Vinaigrette is a vegetable salad that has hundreds of recipes! No matter how they cook it with anything! Each mistress has her favorite options. It also contains the most popular step-by-step recipes for vinaigrette.
Vinaigrette - general principles of preparation
Vegetables for vinaigrette need to choose juicy and fresh. If the potatoes are whole in sprouts, and the carrots wrinkled and lost their juiciness, a delicious salad will not work. Potatoes, carrots and beets are always boiled. It is advisable to do this in advance, you need to not only cook the vegetables, but also cool. Warm foods cannot be mixed for several reasons: the taste will suffer, the shape of the pieces that did not have time to get stronger will deteriorate, the dish will quickly turn sour.
What else can be put in a vinaigrette:
• fresh or pickled cabbage;
• green peas or beans;
• onions, green onions.
Vegetable oil is used to fill vinaigrette. Here you can choose a product to your taste. Someone does not like the aroma of sunflower, they take refined oil. Someone, on the contrary, loves fragrant salads. Sometimes vinaigrettes season with mustard sludge with olive oil, which increases the benefits of a simple snack.
Another disagreement arises about the color of the vinaigrette. Some people like a bright red salad, in which all products are the same color. They vigorously mix vegetables with beets. But there are lovers of multi-colored vinaigrette. So that the beets do not stain other products, they are seasoned with oil separately, only after that they are combined with other ingredients, also seasoned with oil and mixed together.
Vinaigrette: a step-by-step recipe with sauerkraut
A step-by-step recipe for vinaigrette with all the tricks, features and rules. Even a culinary novice will cope with cooking!
Ingredients
• 2 beets;
• 3 cucumbers (salted);
• 200 g sauerkraut;
• 1 onion head;
• 2 carrots;
• 3-4 potatoes;
• 150 g peas or canned beans;
• 6 tablespoons of oil.
Cooking
1. Wash potatoes and carrots thoroughly. But do not clean. They can be cooked together. Put in a pan, fill with water, it is advisable to take boiling water. The liquid should cover the vegetables by 0.5 cm, no longer needed. We put on the stove, cook until soft. Perhaps something will boil earlier, as happens when using starchy potatoes. In this case, take it out, fill it with cold water. Let the carrot come to readiness all alone.
2. Rinse the beets, put in a pan, pour put on the stove. It will take two medium-sized vegetables. Cook the beets until soft or let it boil for 30-40 minutes, then pour in iced reins, many housewives leave the root crop under running water. After 10-15 minutes, he comes to readiness. You can do so.
3. For vinaigrette, you can use canned peas or beans from a can. But according to the classic recipe, the beans are boiled. If there is a desire, then we cook everything according to the rules: pour the beans, soak for at least 6 hours, then we change the water and cook on the stove until soft. But make sure that the beans do not boil, the beans remain whole and beautiful. When using canned products, you only need to drain the liquid from the cans. If it is cloudy and sticky, you can rinse the beans.
4. Sauerkraut gives vinaigrette a pleasant acid, gives a bright taste. Usually it is cooked with carrots, this will not hurt. If the cabbage is chopped with long strips, then you can chop it a little with a knife. It is advisable to squeeze out excess brine immediately.
5. Proper cubes - delicious vinaigrette. To get neat slices, the vegetables need to be well cooled, and it is better to cool for several hours in the refrigerator. In this case, they will be simply and easily cut. Peel the carrots, potatoes and beets, cut into neat cubes. Make the size with a pea or a little larger. Put them in one large bowl.
6. Now add the prepared peas and sauerkraut to the salad.
7. Pickled or pickled cucumbers are cut in the same way as carrots with beets or a little smaller, but not larger. Is a lot of fluid released? It is better to squeeze the pieces or put them in a sieve for a while, let the excess brine drain. Then we shift the cucumbers into a salad.
8. At the very end, add onions. But if the salad will not be consumed immediately, you can put it later. We clean one head and cut it very finely. If the onion is very sharp, then you can scald it first.
9. Complete the step-by-step recipe for vinaigrette spices and butter. Usually they just put salt, but you can add a little pepper to the salad or mix the oil with a spoonful of mustard. This dressing will make the taste much more interesting.
10. Vinaigrette can be served in a common salad bowl or spread out portionwise. Absolutely any greens will be suitable for decoration, for example, dill and onions.
Vinaigrette: a step-by-step recipe without cabbage with mushrooms
Meet another very popular version of the vinaigrette - a step-by-step recipe for a salad without cabbage. He is also common. To prevent the dish from turning out completely fresh, add marinated mushrooms and another secret ingredient to it.
