What is vinaigrette made from? Recipes for making the most delicious vinaigrette. Video on how to prepare the most delicious vinaigrette according to the classic recipe with sauerkraut

This is a simple vinaigrette recipe for beginners who are still learning to cook and have finally decided to make their first vinaigrette. There are many different ways preparing this salad, but we will make a basic vinaigrette with you, a classic recipe. I decided to film the step-by-step recipe with photos in more detail, with cutting all the ingredients, so that you can cope with the task, even if you do not yet have any culinary experience. I’ll tell you how to properly cook vegetables for vinaigrette without pictures, because it’s unlikely that looking at beets or potatoes floating in a pan will give you anything. By the way, vinaigrette has one interesting phenomenon. Its composition is firmly in my head (unlike, for example, Olivier, where I always forget to put either carrots or onions). I make vinaigrette once every five years, but for some reason I remember the recipe by heart. Try to remember the ingredients right away: beets, carrots, potatoes, onions, pickles and peas. Happened? That's it. Now you won't forget. Let's now quickly get down to business, and at the end I will tell you how you can diversify the basic recipe, so that the vinaigrette does not mutate into some incomprehensible salad with beets, but remains itself, that is, a vinaigrette.

Ingredients for 4-5 servings:

2 large beets,
3 medium sized potatoes
2 medium carrots,
4 small pickled cucumbers,
1 small onion
5 tablespoons canned peas,
salt, pepper to taste,
vegetable oil for dressing – 4-5 tablespoons,
chopped greens as desired

The classic way to make vinaigrette

1. Preparing vegetables.

So, the vegetables in the vinaigrette are boiled, so you need to take care of their readiness in advance. Place a saucepan with beets on the stove about two or three hours before. It takes the longest to cook. And depending on the variety and size, it sometimes takes two to two and a half hours to boil, and then cools for quite a long time. And we make vinaigrette only from completely cooled vegetables. The principle of cooking beets is simple and straightforward. Bring it to a boil over high heat, then turn up the heat to a third of the maximum, close the pan with a lid and cook, periodically looking into the pan so that the water does not boil away and the beets do not burn. There is another way to prepare beets - baking. Root vegetables are thoroughly washed, wrapped in foil and placed in the oven at 180 degrees for two hours. It’s very good if your oven has a timer, otherwise this method risks the fact that we completely forget about the beets in the oven and end up with coals and an apartment full of smoke. Ready beets will become softer and sweeter if you place them hot under running cold water. And when the water heats up, drain it and refill with cold water.

It is better to cook the remaining vegetables separately. Since the beets will color them and the vinaigrette will turn out to be monochromatic. There is no need to peel vegetables before cooking, but washing them thoroughly from the soil is a must. Carrots take longer to cook than potatoes, about an hour and a half. Potatoes, depending on the variety, will be ready in about 40 minutes. The readiness of vegetables is easy to check - pierce them with a knife, if the blade goes in easily, the vegetables are ready. They will need to be cooled down.

2. Slicing the vinaigrette.

First, it makes sense to chop all the non-dying ingredients so as not to stain the board, hands and knife and then wash it all a hundred times. Let's start with carrots. It needs to be peeled. Then cut lengthwise into plates. Turn the plates over so that they lie in a stack and cut again lengthwise to form a strip. Next, chop the straw crosswise into small cubes. You can see the cutting principle in the video at the very bottom of the recipe. If you don’t get neat little cubes the first time, don’t be upset, this won’t affect the taste of the vinaigrette in any way.

We also peel the potatoes from their “jackets”. We pick up the skin anywhere and lift it - uneven but large areas will peel off. We cut the potatoes in the same way as the carrots: first into plates.
Turn over and make straws. Boiled potatoes in their jackets are quite sticky. We don’t worry if we can’t cut perfectly. And the third step is cubes.

I also chop pickled cucumbers finely. And one more thing - if the cucumbers themselves are large, then their skin may be dense. Then it’s better to peel the cucumbers. And even before slicing, the ends of the cucumbers are cut off - literally by a couple of millimeters.

And all that remains is to chop the beets. Be careful when peeling because sometimes ruby-colored water accumulates under the skin. So peel the beets over a plate. We cut it just like all vegetables. And a big bonus - the beets don’t crumble and it’s a pleasure to work with.

3. Making a vinaigrette.

The vinaigrette cutting is left behind. We still have an untouched can of peas. I put 4-5 tablespoons on a full salad bowl. Be sure to strain the liquid, otherwise the vinaigrette will come off as water. You can drain it directly from the jar, holding the peas with a lid, or put the peas in a sieve.

Here you see a clear picture of what our vinaigrette consists of.

In order to bring it to perfection, add a third of a bunch of chopped herbs (dill + parsley).

Now you can add salt to the vinaigrette. You can do this only at the end and be sure to try it, because pickles can be different and, accordingly, you may need more or less salt. Season the vinaigrette with vegetable oil. Some people mix it with vinegar, but in general it’s difficult to imagine how they do this, because it’s basically impossible to mix vinegar and oil into a homogeneous sauce. After dressing, you can stir the vinaigrette without fear that the beets will completely color the rest of the ingredients with their juice.

The finished vinaigrette can be decorated with green leaves and some peas on top.

Let me remind you that we have prepared a classic vinaigrette. This is a basic recipe from which you can create several variations. Firstly, pickles can be replaced sauerkraut. Or put both. Secondly, peas can be replaced with canned beans (in their own juice, not in tomatoes!). And thirdly, onions can be replaced with green onions.

Another option for preparing a vinaigrette, with mustard dressing, can be seen in this video, in which the maestro will also present you with a very unusual way preparing vegetables.

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

For as long as I can remember, we have always prepared vinaigrette at home. This is the same old and favorite recipe as or. There is simply no exact recipe for how to make vinaigrette, because it classic version It is permissible to add products that you prefer and that will add zest to your salad.
Let's cook todaythe simplest vinaigrette, nevertheless very tasty, and at the end of the article I will talk about the many options for its preparation.

(for 10-12 servings)

3 medium carrots
3 medium potatoes or 4-5 small ones
2 medium beets
1 can of green peas
1 jar (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 beets in one pan, and potatoes and carrots in another. We check readiness with a fork or knife - it should be easily pierced. Let the prepared vegetables cool, then peel them.

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

First, chop the beets. To make the vinaigrette beautiful and multi-colored, and not an even beet color, pour fragrant sunflower oil over the beets and mix. If you don't like flavored sunflower oil, use unscented oil.

Add chopped potatoes and carrots to the beets.

Place green peas on top.

Finely chop the cucumbers and add to the salad bowl.

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

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

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

This is the beauty we got:

And now about the options for preparing a delicious vinaigrette.Each additive adds a special flavor note, which only enhances the overall taste of the dish. You can add one thing, or you can combine it.
Many people love sauerkraut in vinaigrette. They also add canned or boiled beans, chopped herring fillets or canned fish, an apple, pickled mushrooms, a little horseradish or hot mustard, grain mustard, season with mayonnaise rather than oil, etc. In general, how to prepare a vinaigrette and with what additives, It's up to you to decide.
Surely each of you has your own secrets for making vinaigrette. If you want, share them in the comments.

Which we are used to serving at the table. Dishes whose recipes are passed down from generation to generation. Salads that are familiar to us, in which we are afraid to change something, just so as not to spoil the taste. Vinaigrette is a classic recipe and one of them.
What is a classic Vinaigrette recipe and a classic one: you will learn from our article today.

Green peas add a pop of color to the salad. Whatever it is, canned or fresh, it will always be the brightest compared to other products. Juicy in appearance and tastes just as good!

Classic vinaigrette ingredients:

300 grams of beets;
300 grams of potatoes;
300 grams of carrots;
300 grams of pickled cucumber;
80 grams of onion;
200 grams of canned peas.

Classic vinaigrette recipe - step-by-step recipe with peas:

Boil the root vegetables until fully cooked, remove from heat, drain and leave to cool.
Cut the ends off the cucumbers and cut into small cubes.
Peel the onion, rinse under the tap and chop into cubes.
Open the can of peas and drain the excess liquid.
Peel the cooled vegetables and chop into small cubes.
Combine vegetables in one bowl along with peas, onions and cucumbers.
Season the salad with oil and place in the refrigerator for a quarter of an hour.
Then you can serve it to the table.

Tip: when buying canned peas, be extremely careful! Make sure that the jar is not swollen or damaged (dents or scratches). Very often, even with the slightest external damage, it turns out that the product contained inside is spoiled. To avoid this, the easiest way is to buy fresh peas and boil it a little.

How to prepare a classic vinaigrette recipe

In winter, it is much easier to buy some sauerkraut than to sit and chop regular white cabbage. It is sold everywhere, many sellers prepare it in markets, where you can taste it before buying it.

Ingredients for classic vinaigrette:

1 medium beet;
1 small carrot;
1 potato tuber;
1 onion;
300 grams of canned peas;
200 grams of sauerkraut;
3 small cucumbers from a jar.

Vinaigrette recipe - classic step-by-step recipe:

Root vegetables must be thoroughly washed and cooked. It is better to do this in three separate saucepans so that the vegetables do not transfer their tastes/smells to each other, and the beets do not lose color.
You can cook it in salted water, but then you don’t need to add salt to the salad after cooking.
Cook the vegetables until completely soft, check with the tip of a knife. Potatoes and carrots will be ready in 20 minutes. Beets – 30 minutes.
In the meantime, you need to peel the onion, rinse it, then chop it into thin half rings or small cubes.
Chop the cabbage into short fibers and combine in a bowl with the onion.
Chop the cucumbers into cubes and add to the cabbage.
Cooked vegetables must be cooled. To do this, drain the water and place the vegetables on a well-ventilated surface.
Peel the cooled vegetables and cut into cubes.
Treat each type of vegetable with sunflower oil. This is necessary so that the beets do not stain other products with their bright color.
Next, you can add the root vegetables to other products, mix, and season with oil.
Open the can of peas and drain the liquid.
Decorate the salad with peas and serve!

Tip: for a richer salad taste, you can marinate the onions in lemon juice and honey. To do this, you need to take one teaspoon of honey, juice from a quarter of a lemon and a little salt per onion. Combine all three components and add the chopped onion. Marinate for half an hour.

Classic vinaigrette salad recipe

The peculiarity of the salad is that housewives usually choose sour apples for it, which give the dish a certain peculiarity. Be sure to try it and surprise your guests with it.

Classic vinaigrette composition:

300 grams of beets;
300 grams of carrots;
300 grams of potatoes;
150 grams of cucumbers;
2 sour apples;
2 green onions;
Greens to taste;
1 lemon.

Classic vinaigrette salad recipe:

Rinse beets, potatoes and carrots under cool water, removing all dirt and sand. Pour water into a saucepan and place on fire. Bring water to a boil and then add vegetables. Cook the root vegetables with the lid closed until fully cooked. In addition to the tip of the knife, you can also check the readiness of the food with a fork. It should go in easily and come out just as easily.
Once the vegetables are soft, drain the water and cool them. Peel cold, cooled root vegetables and cut into cubes.
Combine all three products in one bowl.
Wash the onion feathers, dry and chop.
A fresh cucumber can be peeled or left in it. Then cut into cubes and add to all foods along with the onions.
Do not peel the apples. Cut into cubes and sprinkle with a little lime (lemon) juice.
Add apples to the salad, stir and add oil. Mix again.
Cool, sprinkle with herbs and serve!

Classic vinaigrette salad recipe

This one so that it harmonizes in color with the rest of the products that will be colored from beet juice. The dish is nutritious and can be prepared a quick fix, which is very important when there is little time before guests arrive.

Classic vinaigrette composition:

2 beets;
1 carrot;
3 potatoes;
1 small onion;
4 small pickles;
210 grams of sauerkraut;
140 grams of canned red beans;
Vegetable oil and salt.

Vinaigrette recipe classic recipe:

It is necessary to wash the root vegetables and boil the potatoes and carrots in one bowl, and the beets in another until fully cooked. Next, drain the water and wait for the vegetables to cool.
Peel the already cold root vegetables and cut them into medium cubes.
First, put the beetroot cubes in the bowl where the salad will be formed and pour them with a small amount of vegetable oil so that they do not give up their color. Stir and add salt.
Once all the beets are in the oil, you can safely add the potatoes and carrots.
Peel the onion and cut it into very thin half rings.
Cut off the ends of the pickled cucumbers and cut into cubes. If the skin is very hard, you can cut it off and leave only the pulp in the salad.
Squeeze the juice from the sauerkraut using your hands or a tablespoon. Cut it into several pieces short parts. If the size is appropriate (not a very long straw), you can immediately add the cabbage to the beets.
Open the can of beans and pour out the marinade. Place the beans in a colander and rinse under water (preferably cold or lukewarm).
Mix all ingredients in a bowl with root vegetables. If necessary, salt and pepper again and add vegetable oil.
For better taste and to reveal the properties of onions, let the salad stand for an hour or two in a cool place.
Garnish with herbs before serving.

Classic vinaigrette recipe

A salad with an egg will always be more satisfying than without it. The ingredients in this dish will keep you from getting hungry and will give you energy for the whole day.

What is included:

100 grams of sauerkraut;
1 pickled cucumber;
1 beet;
60 grams of beans;
2 potato tubers;
1 chicken egg;
1 onion.

Classic vinaigrette recipe:

Prepare beans for salad in advance. Fill it with water overnight and leave to swell.
Start preparing the salad with beans. Drain, rinse and place the beans in a saucepan. Fill them with water again so that the beans are covered by a few centimeters. Put on fire and cook until done.
Once the beans are cooked, cool them.
Boil the potatoes and beets until fully cooked. After the vegetables are cooked, cool them, peel and cut into cubes.
Boil the egg, cool and then cut into pieces.
Peel the onion, rinse and cut into small cubes.
Cut off the edges of the cucumber and also chop.
Squeeze cabbage from excess liquid, if necessary, cut into smaller strips.
Combine all ingredients in a salad bowl, season with oil, salt and serve cool.

Tip: To avoid coloring the salad, add the beets last.

What is it good for? Namely, because it can be cooked not only on cold winter evenings, but also on hot summer days. After all, the ingredients are always freely available in any supermarket and in any market. You do not need to wait for the “seasonality” of certain vegetables. Everything is at hand all year round, so put laziness aside and get to work. Try new recipes and never cease to be surprised.

Vinaigrette is a popular Russian salad with French name(“vinaigre” means “vinegar”). Moreover, this popular sympathy has not subsided for many years, turning it into one of the most favorite winter dishes. Vinaigrette is both a light and healthy snack, the latter due to its vegetable composition.

History of vinaigrette

Although vinaigrette is usually called “Russian salad” abroad, there is no reliable information about its homeland. It originated in Germany or the Scandinavian countries.

It is known that in ancient English cookbooks dating back to the mid-19th century, there was a recipe for a Swedish beet salad with herring, strikingly reminiscent of a modern vinaigrette, or rather “Herring under a fur coat”.

In addition to the two main ingredients, it included pickles, chicken egg white, potatoes and an apple. The role of the dressing was a mixture of sour cream, vinegar, olive oil and ground yolk.

Russian chefs also liked this salad. But they couldn’t resist and added some original domestic “zest” to it in the form of sauerkraut, cranberries and pickled cucumbers.

The benefits of vinaigrette

The secret of the salad’s usefulness lies in its rich vegetable composition:

Beets are rich in minerals that help regulate metabolism and reduce body fat.
Potatoes are a source of health vitamin C, which strengthens protective functions body and enhances immunity.
Carrots contain vitamins D, B, C, E, as well as many microelements. Orange vegetable is an excellent antioxidant, helps remove toxins and strengthen the body.
Pickled cucumbers improve digestion and contain a lot of fiber and iodine;
Sauerkraut contains a large number of vitamin C, as well as A, B, E and K, has bactericidal and tonic properties, normalizes metabolism.
Onions, in addition to a record amount of vitamins C and B, contain useful microelements such as zinc, iodine, iron, fluorine and manganese.

Due to the low calorie content of the salad, nutritionists recommend loving it with all your heart for those who intend to lose a few extra pounds. A dressing of vegetable oil and spices will help improve bowel movements and cope with a “delicate” problem – constipation.

Calorie content of vinaigrette

There are many variations of the Vinaigrette salad, which is why it is quite difficult to clearly calculate its calorie content. In its classic vegetable variety, the appetizer contains chopped beets, potatoes, carrots, pickles, sauerkraut and canned peas, seasoned with sunflower oil.

100 g of vinaigrette contains only 95 kcal. This is surprisingly low, with more than a third of it coming from oil filling.

When changing the classic recipe, consider the calorie content of the products you add.

Classic vinaigrette - step-by-step recipe with photos

Learning how to prepare vegetable salad vinaigrette is not particularly difficult. The main thing is to observe the proportions of the products used, to find the so-called golden mean, so as not to end up with a too spicy or, conversely, tasteless lean dish.

You should not prepare the vinaigrette for future use and store it for a long time, since the products included in its composition quickly lose their taste and nutritional qualities.

Use your culinary imagination to decorate your favorite dish with the most unusual and in an original way, is never forbidden!

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

Sauerkraut: 0.5 kg
Beets: 3 pcs.
Potatoes: 5 pcs.
Bow: 1 pc.
Green pea: 1/2 binky
Pickled, pickled cucumbers: 3 pcs.
Sunflower oil: 6 tbsp. l.
Vinegar 3%: 1 tsp.
Salt, pepper: to taste

Cooking instructions

Peas vinaigrette recipe

The recipe for this popular winter salad does not strictly regulate the amount of ingredients added to it. You have the right to reduce or increase them based on your preferences, thereby achieving the ideal taste balance.

To make a traditional green pea vinaigrette you will need:

3 potatoes;
1 beet, larger than average;
a couple of carrots;
1 onion;
3 pickled or pickled cucumbers;
greens, green onions;
green canned peas;
for dressing - vegetable oil or mayonnaise.

Preparation procedure:

Boil potatoes, carrots and beets in their skins in a saucepan or using a double boiler until they become soft and cannot be pierced with a knife.
Peel the potatoes and cut them into cubes with sides 1cm*1cm.
Cut the peeled carrots, beets and pickles into cubes of the same size.
Finely chop the greens (dill, parsley) and green onions.
Peel the onion and chop finely.
Mix all the ingredients in a container, add canned peas and salt.
The salad is dressed with refined sunflower oil or mayonnaise. However, the second option will be more high in calories.

The salad prepared according to this recipe can be stored in the refrigerator for no more than two days.

How to make a vinaigrette with sauerkraut?

This variation of vinaigrette is perfect for both everyday and holiday dishes. This time we suggest you not cook vegetables, but bake them in the oven.

To do this, carefully washed potatoes, beets and carrots must be wrapped in foil, placed in the middle of a baking sheet and left in a preheated oven for about 1 hour. In addition to the vegetables mentioned, you will need:

pickled or pickled cucumbers - 2-3 medium-sized pieces;
half a can of canned peas;
150-200 g sauerkraut;
juice of half a lemon;
herbs and spices to taste;
vegetable oil.

Preparation procedure:

Peel the cooled baked vegetables, cut them into cubes, and place them in a convenient salad bowl.
We remove excess liquid from the sauerkraut by squeezing it out with our hands before adding it to other vegetables.
Place the peas in a sieve, allowing excess liquid to drain, and add them to the other vinaigrette ingredients.
Now let’s start preparing the dressing; to do this, mix lemon juice, spices, herbs, green onions and vegetable oil in a separate bowl.
Pour the dressing over the vegetables and mix thoroughly.
Let the salad sit in the refrigerator for about half an hour.

Fresh cabbage vinaigrette recipe

If you are wondering whether you will spoil the vinaigrette by replacing sauerkraut with fresh cabbage, our answer is no. It will still remain just as tasty and healthy, especially if you prepare it according to our recipe. In addition to traditional beets, carrots and potatoes, you will need the following set of products:

white cabbage - half a head;
a couple of pickled cucumbers;
canned peas - ½ can;
1 onion;
vegetable oil and vinegar for dressing;
1 tsp sugar and a pinch of salt.

Preparation procedure:

Boil potatoes, carrots and beets in a slow cooker on the “Reheat” mode for about 60 minutes;
Peel the onion, rinse under running water and finely chop;
We also chop white cabbage, mix with onions and knead with our hands. Until they acquire a pickled consistency;
Cut the peeled boiled vegetables and pickled cucumber into cubes, add them to the cabbage and onion;
Place the peas on a sieve to remove excess liquid;
Season the salad with a mixture of vinegar and vegetable oil, add sugar and salt;
Mix thoroughly and enjoy the delicious salad.

How to make vinaigrette with herring

Adding herring to it will help make the usual vinaigrette more satisfying, nutritious and original. You can diversify the dish by adding fresh or soaked apples, cranberries, canned beans, crackers.

You will need the following products (potatoes, carrots and beets remain unchanged components of the vinaigrette):

salted herring fillet – 1 pc.;
150-200 g sauerkraut;
1 small onion;
salt, spices and herbs to taste;
vegetable oil for dressing.

Preparation procedure:

Boil potatoes, carrots and beets. If you want to protect the pan from staining, you can put the beets in a plastic bag, tie it on top and cook directly in it.
While the vegetables reach the required softness, peel the herring from skin and bones and cut the fillets into small cubes. Milk and caviar can also be added to the salad, they will become its highlight.
Peel the onions, wash them and chop them into cubes or half rings. You can remove its bitterness by pouring boiling water over it before adding it to the salad.
To the beets add peeled and diced boiled vegetables, as well as sauerkraut.
Add salt and spices to the salad, mix everything thoroughly, season with vegetable or olive oil.
Decorate the salad with a slice of apple and herbs.

Have you tried vinaigrette with sprat? No?! Then you have a great opportunity to surprise yourself and your guests!

Vinaigrette with beans - a delicious salad recipe

Although beans are not part of the classic vinaigrette, they fit into it very organically. The highlight of the recipe below is its vinegar-mustard dressing. In addition to the constant vegetable trio - potatoes, carrots and beets, you will need:

a glass of red beans;
2-3 pickled cucumbers;
red Crimean onion- 1 PC.;
a small bunch of dill and green onions;
1 tbsp. mustard;
2 tbsp. vinegar;
40 ml vegetable or olive oil;

Preparation procedure:

Boil carrots, potatoes and beets using the chosen method; when they have cooled completely, peel them and cut them into cubes;
The beans must be soaked overnight in cold water. If this condition is not observed, then it must be allowed to stand in water for at least 2 hours. Boil the beans in salted water for about 60-70 minutes.
To the boiled vegetables and beans add finely chopped pickled cucumber, chopped herbs, fresh green onions.
In an empty bowl, mix the ingredients for the dressing: oil, mustard, vinegar, a little salt and pepper. Stir until smooth and pour the resulting dressing over the vegetables.
Let the vinaigrette sit in the refrigerator for a couple of hours.

Recipe for vinaigrette with pickles

In addition to the pickled cucumber recipe mentioned in the title, we suggest diversifying this classic snack with chopped egg. You will need a simple set of products:

potatoes – 2-3 pcs.;
carrots – 2 pcs.;
beets – 1 large;
pickled cucumber – 2-3 pcs.;
canned peas - ½ can;
onion – 1 pc.;
chicken eggs- 3 pcs.;
salt, pepper to taste;
spicy mustard - 1 tbsp;
vinegar – 2-3 tbsp;
vegetable unrefined oil– 40-50 ml.

Preparation procedure:

Boil vegetables in the way that is most convenient for you. When they have cooled, peel them and cut them into small cubes;
Boil the chicken eggs, let them cool, peel them and cut them;
Finely chop the onion into cubes or half rings;
Cut the pickled cucumbers into cubes;
Add green peas to the container with chopped vegetables, mix everything thoroughly;
Separately, prepare the dressing by mixing mustard, oil, salt, spices and vinegar;
Add the dressing to the rest of the products, mix and let it brew for about two hours.

Helps add summer juiciness and crunch to the vinaigrette fresh cabbage and cucumber, making it even more healthy and tasty. An excellent dressing for this bright variation of a familiar snack is a mixture of lemon juice and vegetable oil.

You can use any of the above recipes as a basis.

We also boil potatoes, beets and carrots, cut them into cubes. Fresh cucumbers cut into the same pieces. Chop the cabbage and mash it with your hands to make it soft.

Pour boiling water over the chopped onion to remove the bitterness. Mix all the products, pour in the oil-lemon dressing and let it brew for a while before delighting your household with it.

Which beets to choose?

To prepare the vinaigrette, you need to choose a table variety of beets with dark red or burgundy pulp.
Ideal vegetable shape indicating the right conditions growth - oval-spherical.
Try to give preference to root vegetables with smooth, non-cracked skin without signs of rot or spoilage.
On the shelves it should be sold without tops, because the leaves draw precious moisture from the vegetable, making it flabby.

How to cook vegetables?

Regardless of the chosen variation of the vinaigrette, its three main ingredients, which are potatoes, carrots and beets, must be boiled until soft. Moreover, this does not have to be done in the classic way - in a saucepan. You can bake vegetables in the oven, steam them or in a slow cooker on the “Baking” or “Reheat” mode, wrap them in cellophane and put them in the microwave. The cooking time for vegetables will not differ much, no matter which method you choose:

The potatoes are cooked for about 20 minutes.
Carrots – 25-30 minutes.
Beets - about 60 minutes.

Sauce or vinaigrette?

Traditional “Russian salad” is seasoned with sunflower oil or mayonnaise. However, these options are boring. The vinaigrette will “sound” much more interesting if it is seasoned with fresh lemon juice mixed with olive oil, or a mixture of several types of mustard with cardamom, sunflower oil and wine vinegar.

Despite the fact that vinaigrette is considered the simplest salad, it also has several subtleties:

If you bake vegetables for vinaigrette in the oven, they will not lose their beneficial features, and as much as possible will be passed on to the dish.
By adding pickled cucumber to the vinaigrette, you turn the salad into a perishable dish that is not advisable to store for more than a day.
You can prevent beets from staining other vegetables by adding oil to them separately from them.

In the middle of the last century, not a single festive feast was complete without vinaigrette. Gradually, this salad was replaced by other exotic snacks.

But now more and more housewives are preparing it. Advantages of vinaigrette over other salads:

Vinaigrette is a healthy snack. Even those vegetables that are used boiled undergo minimal heat treatment for this salad in order to preserve their appearance.
It can be prepared from any available vegetables. Their number is not standardized.
You can always replace one ingredient with another.
Vinaigrette is seasoned with both vegetable oil and mayonnaise (sour cream).
In addition to vegetables, this appetizer includes meat, fish, and various seafood.

But in order for the vinaigrette to turn out really tasty and not spoil after a few hours, you need to know the peculiarities of processing each vegetable separately.

Subtleties of cooking

The main place in the vinaigrette is occupied by potatoes. To prevent it from falling apart in the salad, you need to choose the least starchy variety. If you get crumbly potatoes, add more salt to the water during cooking. It will prevent the potatoes from boiling.
Cook the potatoes for the vinaigrette in their jackets. Therefore, the tubers must be intact, without signs of spoilage. Wash them thoroughly before cooking.
Peel the potatoes only after they have cooled completely. To make the skin peel off easily, immediately after cooking, pour cold water over the tubers.
Boiled potatoes should not be kept in water. This makes it watery and tasteless.
For the vinaigrette, also cook the beets in their skins. The carrots must first be peeled. It would be useful to remind you that each vegetable is cooked in a separate pan. So that they during heat treatment have not lost color, immediately after cooking, immerse them in cold water and then cool in the refrigerator.
Vegetables cut for vinaigrette should be of the same shape to give the appetizer an attractive appearance.
Be sure to squeeze the sauerkraut well before adding it to the vinaigrette. If it is sour, rinse in cold water.
Before adding to the salad, canned beans also need to be rinsed well so that the viscous liquid in the can does not spoil its appearance.
Beets strongly color all vegetables burgundy color. Immediately after cutting, mix it in a separate bowl with vegetable oil and only then combine it with the rest of the ingredients. The oil film on the beet slices will prevent the vegetables from all becoming the same color.
Season the vinaigrette no earlier than half an hour before serving.

Vinaigrette with beans

Ingredients:

potatoes – 3 pcs.;
beans – 0.5 tbsp.;
pickled cucumber – 1 pc.;
beets – 1 pc.;
sauerkraut – 0.5 tbsp;
onion – 1 pc.;
garlic – 2 cloves (optional);
greens – 1 bunch;
unrefined sunflower oil – 3 tbsp. l.

Cooking method

Rinse the beans and soak in cold water for 10-12 hours.
Pour in plenty of water and cook without salt for 1.5 hours. Add salt about ten minutes before the end of cooking. Drain the water and place the beans in a colander. Rinse and leave to drain and cool completely.
Boil potatoes and beets in their jackets. Cool and peel. Cut into cubes.
Peel the carrots, wash and cook. Cool.
Finely chop the onion, carrots and cucumber.
Squeeze out excess brine from sauerkraut.
Chop the garlic and herbs.
Place the beets in a bowl and mix with the oil. Add remaining ingredients. Mix everything.

Summer vinaigrette

Ingredients:

potatoes – 3 pcs.;
tomatoes – 1 pc.;
fresh cucumber – 1 pc.;
beets – 1 pc.;
apples – 0.5 pcs.;
Refined sunflower oil – 50 g;
lemon – 1/4 pcs.;
sour cream – 1 tbsp. l.;
sugar – 5 g;
salt - to taste.

Cooking method

Wash the potatoes and beets and boil them in their jackets. Cool and cut into thin slices.
Peel the carrots, wash and cut into slices. Place in a small saucepan. Add one tablespoon of water and sunflower oil. Close the lid. Simmer until soft. Cool.
Wash cucumbers, tomatoes and apples and pour boiling water over them. Cut into equal thin slices.
Place all vegetables in a bowl.
In a separate bowl, mix sugar, lemon juice, salt and sour cream. Add vinaigrette and mix gently.

Vinaigrette with herring

Ingredients:

potatoes – 3 pcs.;
beets – 1 pc.;
spiced or salted herring – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
pickled cucumbers – 2 pcs.;
vinegar, black pepper and salt - to taste;
strong tea;
unrefined sunflower oil – 50 g.

Cooking method

Clean the herring. Pour in strong cold tea and steep for 30-60 minutes. Separate the fillet from the bones and cut into pieces.
Boil potatoes and beets in their skins. Cool, remove the peel, cut into cubes.
Peel, wash and cook the carrots. Chop as you would other vegetables.
Finely chop the cucumbers and onions.
Place all ingredients in a bowl. Season with vegetable oil, vinegar, salt and pepper. Stir.

Vinaigrette with squid

Ingredients:

potatoes – 3 pcs.;
carrots – 1 pc.;
squid – 3 carcasses;
beets – 1 pc.;
pickled cucumber – 1 pc.;
onions – 2 pcs.;
sunflower oil – 4 tbsp. l.;
pepper and salt - to taste;
dill greens.

Cooking method

Boil potatoes and beets in their jackets. Peel the carrots and cook them too. Cool the vegetables, peel the beets and potatoes. Cut into cubes.
Clean the squid from film and entrails. Boil for 1-2 minutes. Cool. Cut into strips across the grain.
Finely chop the onion and cucumber.
Place all ingredients in a bowl. Season the vinaigrette with oil, salt and pepper. Stir. Sprinkle with chopped dill.

Vinaigrette puff

Ingredients:

beets – 1 pc.;
carrots – 3 pcs.;
boiled meat – 200 g;
eggs – 4 pcs.;
onion – 1 pc.;
mayonnaise – 100 g;
salt - to taste.

Cooking method

Boil beets and carrots. Refrigerate. Grate on a medium grater.
Cut the boiled meat into small pieces.
Hard-boil the eggs, peel them, and chop them with a fork.
Finely chop the onion, salt it and stir.
Take a glass salad bowl and start putting all the ingredients into it one by one. Lubricate each layer with mayonnaise. Decorate the top of the vinaigrette with herbs.

Vinaigrette with eggs and mustard (fish)

Ingredients:

potatoes – 5 pcs.;
herring – 2 pcs.;
onions – 2 pcs.;
eggs – 2 pcs.;
sunflower oil – 50 g;
mustard – 2 tsp;
capers – 1 tbsp. l.;
salt, pepper and vinegar - to taste;
any greens.

Cooking method

Boil the potatoes in their jackets. Remove and clean. Cut into slices.
Gut the herring. Separate the fillet from the bones. Cut the pulp into pieces.
Finely chop the onion.
Boil the eggs hard. Clean. Separate the yolks from the whites.
Chop the whites with a knife.
Prepare the dressing. Place the yolks in a cup, pour in vegetable oil and mustard. Mash everything thoroughly with a spoon. Add capers, vinegar, salt and pepper.
Place potatoes, fish, onions and egg whites in a bowl. Pour in the dressing. Mix everything and sprinkle with herbs.

Vinaigrette with corn

Ingredients:

potatoes – 1 pc.;
carrots – 1 pc.;
beets – 1 pc.;
canned corn – 100 g;
pickled cucumbers – 1 pc.;
onion – 1 pc.;
vegetable oil – 50 g;
vinegar 3 percent - 4 tsp;
sugar – 1 tsp;
salt - to taste;
chopped parsley - 1 tbsp. l.

Cooking method

Boil potatoes, beets and carrots. Refrigerate. Cut into cubes.
Chop the cucumbers and onions.
Open the can of corn. Drain the liquid.
Place the vegetables in a bowl. Add corn.
Season with oil, vinegar, salt and pepper. Stir.
Before serving, sprinkle with chopped herbs.

Note to the hostess

Vinaigrette – delicious and healthy dish, but it spoils quickly, so it cannot be stored for future use. It should be made as much as you can eat during the day. Stale vinaigrette can cause severe intestinal upset.