipe is very similar to the classic "Herring under a fur coat", but differs in the character of cutting the ingredients and some components. Nevertheless, it is very tasty due to the combination of ingredients and such a vinaigrette can be safely served at the festive table, prepared for dinner or for a change.

What you need to have:

  • Potatoes - 3-4 pcs. (not large potatoes "in uniforms")
  • Carrot - 2-4 pcs. (the amount of carrots depends on their size).
  • Beet - 1-2 pcs. (1 large or 2 small)
  • Herring - 1 large fish (salted or slightly salted)
  • Polka dots - 1 can of approximately 300 gr. (canned).
  • Bulb - 1 large (any: white or blue)
  • Pickled cucumber - 2 pcs. (can be excluded if desired)
  • Fatty mayonnaise - several tablespoons
  • Fresh greens - a bunch of dill with parsley for serving or adding to a salad.

How to prepare:

  • Vegetables are boiled, then cooled and peeled
  • All ingredients are cut into small cubes and poured into a large salad bowl.
  • Peas without brine are poured into the salad
  • The herring is cleaned of entrails and skeleton, cut into cubes and added to the total mass.
  • Season everything with mayonnaise, if desired, the vinaigrette can be sprinkled with fresh herbs before serving.


Diet vinaigrette without potatoes for weight loss: ingredients, recipe

Vinaigrette is a great dish for those who adhere to healthy eating and trying to lose weight. The main thing is to choose the right ingredients and exclude the most high-calorie ones.

What will come in handy:

  • Carrot - 1-2 pcs. (large)
  • Beet - 1-2 pcs. (depends on the size)
  • Bulb - 1 PC. (medium or large)
  • Green onions - small bunch (you can also use any other greens).
  • Green pea - 1 can (canned)
  • Sauerkraut - 100-125 gr. (without brine)
  • Pickle - 1-3 pcs. (depends on the size)
  • Canned or boiled beans - 100 g (canned without tomato).
  • Vegetable oil - several tablespoons
  • A clove of garlic - optional

How to cook:

  • Boiled vegetables are peeled and cut into cubes, poured into a salad bowl.
  • To these are added chopped pickles, boiled beans and canned peas.
  • After that, you can chop the herbs and squeeze out a clove of garlic.
  • The salad is dressed with oil (olive or linseed, you can use any) and mix thoroughly. Can be seasoned with salt and pepper, dried herbs.


Herring option: serving salad

Vinaigrette without cucumbers and green peas: ingredients, recipe

What you need:

  • Potatoes - 2-3 pcs. (the amount depends on the size of the potato).
  • Carrot - 1-2 pcs. (large or medium)
  • Large beans - 100-150 gr. (dry)
  • Fresh cucumber - 2-3 pcs. (quantity depends on size)
  • Beet - 1 PC. (large)
  • Green onions - small bunch (you can use any greens).
  • Bulb (blue) - 1 PC. (average)
  • Bulgarian pepper - 1 PC. (large, can be replaced with a couple of ordinary sweet peppers).
  • Sauerkraut - 100 g

How to cook:

  • Vegetables and beans are boiled until tender, cooled and peeled.
  • Pour the chopped vegetables into a salad bowl, add cucumber and boiled beans, bell peppers.
  • Finely chop greens and onions
  • You can season the salad with sunflower oil or a dressing based on oil, vinegar and mustard (spicy with Dijon).


Vinaigrette with apple and without cabbage: ingredients, recipe

Apple is an unusual but delicious ingredient for vinaigrette. It is important to choose the "right" sweet and sour apple (sweet will not work, because it is the beets that should give the salad sweetness, and the sour apple will spoil the whole taste of the vinaigrette).

What to prepare for the salad:

  • Potatoes "in uniforms" - 2-3 pcs. (small)
  • Apple - 1 PC. (varieties Ay-Dared, Ligold, Jonathan)
  • Pickle - 2-3 pcs. (depends on the size)
  • Dark beans- 100 gr. (boiled)
  • Carrot - 2-3 pcs. (medium size, not very large)
  • Beet - 1 PC. (large enough)
  • Bulb (blue or white) - 1 head (not large)
  • Parsley - 11 small bunch
  • Sunflower oil - several tablespoons

How to cook:

  • The boiled vegetables are cooled and cut into small cubes.
  • The same should be done with the apple and pickled cucumber.
  • The onion and herbs are finely crumbled, you can add green onions.
  • Season salad with oil, add salt and any aromatic spices, spices.


Vinaigrette with egg: ingredients, recipe

Such vinaigrette is more satisfying and has a mild taste, fatty and rich due to the addition of eggs and mayonnaise to the salad.

