Salad "Vinaigrette": new images of "the most wholesome dish"

The salad was invented during the time of Alexander I. Abroad, “Vinaigrette” is known as “Russian salad”, although the name comes from the French “vinaigre”, which means “vinegar”. “Vinaigrette” in France - wine vinegar-based dressing served with salads. The traditional recipe contains the most popular products of Tsarist Russia. Following the step-by-step recipe of “Vinaigrette”, the hostess will prepare a traditional Russian salad, which is not only delicious, but also has the glory of “the most wholesome dish”.

Why you need to love him

The benefit of Vinaigrette is obvious: the salad includes vegetables slightly flavored with vegetable oil. If you use "vinigret" in reasonable quantities, as an appetizer to the main dish, then you can not be afraid for changing your figure. There are only 74 kcal per 100 g of product.

Vinaigrette is useful for children: the salad contains vitamins, minerals, fatty acids, necessary for growth, physical and mental development of the younger generation. All vegetables are boiled in a peel, which helps to preserve more nutrients. For example, jacket potatoes hold up to 75% of all vitamins compared to peeled tubers, which quickly lose nutrients. In more detail, the effect of the substances contained in the ingredients of Vinaigrette on the human body is reflected in the table.

Table - Useful properties of “Vinaigrette”

Cooking “Vinaigrette”: a classic recipe and a little imagination

What does Venegret lie in? To make the perfect “Venegret” at home, you need to show a little patience (vegetables are boiled for about an hour) and imagination.Modern housewives love to experiment by adding to the classic salad ingredients for the “Vinaigrette” to their liking. At various tables you can find beans, boiled meat, walnuts and even mangoes in Vinaigrette. It should be borne in mind that with the addition of components, the total calorie content of the dish increases.

Classic

Features. The classic recipe for “Vinaigrette” - with sauerkraut. Modern housewives often do without her, replacing pickled or pickled cucumbers. Contrary to the expectations of vegetarians, the true “Vinaigrette” is served with an egg: grated or chopped sprinkled on top. Dressing is made from 3% vinegar mixed with vegetable oil in 1: 6 proportions. What is put in the salad?

Components:

• beets - one large or two small;
• potato (large) - three pieces;
• carrots (medium) - two pieces;
• sour (pickled) cabbage - 250 g;
• pickled cucumbers (barrel) - three to four pieces;
• hard-boiled egg - one piece;
• onion - one thing;
• vinegar oil sauce;
• greenery;
• salt pepper.

Cooking features

1. Before preparing the classic “Vinaigrette”, cook the washed root vegetables in different pans for 30-60 minutes (each vegetable needs its own time).
2. Leave to cool.
3. Peel the boiled vegetables.
4. Cut root vegetables into cubes.
5. Peel the onion, chop with a knife and, if desired, pour boiling water to remove the bitter aftertaste.
6. Finely chop the cucumbers and sauerkraut, squeeze out the excess liquid.
7. Mix the chopped ingredients in the salad bowl.
8. Season to taste with salt and pepper.
9. Add the sauce, mix.
10. Garnish with a bunch of dill or a parsley leaf before serving.

With kelp

Features. The unusual “Vinaigrette” is obtained with pickled seaweed, which is rich in iodine and vitamin B12. For greater nutrition, you can use canned peas (half a can) and grated Adyghe cheese.

Components:

• pickled kelp - 100 g;
• cooked and cooled vegetables - 200 g each;
• onion (you can take green feathers) - one piece;
• fresh cucumber - one piece;
• dill;
• vinaigrette sauce;
• salt pepper.

Cooking features

1. Peel the tubers and grind them into cubes.
2. Chop the onion, cut the cucumber and a bunch of dill.
3. Drain the marinade, cut the large kelp.
4. Mix all the ingredients together.
5. Season and season with the sauce before serving.

With fish

Description. Hearty and unusual “Vinaigrette” is cooked with herring. It is recommended to put more potatoes and use a large onion. Additionally, you can add sauerkraut, paprika or pickled cucumbers.

Components:

• beet tubers and carrots - one each;
• potatoes - three pieces;
• herring fillet (salted) - 200 g;
• red onion - one piece;
• garlic - one clove;
• peas - half a can;
• parsley dill;
• sauce for "Vinaigrette";
• lemon juice;
• salt pepper.

Cooking features

1. Boil the tubers in a peel and cool.
2. Peel the root vegetables and grind them into cubes.
3. Cut the fish fillet into identical slices.
4. Grate or chop the garlic with a knife.
5. Chop the parsley and dill.
6. Mix the chopped ingredients, add the peas.
7. Season with pepper and salt, sprinkle with lemon juice.
8. Season with sauce and serve.

With beans

Description. The dietary “Vinaigrette” with beans excludes potatoes and belongs to low-calorie dishes, but at the same time remains nutritious. Beans contain a healthy vegetable protein, which is essential for a vegetarian diet.

Components:

• beet tubers - one piece;
• carrot - two pieces;
• red beans - one can;
• fresh cucumber - two pieces;
• apple 9% vinegar - one tablespoon;
• vinaigrette sauce;
• pepper, salt.

Cooking features

1. Peel the boiled tubers and cut into small cubes (it is recommended to grate the carrots on a coarse grater).
2. Grind with a knife or grate a cucumber on a coarse grater.
3. Rinse the beans with boiled warm water.
4. Stir together chopped ingredients, salt and pepper.
5. Season the salad with the sauce before serving.

With peas and apple

Description. The recipe for “Vinaigrette” with peas is the most popular among modern housewives. Peas replace sauerkraut in a classic recipe. To give the dish a sweet and sour taste, several apple slices are added, cut into cubes.

Components:

• root crops boiled for Vinaigrette - 250 g each;
• peas - 400 g (one can);
• an apple is one thing;
• fresh cucumber - one piece;
• green onions, parsley, dill - one bunch;
• lemon juice;
• sauce;
• pepper, salt.

Cooking features

1. Peel the root vegetables and cut them into cubes.
2. Cut the apple core and chop the pulp.
3. Chop the cucumber, chop the green bunch.
4. Drain the peas.
5. Mix the chopped products in a salad bowl.
6. Season and drizzle with lemon juice.
7. Add salad oil.

With mushrooms

Description. The original “Vinaigrette” will turn out with pickled honey mushrooms or fried fresh champignons.

Components:

• boiled vegetables (medium) - two pieces each;
• mushrooms - 100 g;
• sauerkraut - 100 g;
• pickled or pickled cucumbers - 100 g;
• onion - one thing;
• salt, spices;
• sauce for "Vinaigrette".

Cooking features

1. Cut peeled vegetables into small cubes.
2. Slice and saute the mushrooms or drain the marinade and rinse mushrooms.
3. Combine chopped ingredients in a salad bowl and season.
4. Season with sauce before serving.

8 tricks

To make the salad nutritious and beautiful, just remember the eight culinary tricks.

1. Color preservation. In order for the sliced ​​vegetables to retain their color, it is recommended to add beetroot cubes with oil separately from the rest of the salad. Red root vegetable is added last.
2. Baked Vinaigrette. The tubers can not be boiled, but baked entirely in the oven or on the air grill (at 200 ° C for an hour). It is better to wrap root vegetables in foil, so they will lose less moisture and retain volume. There is an option for quick cooking vegetables in a plastic bag in the microwave.
3. Sour Cabbage Replacement. Instead of sauerkraut, it is recommended to use fresh cabbage. It is enough to take 200 g of chopped white cabbage, add plenty of salt and mash hands. The rest of the classic recipe is preserved.
4. Oil amount. Refueling should not be too much. It is enough to sprinkle the salad so that the vegetables are “oiled” but not floated in the liquid.
5. Peeling and slicing vegetables. Peeling and cutting vegetables is necessary only after they have cooled completely. The cooled root crops will retain their shape and will not turn into mashed potatoes when sliced. Peeling off cooled tubers is easier.
6. Oil experiments. It is not necessary to use sunflower oil. You can make a salad with olive oil without diluting it with vinegar. Olive oil will give a pleasant bitterness. Five to six tablespoons will be enough.
7. Appearance. To make the salad not only tasty and healthy, but also beautiful, you should cut all the ingredients the same way. An exception may be the onion: it is recommended to cut the part into half rings and decorate the salad on top of them.
8. Vegetable freeze. Vinaigrette is a rather laborious salad, which requires a lot of time for cooking vegetables. Beet tubers are cooked the longest, so they can be pre-cooked, chopped and frozen. Root crops during rapid freezing will not lose useful properties, but will not withstand repeated freezing. It is best to freeze in small containers.

Salad "Vinaigrette" is still popular and only transformed over the years.Culinary experts who are not afraid of experiments can safely add new tastes - cheese, garlic sauce, paprika, tomatoes, lingonberries. Vinaigrette will become more satisfying and will acquire the author's "highlight". And you can share reviews and secrets of the preparation of the author's “Vinaigrette”.

Who tastes better: reviews

I make: sauerkraut, pickles, onions (finely), boiled potatoes, carrots, beets and peas + greens (parsley, cilantro - for an amateur). In general, it is customary to eat vinaigrette with butter, but I really love sour cream.

All bitten by a hamster, http://www.woman.ru/home/culinary/thread/4382156/

I NEVER put peas ... and I can not imagine a salad with mayonnaise :(
I put the cabbage sure, I love it very much, pickled (or pickled) cucumber too :) and small beans, a bum! tried the console one more time. add corn - it turned out deliciously!

Autumn, http://club.passion.ru/obmen-retseptami/vinegret-t70066.html

You can replace sauerkraut with fresh one, only it must be very finely chopped and grated with salt until it gives juice. I tried such a “fresh” Venigret from a friend and now in the summer I often cook like this. in the summer venigret I still add thinly grated carrots and lim. the juice is very tasty, try it.

helencik, http://club.passion.ru/obmen-retseptami/vinegret-t70066.html

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