Vinaigrette is a cold snack, one of the most popular salads in the entire post-Soviet space, an unconditional hit by the catering service, the second after the salad "Olivier" .
History of Russian Vinaigrette
Vinaigrette is becoming popular in the Russian Empire in the XIX century.
The name of the dish "vinaigrette" comes from the name of the French sauce, widely used in Europe and pre-revolutionary Russia for filling various salads (this sauce is a mixture of olive oil, natural vinegar and mustard). Despite the French origin of the name, it can be confidently asserted that the general idea of making salads such as vinaigrette comes from the German-Scandinavian-Baltic culinary traditions.
Tell you how to prepare a classic vinaigrette, the main recipe of this dish is simple, different variants are known.
According to the Russian classic recipe, the salad-vinaigrette includes boiled vegetables: potatoes, beets, beans (or green peas), carrots, as well as pickled cucumbers and sauerkraut, fresh green or onion. All the ingredients except onions and carrots are taken in approximately equal amounts, carrots - slightly less.
The well-known scientist-researcher, culinary expert and kitchen historian William Pokhlebkin believed that it is necessary to cook Russian vinaigrette according to the classical recipe, only with a hard-boiled egg. Also, according to the classic recipe for the preparation of vinaigrette, it is possible to include in the composition of finely chopped low-salted herring (it is recommended to soak it in milk and then rinse with boiled water). In this version, the sauerkraut is not put on the vinaigrette, the volume fractions of onions and potatoes are increased. It should be noted that in the herring variant, it is usually not beans that are used, but canned green peas, which, in taste, are better combined with salted fish.
To keep all the ingredients of their own colors, the boiled beets are cut first and filled with dressing in a separate bowl. Thus, the boiled beet has time to slightly marinate in the gas station, which stabilizes its condition, and it ceases to color other ingredients of the vinaigrette.
Classic vinaigrette with beans and sauerkraut - recipe
Ingredients:
- beets - 200 g;
- potatoes - 200 g;
- carrots - 120 g;
- kidney beans, boiled or green peas, canned - 200 g;
- sauerkraut - 200 g;
- pickled cucumbers - 200 g;
- onion green - 180 g;
- mustard dining room;
- vegetable oil;
- natural vinegar;
- greenery.
Preparation
Beets, carrots and potatoes are boiled in the skin for 20 minutes and cooled. First we clean the beets and cut them into small cubes. We place beets in a bowl and pour oil-acetic-mustard dressing (ratio 1: 3 + a little bit of prepared mustard). Peel the carrots and potatoes from the peel and cut them into small cubes. In the same way, we also cut salted cucumbers. With beans or peas, merge the sauce or preserving brine. Quail cabbage is released from the brine and finely chopped with a knife. Grind the green onions, if it is not, use fresh (cut it with a quarter of the rings).
We connect all the ingredients in a salad bowl and add beets with dressing.
If you want, you can add 3-4 hard boiled and finely chopped boiled eggs. Gently mix. We make greenery.
It should be taken into account that the vinaigrette is a perishable dish, it should not be stored for more than 24 hours even in the refrigerator. Therefore, it is better to prepare this salad in not too large quantities.
It is also possible to prepare more complex and nutritious vinaigrettes with boiled meat, boiled fish or squid, usually in these variations, these mayonnaise seasoned with salads.