Recipes for making the most delicious vinaigrette. A banal vinaigrette - are there any secrets? Vinaigrette with pickles and sauerkraut

Vinaigrette is considered an original Russian dish, although its name comes from the French word vinaigrette, meaning a sauce made from Provençal oil, vinegar and salt. The same word is used to call vegetable salad, sprinkled with vinegar. The French call vinaigrette “Russian salad,” although no one knows who actually invented it. Vinaigrette appeared in Russia in the 19th century, and since then many recipes for its preparation have appeared. Red beets and sauerkraut remain unchanged in each of them.

A few words about the rules for preparing this salad. All products used must be refrigerated to room temperature. If this is not done, the vinaigrette will spoil very quickly. Its taste will be brighter if you bake the beets rather than boil them, and chop all the ingredients as finely as possible. And so that the beets do not color all the other ingredients, they need to be chopped and separately seasoned with vegetable oil, and only then added to the vinaigrette. For the same reason, it is not recommended to decorate ready dish beets: decorations cut from them will color the food, which will not make the salad appetizing. And the last thing: the vinaigrette must first be salted and stirred, and only then seasoned with oil, since salt does not dissolve in it.

Vinaigrette classic

Boil one medium beet and carrot until tender, cool and cut into small cubes. Cut 1 into the same cubes pickle. Cut the onion into half rings, a small bunch of green onions into thin slices. Squeeze 100-150 g of sauerkraut from the brine or rinse in cold water if its taste is too sour. Combine all products and season with vegetable oil. Dressing with sour cream or mayonnaise is also allowed.

If desired, you can add to this vinaigrette boiled potatoes and pickled tomatoes, and also replace pickled cucumbers with pickled or pickled mushrooms. Often added to vegetable vinaigrette green pea, pieces of fish or boiled meat.

Special vinaigrette

Try this one too original way preparing vinaigrette. Peel 2 potatoes and cut them into slices. Grate one raw beet and one carrot coarse grater. First place the potatoes on the bottom of the pan, then the grated vegetables, add enough water to cover only the potatoes. Place the pan on the fire and cook for 6-7 minutes after the water boils. Then turn off the heat and let the vegetables steep under the lid for 10-15 minutes. When the vegetables have cooled, add one chopped onion, one pickled cucumber and sauerkraut. Pepper the salad, add salt, mix and season with sunflower oil.

It would seem that preparing a vinaigrette is easier than steamed turnips. I boiled the vegetables, chopped them finely, poured oil or mayonnaise and that’s it. However, there are some subtleties: you need to cook the vegetables correctly, then cut them correctly so that the vinaigrette does not turn into porridge, and the vegetable cube is dense and holds its shape. We tell you how to do it perfect vinaigrette and share Lenten recipes.

Boil, bake

I recommend steaming potatoes and carrots in their skins. There is no need to peel before cooking, then more vitamins will be retained in the vegetables, and the texture of the vegetables will be dense, and not loose, boiled. Beets should be boiled with added sugar, add at the end of cooking citric acid on the tip of a knife - this marinade will remove the earthy taste from the vegetable and allow you to store boiled beets for a long time. (Elena Nikiforova, chef of the Shinok restaurant)

It is better to bake beets, as well as carrots and potatoes in the oven. Wrap vegetables in foil and add salt. You need to wrap it in foil to prevent the vegetables from becoming too salty. You can bake only beets this way, but you can also bake potatoes and carrots. Baked vegetables do not release moisture as they do when cooked, and vitamins are better preserved in them. (Elena Nikiforova)

Speed ​​up the process

If you have a multi-level steamer, you can peel and cut carrots, potatoes and beets into cubes, then put them in different compartments and cook them like that. It will cook very quickly, then all you have to do is cool, mix and add cucumbers. (Dmitry Bobylev)

Now many people use microwave ovens for boiling vegetables. You need to put the vegetables in a bag, pour in some water and turn on maximum power for 20 minutes. But it’s important not to overcook this. (Elena Nikiforova).

How to cut

Vegetables can only be cut when they are cold. They should stand after cooking, cool, become denser, and set. (Dmitry Bobylev)

When cutting pickles, you need to squeeze them well before adding them to the vinaigrette. (Elena Nikiforova).

