Vegetable Vinaigrette
2 servings
15 minutes
Vinaigrette is a traditional dish of Russian cuisine that emerged in the 19th century under the influence of European marinades. This salad captivates with its harmony of flavors: tender potatoes and carrots, crunchy pickles and sour sauerkraut create a perfect balance. Beetroot gives the vinaigrette a rich ruby color and a hint of sweetness. The dressing made from mustard, vegetable oil, and vinegar makes the taste bright and expressive. Vinaigrette can be served as a standalone dish or a side dish, and its refreshing notes are especially good in winter. Traditionally, it is garnished with herbs and fresh vegetables, sometimes complemented with mayonnaise. Due to its simplicity in preparation and availability of ingredients, vinaigrette remains a favorite at gatherings, bringing generations together at one table.
1
Boil potatoes, peel apples, cucumbers, and carrots, cut them into slices, cubes, or strips, place in a bowl, and add shredded pickled cabbage.
- Potato: 5 piece
- Apple: 1 piece
- Pickled cucumbers: 2 pieces
- Carrot: 1 piece
- Sauerkraut: 100 g
2
Mix mustard, salt, pepper, and sugar with oil and dilute with vinegar.
- Mustard: 1 teaspoon
- Vinegar: 0.3 glass
- Vegetable oil: 3 tablespoons
- Sugar: to taste
3
Before serving, mix the vegetables with the prepared sauce, place them in a salad bowl, decorate with beet slices, and sprinkle with green onions and dill. The vinaigrette can also be garnished with fresh cucumbers and tomatoes. The vinaigrette tastes better if dressed with mayonnaise.
- Beetroot: 1 piece
- Spring onion: 50 g
