Vinaigrette Snack recipe

Vinaigrette “Snack” recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
Boiled potatoes	1 large tuber	83
Korean carrots	100 g.
Large boiled beets	1 PC.	48
Vegetable oil	1 tbsp. lie	899
Parsley	half bunch	45
Salt
Ground dark pepper

Step-by-step recipe for making Vinaigrette “Snack” with photo

This is how the delicacy is prepared:

Wash the parsley, dry it, chop it.

Peel the boiled, cooled potatoes and cut into narrow strips.

Mix vegetables with parsley, Korean carrots, salt and pepper, pour over vegetable oil and that’s it, the usual but very tasty “Zakusochny” vinaigrette is ready!

Video recipe Vinaigrette “Snack”

Watery vinaigrette

We also want to offer you to pamper your family with an extraordinary watery vinaigrette. This dish will strike the heart of even the most dedicated gourmet. And your household will be grateful for your newest culinary masterpiece!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
beets - 500 g;
potatoes-200 g;
carrots-200 g;
sweet onion-1—g.;
pickled cucumbers-100 g;
boiled green peas - 100 g;
lightly salted salmon - 100 g;
snow-white wine vinegar - 1 tbsp;
sugar-1 tsp;
olive oil - 1 tbsp;
sunflower oil-75 ml.;
salt, dark ground pepper - to taste.

This is how the delicacy is prepared:

Peel the food and cut into small pieces.

Also chop the onion and place it in a container, in which mix sugar, vinegar, and olive oil.

Finely chop the cucumbers, mix all the vegetables together, pour in sunflower oil, add salt, hot pepper, stir everything, put the dish in the refrigerator for 20 minutes, and then grind with a blender until smooth. Pour in a little of the broth that you saved from the beets, pour into the deepest plates, add green peas and chopped salmon to them and invite everyone to the table, an unusual and very tasty dish is ready!

Vinaigrette – nothing too much. Forgotten and newest recipes for folk snacks

It is not clear where this dish came into Russian cooking. One thing is clear: the name is French, which means a diminutive name for vinegar. It can also be meaningfully interpreted as a sauce based on vinegar.

“From the remains of any hot food”

It’s interesting that in the early 19th century, vinaigrette in Russia was not thought of as just a vegetable appetizer. For example, in the diary of Pushkin’s contemporary Alexandra Osipovna Rosset-Smirnova, a “petty vinaigrette” . And why is he “petty”? Yes, because (we quote) “these are the remains of cool beef, veal inside, and outside there are piles of pickles, beets in rows.”

In the culinary bestseller of the century before last, Lena Molokhovets’ book “A Gift for Young Housewives,” the following recipe is given:

Game vinaigrette . Cut the leftover fried game from lunch, especially hazel grouse, into thin slices, mix with slices of boiled potatoes and new peeled cucumbers, add capers and olives, and pour in Provençal sauce. When serving, you can sprinkle with herbs.

In Ekaterina Alekseevna Avdeeva-Poleva’s “Handbook of a Russian Experienced Housewife,” published in 1848, we read: “You can make a vinaigrette by adding new or pickled cucumbers, boiled potatoes, beets, hard-boiled eggs, boiled mushrooms or milk mushrooms. . Later, pour the following sauce over the vinaigrette: depending on the amount of vinaigrette, a spoonful of Provençal oil, two tablespoons of vinegar, one hard-boiled yolk, a little salt, a teaspoon of mustard, wipe everything together well and pour over the vinaigrette.”

It is interesting that in France, which gave this dish its name, vinaigrette began to be called “Russian salad.”

Or maybe with fish

Over time, ingredients such as veal, hazel grouse and other “all kinds of roast” disappeared from the vinaigrette. Only vegetables remained. But the salad, prepared according to the recipe from “The Book of Savory and Healthy Food” (1965), turned out to be very tasty and, according to nutritionists, despite the complete absence of meat in it, healthy.

The vinaigrette

A collection of vinaigrette recipes with photos and step-by-step instructions. Savory vinaigrettes for all occasions!

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How to prepare vinaigrette?

Ingredients

Potatoes – 250-300 g

Unrefined sunflower/olive oil – 2 tbsp.