What you need:

  • Potatoes - 2-3 pcs. (boiled in uniforms)
  • Egg - 4-5 pcs. (boiled steep)
  • Carrot - 1-2 pcs. (also boiled)
  • Beet - 1 PC. (large fruit)
  • Bulb - 1 head (medium)
  • Pickle - 2 pcs. (medium)
  • A bunch of any greenery - small
  • Mayonnaise - several tablespoons (bold)
  • Canned peas, corn or beans - 1 small jar.

How to cook:

  • Pour the chopped boiled vegetables into a salad bowl, chop cucumbers and onions to them.
  • The greens should be very finely chopped and the eggs should be cut into cubes.
  • Pour in a jar of peas (or beans, but without the tomato).
  • Season the vinaigrette with mayonnaise and mix thoroughly; you can improve the taste of the salad with any spicy seasonings.


Vinaigrette with meat: ingredients, recipe

Of course, this is not a "classic" vinaigrette, but, nevertheless, a delicious and hearty salad for any occasion: for dinner or lunch, for a festive table.

What you need:

  • Potatoes - 2 pcs. (large, boiled in uniforms)
  • Beet - 1 PC. (large)
  • Carrot - 1 PC. (large)
  • Beans - 200 gr. (boiled or canned)
  • Cooked meat - 300-400 gr. (you can also use beef or chicken).
  • Sauerkraut - 100-150 gr.
  • Bulb - 1 small onion (white or blue)
  • Green onions - small bundle
  • Salad dressing - several tablespoons oil (or mayonnaise), a little mustard and vinegar.

How to cook:

  • Boiled vegetables should be peeled and finely chopped
  • Beans and sauerkraut should be added to the salad bowl with vegetables.
  • The meat should be chopped as finely as the vegetables.
  • Greens and onions crumble very finely and are added to the rest of the ingredients.
  • Pour the dressing over the salad and stir it thoroughly


Vinaigrette with corn instead of peas: ingredients, recipe

Corn allows you to enhance the flavor of your usual vinaigrette.

What you need:

  • Potatoes (boiled in their skins) - 3-4 pcs.
  • Beet - 1 PC. (large)
  • Carrot - 1-3 pcs. (depends on the size)
  • Pickled cucumber (or gherkins) - 100-200 gr.
  • Canned corn - 1 can
  • Bulb- 1 PC. (small)
  • Sauerkraut - 120-150 g.
  • Sunflower oil (homemade) - several tablespoons (store or corn is also suitable).

How to cook:

  • Vegetables are boiled and cooled, cut into small cubes.
  • Pickled cucumber and onion are crushed, corn is poured out to the bulk.
  • Add cabbage and finely chopped greens to the rest of the ingredients.
  • Season the vinaigrette with oil


Vinaigrette with sprat: ingredients, recipe

Sprat is a small fish with a rich and salty taste, somewhat reminiscent of a herring. It can also be added to the vinaigrette for a more modern version of the salad.

What you need:

  • Potatoes - 2-3 pcs. (small, boiled in uniforms).
  • Beet - 2 pcs. (small size)
  • Korean carrot - 100 g (with garlic)
  • Pickle - 1-2 pcs. (medium size, not small)
  • Green peas (canned) - 0.5 cans (no brine).
  • Sprat - 200-300 gr. (cleaned)
  • Refueling - several tablespoons oils, mustard beans and spices

How to cook:

  • Boil potatoes and beets, then cut into cubes.
  • Vegetables are poured into a salad bowl, chopped cucumber, peas and Korean carrots are added.
  • Pour in the dressing and stir thoroughly
  • Lay the sprat on top of the salad (fillet without a ridge)


How to make the vinaigrette delicious: with tips:

  • For salad, choose "old" beets, they have a richer taste and sweetness.
  • For refueling, you should use homemade oil, which has a richer taste and aroma than filtered store-bought oil.
  • Also suitable for dressing is corn, olive or linseed oil (choose to taste).
  • The secret of a delicious vinaigrette is the abundance of vegetables and different ways of preparing them (boiling, pickling, pickling, salting).
  • You can also season the vinaigrette with sour cream or mayonnaise (or serve).
  • Add chives to salad for piquancy.

How to decorate a vinaigrette for a festive table for the New Year, Birthday on March 8, February 14, 23, wedding, anniversary: ​​ideas, photos

You can serve the vinaigrette different ways, it is not at all necessary to put it on a slide or put a huge salad bowl on the table. Try to highlight the main ingredient, especially if it is very unusual for a classic salad recipe.

