What do you need for a vinaigrette recipe. The most ordinary, but very tasty vinaigrette. Recipe and photo. How to cook vegetables for vinaigrette

Good afternoon friends!

Vinaigrette is the most popular and simple vegetable salad. Recently, it has been undeservedly forgotten and supplanted by Olivier salad. But all good things are well forgotten old. And now on the festive table among you will definitely find a vinaigrette.

The recipe for this dish does not provide for the exact proportions of the ingredients that are added to it, so there are a lot of cooking options. To achieve the perfect taste, you can experiment with products.

Today we will also prepare 3 classic vinaigrette recipes using the main ingredients: potatoes, beets, carrots, sauerkraut, pickled or pickled cucumbers, onions or fresh green onions, canned green peas. But the cooking methods will be different.

Vinaigrette with sauerkraut and green peas

We use the most accessible and simple ingredients:

• potatoes - 4 pcs.
• beets - 1 pc.
• carrots - 2-3 pcs.
• onion - 1 pc.
• pickled cucumber - 2-3 pcs.
• sauerkraut - 200 gr.
• peas - 1/2 jar

Dressing for vinaigrette:

• dry mustard - 1 tbsp. l.
• vinegar - 2 tbsp. l.
• vegetable oil - 2 tbsp. l.
• salt - to taste
• sugar - 1 tsp
• ground black pepper (optional) - 1/2 tsp.

Cooking:

Wash potatoes, beets and carrots, put to boil in a "uniform". The taste of the final dish will depend on how correctly we cook these ingredients. And a larger cut of vegetables will also allow you to appreciate the whole gamut of taste. In order not to cook a lot of vegetables, let's make a calculation. We take exactly as many potatoes for salad as there will be eaters.

Cook the potatoes over moderate heat so that they swell evenly. If the fire is too strong, the tubers boil on top, but remain raw inside. Cool, peel and cut into medium cubes.

During cooking, we lower the carrots into boiling water to preserve vitamin C. We cook with the lid closed, and as little air as possible should remain under it. Overcooked carrots are tasteless and less nutritious. Cool, clean and cut.

We also put the beets in boiling water, cook with the lid closed. So that it does not lose juice during cooking, do not cut the roots, add a pinch of sugar and vinegar 1/2 tsp to the water. for 2 l. water. After cutting the beets, put in a bowl and generously sprinkle with vegetable oil. This will, firstly, preserve the beautiful dark red color of the root crop, and secondly, it will not stain all other vegetables. So we get a beautiful colorful vinaigrette salad.

Pickled cucumbers are peeled, cut and put in a separate bowl.

Onions are an essential ingredient in our recipe. The sharp taste of fresh onions can be softened by dousing them with boiling water or sugar and sprinkle with a few drops of vinegar (lemon juice). You can take red or blue with a sweet spicy taste. And we will take green to enrich the color scheme of the vinaigrette.

Squeeze sauerkraut and chop.

Each prepared ingredient has something different, and when we combine them, we get a super salad, tasty and satisfying.

In a large bowl, put the carrots with potatoes, add sauerkraut, onions, green peas, beets.

It remains to prepare the dressing for the vinaigrette. Mix dry mustard, salt, sugar, pepper and vinegar. Pour in vegetable oil, stir with a whisk until a homogeneous consistency. Pour vegetables, mix gently.

Look how the vinaigrette turned out! What vibrant colors! Beauty!

This is not just a mixture of vegetables colored with beetroot juice, but a colorful beautiful salad, where each vegetable has retained its color and taste.

Classic vinaigrette recipe with herring and egg

Ingredients:

• potatoes - 4 pcs.
• beets - 1 pc.
• carrots - 2 pcs.
• chicken egg - 2 pcs.
• onion - 1 pc.
• pickled cucumber - 2 pcs.
• green peas - 1/2 jar
• herring fillet - 1 pc.
• black bread - 4 slices

for refueling:

• grainy mustard - 1 tbsp. l.
• apple cider vinegar - 2 tbsp. l.
• olive oil - 2 tbsp. l.
• salt - to taste
• sugar -1 tsp

Cooking:

In this recipe for vinaigrette, we will use baked vegetables.

