What do you add to salad vinaigrette? Dietary vinaigrette for weight loss. What is included in a regular vinaigrette?

Vinaigrette is only a simple and unremarkable salad at first glance. How is vinaigrette beneficial for the body? Yes, this is just a storehouse of vitamins! And if you are worried about how many calories the vinaigrette contains, then don’t worry, even those who are on a diet can eat it.
Of course, it will not stand out or attract attention on the holiday table. But on an ordinary weekday it’s just perfect. It’s easy to prepare; the necessary ingredients are always at hand.

Indeed, this recipe is the simplest. It does not use unusual products. And in general, in this case, a minimum of them is used. But this does not make the taste worse; on the contrary, the dish turns out bright, rich and at the same time light.

What you need for a simple vinaigrette:

• a couple of beets;
• a couple of carrots;
• 2 potatoes;
• 4 pickled cucumbers;
• 1 onion;
• 30 gr. parsley;
• 30 gr. oils

How to make a simple vinaigrette:

1. All root vegetables must be boiled separately, cooled independently, peeled when cooled and then cut into small cubes.
2. The cucumber is also cut into small, neat cubes. Their size should ideally be a little smaller than vegetables.
3. The onion is peeled from the yellow husk and simply finely chopped with a knife.
4. Also finely chop the washed parsley.
5. All products are laid out in a salad bowl, where oil is added to them, and if necessary, then salt, after which everything is mixed. A simple and tasty Vinaigrette is ready.

Important! To prevent the beets from coloring all other products, they need to be seasoned with oil in a separate bowl, mixed well and only then added to the salad last.

Vinaigrette recipe - a simple recipe

The peculiarity of this recipe is not only the absence of sauerkraut, the addition of which implies a classic version. There is one component in this dish that gives the vegetables a special taste - canned green peas. It seems like a simple product, but it perfectly complements the composition and, despite its simplicity, adds mystery.

What is vinaigrette made from:

• 1 beet;
• 2 potatoes;
• 1 carrot;
• 4 pickled cucumbers;
• 400 gr. canned peas;
• 40 gr. oils

How to make a vinaigrette simple recipe:

1. Boil the beets and let them cool on their own. Once cooled, it is peeled and cut into small cubes.
2. Potatoes are also boiled. It needs to cool and when cold it is peeled and cut into the same cubes as beets.
3. Boil the carrots in a separate pan and then cool. Once cooled, it is first cleaned and then only cut into pieces.
4. Cucumbers are cut into the same pieces as boiled vegetables.
5. All products are poured into one container.
6. The peas are separated from the liquid and poured into the salad.
7. The dish remains seasoned with oil and salt if necessary.
8. The ingredients are mixed and the salad can be served immediately.

Tip: it is better to boil all vegetables separately. The time it takes to cook them varies, and in separate pans it is much easier to control the cooking process. The result should be slightly crispy and not overly soft.

Vinaigrette salad simple recipe

The simplicity and versatility of this salad are its main advantages. The incredibly delicious sauce adds a certain piquancy to all vegetables without exception. The original method of presentation proposed in this case demonstrates that it can even look elegant and original.

You will need:

• a couple of beets;
• 1 carrot;
• 10 salted gherkins;
• 250 gr. canned beans;
• 1 onion;
• 20 gr. dill;
• 50 gr. oils;
• 10 gr. vinegar (preferably wine);
• 1 tbsp. l. Dijon mustard;
• 1 garlic clove.

How to make a simple vinaigrette salad:

1. The first step is to wrap the beets in foil and bake them in the oven. When ready, it is freed from the foil, cooled and then only cleaned and cut into cubes of the most suitable size.
2. The carrots are boiled in plain water, cooled, peeled and cut into the same cubes.
3. If the gherkins are small, they can be left whole. If they are large, then they should be crushed.
4. The canned beans are separated from the liquid.
5. The onion is peeled and immediately finely chopped.
6. You also need to chop the dill as finely as possible.
7. To prepare the sauce you will need a jar with a lid. Oil and vinegar are poured into it, mustard and crushed garlic are added. The jar is closed, and all products are mixed by shaking the jar. After obtaining the required consistency, the garlic is removed from the sauce.
8. In a separate bowl, mix beans with carrots, onions and dill.
9. All the vegetables are laid out in a salad bowl, mixed, and be sure to pour the sauce over them.
10. The top of the dish can be decorated with any greenery.

Tip: Vinaigrette can be seasoned with either sauce or regular oil, preferably unrefined, to give the vegetables a refined aroma. Quite often they resort to dressing the dish with mayonnaise. This will not make it any healthier, but the taste will be completely different, more intense.

Simple vinaigrette recipe

Here it is - such a famous and simple dish. This is exactly how this salad was loved by many and became the most successful addition to a regular meal. And it will be suitable as a snack “with vodka”. Pleasant sourness combined with beetroot sweetness - this is real harmony.

You will need:

• 4 potatoes;
• 1 beet;
• a couple of carrots;
• 3 pickled cucumbers;
• 1 onion;
• 50 gr. wine vinegar;
• 50 gr. oils;
• 10 gr. Sahara;
• 5 gr. salt;
• third tsp ground black pepper;
• 15 gr. greenery;
• 100 gr. sauerkraut.

How to prepare vinaigrette salad:

1. You need to prepare the dressing in advance. For this purpose, vinegar is mixed with salt, pepper and sugar. Then add oil with finely chopped herbs. Everything is actively mixed and sent to the refrigerator for a couple of hours.
2. Boil potatoes and carrots for about half an hour in plain water.
3. In a separate pan, add a little vinegar to the water and only after that the beets are immersed.
4. All boiled vegetables are cooled and peeled, after which they are cut into small cubes of the same size.
5. Cucumbers are chopped in exactly the same way.
6. All products are laid out in a salad bowl, and cabbage is also added there.
7. Finally, all that remains is to add the sauce and mix all the ingredients well.

Vinaigrette simple recipe

It acquires an unusual, piquant taste if you add herring to it. This fish works wonders and a light, homemade salad becomes simply extraordinary, rich, satisfying and delicious.

You will need:

• 2 beets;
• 200 gr. canned peas;
• a couple of potatoes;
• 1 onion;
• 40 gr. oils;
• 1 herring;
• 15 gr. green onions.

Vinaigrette recipe is simple:

1. The beets need to be thoroughly washed using a brush, placed in a pan with water and cooked for about 30 minutes over low heat.
2. The potatoes are also washed and then boiled in a pan filled with water.
3. The onion is peeled and then finely chopped, after which it is immersed in boiling water for 10 minutes. Finally, the water is drained and the onion itself is wrung out.
4. Cucumbers are cut into cubes as small as possible.
5. The boiled vegetables are cooled and then peeled, then cut into cubes of the size corresponding to cucumbers.
6. All products are placed in a salad bowl.
7. The peas are separated from the brine and also placed in a salad bowl.
8. All ingredients are seasoned with oil and mixed.
9. The herring must be separated from the head, gutted and peeled. After this, all the seeds are selected. The resulting fillet is cut and placed on top of other components.
10. Sprinkle the dish with green onions on top and you can serve!

Important! In order for the vegetables to boil approximately at the same time, you need to choose specimens that are as similar in size as possible. Only in this case will it take the same amount of time to cook them.

– very easy to prepare. All its products are available at any time of the year, but they are especially tasty and in demand in winter.

The number of recipes that allow you to prepare this salad is simply huge. It is prepared with peas, corn, beans, and even herring. Thanks to such a huge number of variations, you can easily diversify your table with vitamin creations.

