Bright, hearty, New Year's! This salad needs no introduction. Vinaigrette is a famous snack dish in Soviet cuisine.

To this day, this famous salad with beets, green peas and sauerkraut enjoys love among household members and not only. Our grandmothers in New Year's Eve That's what they ate. Surely not only for the purpose of saving. The taste of vinaigrette from childhood cannot be conveyed.

So, today we are preparing a “royal” vinaigrette with peas and cabbage according to the classic recipe. As an exception, we will cook vegetables using a slow cooker. I like the steamed version of potatoes and carrots better. This is both useful and quick to cut. I advise you to try it.

We select products from the list.

Peel the carrots, potatoes and onions.

Steam the potatoes and carrots in a multicooker, and the beets in the main multicooker bowl.

While the main vegetable ingredients are cooking, cut the pickled cucumbers into small cubes.

Let's put the cucumbers in the salad bowl.

Sauerkraut goes there too.

Vegetables cooked in a slow cooker must be cooled.

Cut the potatoes and carrots into small cubes.

Let's put it in a salad bowl.

Cut into small cubes onion.

Few people know that onions go into vinaigrette in blanched form. The onion should be quickly doused with boiling water and squeezed. Add the onions to the salad bowl after the potatoes and carrots.

Peel the boiled beets and cut them into cubes.

Add to vinaigrette.

All ingredients are mixed.

Canned green peas go into the vinaigrette at the very end.

The vinaigrette needs to be mixed again, but this time with caution. Add salad dressing, which is prepared from sunflower oil with the addition table vinegar, salt and ground pepper. There is an option with olive oil.

Serve the vinaigrette to the table in a salad bowl or in portions.

The classic vinaigrette with peas and cabbage is ready!

Vinaigrette salad is popular both on the Lenten table and on ordinary days. We consider it a storehouse of vitamins, because there are no harmful additives or even the usual mayonnaise sauce. And this is relevant for both rural and urban residents, who, due to their lifestyle and place of residence, do not always receive the required amount of vitamins and are more poisoned by the environment. Think about it, it's time to eat healthy food at least once a week.

True, for some reason it turns out that you cook it just a little, but you still end up with a bowl of salad. If you also have problems with the proportions, then reduce the ingredients below by half.

• Recipe for a classic vinaigrette with cabbage

How to make vinaigrette salad with green peas and beans

The vinaigrette recipe listed below combines all the products that are considered an integral part of this salad: canned peas, pickled vegetables, beets. But we will also add beans to it, because they will add tenderness to the whole dish and increase its nutritional value.

Using this recipe, you don’t have to cook a full dinner, but serve only vinaigrette and croutons.

And, if you are a fan of canned beans, then read, which I dedicated to salads containing them.

Ingredients:

• can of green peas
• can of red beans in their own juice
• 1 boiled carrot
• 2 boiled beets
• 2 boiled potatoes
• 1 onion
• Sauerkraut – 300 g
• Pickled cucumbers – 1-2 pcs.
• Vegetable oil
• Greenery

It is better to bake carrots, beets and potatoes in foil. This way you save more useful microelements in these vegetables. If you think that the beets are not cooked, then remove them from the foil and place them in cold water for ten minutes. This way it will finish cooking.

The same can be done with undercooked beets. In cold water, it miraculously manages to become softer.

Grind and mix the vegetable component.

The cabbage needs to be chopped if you have it shredded into long strips.

Sprinkle everything with finely chopped fresh herbs and enjoy a healthy dinner.

Classic pea salad recipe

Classic vinaigrette ingredients include beets, peas and pickle. So, not everyone likes pickled cucumbers with sauerkraut. For them, as well as for those who want to modernize the classic salad recipe, I suggest replacing the pickled cucumber with a fresh one. If you want exactly classic recipe, then just use the same proportions of ingredients, but use pickled cucumber.

By the way, below is the amount of products for three servings; if you need more, then double all proportions.

Ingredients:

• 2 beets
• 1 carrot
• 2 potatoes
• 1 fresh cucumber
• 0.5 cans of green peas
• Salt to taste
• Corn oil

Cool the boiled vegetables and chop them into cubes.

Wash and cut the cucumber. If cucumbers are not in season, it is better to peel them to avoid any harmful carcinogens getting into the food.

Drain the water from the jar of peas and mix with the entire vegetable mass.

Add a little salt and season with corn, olive or vegetable oil.

To add saltiness to this version of the salad, you can add olives or black olives.

Recipe for a classic vinaigrette with cabbage

Housewives usually prepare vinaigrette in three versions: with pickled cucumber, with sauerkraut, combining both ingredients. By the way, at home we use the third cooking option.

But there are a lot of recipes, so I’ll tell you how not to use pickled cucumber and get a tasty dish.

Ingredients:

• 2 beets
• 1 carrot
• 3 potato tubers
• Sauerkraut
• 1 pickled cucumber
• 0.5 cans of green peas
• Green onion feathers
• Salt, vegetable oil

Boil the vegetables. But make sure they are not overcooked.

It happens that the potato variety is very starchy, then make an aqueous solution with an acid, for example, acetic acid, and boil the tubers in it.

The cabbage needs to be squeezed out and washed a little. But, if you like juice in salads, then you don’t have to rid it of excess brine, but put it straight from the jar into a salad bowl.

Chop the vegetables and combine them with peas, spices and vegetable oil.

Oil should be in moderation. If you don't top it up, it will turn out a little dry.

If you are interested in new flavor combinations, combine olive oil with soy sauce and a mixture of peppers. The taste will be completely different.