We select potatoes, beets and carrots of approximately the same size, so that the baking time is the same for all vegetables. Rinse well, dry with paper towel.

There are two ways to bake vegetables in the oven so that they retain vitamins, color and taste.

Method 1 - without peeling, we put the root crops from the peel into a baking sleeve, or wrap them in foil. We spread it on the oven grate and bake for 30-40 minutes at a temperature of 220 degrees.

2 way - we clean the roots, cut them. Wrap in baking paper, then in foil and send to the oven. Chopped vegetables will cook faster. Readiness is determined with a wooden skewer, if when piercing the pulp it easily enters it, then the vegetables are baked.

Cool, peel, cut into medium cubes. Put into a large bowl.

We take pickled cucumbers, onions, lightly salted herring fillet - we cut everything into cubes. Hard-boiled chicken eggs, finely chopped. Add everything to the bowl with the vegetables.

And one more light touch - we are preparing a dressing for vinaigrette.

In a bowl, whisk together the vinegar, mustard, olive oil, sugar and salt. And mix this wonderful dressing with salad.

You can also fill such a salad with vegetable oil, mayonnaise or sour cream.

Vinaigrette is ready. It remains to arrange it beautifully and serve it on the table. From a piece of brown bread, cut out the same circles using a pastry cutter.

We put a metal mold on the bottom of a flat plate, put a circle of bread on the bottom, put vinaigrette on top, slightly compact. Carefully remove the form, and get a portion of a magnificent and very appetizing salad.

Bon appetit!

Vinaigrette with beans and fresh cucumber

This summer vinaigrette recipe is very light in calories and contains approximately 100 kcal. per 100 gr. finished product. Do you want to make it diet? Eliminate potatoes from the composition and the calorie content will drop to 70 kcal.

Ingredients:

• potatoes - 4 pcs.
• white beans - 140 gr.
• beets - 3 pcs.
• carrots - 2 pcs.
• green onion with a head - 1 pc.
• fresh cucumber - 2 pcs.
• green peas - 1/2 jar
• dill - 1 bunch
• salt - to taste
• juice of one lemon
• vegetable oil - 3 tbsp. l.

Classic vinaigrette dressing - recipe with mustard

The recipe for this dressing includes two main ingredients - vinegar and oil. This sauce is very popular in France and is used to prepare various salads.

Ingredients:

• Dijon mustard - 2 tbsp. l.
• red wine vinegar - 2 tbsp. l.
• olive oil - 50 ml.
• salt - to taste
• ground black pepper - to taste

If my recipes helped you prepare a delicious vinaigrette, I will be glad!

Vinaigrette is probably the most famous salad in our country. He is even more famous than such salads as or. Not one holiday is complete without a classic vinaigrette with peas, with, or even with herring, we usually call it a herring under a fur coat, but a vinaigrette can also be with a herring on a fur coat.

We will not give the championship in vinaigrette to anyone. This is a purely Russian salad. Vinaigrette is easy to make. The use of simple products. Calorie vinaigrette with vegetable oil from 70 kcal. per 100 g. Of course, if you put 5 tablespoons of mayonnaise there, it will be much more. The main composition of the vinaigrette: potatoes, beets, carrots, green peas, vegetable oil. But of course there are as many recipes for vinaigrette as there are people who cook it.

Step-by-step recipes for making a classic vinaigrette - recipes with photos

Remember: Dressing for vinaigrette is one of the most important moments. I think that this is one of the very good dressings: Dijon mustard is the best, because. it is not sweet and moderately spicy. Mix a teaspoon of mustard with three tablespoons of 9% vinegar and 5 tablespoons of oil and black pepper. Mix thoroughly until smooth and season with vinaigrette. For a special flavor, you can add mustard or unrefined sunflower oil to the vinaigrette (mix in half with refined).

Menu

Ingredients:

• Potatoes - 6 pcs.
• Carrots - 6 pcs.
• Beets - 3 pcs.
• Canned red beans - 1 can
• Green peas - 1 can
• Salted cabbage - 100 g.
• Pickled cucumbers - 2 pcs.
• green onion
• Salt, ground black pepper
• Vegetable oil

Cooking:

1. Cut the potatoes into small cubes and put them in a deep large cup.

2. We also chop the carrots finely and also into cubes and send them to the potatoes.

3. Cucumbers are also cut into small cubes and also sent to potatoes with carrots.

4. We will also cut the beets and send them there.

Always try to cut all the vegetables of the same size and shape into the vinaigrette.