Vinaigrette salad appeared during the reign of Alexander I. They say that this salad was first served on the royal table, and over time this recipe reached ordinary peasants. This salad received this name after a French chef arrived in Russia. When Russian chefs were seasoning this salad with vinegar, a Frenchman came up and asked: “Vinegra?” Translated from French, this word means “vinegar,” but Russian chefs did not know its designation and agreed with the Frenchman’s opinion. Since then, this salad has been called vinaigrette.

This dish is well known to the Slavic peoples, since the ingredients for the vinaigrette are simple and accessible to everyone. Moreover, they all grow in our latitudes; there is no need to buy expensive exotic products. Each of the components of this dish requires special attention, since with proper processing the taste of the salad is excellent.

How to choose the right products for vinaigrette?

One of the main ingredients of this salad can be safely called beets. The taste of the entire dish depends on its quality. You need to choose table beets; they are often called “vinaigrette”. This root vegetable should be dense; when pressed, a hole should not form on it. If the beets are soft, this may indicate that the vegetable has been sitting for a long time and is being stored in inappropriate conditions. The surface of the beets should not have dents or damage. It is best to buy beets without tops, since during long-term storage all the beneficial substances from the beets are transferred to the leaves. When cut inside, it should not have a hard core. If there is one, then it must be removed from the root crop. The core is too hard, so it will spoil the taste of the dish.

The color of the beets should be rich, without red or white veins inside. The darker the color of the flesh, the sweeter the taste. Often, red flesh does not have as sweet and dense a flavor as maroon flesh.

It is better to choose potatoes for vinaigrette with a medium level of starch. If the potatoes are very starchy, then during the process of cooking and cutting, they will crumble and fall apart. Checking the starch level is quite simple. You need to cut the potato into two halves and try to mold them together. If the two halves stay together for a long time, then such potatoes have a large amount of starch. If the halves are weakly connected or fall off quickly, this indicates that the potato has little starch.

Onions are added to the vinaigrette, but to make the taste less spicy, it is better to choose red or salad white onions. It’s quite difficult to get sweet Yalta onions, so all you have to do is choose sweet salad onions. It has an elongated shape and is not bitter at all.

The classic vinaigrette recipe also includes sauerkraut. You can simply buy it ready-made. But it is worth noting that it must be well sour, since the salad must have additional sourness. The same goes for pickled cucumbers.

How to properly prepare the ingredients for a salad?

To make a truly classic salad, you need to prepare all the ingredients correctly. In addition, you will learn little secrets for quickly preparing this salad.

Tip #1. It is best to bake beets in the oven rather than boil them in water. When this product is baked, it retains its rich, sweet taste. During cooking, some of the sugars are released into the water, and the beets become more watery. To bake beets, you need to wrap them in foil. It is necessary to make small holes in the foil with a fork or an awl so that air can freely pass to the vegetable. To maintain a high temperature on the baking sheet where the beets will lie, you need to pour a two-centimeter layer of table salt. The salt will maintain a high temperature for a long time. Preparing medium-sized beets using this method takes about 40 minutes.

If you still decide to cook beets, then you do not need to cut off the tail and cut them into pieces. It is best to cook it whole. If you make cuts in this root vegetable, then during the cooking process all the beneficial substances will be released into the water.

Tip #2. Potatoes and carrots can be boiled together. In terms of cooking time, these two ingredients are cooked the same. Fully cooked vegetables will be easy to pierce with a knife or fork.

Tip #3. To prevent the salad from having a strong onion smell, it is better to marinate or fry the onions first. If you decide to add fresh onions, it is better to soak them in vinegar or lemon juice for a few minutes. Fried onions can add satiety and appetizing taste. It makes the dish more nutritious.

Tip #4. Add chopped beets to the salad at the very last moment so that they do not color the rest of the ingredients. When the potatoes, carrots, cucumbers, onions and sauerkraut are ready, they must first be seasoned with salt, and only then with vegetable oil and vinegar. If you add the oil first, it will create a film on the surface of the vegetables, which will prevent salt from getting into the ingredients. It will seem that the salad is under-salted. Only after this stage can beets be added, after which the salad is mixed again.

Tip #5. If you prepare the vinaigrette in advance, it is better to leave it undressed, as it may drip. You can add oil, salt and vinegar 5-10 minutes before serving the dish. In addition, if the dressed salad is stored for a long time, even in the refrigerator it can quickly spoil.

Tip #6. A boiled chicken egg is also added to the classic vinaigrette recipe. It must be cut into small cubes. For a richer taste, herring is also added to the vinaigrette.

Preparing a classic vinaigrette

This recipe is an exact copy of the royal vinaigrette, which was served with a boiled egg. To prepare you need to take:

2 medium beets,

3 potatoes,

2 carrots,

3 pickled cucumbers,

200 g sauerkraut,

1 onion,

sunflower oil,

Cooking steps

1. Boil beets, potatoes and carrots until fully cooked.
2. During this time, cut the pickled cucumbers and onions into cubes. Pickle onions in vinegar to remove bitterness.
3. Also cut the boiled potatoes and carrots into cubes. Add sauerkraut, cucumbers, onions. You must first remove excess brine from cucumbers and cabbage. To do this, wipe the cucumbers with a paper towel, and squeeze the cabbage well with your hands.
4. Hard boil the eggs, cut into cubes and add to the rest of the vegetables.
5. Dice the beets, but set them aside for now and do not add them to the rest of the ingredients so that they do not turn burgundy.
6. Season all other ingredients with salt and pepper, and only then season with vinegar and vegetable oil. Then add the chopped beets and mix everything again.

Vinaigrette for diet

This recipe will appeal to those who watch their figure or adhere to fasting. This vinaigrette does not contain herring, but the protein is replaced with canned green beans. In addition, this recipe does not contain potatoes, which are too high in calories. It turns out to be quite a satisfying but lean dish. To prepare it you need to take:

2 carrots,

2-3 pickled cucumbers,

1 onion,

150 g green peas,

200 g boiled beans,

olive oil.

Cooking steps

1. Boil beets and carrots until fully cooked. Peel the cooled vegetables and cut into small cubes.
2. Peel the cucumber from its thick peel for a more delicate taste.
3. Boil the peas or buy ready-made canned ones. Excess liquid should drain from the peas, so before adding them to the salad, you need to drain them in a colander.
4. The beans can be boiled in advance and added to the rest of the ingredients.
5. Cut the onion into half rings and marinate in vinegar for 5 minutes. Remove from vinegar and squeeze well.
6. Mix all ingredients and add salt. Add ground black pepper and a drop of olive oil.

Vinaigrette: a modern recipe

This recipe and presentation of the dish will change your previous attitude towards this, as it previously seemed, familiar dish. This vinaigrette will not only sparkle with new flavors, but will also surprise you with its presentation. No more bowls of randomly chopped vegetables. Now the vinaigrette can be served as in a restaurant. To prepare this dish you need:

2 carrots,

150 g lightly salted sprat,

200 g boiled beans,

3 sour cucumbers,

vegetable oil.

Cooking steps

1. Boil the beets and beans in advance so that they cool completely.

1. Boil the carrots and cut into cubes. Mix the prepared ingredients, also add finely chopped onion and pickled cucumber. It is worth noting that you may need more pickled cucumber; watch the taste so that the salad does not turn out too sour.

1. Add salt, pepper and vegetable oil to the ingredients. Stir until it tastes good.
2. Let's start cutting the sprat. It needs to be cleaned well. To do this, she needs to remove the heads and all the insides.

