Vinaigrette is a classic Russian vegetable salad, which perfectly suits both a lavish festive table and a modest dinner. The usual ingredients of vinaigrette: potatoes, carrots, beets, pickles, sauerkraut and onions, with the first three ingredients easy and convenient to prepare with a multivark. The kitchen assistant is able to shorten the cooking time of compound salad to 30 minutes. How to prepare a vinaigrette in a multivarquet and thus save time we will tell you in this article.
Vinaigrette in the Multivariate - recipe
Ingredients:
- beet - 2 pcs .;
- carrots - 1 piece;
- onion green - 1 bunch;
- potatoes - 2 pieces;
- pickled cucumber - 2 pcs .;
- sauerkraut - 100 g.
For refueling:
- vinegar (3%) - 1 tbsp. a spoon;
- vegetable oil - 2 tbsp. spoons;
- salt - to taste.
Preparation
In the bowl multivarka fill 5 multistakanov water and warm them (to save time you can pour the already heated water). While the water is heated, we cut the vegetables that need to be cooked: beets, carrots and potatoes are crushed in cubes and laid in layers in a steam cooking vessel. Now it's time to accurately load the container into the steamer and leave the vegetables to cook for 30 minutes in "Steam" mode.
While the multivar works, we also do not relax, but prepare the rest of the products: chop the green onions and pickles, make a dressing from salt, butter and 3% vinegar. Ready vegetables are cooled and mixed with pickles, water salad dressing and decorate with green onions.
Quickly prepare vegetables for delicious vinaigrette can also be with the help of other kitchen helpers: steamer, aerogrill or microwave oven.
Vinaigrette in a double boiler
Ingredients:
- beet - 1 pc .;
- carrots - 1 piece;
- potatoes - 2 pieces;
- pickled cucumber - 1 piece;
- onion - ½ pcs .;
- green peas - 6 tbsp. spoons.
For refueling:
- vegetable oil - 2 tbsp. spoons;
- lemon juice - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
My beets, clean and cut into cubes. Prepared root vegetables are placed in the lower bowl of the steamer and leave to prepare for 45 minutes. Similarly, we do with potatoes and carrots, they must be put in the upper bowl of the steamer for 25 minutes before the beet is ready. Traditionally, we prepare salting, and onions are randomly chopped and doused with boiling water. Steamed vegetables are sprinkled with oil, salt, mixed with the rest of the ingredients and seasoned with lemon juice.
Vinaigrette in aerogrill
Ingredients:
- beet - 2 pcs .;
- potatoes - 2 pieces;
- carrots - 2 pieces;
- fresh cucumber - 2 pcs .;
- eggs - 3 pieces;
- green onions - 1 bunch.
For refueling:
- sunflower oil - 2 tbsp. spoons;
- sesame oil - 1 teaspoon;
- salt - to taste.
Preparation
Root crops are cleaned, mine, cut into cubes and put into the sleeve for baking before pouring there 2 tbsp. spoons of water. Packed vegetables are cooked on aerogrill for 1 hour, at a temperature of 260 degrees and a high degree of blowing.
After an hour the film is cut, the vegetables are cooled, mixed with peas, onions and sliced cucumber and fill with a mixture of oils and salt.
According to a similar recipe, the vinaigrette can also be cooked in a microwave oven: the roasting bag is filled with sliced root vegetables and left to cook at a power of 750 watts for 15-20 minutes.
To this vinaigrette, a filling from lemon juice with refined oil (1: 2), sweet pepper and salt is perfect. As a supplement to vegetable ingredients in vinaigrette, chopped herring fillets are laid, which is pre-soaked in milk to remove excess salt. Delicious vinaigrette and a pleasant appetite!