Vinaigrette is called Russian salad all over the world.or cold borscht. We are also used to considering this salad as our traditional dish. However, it appeared in our cuisine relatively recently, and owes its name to the classic French sauce based on wine vinegar (vinaigrette). This is the sauce that was originally used to season the salad based on sauerkraut, boiled potatoes and beets. Vinaigrette salad is prepared in different ways today, and there are probably as many recipes for this “very our” salad as there are housewives. Until recently, no wedding or less grand celebration could do without vinaigrette. Today, it is rather an everyday dish that can become a hearty side dish, a good appetizer or a separate meal. So vinaigrettes are prepared in almost every family. Only they do it for different occasions and use different recipes. Which ones? Let's try to choose one of the vinaigrette salad recipes, make it and appreciate the taste of a traditional or unusual vinaigrette.
Traditional vinaigrette
How to make vinaigrette in its traditional formversion? Some understand the traditional recipe as vinaigrette with sauerkraut. Some do not put cabbage at all, replacing it with salted or pickled cucumbers. And some prefer to make vinaigrette even with fresh cabbage. And yet, the traditional vinaigrette (as it was in the recent past) is made with sauerkraut and pickled cucumbers. Ingredients:
- Boiled potatoes;
- Cabbage is sour;
- Pickles;
- Beet;
- Carrot;
- Bulb onions,
- Vegetable oil.
Preparation:Let's make it clear right away that in a traditional vinaigrette the amount of potatoes is exactly half the amount of all the other ingredients. And how many potatoes to take for this dish is calculated based on the number of people for whom it is being prepared. For three people, take three potatoes, for two, two, and for five, make a vinaigrette with five potatoes. Boil the potatoes in their skins, boil the carrots and beets. Cool all the boiled vegetables completely and peel them. Cut them into cubes. Also cut the pickled cucumber and cut the onion into half rings. Put the chopped beets in a separate bowl and season with vegetable oil. In another bowl, mix the diced potatoes, carrots and cucumber, add cabbage and onions to them. Season all this with vegetable oil. If desired, add canned green peas or green onions to the vinaigrette. As a rule, vinaigrette with pickles and sauerkraut does not require adding salt. But if necessary, you can add a little salt. Lastly, add beets to the vinaigrette. It is best to do this immediately before the meal, so that the vinaigrette does not acquire an unappetizing bluish color, and the beets do not interrupt the taste of all the other ingredients. Note: Never prepare vinaigrette for future use: this dish is perishable, and the next day it may go sour.
Vinaigrette with beans
Another vinaigrette recipe that can be considered a variation on the classic theme. And we will prepare it with a traditional vinaigrette sauce. Ingredients:
- Half a glass of dry beans;
- 1 carrot;
- 1 medium beetroot;
- Half a can of green peas;
- A couple of handfuls of sauerkraut;
- Cooking of onions.
For the sauce:
- Table vinegar;
- Vegetable oil;
- Salt;
- Black pepper.
Preparation: First, boil the beans.It doesn't matter whether you use white or red beans to make the vinaigrette. You also need to boil the beets and carrots. They need to be boiled in their skins and in different dishes, and the finished vegetables need to be cooled, peeled and cut into cubes. Onions for the vinaigrette are traditionally cut into half rings and mixed with sauerkraut, carrots and beans. We need to do this too. Put the diced beets in a separate bowl and prepare the dressing sauce. For the sauce, take oil and vinegar in a ratio of three to one. That is, for every tablespoon of vinegar, put three tablespoons of oil. Pour them into a jar with a screw cap, add salt and black pepper to taste and shake vigorously. First, season the beets with this sauce, and then the vinaigrette. Mix the beets with the other ingredients before serving. Note: A delicious vinaigrette can also be made with canned beans (just not in tomato sauce). Of course, you don't need to boil the canned beans, you just need to rinse them and put them in the vinaigrette.
Vinaigrette with herring
If you don't have time to mess around with herring,fur coat, and you really want to try this delicious salad, limit yourself to making vinaigrette with herring. The taste of these dishes is almost identical, and vinaigrette with herring takes much less time to prepare. Ingredients:
- 1 salt herring;
- 3-4 potatoes;
- 3-4 eggs;
- Medium size beets;
- A small carrot;
- Bulb;
- Salted or pickled cucumber;
- Mayonnaise.
Preparation:We start making the vinaigrette by preparing the herring and boiling the vegetables and eggs. By the way, you can boil the potatoes and carrots in one pot, but boil the beets in a separate saucepan. While the vegetables and eggs are boiling, we cut up the herring, which we will then put into the vinaigrette. It must be gutted, peeled, and then filleted. All small bones must be carefully removed, and the fillet cut into small pieces. Cut the hard-boiled eggs into cubes, having previously cooled them and peeled them. Cool, peel and cut the boiled vegetables into cubes, cut the cucumber in the same way, and finely chop the onion. Mix all the prepared ingredients in a salad bowl and season with mayonnaise or a mixture of mayonnaise and mustard. If you prepare this vinaigrette in advance, add the beets to it only before serving the vinaigrette. Note: You can also prepare vinaigrette with herring and without eggs. But then it is seasoned not with mayonnaise, but with vegetable oil or vinaigrette sauce. And in this case, instead of salted herring, you can put smoked herring in the vinaigrette.
Vinaigrette with fresh cabbage
The vinaigrette prepared according to this recipe is very “healthy”. Rich in vitamins, it will fit perfectly into the menu of nursing mothers and is suitable for those who are on a diet. Ingredients:
- 2 potatoes;
- 1 small beet;
- quarter of a small fork of cabbage;
- 1 carrot;
- 1 cucumber;
- 1 tomato;
- Dill greens;
- Green onions;
- Hard boiled egg;
- Vegetable oil;
- Salt.
Preparation:Wash the potatoes and beets well, peel them and boil them whole. After the vegetables are cooked, cool them and chop them finely. Next, you need to shred the cabbage and mix it with salt, then “squeeze” it a little so that the cabbage gives juice. Grind the raw carrots on a coarse grater, finely chop the cucumber, tomato and egg. Next, you need to mix everything, add chopped greens and season the vinaigrette with vegetable oil (sunflower or mustard).
Vinaigrette with meat
By the way, vinaigrettes are not onlylean, but also fish or meat. You already know how to make vinaigrette with herring. And here is another recipe for you - vinaigrette with meat. Try to make it too. Ingredients:
- 400 g of veal and beef;
- 3 medium potatoes;
- 2 pickled cucumbers;
- 2 eggs;
- 1 carrot;
- 1 beet;
- Salt and mayonnaise for refueling.
Preparation:Cold boiled meat is added to this vinaigrette. Usually beef or veal is used for this, but you can also make vinaigrette with lean pork. In any case, the meat must first be boiled and cooled, and then cut into small bars or cubes. Eggs, carrots, beets and potatoes also need to be boiled and cooled, and then cut into small slices. You also need to cut the pickled cucumber. If you are preparing vinaigrette with meat in advance, then mix and season with salt and mayonnaise all the ingredients except the beets. Put them in the vinaigrette last when you are going to serve it to the table.
Vinaigrette with cheese
It turns out that vinaigrettes with cheese are also prepared! Is this news to you? Then be sure to prepare this very tasty and unusual vinaigrette. Ingredients:
- 1 large beet;
- 3 medium potatoes;
- Carrot;
- Fresh cucumber;
- 100 g of cheese;
- Green onions;
- Dill;
- Parsley;
- Mayonnaise.
Preparation:Let's start making this vinaigrette by boiling the vegetables (potatoes, carrots and beets). Let the cooked vegetables cool completely and cut them into small slices, cut the cucumber in the same way. Grind the cheese using a coarse grater, wash, dry and chop the greens. Put all the ingredients in a salad bowl, add a couple of pinches of salt and mayonnaise and mix. Our vinaigrette is ready! Note: Boil the vegetables for the vinaigrette only whole, without peeling them and put them on the fire in cold water. Then the vegetables will not boil over, they will completely retain their taste, and your vinaigrette will definitely turn out delicious and "real"! Prepare different vinaigrettes: according to the traditional recipe, with meat, fish or cheese. Or even try to make up your own, exclusive recipe for the famous Russian salad. Never be afraid to experiment, because the most famous culinary recipes were born only by trial and error. Cook with pleasure, and bon appetit! We recommend reading:
