As with any classic salad, vinaigrette has dozens of different ways of cooking. Many of them you probably already tried to meet or at least meet, but we still decided to collect the most delicious options of this favorite cold snack, so that interesting recipes are always at your fingertips.
How to cook a normal vinaigrette - a recipe?
As part of the original recipe is a mix of the most accessible and common ingredients: beets, carrots and potatoes. This trio is familiar to us according to the recipes of many Soviet-era cooking salads, and that is why it has long been loved.
Ingredients:
For salad:
- beet - 420 g;
- potatoes - 370 g;
- carrots - 130 g;
- salted cucumber - 240 g;
- greens of dill - 1 tbsp. a spoon;
- onion - 65 g;
- green peas - 55 g.
For refueling:
- olive oil - 45 ml;
- apple cider vinegar - 45 ml;
- mustard - 5 g.
Preparation
Before you prepare a vinaigrette, thoroughly wash all the root vegetables and put them to cook right in the skin. After 20-25 minutes of cooking, get the carrots, and another 10 minutes later - potatoes with beets. Cool the vegetables and clean them, then cut into cubes and add dill greens. Crush the pickles and onions, and add the prepared ingredients to the salad. Next, send the green peas, it can be canned or fresh, pre-blanched in salted boiling water. Whisk the olive oil with the vinegar and mustard and season with the resulting mixture of lettuce.
How to cook beetroot salad with rice?
In the slightly later years of the salad's existence, it was supplemented with rice. As in other snacks, rice in vinaigrette was, rather, not a flavoring additive, but one of the ingredients that adds a satiety dish.
Ingredients:
- beet - 290 g;
- potatoes - 180 g;
- onion - 65 g;
- rice - 80 g;
- a handful of dill greens;
- cheese - 45 g;
- vegetable oil - 25 ml;
- vinegar - 15 ml.
Preparation
Wash the potatoes and beet whole, directly in the peel, put in a pot of water and place on fire. While the vegetables are boiled, chop the onion and dill greens, cut the cheese into small cubes, and cook the rice until soft. Cool the vegetables, remove the peel from them and also slice them off a little. Mix the beets and potatoes with rice, cheese, herbs and onions, and then season the salad with oil and vinegar and refrigerate until completely cooled.
How to cook a vinaigrette with herring?
In fact, the vinaigrette can be cooked with almost any salted fish, albeit with a piece of salmon, but surrounded by such budgetary products, the herring looks more appropriate and advantageously complements the salad with light salinity.
Ingredients:
- carrots - 430 g;
- beets - 240 g;
- onion - 75 g;
- pickled cucumbers - 115 g;
- potatoes - 135 g;
- Marinated herring - 210 g;
- vegetable oil - 35 ml;
- vinegar - 15 ml.
Preparation
Carefully washed root vegetables put in a saucepan and boil until soft, cool, peel and cut into cubes. Mix the cubes of vegetables in a salad bowl and add a pickled cucumber with pieces of marinated herring fillet. Whisk the butter with the vinegar and season with the prepared mixture of lettuce.
How to prepare a salad with sauerkraut?
Ingredients:
- beets - 260 g;
- carrots - 145 g;
- potatoes - 395 g;
- sauerkraut - 210 g;
- pickled cucumber - 85 g;
- onion - 45 g;
- vegetable oil - 55 ml.
Preparation
Boil the first three ingredients together and refrigerate them. After cleaning the vegetables, cut them into pieces of any preferred shape and size, mix everything with pickled cucumbers and pieces of onions, and then season with oil and salt. Leave the vinaigrette for a couple of hours in the fridge so that the salad is cooled, and the vegetables soak up the tastes of each other.