Time-tested vinaigrette recipe is in every family. From year to year, this recipe is almost unchanged. The ratio of vegetables and spices remains the same. But only a few decide on an experiment and try other methods of making vinaigrette: with peas, cabbage, beans, herring, meat and so on.
Classic Pea Vinaigrette Recipe
Product Composition:
- Frozen peas - 300 grams.
- Beets - 600 grams.
- Potato - 300 grams.
- Salad onion - 200 grams.
- Carrots - 300 grams.
- Vegetable oil - 50 milliliters.
- Lemon juice - 2 tablespoons.
- Salt is a teaspoon.
Step cooking
To begin with, all the vegetables included in the recipe for vinaigrette with peas must be washed well under running water. It is also desirable that they be approximately the same size. Beets selected not spoiled, rich burgundy inside. Fold it in a pan, pour cold water and put on fire. After boiling, cook in a peel until cooked for about fifty to sixty minutes. Drain the boiling water and leave the beets to cool. Then peel and cut into small cubes.
The next ingredient in the vinaigrette recipe is potatoes. Put it in its pure form in a pan, completely pour water from the tap and cook until cooked. Then, draining the water, cool, peel and grind into small cubes. Washed carrots, like other vegetables, need to be placed in a pan, pour water and boil until cooked for forty minutes. Also cool, peel and cut into small cubes.
Using a step-by-step recipe for vinaigrette, you need to prepare frozen green peas. Why first boil water on a fire, and then pour the peas in a pan with boiling water. After boiling, cook for three to five minutes, no more. Discard boiled peas in a colander and leave to drain excess water.
Peel the lettuce white onion and chop finely. Next, you need to take the dishes in which all the ingredients prepared previously according to the recipe for vinaigrette will fit. Put all the vegetables in it, salt, pour with lemon juice and vegetable oil. Mix well all the components of the vinaigrette. Transfer the prepared salad to the pan, cover and place in the refrigerator for three hours. Served classic vinaigrette with peas in portions in chilled form.
Vinaigrette with sauerkraut
Essential Ingredients:
- Sauerkraut - 300 grams.
- Pickled cucumbers - 6 pieces.
- Canned peas - 2 jars.
- Red beets - 6 pieces.
- Young onion - 2 bunches.
- Carrots - 2 pieces.
- Potatoes - 8 pieces.
- Crude oil - 50 milliliters.
- Salt to taste.
Step cooking
It is not at all difficult to make a prescription vinaigrette with sauerkraut. First, vegetables such as potatoes, carrots and beets should be washed under the tap. Then they must be boiled until cooked in one large pan all together or separately. The main thing is to monitor the time so that the vegetables are not digested. Beets are cooked for one hour. Cook potatoes for about thirty minutes, and carrots for about forty minutes. It is advisable to choose vegetables that are medium-sized.
After the boiled vegetables have cooled, they must be peeled and then chopped in small cubes in accordance with the classic recipe for vinaigrette with cabbage. Put them in a suitable bowl. Now, in turn, you need to prepare the remaining ingredients. Finely chop pickles and add to vegetables. Open canned peas, put them in a colander and, after the liquid drains, also add to a bowl with vegetables.
Wash two bunches of green young onions well under the tap, shake, chop and combine with the rest of the ingredients. The last thing you need to do according to the recipe for vinaigrette with sauerkraut is to salt, season with unrefined oil and mix. You can serve delicious and very healthy vinaigrette immediately after cooking.
Beef Vinaigrette
Grocery list:
- Dry beans - 400 grams.
- Beetroot - 400 grams.
- Potato - 600 grams.
- Carrots - 400 grams.
- Pickles - 400 grams.
- Onion - 200 grams.
- Salt is a tablespoon.
- Oil - 100 milliliters.
- Sugar - 2 dessert spoons.
Cooking process
According to the recipe for vinaigrette, beans must first be sorted out and removed, spoiled with garbage, if any. Then rinse well several times and, pouring clean water, leave it for six to seven hours. It is more convenient to soak the beans in the evening. You need to cook it for about fifty minutes in the same water in which it was soaked. Then drain the water, and put the finished beans in bulk dishes.
Now you can move on to other ingredients. Peel, wash and place the potatoes in a pan. Boil water and pour potatoes on it, cook for thirty-five minutes. Then drain the water, and chop the cooled potatoes into cubes. Peel the carrots using a special knife, wash and chop into cubes. Transfer to a pan, also pour boiling water, pour a dessert spoon of sugar and pour two tablespoons of oil. Stir, cover and cook over low heat for thirty minutes.
Remove the peel from the beetroot, wash well and cut into small cubes. Then put in a pan and in the same way as in carrots, add sugar and butter, pour boiling water and cook until cooked for about forty-five minutes. Put all boiled vegetables in a bowl with beans. Peel the onion, finely chop and sprinkle with the rest of the ingredients.
