Vinaigrettes

Have you heard about the Russian salad? A salad with boiled vegetables was called vinaigrette in the mid 19th century Russia. People in other countries also came to love it

Cooking time —
Complication —

In recipe book

"Eat fresh vinaigrettes – you will live half–thousand years".

Have you heard about the "Russian salad"? A salad with boiled vegetables was called "vinaigrette" in the mid 19th century Russia. People in other countries also came to love it. In many countries vinaigrette was referred to as "Russian salad", as it was by right considered our national dish. The word derives from Latin "vinos" meaning "sour", which specifies the taste of the dish.
Vinaigrette is a primordial Russian dish with a primordial French name. "Vinaigre" is French for "wine vinegar"; "vinaigrette" is a sauce with vinegar, salt and Provence oil. This is the origin of the name for this popular dish, although vinegar is not usually added to vinaigrette. However, there are as many types of vinaigrette in Russia as there are families, so there is a type to any taste.

Vegetable Vinaigrette

200g carrots
300g beets
350g potatoes
250g cucumbers
250g sauerkraut
250g spring onions
150g lettuce
150g vinegar (3%)
100g vegetable oil, or dressing salad, or
250g mayonnaise
50g Southern sauce
mustard, pepper

Dice boiled potatoes, beets and carrots and fresh cucumbers. Chop onions and green onions. Press sauerkraut, and wash it if it is too sour.
Dress the vegetables with vegetable oil, vinegar, salt, pepper, mustard, and mix them. Vinaigrette can be dressed with sauce-mayonnaise with addition of Southern sauce or with salad dressing. In summer, you can add fresh tomatoes, lettuce, and replace sauerkraut with pickled cabbage.
Serve vinaigrette in a salad bowl or on a plate, decorate it with lettuce leaves, onion rings or spring onion.

Fish Vinaigrette

400g boiled fish (fillet)
300g potatoes
300g cucumbers
300g tomatoes
200g carrots
100g beets
50g caviar
100g pickled berries (cherries, cowberries)
300g jelly
350g mayonnaise
100g Southern sauce
pepper, fresh herbs

Slice boiled or simmered fish (leave two or three best slices for decoration) and mix it with prepared and sliced vegetables. Add mayonnaise with Southern sauce, salt and pepper.
Shape the vinaigrette as a hill on a plate and sprinkle it with minced jelly. Arrange small piles of vegetables, pickled fruit and fresh herbs around. Top the vinaigrette with fish slices, pressed caviar, pickled berries and jelly croutons.

Meat Vinaigrette

400g prepared meat
400g potatoes
450g cucumbers
200g eggs
200g lettuce
100g beets
300g carrots
100g pickled fruit
350g mayonnaise
80g Southern sauce

Slice boiled or roasted beef, veal, pork, lamb, ham, tongues, etc. Slice boiled potatoes, pickled or fresh cucumbers, add sliced lettuce and dress it with mayonnaise, salt, pepper and Southern sauce. All the rest is prepared in the usual way. Decorate it with sliced boiled egg.

Hot Vinaigrette

600g potatoes
400g turnip
200g carrots
100g swede
100g celery root
150g green peas
200g pickled cucumbers
200g pickled mushrooms
370g vegetable broth for sauce
50g flour
50g butter
100g milk
fresh parsley, dill

Slice potatoes, turnip, carrots, celery root, and swede, boil them together with green peas in a little salted water and drain on a colander. Add finely sliced pickled gherkins and well washed chopped pickled mushrooms to the boiled vegetables. Bake the vinaigrette in the oven until ready.
Prepare a sauce with dill and parsley and dress hot vinaigrette with it. To make the sauce, bring the vegetable broth to boil and carefully add the same cold broth stirred with flour, slowly and constantly stirring. Boil everything thoroughly.
When the liquid thickens, add butter, milk, finely chopped fresh parsley and dill and bring to boil.

Fish Vinaigrette
500g boiled fish (fillet)
200g potatoes
150g tomatoes
carrots, beets, green peas
100g pickled cucumbers
150g pickled fruit
300g mayonnaise or mustard dressing
fresh herbs

Boil cod or hake, boil potatoes in skins. Boil carrots and beets. Slice the prepared products, combine and dress them. Add tinned marrowfat. Put everything in the salad bowl, top with fresh herbs and slices of other ingredients.

Vinaigrette "Pleasure"
400g potatoes
200g beets
200g carrots
200g beans
150g fresh cabbage
200g spring onion
100g lettuce
200g tomatoes
200g cucumbers
200g apples
100g green peas
50g fresh herbs
150g vegetable oil
salt, sugar, lemon acid

Boil potatoes, beets, and carrots in skin until ready, chill and dice them. Split the beans, finely chop and boil them. Chop fresh cabbage, spring onion and lettuce, Slice tomatoes into small segments, dice cucumbers, slice apples thinly.
Mix the prepared products adding green peas and chopped fresh herbs. Dress with vegetable oil, salt, sugar and lemon acid. Put the vinaigrette on a plate or in a salad bowl shaping it as a hill and top with lettuce, tomato segments, and chopped spring onions.

Vinaigrette "Inspiration"

300g fresh herring or sardines
300g potatoes
200g pickled cucumbers
200g tomatoes
200g carrots
150g green peas tinned
200g beets
300g mayonnaise
100g sour cream
100g green onions
fresh parsley
salt

Boil potatoes, carrots, and beets, chill and peel them. Bone the fish and boil it. Slice potatoes, pickled gherkins, fresh tomatoes, carrots, beets, and boiled fish. Mix it with tinned green peas, add salt, dress with mayonnaise and sour cream.
Shape the vinaigrette as a hill, place fish slices from four sides, dress with mayonnaise. Decorate the vinaigrette with carrots, beets and spring onions, and sprinkle with fresh parsley.

Squid Vinaigrette

250g squids
3 to 4 potatoes
2 carrots
2 beets
1 to 2 pickled gherkins
1 onion
2 tablespoons vinegar (3%)
2 tablespoons vegetable oil
fresh herbs

Julienne boiled squids. Mix boiled carrots, potatoes and beets, pickled gherkins, and onions. Mix it, add salt, pepper, sugar, vegetable oil and vinegar. Mix thoroughly. Sprinkle with spring onions, celery, parsley, tarragon and top with onion rings.

Vinaigrette "Sakhalin"
100g tinned sea kale
2 carrots
2 beets
3 potatoes
1 cucumber
30g onions and spring onions
vegetable oil
1 tablespoon wine vinegar
salt, pepper, sugar, olives to taste
Boil, chill and peel potatoes, beets, and carrots. Slice finely the prepared vegetables and cucumber, add minced onions and sea kale and optional olive sliced in circles. Dress the vinaigrette with oil, vinegar, salt, pepper, and sugar. Mix thoroughly.

Herring Vinaigrette
2 boiled beets
4 boiled potatoes
2 boiled carrots
2 to 3 pickled gherkins
2 apples
1 onion
160g boiled meat
500g herring
2 tablespoons sunflower oil
1 boiled egg
1 bunch parsley, 1 bunch spring onion

Dice beets, carrots, potatoes, cucumbers, onions and meat. Shell the egg and cut into into eight segments.
Wash fresh herbs under a jet of cold water and dry them. Slice the onions into circles, and chop the parsley finely. Core the apples. Slice half an apple into segments and leave it for decoration. Dice the remaining apples.
Clean the herring, bone it, and slice the fillet into small pieces. Mix vegetables, meat, apples, and herring with oil and salt.
Put the vinaigrette on plates, sprinkle with fresh herbs, and top with egg and apple segments.