The dish in question got its name from Empress Catherine 2, famous for her lifestyle. At one of the dinners, having tasted the served dish, she issued a remark: “Fie, it's not hot!”. Hence the name of the vinaigrette. The dish was invented by Russian cooks, presumably in the 19th century. But the word itself has its roots in the French language and means “vinegar” or something very sour. Since the advent of vinaigrette, it has been made in many ways, products have changed, new options have been invented. But the main components of the salad remained sour cabbage and boiled red beets.
Today we’ll talk about making vinaigrette and give some recipes. But first, I want to dwell on a few points that hostesses need to know. Traditionally, the dish is stacked in a salad bowl and served cold on the table. Yes, vinaigrette is a cold appetizer, but you can arrange and serve it in different ways. Vinaigrette with beans looks great, laid on curly lettuce leaves, which create the illusion of a green meadow. You can sprinkle chopped greens on top or simply put sprigs of dill and parsley. Another option is to put seasoned and mixed products on a flat plate with a slide, and separate beautifully sliced ingredients around them.
To make the salad tasty and cause delight, several tips should be taken into account when preparing it. Most importantly, all products are cooked separately and cut only when chilled. The finer the vegetables are cut, the more vinaigrette with beans will be tastier. It is better not to boil red beets, but to bake in the oven. From this method of preparation, a special saturation of the taste of the salad will appear. Before the chopped beets are mixed with other products, it must be poured with oil. This will give the salad a special look.
As mentioned above, vinaigrette with beans can be prepared in different ways, and each housewife does it her own way. But if you do not know how to prepare a classic vinaigrette, other methods will not be available. To prepare a classic vegetable vinaigrette, you need to boil the vegetables, cool and peel them. Finely chop carrots, beets, pickles. Cut potatoes into cubes, and onions into half rings. If adding green onions, cut into small circles. Beans are added without chopping. Mix all this carefully and add sauerkraut squeezed from brine. Salt and season with sunflower oil.
Vinaigrette with beans, the recipe of which is the basis for others, led us to a new dish. For example, if you add mushrooms to the salad prepared according to this recipe (you can just pickled, or you can pickled), then you get a new dish - mushroom vinaigrette. There are many options: you can add boiled fish, meat (only low-fat), boiled tongue and something else. It all depends on your desire, on which vinaigrette you want to try. There is room for imagination. You can experiment for your own pleasure.
As an example of such experiments, we give a recipe for a somewhat unusual cooked vinaigrette. How to cook a special vinaigrette with beans? You need to take 100 grams of cabbage, 3 potatoes, 1 each - carrots, beets, pickles, vegetable oil, ground pepper and salt to taste. Vegetables are peeled and cut raw, laid in layers in a pan, half filled with water and boiled for about 15 minutes after boiling. Next, remove the remaining water, allow time to cool and move with sauerkraut, pickles and onions. Salt, season with a mixture of peppers and season with oil. The dish is ready.
And finally, we want to offer a salad with beans and pepper for a variety of your holiday or everyday menu. You will need products such as canned red beans, bell peppers (preferably green), canned corn, mayonnaise and greens. All ingredients should be mixed, after draining the liquid from beans and corn, as well as cutting pepper. Bright and delicious salad will be one of your favorites.