It is also necessary to remove the entire ridge so that only the loin part remains.

1. In a separate bowl, mix finely chopped dill and parsley, season them with aromatic vegetable oil. The result should be a thick, spicy butter with herbs. This dressing should be used to decorate plates.

1. You can spread the oil over the plate at your discretion; it is better to form circles from the oil. This design looks quite presentable.
2. You need to place a round pastry mold in the center of the plate, and completely cover its sides with sprat carcasses. You need to lay out the fish overlapping to make it easier to wrap and assemble.

1. All that remains is to fill such a “well” of fish. We fill it with the usual vinaigrette and cover it with sprat tails towards the center.

1. Decorate the center of the dish with greens. The vinaigrette is ready!

Under Tsar Peter I, vinaigrette was not yet known, since all its components were eaten without mixing. Only later, with the light hand of French culinary specialists, did the set of vegetables turn into a homogeneous salad, which many people liked. Now vinaigrette can be prepared from vegetables, fish, meat and even beans.

The undoubted advantage of this salad is the absence of fatty dressing in the form of sour cream or mayonnaise. The function of the sauce in the vinaigrette is played by vegetable oil, thanks to which the salad can be positioned as completely dietary.

Name: Classic vinaigrette Date added: 27.11.2014 Cooking time: 60 min. Recipe servings: 5 Rating: (11 , Wed 3.91 out of 5)
Ingredients

Classic vinaigrette recipe

Boil the potatoes in their jackets in water with a little salt. Initially, you should choose the most starchy potato variety - then it will not crumble in the salad. Be careful not to overcook the potatoes, otherwise they will lose some of their starch. Also, you should not often check the readiness of the potatoes with a knife - otherwise starch will leak out of the punctures into the water.

Boil the beets in a separate pan without peeling them. There is no need to add salt during the cooking process, otherwise the beets will fade and become loose. Also boil carrots in their uniforms. It is better to cook it separately, but it is permissible to cook carrots along with potatoes. In this case, carrots are laid 15-20 minutes before potatoes.

A festively decorated portion of vinaigrette Finely chop the onion into cubes. You can replace white onions with yellow ones, but the taste of the salad will suffer because, unlike yellow onions, white onions are sweet and mild in pungency. Carefully squeeze the sauerkraut from the brine. If the cabbage is too sour, you can pre-soak it in water for 10 minutes.

Rinse the pickled cucumbers under running water, cut off the tails and cut into small cubes. It is better to choose dense and small cucumbers because they do not contain much liquid and will not make the salad watery. Cool the finished beets, carrots and potatoes, peel and cut into small cubes. Combine all ingredients in a large bowl, add salt, favorite spices and vegetable oil.

Tip: unrefined flaxseed and sunflower oil go well with vinaigrette. Before serving, cool the salad thoroughly in the refrigerator. It should be a uniform burgundy color.

American vinaigrette recipe

This unusual vinaigrette recipe came to us from America. Sweet potatoes (or yams) are extremely popular among Americans. By replacing the usual potatoes with sweet potatoes, you can significantly increase the nutritional value and taste of the vinaigrette. The combination of sweet and salty will please the most avid gourmets.

Name: Vinaigrette “American” Date added: 27.11.2014 Cooking time: 2 hours 10 minutes Recipe servings: 6 Rating: (11 , Wed 3.91 out of 5)
Ingredients Boil the sweet potato. To do this, place the whole tuber, without peeling or cutting, in a pan of boiling water. Sweet potatoes are cooked in the same way as potatoes; check for readiness with a knife.

Prepare beets and carrots. It is convenient to cook vegetables in a double boiler, since this is done at the same time. Without peeling the beets and carrots, place them in the lower bowl of the steamer and steam for 25 to 40 minutes. Cut the onion into small cubes.

Prepared vegetables (beets, sweet potatoes, carrots) need to be cooled and peeled. Chop the vegetables as finely as possible to help them soak in better. In a small container, combine olive oil, honey, apple cider vinegar and spices. All that remains is to combine all the vegetables in a bowl and add the olive-honey dressing. Serve the salad no earlier than an hour after dressing.

New Year's vinaigrette recipe

This recipe is ideal for the New Year's table, as it combines the taste of vinaigrette and “herring under a fur coat.” The original mustard sauce adds piquancy to the salad.

Name: Vinaigrette “New Year’s” Date added: 27.11.2014 Cooking time: 1 hour 20 minutes Recipe servings: 5 Rating: (11 , Wed 3.91 out of 5)
Ingredients

Product	Quantity
Beet	2 pcs.
Carrot	2 pcs.
Potato	2 pcs.
Green onion	50 g
Pickles	3 pcs.
Lightly salted herring fillet	1 PC.
French mustard	2 tsp
Dry white wine	1 tbsp.
Quail egg yolks	4 things.
Wine vinegar	1 tsp
Crushed garlic	1 tsp
chicken broth	2 tbsp.
Brown sugar	0.5 tsp
Vegetable oil	10 ml
Salt pepper	taste

Wash beets, potatoes and carrots thoroughly (without peeling) with a brush and cook in the oven. To do this, wrap each vegetable in a double layer of foil and place on a baking sheet at a distance of 3-5 centimeters from each other. Bake vegetables for 45-50 minutes at 180 degrees. Check readiness with a knife or toothpick. Cool the finished vegetables and peel the skins. Cut into small cubes.

Remove the ends of the pickled cucumbers and cut into small pieces. Note: Be sure to use a very sharp knife so as not to crush the cucumbers, otherwise they will become watery, which will make the salad so too. Finely chop the green onions. Carefully check the herring fillet for small bones and cut into strips or cubes.

Now it's time to prepare the mustard sauce. To do this, mix quail egg yolks, wine, wine vinegar, chicken broth, mustard, sugar, dry garlic and vegetable oil in a glass container. Mix the sauce thoroughly until smooth. If desired, you can add a little salt.

Mix chopped vegetables (except green onions) in a deep bowl. Season with mustard sauce. Let it sit in the refrigerator for 15-20 minutes. Before serving, it is better to place a saucer with chopped green onions next to the salad and sprinkle it on the salad.

Chicken liver vinaigrette recipe

A delicious combination of Stroganoff-style liver with the usual vinaigrette. Chicken liver cooks quickly and gives the salad an interesting flavor accent, and sour cream sauce serves as an excellent dressing. If you are watching your figure, you can fry the liver without sour cream and season the salad with vegetable oil.

Name: Vinaigrette with chicken liver Date added: 27.11.2014 Cooking time: 60 min. Recipe servings: 5 Rating: (11 , Wed 3.91 out of 5)
Ingredients Using a steamer, cook carrots, beets and jacket potatoes: rinse each vegetable thoroughly under running water and place in the bottom tray of the steamer. Cook in active steam mode for 30 to 45 minutes, checking doneness with a knife or toothpick. Chop the parsley finely. Cut the red onion into strips or cubes.

Prepare liver Stroganoff style. To do this, rinse the chicken liver thoroughly and remove all visible blood clots. Dry each piece with a paper towel. Using a sharp knife, trim off any chunks of fat and cut each liver into several small pieces. Heat a deep frying pan and quickly fry the liver without oil for 5-7 minutes over high heat. Reduce heat to medium and add sour cream. Simmer the liver in sour cream for 20 minutes. Add spices and salt to taste.