5. We won’t be able to cut the salted cabbage into cubes, so we’ll just cut it into small pieces and add it to other vegetables in a cup.

6. Very finely chop the green onion and send to the vegetables.

7. Pour red beans and green peas into a cup with vegetables, of course you can take white beans if there is no red one.

8. Salt a little, do not forget, we have pickles and cabbage, do not oversalt. Sprinkle with black pepper and season with vegetable oil. Mix everything thoroughly. Let it brew for 10-15 minutes.

9. The vinaigrette is infused, now you can decorate it for serving. In the center of the dish we put a culinary ring - a form and spread our vinaigrette around the ring.

10. Decorate the vinaigrette with dill sprigs and parsley leaves.

11. We cut the beets into circles very thinly, we will make roses from it. Carrots are also cut into thin circles.

12. Lay out the beet petals in a line with an overlap on each other, pieces 5-6. Stepping back from the edge by half of one beet petal, lay out three petals of carrots.

13. Wrap the carrot petals in beet petals.

14. Until you get a rose.

15. Cut off the excess beets so as not to interfere.

16. Decorate the salad with a finished flower. We make such flowers 4-5 pcs. and arrange on the salad evenly in a circle.

17. Carefully take out the form. What a handsome man we have. It's a pity there is. But it looks so appetizing that we immediately go to the table.

Bon appetit!

1. Original vinaigrette with beans, sauerkraut, green peas and special dressing

Ingredients:

• Boiled potatoes - 2-3 pcs.
• Sauerkraut - 200 g.
• Beets - 2 pcs.
• Carrots - 2 pcs.
• Pickled cucumbers - 2 pcs.
• Onion - 1 pc. (1 cup water + 1 tsp sugar + 2 tsp balsamic vinegar)
• Canned beans - 2/3 cup
• Canned green peas - 1/2 cup
• Green onion, parsley

For refueling:

• Salt, pepper, 1 tbsp. lemon juice + 1 tsp. balsamic vinegar + 1 tbsp. honey + 2-3 tbsp. vegetable oil. 1/2 tsp spicy mustard

Cooking:

1. First, as we said above, you should try to cut all the ingredients of the vinaigrette into the same size and shape. You should have this like a multiplication table, always in memory when you prepare a vinaigrette. So, we cut all the products.

2. Put the chopped onion in a small cup, pour it with chilled, boiled water, add a teaspoon of sugar, add balsamic vinegar. Any vinegar can be added. Mix and set aside. We don't need him yet.

3. We begin to bookmark. We have chopped potatoes and cabbage in a deep cup.

4. Add chopped pickles and carrots.

5. Add green peas and beans there. I prefer canned beans, you can cook raw if you want.

6. Add beets, green onions and parsley.

7. We filter our onion, which was pickled and set aside, let it stand a little more while we prepare the dressing.

8. We make refueling. Pour a little salt, ground black pepper into a small deep cup, pour lemon juice, put mustard, if yours is very spicy, add half a teaspoon, if not very much, you can whole, add honey, about 1 tablespoon, add a teaspoon of balsamic vinegar and add 2 tablespoons of vegetable oil. We mix everything. We try to stir so that honey dissolves in lemon juice and vegetable oil. That is, so that the mass becomes homogeneous.

9. Add pickled onions to the vegetables in a cup and pour dressing over everything.

10. Mix vegetables. We combine all the ingredients. Now you can try if there is enough pepper and salt in your dish and add if necessary.

11. Vinaigrette is ready. Look how bright it turned out.

Place on plates and serve. If before that he stands to soak for a while, it will be very good.

Bon appetit!

Ingredients:

• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Beets - 1 pc.
• Pickled cucumbers - 3 pcs.
• Onion - 1 head
• Green peas - 1 can (310g)
• Cabbage salad - 200 g.
• Vegetable oil

Cooking:

1. Washed and dried potatoes, beets and carrots, wrap each vegetable separately in foil. Bake in the oven at 180° until done.

