How to cook vinaigrette: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

A time-tested vinaigrette recipe is in every family. From year to year, this recipe almost does not change. The ratio of vegetables and spices remains the same. But only a few dare to experiment and try other ways of making vinaigrette: with peas, cabbage, beans, herring, meat, and so on.

Classic pea vinaigrette recipe

Ingredients:

• Frozen peas - 300 grams.
• Beets - 600 grams.
• Potato - 300 grams.
• Salad onion - 200 grams.
• Carrot - 300 grams.
• Vegetable oil - 50 milliliters.
• Lemon juice - 2 tbsp.
• S alt - a teaspoon.

Step cooking

To begin with, all the vegetables included in the pea vinaigrette recipe must be washed well under running water. It is also desirable that they be about the same size. Select beets that are not spoiled, saturated burgundy inside. Place it in a saucepan, cover with cold water and place on fire. After boiling, cook inpeel until tender 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 saucepan, completely fill with water from the tap and cook until tender. Then, draining the water, cool, peel and chop into small cubes. Washed carrots, like other vegetables, should be placed in a saucepan, pour water and boil until tender for forty minutes. Also cool, peel and cut into small cubes.

Using a step by step vinaigrette recipe, prepare frozen green peas. Why first boil water over a fire, and then pour the peas into a pot of boiling water. After it boils, cook for three to five minutes, no more. Throw the boiled peas in a colander and leave to drain excess water.

Peel and finely chop the white onion. Next, you need to take the dishes in which all the ingredients prepared earlier according to the vinaigrette recipe will fit. Put all the vegetables in it, s alt, pour over lemon juice and vegetable oil. Mix all the vinaigrette ingredients well. Transfer the prepared salad to a saucepan, cover with a lid and place in the refrigerator for three hours. Classic vinaigrette with peas is served chilled in portions.

Vinaigrette with sauerkraut

Required ingredients:

• Sauerkraut - 300 grams.
• S alted cucumbers -6 pieces.
• Canned peas - 2 jars.
• Red beets - 6 pieces.
• Young onion - 2 bunches.
• Carrots - 2 pieces.
• Potatoes - 8 pieces.
• Unrefined oil - 50 milliliters.
• S alt to taste.

Step cooking

This sauerkraut vinaigrette recipe is easy to make. First, vegetables such as potatoes, carrots and beets should be washed under the tap. Then they must be boiled until cooked in one large saucepan all together or separately. The main thing is to watch the time so that the vegetables are not digested. Beets are cooked for one hour. Boil potatoes for about thirty minutes, and carrots for about forty minutes. It is advisable to choose medium-sized vegetables.

After the boiled vegetables have cooled, in accordance with the classic recipe for vinaigrette with cabbage, they must be peeled and then chopped into small cubes. Place them in a suitable bowl. Now, one by one, you need to prepare the rest of the ingredients. Finely chop the pickled cucumbers and add to the vegetables. Canned peas open, put in a colander and, after the liquid drains, also add to a bowl of vegetables.

Two bunches of young green onions, wash well under the tap, shake off, chop and combine with the rest of the ingredients. The last thing to do with the sauerkraut vinaigrette recipe is s alt, season with unrefined oil and mix. You can serve a delicious, as well as very he althy vinaigrette immediately aftercooking.

Vinaigrette with beans

Product List:

• Dry beans - 400 grams.
• Beetroot - 400 grams.
• Potato - 600 grams.
• Carrots - 400 grams.
• Pickles - 400 grams.
• Onion - 200 grams.
• S alt - tablespoon.
• Oil - 100 milliliters.
• Sugar - 2 dessert spoons.

Cooking process

According to the vinaigrette recipe, the beans must first be sorted out and the spoiled beans removed along with the 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. After that, drain the water, and put the finished beans in a bulk dish.

Now you can move on to other ingredients. Peel potatoes, wash and place in a bowl. Boil water and pour potatoes over them, 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 saucepan, also pour boiling water, add a dessert spoon of sugar and pour in two tablespoons of oil. Stir, cover and simmer for thirty minutes over low heat.

Remove the peel from the table beet, wash well and cut into small cubes. Then put in a saucepan and, just like in carrots, add sugar and butter, pour boiling water and cook until cooked for about forty-five minutes. AllPut boiled vegetables in a bowl with beans. Peel the onion, chop finely and pour it into the rest of the ingredients.

