Vinaigrette with pickled or pickled cucumbers. Vinaigrette with homemade pickles. How to make your own vegetable decoration

The article offers you some of the most delicious recipes for making vinaigrette.

Vinaigrette is a delicious salad made from simple ingredients that every housewife can prepare for lunch or dinner. Depending on your preferences, the salad ingredients can be changed, but the main ones remain unchanged: beets, carrots, potatoes. The secret of the special and unique taste of vinaigrette is mixing salted, pickled and fresh boiled vegetables.

How long to cook vegetables:

• Potato - 20 minutes (time may vary, plus or minus 5 minutes, depending on size and variety).
• Carrot - 20-30 minutes (depending on how large the carrot is).
• Beet - 35-50 minutes (depending on how large the beets are).

IMPORTANT: You can check the readiness of vegetables by piercing them with a sharp thin knife; if they are soft and the tip goes through, the vegetables are ready.

However, the intensity of the fire is different for everyone, so be careful not to overcook the vegetables. Check for doneness a little earlier.

How to prepare vinaigrette salad without coloring the vinaigrette: tips

Vinaigrette is a very bright salad due to the fact that beets in its composition provide a coloring pigment. However, many people do not like this feature, which does not appear immediately, but after several hours.

To prevent the salad from being “colored,” you should cut the beets separately and store them in another container (not with the other ingredients).

The ingredients should be mixed only just before serving and in small quantities directly in the plate, after the remaining ingredients have been coated with vegetable oil, which will not allow the beet pigment to quickly spread to other products.

This way the dish will retain all its bright colors (orange, green, white, pink, yellow, brown) and will not be all pink.

Regular classic vinaigrette with sauerkraut, green peas: composition, step-by-step recipe

The classic recipe consists of the main components (pickled and fresh vegetables) added in equal quantities.

What you will need to have:

• Potato -
• Carrot -
• Beet - 1-2 large fruits (adjust the amount of beets to your taste).
• Peas –
• Onion –
• Sauerkraut - 100-150 gr. (you can have sauerkraut with onions and carrots).
• Fresh herbs -

How to prepare:

• Vegetables are boiled and then peeled
• Each ingredient is cut into small cubes
• Place all ingredients in a large bowl or saucepan
• Drain the brine from the peas and add it to the salad.
• Add the cabbage without brine to the total mass, no need to chop.
• Season everything with oil, you can add salt to the vinaigrette if desired.

Vinaigrette with beans, salted mushrooms and vegetable oil: ingredients, recipe

The vinaigrette must have some “sourness”. You can achieve it in several ways by adding canned peas, sauerkraut or pickles, or mushrooms to the salad. You can simply sprinkle the salad with some vinegar or lemon juice.

INTERESTING: Salted mushrooms are not added to every vinaigrette. This is an interesting way to diversify an already boring salad. You can use any mushrooms, but when adding them, exclude cucumbers and cabbage so that the vinaigrette is not too salty.

What ingredients should you have:

• Potato - 3-4 pcs. (boiled “in their jackets”, the number of potatoes depends only on their size).
• Marinated champignons – 1 jar in 500 g (champignons are preferable because they can be easily cut into cubes, but if you wish, you can use absolutely any mushrooms).
• Canned beans – 1 jar (necessarily without tomato).
• Beet - 2 pcs. medium size (depend on your taste).
• Onion – 1 PC. (large: white or blue)
• Carrot - 2 pcs. large (smaller quantities are possible)
• Homemade sunflower oil – a few tbsp.
• Greenery - dill or parsley (for serving or adding to salad).
• Green onions – half a bunch, crumble into salad

How to do:

• Cut the potatoes, carrots and beets (you can also chop them and fold them separately so as not to “color” the whole salad) into small cubes and pour them into a salad bowl.
• Add beans from a jar without brine, as well as mushrooms, chopped in the same way as other vegetables.
• The onion is finely crumbled, the same is done with the greens.
• The salad is dressed with homemade oil, you can add salt and mix everything thoroughly.

Vinaigrette with fresh cabbage and pickles: ingredients, recipe

This is another “classic” vinaigrette recipe that is prepared quite often.

What you will need to have:

• Potato - 3-4 pcs. (boil in their uniforms)
• Carrot - 2-4 pcs. (the number of fruits depends only on their size).
• Beet - 1-2 pcs. (adjust the amount of beets to your taste).
• Peas – 1 jar of 300 gr. (canned)
• Onion – 1 PC. (large white or blue)
• Sauerkraut - 100-150 gr.
• Homemade vegetable oil from sunflower – a few tbsp. (corn is also ideal).
• Fresh herbs - a bunch of dill with parsley for serving or adding to a salad.

How to do:

• Boiled vegetables are peeled and cut into small cubes.
• To the vegetables you should add canned peas from a jar without their brine.
• Cucumbers are cut into cubes and added to vegetables
• Onion finely chopped
• All ingredients are mixed, sauerkraut is added
• Vinaigrette is seasoned with oil and sprinkled with herbs

Vinaigrette with seaweed, dressing sauce with mustard and vinegar: ingredients, recipe

This is one of the most original variations of making vinaigrette. Sea kale is always sold in assortment (canned or by weight, spicy with garlic or with vegetables) in modern stores. It will “diversify” the usual vinaigrette. You can feel free to serve this dish on a holiday table or cook it for yourself, following a proper diet.

What you will need:

• 3-4 pcs. (the quantity depends on the size of the fruit).
• Beet - 2-1 pcs. (if the beets are large, then 1 piece will be enough).
• Carrot - 2-3 pcs. (depends on how big it is)
• 200-300 gr. (necessarily “sour”).
• Green pea - 1 can (canned food without brine)
• Bulb- 1 PC. (if you like)
• Seaweed - 120-150 g (any: spicy, marinated, with garlic, red pepper).
• a few tbsp. (store-bought will do, but homemade is more fragrant).
• Mustard – 1-2 tsp. (needed for preparing dressing for this vinaigrette, adjust its quantity to taste).
• Vinegar - 0.5 tsp (necessary for preparing the dressing, it is better to use apple or wine).
• Green onions – small bun

How to cook:

• The vegetables are boiled and cooled, after which they should be completely peeled and cut into small cubes.
• The pickled cucumber and onion are chopped in the same way, the peas are simply poured into the main mass.
• Place the seaweed without marinade in a common salad bowl and mix everything thoroughly, seasoning the vinaigrette with a special sauce.
• Chop green onions over salad before serving or while mixing ingredients

IMPORTANT: Mix a few tablespoons in a bowl. oils with vinegar and mustard. Pour this dressing over the entire salad and mix it thoroughly.