2. Remove from the oven. The baked vegetables have cooled down, we release from the foil.

3. Cut the beets into small cubes, put them in a large deep cup and pour over vegetable oil. This is done so that the beets do not color the rest of the ingredients strongly with their color.

4. Cut other vegetables into the same cubes and add to the beets.

5. Put green canned peas to the vegetables.

6. Add coleslaw. We made a salad of cabbage, carrots and bell peppers. A little bit of everything. I don’t describe the preparation of the salad, briefly: chop the cabbage, carrots, bell peppers thinly, cut them so that they are not long, you can add a little salt to make the juice go, mix. That's all.

7. Add a little vegetable oil to our vinaigrette, salt and pepper to taste. Mix everything thoroughly. Vinaigrette is ready.

Arrange on plates and serve. Or we serve in a common dish, if the company you have is only your loved ones.

Bon appetit!

Ingredients:

• Potatoes - 2 pcs.
• Beets - 2 pcs.
• Carrots - 2 pcs.
• Pickled cucumbers small - 2 pcs.
• Green peas - 1 can
• Onions - 2/3 heads
• Garlic - 1 clove
• Wine vinegar - 1 tbsp.
• Lemon - 1/2 pc.
• Mustard
• Vegetable oil
• Black peppercorns

Cooking:

1. Vegetables, beets, potatoes, carrots, baked in the oven, in a bag. 30-35 minutes at 200°. Please note that I always give degrees Celsius. Take out of the oven and check for doneness with a toothpick. We cut the package. We take out and peel the vegetables. The amount of beets, carrots and potatoes should be approximately equal.

2. Cut the vegetables into cubes of about 0.5 cm on each side. First, cut the beets and add vegetable oil there, mix. For what, we already know that beets do not strongly stain other vegetables.

4. Finely chop the onion and add to the vegetables.

5. Cut pickles. If you like salty, put more. Also spread with vegetables. Mix everything and add green peas. Add peas to taste as well. Our children love when there are a lot of peas. Do not add pea juice, it will make porridge. Mix everything again.

We're getting ready to ship.

6. The first dressing option: Salt, black peppercorns, less than a teaspoon and one clove of garlic, grind, I do it in a mortar, you can in a mill. Pour into a cup, add half a teaspoon of mustard, a tablespoon of wine vinegar, start with half a spoon, then you will taste it and you can add more if necessary. Also pour in a couple of tablespoons of vegetable oil. This is the classic gas station.

7. We divide the vinaigrette into two parts. We will cook with two different dressings. Pour our finished dressing into the first half.

8. Sprinkle with herbs, we have parsley, and mix. That's it, one view is ready. Let it stand for at least half an hour to soak.

9. The second dressing option: At first, everything is the same, salt, peppercorns, a clove of garlic, we chop everything, but then differences appear. Instead of wine vinegar - juice of half a lemon, also vegetable oil, about three times more than lemon juice, add greens, mix everything.

10. Here we have the second option, and although they look almost the same, they differ in taste. The first is spicy, spicy, and the second is sour. I like it better with lemon, although wine vinegar is also good.

Try it, choose.

Bon appetit!

Ingredients:

• Potato - 500 g.
• Beets - 400 g.
• Carrots - 250 g.
• Apples (green, sour) - 2 pcs.
• Onion - 1 head
• Salt - 2 tsp
• Pickled cucumbers - 350 g.
• Green canned peas - 350 g.
• Sauerkraut - 350 g.
• Pepper - 1 tsp

Cooking:

• Boil potatoes, beets, carrots, you can bake in the oven.
• Ready vegetables cool, peel and cut into cubes.
• We also cut two sour apples into small cubes, add them to the vegetables.
• Finely chop the onion and also send it to the vegetables.
• Salt the vinaigrette with two teaspoons of salt. We mix.
• Add diced pickles.
• Add green peas or the same amount of canned beans to the cup.
• Add sauerkraut. We mix.
• Pepper with one teaspoon of ground black pepper or to taste and mix again.
• Pour 150 g of salad oil into vegetables and mix everything thoroughly.
• Boiled beets - 1 pc.
• Boiled potatoes - 1 pc.
• Carrot - 1 pc.
• Sauerkraut - 100 g.
• Green canned peas - 100 g.
• Red onion - 1 head
• Mayonnaise
• Vegetable oil
• Salt pepper

Cooking:

The recipe for making this vinaigrette is practically no different from others.

