Hello everyone, hello!! Today the topic of our conversation is vitamin salad vinaigrette. This is a traditional dish, without which not a single holiday is complete, and in everyday life we cook it quite often.
Along with such popular salads as Caesar, Greek salad and Crab stick salad, vinaigrette is considered an original Russian invention, although it owes its name to a French chef. I like this snack because all the ingredients are always on hand, it’s very easy to prepare and it always turns out tasty and healthy.
Vinaigrette - classic recipe with photo illustrations
When we talk about vinaigrette, I think many people have an image of a vegetable mixture, some kind of mishmash. Although in fact this is a very competent salad and it has its own cooking secrets.
Ingredients:
- Potatoes - 2 pcs.;
- Beets - 2 pcs.;
- Carrots - 2 pcs.;
- Canned peas - 5-6 tbsp. l.;
- Pickled cucumbers - 3-4 pcs.;
- Vegetable oil - 2-3 tbsp. l.;
- Salt - to taste;
- Dill, parsley - optional.
Cooking method:
1. Wash and clean the vegetables from the soil. Boil the root vegetables in different pans without cutting anything off them. The water can be slightly salted.
On a note!! Potatoes are cooked for 25 minutes, carrots for an hour, beets for 1.5 hours.
2. When the vegetables have cooled, you need to peel them. Cut the boiled beets into small cubes.
Advice!! Do not mix the beets with all the vegetables at once, but place them in a separate plate and pour over the oil. This will further reduce the color of other root vegetables.
3. Cut the tail off the pickled cucumbers and cut into cubes.
4. Open the jar of green peas and take out the required amount of peas. Now drain all the liquid from the desired mass.
5. Peel the carrots and potatoes, cut them into cubes and mix them with peas and cucumbers. First, squeeze out excess liquid from the cucumbers. Season with vegetable oil.
6. Now combine the slices with the beets, add salt to taste and mix gently.
7. Our colorful salad is ready. Garnish with herbs if desired.
Vinaigrette with fresh cabbage according to a classic recipe
Sauerkraut in vinaigrette is sometimes replaced with fresh cabbage. It is fresh, so it requires acidification. To do this, we use pickled cucumbers and apple cider vinegar. The finished snack takes on a slightly different taste. In my opinion, it turns out more tender and does not overpower the taste of other vegetables.
For dressing, take vegetable oil. It turns out appetizing by adding mustard and honey. Honey enhances the taste, and mustard adds a piquant spiciness.
What products are needed:
- 300 g fresh cabbage;
- 4 potato tubers;
- 4 pickled cucumbers;
- 200 g canned peas;
- 1 beet;
- 1 carrot;
- 1 red onion;
- 2 tbsp. l. apple cider vinegar (6%);
- 0.5 tsp. Sahara;
- 0.5 tsp. salt;
- 4 tbsp. l. vegetable oil.
Preparation:
Cut the fresh cabbage, put it in a bowl, add a little salt and sprinkle with sugar. Now let’s “shake” our hands.
Fresh cabbage is a bit tough. When kneading with your hands, it becomes soft and gives juice.
Pour in 2 tablespoons of apple cider vinegar. Stir and let it brew. It turns out like marinated.
Add boiled potatoes, cut into cubes. Next, we send pickled cucumbers and green peas. Now it's the turn of the red onion. He's sweet. We lay it without marinating and pouring boiling water.
And here, after cutting, fill the beets with oil. This procedure saves all vegetables from staining. Mix the contents of the bowl. Season with oil and serve a delicate salad.
How to make vinaigrette salad with sauerkraut
This option will turn out delicious if you use good quality sauerkraut to prepare it. So, it is better not to take sour and very soft ones. This snack is very popular: high in vitamins and low in calories.
Ingredients:
- Beetroot - 1 pc.;
- Carrots - 1-2 pcs.;
- Potatoes - 1-2 pcs.;
- Onion - 1 pc.;
- Sauerkraut - 200 gr.;
- Pickled cucumbers - 2-3 pcs.;
- Canned peas - 300 gr.;
- Salt - to taste;
- Vegetable oil - to taste.