Vinaigrette with fresh cucumbers: ingredients, recipe

This is a “special” salad recipe, because it mixes 5 types of vegetables: boiled, canned, pickled and fresh. This vinaigrette is relevant in the hot summer season. If desired, you can add any herbs, lemon juice, green onions, fresh sweet or bell peppers, some cut tomatoes.

What you will need:

• Potato - 2-3 pcs. (depending on the size of the potatoes)
• Carrot - 1-2 pcs. (large or small)
• Beet - 1-2 pcs. (if large, one will be enough)
• Fresh cucumber - 2-4 pcs. (depending on how big they are).
• Green peas - 1 jar (canned)
• Sauerkraut– 100-150 gr. (mild, white)
• Homemade oil (sunflower)– a few tbsp.
• Onion – 1 PC. large
• Green onions, any greens - small bun

How to cook:

• Vegetables are boiled, cooled, peeled, and cut into neat cubes.
• To these are added fresh cucumber, cut in the same way, peas without brine and sauerkraut without marinade.
• Greens and onions should be finely chopped, added to the total mass or left for serving.
• The vinaigrette is seasoned with oil and, if desired, you can add a little salt and sprinkle with lemon juice.

Vinaigrette with herring and mayonnaise: ingredients, recipe

This salad recipe is very similar to the classic “Herring under a fur coat”, but differs in the nature of cutting the ingredients and some components. However, it is very tasty due to the compatibility of the ingredients and this vinaigrette can be safely served on a holiday table, cooked for dinner or for a change.

What you will need to have:

• Potato - 3-4 pcs. (not large jacket potatoes)
• Carrot - 2-4 pcs. (the amount of carrots depends on their size).
• Beet - 1-2 pcs. (1 large or 2 small)
• Herring - 1 large fish (salted or lightly salted)
• Peas – 1 jar approximately 300 g. (canned).
• Onion – 1 large (any: white or blue)
• Pickled cucumber – 2 pcs. (can be excluded if desired)
• Fat mayonnaise - a few tbsp.
• Fresh herbs - a bunch of dill with parsley for serving or adding to a salad.

How to prepare:

• Vegetables are boiled, then cooled and peeled
• All ingredients are cut into small cubes and poured into a large salad bowl.
• Peas without brine are poured into the salad
• The herring is cleaned of its entrails and skeleton, cut into cubes and added to the total mass.
• Season everything with mayonnaise; if desired, you can sprinkle the vinaigrette with fresh herbs before serving.

Dietary vinaigrette without potatoes for weight loss: ingredients, recipe

Vinaigrette is a great dish for those who follow a healthy diet and are trying to lose weight. The main thing is to choose the right ingredients and exclude the most high-calorie ones.

What will be useful:

• Carrot - 1-2 pcs. (large)
• Beet - 1-2 pcs. (depending on size)
• Onion – 1 PC. (medium or large)
• Green onions – small bunch (you can also use any other greens).
• Green pea - 1 jar (canned)
• Sauerkraut - 100-125 gr. (without brine)
• Pickle - 1-3 pcs. (depending on size)
• Canned or boiled beans – 100 gr. (canned without tomato).
• Vegetable oil - a few tbsp.
• clove of garlic - optional

How to cook:

• Boiled vegetables are peeled and cut into cubes, poured into a salad bowl.
• Sliced ​​pickles, boiled beans and canned peas are added to them.
• After this, you can chop the greens and squeeze out a clove of garlic.
• The salad is dressed with oil (olive or flaxseed, you can use any) and mixed thoroughly. You can season with salt and pepper and dried herbs.

Vinaigrette without cucumbers and green peas: ingredients, recipe

What you will need:

• Potato - 2-3 pcs. (the quantity depends on the size of the potatoes).
• Carrot - 1-2 pcs. (large or medium)
• Large beans - 100-150 gr. (dry)
• Fresh cucumber - 2-3 pcs. (quantity depends on size)
• Beet - 1 PC. (large)
• Green onions – small bunch (you can use any greenery).
• Bulb (blue) – 1 PC. (average)
• Bell pepper - 1 PC. (large, can be replaced with a couple of regular sweet peppers).
• Pickled white cabbage – 100 gr.

How to cook:

• Vegetables and beans are boiled until tender, cooled and peeled.
• Place the chopped vegetables in a salad bowl, add cucumber and boiled beans, bell pepper.
• Finely chop the greens and onions
• You can dress the salad with sunflower oil or a dressing based on oil, vinegar and mustard (spicy with Dijon).

Vinaigrette with apple and without cabbage: ingredients, recipe

Apple is an unusual but very tasty ingredient for vinaigrette. It is important to choose the “correct” sweet and sour apple (a sweet one will not work, because beets should give sweetness to the salad, and a sour one will ruin the whole taste of the vinaigrette).

What to prepare for the salad:

• Potatoes "in their uniforms" - 2-3 pcs. (small)
• Apple - 1 PC. (varieties Ai-Dared, Ligold, Jonathan)
• Pickle - 2-3 pcs. (depending on size)
• Dark beans- 100 gr. (boiled)
• Carrot - 2-3 pcs. (medium size, not very large)
• Beet - 1 PC. (quite large)
• Onion (blue or white) – 1 head (not large)
• Parsley - 11 small bunch
• Sunflower oil - a few tbsp.

How to cook:

• Boiled vegetables are cooled and finely cut into cubes.
• The same should be done with the apple and pickled cucumber.
• The onion and herbs are finely chopped, you can add green onions.
• Season the salad with oil, add salt and any aromatic spices and herbs.

Vinaigrette with egg: ingredients, recipe

This vinaigrette is more satisfying and has a mild taste, fatty and rich due to the addition of eggs and mayonnaise to the salad.

What you will need:

• Potato - 2-3 pcs. (boiled in uniforms)
• Egg - 4-5 pcs. (boiled hard)
• Carrot - 1-2 pcs. (also boiled)
• Beet - 1 PC. (large fruit)
• Onion – 1 head (medium)
• Pickle - 2 pcs. (average)
• A bunch of any greenery - small
• Mayonnaise - a few tbsp. (bold)
• Canned peas, corn or beans – 1 small jar.

