There are so many variations of this favorite snack that choosing the best of the best is a rather difficult task. To solve the problem, there is a classic recipe for vinaigrette, which not only reveals the culinary subtleties of creating a dish, but also immerses us in the tradition of "ancient times."

Classic vinaigrette recipe

The well-known way to get familiar from childhood dishes rarely remains unchanged. Any housewife tries to contribute her element to the creation of delicious food. However, each craftswoman began to master the preparation of snacks with the classic recipe for vinaigrette.

Ingredients Composition:

  • oil (olive or any lean);
  • beets - 4 pcs.;
  • potatoes - 4 pcs.;
  • canned peas - a small can;
  • pickled cucumbers - 5 pcs. medium size;
  • greens, laurel leaf.

Whatever products make up the classic recipe for vinaigrette, beets are its main component that shapes the taste of the dish. We use exclusively sweet table (not fodder) root crops.

Cooking method:

  1. We put potatoes and carrots in one pan, fill with water, boil in a “uniform” until soft, which takes about 40 minutes.
  2. We spread the beets in another container so that the vegetable does not stain the remaining components of the dish. We prepare approximately 1.5 hours in a large amount of liquid, part of which will certainly boil during the heat treatment of the product.
  3. Cool the prepared vegetables, then peel, cut. Potatoes crumbled in small cubes, in the same form we arrange carrots, pickles and beets.
  4. The last component is treated with aromatic oil, left in a separate bowl.We attach the parts of the vegetable to the collected appetizer immediately before serving, so that the root crop does not color the entire composition of the dish, preserves the vibrant shades of each ingredient.
  5. Mix prepared foods in a spacious bowl. Add canned peas, chopped dill, laurel leaf. If desired, add a little salt and pepper, pour olive oil or fragrant sunflower oil.

The composition and quantity of products of the classic recipe for vinaigrette is indicative. This appetizer is good because it can be improvised according to personal tastes and preferences.

Cooking with sauerkraut

The ancient dish has long been prepared on the basis of pickles obtained at home. Not surprisingly, the vinaigrette with cabbage represented the pride of every housewife.

Grocery list:

  • lean oil;
  • pickled peas - ½ jars;
  • beets and carrots - 2 pcs.;
  • potatoes - 3 pcs.;
  • sauerkraut - 300 g;
  • greens, feather onions.

Order of preparation:

  1. Thoroughly wash the vegetables, dry with paper towels, wrap individually in foil. We spread the blanks on a baking sheet, send for an hour to the oven, heated to t 180 ℃.
  2. Products prepared in this way retain vitamins and other beneficial substances best. Not everyone knows that when we eat boiled potatoes, we only absorb starch, since most of the useful ingredients are found in baked peel!
  3. We clean the cooled vegetables, cut them into cubes, place in a spacious dish.
  4. Press sauerkraut from the juice. If it was chopped with too long strips, we divide them into small pieces. Otherwise, parts of your favorite pickles will not be very attractive hanging from a fork, which will make the process of eating a little aesthetic.
  5. Add peas from the jar, finely chopped pickles, chopped greens to the collected components of the dish.

We season the dish with aromatic oil, mix everything gently, serve.

With green peas

This canned product is present in almost any vinaigrette, regardless of its composition. That is why the recipe with peas is of particular interest to us.

Required Products:

  • vegetable oil (sunflower or olive);
  • canned peas - 200 g;
  • pickled cucumbers - 5 pcs.;
  • onion-turnip - a small head;
  • beets and carrots - 1 pc.;
  • potatoes - 3 pcs.;
  • greens - by preference.

For the best vinaigrette (any salad), you should use peas exclusively brain varieties!

Such a product is distinguished by a soft, very delicate, slightly sweet-salty taste. Sublimated (restored) peas are categorically not suitable. It can be used for other dishes - soups, side dishes, etc.

Step-by-step preparation:

  1. As always, we start the action by boiling potatoes and root vegetables in their “uniforms”. We cook beets separately.
  2. Dice the food. Why are we doing this in this form? The answer is simple - any salad dressing penetrates better into vegetables chopped in a similar way.
  3. We mix the components, attach finely chopped onions, high-quality peas, chopped greens. We season products with aromatic oil, mayonnaise or another selected filling.

Mix the resulting composition, immediately serve to the table. It is undesirable to store cooked food for a long time. If there is excess, we send them to the refrigerator for a period not exceeding one day.

Vinaigrette with herring seasoned with special sauce

Now let's talk about which vinaigrette dressing will make its taste especially bright, pleasant and interesting.

Components Used:

  • chicken yolks (raw) - 2 pcs.;
  • potatoes - 3 pcs.;
  • mustard (including cardamom) - 3 tbsp. l .;
  • beets, carrots - 2 pcs.;
  • broth (vegetable or fish) - 50 ml;
  • herring (preferably slightly salted) - 250 g;
  • pickled cucumbers - 3 pcs.;
  • vinegar (balsamic or wine) - 27 ml;
  • regular sugar - 25 g;
  • salt, pepper, herbs.