Pickled cucumbers – 200 g

Salad onion – 0.5–1 pc. (taste)

Sauerkraut – 100 g (optional)

Canned peas – 250-400 g (to taste)

For refueling:

Vegetable oil – 2 tbsp.

Wine vinegar/lemon juice – 1 tbsp.

Ground dark pepper - to taste

Sugar – 1 pinch

Green onions – 1-2 stalks (optional)

Ingredients

Potatoes – 3 pcs.

Large beets – 1 pc.

Onions – 1 pc.

Pickled cucumbers – 3 pcs.

Canned green peas

Unrefined vegetable oil or mayonnaise

Ingredients

Large beets – 1 pc.

Barrel cucumbers – 3 pcs.

Snow white onion – 0.5 pcs.

Canned peas – 200 g

Canned beans – 200 g

Olive oil – 4-5 tbsp.

Sea salt - to taste

Pepper, h.m. - taste

Ingredients

Onions: 1 piece;

Pickled cucumbers: 3-5 pcs;

Sauerkraut: 150 gr;

Ingredients

Sauerkraut – 200 g

Potatoes – 4 pcs.

Onions – 0.5 pcs.

Pickled cucumbers – 2 pcs.

Sunflower oil – 40 ml

Ground black pepper - to taste

Ingredients

Potatoes – 2 pcs.

Pickled cucumbers (small) – 4-5 pcs.

Vegetable oil – 2-3 tbsp.

Salt, pepper - to taste

Ingredients

Potatoes – 4 pcs.

Pickled cucumber – 2 pcs.

Sauerkraut – 250 g

Canned peas – 1 can

Canned corn – 1 can

Blue onion – 1 pc.

Vegetable oil – 100 ml

Salt and pepper - to taste

Ingredients

Potatoes – 2-3 pcs.

Sauerkraut – 200 g

Pickled cucumbers - to taste

Green peas (canned) – to taste

Onions – 1 pc.

Salad dressing - to taste

Ingredients

Atlantic herring - 1 pc.

Potatoes - 2 pcs.

Onion - 1 pc.

Pickled cucumber - 1 pc.

Green peas - 300 g

Mayonnaise - 30-50 ml

Ingredients

Potatoes – 3 pcs.

Salad onions – 1 pc.

Pickled cucumber – 1 pc.

Pickled honey mushrooms – 150 g

Sunflower oil – 30 ml.

Ingredients

Sauerkraut – 200 g

Potatoes – 2 pcs.

Dark beans – 1 can

Ingredients

Canned beans – 120 g

Small pickled cucumber – 2 pcs.

Spicy lightly salted sprat – 150 g

Parsley – 1 sprig

Dill – 1 sprig

Vegetable oil – 3 tbsp.

Salt, pepper - to taste

Ingredients

Fresh cucumbers – 3 pcs.

Canned beans – 200 g

Salad onion – 1 pc.

Sunflower oil – 3 tbsp.

Lemon juice – 1 tbsp.

Grainy mustard – 1 tsp.

Ingredients

potatoes – 4 pcs.

pickled cucumbers – 1-2 pcs.

For the sauce:

sour cream – 1 glass

beet juice – 1-2 tbsp.

fruit vinegar – 1-2 tsp.

Fresh greens - for design

Ingredients

Potatoes – 1 pc.

Pickled cucumbers – 3-4 pcs.

Sauerkraut – 100 g

Green peas – 100 g

Onions – 1 pc.

Vegetable oil – 2 tbsp.

Ingredients

Raw potatoes – 200 g

Boiled carrots – 100 g

Boiled beets – 300 g

Sauerkraut – 300 g

Green onion – 50 g

Pickled cucumber – 1 pc.

Ripe avocado – 1 pc.

Table salt - to taste

Pepper mixture (ground) - to taste

Greens - optional

Ingredients

Boiled beets – 2 pcs. (280 g)

Boiled carrots – 1 pc. (125 g)

Pickled cucumbers – 3 pcs. (190 g)

Canned peas – 4 tbsp. (80 g)

Sauerkraut – 100 g

Vegetable oil – 2 tbsp.

Ingredients

Sauerkraut – 200 g

Potatoes – 2 pcs.