To prevent beets from staining vegetables

It is considered special chic if the vinaigrette is not served in one color, one where the beets have not yet colored the rest of the vegetables. To do this, many restaurants keep the chopped vegetables and beets separately and mix them in only when serving. (Dmitry Bobylev)

To prevent the beets from staining other vegetables, you need to chop all the vegetables except the beets and season them with oil. Then chop the beets separately and also season with oil. And then mix. ( Elena Nikiforova)

What to fill with

I season with vinaigrette sauce: vegetable oil, salt and pepper and lemon juice. Most classic version. (Elena Nikiforova)

After refueling, some housewives let the vinaigrette stand so that it soaks in. But some people don’t like it that much and serve it right away. (Dmitry Bobylev)

Vinaigrette with honey mushrooms

Photo: Restaurant chain Chaikhona No. 1 by Timur Lansky

20 g boiled potatoes

40 g boiled beets

30 g boiled carrots

20 g sauerkraut

20 g green peas

Salt and black pepper

Green oil

Step 1. For the green butter, punch the greens with a small amount olive oil in a blender.

Step 2. Cut the boiled vegetables into small cubes, finely chop the sauerkraut into strips.

Step 3. Cut some of the pickled mushrooms (20g) into small cubes. Place the chopped vegetables into a plate through a ring shape.

Step 4. Place the remaining 20g of uncut mushrooms on top and decorate the plate with green butter.

Lenten vinaigrette with sauerkraut

Recipe by Alena Solodovichenko, brand chef of the Varenichnaya No. 1 cafe

Photo: cafe "Varenichnaya No. 1"

30 g potatoes

30 g carrots

70 g beets

2 ml fresh beetroot

2 g sugar

30 g sauerkraut

15 g beans

15 g canned peas

10 ml sunflower oil

1 g green onion

Black pepper and salt

Step 1. Boil potatoes, carrots and beets. Cut into small cubes, mix, add salt and sprinkle with oil.

Step 2. Chop the cabbage and add to the vegetables.

Step 3. Put canned beans and peas, season with oil, salt and pepper

Step 4. Place on a plate and garnish with green onions.

Recipe by Yuri Lamonov, chef of the Scottish Cell restaurant

Vinaigrette with beans and salted white milk mushrooms Photo: Scottish Plaid restaurant

2 carrots

100 g canned beans

200 g white salted milk mushrooms

2 potatoes

2 pickled cucumbers

2-3 tbsp. sunflower oil

Salt and black pepper

Step 1. Wash the vegetables and cook until fully cooked in their skins. This will take you approximately 60 minutes.

Step 2. Wait for the vegetables to cool. Peel the vegetables and cut everything into cubes.

Step 3. We also cut the pickled cucumbers into cubes and add them to the boiled vegetables.

Step 4. Place all the vegetables on a plate, salt and pepper to taste and pour over aromatic sunflower oil.

Step 5. Place the chopped milk mushrooms on top and divide them into 4 parts. And onions cut into rings.

Step 6. You can add finely chopped dill.

Vinaigrette with pickles and sauerkraut

Recipe by Svetlana Naumova, chef of the “Sculpt and Cook” project (StrEAT gastronomic street)

Vinaigrette with sauerkraut Photo: Shutterstock.com

Output 2 kg

300 g potatoes

200 g carrots

900 g beets

300 g pickled cucumbers

200 g sauerkraut

100 ml vegetable oil

50 g dill

Salt and pepper

Step 1. Boiled vegetables (beets, carrots, potatoes) are peeled and cut into cubes.

Step 2. Cut into the same cubes pickled cucumber and add chopped sauerkraut.

Step 3. Beets, potatoes and carrots are seasoned separately (to create a beautiful color) with vegetable oil, then cabbage and pickles are added.

Step 4. Mix all the vegetables together, add salt and pepper to taste, and at the end sprinkle with finely chopped dill.