How to cook:

• Place the chopped boiled vegetables in a salad bowl, add cucumbers and onions.
• The greens should be chopped very finely, and the eggs should be cut into cubes.
• Add a can of peas (or beans, but without tomatoes).
• Season the vinaigrette with mayonnaise and mix thoroughly; you can improve the taste of the salad with any spicy seasonings.

Vinaigrette with meat: ingredients, recipe

Of course, this is not a “classic” vinaigrette, but, nevertheless, a tasty and satisfying salad for any occasion: for dinner or lunch, for a holiday table.

What you will need:

• Potato - 2 pcs. (large, boiled in their uniforms)
• Beet - 1 PC. (large)
• Carrot - 1 PC. (large)
• Beans - 200 gr. (boiled or canned)
• Cooked meat - 300-400 gr. (you can also use beef or chicken).
• Sauerkraut - 100-150 gr.
• Onion – 1 small onion (white or blue)
• Green onions – small bun
• Salad dressing – a few tbsp. butter (or mayonnaise), a little mustard and vinegar.

How to cook:

• Boiled vegetables should be peeled and finely chopped
• Add beans and sauerkraut to the vegetables in the salad bowl.
• Meat should be cut as finely as vegetables.
• The greens and onions are chopped very finely and added to the rest of the ingredients.
• Pour the dressing over the salad and toss thoroughly

Vinaigrette with corn instead of peas: ingredients, recipe

Corn will allow you to improve the taste of your usual vinaigrette.

What you will need:

• Potatoes (boiled in their jackets) – 3-4 pcs.
• Beet - 1 PC. (large)
• Carrot - 1-3 pcs. (depending on size)
• Pickled cucumber (or gherkins) – 100-200 gr.
• Canned corn - 1 jar
• Bulb- 1 PC. (small)
• Sauerkraut - 120-150 g.
• Sunflower oil (homemade) – a few tbsp. (store-bought or corn will also work).

How to cook:

• Vegetables are boiled and cooled, cut into small cubes.
• The pickled cucumber and onion are chopped, the corn is poured into the main mass.
• Add cabbage and finely chopped greens to the rest of the ingredients.
• Dress the vinaigrette with oil

Vinaigrette with sprat: ingredients, recipe

Sprat is a small fish with a rich and salty taste, somewhat reminiscent of herring. It can also be added to a vinaigrette to create a more modern version of the salad.

What you will need:

• Potato - 2-3 pcs. (small, boiled in their uniforms).
• Beet - 2 pcs. (small size)
• Korean carrot - 100 gr. (with garlic)
• Pickle - 1-2 pcs. (medium size, not small)
• Green peas (canned) – 0.5 cans (without brine).
• Sprat – 200-300 gr. (refined)
• Refueling – a few tbsp. oils, mustard beans and spices

How to cook:

• Potatoes and beets are boiled, then cut into cubes.
• Vegetables are poured into a salad bowl, chopped cucumber, peas and Korean carrots are added.
• Pour in the dressing and mix thoroughly
• Place sprat (fillet without backbone) on top of the salad.

How to make a tasty vinaigrette: with Tips:

• For salad, choose “old” beets; they have a richer taste and sweeter quality.
• For dressing, you should use homemade oil, which has a richer taste and aroma than filtered store-bought oil.
• Corn, olive or linseed oil (choose to taste) is also suitable for dressing.
• The secret of a delicious vinaigrette is an abundance of vegetables and different ways of preparing them (cooking, pickling, fermenting, salting).
• You can also season the vinaigrette with sour cream or mayonnaise (or serve).
• For added spice, add a clove of garlic to the salad.

How to decorate a vinaigrette for a festive table for the New Year, birthday March 8, February 14, 23, wedding, anniversary: ​​ideas, photos

You can serve the vinaigrette in different ways; it is not at all necessary to put it in a slide or place a huge salad bowl on the table. Try to highlight the main ingredient, especially if it is quite unusual for a classic salad recipe.

How to decorate:

• Greenery
• Green onions
• Onion rings
• A rose cut from carrots or beets
• Boiled egg
• Fish fillet
• The salad can be laid out in an unusual form
• You don’t have to mix the salad, but simply lay out each ingredient beautifully.

Video: “Principles of preparing vinaigrette”

The history of vinaigrette

Boiled vegetables have always been popular in Russian cuisine, often served whole. But under the influence of French cuisine, our chefs began to mix different types, first cutting them into small squares.

The name “vinaigrette” itself rather referred to the special sauce that was used to dress the salad. It consisted of wine vinegar, mustard, sugar, and salt. Currently, numerous dishes are seasoned with this mixture. A modern vinaigrette with a recipe that has survived to this day is seasoned with sunflower oil or mayonnaise.

Three secret rules for making a quality vinaigrette

All housewives involved in cooking know how to prepare a vinaigrette with pickles. But not everyone pays attention to the fact that this dish must be prepared in compliance with certain rules. Vinaigrette is a rather colorful dish, and its aesthetic appearance depends on how the chopped vegetables look. Let's look at the basic rules for preparing the dish.

Rule #1

In order to get a high-quality vinaigrette, you need to balance it a little. To compose the dish, only high-quality products of the same degree of readiness should be used. If during the cooking period the potatoes fall apart and become loose, then such a vegetable is not recommended for slicing into a salad. It's best to leave the ingredients a little undercooked, otherwise they will turn the vinaigrette into mush. Also, do not cut into vinaigrette those that are too watery as they will create excess moisture.

Rule #2

All necessary products must be taken in equal proportions. Potatoes should not dominate the recipe, despite the fact that they are the basis of the dish. If the amount of salad is made based on one can of green peas, then the remaining ingredients are calculated at the same rate.

Rule #3

In order for the dish to have a high aesthetic appearance, it is necessary to prevent the beet juice from staining the ingredients. To do this, place the chopped beets in a separate container and add vegetable oil to it. A thin film of oil will stop the color from spreading and protect the rest of the vegetables from staining.

A culinary recipe for making vinaigrette is always evaluated according to two parameters - taste and aesthetic appearance of the dish. The second point should not be neglected, even if the food is being prepared for a regular family dinner. A good housewife should always follow the rule of balancing taste and appearance.

Vinaigrette with pickles: classic salad recipe

In order to prepare a vinaigrette, you need to boil three vegetables in their jackets (potatoes, carrots, beets). All these ingredients are taken in equal quantities. Beets take much longer to cook than other vegetables, so it is recommended to cook them separately.

After all the vegetables have been peeled, they need to be cut into equal cubes. It is best to do this manually, since using various devices is not always effective.

