Classic vinaigrette - 9 step by step recipes with photos

Vinaigrette has long been considered a classic of Russian cuisine. This appetizer salad is very popular, and, probably, every housewife has not only her own cooking secrets, but even her own recipe. The recipes for the classic vinaigrette collected here will help you understand all the intricacies of preparing this simple salad.

Classic vinaigrette with peas and pickles

This is a classic recipe for a simple and healthy vinaigrette with green peas and pickles. The number of constituent products can be changed to your liking. The recipe is quick and affordable.

Cooking time - 1 hour 40 minutes.

Servings - 6

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  First, cook the necessary vegetables for the vinaigrette, only cook the beets in a separate saucepan. The cooking time for potatoes and carrots is 30 minutes, for beets - 90 minutes. Cool boiled vegetables.
• 
  You can bake vegetables in the oven. This vinaigrette will be tastier and healthier. Peel chilled vegetables.
• 
  Use a knife to cut the prepared vegetables into even small cubes.
• 
  Place the chopped vegetables in a bowl in which you will stir the vinaigrette.
• 
  Peel the onion and chop it into small cubes. Transfer the onion to the rest of the vegetables.
• 
  Chop the pickles with the same cubes and add them to the vinaigrette.
• 
  Add a jar of canned green peas to the vinaigrette, drain the marinade from it.
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  Peel the apple, chop it into cubes and add to the salad.
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  Lastly, add the right amount of sauerkraut to the vinaigrette.
• 
  Sprinkle the vinaigrette with salt and pepper to your liking. In a cup, mix well the amount of oil, vinegar and table mustard indicated in the recipe and pour the vinaigrette with the resulting mixture. You can season the vinaigrette with vegetable oil only.
• 
  Stir the vinaigrette with a spoon and cool it in the refrigerator for several hours.
• 
  Delicious snack dish prepared. Can be served at the table.

Eat to your health!

The classic recipe for vinaigrette with beans

In this recipe, you are invited to prepare this popular salad with canned or boiled beans, which will add satiety and make it a complete second course for the dinner table.

Ingredients:

• Beets and pickles - 2 pcs.
• Potatoes - 4 pcs.
• Carrots and onions - 1 pc.
• Dry beans - 1 tbsp. (or 1 jar canned).
• Sauerkraut - 1 tbsp
• Vegetable oil - 3 tbsp. l.
• Salt and black pepper to taste.

Cooking process:

1. First, boil the products necessary for the vinaigrette in separate containers. Beans, if you have not canned beans, soak overnight and cook until soft in water without salt.
2. Cool the boiled vegetables and peel them.
3. Cut potatoes, carrots, pickles and peeled onions into small, equal cubes.
4. Chop the beets in the same cubes and mix them with vegetable oil in a separate bowl so that they do not stain other foods.
5. Put sauerkraut in a bowl for making vinaigrette. If it is very acidic, then rinse it with cold water. Add boiled beans or beans from a jar to the cabbage.
6. Then place all the chopped ingredients in this bowl.
7. Lastly, place the chopped beetroot seasoned with oil in the vinaigrette.
8. Sprinkle the vinaigrette with salt and pepper to your liking and stir gently with a spoon.
9. Let the cooked vinaigrette stand in the refrigerator for several hours to steep and cool, and can be served.

Bon Appetit!

Step-by-step recipe for vinaigrette with peas and sauerkraut

You are offered a recipe for a hearty, inexpensive and delicious vinaigrette with sauerkraut and green peas. You can fill it with both sunflower oil and mayonnaise. To make the salad multi-colored, mix the chopped beets separately from other products with vegetable oil.

Ingredients:

• Beets, carrots and onions - 1 pc.
• Potatoes - 3 pcs.
• Sauerkraut - ½ tbsp.
• Green peas - ½ jar.
• Salt, black pepper and oil to taste.

Cooking process:

1. Pre-boil vegetables (beets, potatoes and carrots) until cooked, just do not overcook, cool and peel.
2. Cut all boiled vegetables, except beets, into small equal cubes.
3. Chop the pickles into smaller pieces than the rest of the vegetables and add them to the bowl.
4. Peel the onion and chop it very finely.
5. Rinse the sauerkraut with cold water and also chop it into smaller pieces with a knife, which will give the vinaigrette a neat appearance.
6. Cut the peeled beets into cubes, place them in a bowl for preparing a salad and mix them with vegetable oil so as not to color the rest of the ingredients.
7. Now put all the other shredded vegetables in this bowl.
8. Add canned green peas to the vinaigrette.
9. Sprinkle the vinaigrette to your liking with salt and black pepper, add a little more oil and mix well.
10. Chill the vinaigrette for several hours in the refrigerator and, after placing it beautifully on a serving dish using a special ring, serve.