Hello!
I think everyone has tried vinaigrette at least once in their life, but which one? As a rule, I didn’t come across tasty vinaigrettes; usually the ingredients in the vinaigrettes were colored with beets and had the same taste, as if you were eating a homogeneous mass. Over the years, I have developed my own recipe (like any housewife). If anyone is interested, I’ll share, plus I’ll add a few. useful tips(after all, SM is visited not only by mothers - good cooks, but also by novice housewives, in case it comes in handy).

What we need:
- a barrel of sauerkraut with cranberries (I would say pickled)
- 3-4 pickled cucumbers (it’s also delicious to make with sour, cold-pickled (barrel) cucumbers)
- 2 potatoes
- 2 carrots
- 2 beets (you can have more, it’s tastier)
- fresh dill, parsley, leek (gives a certain aroma and taste)
- Red onion
- Greek salad dressing, olive oil, vinegar
- 1b. green peas
- 3-4 cloves of garlic (if desired)

1. First, boil the vegetables. Beets are usually cooked for at least an hour. Once cooked, place the beets under running cold water, the beets will become softer.
Right here advice, it will be much healthier and tastier not to boil vegetables, but to bake them in the oven or microwave. This way, more vitamins, taste and color of vegetables will be preserved: wash the beets, pierce them with a fork several times and place them in a glass container with a lid in a micro setting for 5 minutes, then turn them over and again for 5 minutes. We also pierce potatoes and carrots, and keep them in micro for a time less than 2 times that of beets. With this method of cooking vegetables, they lose somewhat in volume than when boiled, but the taste, color, aroma and vitamins fully compete with boiled ones.

2. Prepare the greens. If it is store-bought, then be sure to soak it in cold (salted) water, this will remove the substances that were used to treat the greens for long-term storage, dirt, etc.

3. Sauerkraut with cranberries (cranberries add an original touch of sourness). I tried making it with different cabbage, but I liked it best with this one.

Here is its composition.

4. Layer the salad (with this method, all ingredients retain their original color and are mixed only on your plate immediately before eating): diced potatoes, diced carrots, cabbage, diced pickled cucumber, finely red onion (you can rinse the chopped onion with water to the bitterness is gone), peas, leeks, diced beets, greens. You can add crushed garlic, the smell of such a vinaigrette will not leave anyone indifferent. But I’m on a diet now, and I don’t need the extra secretion of gastric juice, so this time I did without garlic.

5. Vinaigrette dressing. We fill only our portion before use. Otherwise, even if you season the beets separately and then the whole salad, after a while the WHOLE salad will be burgundy. I've seen these 100 times, there's a burgundy slop standing in front of you on the wedding table, how cute)). Here I’ll add: 1) yes, I ate this soup at a home wedding a year ago, 2) I want each product to have its own color, I like to see what I’m eating. 3) there are no comrades in taste and color, if you love burgundy, you love it for your health, but I don’t like it and gave advice to those who don’t like it.
Usually the salad is simply dressed with sunflower oil, sometimes vinegar or something else is added (there are many options). In my case, this salad dressing worked very well.

Products:
3 pcs. medium sized beets
2 pcs. carrots
12 pcs. small size or 5-6 pcs. medium potatoes
1 medium onion
6-7 small pickled cucumbers or 3 large ones
8 - 10 table. tablespoons sauerkraut (to taste)
1 can of green peas (optional)
Salt, vegetable oil to taste.
Preparing the vinaigrette:

How to make a vinaigrette so it’s delicious? There are several secrets.

But everything is in order:

First, boil the vegetables: beets, potatoes, carrots

I always cook it like this: beets in a separate pan, and potatoes and carrots together, otherwise the anthocyanins in the beets will quickly turn the other vegetables into an incomprehensible brown mass.

Then you need to immerse the boiled vegetables in cold water for 5-7 minutes - this will make them easier to clean: the skin will come off easily and it will be convenient to hold warm, not hot, vegetables in your hands.

the next stage is to peel the vegetables: beets, carrots, potatoes, onions.

Second secret: the taste of the vinaigrette depends not only on the taste of its ingredients, but also on the cut. It is believed that finely chopped salad tastes better. However, in everything you need to know when to stop. If the salad is cut too small, it will turn into mush and the vegetables will lose their uniqueness.