To the chopped vegetables add a can of green peas, onions to taste and, of course, pickled cucumber. It is advisable to use barrel options. Some housewives add sauerkraut to the salad, but this is not necessary.

The finished vinaigrette with pickles, the recipe for which is described above, is seasoned with unrefined sunflower oil.

Do you like vinaigrette? Everyone's favorite salad since childhood. This is a popular salad, easy to prepare and budget-friendly.
Refers to cold snack foods. The vinaigrette includes boiled beets, potatoes, carrots, as well as sauerkraut or pickles and green or onions. This dish is also tasty and healthy, contains many vitamins as it is prepared from vegetables from the garden.

The name of the dish comes from the French vinaigrette sauce (from the French vinaigre - vinegar; vinaigre - something sprinkled with vinegar). A cold vegetable dish served as an appetizer and common in Russian cuisine. From the middle of the 19th century. This is how they began to call salads made from boiled vegetables flavored with vinegar in Russia.
There are a lot of variations of vinaigrette salad, with herring, seafood, pickled or salted mushrooms, seaweed, squid... Each housewife has her own secrets for preparing the salad. Step-by-step vinaigrette recipes with photos in this article will help you make your vinaigrette amazingly tasty.

Dear readers, first I would like to ask you to pay a little attention and move a little away from the main topic. Because I want to remind you that very soon on June 14, a book will be published on how to create and maintain your own blog, something like mine. Thanks to a blog, you can run a business without leaving your home, with a computer and Internet access at hand. You will find everything else in the same book, edited by Denis Povaga. We have already talked about this before and there was a separate post on this blog ().

Today, June 14, Blogger's Day, you will receive a link to a special page from where you can download a free book for a limited time. The book will be available for a certain time, do not miss this important moment, download it right now. This link is already active for free download of the book. Now let's get back to our classic vinaigrette recipes.

Classic vinaigrette recipe. Step-by-step cooking recipe

Delicious salad from Soviet childhood.

Compound:
Potatoes - 4 pcs.
Carrots - 1 pc.
Beets - 2 pcs.
Salt - to taste
Onion - 1 pc.
Canned peas - 1 can
Pickled cucumbers - 3 pcs.
Vegetable oil - 3 tbsp. l.

Preparation:

Potatoes, carrots and beets must be boiled in advance.

Cut a small onion into half rings very, very thinly.

Cut the carrots into cubes.

Cut the potatoes into cubes.

Cut the pickled cucumber into cubes.

Cut the beets into cubes.

To prevent the beets from instantly turning the salad black, you need to water them with vegetable oil.
Mix well and let stand for a couple of minutes.

All the necessary ingredients for the vinaigrette are ready.

Gently mix the salad and add salt to your taste. Since we doused the beets with vegetable oil, it turns out that the salad is already seasoned. Bon appetit!

Recipe for a classic vinaigrette with peas

Let's prepare a vinaigrette using canned peas.

Ingredients of the vinaigrette:
Large beets - 1 pc.
Green peas - 1 jar
Carrots-2 pcs.
Potatoes-3 pcs.
Pickled cucumbers-300 gr
Vegetable oil -150
Salt

Preparation:

Boil beets, potatoes and carrots until tender, cool and peel.

Pour green peas into a salad bowl. Finely chop the onion and add to the peas.

We also finely cut the beets and pickles into cubes and put them in a salad bowl.

Then add the diced carrots.

And finely chopped boiled potatoes.

Season the vinaigrette with sunflower oil and add salt to taste if necessary. Mix all ingredients.

Bon appetit!

Recipe for a classic vinaigrette with sauerkraut

A recipe for vinaigrette with sauerkraut - this folk dish simply cannot be unsuccessful or tasteless. And even though the vinaigrette recipe, as they say, is not entirely Russian, a salad of beets, potatoes, carrots and cucumbers is our food.
Compound:
Small beets - 3 pcs.
Potatoes - 3 pcs.
Carrots - 1-2 pcs.
Red onion - 1 pc.
Sauerkraut - to taste
Pickled cucumbers - to taste

How to make vinaigrette with sauerkraut:

Boil the vegetables (beets separately). Peel and cut into small cubes. Mix the beets with vegetable oil first - then it will not color the rest of the products. If using sauerkraut for a vinaigrette, add cucumbers as desired.

Add onions to the salad before serving the vinaigrette with sauerkraut. Bon appetit!

Vinaigrette with herring

Herring goes very well with all components of the vinaigrette.
Compound:
Beetroot – 1 kg
Carrots – 700 g
Potatoes - 1 kg
Pickled cucumbers – 300 gr
Green peas – 300 gr
Herring - 2 pcs.
Mayonnaise - 50 gr
Green onion

Preparation:

First, cook the beets, carrots and potatoes until tender. It's a long time, an hour and a half, at least. Then we clean the boiled vegetables and proceed to the most important thing - cutting the vinaigrette.

We cut vegetables into small cubes. We cut the herring, remove the bones, cut into small pieces. Everything in the vinaigrette should be cut into approximately the same size.
Add pickles and peas. Mix.

At first the mixture is multi-colored. If you immediately sprinkle it with sunflower oil, it will remain that way. And if you let it sit, the vinaigrette will gradually become monochromatic - the beets will color everything. If you like the second option, wait for it to color. Then sprinkle a little oil.

Since we cook a lot at once, we leave the vinaigrette unseasoned in the pan, it will last longer. And a small part that will be eaten at a time is seasoned with mayonnaise. Bon appetit!

How to make vinaigrette with beans

Compound:
Beetroot (medium) - 1 pc.
Carrots (large) - 1 pc.
Potatoes (medium) - 4 pcs.
Herring - 2 pcs.
Green olives
Green onion (bunch)
Mistral “Kindi” beans – 1 cup
Large cucumber - 1 pc.
Vegetable oil (any flavored, for dressing)

Preparation:

Pre-soak the Kindy beans in cold water, preferably overnight, and boil until fully cooked.

Bake beets, potatoes, carrots in the oven or boil in a double boiler until fully cooked and cut into small cubes.

Peel the herring, fillet it, cut it into small pieces. Cut green onions, olives, and cucumber into small cubes.

Mix all ingredients in a common bowl and season with aromatic oil. You will get a great salad. Bon appetit!

Advice
Use regular beans instead of canned beans. Soak it overnight in water, then boil until tender.
If you don't like potatoes, let boiled beans take their place. And don’t forget fresh herbs, green onions, tomatoes - these ingredients are largely responsible for the taste of beet salad.