How to decorate:

  • Greenery
  • Green onions
  • Onion rings
  • A rose cut from carrots or beets
  • Boiled egg
  • Fish fillet
  • The salad can be laid out in an unusual shape
  • You don't have to mix the salad, but lay out each ingredient beautifully.








Video: "The principles of making vinaigrette"

Vinaigrette is a delicious vegetable-based salad. Despite the fact that it belongs to traditional Russian cuisine, it was invented far beyond the borders of this country. Be that as it may, he is very popular with representatives of different nationalities. Poles, Germans, Ukrainians, and British know what vinaigrette is. In today's article, we'll show you how to make this simple yet very interesting and healthy snack.

What's in a salad?

The main ingredients of this dish are vegetables. The standard set must include red beets, carrots and potatoes. Onions, sauerkraut, pickled or pickled cucumbers are also added to the appetizer. And aromatic vegetable oil is usually used as a dressing.

To diversify the taste of the vinaigrette, the ingredients of the salad are complemented with a boiled egg, canned peas, meat, seafood, beans, mushrooms, sausages and even herring. And some experimenters season the finished snack with mayonnaise or other savory sauces.

Cooking components

Most of the vegetables that make up this salad, must undergo preliminary heat treatment. The duration of this process depends on several factors at once. It is determined taking into account the size and volume of root crops. The average cooking time for carrots is about 20-30 minutes. Almost the same amount needs to be spent on cooking potatoes.

The beetroot will have to be cooked the longest for the vinaigrette. How long this process takes, any experienced hostess knows. Therefore, to get a faster result, this vegetable is often cooked not on the stove, but in the microwave. Using this device allows you to save a significant amount of time and get well-cooked beets in 25 minutes. Having dealt with the main points, you can begin to consider specific recipes.

Traditional option

The classic vinaigrette salad recipe is an excellent basis for culinary experiments. Therefore, every modern housewife should master it. To play it you will need:

  • 150 grams of beets.
  • 320 g potatoes.
  • 300 grams of pickles.
  • 300 g sauerkraut.
  • 150 grams of onions.
  • Sunflower oil (for dressing).

This salad is completely suitable for diet food... For those who are interested in how many calories are in a salad with butter vinaigrette, you need to remember that energy value 100 grams of product is about 70 kcal. To do traditional salad, the raw components must be pretreated. Washed root vegetables are laid out in separate saucepans, poured with cool water and sent to the fire. As soon as they become soft, they are taken out of the dishes, cooled, peeled and cut into small cubes. Then they are combined with chopped cucumbers, chopped onions and sauerkraut. The finished appetizer is poured with a fragrant sunflower oil and mix gently.

Option with seaweed

To make the vinaigrette richer, the classic salad recipe is complemented with various ingredients that give it a special taste and aroma. One of these additives will be seaweed, which you can buy in any modern grocery store. To prepare a gourmet snack, you will need:

  • 3 beets.
  • 3 carrots.
  • 3 potatoes.
  • 150 grams of pickled seaweed.
  • 2 cucumbers.
  • 100 grams of onions and chives.
  • 2 tablespoons each of vinegar and sunflower oil.
  • Salt, sugar and freshly ground pepper (to taste).

Thoroughly washed root vegetables are boiled separately until cooked, cooled and peeled. Then they are cut into not too small cubes and combined with pieces of cucumbers, chopped onions and pickled seaweed... The finished snack is slightly salted, sweetened, pepper and poured with vinegar mixed with vegetable oil. Before serving, the vinaigrette is decorated with green onion rings.

Pickled mushroom option

Using the technology described below, a very tasty and satisfying salad is obtained, which will certainly interest adherents of a vegetarian diet. To prepare it you will need:

  • Small beets.
  • 2 large pickles.
  • 100 grams of beans.
  • 2 potatoes.
  • 80 grams of pickled mushrooms.
  • Bulb.
  • Salt, pepper, 3% vinegar and vegetable oil.

To make a vinaigrette with pickles, you must first boil the vegetables. Beets and potatoes are placed in different saucepans, poured over with cold water and placed on a fire. Once they are soft, they are completely cooled, peeled and cut into small cubes. Then they are combined with pre-boiled beans, slices of cucumbers, chopped onions and mushrooms. The prepared salad is seasoned with salt and pepper, and then poured with a mixture of oil and vinegar.

