How to cook vinaigrette at home?

Almost everyone knows how to cook vinaigrette. This dish was very popular in the Soviet Union. But not everyone knows that it can be diversified and made more original and tasty. Depending on the preference of the cook, in addition to the usual ingredients, you can add squid, peas, cheese, beans or mushrooms. Try, experiment and delight loved ones with new snacks.

How to cook a classic vinaigrette at home?

This variation of cooking is familiar to many. The salad comes out healthy and delicious.

Ingredients:

• sauerkraut - 100 g;
• boiled carrots - 1 pc.;
• boiled potatoes - 5 tubers;
• boiled beetroot - 1 pc.;
• green onion - 50 g;
• pickled cucumber - 3 pcs. ;
• sunflower or olive oil - 3 tbsp. spoons.

Cooking:

1. Peel boiled vegetables.
2. Cut beets, carrots, potatoes into cubes or strips.
3. If the cucumber has a hard peel, it is better to cut it. Similarly chop the vegetable.
4. Squeeze juice from slaw, add to the main composition.
5. Stir prepared vegetables.
6. Chop green onions.
7. Pour in oil, stir so that it touches all components.

Vinaigrette with sauerkraut - a step by step recipe

Prepare an excellent dish in which all vegetable components are harmoniously combined and added to each other. It is a source of vitamins and health.

Ingredients:

• large onion - 1 head;
• canned peas - 120 g;
• sunflower oil - 3 tbsp. spoons;
• beets - 2 pcs.;
• apple vinegar - 1 tbsp. a spoon;
• granulated sugar - 1 teaspoon;
• potatoes - 3 medium tubers;
• sauerkraut - 230 g;
• salt to taste.

Cooking:

1. Boil carrots in the same container with potatoes, cook beets separately.
2. Cool, clean components, cut into cubes.
3. Chop the onion.
4. Squeeze excess juice from sauerkraut, add to the overall composition.
5. Pour peas.
6. Grind sugar, salt, pepper with butter, dilute with apple cider vinegar, mix.
7. Pour the cooked sauce over vegetables.

With herring seasoned with special sauce

Vinaigrette with herring is gaining great popularity in society. A good substitute for the annoying familiar salads on the table.

Ingredients:

• beets - 1 pc.;
• fillet herring - 1 pc.;
• apple - 1 pc.;
• boiled egg;
• dill - 25 g;
• carrots - 1 pc.;
• potatoes - 5 pcs.;
• parsley leaves - 25 g;
• red onion - 1 head;
• lemon - 1.5 pcs.;
• granular mustard - 1 tbsp. a spoon;
• olive oil - 7 tbsp. spoons;
• wine vinegar - 2 tbsp. spoons;
• granulated sugar;
• a mixture of peppers;
• salt.

Cooking:

1. Boil potatoes, carrots can be boiled in the same container. Cook the beets separately. Cool vegetables, peel, cut into cubes. Cut the beets into strips.
2. Grind herring across, get plates.
3. Chop the onion in half rings, pour in the juice squeezed from the lemon, leave for half an hour.
4. Remove the peel from the apple, cut into strips, pour the juice squeezed from the lemon so that it does not darken.
5. Chop greens, chop the egg.
6. Combine prepared components.
7. Put mustard in the oil, add granulated sugar, pour vinegar, salt to taste, and cover with a mixture of peppers. Stir well.
8. Before serving, mix vegetables with sauce and chopped herbs.

Vinaigrette with beans - ingredients

It differs from the traditional cooking method in that beans are added instead of the usual potatoes. The taste is unusual, and the appetizing look.

Ingredients:

• canned beans - 250 g;
• pickled cucumber - 3 pcs.;
• carrot;
• sauerkraut - 100 g;
• beets - 2 pcs.;
• salt - 7 g;
• onion turnip - 100 g;
• lemon juice;
• sunflower oil.

Cooking:

1. Boil beets, carrots, peel, cut into cubes.
2. Drain the liquid from the beans, combine with vegetables, add squeezed cabbage.
3. Shred the smaller onion, scald with boiling water.
4. Cut the cucumbers to make cubes.
5. Sprinkle salt to taste, pour in oil, squeeze juice from lemon, mix thoroughly.