Vinaigrette with freshly pickled mushrooms

Ingredients for 8 servings:
Boiled carrots - 100 g
Boiled beets - 150 g
Boiled potatoes - 200 g
Cucumbers (salted) - 120 g
Green peas - 50 g
Beans (boiled) - 100 g
Cabbage (sauerkraut) - 150 g
Fresh champignons - 250 g
Onion - 70 g
Vinegar - 70 g
Vegetable oil - 120 g
Spices
Sugar - 1 tsp.

Preparation:

Wash and cut the champignons.

Cut the onion into half rings.
Mix onions with mushrooms. Add to them the spices paprika, onion powder, garlic powder, a little soy sauce, black pepper, salt, and dried herbs. Now add vinegar and, stirring occasionally, let it brew for 30 minutes. The mushrooms are ready.
Prepare the sauce. To do this, mix vegetable oil, sugar and vinegar with spices (drained after marinating the mushrooms) and beat well.
Immediately season the beets with some of the sauce and let sit for 10 minutes without mixing with other vegetables to avoid coloring them.

Cut carrots, potatoes, cucumbers into cubes. Now mix all the ingredients and season with sauce.

Garnish with mushrooms and herbs. Bon appetit!

Salad vinaigrette. Recipe with squid

A familiar dish can take on an unusual taste if you cook it with tender squid and pickled onions.

Compound:
Boiled beets - 1 pc.
Boiled carrots - 2 pcs.
Boiled potatoes – 4-5 pcs.
red onion - 1 pc.
Three squid carcasses
Fresh and pickled cucumber
Salt and pepper
Vinegar raises oil.
Canned peas – 2 tbsp. l.
Greenery

Preparation:

Finely chop the onion and marinate for half an hour. For the marinade, mix three tablespoons of water, a tablespoon each of vinegar and oil, add table sugar. spoon, teaspoon of salt.

Clean and rinse the squids. Place them in boiling water for two minutes, adding salt. Then remove the squid and cool.

Cut the potatoes into cubes. Add chopped beets and carrots.

Add fresh and pickled cucumbers. Drain the marinade from the onions, dry them, and add to the vinaigrette. Place the peas.

Cut the squid into thin strips and add to the vinaigrette.

Add salt, oil and pepper, stir.

Serve sprinkled with herbs. Bon appetit!

How to make your own vegetable decoration

Let's decorate our vinaigrette with sprigs of dill and parsley leaves. We will also make roses from beets and carrots.

We cut the beets into circles very thinly, we will make roses from them. We also cut the carrots into thin circles.

We lay out the beet petals in a line, overlapping each other, 5-6 pieces. Stepping back from the edge by half of one beet petal, lay out three carrot petals.

Wrap carrot petals in beet petals. Until you get a rose.

We trim off the excess beets so as not to interfere.

Decorate the salad with the finished flower. We make 4-5 such flowers. and place on the salad evenly in a circle.

Carefully remove the form. It turns out to be a beautiful salad and it looks very appetizing; it will look impressive at any feast.

Vinaigrette salad “Fish” - a simple, quick and original recipe

If you try and decorate a simple salad beautifully, you can serve it on a festive table. Take the design idea - the salad looks impressive when placed in portioned baskets.

Compound:
2 cans “Sardine in oil”
Beetroot – 4 pcs.
Carrots – 6 pcs.
Potatoes – 4 pcs.
Mayonnaise
Pepper

Preparation:
A very easy salad, both to prepare and to digest, with an unusual taste. Prepares quickly.

Boil medium-sized vegetables until tender. Cool. Cut into small cubes.

Mash canned fish and mix with vegetables. Season the salad with mayonnaise.

Place in a salad bowl, sprinkle with allspice. Garnish with parsley. Bon appetit!

Subtleties of cooking
Baked vegetables will make the salad tastier and healthier.
If you don't like brightly colored foods, start putting vegetables with chopped beets in a container, after pouring oil on them.
Do not use metal utensils that oxidize.
Do not add a lot of oil - the food should not “float” in it.
To prevent the salad from turning sour quickly, do not mix hot and cold ingredients.
Pre-squeeze excess brine from cucumbers.
First salt, then oil.
Remember: unrefined oil is healthier.
Do not store the vinaigrette for more than a day.

Vinaigrette a La Coutouzov

Interesting vinaigrette recipe. The salad is bright, impressive and very tasty.

Compound:
Boiled veal (beef) - 300 gr
Lightly salted herring - 1 fillet
Green apple - 1 pc.
Large boiled carrots - 1 pc.
Large boiled beets - 1 pc.
Stems of petiole celery
Small pickled cucumbers - 4-5 pcs.
Marinated mushrooms (mushroom “assortment”) - 4 pcs.
Lettuce leaves for serving
Radishes for decoration
Red caviar for decoration - 4 tsp.
Hard-boiled egg for decoration - 1 pc.
…………………………………
For the Vinaigrette sauce:
Olive (sunflower) oil - 6 tbsp. l.
Mustard - 1 tsp.
Table horseradish - 0.5 tsp.
A few drops of lemon juice (balsamic vinegar)
Salt - to taste
Black pepper - to taste
………………………………..
For other refills:
Sour cream - 2 tbsp. l.
Mayonnaise - 2 tbsp. l.

How to prepare Vinaigrette salad a La Coutouzov:

Peel the beets and carrots and cut into strips.

Finely chop the mushrooms, pickled cucumbers and celery. Peel the apples and cut into strips, sprinkle with lemon juice.
Cut the herring fillet into thin slices. Cut the boiled meat into strips. Wash the lettuce and radishes.

Cut the radish into slices. Peel the egg and cut into rings.

Make a dressing. Add mustard, horseradish, lemon juice (balsamic vinegar) to the oil.

Mix everything well, season with pepper and salt to taste.

Place lettuce leaves on a serving dish and place a mold on the leaves. The shape can be cut out of a one and a half liter plastic bottle, height - 6 cm, diameter - 9 cm. And lay out the salad in layers:
1. beets, pour over the sauce, 2. herring fillets, 3. apple, pour over the sauce, 4. celery, 5. meat, pour over the sauce, 6. mushrooms, pour over the sauce, 7. carrots, pour over the sauce, 8. pickled cucumbers.

Garnish the salad with a circle of egg, red caviar and radishes. Carefully remove pan and serve immediately.

Another option is seasoned with sour cream or mayonnaise. Bon appetit and delicious stories!

