It is difficult to imagine a traditional Russian table without this dish - in Russia, vinaigrette is prepared both on holidays and on weekdays. Delicious, hearty and healthy, it owes its name to the word "vinaigre", which means "vinegar" in French.
Ingredients required for making classic vinaigrette
- 4-5 potatoes;
- 2 beets;
- 2 carrots;
- 3 pickles;
- 100 grams of white beans;
- 100 grams of green onions;
- 2 chicken eggs;
- 100 grams of slightly salted herring fillet;
- 3 tablespoons of unrefined sunflower oil;
- 100 milliliters of 3% vinegar;
- 1 teaspoon of granular mustard;
- salt;
- granulated sugar;
- ground black pepper.
Method of preparing classic vinaigrette
Bake unpeeled potatoes, carrots and beets in the oven until tender. Vegetables for vinaigrette can, of course, be boiled, however, when baked, they turn out to be tastier and retain more nutrients. Let the vegetables cool. Hard-boiled eggs. Boil the white beans and drain the liquid from them. Peel the cucumbers.
Peel and dice the baked potatoes. Peel and finely dice the carrots and beets. The smaller the vegetables for the vinaigrette are cut, the better - this is the simple secret of a delicious vinaigrette. To prevent the chopped beets from staining the other components of the vinaigrette, they must be mixed with a small amount of vegetable oil, and then put into the salad.
It is better to put the chopped ingredients for this dish in a large deep enamel or porcelain bowl for easier mixing.
Peel and chop the eggs. Add washed and finely chopped green onions. Then finely chop the fish (as for a herring "under a fur coat").
Excessively salted herring must be soaked in milk before preparing the vinaigrette.
Add boiled white beans and pickles, cut into small cubes. Mix everything well.
The vinaigrette will retain its freshness much longer if ingredients of different temperatures are not mixed during its preparation.
Prepare the dressing in a separate bowl. Mix mustard with sunflower oil. Add salt and pepper to taste. Add some sugar. Continuing to stir, dilute with vinegar. Before seasoning the vinaigrette, taste the sauce and add the missing ingredients if necessary.
Stir thoroughly and season with the vinaigrette. It is better to pour in the dressing in small portions, tasting the salad and making sure that the vegetables have time to absorb it.
Let the finished vinaigrette stand a little and serve. Can be garnished with fresh cucumber slices and parsley sprigs. The calorie content of a classic vinaigrette is approximately 120 kilocalories per 100 grams.