Eat to your health!

Simple and delicious vinaigrette with beans and sauerkraut

The classic base of any vinaigrette is potatoes, carrots, pickles or sauerkraut, onions and, of course, beets. The rest of the ingredients can be added or subtracted. In this recipe, you are invited to cook this dish with boiled beans and sauerkraut.

Ingredients:

• Beets and carrots - 2 pcs.
• Potatoes - 6 pcs.
• Dry beans - ½ tbsp.
• Sauerkraut - 1.5 tbsp.
• Vegetable oil - ½ tbsp.
• Salt, pepper and herbs to taste.

Cooking process:

1. We wash the vegetables for the vinaigrette in cold water and boil until tender. But it is better to bake them in the microwave or oven wrapped in foil. This vinaigrette will be much tastier.
2. Boil the presoaked beans separately.
3. Peel the cooked vegetables and chop them into even small cubes. Pour the entire cut of baked vegetables separately with a small amount of oil, which will cover each cube and make the vinaigrette colorful and beautiful.
4. Cut the peeled onion into small cubes.
5. Put beets, potatoes and carrots, chopped and seasoned with oil, in a bowl for vinaigrette.
6. Put chopped onion, boiled beans and the required amount of sauerkraut in the vinaigrette.
7. Salt the vinaigrette to your liking, add finely chopped fresh herbs and mix everything carefully.
8. We cool the vinaigrette in the refrigerator and serve.

Bon Appetit!

Classic recipe for vinaigrette without peas and cabbage

Here is the most popular vinaigrette recipe.It is prepared only on a classic basis: boiled beets, potatoes, carrots, pickles and onions. Therefore, this recipe is rightfully called classic.

Ingredients:

• Beets and onions - 1 pc.
• Potatoes - 4 pcs.
• Carrots and pickles - 3 pcs.
• Sunflower oil - 4-5 tbsp. l.

Cooking process:

1. Cook washed beets, potatoes and carrots in separate saucepans until tender.
2. Cool the boiled vegetables in cold water and peel them.
3. Chop all vegetables into even small cubes.
4. Place the chopped beets in the vinaigrette bowl first and mix with the sunflower oil so that the rest of the vegetables do not turn burgundy.
5. Cut the pickles into smaller cubes whiter than the rest of the vegetables.
6. Chop the onions very finely.
7. Add cucumbers and onions to the vinaigrette.
8. Salt the dish to your liking, add a little more oil and stir.
9. Serve chilled.

Bon Appetit!

Step-by-step recipe for making vinaigrette with fresh cucumber

Your attention is given to the summer version of the vinaigrette, when there is still no sauerkraut and pickles. Fresh cucumbers and cabbage add new flavors to this dish. You can add the desired sourness to the salad with lemon juice or ordinary sorrel. You will make an excellent side dish for meat and fish dishes.

Ingredients:

• Potatoes - 4 pcs.
• Beets, fresh cucumber and carrots - 2 pcs.
• Cabbage - 1/6 head of cabbage.
• Sorrel - 1 handful.
• Lemon - ½ pc.
• Green onions - 1 bunch.
• Salt, pepper and oil to taste.

Cooking process:

1. Wash and boil beets, potatoes and carrots until tender. Then cool the vegetables and peel them.
2. Chop the prepared vegetables with a knife into pieces no larger than a pea.
3. First put chopped beets in a bowl for vinaigrette and mix with vegetable oil.
4. Add chopped potatoes and carrots to the beets.
5. Chop the cabbage into thin strips and grind a little with salt to give juice. Add it to the same container.
6. Rinse the cucumbers, remove the tips, dry with a napkin, cut into the same cubes and add to the rest of the vegetables.
7. Rinse the green onion feathers and sorrel, dry with a napkin, chop finely and add to the vinaigrette.
8. Squeeze the juice of half a lemon into a bowl, mix it with oil, salt and black pepper and pour over the vinaigrette with this dressing.
9. Stir the vinaigrette, taste and then chill in the refrigerator.
10. Such a delicious summer vinaigrette should be eaten immediately, because it cannot be stored for a long time.

Bon Appetit!

Vinaigrette with fresh cabbage

Here is another recipe for a wonderful summer vinaigrette. In it we will replace sauerkraut with fresh one, and lime juice will provide sourness. Try it!