Vinaigrette is a simple and elegant salad that will decorate both everyday and holiday tables. I hope you find the salad recipes in this article useful. Cook with pleasure!

If you liked the article and found it useful, share it on social networks. Social media buttons are at the top and bottom of the article. Thank you, come back to my blog often for new recipes.

P.S. Dear readers! School of bloggers by Denis Povag - access to WhatsApp class of bloggers for 12 months with a promotion of 1 day -57% https://povaga.justclick.ru/aff/sl/kouhing/vivienda/

musical greeting card on this wonderful holiday. For older people, this will be a small journey into the past, the world of childhood - remember the magnificent emotional films “Youths in the Universe”, “Solaris”, “Milky Way”. The red thread running through them is the hope and dream of humanity - the exploration of space, other planets, worlds, knowledge of the Universe. Enjoy watching!

Dear readers, another important and useful news from my blogging mentor Denis Povag. I recommend it to those who want to earn money:

Vinaigrette is a simple, tasty and healthy vegetable dish that can be easily prepared at home. Today there are a huge number of options for preparing vinaigrette. The main ingredients of the dish are beets, potatoes, carrots, onions, sauerkraut, pickled cucumbers, and canned peas. Vegetable oil is used as a dressing. The appetizer can also be supplemented with mushrooms, herring, beans, and crab sticks.

Vinaigrette is very popular not only in the CIS countries, but also in Europe. Although the dish is considered Russian, similar salads are present in the cuisines of Scandinavia, France, and Germany. Vinaigrette can be consumed by people on a diet. Thanks to the presence of vegetables in the recipe, the salad helps normalize metabolism and has a beneficial effect on the gastrointestinal tract.

There is an opinion that the vinaigrette was created at the court of Tsar Alexander the First. A cook from France (Antoine Careme), who worked in the royal kitchen, saw his Russian colleagues pouring vinegar over chopped vegetables and asked: “vinaigre?”, which translated meant vinegar. Since Russian chefs did not understand French well, they decided that this was the name of the dish, but Antoine only wanted to make sure that vinegar was used as a dressing for preparing the dish. Since then, vegetable salad has been called vinaigrette.

This is probably the most popular version of vinaigrette, which is most often prepared by housewives in many homes. Vinaigrette is largely associated not only with beets, but also with the addition of, in addition to potatoes and carrots, green peas and pickled or pickled cucumbers. It is the last ingredients that give this salad that very recognizable taste.

In order to reduce the cooking time, use purchased, already cooked and chopped vegetables, which are sold in special sealed packaging.

You will need:

• potatoes (boiled in their jackets) – 7 pcs.;
• boiled beets – 4 pcs.;
• boiled carrots – 4 pcs.;
• peas – 300 g;
• cucumbers – 5 pcs.;
• onions (bulb) – 4 pcs.;
• vegetable oil;
• green onions;
• vinegar;
• sugar – 1 tbsp. l.;
• salt.

Preparation:

1. For a tasty vinaigrette, where the onion will not taste bitter or burn, you need to marinate it. Cut the peeled onion into medium cubes. Pour 0.5 liters of water into a bowl, add 2 tablespoons of vinegar and the same amount of sugar. Place chopped onion in a bowl with water, vinegar and sugar. Leave for an hour.

2. While the onions are pickling, cut the beets first into slices and then into small cubes. Brush the beets with vegetable oil. This must be done so that it does not release a lot of juice and color other vegetables.

3. Cut the peeled potatoes into 2 parts, then cut into slices, then chop into cubes.

4. Cut the pickled cucumbers and peeled carrots, as well as all the vegetables (into cubes).

5. Combine all chopped ingredients in one large saucepan. Add peas to the container.

6. Rinse the pickled onions under cold water and add them to the pan.

7. Wash the green onions and cut them into small pieces and add them to the vegetable mixture. Mix all the ingredients of the dish.

This vinaigrette can be stored undressed for up to several days in the refrigerator. Take it out as desired and eat it for lunch and dinner. Very healthy and tasty.

The salad appeared as a result of the fusion of two dishes - “herring under a fur coat” and the traditional “vinaigrette”. In the vinaigrette, instead of herring fillets, you can use preserved food, because it is often easier to buy in any store.

You will need:

• potatoes – 3 pcs.;
• beets – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• green peas – 4 tbsp. l.;
• herring fillet – 1 pc.;
• cucumbers (salted) – 2 pcs.;
• green onions;
• salt;
• ground black pepper.

For refueling:

• table vinegar - 1 tbsp. l.;
• Sunflower oil – 3 tbsp. l.

For the marinade:

• sugar – 1 tsp;
• salt – ½ tsp;
• water – 2 tbsp. l.;
• vinegar - 2 tbsp. l.

Preparation:

1. To prevent onions from becoming bitter in a dish, marinate them. To do this, peel the onion, chop finely, and place in a bowl. Add salt, sugar, water, vinegar to it. Leave to marinate for 15 minutes.

2. For the vinaigrette, you need to prepare the vegetables in advance. Boil them in their skins and cool. Then peel off the skin. First peel the boiled beets, potatoes and carrots and then cut them into medium cubes.

3. Check the herring fillet for seeds. Then chop into medium cubes.

4. Cut the pickled cucumbers into small cubes.

5. Place all the chopped vegetables in a deep bowl. Drain the pickled onions and place them in a bowl.

7. Use a mixture of vinegar and vegetable oil as a dressing. Pour in its container.

8. Season the vinaigrette with salt and pepper and mix thoroughly. The salad should sit for an hour.

Place the dish in a salad bowl, sprinkle with finely chopped herbs and serve. Bon appetit!

Hearty vinaigrette with beans, fresh cucumbers and herbs

When preparing this dish, you can use not only white, but also red beans. If you don't want to cook beans, use canned beans. Unlike previous recipes, here we will use fresh cucumbers. This salad will be more useful for those who cannot eat salted and pickled vegetables because of their pungency.

Instead of flax oil, it is allowed to season the vinaigrette with sesame, olive or sunflower oil. Use a ceramic knife to cut vegetables to retain more vitamins.

You will need:

• white beans – 140 g;
• beets – 3 pcs.;
• carrots – 2 pcs.;
• potatoes – 4 pcs.;
• green onions;
• dill;
• salt;
• lemon juice;
• flax oil.

Preparation:

1. Soak the beans overnight to plump them up. Drain the water from it. Place the beans in a saucepan of cold water and simmer until tender, 40 minutes.