Cool the steamed vegetables, peel and cut into medium-sized pieces. Combine carrots, onions, beets and potatoes in a large bowl. Add liver Stroganoff style, mix thoroughly. Place the salad in the refrigerator to soak for 20 minutes. Before serving, sprinkle the salad with chopped parsley.

Recipe for vinaigrette with beans and croutons

Another variation of everyone's favorite salad. The beans complement the flavor of the vegetables, and the flavorful garlic croutons turn the salad into a complete meal. As a holiday serving option, you can spoon vinaigrette onto whole croutons.

Name: Vinaigrette with croutons Date added: 27.11.2014 Cooking time: 1 hour 30 minutes Recipe servings: 7 Rating: (11 , Wed 3.91 out of 5)
Ingredients

Product	Quantity
Beet	1 PC.
Pickled cucumbers (small)	4 things.
Potatoes (large)	1 PC.
Carrot	2 pcs.
White beans	150 g
Fresh garlic	4 cloves
Dried parsley	5 g
White bread without yeast	5 slices
White onion	1 PC.
Apple cider vinegar	2 tsp
Vegetable oil	50 ml
Dried herbs, salt, pepper	taste

First you need to prepare the beans. Soak white beans in cold water overnight. In the morning, boil it until soft. Strain. Bake beets, carrots and potatoes in the oven in their uniforms, wrapping each vegetable in foil. This will take approximately 50 minutes at 170 degrees. Cool the vegetables and peel them.

Chop the white onion into small cubes. Marinate onions in 1 teaspoon apple cider vinegar, ground black pepper and your favorite herbs. Cut the pickled cucumbers into small cubes, removing the ends first.

Prepare garlic croutons. Grate the garlic on a fine grater, add dried parsley, 20 ml of vegetable oil and 1 tsp. salt. Fry slices of white bread in a very hot frying pan without oil (approximately 1 minute on each side). Place the croutons on a plate and let cool. Then use a pastry brush to brush each crouton with the garlic mixture. If desired, you can cut the croutons into several pieces.

It remains to combine the remaining 30 ml of vegetable oil with apple cider vinegar. In a large bowl, combine baked vegetables, boiled beans, cucumbers and white onions, and dress the salad with oil and vinegar. Place the vinaigrette in the refrigerator for half an hour to marinate. Before serving, place garlic croutons on salad.

Recipe for vinaigrette “Meat trio”

There is a vinaigrette not only with vegetables and fish, but also with meat. This salad is suitable for a festive feast; it is tasty and filling. Three types of meat go well with each other and with other salad ingredients.

Bay leaf 3 pcs. Dill greens 30 g Allspice 4 things. Salt, herbs, spices taste Rinse the veal tongue thoroughly under running water using a brush. Place the tongue in a large pot of water. Add one carrot, bay leaf, salt and allspice. Cover with a lid and bring to a boil over high heat. As soon as the water boils, reduce the heat to low and simmer the tongue under the lid for at least 3 hours. If you have a double boiler, you should steam the tongue on high steam for 2.5 hours. Owners of a pressure cooker will be able to significantly reduce cooking time - up to only 30 minutes.

The readiness of the tongue is checked with a knife: if it easily enters the tip of the tongue, then the tongue is ready. As soon as the tongue is cooked, place it in a colander and pour over ice water. This will help you peel off the top white skin easily. Clean the tongue, cut off the excess and cut it into strips of medium thickness. In separate pans, cook beef tenderloin and pork shoulder. This will take about an hour on medium heat. Don't forget to add spices and salt to the water with the meat. Cool the finished meat and cut into medium-sized strips.

Potatoes, carrots and beets in their jackets should be cooked in the oven, double boiler or on the stove in three different pans. The most convenient way to cook vegetables all together is in a double boiler. Cooked vegetables need to be cooled, peeled and cut into small cubes.

Cut the red onion into strips, half rings or small cubes. In a deep bowl, mix all the vegetables and all types of meat. Season with sunflower oil and place in the refrigerator to steep for 1 hour. Before serving, garnish the salad with chopped dill.

VINEGRETTE (from the French vinaigre - vinegar; vinaigre - that which is sprinkled with vinegar). A cold vegetable dish served as an appetizer and common in Russian cuisine.From the middle of the 19th century. This is how they began to call salads made from boiled vegetables flavored with vinegar in Russia.

They say that the name “vinaigrette” appeared during the reign of Alexander I. The famous French chef Antoine Carême, who worked in the palace kitchen, watched the work of Russian chefs and became interested in preparing a salad unknown to him. Seeing that the cook was pouring vinegar over the finished dish, Karem, pointing at it, asked: “Vinegra?” (in French vinaigre - vinegar). It seemed to the cooks that he had pronounced the name of the dish, and they nodded their heads in agreement: “Vinaigrette, vinaigrette...” So a new name for the dish appeared on the royal menu, which, having gone beyond the palace, was simplified beyond recognition and soon became a common snack for Russian people.

Recipes and cooking tips:

Vinaigrette “STAR RUSSIAN”

Some idea of ​​what kind of vinaigrette was served in St. Petersburg and Moscow restaurants in the 19th century can be given by the recipe for a vinaigrette called “Starorussky”.
Ingredients: 2 beets, 3-5 potatoes, 3 pickled cucumbers, 100 g pickled porcini mushrooms, salt and pepper to taste, 50 g capers, 100 g white beans, 100 g pike perch fillet, a little fresh cabbage, 1 teaspoon prepared mustard, 3 Art. spoons of vegetable oil, 0.5 cups of 3% vinegar.

Cooking process: Beets are boiled or baked, potatoes and white beans are boiled. The cabbage is chopped, poured with hot water and left until it becomes soft, then placed in a colander and squeezed out. The pike perch is fried until cooked, salted and peppered. The prepared beets, potatoes, mushrooms and peeled cucumbers are cut into slices, mixed, beans, cabbage, capers and sliced ​​fish are added. Stir, pour over the sauce and stir again.

To prepare the sauce take a little cold water, stir sugar, mustard, pepper, salt (to taste) in it and, stirring constantly, pour in a little oil and dilute with vinegar. The vinaigrette is placed in a heap in a salad bowl, with finely chopped beets and pickles left for decoration around it.

In the second half of the 19th century. The composition of Russian vinaigrettes has finally been formed, which, however, still vary quite often.

IN Russian classic vinaigrette includes: beets, carrots, potatoes - boiled and cooled, pickles and sauerkraut, onions and (or) greens - all in approximately equal volumes, only a little more onions than other vegetables, and a little less carrots .

This vegetable vinaigrette also includes a dressing - a mixture of weak, three percent vinegar, vegetable oil, salt and black pepper. Classic Russian vinaigrette Be sure to include a chopped hard-boiled egg. Perhaps a small amount of finely chopped herring (pre-soaked in milk). But in this case, sauerkraut is not added to the vinaigrette, and the volume of potatoes and onions increases.

Since there is no absolutely exact proportion of products in vinaigrettes, composing them is always a bit of an art. The main thing is not to make the vinaigrette either too spicy or tastelessly bland, but to find a “golden mean”.

Vegetables for vinaigrette should always be boiled with their skins on. so that they are tastier, do not boil; It’s even better to use baked rather than boiled vegetables.

The dressing must be prepared separately, taste it and only then add it to the vegetable mass, making sure that all the dressing is absorbed into the vegetables without any residue and does not float at the bottom of the plate. Vinaigrettes should always be mixed in comfortable, spacious, deep enamel or porcelain dishes or bowls, but not in metal pans.

