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:
-
Peel the boiled beets and grate them.
Wash the parsley, dry it, chop it.
Peel the boiled, cooled potatoes and cut into narrow strips.
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:
-
Boil carrots, potatoes, and beets immediately. Save the broth in which you cooked the beets; cool the prepared vegetables.
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.
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.
Vegetable vinaigrette
4-5 pcs. boiled potatoes, 1 beet, 1 carrot, 2 pickled cucumbers, 1 fresh apple, 100 g sauerkraut, 50 g green onions, 2-3 tbsp. l. vegetable oil, ¼ cup. vinegar, 1 tsp. mustard, sugar, salt. Peel boiled potatoes, beets, carrots, apples, cucumbers, cut into slices, cubes or strips, put in a bowl and add sauerkraut. Grind mustard, salt, pepper, sugar with vegetable oil and dilute with vinegar. Before serving, mix the vegetables with the prepared sauce, place in a salad bowl, garnish with beet slices, sprinkle with green onions and dill.
In general, it would seem that there are many variations of this ordinary salad. And now they add herring, squid, beans, and mushrooms to it... For those who love culinary experiences, the following recipe may seem fascinating.
Vinaigrette “Winter with fish”
Fish fillet (cod, pike perch, tilapia) – 300 g, potatoes – pcs., beets – 1 pcs., carrots – 1 pcs., pickled cucumber – 2 pcs., mayonnaise – 150 g, clove buds – 2 pcs., aromatic pepper – 3 pcs., bay leaf – 1 pc., Tabasco sauce – a few drops, salt.
Boil the fish, adding bay leaf, cloves, and aromatic pepper. Cool, break into pieces. Boil vegetables, peel and cut into cubes. Mix everything, add salt, season with mayonnaise and sauce.
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!