Vinaigrette - recipe

In the Soviet era, without vinaigrettes, there was not a single celebration, and even on a casual menu it was a regular.

Over time, our cooking has broadened its assortment with dishes from overseas cuisines, elaborate salads and appetizers, therefore we use traditional Russian dishes much less often. And this misunderstanding does not really benefit our body. After all, vinaigrette is an incredibly useful salad, which is the source of a mass of vitamins and elements.

We correct the situation and offer recipes for cooking delicious vinaigrette.

How to cook a normal vinaigrette - a recipe?

Ingredients:

• potato tubers - 220 g;
• beets dining room - 220 g;
• carrots - 120 g;
• pickled or pickled cucumbers - 175 g
• peas canned - 1 pot;
• vegetable oil;
• onion - 175 g;
• salt.

Preparation

Potato tubers, beets and carrots mine properly and boil until cooked. Then we remove the vegetables from the skins and cut them in small equal cubes. We also grind salted or marinated cucumbers and pre-washed and peeled onions.

Mix all the ingredients in a deep container and add the tinned peas, before throwing it in a colander.

Sdabrivaem dish to taste with vegetable oil and salt and mix. Let's get some vinaigrette and serve it to the table.

Vinaigrette with beans and sauerkraut - recipe

Ingredients:

• Potato tubers - 320 g;
• beet table - 320 g;
• carrots - 220 g;
• salted or pickled cucumbers - 250 g
• Cooked beans - 220 g;
• sauerkraut - 155 g;
• vegetable oil - to taste;
• onion - 85 g;
• fresh greens of dill and parsley - to taste;
• salt.

Preparation

First of all, cook until ready, pre-washed tubers of potatoes, beets and carrots, and also cook until soft beans. It's best to soak it in cold water for a night, so it will take less time to prepare it.

Finished vegetables are cleaned, cut into cubes and determined into a container in which we will mix our salad. Next, we clean, cut a little smaller cubes onions and pickles and put them to other vegetables. Throw the boiled string beans, finely chopped parsley and dill greens, lay sauerkraut and season the dish with vegetable oil and salt. All the good mix, give a little soak, and serve it to the table, putting the salad bowl in a salad bowl and decorating with greens.

Vinaigrette with herring - recipe

Ingredients:

• potato tubers - 160 g;
• beets dining room - 280 g;
• carrots - 160 g;
• Antonovskie apples - 160 g;
• lemon - 160 g;
• pickled cucumbers - 160 g;
• lightly salted herring (fillet) - 320 g;
• red salad onion - 160 g;
• vegetable unrefined oil - to taste;
• fresh greens of dill and parsley - to taste;
• salt.

Preparation

Potato tubers, carrots and my beets are good and cook until ready. Then, we cool the vegetables and cut the beetroot into strips, and the potatoes and carrots into cubes. Straw shredded Anthony apples, peeled from skins and seed boxes and marinated cucumbers. Apples are sprinkled with lemon juice. Peeled red onion chop half rings and soak in lemon juice for thirty minutes.

Herring is gutted, we separate the fillet from the bones and cut into thin oblong slices. Finely chop the previously washed and dried fresh herbs.

Now mix all the prepared ingredients, fill with fragrant vegetable oil, taste salt and mix.