Pickled cucumbers need to be cut into small cubes and put in a bowl of vegetables. All the ingredients in the vinaigrette recipe are fully prepared. They must be salt, pour oil and mix gently. Let the salad brew for one hour, and you can serve healthy, and thanks to the presence of beans, also a hearty vinaigrette for dinner.
Vinaigrette cooked with fresh cabbage
The list of ingredients:
- White cabbage - 1 kilogram.
- Beets - 600 grams.
- Chives - 200 grams.
- Six percent vinegar - 10 tablespoons.
- Potato - 1 kilogram.
- Mustard - 20 grams.
- Salted cucumbers.
- Oil - 100 milliliters.
- Salt is a dessert spoon.
Step by step recipe
Prescription vinaigrette with white cabbage has a different, unusual taste. You need to start by boiling beets and potatoes. This can be done at the same time, but if you do not have an extra pan, then take turns. Wash beets well using a new kitchen sponge. Fold it in a pan, pour cold water and, adding a tablespoon of vinegar, cook for one hour. Then remove the beets from the water, put on a plate and let cool.
Wash potato tubers too, place in a pan with cold water and boil for about thirty minutes. Then drain the water, and cool the potatoes. During the time that the beets and potatoes are cooked, you need to prepare fresh cabbage. Cut the extreme leaves of the cabbage fork, as they are usually dirty and spoiled. Then rinse under the tap and let the water drain. Then chop very finely.
Wash and chop the young onions. In pickles, it is desirable to cut the skin and cut into cubes. Peel the cooled beets and potatoes and finely chop them into cubes. When all the ingredients are ready, they need to be combined in a large bowl and mixed. Next, you need to prepare a dressing. Pour oil and six percent vinegar into a separate small bowl, add sugar, mustard, salt and grind well. Season the vinaigrette and mix thoroughly again. Leave vinaigrette with fresh cabbage infused for about one hour. Then put the salad on plates and treat your family with delicious vinaigrette.
Vinaigrette with herring
Required Products:
- Beets of medium size - 4 pieces.
- Herring fillet - 400 grams.
- Pickled cucumbers - 5 pieces.
- Ground pepper - 2 pinches.
- Potato - 6 pieces.
- Onion - 2 medium heads.
- Canned peas - 800 grams.
- Carrots - 4 small pieces.
- Mustard - a dessert spoon.
- Oil - 50 milliliters.
- Salt is a dessert spoon.
Cooking Vinaigrette
Recipe preparation of vinaigrette (the photo of the main ingredient is presented below) with herring is no different from the classic. Vegetables such as beets, carrots and potatoes should be washed well from the ground and other debris. Then put in a pan and, pouring water from the tap, cook them until cooked. Cook the beets from fifty minutes to one hour, carrots - about forty minutes, and potatoes - about thirty minutes. Remove the prepared vegetables from the water and leave them to cool.
In a warm state, peel the vegetables from the skin and finely chop into cubes. Put them in one large bowl, in which it will subsequently be convenient to mix all the ingredients. Next, you need to uncork jars of canned green peas, pour it into a colander, rinse well with running water and leave so that excess fluid can drain. Then pour the peas in a bowl with boiled vegetables.
Now you need to proceed to the herring fillet. Carefully inspect the fillet pieces for bones and remove all those found, since their presence in the salad is unacceptable. Then parts of the fillet should be cut into thin slices and added to the rest of the already prepared ingredients. Peel two small onions from the husk, rinse them, chop very finely and pour into a bowl.
Cut pickled cucumbers into small cubes and also send in a bowl. After all the ingredients, according to the recipe, which are part of the vinaigrette, are prepared, you need to make a little piquant sauce. Why in a small bowl combine oil, salt, mustard, ground pepper and mix well. Pour the resulting sauce into a bowl with the remaining products and mix. Transfer the vinaigrette to the pan, close the lid and put it in the refrigerator for one hour. Then cook the slightly spicy and piquant vinaigrette spread on portioned plates and serve. This salad will appeal to everyone, without exception.
Meat vinaigrette
List of ingredients:
- Boiled veal - 400 grams.
- Beets - 500 grams.
- Potato - 800 grams.
- Pickles - 200 grams.
- Carrots - 200 grams.
- Green peas - 1 jar.
- Oil - 100 milliliters.
- Salt is a dessert spoon.
- Ground pepper - 1/4 teaspoon.
Recipe
Boil veal meat in salted water for an hour in advance. Also, pre-wash and cook beets, carrots and potatoes until cooked. Open and rinse the peas under the tap. Cut pickles into small cubes. Cut the boiled meat into small pieces. Peel boiled vegetables and cut into small cubes.
Transfer all prepared ingredients into a deep bowl, sprinkle with ground pepper and salt, and pour over vegetable oil. Stir well and let it brew for about an hour. Vinaigrette with meat, in addition to being very tasty, is also a rather satisfying independent dish.