According to our old traditions, a truly “Russian” vinaigrette, like other salads, was usually seasoned with mayonnaise or fresh sunflower oil. However, such options today are somewhat "boring." For a change we will create a special piquant sauce - lemon fresh (fresh), which means "fresh."

Cooking order:

  1. Wrap raw vegetables in foil, bake for half an hour in a known manner. Cut the cooled products into small cubes, leave in a spacious bowl.
  2. Add the peeled herring (select all the bones!), Divide into small pieces, attach to the vegetable mass. We also place finely chopped cucumbers here (salted or pickled). If desired, use green peas and chopped greens.
  3. We are preparing a gas station. To do this, combine in a stewpan broth, granulated sugar, yolks, mustard, selected vinegar. Season the mixture with pepper and salt, heat by simmering (do not boil!) Until the mixture thickens.
  4. Pour the ingredients of the food with mustard sauce, mix everything carefully.

Dressing for salad gave the dish a unique taste, transformed the usual food into an elegant and very unusual dish.

Hearty Bean Appetizer

Choosing a vinaigrette with beans for the festive feast, we not only strive to decorate the celebration with bright snacks, but also to make them the most nutritious and satisfying.

Product List:

  • olive oil (can also be sunflower) - 80 ml;
  • beets - 3 pcs.;
  • beans (preferably red) - 350 g;
  • Crimean onion - 2 pcs.;
  • carrots - 2 pcs.;
  • pickled cucumbers - up to 6 pcs.;
  • dill, salt, pepper.

Order of preparation:

  1. We soak for 5-8 hours the sorted and washed beans, cook in two liters of drinking water until soft (about 2 hours).
  2. Next, we cook (bake or boil) the main “trinity” of vinaigrette - potatoes, beets and sweet carrots. Cool vegetables, cut into cubes, put in a bowl.
  3. Add the cooled beans, chopped herbs (onion feather, dill), season with the desired sauce, salt and pepper. Mix the composition thoroughly.

The prepared vinaigrette seems to be not much different from the usual one, but after the first portion we understand how delicious, satisfying, incomparably aromatic the dish is.

With pickles

In the presented recipe, we reveal all the secrets of the correct use of a salty product - crispy cucumbers.

The composition of the components:

  • beets, carrots and potato tubers - 2 pcs.;
  • pickled peas - a small jar;
  • pickled cucumbers - 2 pcs.;
  • onion-turnip - head;
  • greens - by preference.

Step-by-step preparation:

  1. Boil in the uniform the first three components of the recipe. Beets - in a separate bowl, as its heat treatment requires more time. By the way, so that the vegetable does not color the pan, wrap it in a plastic bag, tie it tightly, and cook in the usual way. Simple but effective!
  2. We cut the cooled and peeled products, add chopped cucumbers to them. The main secret of this ingredient is very simple - pickles should be of high quality, and even better - home-made!
  3. Add peas, chopped onions, chopped herbs, mix well.

We fill the salad with cucumbers immediately before serving.

The original version with mushrooms

Especially tasty is a vinaigrette with sauerkraut, if mushrooms are also included in the components of the dish.

Product Set:

  • carrots and beets - 2 pcs.;
  • potatoes - 3 pcs.;
  • salted mushrooms (porcini, honey agarics, breasts, butterfish or other types of spore organisms);
  • spices, herbs.

Cooking process:

  1. We wash the vegetables, boil / bake in an already known manner, cool, chop in cubes, place in a convenient dish.
  2. Mushrooms can also be used fresh, previously fried in oil until golden brown. Cut the salted product into small pieces or add in general condition, if the mushrooms are not very large.
  3. We attach chopped greens to the collected salad, if necessary, lay green peas.Mix the mass.

We season the dish with spices and delicious sauce, serve.

How to make squid vinaigrette

This original recipe cannot be called traditionally Russian, but the modern version of the snack will pleasantly surprise even picky gourmets.

Ingredients Used:

  • vegetable oil - 60 ml;
  • pickled cucumbers - 3 w
  • onion and beets - 1 pc.;
  • potato tubers - 2 pcs.;
  • squid fillet - 250 g;
  • peas in the bank.

Cooking:

  1. We wash the clam meat, dry it with paper napkins. We cut the fillet in small identical pieces, fry in oil for no more than two minutes, otherwise the soft product will turn into an inedible “rubber”!
  2. Then we cook in the usual way: boil raw vegetables in “uniforms”, cut them in a chilled state. We process the beets in a separate bowl, immediately pour them with fresh sunflower oil, preventing the remaining components of the salad from staining.
  3. We spread the slices in a spacious dish, add the peas without liquid, the cooled pieces of squid, the desired greens.

Salt and pepper the dish, season with the chosen sauce, enjoy a luxurious salad.

The classic recipe for vinaigrette is interesting to every novice master, because this is a kind of foundation that will very soon become the basis for creating the most delicious and unmatched in taste dishes!

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