Once, during our student years, we conducted an experiment: we made a vinaigrette by swirling its components on a rotary grater. My friends, it was terrible! It was the most tasteless vinaigrette I've ever had in my life. This mixture of incomprehensible taste and appearance from the same ingredients did not have the right to be called the proud name of vinaigrette!

Therefore, we cut all the vegetables into moderately small cubes.

Beetroot:

Place the beets first in the pan, pour vegetable oil over them and stir vigorously. In this form, it will not color the vegetables so quickly.

Cut carrots into cubes: Potatoes:

Pickled cucumbers or pickled cucumbers - it doesn't matter. Of course, they give a different shade of taste, but both are very tasty!

Cut into cubes:

Well, you can chop the onion finely so that it is evenly distributed throughout the vinaigrette. :

One by one, put all this into a large saucepan. By the way, it’s better to take a larger pot for the vinaigrette than to then, swearing, stir it with a spoon, catching on the fly pieces of vegetables that fall out every now and then on the table.

Sauerkraut must be squeezed out of its juice, otherwise the salad will be wet.

Place in a saucepan:

Salt vinaigrette to taste

Mix.

Add vegetable oil

We try what is still missing for a harmonious taste; usually we have to additionally chop the pickled cucumber or add sauerkraut.

Lastly, add the canned green peas, after draining the liquid from the jar. In our family, this ingredient has not really taken root and is added personally to the plate of the lover of this green product.

That's it, the delicious vinaigrette is ready!

Place it on a plate in a heap and decorate with greens:

And serve lightly salted herring with onions to the wonderful vinaigrette!

The third secret (from personal observations): the vinaigrette acquires a harmonious taste when it sits in a saucepan for two hours, the vegetables are slightly saturated with each other’s juices. That's when the vinaigrette gets its unique taste and aroma. Taste onions, which was “barely audible” at first, when the vinaigrette was first prepared, after some time opens up and permeates the entire salad. Therefore, be careful not to overdo it, because at first you may think that one onion is not enough.

And one more thing: in order for the salad to be stored properly and not turn sour the next day, all vegetables need to be cooled before slicing, they should NOT be warm. Vegetables must be COLD!

Making vinaigrette: How to make vinaigrette so it’s delicious? There are several secrets. But everything is in order. First, a little history. The name “Vinaigrette” was formed under unusual circumstances. During the reign of Alexander I, the famous French chef Antoine Carême worked in the royal kitchen. One day he saw Russian chefs preparing an unusual and unknown salad. While he was being dressed with vinegar, the Frenchman asked: “vinaigre?” (translated from French as vinegar), the cooks thought that he had said the name of the dish and began to nod their heads, but, in fact, the French cook wanted to clarify whether they were pouring vinegar. Soon, a new dish appeared on the royal menu - “ The vinaigrette" What this dish was called before remains a mystery.
After some time, people learned about this salad outside the palace. Ingredients greatly simplified, the recipe changed, the royal dish turned into ordinary Russian food. There are opinions that initially vinaigrette recipe appeared not in Russia, but in German or Scandinavian cuisines.

Recipe:
In the modern world, we are accustomed to seeing a vinaigrette made from potatoes, onions, beets, carrots, sauerkraut and pickles. Vinegar is practically not added anymore.
So, my potato, we don’t clean it, we boil it to the stage when it is already soft, but not yet falling apart. We take it out, drain the water, let it cool, and then peel it. Cut into small cubes and put everything in a separate bowl.
Beet. It takes a long time to cook, also uncleaned. After cooking, peel, cut into small cubes, add oil so that the remaining vegetables do not color when mixed. We leave it all in a separate plate (or other container).
Carrot Cooked in the same way as other vegetables. Often, everyone cooks vegetables together in one pan, however, gourmets advise cooking everything separately so as not to mix flavors. Opponents of separate cooking say that the taste of neighboring vegetables does not penetrate through the peel. Decide for yourself how to cook, test different methods.
Salted cucumbers. Cut into cubes and leave in a separate bowl.
Onion chop finely, rinse with water through a sieve so that it is not bitter.
First mix chopped potatoes, carrots, onions, cucumbers and sauerkraut. Add oil and mix lightly again. Only after this add beets, salt to taste, and green peas.