2. Boil beets, potatoes and carrots. Cook them with the lid closed. You can check the readiness of vegetables by piercing them with a fork. They must be pierced through. Remove the vegetables from the pan and wait until they cool. Peel the vegetables.

3. Cut carrots, beets and potatoes into cubes. Mix ingredients in a saucepan.

4. Add cooked beans to the vegetables. Drain the water from them first. Chop the cucumbers into medium-sized cubes and add them too.

5. Finely chop the green onions. Chop the dill. Add onion and dill to vegetables. Add salt to taste. You can add a little freshly ground black pepper.

6. Pour freshly squeezed lemon juice into the pan. Add oil and stir vinaigrette. Leave it to sit for a while. The flavors of all the vegetables will mix and it will only taste better.

A very tasty and fresh vinaigrette is ready. The abundance of greens and fresh cucumber makes it very healthy, crunchy, suitable for both children and adults. Eat healthy.

Vegetable vinaigrette with sour apples according to Emma's grandmother's recipe - video

An excellent visual example of how such a simple salad is prepared. Very appetizing and understandable. In addition, a new tasty ingredient appears - sour apple, which greatly enriches the taste. I highly recommend you try making this salad.

Vinaigrette with beans and stewed vegetables

This recipe uses beans to replace canned peas. And sauerkraut is added. It will give its sourness and pleasant crunch to the salad, which many people love so much. The classic balance of the right vinaigrette will be maintained, but with other ingredients. There are fans of both cucumber salad, but there are also those who prefer this option the most. In any case, the best thing to do is try and prepare different options. If you have homemade sauerkraut at home, then this option is a must. But if you like both cabbage and cucumbers, then add them to the vinaigrette together, the taste will only benefit from this.

You will need:

• potatoes – 3 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• beets – 1 pc.;
• cucumbers (pickled) – 3 pcs.;
• sauerkraut – 200 g;
• beans - 1 can;
• water – 4 tbsp. l.

Onion marinade:

• vinegar – 50 ml;
• water – 150 ml;
• salt – ½ tsp;
• sugar – 2 tsp;
• bay leaf – 1 pc.;
• allspice (peas) – 4 pcs.;
• cloves – 2 pcs.

Dressing ingredients:

• salt – ½ tsp;
• sugar – 1 tsp;
• mustard – 1 tsp.

Preparation:

1. Pickle the onions. To prepare the marinade, pour vinegar, water into a saucepan, add salt, sugar, bay leaf, peppercorns and cloves. Place the container on the stove and wait until the liquid boils.

2. After the marinade boils, remove it from the stove and place the onion cut into half rings into it. It should be completely covered with liquid. Cover the saucepan with a lid and set aside for an hour.

3. Peel, wash, and cut potatoes, carrots and beets into small cubes. Pour oil into a deep frying pan, then place the beets and mix them thoroughly so that every piece is covered in oil. Place the carrots on top of the beets in an even layer; do not mix them. Spread the potatoes over the carrot layer. Pour in 4 tbsp. l. water. Cover the pan with a lid. Simmer vegetables for 5 minutes. over high heat.

4. Remove the container from the heat and set it aside without opening the lid. The vegetables should remain in this position for half an hour.

5. Chop the pickled cucumbers into cubes. Place them in a small bowl. Add strained cabbage. Add beans or peas. Add the pickled onions without liquid into the container.

6. To prepare the dressing, drain the broth from the stewed vegetables, add salt, sugar and mustard, stir.

7. Combine all vegetables and dressing in a salad bowl. Mix the future wingret thoroughly. Cover the container with cling film and place in the refrigerator for 2 hours. During this time, the salad will infuse, all ingredients will be well saturated with the sauce and the taste of each other.

The finished vinaigrette is served cold or at room temperature. Place it beautifully in a salad bowl or using special rings in portions on plates. Garnish with fresh herbs and serve. Very tasty and incredibly healthy, because it contains only vegetables. Bon appetit!

A very healthy raw food vinaigrette made from fresh vegetables and avocado

Vinaigrette is prepared exclusively from raw vegetables. This dish will help you maintain a slim figure and saturate your body with useful micro- and macroelements. In this version, potatoes are not used, since they are not eaten raw; zucchini will replace them. The rest of the vegetables are perfectly digestible in their raw form, and therefore the salad will bring a lot of benefits.

This salad should not contain canned vegetables. You can add fresh tomatoes, arugula, sour apple, and sour apple to it. To season the dish, you can use sesame, flaxseed, olive oil, and pomegranate juice.

You will need:

• beets – 2 pcs.;
• zucchini – 1 pc.;
• carrots – 1 pc.;
• cucumber – 2 pcs.;
• avocado – 1 pc.;
• cabbage – 1 pc.;
• peas – 200 g;
• dill;
• flax oil;
• garlic – 1 clove;
• lemon.

Preparation:

1. Wash thoroughly and then peel raw vegetables.

2. Cut the beets, carrots, and zucchini into medium cubes. Approximately the same as you usually cut into a vinaigrette or Olivier salad.

3. Place all the chopped vegetables in a bowl. Add peas. It can be fresh or frozen, in which case it will need to be defrosted in advance.

4. Finely chop the cabbage. Cut the cucumbers into bars. Cut the avocado in half and remove the pit. Then scoop out the pulp with a spoon. Cut it into cubes like other vegetables.

5. Chop the onion into small pieces, chop the dill. Add the greens last.

6. Add oil, mix ingredients.

7. Pass a clove of garlic through a garlic press and add to the vegetables. Squeeze the juice from the lemon. Pour it into the salad, stir.

Fresh, tasty and crispy vinaigrette is ready. Very unusual, but extremely healthy and tasty. Great for harvest season when all the vegetables are in their juice.

Pickled mushrooms are an excellent substitute for pickled cucumbers. The salad is especially tasty with white or black milk mushrooms. You can also use other mushrooms (honey mushrooms, porcini mushrooms, boletus). If the season has been productive and you have prepared salted or pickled mushrooms at home, then you can use them. Otherwise, buy your favorite pickled mushrooms from the store. It can be honey mushrooms, champignons, or even a mixture of wild mushrooms.

You will need:

• beets – 3 pcs.;
• carrots – 2 pcs.;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• pickled or salted mushrooms – 200 g;
• green peas – 2 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• salt to taste.

Preparation:

1. Boil potatoes, carrots and beets in advance. Beets must be cooked in their skins so that they do not lose their color. But potatoes and carrots can be boiled without their skins and even cut into cubes to make it faster. Cut all the boiled vegetables into cubes and place in a salad bowl of a suitable size.