• We boil vegetables or cook them in a double boiler, then they will be a little crispy and, moreover, they will retain all the useful substances ..
• We clean the vegetables. Cut into equal small cubes.
• Finely chop the onion, we took the red sweet onion, especially salad.
• We use sauerkraut instead of pickles
• So that the beets do not strongly stain other vegetables, they must be cut, put separately, seasoned with vegetable oil and mixed.
• Add potatoes, onions, carrots, sauerkraut, green peas to beets. Mix everything thoroughly.
• Salt and pepper to taste.
• We divide the vinaigrette into two parts.



• Season the first part with mayonnaise.



• Fill the second part with vegetable oil




Now guests can take with the dressing they like.

Well, we got a classic vinaigrette, only one part of it is seasoned with mayonnaise, which does not quite fit the classics.

Bon appetit!

1. Video - Vinaigrette with beans

Bon appetit!

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Vinaigrette classic with peas

For the recipe, we need root vegetables that are always available, which makes the dish the perfect salad for any season.

For 3-4 servings we need:

• Potato - 2 medium potatoes
• Beets - 2 medium-sized root vegetables
• Carrots - 2 pieces of medium size
• Canned peas - 5-6 tablespoons
• Pickled cucumbers - 3-4 pieces of medium size
• Vegetable oil - 2-3 tablespoons
• Salt - 1-3 pinches to taste
• Dill, parsley - optional

1) Boil vegetables.

First, we wash the roots from the ground. We will cook vegetables in the skin, so we will use a brush and wash it well.

Vegetables are not peeled and nothing is cut. In carrots and beets, both the top and the bottom remain in place.

We put potatoes, carrots and beets in different pans, in salted cold water so that it completely covers the food. Let the water boil and cook over medium heat until tender.

• Potatoes "in their uniforms" are boiled for 20-35 minutes;
• Carrots - about 1 hour.
• Medium-sized beets - about 1.5 hours. If the water boils away, add boiling water to cover the beets.

How to determine that carrots and beets are ready?

Prick on a fork and lift out of the water. Does the root crop slide off easily? So, ready. Or we pierce it with a knife: the knife enters the finished vegetable easily.

The secret to perfect boiled beets!

Carefully drain the boiling water and fill the beets with cold water 2-3 times. They poured it, waited until the water warmed up, drained it and added cold water again. From the temperature drop, root crops cool faster and turn out even tastier.

2) Cut the ingredients.

In the vinaigrette, we combine the cooled vegetables in the most obvious cut - a small cube.

A good helper that will speed up the chopping process is a Nicer Dicer vegetable cutter. It will last a long time if used only for fruits and boiled vegetables.

How to cut into a cube? First, we cut the vegetable into plates. Then we cut into strips the plates lying on top of each other. And already cut the straw across - into cubes.

Note! We do not combine chopped beets with potatoes and carrots, but put the cuts in a separate bowl. Pour in half the oil and stir. This will reduce the pinking of the other ingredients and keep the color of the salad appetizing.

We do not peel pickled cucumbers today. We cut off the nose of the cucumbers, where the stalk was attached, and cut into cubes, like root crops.

If you want a particularly tender salad, it's a good idea to peel the cucumbers when using large pickles with thick skins.

If the cucumbers are noticeably flowing, slightly squeeze the cubes and add to the potatoes and carrots. Our task is to ensure that there is no excess liquid in the salad.

Let's take care of peas - the baby's favorite ingredient! Open the jar, but do not cut the lid around the entire circumference. Then the lid can be folded back and the right amount of peas can be removed with a spoon, and the remaining peas will be stored in the liquid.

With such an opening, with a lid that is not removed, but it is folded back, it is more convenient to drain the water: just hold the lid, and only water will pass through the slot.

Important! We always carefully drain the peas so that the vinaigrette does not drip.

3) We combine vegetables in a salad.

We got 2 cuts: potatoes, carrots, cucumbers, peas. And beets with oil. Add oil to the first cut, mix.

And only now we combine with beets. Salt and stir gently again.