Cooking method:
1. Boil vegetables until tender and cool.
2. Peel the beets and cut them into small cubes. Add a little vegetable oil and mix.
3. Peel the onion and chop finely.
4. Finely chop the pickles.
5. Peel the potatoes and also cut them into cubes.
6. Chop the carrots into small pieces.
7. The cabbage must be squeezed out of the brine and, if necessary, chopped a little.
8. Add green peas, season with oil, salt to taste and mix well. All is ready. Bon appetit!!
Classic recipe for vinaigrette with peas and sauerkraut
There are many options and ways to prepare this dish, but today I propose to prepare a classic or universal version of the salad - a vinaigrette with green peas, prepared from boiled vegetables, with the addition of onions, sauerkraut and pickles, as well as a spicy dressing based on vegetable oil, a little amount of vinegar and mustard.
There is nothing complicated in preparing this wonderful salad, you just need time and desire :) Let's start?!
What do you put in a classic vinaigrette?
Ingredients:
- boiled potatoes - 2-3 pcs.;
- boiled beets - 2-3 pcs.;
- red onion - 2-3 pcs.;
- boiled carrots - 1-2 pcs.;
- green peas - 1 can;
- sauerkraut - 150 gr. (approximately);
- pickled (salted) cucumbers - 3-5 pcs.;
- any vegetable oil (I take unrefined, flavored);
- salt to taste;
Some people think that a classic recipe is one without sauerkraut. And although there are different opinions on this matter, I always make vinaigrette with both cabbage and cucumbers - our family has done this for centuries and I continue this tradition.
How to make vinaigrette:
Cut boiled (in their jackets) and peeled potatoes and carrots into neat small cubes. We will do the same with cucumbers, and cut the onion into thin half rings.
We transfer everything chopped into a salad bowl, add sauerkraut and green peas to them, after draining the liquid from the jar. Season with vegetable oil and mix the vegetables together.
Now cut the beets into similar small cubes and transfer them to a separate plate
To prevent the beets from coloring the entire salad, pour vegetable oil over them and mix in a separate container.
And only then add the prepared beets to the rest of the ingredients in a common salad bowl.
Salt and pepper to taste. And, done!
Sometimes I add not red onions, but regular onions. But after cutting it finely, I first fry it in vegetable oil over high heat for 2 - 3 minutes and, reducing the heat, bring it to half-cookedness (or to such a state - as you prefer). The main thing is to let it cool, and only then add it to the salad bowl.
And if you want your vinaigrette to look beautiful and acquire a unique image, then take a glass and place it in the center of the vessel prepared for the dish. We spread the appetizer around, and then carefully remove the glass from the resulting vegetable wreath. Decorate the salad with herbs, sprigs of parsley, dill, or shapes cut from beets, carrots, or boiled eggs.
Use your culinary creativity and decorate your favorite dish in your own unique way, your loved ones will appreciate it!
A simple recipe for snacks with beans
It turns out that this type of dish is also considered a classic, and to be honest, I have never tried a salad with beans. Let's figure out how to cook it together; by the way, it's better to take canned beans, so it will take a minimum of time to cook.
Ingredients:
- Large beets - 1 pc.;
- Potatoes - 5 pcs.;
- Large carrots - 2 pcs.;
- Sauerkraut - 250 gr.;
- Pickled cucumbers - 5 pcs.;
- Canned beans - 1 can;
- The onion is large,
- Refined vegetable oil - for dressing;
- Salt - optional.
Cooking method:
1. Wash the carrots, beets and potatoes well and place in a large saucepan. Cook the vegetables until tender, then cool and peel. Cut into medium pieces.
Advice!! Cut vegetables into the same shape and size. This way the dish will look much more aesthetically pleasing.
2. We also cut the pickled cucumbers into cubes and open the can of beans.
3. Pour all the prepared vegetables into a deep container, add beans and cabbage. Finely chop the onion and add to the rest of the ingredients.
4. Mix everything well, add salt to taste and season with vegetable oil. Eat to your health!!
Vinaigrette recipe without cabbage, like in the canteen
This recipe is interesting because it does not contain cabbage. The vinaigrette turns out colorful, bright, juicy, incredibly tasty and very healthy.