Ingredients
• 3 beets;
• 4 potatoes;
• 0.3 kg of marin. mushrooms;
• 2 onion heads;
• 200 g peas (or beans);
• 5 tablespoons of oil;
• 2 tbsp. l vinegar
• 3 carrots.
Cooking
1. Thoroughly washed carrots and potatoes in a saucepan. It is better to pour vegetables at once with boiling water so that the taste does not come out in the water. We send to the stove. Cook vegetables until they begin to be easily pierced. Drain the liquid into the sink. Rinse with cold water, leave to cool.
2. In a similar way, boil beets. In all step-by-step recipes, vinaigrette is written to cook, but you can also bake it in foil or buy a ready-made one. Supermarkets now sell boiled beets.
3. Now the secret. Cut the onion into small cubes. Mix vinegar with 0.5 cups of water, throw a pinch of sugar and pour the vegetable. Let it pickle, with such an onion, the vinaigrette will be tastier.
4. Boiled, well-cooled vegetables, cut into small cubes. We shift the beets with carrots and potatoes into a salad bowl.
5. Add canned green peas or beans, first remove the liquid from them.
6. Pickled mushrooms pour into a colander. As soon as water drains. Cut them into slices, but not quite finely. Transfer to a common bowl.
7. Squeeze the onion from vinegar. You can merge everything together in a colander. Pour into vinaigrette.
8. Add salt, vegetable oil, mix the salad.
Vinaigrette: step by step salad recipe with fresh cabbage
Vinaigrette refers to winter salads, it is hearty, even heavy. But this is not necessary, you can add light notes and vitamins to it. The step-by-step recipe for vinaigrette uses fresh cabbage.
Ingredients
• 3 potatoes;
• 3 carrots;
• 300 g of fresh cabbage;
• 5 tablespoons of oil;
• 1 tsp bite;
• 0.5 cans of peas;
• 2 beets;
• 2 onion heads;
• 2-4 cucumbers (quantity depends on size).
Cooking
1. Start by cooking vegetables. In general, they can be prepared in advance and left overnight in the refrigerator or on the balcony. Then the potatoes and carrots are well strengthened, the cubes will be perfect. Pour potatoes and carrots with water, send to the stove to cook.
2. We will wash the beets and also fill them with water, put on an adjacent burner, cook until soft. As soon as the root crop is easily pierced, turn off the stove, drain the boiling water, pour cold water. Cooling down.
3. While the vegetables are boiling and cooling, prepare the cabbage. We shred it with small straws, then we pass a bunch several times with a knife. To shorten the length of the straw. Drop the cabbage into a bowl.
4. Add a couple of pinch of salt to the cabbage, throw a pinch of sugar and pour a teaspoon of table vinegar. Now you need to mash the vegetable with your hands. You can add a little black pepper or other seasonings.
5. Return to the vegetables. Once they have cooled, you can start cleaning, remove the thin skin.
6. Cut the carrots. Boiled potatoes and beets in the same, but not large cubes. Transfer to a bowl in which cabbage is pickled. But now we’re not mixing anything. Just put it on top so as not to dirty other dishes.
7. Cut the cucumbers. If they are small, then we use four things. Also, the amount can be increased if they are fresh and have not enough bright taste. Drain the excess brine, shift the slices into a salad.
8. We clean the onion heads, cut into small cubes, transfer to the vinaigrette.
9. Sprinkle the salad with salt, but do not put a lot. We take into account already salted cabbage, as well as the presence of cucumbers.
10. Pour the vinaigrette on top with vegetable oil.
11. Now take a spoon and gently mix the salad from the bottom, raising the cabbage.
12. As soon as all the vegetables are combined and mixed, we introduce green peas. If you add it right away, then it will rumple. Stir again and the delicious vinaigrette is ready!
Step-by-step vinaigrette recipes - useful tips and tricks
• It will be easier to clean boiled vegetables for vinaigrette if they are poured with cold water from the tap immediately after cooking.
• Never cook beets with carrots and potatoes. The taste of vegetables will be hopelessly spoiled.
• It is very important to thoroughly wash the vegetables before cooking. Otherwise, the taste of the earth will be felt. If the root crops are very dirty, then soak them in water for a quarter of an hour. Then you need to change the water, walk through the vegetables with a washcloth or a brush.
• Does vinaigrette turn out to be fresh? You can additionally flavor it with lemon juice or apple cider vinegar.
• If there is a lot of salad, then you can immediately postpone a part, before filling with oil. Close the container, refrigerate. There it will stand perfectly for two days, before serving, you will only need to add vegetable oil, decorate with greens.