Keep vinaigrettes after cooking, even in the refrigerator, should not be: they quickly lose their taste. They must be used immediately after preparation.

Festive decoration “Sauerkraut and Potato Vinaigrette”(see below). Place the vinaigrette on a flat dish in a ring around a glass (fill the glass with water for stability). Then remove the glass and decorate the vinaigrette with “roses” rolled from thin slices of beets and carrots, a “flower” cut from egg white, and green leaves.

Sauerkraut and potato vinaigrette

Ingredients: 1 glass of sauerkraut, 3-4 potato tubers, 2-3 carrots, 2 pickled cucumbers, 1 small beet, 1 onion, 1/2 can of green peas, 4 tablespoons of vegetable oil, 1 teaspoon of 3% vinegar, herbs parsley and dill, pepper and salt to taste.
Cooking process:
Wash the potatoes, boil them in their skins, cool, peel and chop into cubes. Wash the beets, boil, cool, peel and grate. Wash the carrots, boil, cool, peel and cut into small cubes or strips. Cut the cucumbers into strips or small cubes. Peel the onion, wash and finely chop. Mix everything, add sauerkraut, canned green peas, salt and pepper, season with vegetable oil and vinegar. Before serving, garnish the finished vinaigrette with sprigs of parsley and dill.

Vinaigrette with tomatoes and cucumbers

Ingredients: 2 fresh tomatoes, 2 fresh cucumbers, 2 potato tubers, 1 small beet, 1 carrot, 1 small turnip, 1 apple, 1/2 cup vegetable oil, 2 tablespoons sour cream, juice of half a lemon, 2-3 teaspoons sugar syrup, salt to taste.
Cooking process:
Wash the potatoes, boil them in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and grate on a coarse grater. Wash the carrots, boil, cool, peel and cut into thin strips or grate on a coarse grater. Wash the turnips, peel and cut into small slices. Mix everything, add 2-3 teaspoons of water, add vegetable oil and simmer over low heat for 10 minutes. Then cool and place in a bowl. Wash the tomatoes and cut into slices. Wash the cucumbers, peel them and cut into slices. Wash the apple, peel it, remove the core and cut the pulp into small slices. Mix everything, leaving a few tomato slices and cucumber slices to decorate the finished dish, add salt, add sugar syrup, pour in lemon juice and season with sour cream. Before serving, garnish the finished vinaigrette with tomato slices and cucumber slices.

Vinaigrette with beans

Ingredients: 2 potato tubers, 1 beet, 1/g cup beans, 1 pickled cucumber, 3 tablespoons vegetable oil, green lettuce, parsley, salt to taste.
Cooking process:
Soak the beans for 5-7 hours, then boil them in salted water, drain in a colander to drain, and cool. Wash the potatoes, boil them in their skins, cool, peel them and cut into small cubes. Wash the beets, boil, cool, peel and cut into thin strips or grate on a coarse grater. Cut the cucumber into thin strips or small cubes. Mix everything, add salt and season with vegetable oil. Before serving, sprinkle the finished salad with finely chopped parsley and garnish with lettuce leaves.

Vinaigrette with beans and apple

Ingredients: 1 cup beans, 2 apples, 4 medium-sized potatoes, 3-4 carrots, 2 beets, 1 onion, 5 tablespoons vegetable oil, parsley and dill, 1 teaspoon sugar, pepper and salt to taste.
Cooking process:
Soak the beans for 5-7 hours, then boil them in salted water, drain in a colander to drain, and cool. Wash the apples, peel them, remove the core, cut the pulp into thin slices. Wash the potatoes, boil them in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and grate on a coarse grater. Wash the carrots, boil, cool, peel and cut into small cubes or strips. Peel the onion, wash and cut into small pieces. Wash the dill, dry and finely chop. Mix everything, add sugar, salt, pepper and season with vegetable oil. Before serving, garnish the finished vinaigrette with parsley sprigs.

Vinaigrette with canned corn

Ingredients: 2 carrots, 2 potato tubers, 1 beet, 1/2 can of canned corn, 1 onion, 5 tablespoons of vegetable oil, 1 teaspoon of 3% vinegar, parsley, sugar and salt to taste.
Cooking process:
Wash the potatoes, boil them in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and grate on a coarse grater. Wash the carrots, boil, cool, peel and cut into small cubes or strips. Peel the onion, wash and finely chop. Mix everything, add canned corn, sugar, salt and season with vegetable oil and vinegar. Sprinkle the finished vinaigrette with finely chopped parsley before serving.

Vinaigrette with mushrooms

Ingredients: 100 g of salted mushrooms, 3 potato tubers, 1 beet, 1 carrot, 1 onion, 100 g of sauerkraut, 4 tablespoons of vegetable oil, 1-2 teaspoons of sugar, dill, pepper and salt to taste.
Cooking process:
Wash the mushrooms and cut into small pieces. Wash the potatoes, boil them in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and grate on a coarse grater. Wash the carrots, boil, cool, peel and cut into small cubes or strips. Peel the onion, wash and finely chop. Lightly rinse the cabbage and drain in a colander. Mix everything, salt, pepper, add sugar and season with vegetable oil. Sprinkle the finished vinaigrette with finely chopped dill before serving.

Vinaigrette with champignons

Ingredients: 300 g fresh champignons, 4 tomatoes, 1 onion, 3 carrots, 1 apple, 3 tablespoons mayonnaise, 1 tablespoon apple juice, 1 tablespoon mushroom broth, 1 tablespoon olive oil, 1 teaspoon mustard, 1 teaspoon sugar, parsley, salt to taste.
Cooking process:
Wash the champignons, peel them, cut into several parts, place in a deep frying pan and simmer in olive oil until tender, then cool. Wash the tomatoes and cut into slices. Peel the onion, wash and finely chop. Wash the apple, peel it, remove the core and cut the pulp into small slices. Wash the carrots, boil, cool, peel and cut into small cubes or strips. Mix everything, leaving a few tomato slices and apple slices to decorate the finished dish, add sugar and salt.
To prepare the dressing Pour apple juice into the mushroom broth, add mayonnaise and mustard, beat everything until a homogeneous mass is formed. Season the vinaigrette with the resulting sauce. Before serving, garnish the finished vinaigrette with parsley sprigs, tomato slices and apple slices.

Vinaigrette with meat

Ingredients: 200 g of boiled meat, 3-4 potato tubers, 1 beet, 2-3 pickled cucumbers, 1/2 jar of mayonnaise, 2 tablespoons of vegetable oil, dill, pepper and salt to taste.
Cooking process:
Cut the meat into small pieces. Wash the potatoes, boil them in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and cut into thin strips or grate on a coarse grater. Peel the cucumbers and cut into cubes. Mix everything, salt, pepper, season with vegetable oil and mayonnaise. Before serving, garnish the finished vinaigrette with dill sprigs.

Vinaigrette with seaweed

Ingredients: 3 potato tubers, 2 carrots, 2 pickled cucumbers, 1 beet, 1 onion, 1 can of canned seaweed, 5 tablespoons of vegetable oil, 1 teaspoon of 3% vinegar, parsley and dill, pepper and salt to taste.
Cooking process:
Wash the potatoes, boil them in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and grate on a coarse grater. Wash the carrots, boil, cool, peel and cut into small cubes or strips. Peel the cucumbers and cut into thin strips or small cubes. Peel the onion, wash and cut into small cubes. Wash the dill, dry and finely chop. Mix everything, add canned seaweed, salt and pepper, season with vegetable oil and vinegar. Before serving, garnish the finished vinaigrette with parsley sprigs.

Vinaigrette with smoked fish

Ingredients: 1 medium-sized smoked fish, 2 beets, 1 carrot, 1 onion, 1 pickled cucumber, 2-3 potatoes, 50 g sauerkraut, 1 can of mayonnaise, 1 teaspoon sugar, green onions, parsley and dill, sugar, pepper and salt to taste.
Cooking process:
Gut the fish, remove the tail and head, remove the skin, separate the flesh from the bones and cut into small pieces. Wash the potatoes, boil them in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and grate on a coarse grater. Wash the carrots, boil, cool, peel and cut into small cubes or strips. Cut the cucumber into thin strips. Peel the onion, wash and finely chop. Lightly rinse the cabbage and drain in a colander. Mix everything, salt, pepper, add sugar and season with mayonnaise. Before serving, sprinkle the finished vinaigrette with finely chopped green onions and garnish with sprigs of parsley and dill.

Vinaigrette with sardine

Ingredients: 3 fresh sardines, 2 onions, 3 potato tubers, 1-2 carrots, 1-2 pickles, 1 beetroot, 2 tablespoons sauerkraut, 4 tablespoons vegetable oil, 2 tablespoons 3% vinegar, parsley and dill , salt to taste.
Cooking process:
Wash the fish, gut it, remove the tail and head, peel it, boil it in salted water, cool, separate the flesh from the bones and cut into small pieces. Peel the onion, wash it, cut it into rings and put it in vinegar for 30 minutes. Wash the potatoes, boil them in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and grate on a coarse grater. Wash the carrots, boil, cool, peel and cut into small cubes or strips. Cut the cucumbers into thin strips or slices. Lightly rinse the cabbage and drain in a colander. Mix everything, add salt and season with vegetable oil. Before serving, sprinkle the finished vinaigrette with finely chopped parsley and dill.

Vinaigrette with salted herring

Ingredients: 1 medium-sized salted herring, 5-6 potato tubers, 1 carrot, 1 small beet, 2 pickled cucumbers, 2 eggs, 4 tablespoons of vegetable oil or mayonnaise, dill, salt to taste.
Cooking process:
Soak the herring in cold boiled water for 5-6 hours. Then gut, remove the tail and head, remove the skin and cut into small pieces. Wash the potatoes, boil them in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and cut into small cubes or grate on a coarse grater. Wash the carrots, boil, cool, peel and cut into strips or grate on a coarse grater. Peel the cucumbers, cut into thin strips or small cubes. Hard-boil the eggs, cool, peel and finely chop. Mix everything, add salt, season with vegetable oil or mayonnaise. Sprinkle the finished vinaigrette with finely chopped dill before serving.

Vinaigrette with herring and tomato paste sauce

Ingredients: 2 fresh herrings, 2 potato tubers, 1 beet, 1 pickled cucumber, 1 tomato, 1 carrot, 2 tablespoons of canned green peas, 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, 1 tablespoon of tomato paste, green onions, parsley, pepper and salt to taste.
Cooking process:
Wash the fish, gut it, remove the tail and head, remove the skin, boil in salted water, cool, separate the flesh from the bones and cut into small pieces. Wash the potatoes, boil them in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and cut into small cubes or grate on a coarse grater. Wash the carrots, boil, cool, peel and cut into strips or grate on a coarse grater. Wash the tomato and cut into small slices. Cut the cucumber into thin strips or cubes. Mix everything, salt and pepper, add canned green peas.
To prepare the dressing Add mayonnaise and tomato paste to sour cream and mix thoroughly. Season the vinaigrette with the resulting sauce. Sprinkle the finished vinaigrette with finely chopped parsley before serving.

Vinaigrette with squid

Ingredients: 400 g squid, 3 potato tubers, 1 medium-sized beet, 1 small carrot, 1 pickled or pickled cucumber, 1 cup sauerkraut, 1 small onion, 3 tablespoons vegetable oil, 2 tablespoons 3% vinegar, 1-2 teaspoons of sugar, dill and parsley, pepper and salt to taste.
Cooking process:
Pour boiling water over the squids, remove the films, remove the stem and cook them in salted water for 5-7 minutes. Then cool and cut into small pieces. Wash the potatoes, boil them in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and grate on a coarse grater. Wash the carrots, boil, cool, peel and cut into small cubes or strips. Cut the cucumber into thin strips. Peel the onion, wash and finely chop. Lightly rinse the cabbage and drain in a colander. Mix everything, add salt.
To prepare the dressing Pour vinegar into the vegetable oil, add sugar, pepper and beat well until the sugar is completely dissolved. Season the vinaigrette with the resulting sauce. Before serving, garnish the finished vinaigrette with sprigs of dill and parsley.

Vinaigrette with apples

Ingredients: 3-4 apples, 3-4 potato tubers, 2-3 carrots, 2 pickled cucumbers, 4 tablespoons vegetable oil, 1 teaspoon mustard, 1-2 teaspoons 3% vinegar, 1-2 teaspoons sugar, greens dill, pepper and salt to taste.
Cooking process:
Wash the apples, peel them, remove the core and cut into cubes. Wash the potatoes, boil them in their skins, cool, peel them and cut them into cubes. Wash the carrots, boil, cool, peel and cut into thin strips or grate on a coarse grater. Wash the cucumbers, peel them, cut into thin strips or small cubes. Mix everything, add salt and pepper.
To prepare the dressing Pour vinegar into vegetable oil, add mustard and sugar. Mix thoroughly until the sugar is completely dissolved. Season the vinaigrette with the resulting sauce. Sprinkle the finished vinaigrette with finely chopped dill before serving.

DRESSINGS: Various varieties of vinaigrette sauce

The principle of preparing sauce with additives is no different from the traditional one. But each recipe is interesting in its own way.

Garlic vinaigrette

To prepare this version of the sauce, you need to grind a clove of garlic with salt and pepper, mix it with vinegar and oil and shake well.

Mustard vinaigrette sauce

This recipe is recommended to be used to prepare gravy for hot pork chops, or to season a salad with chicken or soy meat. You can make this sauce according to the traditional recipe, just adding half a teaspoon of ready-made mustard to salt and pepper.

Egg vinaigrette

This recipe will allow you to prepare an excellent and tasty substitute for mayonnaise, which will go well with any salads with chicken or shrimp, or with boiled vegetables. To make this sauce, grind the yolk of a hard-boiled egg and add it to a mixture of vinegar, pepper and salt. Pour in the required amount of vegetable oil and finally add finely chopped egg white.

Try tweaking this simple vinaigrette recipe to suit your tastes. For example, by preparing it with thick and aromatic mustard oil, or diluting it with soy sauce, or sweetening it a little. Serve this sauce with boiled shrimp, potatoes, dumplings, chicken or meat. He will make the simplest dish spicy and special. It’s not for nothing that the recipe for this famous sauce is so popular in Europe.

Classic sauce the vinaigrette

Traditional recipe for making classic sauce. Suitable for all fresh vegetable salads, meat and fish dishes, appetizers with shrimp or other seafood, and even dumplings. It is also used for dressing classic vinaigrette.

Ingredients: — Wine vinegar or lemon juice;- Olive oil;— Dijon mustard- Salt;- Ground black pepper.

Cooking process: To prepare the sauce according to the classic recipe, take three parts butter and one part wine vinegar. Pour the oil and vinegar into a jar with a tight-fitting lid, add mustard, coarse salt, freshly ground pepper and shake everything well. The result is a cloudy yellowish sauce with a sour taste and spicy smell.