Ingredients:

• Beets and carrots - 1 pc.
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Fresh cabbage - ¼ head of cabbage.
• Boiled beans - ½ tbsp.
• Lime - 1 pc.
• Olive oil - 3 tbsp. l.
• Salt and pepper to taste.

Cooking process:

1. Rinse the vegetables for the vinaigrette well and cook until tender, only cook the beets in a separate saucepan.
2. Cool the cooked vegetables and peel them.
3. Boil the beans in advance or take canned beans.
4. Chop the cabbage into thin strips and, with a little salt, rub with your hands for softness.
5. Cut the beets into small cubes. Place it in a vinaigrette bowl and stir in a little olive oil to prevent it from staining other vegetables.
6. Chop boiled potatoes and carrots with the same cubes. Add them to the beets.
7. Peel the onion and chop finely.
8. Add boiled beans, prepared cabbage to chopped vegetables, drain juice from it, chopped onion and mix everything gently.
9. Pour the vinaigrette with lime juice, salt, sprinkle with black pepper to your liking and stir again. Be sure to remove the sample and add what is missing.
10. Chill the vinaigrette and serve.

Bon Appetit!

Classic herring vinaigrette

A festive version of the vinaigrette is presented to your attention. It is cooked with herring. The secrets of its deliciousness are replacing potatoes with boiled beans, finely cutting vegetables and using a mixture of sunflower, olive and linseed oil.

Ingredients:

• Beets and carrots - 2 pcs.
• Beans - 1 tbsp.
• Herring fillet - 2 pcs.
• Onions - 1 pc.
• Pickled cucumbers - 4 pcs.
• Oil (mixture) for refueling.
• Salt, sugar and pepper to taste.

Cooking process:

1. Soak the beans overnight and then boil until soft in unsalted water.
2. Boil carrots and beets, but it is better to steam or bake them in the oven to preserve the color, taste and useful properties as much as possible.
3. Then cool the vegetables and peel them.
4. Rinse the herring with cold water, remove the head and entrails and remove the skin. Then divide into fillets, removing all small bones.
5. Cut the fillet into small cubes.
6. Cut the boiled beets and carrots into pea-sized cubes.
7. Peel the onion and chop into small cubes.
8. Cut the pickles in the same way.
9. Place the chopped beets in a deep bowl, add oil and stir.
10. Then put the boiled beans and chopped carrots, herring, cucumbers and onions into a bowl.
11. Sprinkle the vinaigrette to your liking with salt, sugar and pepper and drizzle with a mixture of different oils.
12. Then mix the vinaigrette and remove the sample. For acidity, you can add a little vinegar or lemon juice.
13. Place the cooked vinaigrette in the refrigerator for 2 hours and then serve. Sprinkle the vinaigrette with fresh herbs and garnish with herring pieces.

Bon Appetit!

The classic recipe for vinaigrette with mustard dressing

In this recipe, you are invited to prepare a vinaigrette for a festive table with a delicious mustard dressing. It is prepared on the basis of ordinary inexpensive and affordable products: boiled beets, carrots and potatoes. You can add herring and mushrooms to this vinaigrette.

Ingredients:

• Beets and carrots - 1 pc.
• Potatoes and pickles - 2 pcs.
• Green peas - 2 tbsp l.
• Onions - ½ head.
• Fresh parsley - 1 bunch.

For refueling:

• Mustard and honey - 1 tsp each.
• Sunflower oil - 2 tbsp l.
• Apple cider vinegar - 1 tbsp l.
• Salt to taste.

Cooking process:

1. Boil washed potatoes, carrots and beets in salted water until cooked. Cook the beets in a separate saucepan. Cool vegetables.
2. Then prepare the vinaigrette dressing. Pour the required amount of sunflower oil and apple cider vinegar into a separate bowl.
3. Add one teaspoon of honey and grain mustard to this mixture, salt and stir to dissolve all the honey.
4. Rinse the parsley, chop finely, add to the dressing and mix again.
5. Place the bowl of dressing in the refrigerator for 30 minutes to infuse.
6. Peel boiled potatoes and carrots and cut them into small, equal cubes.
7. Cut the peeled onions and pickles in the same way.
8. Place these chopped vegetables in a vinaigrette container, add canned green peas to them and top them with the cooked aromatic dressing, leaving 1/3 for the beets.
9. Peel and dice the beets like the rest of the vegetables. Place it in a separate bowl and stir in the remaining dressing.
10. Then transfer the beets to the vinaigrette.
11. Gently mix the prepared vinaigrette, be sure to chill in the refrigerator and decorate with herbs, serve.

Bon Appetit!