How to make a vinaigrette
Vinaigrette is a salad based on boiled beets, potatoes, carrots, onions, pickled or fresh cucumbers. The vinaigrette is dressed with vegetable oil, but the original recipe involves dressing from a mixture of vegetable oil and mustard, which in the early 19th century was called vinaigrette, thanks to which the dish got its name.
Vinaigrette came to Russia from Europe and immediately became widespread, since the ingredients for its preparation were in every home. Initially, the vinaigrette was prepared with herring. Nowadays, herring is added very rarely, but many housewives adhere to the old classic recipe.
You can diversify the taste of vinaigrette by adding apples, sauerkraut, green peas, mushrooms and other ingredients to your liking. Some even make meat vinaigrette, adding sausages or boiled meat to it.
When preparing vinaigrette, there are several secrets so that the beets do not shed and color all other vegetables with themselves, it is recommended to cut it very first and fill it with vegetable oil.
If you are preparing a vinaigrette for future use, then cut the onion and cucumber into it before serving, since the dish to which these ingredients were added does not last long.
Vinaigrette is a very satisfying dish, and given that it consists of only vegetables, it can be safely attributed to vegetarian or lean.
Homemade vinaigrette
This is a classic cooking recipe that is prepared in almost every home.
Ingredients:
Beets - 2-3 pcs.
- Potatoes - 3-4 pcs.
- Carrots - 1 pc.
- Green peas - 1 can
- Pickled cucumber - 3-4 pcs.
- Onions - 1 pc.
- Vegetable oil - for dressing
- Salt to taste
- Water - 2 liters
Boil beets, carrots and potatoes. Boil potatoes and carrots with beets in different pans. Carrots with beets take longer to cook. Cool prepared vegetables, peel and chop finely. Put the beets in the bowl first and cover with oil so that they do not stain other vegetables.
Mix all the ingredients, add salt and, if needed, more vegetable oil.
Vinaigrette preserves the taste of vegetables, serve cold.
Vinaigrette with herring
Ingredients:
Herring fillet - 400 gr.
- Beets - 1-2 pcs.
- Carrots - 1 pc.
- Potatoes - 2-3 pcs.
- Onions - 1 pc.
- Pickled cucumber - 2 pcs.
- Sauerkraut - 200 gr.
- Vegetable oil - 2-3 tbsp. l.
- Vinegar - 2 tbsp. l.
- Salt to taste
- Pepper to taste
- Green peas - 1/2 can
- Parsley - 1 handful
- Water - 2 liters.
Wash and boil vegetables thoroughly. Cool and cut into small cubes. To prevent the beets from staining other vegetables, season them with oil. Separate the herring fillet from the seeds and chop finely. Finely chop the onion and cucumbers.
Mix all ingredients.
For dressing: mix vegetable oil, vinegar, salt, pepper. Season all products and serve, garnish with parsley.
Vinaigrette with pine nuts and olives
Ingredients:
Beets - 1-2 pcs.
- Potatoes - 2-3 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Pine nuts - 1 handful
- Olives - 1/2 can
- Fresh cucumber - 1 pc.
- Salt to taste
- Vegetable oil - for dressing
- Water - 2 liters.
Wash and boil vegetables thoroughly. Cool down. Peel and cut into small cubes. Pour vegetable oil over the beets so that they do not stain other foods. Chop olives and cucumber. Finely chop the onion. Stir all ingredients, add salt and vegetable oil. Fry pine nuts in a dry frying pan.
Serve garnished with pine nuts.
Vinaigrette with beans and salted mushrooms
Ingredients:
Red beans - 150 gr.
- Salted mushrooms - 250 gr.
- Beets - 1-2 pcs.
- Potatoes - 2-3 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Water - 2.5 liters.
- Salt to taste
- Vegetable oil - for dressing
Soak the beans for 10 hours, then boil them in unsalted water until tender. Bake beets and carrots in the oven. Boil the potatoes. Cool the vegetables, then peel and cut into small cubes. Finely chop the onion and mushrooms.
Mix all ingredients, salt and season with vegetable oil.
Meat vinaigrette with baked vegetables
Ingredients:
Beets - 2 pcs.
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Sauerkraut - 1 tbsp
- Smoked chicken breast - 1 pc.
- Cranberries - 2 handfuls
- Salt to taste
- Pepper to taste
- Dijon mustard - 1 tbsp l.
- Honey - 1 tbsp. l.
- Vegetable oil - for dressing
Wash the beets, carrots and potatoes thoroughly, peel and cut into small cubes. Put beets in one bowl and season with a little vegetable oil, put potatoes and carrots in another.
Preheat oven to 160 degrees.
Line a baking sheet with foil or baking paper. Put the vegetables on it so that they do not come into contact with the beets, cover them on top with foil or paper and bake for 30 minutes. After this time, remove the top sheet and bake without it for another 10 minutes.
Load a handful of cranberries into a blender and bring to a puree state. Add salt, honey, mustard and 100 ml. vegetable oil, mix everything thoroughly. The filling is ready.
Chop the onion finely. Throw the sauerkraut in a colander so that excess liquid is drained from it, if necessary, chop further.
Finely chop the chicken breast.
Mix all the ingredients and add the rest of the cranberries. Serve with dressing.
Vinaigrette is a dish that you can experiment with endlessly, change ingredients, dressing, etc. On our website, in the recipe section, you will find many options for vinaigrette for every taste.
Author: Vira (specially for Calorizator.ru)
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