You can prepare this sauce a little differently. Place half a teaspoon of salt and a pinch of black pepper in a bowl. Add two tablespoons of vinegar and stir everything until the salt dissolves. Then pour in six tablespoons of oil and beat the mixture with a fork. The result will be a cloudy, but thicker mass than in the first case.

Note:

Instead of wine vinegar, you can use dry white wine, lemon juice (especially when serving with boiled shrimp), berry or apple cider vinegar. If you make the vinaigrette in advance, you need to shake it thoroughly again before serving.

ON A NOTE:

* Prepare all vegetables for cooking by washing them thoroughly and boiling them in their skins. You also need to prepare a spoonful of milk and a spoonful of sugar. Typically, a standard set is used to prepare a vinaigrette: carrots, beets and potatoes. But no one forbids you to deviate from the traditional recipe, so you can be creative and add your favorite products to the vinaigrette, making its taste more perfect.

* It is best to cut all vegetables into cubes, because in this form they bring more benefits. For example, in Tashkent, all dishes are prepared without using a grater in order to preserve the beneficial properties of all products.

* The finished dish can be seasoned with mayonnaise or any vegetable oil. But try not to overdo it, so that the dish does not turn out to be too sour or the smell is too strong, instead of light and fresh.

*Add a little granulated sugar and stir the salad. Wait until the sugar dissolves in the vegetable juice. When adding sugar, keep in mind that it will make your vegetables much juicier because it draws out the juice from various foods.

* After a couple of minutes, add a little milk, mix the salad again, and then put the dish in the refrigerator so that it is thoroughly soaked and acquires a richer taste.

* Before taking the finished chilled dish out of the refrigerator, prepare the plates by moistening them with cold water or milk, then pour portions of the vinaigrette into them.

Do you like vinaigrette? Everyone's favorite salad since childhood. This is a popular salad, easy to prepare and budget-friendly.
Refers to cold snack foods. The vinaigrette includes boiled beets, potatoes, carrots, as well as sauerkraut or pickles and green or onions. This dish is also tasty and healthy, contains many vitamins as it is prepared from vegetables from the garden.

The name of the dish comes from the French vinaigrette sauce (from the French vinaigre - vinegar; vinaigre - something sprinkled with vinegar). A cold vegetable dish served as an appetizer and common in Russian cuisine. From the middle of the 19th century. This is how they began to call salads made from boiled vegetables flavored with vinegar in Russia.
There are a lot of variations of vinaigrette salad, with herring, seafood, pickled or salted mushrooms, seaweed, squid... Each housewife has her own secrets for preparing the salad. Step-by-step vinaigrette recipes with photos in this article will help you make your vinaigrette amazingly tasty.

Dear readers, first I would like to ask you to pay a little attention and move a little away from the main topic. Because I want to remind you that very soon on June 14, a book will be published on how to create and maintain your own blog, something like mine. Thanks to a blog, you can run a business without leaving your home, with a computer and Internet access at hand. You will find everything else in the same book, edited by Denis Povaga. We have already talked about this before and there was a separate post on this blog ().

Today, June 14, Blogger's Day, you will receive a link to a special page from where you can download a free book for a limited time. The book will be available for a certain time, do not miss this important moment, download it right now. This link is already active for free download of the book. Now let's get back to our classic vinaigrette recipes.

Classic vinaigrette recipe. Step-by-step cooking recipe

Delicious salad from Soviet childhood.

Compound:
Potatoes - 4 pcs.
Carrots - 1 pc.
Beets - 2 pcs.
Salt - to taste
Onion - 1 pc.
Canned peas - 1 can
Pickled cucumbers - 3 pcs.
Vegetable oil - 3 tbsp. l.

Preparation:

Potatoes, carrots and beets must be boiled in advance.

Cut a small onion into half rings very, very thinly.

Cut the carrots into cubes.

Cut the potatoes into cubes.

Cut the pickled cucumber into cubes.

Cut the beets into cubes.

To prevent the beets from instantly turning the salad black, you need to water them with vegetable oil.
Mix well and let stand for a couple of minutes.

All the necessary ingredients for the vinaigrette are ready.

Gently mix the salad and add salt to your taste. Since we doused the beets with vegetable oil, it turns out that the salad is already seasoned. Bon appetit!

Recipe for a classic vinaigrette with peas

Let's prepare a vinaigrette using canned peas.

Ingredients of the vinaigrette:
Large beets - 1 pc.
Green peas - 1 jar
Carrots-2 pcs.
Potatoes-3 pcs.
Pickled cucumbers-300 gr
Vegetable oil -150
Salt

Preparation:

Boil beets, potatoes and carrots until tender, cool and peel.

Pour green peas into a salad bowl. Finely chop the onion and add to the peas.

We also finely cut the beets and pickles into cubes and put them in a salad bowl.

Then add the diced carrots.

And finely chopped boiled potatoes.

Season the vinaigrette with sunflower oil and add salt to taste if necessary. Mix all ingredients.

Bon appetit!

Recipe for a classic vinaigrette with sauerkraut

A recipe for vinaigrette with sauerkraut - this folk dish simply cannot be unsuccessful or tasteless. And even though the vinaigrette recipe, as they say, is not entirely Russian, a salad of beets, potatoes, carrots and cucumbers is our food.
Compound:
Small beets - 3 pcs.
Potatoes - 3 pcs.
Carrots - 1-2 pcs.
Red onion - 1 pc.
Sauerkraut - to taste
Pickled cucumbers - to taste

How to make vinaigrette with sauerkraut:

Boil the vegetables (beets separately). Peel and cut into small cubes. Mix the beets with vegetable oil first - then it will not color the rest of the products. If using sauerkraut for a vinaigrette, add cucumbers as desired.

Add onions to the salad before serving the vinaigrette with sauerkraut. Bon appetit!

Vinaigrette with herring

Herring goes very well with all components of the vinaigrette.
Compound:
Beetroot – 1 kg
Carrots – 700 g
Potatoes - 1 kg
Pickled cucumbers – 300 gr
Green peas – 300 gr
Herring - 2 pcs.
Mayonnaise - 50 gr
Green onion

Preparation:

First, cook the beets, carrots and potatoes until tender. It's a long time, an hour and a half, at least. Then we clean the boiled vegetables and proceed to the most important thing - cutting the vinaigrette.

We cut vegetables into small cubes. We cut the herring, remove the bones, cut into small pieces. Everything in the vinaigrette should be cut into approximately the same size.
Add pickles and peas. Mix.

At first the mixture is multi-colored. If you immediately sprinkle it with sunflower oil, it will remain that way. And if you let it sit, the vinaigrette will gradually become monochromatic - the beets will color everything. If you like the second option, wait for it to color. Then sprinkle a little oil.

Since we cook a lot at once, we leave the vinaigrette unseasoned in the pan, it will last longer. And a small part that will be eaten at a time is seasoned with mayonnaise. Bon appetit!

How to make vinaigrette with beans

Compound:
Beetroot (medium) - 1 pc.
Carrots (large) - 1 pc.
Potatoes (medium) - 4 pcs.
Herring - 2 pcs.
Green olives
Green onion (bunch)
Mistral “Kindi” beans – 1 cup
Large cucumber - 1 pc.
Vegetable oil (any flavored, for dressing)

Preparation:

Pre-soak the Kindy beans in cold water, preferably overnight, and boil until fully cooked.

