The correct vinaigrette recipe. New Year's vinaigrette with salted herring. With melted cheese

A favorite dish that accompanies not only holidays, but also in ordinary days of the Russian people, the classic vinaigrette salad has become a classic recipe of which won the hearts of people with its brightness and varied taste.

Just do not be mistaken that vinaigrette is a national Russian dish. In fact, no one knows the exact time and country of origin, and of course the author of the recipe is not known. The word vinaigrette (vinegar), French, was voiced by Russian chefs in their own way, and this contributed to the further naming of the salad. As a cold appetizer, the salad recipe in different interpretations showed up in northern countries - Scandinavia, Norway and Sweden.

And as proof of its northern origin, the recipe for the vinaigrette is found in an English cookbook dating from the 40s. 19th century, which contains ingredients - potatoes, grated apple, Norwegian fish (herring), egg white, chopped, grated egg yolk, pickles, beets, and sour cream, oil or vinegar as a dressing.

The vinaigrette was brought to Russia already at the end of the 19th century by traders and diplomats from Germany, but at that time, it did not immediately gain a certain popularity. Observing the same proportions, it included: potatoes, beets, a bunch of green onions, white onions, carrots, sauerkraut, slightly salted herring, pickled cucumbers, boiled eggs.

And for dressing: black pepper powder, table salt, vinegar solution and oil. But in modern days, the vinaigrette has become not only famous and revered, but also received a certain status - "Classic" vinaigrette. Making a salad has its own specific actions that should be taken into account and followed.

Classic Vinaigrette: recipe with green peas

What is the secret of the great taste of a classic vinaigrette? Experienced chefs are sure that for the preparation of a real cold snack, it is necessary, first of all, to observe the proportions of the products placed in the old dish.

Only under this condition can the nutritional properties of each component of the Vinaigrette salad be preserved. This is the case when it is desirable to apply the rule of the so-called golden mean, that is, to exclude the presence of a too pronounced salty, spicy or tart shade in the dish. Fulfilling the proposed tips and tricks, it is not very difficult to solve the problem.

Ingredients:

• 0.5 kg of homemade salted cabbage;
• five potato tubers;
• three sugar beets;
• a can of green peas (you can buy a combined version with the presence of carrots);
• onion head (preferably red);
• three pickled cucumbers;
• for dressing, combine the ratio and amount of salt, vinegar (3%), sunflower oil, pepper (ground black), selected to taste:
• a bunch of dill sprigs.

How to make a classic vinaigrette with green peas - a step-by-step recipe with a photo:

Put potatoes and beets in different dishes, boil in a peel or send to the oven for baking.

It must be remembered that tubers should not resemble mashed potatoes in a salad, so it is advisable to cook them slightly raw. Pay special attention to the quality of beets, choosing by all means a sweet (sugar) product, otherwise you will not get a delicious salad!

Peel the vegetables, chop them into small cubes. To preserve the bright color of the beets, put the chopped pieces in a separate bowl, pour with oil, leave in this state for a quarter of an hour, add to food at the last stage of assembly of all components.

Remove excess juice from the cabbage.

If, during salting, the vegetable was chopped into too long strips, it is advisable to shorten them in order to provide a convenient and aesthetic meal. It is not very pleasant to "catch" products hanging from the lips!

Place the prepared ingredients in a porcelain or enamel bowl (not in a metal one).

Add canned peas, chopped dill.

To prepare the sauce, combine vegetable oil, vinegar, pepper and salt in a bowl. You can add a spoonful of fresh mustard.

Determine the quantity and ratio of components by taste. Make salad dressing just before use.

The presented recipe for vinaigrette cannot be approached from the position of a certain frozen dogma. Each master is able to show the maximum of his personal imagination in order to present the dish in the most favorable and original light.

On the basis of the classic vinaigrette salad recipe, many additional, varied options with different components have appeared, which make the dish an unforgettable and frequent guest on any festive table.

Vinaigrette: classic recipe with sauerkraut and beans

For the "Classic" vinaigrette with beans, we prepare the following products:

• five tubers of medium-sized potatoes;
• two carrots;
• two boiled eggs;
• one head of a medium bow;
• three pickles;
• 80 g sauerkraut;
• a couple of bunches of green onions;
• greens (basil, parsley or dill) if desired;
• beets (1 piece);
• 80 g dry red beans or 1 can canned;
• black pepper powder with salt, added to taste;
• five tablespoons of sunflower oil;
• four tablespoons of 3% vinegar.