With squid

This cooking option with a twist. Its composition includes squids, which make the food delicious.

For a richer taste and pleasant aroma, instead of boiling vegetables, try baking them in the oven. You can bake it by wrapping each vegetable separately in foil or simply laying it on a baking sheet.

Ingredients:

• squid - 2 pcs.;
• cucumber - 2 pcs.;
• beets - 1 pc.;
• onion - 2 heads;
• carrot - 2 pcs.;
• potatoes - 5 pcs.;
• sunflower oil - 5 tbsp. spoons;
• ground pepper - 0.5 tsp;
• dill - 27 g;
• salt.

Cooking:

1. Boil the squid for 3 minutes, finely chop.
2. Cook root vegetables, cool, cut into cubes, mix the components.
3. Cut cucumbers into cubes, add to the overall composition.
4. Chop the onion, sprinkle with seasonings, salt, add oil, mix everything.
5. Garnish with squid minced vinaigrette and chopped dill.
6. Before serving, the dish should be cooled.

With mushrooms

Another unusual option, which is ideal for lovers of forest gifts. So that the salad can be stored as long as possible, during cooking all products must be chilled and have the same temperature.

Ingredients:

• pickled mushrooms - 250 g;
• beets - 1 pc.;
• onion - 1 pc.
• pickled cucumber - 1 pc.;
• lemon juice - 1 tbsp. a spoon;
• carrots - 1 pc.;
• sunflower oil - 3 tbsp. spoons;
• potatoes - 2 tubers;
• salt;
• black pepper.

Cooking:

1. Boil potatoes in a bowl with carrots, chop into cubes.
2. Cook the beets, also chop.
3. Chop mushrooms, onions, cucumbers.
4. Mix foods, add pepper and salt.
5. Beat butter with lemon juice, pour vegetables, stir.

With green peas

A simple and very quick cooking option. If you want to get a more saturated taste of vegetables, then instead of boiling, bake them in the sleeve. A similar cooking method will preserve more vitamins in the roots, which disappear when boiling.

Ingredients:

• pickled cucumber - 5 pcs.;
• red onion - 2 pcs.;
• boiled beetroot - 4 pcs.;
• peas - 400 g;
• boiled potatoes - 6 pcs.;
• olive oil;
• boiled carrot - 3 pcs.;
• ground pepper;
• wine vinegar - 50 ml.

Cooking:

1. Boil root crops in advance, peel, cut into cubes to the size of half a centimeter, mix.
2. Pour oil with vinegar, add salt and pepper, stir.
3. Cut cucumbers, add to vegetables.
4. Pour peas, after draining the liquid.
5. Pour the sauce, stir.

With cream cheese

A flavorful dish is deliciously varied with cheese.

Ingredients:

• beets - 210 g;
• greens - 50 g;
• potatoes - 170 g;
• homemade mayonnaise - 200 ml;
• carrot - 120 g;
• processed cheese - 90 g;
• green onion - 55 g;
• pickled cucumber - 220 g.

Cooking:

1. Boil root vegetables, peel, cut into slices.
2. Cucumbers cut into circles.
3. Chop greens with a green onion.
4. Dice the cheese into small cubes.
5. Stir everything.
6. Vinaigrette will turn out tastier if seasoned with homemade mayonnaise.

Advice

Using simple recommendations, you can cook not only a beautiful dish, but also delicious.

1. If you decide to cook according to the classic version, then add more onions than beetroot, and use less carrots.
2. Onions can give bitterness in a ready-made salad. To prevent this, pour boiling water over it after chopping. Bitterness will go away, and the taste of the food will become softer.
3. Always boil beetroot separately if you do not want all vegetables to turn red.
4. So that vegetables are not stained in the finished salad, chop the beetroot, mix with sunflower oil, let stand, add the last to the other products.
5. If the dish is cooked with pickles, it must be consumed within a day. This is a perishable dish that cannot be stored for a long time even in the refrigerator.
6. For cooking, beetroot is suitable bright, red, sweet. If a feed grade is used, add a spoonful of sugar.
7. To make the salad delicious, you should chop the vegetables finely, but do not overdo it, the food can turn into porridge.
8. Before chopping vegetables, it is necessary to cool them to room temperature. Otherwise, the filling will warm up, the dish will be spoiled.