Many people believe that the recipe for vinaigrette existsin our cuisine since time immemorial. However, this dish is relatively young. The recipe for this salad appeared during the reign of Alexander I, and before that time, salads were generally not typical for the Russian menu. So, only here we call this dish vinaigrette, and all over the world it is known as Russian salad. Over time, the classic vinaigrette changed: all sorts of additional ingredients were added to it, they experimented with dressing, and as a result, the vinaigrette recipe is known in many variations: with fish, with meat, with chicken, with fresh cabbage, with beans, with herring, with mushrooms ... However, the classic recipe has not lost its popularity, although not everyone knows what it actually looks like. Therefore, we suggest that you restore justice and add the recipe for the classic Russian vinaigrette to your cookbook.
Composition of classic vinaigrette
The recipe for classic vinaigrette is this recipesalad that was served in restaurants in Moscow, St. Petersburg and large provincial cities in the 19th century. If we consider the recipe for this salad to be a classic vinaigrette, then it included the following main ingredients:
- Boiled potatoes in a uniform;
- Cooked or baked beets;
- Boiled carrots;
- Salted cucumbers;
- Sour cabbage;
- Onion;
- Green onions.
Potatoes, beets and carrots are put into the vinaigrettenecessarily chilled, and the cabbage is not pickled, but fermented! All the ingredients for the vinaigrette are taken in approximately equal proportions, only a little less carrots are put in, and a little more onions. In addition, a hard-boiled and finely chopped egg was always added to the classic Russian vinaigrette, and sometimes herring soaked in milk. In the latter case, the vinaigrette recipe excluded sauerkraut, and the amount of potatoes and onions was increased. The dressing for the vinaigrette was also classic, which consisted of a mixture of aromatic vegetable oil, three percent vinegar, ground black pepper and salt.
Preparation of classic vinaigrette
This Russian salad is quite easy to prepare.artlessly. However, there are rules and secrets here too. The main products are taken in approximately equal proportions. Potatoes, beets and carrots are boiled in their skins and cooled in their skins. Only cooled vegetables are peeled, after which they are cut for vinaigrette. Boiled vegetables and pickles are cut only into cubes, and onions into half rings. The main advantage of a tasty vinaigrette is the preservation of the taste of each ingredient. Therefore, vinaigrette is assembled immediately before serving and is never stored in the refrigerator for a long time. The dressing for vinaigrette is always prepared separately. To do this, mix oil and vinegar in a ratio of three to one, season to taste with salt and black pepper and shake well. Vinaigrette is seasoned at the very end of cooking, gradually pouring the sauce into the salad in small portions. There should be just enough sauce to soak into the vegetables, but not to float at the bottom of the salad bowl. So, for a classic vinaigrette, boil the potatoes, beets and carrots, cool them, peel and cut into cubes. Cut the pickles into cubes and the onion into half rings. First, put the sauerkraut and onion into the salad bowl, then the carrots and potatoes, and then the cucumbers. Make the dressing. When the sauce is ready, put the beets into the vinaigrette, mix the salad and dress it. Sprinkle the vinaigrette with finely chopped boiled egg and green onions on top and serve. That's it - we have a classic vinaigrette: a simple, tasty and healthy Russian salad. Of course, you can diversify the classic recipe in accordance with modern realities and add green peas or olives to it. You can replace the salted cucumbers with pickled ones and leave out the egg in the vinaigrette. But if you wanted to make a classic Russian salad, don't do this: try to do without the excesses. Enjoy cooking, and enjoy your meal! We recommend reading:
