How to make vinaigrette according to a traditional recipe

Several methods for varying the taste of the salad are included.

What do you need for a traditional vinaigrette?

Remember that there are no serious proportions in vinaigrette. It all depends on your taste. Here is the approximate amount of ingredients needed:

2 medium beets;
4–5 medium potatoes;
2 medium carrots;
5–6 medium pickled or pickled cucumbers;
1 snow-white or reddish onion;
250 g canned green peas;
5–6 tablespoons of vegetable oil;
¼–½ teaspoon salt.

What else can you put in a vinaigrette?

Almost everyone cannot imagine a vinaigrette without sauerkraut. It can be used instead of cucumbers or together with them. As a last resort, take approximately equal parts of both. If you only add cabbage to the salad, you will need about 300 g.

Instead of peas, you can take canned or boiled beans.

Pickled mushrooms will also add plenty, you will need 200–250 g of them. Although you can add less or more, while adjusting other salty foods - cucumbers and/or cabbage.

Herbs, such as dill, parsley or green onions, will add a fresh note.

Oil and salt can be mixed in advance with ½–1 tablespoon of vinegar (apple or 3%) and a pinch of ground black pepper. Vinegar will give the vinaigrette even more sourness.

How to make vinaigrette

Place washed but unpeeled beets, potatoes and carrots in saucepans and cover with cool water. It is better to cook beets separately from other vegetables, as they take longer to cook and can color the water.

Potatoes will be ready in approximately 20–30 minutes after the water boils, carrots in 30–40, and beets in at least an hour. Although it may take less or more time: it all depends on the size of the vegetables.

Details, life hacks and various cooking methods 🥔🥕♥️

How and how much to cook potatoes
How and how much to cook carrots
How long to cook beets and how to speed up the process

Cool the boiled vegetables and peel them. Cut the beets, potatoes, carrots and cucumbers into similar medium cubes, and the onion into small ones. Add peas, oil, salt and thoroughly stir the salad. If necessary, add salt to it.

If you don’t want the beets to color the vegetables, first mix them with a small amount of oil, and then add all other products to it. And don’t forget that the ingredients can be changed or supplemented.

It is better to let the vinaigrette brew in the refrigerator for several hours or all night (that is, in the dark) . Then it will become even tastier and more aromatic.

The vinaigrette

Vinaigrette “One-two and done”

Dear cooks, please don’t throw slippers at me. I understand that there are a lot of vinaigrette options on the website, but I couldn’t find such a production method. I really like this method, maybe someone else will like it too. If you are curious, please come visit.

Light vinaigrette “2nd wind”

Just don’t say your “fi” right away. This is not our usual good old vinaigrette. There are no potatoes or salted cabbage, but there is a very tasty dressing for beets. Well, in general, what can I say, come in, watch, read, try))) Source of the recipe Miriam (Aunt Masha), many thanks to her)))

“Veshny” vinaigrette from a slow cooker

I love vinaigrettes with herring and beans, one of my friends gave me a hint that any vinaigrette can be prepared using just one household device - a multicooker! At first, I didn’t believe her, but do you believe it? Come in, I will prove to you what it can be. Advantages of vinaigrette from a slow cooker: 1. minimum of dirty dishes; 2. four products are prepared at once, which saves time and reduces energy consumption; 3. vegetables: beets, potatoes and carrots are steamed, and what could be healthier than steamed vegetables? ; 4. Very tasty. And we cook it in the VITEK VT-4200 multicooker.

Bright vinaigrette with herring

I really like it when the vegetables in the vinaigrette are not very colored the color of the beets, and therefore we will prepare the vinaigrette without combining the ingredients. The vinaigrette comes out catchy, bright, savory with mustard-soy dressing.

Vinaigrette 1904

Vinaigrette 1904. It would seem that there might be something new in the vinaigrette? But not so long ago I came across a recipe, the creator of which convinces me that this is a vinaigrette recipe from pre-revolutionary times. It doesn’t seem like it happened, but I liked the recipe. I am sharing the recipe with you, I hope you will like it too. The salad comes out juicy, crispy, and special. The unique composition contains baked pike perch, but I put in another fish.

Vinaigrette with herring and pickled onions

Of course, vinaigrette is almost everyone’s favorite dish. Savory, necessary, easy to make and constantly vital, especially in winter. Let me bring to your attention not an ordinary vinaigrette, but one with a special feature - vinaigrette with herring. Its presence will give the usual version of the salad a completely new taste.

Vinaigrette with honey mustard dressing

A very tasty version of vinaigrette - with beans and crispy cucumbers, with a special dressing.

The vinaigrette

Vinaigrette in the microwave

Vinaigrette “Hello, farmers!”

. When the trees were big, I lived in the capital, ate popsicles every day, picked my nose with impunity and successfully tormented my grandmother with whims, but when I turned three years old, my life changed dramatically, my ancestors handed me a knapsack, put me in my own backpack and took me to the edge Sveta.

The vinaigrette . Vinaigrette is a Russian dish, named by the French word (from the French Vinaigre - vinegar) by a cook from France who worked at the royal court in Russia. In Europe, vinaigrette is still called “Russian salad”.

The traditional Russian vinaigrette recipe contains beets, potatoes, carrots, pickles and sauerkraut.

Vinaigrette is certainly a very healthy dish, as it is prepared from vegetables. But it is not recommended to store vinaigrette for more than a day - from a healthy dish, it can turn into a provocateur of digestive disorders.

To make a vinaigrette, you will need equal proportions of potatoes, beets, carrots, pickles, sauerkraut, and onions. Some people recommend taking a little more onions than carrots, but this is a matter of taste (not everyone has a passionate love for onions). You can also add green onions if, of course, you have them. To season the vinaigrette, use three percent vinegar, dark ground pepper, salt and vegetable oil.

Vegetables (potatoes, beets and carrots) are boiled in their skins, cooled, peeled and cut into cubes. Cucumbers and onions are also chopped, cabbage is shredded. Combine the vinegar with oil, add salt and pepper, pour the purchased dressing over the ingredients and mix gently. Remember that all ingredients must be at room temperature - it is not allowed to combine warm and cool ingredients. This will cause the salad to quickly deteriorate.

The traditional vinaigrette recipe can be varied by adding mushrooms (salted or pickled), boiled fish or green peas to the salad. Almost everyone likes a vinaigrette with herring (in this case, cabbage is not added). A vinaigrette can also be prepared with boiled meat. A good addition for vinaigrette is lingonberries, which are especially good with fish vinaigrette.

You can also add chopped boiled eggs to the vinaigrette.

Instead of traditional dressing, you can use a dressing based on vinegar and mustard. To do this, dilute salt, sugar and mustard in a small amount of water, add pepper, pour in oil evenly and add three percent vinegar.

A vinaigrette with beans is also popular, in which beans are combined with potatoes, beets, pickled cucumbers, lettuce, parsley, and seasoned with a mixture of vegetable oil, pepper and salt.

You can find a large number of vinaigrette recipes. Modern recipes involve adding seafood (mussels, shrimp, squid), seaweed, corn, tomatoes, apples, etc. to the vinaigrette. It is proposed to bake vegetables rather than boil them, which makes their taste richer.

You can serve the vinaigrette either in a traditional salad bowl or spread it on lettuce leaves in a luxurious mound.

Vinaigrette salad recipes from our chefs

Vinaigrette with sauerkraut

Vinaigrette is one of the salads that has long become a favorite of almost everyone. They are preparing.

Vinaigrette with pickles

Vinaigrette is a truly winter salad that will provide our body with...

Vinaigrette recipe without cabbage

A catchy, bright, necessary and very familiar salad - this is a vinaigrette! Sweet.

Vinaigrette recipe without potatoes

In autumn, vegetables are very juicy and fragrant. I offer a non-traditional recipe.

Roasted vegetable vinaigrette

There are a huge number of fascinating recipes for making vinaigrette. .

Vinaigrette with beans and sauerkraut

Vinaigrette is a very tasty lean vegetable salad that has a lot of...

Vinaigrette with meat

There are a huge number of different recipes for making vinaigrette. To the salad.

Vinaigrette with egg

Vinaigrette is probably the most popular salad that any housewife prepares. .

Vinaigrette with corn

Vinaigrette is probably the most popular salad in almost all families. Its options.

Vinaigrette with canned beans

There are quite a lot of vinaigrette recipes and any version is very tasty and delicious.

Vinaigrette with salted mushrooms

Everyone knows and loves vinaigrette. This winter salad often appears on our tables.

Vinaigrette with seaweed

Vinaigrette with seaweed is both a tasty and necessary vegetable salad. This kind of thing.

Vinaigrette with sauerkraut and peas

Vinaigrette is everyone’s favorite vegetable salad, which occupies a place on the autumn and winter menu.

Vinaigrette with fresh cabbage

I suggest you prepare a delicious vinaigrette with the freshest cabbage, if you don’t have it in stock.

Vinaigrette with tomatoes

There are a lot of recipes for making vinaigrette. But every time I want to add.

Vinaigrette salad with lightly salted cucumbers

Somehow I love ordinary and traditional dishes in a very special way, including...

Vinaigrette with herring

The usual vinaigrette salad for everyone becomes especially tasty if the vegetables are for...

Vinaigrette with green peas

I decided to vary the menu a little and prepared a vinaigrette with green peas. .

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Vinaigrettes

Under Peter I, vinaigrette was also unheard of, preferring to eat all the components of this dish separately. Later, perhaps under the influence of overseas chefs, first French, they decided to mix everything in one plate. And they didn’t regret it. Indeed, despite the apparent simplicity of this dish, it looks wonderful, and the taste is best, memorable. If you want the vinaigrette to be moderately pink, finely chop all the ingredients, mix, pour in beetroot juice (or decoction), and then oil. If you like the real color of the ingredients (carrots are orange, potatoes are snow-white, cucumbers are greenish), then chop the beets and other products separately, season with oil in a separate bowl, and then combine everything.

Vinaigrette with apples

Apples in vinaigrette will give the salad not only juiciness, but also a pleasant, fruity sweetness. In combination with boiled vegetables and sauerkraut, the taste of fruit sounds completely new in the vinaigrette. .

Vinaigrette with egg

If you add eggs to the vinaigrette, the taste of the salad will become softer. By the way, instead of (or together with) sauerkraut, put pickled cucumbers in the vinaigrette. It is better to bake vegetables, but you can, as usual, boil them in salted water. .

Vinaigrette with squid

Whenever you want a vinaigrette, you want to prepare it again even more. Now there are squid carcasses hidden in the freezers, which complement the main set of salad products. Overall, there is nothing new about the squid vinaigrette recipe.

Vinaigrette with chickpeas

You can add boiled chickpeas to the usual vegetable vinaigrette set for contrast. The recipe for such a vinaigrette is not often used, but in vain. Chickpeas, like boiled beans, add softness to the salad and make it more nutritious - a plate of vinaigrette.

Vinaigrette with pumpkin

For vinaigrette, vegetables are usually boiled, but for greater health benefits it is better to bake them. At the same time, it is more convenient to create this in advance, and the next day all you have to do is peel, chop and mix the vegetables in a salad bowl. I highly recommend pumpkin, not much more.

Vinaigrette with canned fish

Another unusual version of an ordinary vinaigrette. Now, in addition to the usual set of vegetables for this salad, I added canned fish to the vinaigrette recipe. With mustard dressing it turned out quite appetizing. .

Roasted vegetable vinaigrette with pomegranate

This roasted vegetable vinaigrette with pomegranate is a real treasure trove of goodness. Especially when it’s either raining or snowing outside. To reduce the loss of vitamins during heat treatment, I replaced cooking with baking. Well, vegetables turn out tastier after baking. IN.