Ingredients:
- beets – 2 pcs.
- potatoes – 4 pcs.
- carrots – 3 pcs.
- pickled cucumbers – 3 pcs.
- canned green peas – 1 can
- onion – 1 pc.
- vegetable oil - as needed
- salt, pepper - to taste
Preparation.
Boil carrots, potatoes and beets, peel, cool to room temperature.
Cut potatoes, carrots, cucumbers and onions into small cubes and place the vegetables in a deep bowl.
Also cut the beets into small cubes, place them separately in a bowl, add a couple of tablespoons of vegetable oil, mix well and let sit for 5 minutes to avoid coloring other ingredients.
Add green peas and beets to the vegetables, salt and pepper, season with vegetable oil and mix well.
Place the salad in a heap in a glass salad bowl and serve.
This, as Odessa residents say, is delicious!
Vinaigrette without cabbage, like in the canteen
https://youtu.be/Z6NMq6dq6Vo
Classic vinaigrette with sausage and pickles
Since I am a big fan of hearty and tasty food, this recipe is my favorite. Add boiled sausage and get an independent dish for lunch or dinner. Well, diversity in our lives is also welcome.
Ingredients:
- Beets - 1-2 pcs.;
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Onions - 1 pc.;
- Pickled cucumbers - 2 pcs.;
- Boiled sausage - 300 gr.;
- Green onions - to taste;
- Vegetable oil - to taste;
- Salt - to taste.
Cooking method:
- Rinse all root vegetables thoroughly.
- Boil until tender, cool and peel.
- Cut vegetables into cubes.
- Finely chop the onions and green onions with a knife.
- Chop the pickled cucumbers into cubes and remove excess liquid.
- We cut the sausage into circles and then into cubes.
- Mix all the products in a salad bowl, add salt to taste and season with vegetable oil.
- It can be served as a common dish or in portions.
Vinaigrette with meat and beans
Vinaigrette can be not only vegetable. Any boiled meat, be it chicken, beef or pork, as well as ham, goes perfectly with the “standard vinaigrette set”. The main thing is that the boiled meat is soft. You can also add white or red canned beans to the meat vinaigrette instead of green peas.
Ingredients:
- Boiled meat or ham – 300 gr.
- Canned beans – 1 jar.
- Pickled cucumbers – 100 gr.
- Chicken eggs – 2-3 pcs.
- Red beets – 1-2 pcs.
- Potatoes – 2-3 pcs.
- Carrots – 1-2 pcs.
- Onions or green onions - to taste.
- Sunflower oil – 5-6 tbsp.
- Fresh parsley - a few sprigs.
- Ground black pepper - to taste.
- Sugar - to taste.
- Salt - to taste.
Cooking process:
- Boil potatoes, beets and carrots, cool and peel. Cut into neat, small cubes of equal size.
- Cut the meat (or ham) boiled until soft into the same cubes as the vegetables.
- You can use both green and onions in the vinaigrette. Green onions are cut into even squares, and onions - into quarter rings or half rings (if the onions are small). Onions can be pre-marinated for 15 minutes: chopped, pour 2 tablespoons of boiled water + 1 tablespoon of sugar + 1 teaspoon of vinegar.
- Hard-boil the eggs, cool and cut into even cubes with an egg slicer.
- In a salad bowl, combine meat, beets, potatoes, carrots, eggs and onions.
- Add the canned beans, drained and washed from the marinade, to the vinaigrette. If you have dry beans, you can soak them in advance, cook them and add them instead of canned ones.
- Sprinkle the vinaigrette with salt and black pepper to taste. Sugar can be added, or you can do without it.
- Season the vinaigrette with vegetable oil to taste and stir. If you wish, add 1-2 tablespoons of mustard to the dressing - this will make the salad taste more piquant.
- Let the vinaigrette sit for 30 minutes.
- Before serving, stir the vinaigrette again and sprinkle fresh chopped parsley on top.
Bon appetit!