Marinated mushrooms – 200 g

Green onion – 0.5 bunch

Ground pepper - to taste

Sunflower oil - to taste

Ingredients

Potatoes – 3 pcs.

Pickled cucumbers – 3 pcs.

Reddish onion – 1 pc.

Snow white beans – 100 g

Salt, pepper - to taste

For refueling:

Vegetable oil – 50 ml

Wine vinegar – 1 tsp.

French mustard – 1 tsp.

Garlic – 2-3 cloves

Ingredients

Potatoes – 3-4 pcs.

Pickled cucumber – 4-5 pcs.

Snow white onion – 30 g

Champignons – 200 g

Vegetable oil – 3-4 tbsp.

Pepper, h.m. - taste

Parsley - for decoration

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Vinaigrette, traditional recipe

Vinaigrette has long been considered a classic of Russian cuisine. This appetizer salad is so popular that, perhaps, every housewife has not only her own production secrets, but even her own recipe. Adjusting the taste of their favorite salad to suit themselves, some people prefer to prepare a vinaigrette with peas, beans, pickles or sauerkraut, while others prefer a combination of vegetables with herring or hot smoked fish.

Ingredients

beets – 2 pcs. small size
carrots – 1 pc.
pickled cucumbers – 1-2 pcs.
potatoes – 3 pcs.
onions – 1 pc.
canned peas or beans - 3 tbsp. l.
sauerkraut – 100 g optional
sunflower oil – 2-3 tbsp. l.
salt - to taste

Manufacturing

Potatoes, beets and carrots should be boiled in advance (or cooked in a double boiler). There is no need to peel root vegetables; just wash them in running water, or use a brush. The beets will reach full readiness in 1-1.5 hours; it is better to cook them separately. You can put the carrots and potatoes in one pan and cook for 20-30 minutes over moderate heat. After cooking, the vegetables must be completely cooled and peeled.

The usual cut for vinaigrette is a cube with a side of about 0.5 cm. First, I cut the beets into small cubes. To prevent it from turning all other products pink, I added a tablespoon of vegetable oil to it and mixed thoroughly. As a result, any piece is enveloped in a thin layer of oil, which reduces (although does not completely eliminate) the ability of beets to color other vegetables.

I chopped the carrots into cubes. It is better to choose a sweet variety, a rich orange variety. After cutting, all products can be immediately dumped into a deep salad bowl or pan.

I cut the potatoes in the same way. I recommend using simply boiled varieties - these potatoes are more flavorful and will crumble a little in the salad, enveloping other cubes, due to which the vinaigrette will turn out tastier.

I chopped a small onion and a couple of pickles, as well as root vegetables. If the cucumbers are very liquid, then do not forget to squeeze the brine out of them so that there is no excess water in the salad. It is best to use pickles in barrels or pickled in jars. Canned ones will not be an equivalent substitute; they do not have the same taste, smell and “strength”.

All that remains is to combine all the vegetables, add salt and oil. The traditional dressing for vinaigrette is sunflower oil, especially unrefined, fragrant, natural oil. Some housewives like to season the vinaigrette with mayonnaise, although this option cannot be called ordinary.

In principle, at this point the production of vinaigrette according to the traditional recipe is considered complete, and it can already be served.

But often such tasty additives as peas, beans or sauerkraut (your choice) are included in the composition - they all fit perfectly into the composition of the dish and make its taste richer.

If you decide to add beans (canned in their own juice, without tomatoes), then drain all the liquid from the jar and add a few spoons to the salad, stir gently. Instead of canned beans, you can use boiled and completely cooled beans.

Do you prefer polka dots? Add a few spoons, having previously drained all the liquid from the jar. Squeeze the sauerkraut from the brine and squeeze it lightly so that the vinaigrette does not drip; cut into the smallest segments as necessary. All that remains is to mix carefully, and the vinaigrette with sauerkraut is ready! By the way, the sour ingredients (cucumbers and cabbage) do not necessarily need to be consumed immediately; you can adjust their quantity to taste or take only one cabbage to acidify the vinaigrette. You see, I prepared just such a traditional vinaigrette - with peas and sauerkraut.

It is best to serve the salad immediately after preparation, although the vinaigrette will also be very tasty the next day. Bon appetit!