Classic Vinaigrette
4 servings
20 minutes
Vinaigrette is one of the most popular dishes in Russian cuisine, emerging in the 19th century under the influence of European gastronomic traditions. Its name comes from the French word 'vinaigrette', meaning vinegar sauce. Vinaigrette has a unique taste, combining the sweetness of beets, the slight sourness of pickled cucumbers and cabbage, and the tenderness of boiled vegetables. The dressing made from vegetable oil adds softness and harmony to the flavors. This salad not only pleases the eye with its bright colors but also serves as an excellent complement to main dishes and a wonderful standalone treat. Vinaigrette is often served in cold weather as it is rich in vitamins and nutrients that support immunity. Its simplicity in preparation makes it a favorite among home-cooked meals, while the variety of ingredients allows for recipe adaptation to any taste.
1
Boil the beetroot, carrot, and potato until cooked. It is preferable to boil the beetroot separately from the potato and carrot to prevent discoloration of the vegetables. The readiness of the vegetables is checked by piercing with the tip of a knife. Peel and finely chop the onion.
- Beet: 2 pieces
- Carrot: 2 pieces
- Potato: 4 pieces
- Onion: 1 piece
2
Cut the prepared, cooled, and cleaned vegetables into cubes. Do the same with cucumbers. Optionally chop the cabbage with a knife. Mix the vegetables. Add a little salt and dress with a small amount of vegetable oil.
- Beet: 2 pieces
- Carrot: 2 pieces
- Potato: 4 pieces
- Pickles: 2 pieces
- Sauerkraut: 200 g
- Vegetable oil: to taste
- Salt: to taste