The result: a colorful multicolored vinaigrette! If you want, eat right away. And if the craving for experiments is great, then add new components.

Vinaigrette with sauerkraut

In the first recipe, we indicated the number of root crops, we will rely on it. We do not use peas, but we will add sauerkraut - 1-2 large crops.

Keep in mind that acidic ingredients (cucumbers and cabbage) can always be adjusted to taste and do not have to be used at the same time. Even one cabbage can properly acidify the salad.

Moreover! Vinegar can also be added to the vinaigrette. Some housewives consider this a bad tone, but the taste will sparkle with new colors when using apple cider vinegar (1-2 tsp) and a green apple, chopped a little smaller than the rest of the components. A third of a large apple is enough for the ingredients in our recipe. Another idea for boring meals!

We have already mastered the recipe preparation algorithm. In step-by-step illustrations with photos, all stages are visible. Boil beets, carrots, potatoes. Grind with the same cube, pour the beets separately with half the oil and mix.

It's easy with cabbage too!

Stretch the cabbage threads on the board and cut across so that it is not too long - in dissonance with the cubes of root crops.

We combine the components, except for the beets, stir with oil. At the end, add the beets seasoned with oil.

What else to add to the traditional recipe

to Russian classics most often add onions: finely chopped onion or green.

Vinaigrette is a very healthy and, moreover, delicious salad. He is known to many. And in many foreign countries, vinaigrette is also known under the name "Russian salad". I think that it makes no sense to convince you of the benefits of this appetizing and tasty dish. After all, the basis of any vinaigrette are vegetables such as potatoes, carrots, beets and pickles.
There are quite a few recipes for making vinaigrette, and each housewife probably has her own, branded one. In addition, everyone can continue experimenting with products and cook vinaigrette to their liking.

I bring to your attention some of the most popular recipes for making vinaigrette. After looking at them, I think you will no longer have the question of how to cook a vinaigrette.

Origin of vinaigrette

Vinaigrette, according to one version, was invented in one of the imperial kitchens of Alexander I. A "team" of several cooks assembled a dish from boiled vegetables, which was flavored with wine vinegar. Vinaigrette salad has taken root in Russian cuisine, as everyone liked it.

The most basic vegetable vinaigrette is dressing. It usually consists of a mixture of a weak solution of vinegar with vegetable oil, salt and ground black pepper. To date, there are other dressings for vinaigrette. We will talk about some of them below.

Ideally, the cooked vinaigrette should be neither bland nor sour. The art of the chef preparing this vegetable salad was, in fact, balancing the tastes. As a rule, when preparing this salad, the ingredients are all taken in the same proportions, since there is no absolutely exact proportion of the products taken.

Vinaigrette - food preparation.

Before you cook the vinaigrette, you need to prepare the products. To do this, wash vegetables (beets, carrots, potatoes), put in a saucepan and cover with cold water. Boil the vegetables until they are ready, covering the pan with a lid. Approximately 5 minutes before the end of cooking vegetables, add salt. The resulting broth must be drained, it is not needed.

Peel cooked and then cooled vegetables. If you use sauerkraut in the preparation of vinaigrette, then rinse it (if it is sour) and squeeze it.

Many, when preparing a vinaigrette recipe, use onions - onions or green ones. When using onions, it should be peeled (cut off the neck and bottom, and also remove the scales) and rinsed. When using greens, rinse thoroughly and dry.

Many people like the recipe for vinaigrette with beans. In order for this vegetable salad prepared with beans to be especially tasty, the beans must be properly prepared.

It is best to soak the beans overnight in cold water. But if you did not have time to do this, then fill it with cold water and leave it to swell for at least two or three hours. This will allow you to cook it faster. Swollen beans will be cooked for about 20-30 minutes. But this figure is somewhat relative and to some extent depends on the variety of the bean itself. In the same way, I prepare the peas in order to prepare the vinaigrette.

How to cook vegetables for vinaigrette.

Vegetables for vinaigrette are boiled, following certain rules. These rules do not change significantly and do not depend on what you will cook. They are the same both for your preparation of ordinary vegetable salads, and for summer or winter vinaigrettes. The same rules apply to those salads to which meat products are added.