Option with apples

Those who have already understood what a vinaigrette is will be interested in another simple recipe for this salad. Thanks to the addition of apples, it acquires a special freshness and a pleasant sour taste. To prepare it, you will need:

  • 400 grams of beets.
  • A pound of potatoes.
  • 250 grams of carrots.
  • 2 green sour apples.
  • 350 grams of pickles.
  • Bulb.
  • 350 grams of canned peas and sauerkraut each.
  • Freshly ground pepper, salt and vegetable oil.

To prepare an unusual vinaigrette, you need to wash and boil the root vegetables. As soon as they become soft, they are taken out of the boiling water, cooled, peeled and cut into small cubes. Then they are combined with pieces of apples, chopped onions and chopped cucumbers. Sauerkraut, canned peas, pepper and salt are also added there. Season the finished salad with vegetable oil and mix gently.

Canned Beans Option

For lovers vegetable snacks will surely like another one uncomplicated recipe vinaigrette with pickles. Thanks to the presence of beans, it turns out to be not only tasty, but also quite nutritious. To prepare it, you will need:

  • 6 potatoes.
  • 3 beets.
  • 6 carrots.
  • A can of canned beans.
  • 2 pickles.
  • Bank of green peas.
  • 100 grams of white sauerkraut.
  • Salt, freshly ground pepper and vegetable oil.

Having figured out what a vinaigrette is, you need to understand how to prepare a salad with beans. To begin with, you should tackle root crops. They are washed, boiled in different saucepans, cooled, peeled and cut into not very large cubes. Then add sauerkraut, beans, pieces of cucumbers and peas to them. The finished snack is lightly salted, pepper and poured with aromatic vegetable oil.

Cheese option

Lovers of gourmet food will surely appreciate the salad recipe described below. The vinaigrette prepared according to it turns out to be unusually tasty and fresh. To surprise your family with this interesting dish, you will need:

  • Large beets.
  • 3 small potatoes.
  • Medium carrot.
  • Fresh cucumber.
  • 100 grams of good hard cheese.
  • Chives, parsley and dill.
  • Salt and mayonnaise.

You need to start the process by preparing vegetables. Earlier, we already figured out how and how much to cook beets for vinaigrette, so we will not re-examine this stage. The finished root vegetables are cooled, peeled and cut into small cubes. Then they are combined with pieces of cucumber, cheese shavings and chopped herbs. Before serving, the appetizer is salted, poured over with mayonnaise and gently mixed.

Option with meat and eggs

To prepare this nutritious and delicious salad you need a little time and a bit of patience. In addition, you should definitely have at your fingertips:

  • 400 grams of boiled beef or veal.
  • 3 medium potatoes.
  • 2 large pickles.
  • Small carrot.
  • 2 hard-boiled eggs.
  • Beet.
  • Salt and mayonnaise.

To prepare a delicious vinaigrette, the ingredients of the salad must be pre-cooked. Beets, potatoes and carrots are placed in separate saucepans, poured with cool water and boiled until cooked. The softened roots are cooled, peeled and cut into not too large cubes. Then they are combined with pieces of boiled meat, chopped cucumbers and chopped eggs... The finished appetizer is slightly salted, poured with mayonnaise and gently mixed.

Herring option

Now that you know for sure that vinaigrette is such a versatile dish to which you can add different components, we advise you to pay attention to another interesting interpretation of this salad. To make a snack like this, you will need:

  • 2 beets.
  • 2 carrots.
  • 3 potatoes.
  • 3 pickled cucumbers.
  • 200 grams of herring fillet.
  • Medium onion.
  • 40 grams of canned peas.
  • A teaspoon of salt and mustard.
  • A pinch of ground pepper.
  • 30 milliliters of vegetable oil.

Pre-washed root vegetables are boiled directly in the peel. As soon as they become soft, they are cooled, peeled and cut into small cubes. Then they are combined with canned peas, chopped onions, chopped cucumbers and pieces of fish fillets. The finished appetizer is lightly salted, pepper and poured with a sauce consisting of mustard and aromatic vegetable oil.

Sausage option

This simple but filling salad is perfect for a family dinner. To prepare it you will need:

  • 2 beets.
  • 4 potatoes.
  • Medium carrot.
  • Small onion.
  • 2 pickled cucumbers.
  • 300 grams of boiled sausage.
  • Salt, vegetable oil, and chives.

As in all previous options, you need to start the process with the preparation of root crops. They are thoroughly washed and boiled until soft in separate saucepans. Then the vegetables are cooled, peeled and cut into small cubes. After that, pieces of sausage, chopped cucumbers and chopped onions are added to a bowl with beets, carrots and potatoes. An almost ready-made snack is slightly salted, poured with aromatic sunflower oil and mixed. Just before serving, the salad is garnished with chopped chives.