Vinaigrette with salted milk mushrooms

For the vinaigrette with salted milk mushrooms, I pickled the mushrooms in the autumn. The milk mushrooms came out crispy and fit perfectly in the company of sauerkraut and beets. You don’t need to add any carrots or beans to this vinaigrette composition. But don't forget to select dl.

Vinaigrette “Amateur”

There are many different vinaigrettes. This option, in addition to the usual set of goods, is supplemented with a greenish sour apple and lightly salted herring fillet. For the dressing, prepare a mixture of vegetable oil with mustard and red wine vinegar.

Vinaigrette with seafood

And again the vinaigrette. But not ordinary, but with seafood. It turns out to be a good salad that can be prepared both on holidays and on weekdays. For the listed size of vegetables, add at least 400g of seafood. If you skimp, you won’t get the right taste. .

Vinaigrette with salted mushrooms

Vinaigrette with salted mushrooms, for my taste, is the best. Only mushrooms for the salad should be taken that are standing - snow-white, boletus or milk mushrooms. In this case, a delicious vinaigrette according to this recipe is guaranteed.

Vinaigrette with salted herring and mustard dressing

There are many recipes for vinaigrettes. So now I’ll prepare a special vinaigrette that lovers of salted herring will like. It is important to choose the “right” herring, moderately salted, meaty, with elastic fillet. If you have one specifically, then it’s 100% that the vinaigrette is b.

Vinaigrette with sauerkraut

Dedicated to all vinaigrette lovers! This ordinary but appetizing dish is prepared in one or one version, while maintaining its base - a basic set of goods. Now we will prepare a vinaigrette with sauerkraut, which adds its own essence.

Salad Rassolie

Brine is an unusual salad recipe in which both salted fish (herring) and boiled meat (beef) are mixed. Online, the Rassolye salad is called Estonian vinaigrette, because... The composition includes boiled beets. The finished salad is seasoned with sour cream and mustard. .

section: Fish salads

Vinaigrette with squid

Lenten salad of boiled squid with beets and pickled cucumbers. Before adding to the vinaigrette, the onion was lightly marinated in cucumber brine with garlic. The beets are lightly boiled, cooled and added to the salad.

Vinaigrette with beans and mushrooms

Vinaigrette with beans and salted mushrooms is one of the traditional recipes of Russian cuisine. Beans for the salad can be taken ready-made canned or cooked in advance. The color of the beans for the vinaigrette does not matter. But it is better to take snow-white mushrooms. With them s.

Vegetable vinaigrette

cabbage, apples, boiled potatoes, onions, juice of 1 lemon, beet juice, vegetable oil, salt, sugar, pepper.

Vinaigrette with sour cream

potatoes, beets, pickled cucumber, apple, onion, beans, boiled egg, sour cream, vegetable oil, sugar, pepper, herbs, salt, lemon

Fruit and vegetable vinaigrette

potatoes 3, apple, pear, tangerine, orange, carrot, cucumber, celery, green salad, parsley, green peas, mayonnaise, lemon, sugar, salt

Vegetable vinaigrette with seaweed

canned seaweed, carrots, beets, potatoes, pickles, onions, vegetable oil, vinegar, sugar, pepper, salt

Vinaigrette with fresh cabbage

potatoes, beets, carrots, cabbage, green peas, pickled cucumber, apple, vegetable oil, sugar, parsley, salt

Vegetable vinaigrette with cauliflower

potatoes, carrots, beets, cauliflower, eggs, green peas, sugar, sour cream, salt, herbs.

Canned pepper vinaigrette with potatoes

canned pepper, potato, egg, green onion, dill, salt

Vegetable vinaigrette with corn

corn, carrots, potatoes, beets, pickled cucumber, onions, vinegar, vegetable oil, parsley, sugar, salt

Mushroom vinaigrette

boiled white mushrooms, salted milk mushrooms, potatoes, mustard, vegetable oil, pickled capers, chopped onions, vinegar, sugar, pepper, salt.

Champignon vinaigrette

fresh champignons, tomatoes, olive oil or mayonnaise, apple juice, mushroom broth, onions, apples, carrots, salt, sugar, mustard, dill, onions.