A standard snack for any feast and daily meal - vegetable vinaigrette - a dish that has gained fame due to its simplicity in the preparation and availability of the necessary ingredients. Stock up with beets and carrots, because in the recipes below we will understand how to prepare a common vinaigrette.
Vinaigrette - a common recipe with cabbage
If you did not get to know one of the main cold snacks of the times of the Soviet power, then before cooking let's consider what is included in the most common vinaigrette. Classics include beets, carrots, pickles and potatoes. Fans of more salty dishes and those wishing to diversify the texture also often supplement the salted cabbage salad with vinaigrette.
Ingredients:
- beet - 370 g;
- potatoes - 290 g;
- carrots - 240 g;
- sauerkraut - 65 g;
- pickled cucumbers - 170 g;
- vegetable oil - 35 ml;
- vinegar - 15 ml;
- onions - 35 g.
Preparation
The first step on the way to the ready-made vinaigrette will be thorough washing and subsequent boiling of root crops: beets, carrots and potatoes. You can cook them together or separately, anyway we will not remove peel from vegetables. Boiled root vegetables will need to be cleaned only after, and then cut into cubes and put together in a salad bowl. Pieces of the same size should be cut and cucumber. Onion is better finely chopped, and then pour boiling water to get rid of excess bitterness and a peculiar flavor. Add the onion to the rest of the salad ingredients, and then season the dish with a mixture of vinegar and oil and salt.
How to make a normal vinaigrette?
A simple salad recipe can also exclude the onion with cabbage, because in a little later the recipes of the vinaigrette were added canned green peas. Thanks to the simple ingredient, the dish immediately becomes more nutritious and there is a pleasant sweetness in it, complementing the sweetness of the beetroot.
Ingredients:
- potatoes - 380 g;
- carrots - 170 g;
- beets - 190 g;
- pickled cucumbers - 145 g;
- canned green peas - 135 g;
- vegetable oil - 55 ml;
- vinegar - 15 ml.
Preparation
Before you cook a normal vinaigrette, boil the first three vegetables in their uniforms, then cool them and clean them. Cut the prepared ingredients into pieces of equal size. For similar slices, divide and salted cucumber, and then mix them together with vegetables and green peas. Fill the dish with a mixture of vinegar and oil, add a generous pinch of salt and serve the appetizer to the table.