Cook all vegetables separately. This is done so that each product that is part of the vinaigrette (bell peppers, carrots, potatoes) retains its taste individuality.
Vegetables are recommended to cook only in pre-salted water. The only exception is table beets, which require separate processing. As soon as you put the beets to boil, after a few minutes add a little sugar to the pan - then the future salad will have a piquant taste and at the same time a unique aroma.
As soon as the beets, carrots and potatoes are boiled, each of these products, individually, is thrown into a colander, rinsed with cold water, peeled and cut according to the description of a particular recipe.
Potatoes are best boiled in their skins. Potatoes cooked in this way are able to retain useful trace elements and vitamins to the maximum extent.
In order for the boiled beets not to stain other products that make up the vegetable salad with their juice, they are pre-moistened with a small amount of vegetable oil, and only then they are mixed with the rest of the boiled vegetables. .

Vinaigrette preparation.

At the moment, vinaigrette is one of the most common vegetable salads. Each housewife, of course, has her own favorite vinaigrette recipe. And there are quite a lot of these recipes for making vinaigrette. I will tell you about some of them.

Vinaigrette with sauerkraut.

Vinaigrette Ingredients:

beetroot - 3 pieces,

potatoes - 3 pieces,
carrots - 3 pieces,
pickled cucumbers - 4 pieces,
sauerkraut - 300 grams,
pickled green peas - 400 grams,
red onion - 1 piece,
pepper, salt,
vegetable oil

How to make a vinaigrette:

Boil until cooked carrots, potatoes, carrots, beets.

Squeeze the sauerkraut well and chop finely. Also cut carrots, beets, potatoes and cucumbers into cubes. Cut the onion as small as possible. Mix thoroughly and gently.

Salt, add a little freshly ground black pepper and season with vegetable oil (or olive) to your liking.

Vinaigrette with beans.

Vinaigrette is classified as a cold appetizer. It is also called "Russian salad" abroad. You can make a vinaigrette only with vegetables. Recently, boiled and salted fish, various seafood, meat products (ham, fried and boiled meat) and even mushrooms have been increasingly used as an additive to it. By adding new products to the vinaigrette, we give it a certain peculiar and special taste.
Herring Vinaigrette Ingredients:
carrots - 2 pieces,
potatoes - 2 pieces,
beets - 2 pieces,
pickled cucumbers - 3 pieces,
lightly salted herring fillet - 150 grams.

For mustard sauce:
mustard - 2 tablespoons (without top),
chicken egg (its yolk) - 2 pieces,
dry white wine - 2 tablespoons,
vinegar - 2 tablespoons,
sugar - 2 tablespoons,
meat broth - 2 tablespoons,
vegetable oil (olive) - 2 tablespoons.

How to make herring vinaigrette:

Rinse carrots, beets and potatoes well. Place in a saucepan and boil. As soon as the vegetables are boiled, remove them from the pan, cool, peel and cut into small cubes.

To prepare the sauce, put all the ingredients in a saucepan, put on fire and stir until the liquid begins to thicken. Before the liquid boils, remove it from the heat. Season with pepper and salt. You can reduce the amount of sugar (however, this will all depend on your taste).

Peel the cucumbers from seeds and skin, and cut into cubes. Cut the herring into small cubes, mix with vegetables and cucumbers in a deep plate. Top with prepared mustard sauce.

Vinaigrette with green peas.

Green Pea Vinaigrette Ingredients:

beets - 2 pieces,
carrots - 2-3 pieces,
potatoes - 2-3 pieces,
green peas - 200 grams,
pickled cucumbers - 1-2 pieces,
green onion - 50 grams,
onion - 1 head,
vegetable oil for dressing
pepper and salt - to your taste

How to make Vinaigrette with Green Peas:

Without peeling, boil beets, potatoes and carrots in a saucepan. Cool the boiled vegetables, peel them and cut into small cubes.

Cut pickled cucumbers in the same cubes.

All the products prepared by you for the preparation of vinaigrette with green peas mix well, adding canned green peas there and salt to your liking.

Next, add pre-chopped green onions and onions. Drizzle the prepared vinaigrette with green peas with vegetable oil, salt and pepper to taste, and you can serve it to the table.

Vinaigrette dressing.

Dressing for vinaigrette is one of the main ingredients for making delicious vinaigrette.