Making vinaigrette with herring at home
This option is very similar to herring salad under a fur coat only with green peas. Have you tried it?! No!! Then let's get ready soon!!
This is interesting!! In other countries of the world, Vinaigrette is called “Russian salad”.
Ingredients:
- Beets - 2 pcs.;
- Carrots - 2 pcs.;
- Potatoes - 3 pcs.;
- Pickled cucumbers - 3 pcs.;
- Onion - 1 pc.;
- Canned peas - 40 gr.;
- Herring fillet - 200 gr.;
- Vegetable oil - 30 gr.;
- Salt - 1 tsp;
- Ground black pepper - 1 pinch;
- Mustard - 1 tsp..
Cooking method:
1. As usual, wash and boil our vegetables until tender.
2. Remove the skin from beets, carrots and potatoes and cut into cubes. Finely chop the onion, also chop the cucumbers into cubes. Peel the herring and cut into thinner slices. Drain the liquid from the peas and combine all the ingredients.
3. Now let's prepare the sauce. Mix vegetable oil with mustard.
4. Salt and pepper the vinaigrette to taste, pour over the sauce and mix well. Add finely chopped green onions or a sprig of dill on top.
Vinaigrette with mushrooms
The taste of the usual vinaigrette can be perfectly complemented by salted or pickled wild mushrooms. Perhaps only champignons are not suitable for this purpose - alas, but, as you know, when pickled, these mushrooms are almost tasteless. Wild mushrooms can be added to a vinaigrette instead of sauerkraut or pickled cucumbers, or together with them.
Ingredients:
- Marinated or salted mushrooms – 200-300 gr.
- Sauerkraut - to taste.
- Pickled cucumbers - to taste.
- Green peas – 1 can.
- Red beets – 1-2 pcs.
- Potatoes – 2-3 pcs.
- Carrots – 1-2 pcs.
- Onions or green onions - to taste.
- Fresh parsley - to taste.
- Sunflower oil – 5-6 tbsp.
- Ground black pepper - to taste.
- Sugar - to taste.
- Salt - to taste.
Cooking process:
- Boil jacket potatoes, carrots and beets. Beets should be cooked separately from other vegetables so that their juice does not spoil the appearance of carrots and potatoes.
- Cool the vegetables and peel them. Cut into neat, small cubes of equal size.
- Cut pickled or salted forest mushrooms into small pieces. The most delicious mushrooms for vinaigrette are salted saffron milk caps, milk mushrooms and honey mushrooms.
- Cut the onions into quarter rings, and cut the green onions into small pieces. The onion will be tastier if you marinate it for 15-20 minutes: when chopped, add 2 tablespoons of boiled water + 1 tablespoon of sugar + 1 teaspoon of vinegar.
- Place chopped beets in a salad bowl, sprinkle with salt and mix with 2-3 tablespoons of vegetable oil. Beetroot in oil will not stain the other ingredients with its juice and the vinaigrette will look neater.
- Add chopped mushrooms, potatoes, carrots and onions.
- Sauerkraut and diced pickles are added as desired. In principle, you can do without them.
- Add canned green peas. Don't forget to drain the brine from the jar of peas.
- Salt and pepper the vinaigrette to taste, and also sprinkle a little sugar - it will be even tastier.
- Season the vinaigrette with vegetable oil (or you can make a more complex dressing by mixing 3-4 tablespoons of oil with 1-2 tablespoons of mustard and half a teaspoon of lemon juice).
- Let the vinaigrette sit for 30 minutes, stir again before serving and sprinkle with chopped parsley if desired.
- Mushroom vinaigrette is especially tasty with fresh rye bread. Served as a separate dish or together with meat or fish dishes.
Bon appetit!
Vinaigrette with pickles - step-by-step photo recipe
Vinaigrette is a popular salad made from boiled vegetables. But to make this dish tasty and beautiful, it is important to know a few simple tricks, for example, food should be cut into small cubes and only when completely cooled. This way the salad will turn out homogeneous, tasty and beautiful.
Your rating: (
2 ratings, average: 5.00 out of 5)
Cooking time: 50 minutes
Quantity: 4 servings