How to make a salad with beans and sauerkraut:

1. Some ingredients should be completely boiled:
2. Potato tubers and carrots with the same cooking time can be put into one container.
3. Beets are cooked separately for up to 45 minutes.
4. Dry red beans are pre-soaked for 6-8 hours in water at room temperature, then boiled for 50 minutes - 1 hour.
5. Boil the eggs.

With the end of cooking, you should wait until it cools. The products must be cut, if possible, I observe the square configuration. So the dish will look like a kaleidoscope beautiful and bright.

Vinaigrette with herring: the most delicious recipe

Since the "Classic" vinaigrette is a dietary dish, but sometimes you want, especially in winter, to taste more high-calorie food, then salted herring is added for this.

Required products:

• two boiled carrots;
• 5 boiled potato tubers;
• beet;
• white onion;
• a bunch of green onions;
• a spoonful of table salt;
• refined oil, odorless;
• sauerkraut;
• medium salted herring.

Cooking method:

Boil vegetables separately from each other - potatoes, beets and carrots.

While the vegetables are cooling, you should take apart the herring, rid it of all the bones. The fish fillet must be cut into small pieces. If the fish contains milk or caviar, then it can also be chopped and added to the salad.

The onion is peeled and cut at will: thin half rings, squares. If the onion is "evil", then it can be kept in water for a couple of hours before cutting.

After the vegetables have cooled, they must be cut into small cubes and finely chopped cabbage added to them.

Before mixing, combine the products, sprinkle with spices and pour in the sunflower oil.

By the way, the herring in a classic salad can be replaced with shrimp. Such an unusual vinaigrette will adorn any holiday: New Year or Birthday.

See also the video - a recipe for making a classic vinaigrette with herring, but without sauerkraut

Classic vinaigrette with mushrooms without cabbage

For this salad, the generally accepted ingredients are used:

• boiled potato tubers, beets and two carrots;
• onion and green onions (bunch);
• lightly salted cucumbers;
• sunflower oil, not flavored;
• a can of pickled beans;
• marinated mushrooms.

How to prepare a classic vinaigrette with mushrooms and beans - a step by step recipe:

The difference is the mushrooms and beans in the marinade added to the dish.

Any mushrooms can be used, but mushrooms and chanterelles are best suited, they are dense and do not scatter. The marinade should be poured out beforehand, but the salt may not be added as the pickled beans and mushrooms already have sufficient salinity.

Cut all products, including mushrooms, if they are large, add beans and pour over with oil. Hearty and delicious Vinaigrette salad is ready, you can invite guests for dinner.

Vinaigrette without pickles with cabbage and peas

For the salad you will need:

• boiled carrots and potatoes;
• baked beets;
• cabbage (sauerkraut) about 250 g;
• onion head;
• canned peas;
• refined oil 60 g;
• 2 tablespoons of lemon juice.

Recipe for vinaigrette without pickles:

Cabbage must be squeezed out of excess juice, then cut into thin slices. Boiled vegetables, after cooling, cut into cubes. Chop the onion. Drain all the juice of the peas from the jar. Pour all the ingredients into a salad bowl, pour oil and lemon juice.

Vinaigrette salad with fresh cabbage

Since sauerkraut is excluded from the salad and fresh cabbage is added, the dish will require a different approach to cooking, in order to be able to leave everyone's familiar spicy taste of vinaigrette. Therefore, you will have to add more vinegar and saltiness.

Components of the dish:

• a few medium crispy cabbage leaves;
• beets, carrots and potato tubers;
• lemon;
• small onion;
• two small pickles;
• sunflower oil.

Preparation:

1. Boil potato tubers and carrots separately from beets. Burak must be boiled in salted water with one spoon of 9% vinegar added to it. After boiling, peel and cut all vegetables into cubes.
2. Rinse cabbage leaves and chop into thin small strips.
3. Cut the onion into thin half rings. Pour the squeezed lemon juice over the chopped onion.
4. Then cut the cucumbers into small pieces.

Mix the whole composition, except for beets, with half the oil. Only after this procedure, let the oil and beets into the beets and mix again. The classic vinaigrette with fresh cabbage is ready.

Recipe for "winter" vinaigrette with fish and mayonnaise

Required Ingredients:

• raw fish, tilapia (300 g);
• potato tubers;
• pickles;
• beets, two carrots;
• two buds of dried cloves;
• 7 allspice peas;
• laurel leaf;
• salt;
• mayonnaise mixture;
• a few drops of Tabasco.

How to cook:

Traditionally, two carrots, potato tubers and beets are boiled. After cooking, vegetables are peeled and cut into standard squares.

Pickled cucumbers are cut into small squares.

In the water with the addition of cloves, allspice peas and a leaf of a laurel tree, fish is laid out and boiled. After cooling, cut into small slices.

Everything is combined in one bowl and seasoned with Tabasco sauce, mayonnaise and sprinkled with salt. Everything! The most delicious fish vinaigrette is ready, you can set the table.

Recipe for vinaigrette with potatoes, beets and cauliflower

• cauliflower (90 g);
• two potato tubers and 2 carrots;
• beet;
• pickled green peas (70 g);
• a bunch of lettuce;
• boiled egg;
• dill greens;
• sour cream (140 g);
• a teaspoon of granulated sugar and table salt.

How to make a delicious cauliflower vinaigrette:

Boil vegetables (cauliflower, potato tubers, beets and 2 carrots). When cool: disassemble cabbage by inflorescences, cut beets, 2 carrots and potato tubers into cubes.

Wash and dry dill sprigs and lettuce leaves. After drying, chop the dill, and tear the salad into pieces. Drain the marinade from the peas.

Combine the entire composition in one container, add granulated sugar and a little salt, add sour cream and mix.
Peel the boiled egg, grate and sprinkle on the salad.

Vinaigrette salad on a festive table with beef and pickled cucumbers

According to this recipe, the classic vinaigrette turns out to be tasty and satisfying. Surprise your guests - prepare a meat vinaigrette for the holiday.

• three potato tubers;
• two pickled cucumbers;
• beets (large);
• two carrots;
• 200 g pickled peas;
• 350 g of beef;
• mayonnaise;
• table salt;
• white pepper powder;
• parsley to taste.

Recipe for vinaigrette with meat for a festive table:

Cut the boiled beef, beets, potato tubers, two pickled cucumbers and two carrots into cubes. Remove pickled peas from the marinade and combine with chopped meat and vegetables. Add mayonnaise to the dish, sprinkle with spices.

Vinaigrette salad dressings: unusual and interesting, very tasty

For the vinaigrette, there are also additional dressings based on sunflower oil and olive oil and other dressings that improve the quality of the vinaigrette and give a more delicate taste:

• classic dressing with lemon: take 6 tablespoons of olive oil, choke 2 medium cloves of garlic and squeeze juice from half a lemon;
• recipe for dressing on an egg: take two egg yolks, a teaspoon each - 9% table vinegar and granulated sugar, half a teaspoon salt, three tablespoons of refined oil. Everything is immersed in a blender and rotated at high speeds until the mass is similar in consistency to mayonnaise .;
• dressing for mustard vinaigrette: using aromatic oil (90 ml) and wine vinegar (90 ml), a small head of garlic squeezed out or finely chopped, 1.5 teaspoons of mustard powder, sugar and salt. Place all this in a salad bowl and mix thoroughly.
• homemade "Pesto": mix in a container of two teaspoons of white wine with refined sunflower oil (6 tablespoons), finely chopped green onions, parsley, dill, 1 teaspoon of mustard, a pinch of salt. Add black pepper to taste .;
• watering for salad from boiled eggs: boil 2 eggs until steep. Then free the yolks from the proteins. Crumble two yolks, pour two tablespoons of 6% vinegar and six tablespoons of sunflower oil, sprinkle with black pepper and salt, add mustard powder (1 teaspoon), pass the protein through a grater .;
• homemade "Pepperoni": spicy topping is made from medium sized bell peppers baked in the oven. When the pepper has cooled, it is finely chopped, and vinegar, five tablespoons of refined sunflower oil, five pinches of mustard, a pinch of black pepper powder and salt are added to the pepper. Mix the whole composition thoroughly .;
• French salad dressing vinaigrette: in a container combine balsamic vinegar, in small quantities, 30 grams of olive oil, a spoonful of basil, honey and mustard powder. Before dressing the salad, shake the watering.

Vegetables to be boiled must be baked or boiled in a peel in order to preserve all their useful and taste properties.

All vinaigrette dressings must be prepared and mixed separately, and only then added to the salad.

It is better to cut the salad products into containers with high walls to facilitate easy mixing.

Unfortunately, the salad has a negative quality - a short shelf life, only 12 hours. Therefore, you should calculate the time of its use.

It is worth considering that it is best to cut the products into smaller pieces, the more pronounced its taste will be.

Why is vinaigrette salad useful?

Although the vinaigrette is an economical appetizer available to everyone, it contains many useful substances, thanks to its constituent vegetables and dressings.

Potatoes contain vitamin C and boost the body's immune system as a whole.

Beetroot, with the minerals in it, ensures the reduction of excess weight and regulates the metabolism.

Carrots contain iodine, keratin, calcium.

Sauerkraut has a strengthening and bactericidal effect.

Facilitates and straightens stool using oil in salad.

Whatever it was, but the vinaigrette has become a Russian national dish, which is ready to delight, give energy and strength at any time of the year.

It is difficult to find a person who has not tried a vinaigrette at least once in his life. The dish is wonderful in all respects - healthy, tasty, and besides, very easy to prepare.

As far back as I can remember, vinaigrette has always been prepared in our house. This is the same old and favorite recipe as or. The exact recipe for how to make a vinaigrette simply does not exist, because in its classic version it is permissible to add the products that you prefer and which will give a zest to your salad.
Let's cook todaythe simplest vinaigrette, nevertheless very tasty, and at the end of the article I will tell you about the many options for its preparation.

(for 10-12 servings)

• 3 medium carrots
• 3 medium potatoes or 4-5 small
• 2 medium beets
• 1 can of green peas
• 1 can (500-700 g) pickled or pickled cucumbers
• aromatic sunflower oil
• 1 medium or 2 small onions
• parsley, dill, green onions, salt, ground pepper

Preparation:

Boil the beets in one saucepan and potatoes with carrots in the other. We check the readiness with a fork or knife - they should be easily pierced. Let the ready-made vegetables cool, after which we clean them.

Let's start cutting. You can cut boiled vegetables into small cubes with a knife, or you can use such a grid, it is convenient and saves a lot of time.

First, slice the beets. To make the vinaigrette beautiful and colorful, and not of an even beet color, pour the beets with fragrant sunflower oil and mix. If you don't like fragrant sunflower oil, use an unscented oil.

Add chopped potatoes and carrots to the beets.

Put green peas on top.

Finely chop the cucumbers and add to the salad bowl.

Finely chop the greens and also send them to the salad bowl.

Salt (taking into account the salinity of the cucumbers), pepper, pour with aromatic vegetable oil and mix.

If you add onions, you can pour boiling water over it for 2-3 minutes, then rinse with cold water. The bitterness will go away, the taste will soften.You can also fry the onions in vegetable oil, and then add to the vinaigrette along with the oil.

Here's the beauty we got:

And now about the options for making a delicious vinaigrette.Each addition brings a special flavor note that benefits the overall taste of the dish. You can add one thing, or you can combine.
Many people love sauerkraut in vinaigrette. Canned or boiled beans, chopped herring fillets or canned fish, an apple, pickled mushrooms, a little horseradish or hot mustard, grain mustard are also added, seasoned not with butter, but with mayonnaise, etc. In general, how to make a vinaigrette and with what additives, it's up to you to decide.
Surely each of you has his own secrets of making vinaigrette. If you want, share them in the comments.

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

Vinaigrette - preparation of food and dishes

The main preparation time for the vinaigrette is the preparation of vegetables. Therefore, it is recommended to do this in advance. Potatoes, beets and carrots must be thoroughly rinsed from dirt and cooked over low heat in separate pots. Cooked and peeled vegetables are cut into cubes or small slices. You can also not cook, but bake vegetables in the oven. If fish is used in the salad, all bones and skin are removed from it. Liquid is drained from canned food (mushrooms, beans, peas). After all the products are prepared, you can start preparing the vinaigrette.

From the dishes you will need a saucepan (more than one), a bowl or small basin, a salad bowl, a knife and a cutting board. To prepare the dressing, you will need a small bowl, preferably with a lid. The dish is served on ordinary plates.

Vinaigrette recipes:

Recipe 1: Vinaigrette

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

Required Ingredients:

• Beets - 150 g;
• Potatoes - 320 g;
• Pickled cucumbers - 300 g;
• Sauerkraut - 300 g;
• Onions - 140-150 g;
• Sunflower oil - for refueling.

Cooking method:

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

Recipe 2: Fish Vinaigrette

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

Required Ingredients:

For the salad:

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

For sauce number 1 (hot sauce):

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

For sauce number 2 ("Provencal"):

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

Cooking method:

Remove the skin from the fish fillets and select the bones, cut the fillets into thin but wide slices (the knife should be held at an angle). Fillets are cut starting from the head. Take a large enamel baking dish, grease it with oil and place the fish chunks in it. Dip each piece in a little salt and pepper, drizzle with lemon juice and white wine. Bake the fish in the oven over low heat until tender. Cool the finished fish. Next, boil the potatoes and beets until tender, let them cool, peel and cut into circles of the same size, and then cut each circle into long strips. Cut fresh and pickled cucumbers in the same way, having previously peeled them from the skin. Place all vegetables in a bowl and season with No. 1 Hot Sauce.

Sauce No. 1: Grind the mustard, salt and sugar until smooth, gradually pour in the oil, stirring the sauce without stopping. Add vinegar to taste.

Sauce No. 2: Grind the yolks with sugar, salt, mustard and pepper. Add vegetable oil gradually, then add lemon juice and vinegar to taste. pour out the herbs and mix everything thoroughly.

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

Recipe 3: Vinaigrette with seaweed

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

Required Ingredients:

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

Cooking method:

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

Recipe 4: Squid Vinaigrette

Such a vinaigrette is also suitable for a festive table. In addition to vegetables, the salad contains squid, which makes the appetizer even tastier and more nutritious.

Required Ingredients:

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

Cooking method:

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

Recipe 5: Vinaigrette with beans

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

Required Ingredients:

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

Cooking method:

Wash the potatoes and beets thoroughly and cook until tender. Then - cool, clean and cut into small cubes. Cook vegetables in different pans. If desired, they can be baked in the oven. The beans are pre-soaked in the evening the day before preparing the salad (the beans should be soaked all night). After - cook the beans until tender. If the skin of the cucumbers is too thick, peel it off and cut the cucumbers into small cubes. Finely chop the onions. Put all vegetables, beans and mushrooms in a salad bowl, add salt and pepper. Making a dressing: shake oil and vinegar in a closed container and fill with a mixture of vinaigrette. The salad shouldn't be too sour. You can combine different proportions of oil and vinegar: if you want a softer taste, you should add more oil, more vinegar will make the dish more sour.

Recipe 6: Herring Vinaigrette

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

Required Ingredients:

• Salted herring (fillet) - 200 g;
• 2 potatoes;
• 1 small beet;
• 2 carrots;
• Onions - 1 pc.;
• 2 pickled cucumbers;
• A can of canned green peas;
• 2 tbsp. l. 3% vinegar;
• Vegetable oil - 2 tbsp. l.

Cooking method:

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

Recipe 7: Vinaigrette with meat and eggs

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

Required Ingredients:

• Stew - 350 g;
• 6 potatoes;
• 3 pickled cucumbers;
• 1 small beet;
• 2 chicken eggs;
• Several feathers of green onions;
• A teaspoon of mustard;
• Salt pepper;
• Half a glass of mayonnaise;
• 1 tablespoon vinegar
• Dill greens.

Cooking method:

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

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

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

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

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

- a dish in which pickles are present cannot be stored for a long time, since it is a perishable salad (you need to eat it within 24 hours, even if it is stored in the refrigerator);

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

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

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

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

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

The vinaigrette is rightly considered one of the most popular vegetable salad among Russian housewives. At the same time, there are a great many variations of this dish. In addition to the beets and potatoes "obligatory" for any vinaigrette, this salad can include peas, cabbage, beans, mushrooms and even herring!

Which recipe is the best? It is impossible to answer such a question. Below we will offer you some of the most popular options for making vinaigrette.

Vinaigrette with herring and mustard sauce

• beets, potatoes, carrots - 2 each;
• pickled cucumbers - 3 pieces;
• slightly salted herring (fillet) - 150 grams.

Ingredients for the sauce:

• egg yolks - 2 pieces;
• mustard;
• dry white wine;
• meat broth;
• vegetable oil;
• sugar;
• vinegar.

Note: where the required amount of the product is not indicated, you need to take 2 tablespoons (full, but not "heaped") of the ingredient.

Instructions:

1. Vegetables for salad (except cucumbers) are washed well and wrapped in foil for baking (each separately). The products prepared in this way are placed in the oven, where, then, and kept for 40 minutes. The optimum temperature for baking vegetables is 180 degrees.
2. At the same time, they begin to prepare the sauce. For this, all the ingredients are placed in a saucepan and sent to low heat. During cooking, the sauce is constantly stirring until it finally thickens. The pot is removed from the stove before the liquid begins to boil (this is important!). Season the prepared sauce with pepper and salt.
3. Baked vegetables and cucumbers are peeled. Then all the ingredients for the future salad are carefully cut into small cubes and mixed. The dish is ready - all that remains is to season it with mustard sauce.

Commentary: you can eat vinaigrette with herring in fasting. In this case, when preparing the sauce, broth and eggs are not added to it. The rest of the recipe for lean vinaigrette does not differ from the instructions for preparing the "classic" version of the dish.

Vinaigrette with pickled mushrooms

To prepare the salad you will need:

• beets - 2 pieces;
• potatoes - 3 pieces;
• onions - 1 piece;
• pickled mushrooms - 200 grams.

Ingredients for dressing:

• vegetable oil - 4 tablespoons;
• vinegar (wine or fruit) - 1 tablespoon;
• seasonings to taste.

Instructions:

1. Potatoes and beets are washed well and cooked until cooked. After cooling, the vegetables are peeled and cut into small cubes.
2. The mushrooms are washed from the brine under running water (usually all the necessary manipulations are done using a colander).
3. The onion is peeled from the husk, and then chopped - as finely as possible.
4. All ingredients are mixed in one container. The vinaigrette is ready.

A delicious vinaigrette with sauerkraut on holidays will compete with Olivier's salad, and on weekdays it will serve as a useful side dish for meat or chicken. Since it is very simple and quick to make a delicious vinaigrette with sauerkraut, you can often indulge your homemade dish with this dish. This salad is especially good at the time of winter beriberi.

In general, from French the word "vinaigrette" is translated as "vinegar", the salad got its name from the dressing, which includes a weak 3% bite.

But in the modern variation of this salad, vinegar is not always added to it, it can be completely neglected, especially if pickled cucumbers are included in the vinaigrette with sauerkraut. In this case, the vinaigrette can only be seasoned with vegetable oil, and this will not make the salad less tasty.

For those who prefer a bit spicier, below is the recipe for vinegar dressing and you can easily use it in this vinaigrette (of course, excluding vegetable oil from the ingredients of the first table). This time I decided to season the salad with ordinary sunflower oil.

So, a simple vinaigrette recipe with cabbage. But first, let's decide what is needed for a vinaigrette with cabbage:

If you want to season the salad with sauce, then before making the vinaigrette with sauerkraut, prepare the sauce itself. Mash sugar and salt in vegetable oil, add mustard and black pepper, then dilute everything with vinegar and mix thoroughly. Dressing cooking. Use it in the steps of the recipe where vegetable oil is indicated.

Another selection of delicious salads has been collected.

How to make a regular vinaigrette recipe with cabbage

Boil potatoes and carrots. Put vegetables in a pot of boiling water and cook over medium heat for 30-40 minutes. We check the readiness with a fork. When the fork slides freely into the vegetables, they are ready. We drain the broth from them and cool. It is better to boil the potatoes and carrots at least a few hours before making the vinaigrette with cabbage, and keep the vegetables in the refrigerator. Then it will be easy to cut them into beautiful small cubes.

Boil the beets until tender. It can be on the stove in a pot of water, or in a multicooker. Another option is to bake in the oven in foil. Recently, I have been boiling beets in a multicooker in a bag, it turns out pretty quickly, cleanly and without an unpleasant smell for the whole house. Cool the boiled beets well.

When all the products are prepared, we proceed to slicing.

First, cut the beets into small cubes.

Put the beetroot cubes in a bowl and fill with 2 tablespoons of vegetable oil (or dressing). Mix well and set aside. The beets will be coated with oil and will not stain the rest of the salad ingredients too much.

We cut the potatoes.

Chop the carrots into cubes.

We also cut pickled or pickled cucumbers into cubes.

Shred the onion.

We sort out the sauerkraut and also cut it, getting rid of large pieces.