Long gone are the days when vegetable oils (half sun, olive, corn) were widely used for dressing vinaigrette. Many people today prefer such vinaigrettes, which are seasoned with sour cream, mayonnaise, a mixture of mustard and mayonnaise.

But even among the most famous and common vinaigrette dressings, mustard and vinegar dressings are the most common. In addition, they are very simple and easy to prepare.

Vinegar dressing.

Mix in a bowl a little vegetable oil, ground black pepper, sugar and vinegar. As you can see, making a vinegar dressing for vinaigrette is very easy.

Mustard dressing.

Rub well together with mustard, salt and sugar the yolks of steamed eggs. Then add a little vegetable oil. At the same time, continue to grind the mixture you are preparing. As soon as all the vegetable oil is combined with mustard and egg yolks, add ground black pepper and pour in the vinegar.
I think that the preparation of mustard dressing for vinaigrette will not be difficult for you either.

How many calories in vinaigrette.

In order to answer the question, what is the calorie content of vinaigrette, you should first clarify that it contains boiled vegetables that can retain some of their nutrients.
Vinaigrette also contains a number of different useful substances that are so necessary for a person. This is probably why many are often interested in how many calories are in a vinaigrette.

Due to the fact that the vinaigrette contains almost only boiled vegetables, at first glance you might think that there are not so many calories in the vinaigrette. The calorie content of vinaigrette largely depends on its dressing. From what kind of dressing you used in the process of preparing this vegetable salad.

So, one hundred grams of a classic vinaigrette salad, which is seasoned with vegetable oil, will contain 220 kcal.

Vinaigrette benefits and harms.

Vinaigrette, from the point of view of such a science as dietology, is a fairly good dish. But if a person has such problems as diabetes mellitus, overweight, then you should abandon this vegetable salad. The thing is that the vinaigrette consists of three main products - boiled potatoes, carrots and beets. These products contain a large amount of carbohydrates, which are quickly and easily absorbed by the body. In this case, the level of insulin in the blood can rise sharply. And it, in turn, provokes the development of diabetes.

Many mistakenly believe that sauerkraut, which is part of the vinaigrette, is very useful. Yes, sauerkraut is a healthy product, but not for everyone. It should not be used by people with pathologies of the gastrointestinal tract (peptic ulcers, colitis, gastritis, etc.), as it contains coarse fiber and a fairly large amount of various organic acids. In this way, sauerkraut can contribute to pain, spasms, and discomfort.

As for pickled cucumbers, they should not be consumed if cheap vinegar, which is synthetic, was used for their preparation. To do this, use only natural vinegar - wine, apple.

Vinaigrette Diet.

The vinaigrette diet is one of the most pleasant and simple diets. It contributes to the normalization of the gastrointestinal tract and helps to reduce appetite, due to the rather large amount of vegetables used. The vinaigrette diet is designed for 3 days. With its use, you can easily lose about two kilograms of excess weight, without limiting yourself in any way in nutrition.

Cooking diet vinaigrette.

Want to lose weight? There is nothing easier. Just prepare a diet vinaigrette for weight loss and lose weight with pleasure. A dietary vinaigrette is prepared in the same way as a classic one, only:

Instead of canned green peas, put boiled green peas in the vinaigrette. If you don't have fresh green peas, use frozen ones.

Instead of pickled cucumbers and sauerkraut, use seaweed, which has a lot of useful minerals. Add fresh herbs to the vinaigrette and the delicious dietary vinaigrette is almost ready.

The vinaigrette diet should last three days, at least. We make vinaigrette for the whole day. You can only eat vinaigrette. You can drink green tea, but without added sugar. You can supplement your meal with unsweetened fruits.

Useful tips for making vinaigrette.

When preparing a vinaigrette, you should adhere to the following rules:

To prevent the potatoes from overcooking during cooking, boil them by adding a small amount of table salt to the water.

So that boiled potatoes are easily peeled, immediately dip them in cold water after cooking.

If you cook carrots by adding a small amount of sugar to water, they will have the color and taste of fresh carrots.

Almost any dish is suitable for mixing the ingredients of the vinaigrette. The only exception is metal.

Watch video recipe How to make a vinaigrette.