Cut pickled cucumbers into small cubes and transfer to a bowl with vegetables. All the ingredients included in the vinaigrette recipe are fully prepared. They must be s alted, poured with oil and mixed gently. Let the salad brew for one hour, and you can serve a he althy, and thanks to the presence of beans, a hearty vinaigrette for dinner.

Vinaigrette cooked with fresh cabbage

List of ingredients:

• White cabbage - 1 kilogram.
• Beets - 600 grams.
• Green onion - 200 grams.
• Vinegar six percent - 10 tablespoons.
• Potato - 1 kilogram.
• Mustard - 20 grams.
• Pickles.
• Oil - 100 milliliters.
• S alt - dessert spoon.

Step by step recipe

Recipe-cooked vinaigrette with white cabbage has a different, unusual taste. You need to start by boiling the beets and potatoes. This can be done at the same time, but if you do not have an extra pan, then in turn. Wash the beets well using a new kitchen sponge. Put it in a saucepan, 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.

Potato tubers are also well washed, placed in a pot of cold water and boiled for about thirty minutes. Then drain the water and let the potatoes cool. During the time untilbeets and potatoes are boiled, you need to prepare fresh cabbage. Cut off the outer 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 onion. In pickles, it is advisable to cut the skin and cut into cubes. Peel the cooled beets and potatoes and cut into small cubes. When all the ingredients are ready, they need to be combined in a large bowl and mixed. Next, you need to prepare the dressing. Pour oil and six percent vinegar into a separate small bowl, also add sugar, mustard, s alt and grind well. Pour in the vinaigrette and mix well again. Leave the vinaigrette with fresh cabbage to infuse for about one hour. Then arrange the salad on plates and treat your family with a delicious vinaigrette.

Vinaigret with herring

Required products:

• Medium sized beets - 4 pieces.
• Herring fillet - 400 grams.
• Pickled cucumbers - 5 pieces.
• Ground pepper - 2 pinches.
• Potatoes - 6 pieces.
• Onion - 2 medium heads.
• Canned peas - 800 grams.
• Carrots - 4 small pieces.
• Mustard - dessert spoon.
• Oil - 50 milliliters.
• S alt - dessert spoon.

Cooking vinaigrette

Cooking according to the vinaigrette recipe (photo of the main ingredient is presented below) with herring is no different from the classic one. Vegetables such as beets, carrots and potatoes should be washed well to remove soil and other debris. Thenput in a saucepan and, pouring water from the tap, cook them until tender. Boil beets for fifty minutes to one hour, carrots for about forty minutes, and potatoes for about thirty minutes. Remove the cooked 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 be convenient to mix all the ingredients later. Next, you need to uncork the jars with canned green peas, pour them into a colander, rinse well with running water and leave so that the excess liquid can drain. Then pour the peas into a bowl with boiled vegetables.

Now we need to start the herring fillet. Carefully inspect the fillet pieces for bones and remove any found, as their presence in the salad is unacceptable. Then the fillet parts should be cut into thin slices and added to the rest of the already prepared ingredients. Peel two small onions, rinse them, chop very finely and pour into a bowl.

Cut pickled cucumbers into small cubes and also send to a bowl. After all the ingredients that make up the vinaigrette according to the recipe are prepared, you need to make a little spicy sauce. Why, in a small bowl, combine oil, s alt, mustard, ground pepper and mix well. Pour the resulting sauce into a bowl with the rest of the products and mix. Transfer the vinaigrette to a saucepan, close the lid and place in the refrigerator for one hour. Then cooked a little spicy andArrange the spicy vinaigrette on serving plates and serve. Everyone will like this salad without exception.

Meat vinaigrette

List of ingredients:

• Boiled veal - 400 grams.
• Beets - 500 grams.
• Potato - 800 grams.
• Pickles – 200 grams.
• Carrot - 200 grams.
• Green peas - 1 jar.
• Oil - 100 milliliters.
• S alt - dessert spoon.
• Ground pepper - 1/4 tsp.

Cooking recipe

Pre-boil veal meat in s alted water for an hour. Also pre-wash and cook beets, carrots and potatoes until cooked. Peas open and rinse under the tap. Cut pickled cucumbers into small cubes. Cut boiled meat into small pieces. Peel the boiled vegetables and cut into small cubes.

Put all prepared ingredients into a deep bowl, sprinkle with ground pepper and s alt, and pour over vegetable oil. Mix 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.