This article is devoted to a well-known vegetable dish, therefore, it will detail the answer to the question of how to cook vinaigrette. It is prepared quite simply and quickly. To spoil this dish is almost impossible.
The preparation of vinaigrette as an obligatory dish is necessary not only in everyday life, but also for special occasions. Vinaigrette, due to its appearance and low calorie content, is often enough to decorate a festive table.
You can make vinaigrette in different ways. However, its main components are necessarily carrots, beets, potatoes, sauerkraut, onions and pickles. They are always present in this dish.
And yet, how to cook vinaigrette?
We wash and boil several large potatoes, medium carrots and large beets. Make sure vegetables are completely covered with water. If water boils during cooking, top up. Otherwise, the vegetables will be undercooked. Note that vegetables can not only be boiled, but also baked in foil along with the peel. Then you need to peel the boiled or baked vegetables and cut them into small cubes.
The first stage is completed, continue cooking vinaigrette. We clean and finely chop the onion. For pickles, we cut the "tails" and cut them into cubes. It should be said that for vinaigrette it is quite possible to use not only pickles, but also pickled ones. We sort out the leaves of sauerkraut, squeeze the brine and chop. Too salty cabbage must first be washed in cold water and squeezed.
It is impossible to make vinaigrette without canned beans or green peas. Add them to the already chopped vegetables, pour a small amount of vegetable oil and mix everything. You can add a little black pepper to the vinaigrette.
At the final stage, put the finished vinaigrette in a deep plate and decorate the finished dish with turnip onion rings, or chopped green onions, or lettuce.
Answering the question of how to make vinaigrette, it is impossible to refrain from a few useful tips.
For such a salad, it is better to use not crumbly potatoes, but one that does not boil and will keep its shape in the finished dish.
Vinaigrette can be prepared in one of two ways.
The first way. We cut all the vegetables, except beets, into cubes, mix and season with olive or sunflower oil. Beets are cut separately, seasoned with oil, and, only after that, mixed with other products. As a result of this preparation, each component of the salad will retain its taste and color. We have prepared a classic vinaigrette, which combines the individual taste of the ingredients included in it.
The second way. We cut all the products, including beets, season with olive or sunflower oil and mix. In this case, we get a vinaigrette, which has a uniform, thick red color and a peculiar taste. To uniformly color the vinaigrette during the mixing of all components, it is worth adding a small amount of beetroot juice.
For vinaigrette, you can use not only oil, but also dressing, for example, vinaigrette sauce. To prepare it, vinegar is mixed with a pinch of salt. Vegetable oil is added to the mixture and everything is thoroughly kneaded with a whisk. Beat the sauce for at least 5 minutes. As a result of whipping, a uniform mass should be obtained in which the vegetable oil is completely combined with vinegar. In the finished sauce, you can add chopped herbs and ground pepper, if desired.
We told you how to cook a vinaigrette, and you cook it yourself, choosing the method that is closest to you. Your family and friends will be delighted with this delicious and easy-to-eat calorie and digestible dish!