Bake beets, potatoes, carrots in the oven or boil in a double boiler until fully cooked and cut into small cubes.

Peel the herring, fillet it, cut it into small pieces. Cut green onions, olives, and cucumber into small cubes.

Mix all ingredients in a common bowl and season with aromatic oil. You will get a great salad. Bon appetit!

Advice
Use regular beans instead of canned beans. Soak it overnight in water, then boil until tender.
If you don't like potatoes, let boiled beans take their place. And don’t forget fresh herbs, green onions, tomatoes - these ingredients are largely responsible for the taste of beet salad.

Vinaigrette with freshly pickled mushrooms

Ingredients for 8 servings:
Boiled carrots - 100 g
Boiled beets - 150 g
Boiled potatoes - 200 g
Cucumbers (salted) - 120 g
Green peas - 50 g
Beans (boiled) - 100 g
Cabbage (sauerkraut) - 150 g
Fresh champignons - 250 g
Onion - 70 g
Vinegar - 70 g
Vegetable oil - 120 g
Spices
Sugar - 1 tsp.

Preparation:

Wash and cut the champignons.

Cut the onion into half rings.
Mix onions with mushrooms. Add to them the spices paprika, onion powder, garlic powder, a little soy sauce, black pepper, salt, and dried herbs. Now add vinegar and, stirring occasionally, let it brew for 30 minutes. The mushrooms are ready.
Prepare the sauce. To do this, mix vegetable oil, sugar and vinegar with spices (drained after marinating the mushrooms) and beat well.
Immediately season the beets with part of the sauce and let sit for 10 minutes without mixing with other vegetables to avoid coloring them.

Cut carrots, potatoes, cucumbers into cubes. Now mix all the ingredients and season with sauce.

Garnish with mushrooms and herbs. Bon appetit!

Salad vinaigrette. Recipe with squid

A familiar dish can take on an unusual taste if you cook it with tender squid and pickled onions.

Compound:
Boiled beets - 1 pc.
Boiled carrots - 2 pcs.
Boiled potatoes – 4-5 pcs.
red onion - 1 pc.
Three squid carcasses
Fresh and pickled cucumber
Salt and pepper
Vinegar raises oil.
Canned peas – 2 tbsp. l.
Greenery

Preparation:

Finely chop the onion and marinate for half an hour. For the marinade, mix three tablespoons of water, a tablespoon each of vinegar and oil, add table sugar. spoon, teaspoon of salt.

Clean and rinse the squids. Place them in boiling water for two minutes, adding salt. Then remove the squid and cool.

Cut the potatoes into cubes. Add chopped beets and carrots.

Add fresh and pickled cucumbers. Drain the marinade from the onions, dry them, and add to the vinaigrette. Place the peas.

Cut the squid into thin strips and add to the vinaigrette.

Add salt, oil and pepper, stir.

Serve sprinkled with herbs. Bon appetit!

How to make your own vegetable decoration

Let's decorate our vinaigrette with sprigs of dill and parsley leaves. We will also make roses from beets and carrots.

We cut the beets into circles very thinly, we will make roses from them. We also cut the carrots into thin circles.

We lay out the beet petals in a line, overlapping each other, 5-6 pieces. Stepping back from the edge by half of one beet petal, lay out three carrot petals.

Wrap carrot petals in beet petals. Until you get a rose.

We trim off the excess beets so as not to interfere.

Decorate the salad with the finished flower. We make 4-5 such flowers. and place on the salad evenly in a circle.

Carefully remove the form. It turns out to be a beautiful salad and it looks very appetizing; it will look impressive at any feast.

Vinaigrette salad “Fish” - a simple, quick and original recipe

If you try and decorate a simple salad beautifully, you can serve it on a festive table. Take the design idea - the salad looks impressive when placed in portioned baskets.

Compound:
2 cans “Sardine in oil”
Beetroot – 4 pcs.
Carrots – 6 pcs.
Potatoes – 4 pcs.
Mayonnaise
Pepper

Preparation:
A very easy salad, both to prepare and to digest, with an unusual taste. Prepares quickly.

Boil medium-sized vegetables until tender. Cool. Cut into small cubes.

Mash canned fish and mix with vegetables. Season the salad with mayonnaise.

Place in a salad bowl, sprinkle with allspice. Garnish with parsley. Bon appetit!

Subtleties of cooking
Baked vegetables will make the salad tastier and healthier.
If you don't like brightly colored foods, start putting vegetables with chopped beets in a container, after pouring oil on them.
Do not use metal utensils that oxidize.
Do not add a lot of oil - the food should not “float” in it.
To prevent the salad from turning sour quickly, do not mix hot and cold ingredients.
Pre-squeeze excess brine from cucumbers.
First salt, then oil.
Remember: unrefined oil is healthier.
Do not store the vinaigrette for more than a day.

Vinaigrette a La Coutouzov

Interesting vinaigrette recipe. The salad is bright, impressive and very tasty.

Compound:
Boiled veal (beef) - 300 gr
Lightly salted herring - 1 fillet
Green apple - 1 pc.
Large boiled carrots - 1 pc.
Large boiled beets - 1 pc.
Stems of petiole celery
Small pickled cucumbers - 4-5 pcs.
Marinated mushrooms (mushroom “assortment”) - 4 pcs.
Lettuce leaves for serving
Radishes for decoration
Red caviar for decoration - 4 tsp.
Hard-boiled egg for decoration - 1 pc.
…………………………………
For the Vinaigrette sauce:
Olive (sunflower) oil - 6 tbsp. l.
Mustard - 1 tsp.
Table horseradish - 0.5 tsp.
A few drops of lemon juice (balsamic vinegar)
Salt - to taste
Black pepper - to taste
………………………………..
For other refills:
Sour cream - 2 tbsp. l.
Mayonnaise - 2 tbsp. l.

How to prepare Vinaigrette salad a La Coutouzov:

Peel the beets and carrots and cut into strips.

Finely chop the mushrooms, pickled cucumbers and celery. Peel the apples and cut into strips, sprinkle with lemon juice.
Cut the herring fillet into thin slices. Cut the boiled meat into strips. Wash the lettuce and radishes.

Cut the radish into slices. Peel the egg and cut into rings.

Make a dressing. Add mustard, horseradish, lemon juice (balsamic vinegar) to the oil.

Mix everything well, season with pepper and salt to taste.

Place lettuce leaves on a serving dish and place a mold on the leaves. The shape can be cut out of a one and a half liter plastic bottle, height - 6 cm, diameter - 9 cm. And lay out the salad in layers:
1. beets, pour over the sauce, 2. herring fillets, 3. apple, pour over the sauce, 4. celery, 5. meat, pour over the sauce, 6. mushrooms, pour over the sauce, 7. carrots, pour over the sauce, 8. pickled cucumbers.

Garnish the salad with a circle of egg, red caviar and radishes. Carefully remove pan and serve immediately.

Another option is seasoned with sour cream or mayonnaise. Bon appetit and delicious stories!

Vinaigrette is a simple and elegant salad that will decorate both everyday and holiday tables. I hope you find the salad recipes in this article useful. Cook with pleasure!

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musical greeting card on this wonderful holiday. For older people, this will be a small journey into the past, the world of childhood - remember the magnificent emotional films “Youths in the Universe”, “Solaris”, “Milky Way”. The red thread running through them is the hope and dream of humanity - the exploration of space, other planets, worlds, knowledge of the Universe. Enjoy watching!

Dear readers, another important and useful news from my blogging mentor Denis Povag. I recommend it to those who want to earn money: