All over the world, a vinaigrette is called a Russian salador cold borsch. We also used to regard this salad as our traditional dish. However, in our kitchen, he appeared relatively recently, and his name is due to the classic French sauce based on wine vinegar (vinaigrette). It was this kind of dressing that was initially filled with salad based on sour cabbage, boiled potatoes and beets. Salad vinaigrette today is prepared in different ways, and how many housewives, as many, probably, recipes of this "very our" salad. Until recently, no wedding or a less grandiose celebration could have done without vinaigrette. Today it is, rather, a casual meal that can become a hearty side dish, a good snack or an independent dish. So, vinaigrettes are prepared in almost every family. Only do it on different occasions and use different recipes. What kind? Let's try to choose one of the recipes for salad vinaigrette, make it and evaluate the taste of traditional or unusual vinaigrette. 
Traditional vinaigrette
How to cook a vinaigrette in its traditionaloption? Some understand the traditional recipe for vinaigrette with sauerkraut. Someone does not put cabbage at all, replacing it with salted or pickled cucumbers. And someone prefers to make a salad with fresh cabbage. And yet, 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: Immediately make a reservation that in traditional vinaigrette, the amount of potatoes is exactly half the amount of all other ingredients. And how much to take potatoes for this purpose, is calculated from the number of people for whom it is prepared. For three people we take three potatoes, two for two, and for five we make a salad with five potatoes. We boil potatoes in a uniform, cook carrots and beets. All the boiled vegetables completely cool and peeled. We cut them into cubes. Just cut the salted cucumber and cut into half rings of onions. Cut the beets into a separate bowl and season with vegetable oil. In another bowl and mix the diced potatoes, carrots and cucumber, we add cabbage and onions to them. All this is also seasoned with vegetable oil. If desired, we put in the salad green tinned peas or green onions. Add salt vinaigrette with pickled cucumbers and sauerkraut, as a rule, does not require. But if necessary, you can slightly podsolit. Lastly, put the beetroot in the vinaigrette. It is best to do this directly before a meal, so that the vinaigrette does not acquire an unappetizing cyanotic color, and the beet does not interrupt the taste of all other ingredients. Note: Never cook vinaigrette for future use: this dish is perishable, and the next day it can become sour. 
Vinaigrette with beans
Another recipe for vinaigrette, which 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 sauce:
- Table vinegar;
- Vegetable oil;
- Salt;
- Black pepper.
Preparation: To start, let's boil the beans. White or red beans you take to make a salad, does not matter. In addition, you need to cook beets and carrots. They need to be cooked in a peel and in different dishes, and the finished vegetables must be cooled, cleaned and cut into cubes. Onions are traditionally cut into half-rings and mixed with sauerkraut, carrots and beans. This must be done to us. We cut the beets into a separate bowl and prepare the sauce for refueling. For the sauce we take butter and vinegar in a ratio of three to one. That is, we lay three tablespoons of oil on a tablespoon of vinegar. Pour them into a jar with a screw cap, add salt and a black pepper to taste and vigorously shake. With this sauce we fill the beetroot first, and then the vinaigrette. Mix beetroot with the rest of the ingredients before serving to the table. Note: Delicious vinaigrette can be prepared with canned beans (only not in tomato sauce). Of course, you do not need to boil the preserved beans, but you only need to rinse and put them into the salad.
Vinaigrette with herring
If you do not have time to bother with herring undercoat, and try this delicious salad very much, limit yourself to cooking vinaigrette with herring. The taste of these dishes is almost identical, and the time to prepare vinaigrette with herring takes much less. Ingredients:
- 1 salt herring;
- 3-4 potatoes;
- 3-4 eggs;
- Medium size beets;
- A small carrot;
- Bulb;
- Salted or pickled cucumber;
- Mayonnaise.
Preparation: We begin to make vinaigrette with the preparation of herring and boiling vegetables and eggs. Potatoes and carrots, by the way, can be put in one bowl, but the beets must be boiled in a separate saucepan. While vegetables and eggs are cooked, we cut the herring, which we then put into the salad. It must be gutted, peeled off, and then separated into fillets. All small bones need to be carefully removed, and cut the fillets into small pieces. The hard-boiled eggs are cut into cubes, pre-cooled and cleaned from the shell. Cool, chop and cut the cubes of boiled vegetables, just cut the cucumber, and finely chop the onions. All the prepared ingredients are mixed in a salad bowl and dressed with mayonnaise or a mixture of mayonnaise and mustard. If you are preparing such a vinaigrette beforehand, then add the beets to it only before serving the vinaigrette on the table. Note: You can also prepare a vinaigrette with herring and without eggs. But then it is not filled with mayonnaise, but vegetable oil or vinaigrette sauce. And in this case, instead of salted herring in the salad, you can put smoked herring.
Vinaigrette with fresh cabbage
Very "healthy" is a vinaigrette cooked according to this recipe. Rich in vitamins, it perfectly fits in the menu of nursing mothers and will suit those who follow 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: We thoroughly rinse the potatoes and beets, clean them and boil them whole. After the vegetables are cooked, cool them and finely chop. Next, you need to chop the cabbage and mix it with salt, then a little "shake", so that the cabbage gave juice. Raw carrot is grinded on a large grater, finely chopped cucumber, tomato and egg. Then you need to mix everything, add the chopped greens and fill the vinaigrette with vegetable oil (sunflower or mustard). 
Vinaigrette with meat
By the way, vinaigrettes are not onlylean, but also fish or meat. How to prepare a salad with herring, you already know. And here's another recipe for you - a salad with meat. Try to cook 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: In this vinaigrette is put cold boiled meat. Usually, beef or veal is used for this, but it is also possible to prepare a vinaigrette with lean pork. In any case, the meat must first be boiled and cooled, and then cut into small cubes or cubes. Eggs, carrots, beets and potatoes must also be boiled and cooled, then cut into small slices. It is also necessary to cut and salted cucumber. If you are preparing a vinaigrette with meat in advance, then mix and season with salt and mayonnaise all the ingredients except the beets. Put it in the vinaigrette in the last place, when you are going to serve it to the table.
Vinaigrette with cheese
It turns out that the vinaigrettes and cheese are also cooked! Is this news for you? Then be sure to prepare this delicious 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 this vinaigrette with the boiling of vegetables (potatoes, carrots and beets). Ready-made vegetables are allowed to cool completely and cut them in small slices, just cut the cucumber. Cheese crushed with a large grater, mine, dry and shred green. All the components put in a salad bowl, put a couple of pinch of salt and add mayonnaise and mix. Our vinaigrette is ready! Note: Vegetables for vinaigrette cook only completely, without removing from them the peel and putting on fire in cold water. Then the vegetables will not boil, they will completely preserve their taste, and your vinaigrette will necessarily turn out delicious and "real"! Prepare different vinaigrettes: according to a traditional recipe, with meat, fish or cheese. Or even try to compose 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 a pleasant appetite for you! We advise you to read:
