If you are not familiar with one of the popular cold snacks of the Soviet era, then before preparing it, consider what goes into a regular simple vinaigrette. Step-by-step recipe with a photo. Video recipe.
Vinaigrette is a simple, healthy and delicious vegetable salad for the daily and lean table, which is known to many. There are a huge variety of his recipes, and everyone can experiment with the ingredients and prepare the dish to their liking. However, basic foods like beets, carrots, potatoes and pickles are always present in any dish. I propose to prepare such a simple classic recipe for vinaigrette. In addition, the low calorie content of the components allows you not to worry about your figure.
Vegetables are usually boiled in water for cooking, but you can also bake them in the oven in foil or grill, or use the microwave. By the way, vegetables will retain more vitamins when baked than when boiled, where part of them, unfortunately, is boiled out. You can supplement the salad with finely chopped green onion feathers, it will take on a brighter and more appetizing look. Cucumbers are usually taken canned, you can use purchased pickled ones. But the classic Russian vinaigrette is prepared using cask pickled gherkins. Well, for satiety, you can add canned green peas or boiled beans to the salad.
See also how to make lemon juice vinaigrette.
- Caloric content per 100 g - 135 kcal.
- Servings - 4
- Cooking time - 30 minutes for slicing food, plus time for boiling and cooling vegetables
Ingredients:
- Beets - 1 pc. big size
- Odorless vegetable oil - for refueling
- Carrots - 2 pcs.
- Salt - 1 tsp or to taste
- Potatoes - 2 pcs.
- Sauerkraut - 200 g
- Pickled cucumbers - 2 pcs.
Step-by-step preparation of a simple vinigrette, recipe with photo:
1. Prepare vegetables before cooking. Boil potatoes in their skins, beets and carrots in their skins. Then cool the food completely. When the vegetables are completely cold, start cooking. Peel them and cut the potatoes into medium cubes, about 0.5-0.7 cm sides.
2. Then slice the beets as well.
3. Do the same with carrots. Although the order of slicing is not important.
4. Dry pickled cucumbers with a paper towel to remove all moisture from the brine. Cut off the ends on both sides and cut the gherkins like all previous foods.
5. Put all the food in a deep bowl, pour over vegetable oil, salt and stir.
6. Ready vinaigrette simple send to the refrigerator to cool for half an hour and serve it to the table. After a while, all the ingredients will turn into a burgundy color, due to the presence of beets. If you want the vegetables to retain their color, then first season the chopped beets with vegetable oil and stir. And only after that add the rest of the salad components.
See also a video recipe on how to make a vinaigrette.
