All over the world, the vinaigrette is known as "Russian salad" and only in Russia this dish is called a French word, derived from the name of a light vinegar-based dressing. This light, healthy and inexpensive snack is extremely beneficial for the functioning of the gastrointestinal tract. The dish, the essential components of which are boiled vegetables: beets and potatoes, as well as pickled or fresh cucumbers, have many options.
Classic vinaigrette recipe
Vinaigrette is prepared from the most common products. According to traditional recipes, sauerkraut, pickles and pickled apples are added to it, which add a specific sourness to the dish. To make a classic vinaigrette you will need:
- 2-5 pcs. potatoes;
- 1 beet;
- 1 carrot;
- 2 pickled cucumbers;
- 1 soaked apple;
- 100 g sauerkraut;
- 50 g green onions;
- 2-3 tbsp. l. vegetable oil;
- ¼ cup 3% vinegar;
- 1 tsp mustard;
- sugar.
The soaked apple in this vinaigrette recipe can be substituted with a fresh one.
First of all, boil the vegetables separately: beets, potatoes and carrots. Then cool, peel and cut into slices, small cubes or strips. Slice the soaked apple and pre-peeled pickles in the same way. Place all prepared ingredients in a bowl and add sauerkraut to them.
Then prepare the vinaigrette sauce. The old Russian recipe recommends this type of dressing: stir in a small amount of cold water salt, sugar and dry mustard, pepper everything to taste and, stirring, pour in vegetable oil in small portions. Then dilute the resulting mixture with vinegar.
Before serving, season the vegetables with the cooked sauce, transfer the vinaigrette to a deep salad bowl, sprinkle with finely chopped green onions and garnish with boiled beetroot slices. You can also garnish this dish with fresh cucumbers and tomatoes.
Bean vinaigrette recipe
Vinaigrette with beans is no less popular and tasty. To prepare it, you need to take:
- 2 potatoes;
- 1 beet;
- 1 pickled cucumber;
- ½ cup dry beans;
- 3 tbsp. l. vegetable oil;
- parsley;
- lettuce leaves;
- salt.
If the vegetables for the vinaigrette are not boiled, but baked in the oven, the dish will acquire a special taste and aroma.
Sort, rinse and soak the beans for 6-8 hours in cold water. Then drain the water, and pour the beans again with fresh water and put on low heat to simmer. After 2 hours, when the beans are ready, discard them in a colander, cool and dry. Boil beetroot and jacket potatoes separately. Then refrigerate, peel and cut with pickled cucumber into small cubes or thin strips. If desired, you can also add sauerkraut, pickled apples and pickled mushrooms to the vinaigrette with beans. Please note that the finer the vegetables are cut, the tastier the vinaigrette turns out.
Mix the prepared components, salt to taste and season with vegetable oil. Before serving, sprinkle with finely chopped parsley and decorate with lettuce leaves.