2. Cut the onion into small pieces and place in a container. If the onion is too hot and bitter, then this can be corrected by scalding it with boiling water and holding it in hot water for literally 2 minutes. After this, drain the water and the onion is no longer hot.

3. Remove the mushrooms from the marinade and allow excess liquid to drain. If you use pickled honey mushrooms, you can rinse them a little so that the viscous thick marinade does not spoil the consistency of the salad. If you use large mushrooms, chop them and place them in a salad bowl.

4. Add green peas to the salad. Sprinkle with fresh lemon juice. Salt the contents of the salad bowl. Season the vegetables with vegetable oil and stir.

Taste the vinaigrette to determine whether you need to add salt or not. If you wish, you can add a little vinegar for sourness, but pickled mushrooms will already give it a little. Determine everything to your taste. You can serve immediately or let it sit for about an hour.

Delicious vinaigrette with sauerkraut and without cucumbers

Sauerkraut is traditionally used in this salad. It goes well with pickled cucumbers, and you can also add it instead to add sourness to the dish.

Vinaigrette with the addition of cabbage is considered dietary. It contains low-calorie and easily digestible foods that can cleanse the intestines of toxins. For greens, use dill, parsley or green onions.

You will need:

• potatoes – 2 pcs.;
• beets – 1 pc.;
• carrots – 1 pc.;
• onions – 1 pc.;
• cabbage – 150 g;
• peas – 4 tbsp. l.;
• salt;
• olive oil;
• greenery.

Preparation:

1. Wash the potatoes, carrots and beets and boil them until tender. Wait until the root vegetables have cooled, then remove the skins from them.

2. Squeeze the cabbage from the liquid. If necessary, rinse it under cold water. Then chop a little with a knife so that the pieces are not too large.

3. Place the peas on a sieve to drain the brine.

4. Peel the onion. Rinse the greens under running water.

5. On a cutting board, chop the potatoes, carrots and beets into cubes. Finely chop the onion.

6. Mix root vegetables in a salad bowl. Add peas to the chopped vegetables, then cabbage.

Decorate the finished vinaigrette with herbs.

Perhaps you have already prepared a vinaigrette with herring and it seemed to you something similar to Herring under a fur coat. Her lazy version. But now let's add another unexpected fish ingredient to the salad, which not only will not harm the taste, but will also make the vinaigrette much more interesting. Crab sticks add juiciness and satiety to the vinaigrette.

Crab sticks go well with apple, so you can also add it to the dish only in small quantities.

You will need:

• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• crab sticks – 200 g;
• beets – 2 pcs.;
• pickled cucumber – 3 pcs.;
• peas - 1 jar;
• onion – 1 pc.;
• green onions;
• dill;
• herring (preserved food);
• mayonnaise.

Preparation:

1. Cut the peeled onion into large cubes. Scald the onion with hot water and leave it for 15 minutes, so the excess bitterness will disappear from it.

2. Cut the boiled potatoes, carrots, and beets into cubes. Chop the crab sticks into small pieces. Cut the cucumbers into cubes of the same size. In a beautiful salad, all ingredients should be cut equally.

3. Mix all the vegetables in a salad bowl and add the onions. Add peas.

4. Chop the herring into small pieces. If it is a whole fish, then do not forget to clean it of films and bones. The finished fillet is easy to cut.

5. Stir the contents of the container.

6. Chop the dill and green onions and add to the salad. As a dressing, use mayonnaise in the amount of 2-3 tablespoons to your taste. Garnish with sprigs of greenery and you can serve on the festive table.

It is very unusual and unusual to find such an ingredient as chicken in a vinaigrette. Still, most often it is a purely vegetable salad. But the variation is worth trying. At least chicken goes well with both potatoes and beets. Moreover, it is no worse than herring, which not everyone loves.

For such a vinaigrette, you can prepare mustard dressing, with it the dish will become more aromatic and juicy.

You will need:

• chicken fillet – 1 pc.;
• carrot – 1 pc.;
• cucumber – 1 pc.;
• potatoes – 3 pcs.;
• beets – 1 pc.;
• parsley;
• sunflower oil;
• salt;
• pepper.

Preparation:

1. Take a medium-sized saucepan and place beets, carrots and potatoes in it. Cover the vegetables with water and cook until tender. The cooking process will take approximately 2 hours.

2. Boil chicken fillet in salted water. Take it out to cool so that by the time you cut the salad it will no longer be hot. You can put it in the refrigerator.

3. When the vegetables have cooled, remove the skins from them. Cut the root vegetables and cucumber into cubes and place in separate bowls.

4. Cut the boiled meat into medium pieces. Take a bowl and place all the chopped ingredients into it. Add salt, pepper, oil, stir.

Place the finished vinaigrette beautifully on plates and garnish with chopped parsley.

How to beautifully prepare a vinaigrette for the holiday - video recipe

For a holiday, I really want to serve even such a simple dish as vinaigrette, elegantly and beautifully enough so that it decorates the table and attracts the attention of guests. I invite you to watch how a delicious classic vinaigrette is prepared, and then based on it, an amazing festive composition is created that will decorate any feast, including the New Year.

Vinaigrette is one of the most popular vegetable salads. The components for its preparation are inexpensive and not in short supply. In addition, it has a lot of useful properties: improves digestion, saturates with vitamins, cleanses the body, etc. Therefore, every housewife should be able to prepare this simple and healthy dish. Very well suited for both a festive feast and as an everyday meal.

All products can be easily obtained, especially if you prepare and preserve cucumbers and cabbage yourself. In any case, the most important component of the salad is beets and oil.

Products for vinaigrette with pickles

• Potatoes - 2 pieces
• Pickled cucumbers (homemade) - 2 pieces
• Medium-sized beets - 1-2 pieces
• Carrots - 2 pieces
• Sauerkraut - 4-5 tablespoons
• Onion (medium size) - 1 piece
• Salt - to taste
• Vegetable oil - for dressing

Step-by-step instructions with photos for preparing vinaigrette with homemade pickles

Vegetable oil should be poured so much that it tastes good to you, but you should not get carried away too much, the main thing is that the entire mixture is not dry. Oil and salt enhance the taste, drawing it out from the food, which makes the dish very tasty.

Also, from such a wonderful vegetable, beets can be used to make a lot of other tasty and healthy salads. Perhaps the most popular of them is. How you can prepare this wonderful salad is described in one of our recipes.