The classic vinaigrette is a simple traditional Russian dish that can be prepared on weekdays for any occasion.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
A tasty and healthy snack salad "Vinaigrette" is known to all housewives. It appeared during the reign of Alexander I, was prepared only by eminent chefs, and was served exclusively for the royal feast. Today, salad has become so simplistic that it has become the most common. It is considered a snack dish, there are many recipes for it. Everyone can experiment with a variety of ingredients and prepare a dish to their liking. But still, the main components of the Russian classic vinaigrette, like potatoes, beets, carrots, pickles, onions and sauerkraut, are the basis of all vinaigrette recipes. Due to these products, the dish is very beneficial for human health, because it contains many minerals, vitamins, and most importantly has a low calorie content.
All ingredients used for the salad are used in approximately equal proportions, with the exception of onions, which are put in a little less. The vinaigrette is dressed with vinegar, salt and vegetable oil. But if you want to add variety to a classic salad, you can add a boiled egg or slightly salted herring to it, but then exclude sauerkraut, and replace boiled carrots with Korean. As a result of such additions, the vinaigrette will have a slightly different taste.
- Caloric content per 100 g - 102 kcal.
- Servings - 1.5 kg
- Cooking time - 20 minutes for cutting food, plus additional time for boiling and cooling vegetables
Ingredients:
- Boiled potatoes - 3 pcs.
- Boiled carrots - 3 pcs.
- Boiled beets - 2 pcs.
- Onions - 1 pc.
- Sauerkraut - 300 g
- Pickled cucumbers - 3 pcs.
- Green onions - bunch
- Salt to taste
- Sugar - 0.5 tsp
- Refined vegetable oil - for refueling
- Table vinegar 9% - 2 tablespoons
Making a classic vinaigrette
1. First of all, boil potatoes, beets and carrots in lightly salted water in their skins, then cool them completely.
Then peel the onions, chop them in half rings and marinate in vinegar, sugar and 50 ml of warm water. Leave it to sit for at least 15 minutes, but the longer the onion is in the marinade, the tastier the salad will be.
2. Next, peel the boiled beets and cut them into cubes about 8 mm in size.
3. Peel and cut the boiled potatoes to the same size as the beets.
4. Do the same with boiled carrots - peel and cut. Cut all the ingredients for the vinaigrette to the same size.
5. Blot pickled cucumbers with a paper towel to remove excess liquid and also cut.
6. Wash, dry and chop onions.
7. Fold the products into a large container, add sauerkraut and pickled onions there, squeeze out excess liquid with your hands. Season the salad with vegetable oil, salt to taste, mix everything well and serve.
See also the video recipe: Vinaigrette - classic.