Classic salad with green peas and pickles

And this recipe is for housewives who cook without cabbage. It is better to look for crunchy cucumbers; usually, gherkins are like that in the store.

To add crunch, you can add a peeled apple. The taste of the dish will immediately become softer.

Ingredients:

• 1 medium boiled beet
• 4 pickles
• 4 boiled potatoes
• Can of green peas
• 3 boiled carrots
• Green or onions

Cook the vegetables until soft and leave to cool.

We chop them into the shape that we are used to cutting vegetables: strips or cubes.

Mix in a salad bowl and add green peas. We have already drained the liquid from the jar.

Salt and pepper to taste. It is better to use aromatic oil when dressing the salad.

You can vary all the proportions because everyone has different preferences.

For example, I don’t really like boiled or baked carrots, so I add them in half quantities. I’d rather put more cucumbers than hers.

So you can work out your own amount of vegetables to use.

Vinaigrette in a new way: with peas, soy sauce and seaweed

And, of course, always old proven dishes are modernized and interpreted by new generations. So, soy sauce has been popular in our country for twenty years now. It adds an unusual salty flavor to dishes, is available and has long been used in ordinary kitchens by ordinary housewives. Let’s add healthy seaweed to it and we’ll get a very vitamin-packed vegetable cocktail.

Ingredients:

• 1 boiled carrot
• 1 boiled beet
• Boiled potatoes – 2 pcs.
• Green peas – 0.5 cans
• 1 pickled cucumber
• Sea kale without vinegar – 60 g.
• Soy sauce
• Vegetable oil
• 1 onion

To ensure that the vegetables retain their color, sprinkle the beet pieces separately with vegetable oil.

Place the prepared vegetable pieces in a common container, except for the seaweed.

Chop the cabbage, if it is salted, into long slices, then mix with soy sauce and add a little salt.

Now we put the whole dish together and eat.

What do you think of the selection of recipes? Any of them can be taken as a basis and diversified with your favorite products. For example, use herring, fresh cabbage, olives or mushrooms.

Imagine how many more salads you can prepare if you approach the cooking process with interest and imagination.

And I’m still in favor of using oven-baked vegetables. They are sweeter, richer and healthier for you and your children.

Difficulty level: Easy Cooking time: 60 min. Number of servings: 6

There are many versions of a tasty and easy-to-prepare vinaigrette - dietary, with meat, with mushrooms, with herring... I want to offer you a recipe with a photo of the classic Vinaigrette salad.

Ingredients:

• Potatoes - 6 pcs.
• Beetroot - 3 pcs.
• Carrots - 3 pcs.
• Onions - 1-2 pcs.
• Pickled cucumbers - 6 pcs.
• Sauerkraut - 250 gr
• Canned peas - 1 can
• Sunflower oil - 100 ml

I’d like to note right away that the amount of ingredients depends on your desire, for example, in my family the Classic Vinaigrette goes with a bang, so I cook a lot of it.

So, let's start cooking:
First of all, cut the beets into medium-sized cubes, add a little sunflower oil and mix. This procedure is necessary to prevent the beets from producing juice, which will then color the rest of the ingredients and the dish will turn into a burgundy mass.





Then cut the carrots into cubes of the same size.




Cucumbers will be next, but before cutting them, first rinse them with water.





Then add sauerkraut (very sour cabbage, rinse and squeeze).




At the end there are pre-washed peas.




Season the resulting mass of vegetables with pepper, salt, and add sunflower oil (the amount depends on how much salad you have).
All that remains is to mix the resulting salad thoroughly and put it in the refrigerator for 20 minutes.
The classic vinaigrette is ready. Bon appetit!

Vinaigrette - tasty, healthy and easy to prepare vegetable salad, which can also be served festive table. There are quite a few ways to prepare it with peas, sauerkraut or even herring. Today we will look at one of the traditional ways of preparing it in Russian.

First you need to boil the potatoes, carrots and beets in their skins (peels). Pour water into a saucepan, put vegetables in it and put on fire. We will cook them until they become soft enough, you can check with a knife.

Peel the potatoes and cut into cubes.

Peel and cut the carrots as in the photo.

Peel the beets and cut into cubes.

Finely chop the pickled cucumbers.

Chop dill and onion.

Finely chop the green onions.

Finely chop the onion.

Mix all ingredients in a saucepan, add green peas and salt.

Our vinaigrette with peas is ready. It can be served as a separate dish or as a side dish. To taste, you can season it with mayonnaise or aromatic vegetable oil.

Bon appetit!

PS: The shelf life of this vinaigrette is not that long, try to eat it within 2-3 days. To increase shelf life, add pickles just before serving.

Vinaigrette is a familiar salad that... Lately has changed a lot. Whatever they add to it! You can find the most unexpected combinations of products that will greatly surprise you, for example, herring, olives or mushrooms. But the old salad options are still the most delicious. Here are step-by-step recipes for a classic vinaigrette with that familiar taste.

Classic vinaigrette - general principles of preparation

The main component of the vinaigrette is boiled vegetables. Traditionally, potatoes, carrots, and beets are used. You can prepare them in advance and let them cool. Then the tubers need to be peeled and chopped. All products in vinaigrette are always cut into cubes. About the size of a pea if you use the pea vinaigrette. Or cut it a little larger if beans are used in the salad.

What else can be added:

Onions, green;

Traditional vinaigrette is seasoned with vegetable oil. You can take a product with or without a smell, mix it with mustard or black pepper. Oil is added at the very end. If you don’t want the beets to color other foods and prefer a multi-colored vinaigrette, you can season the beets separately in a bowl, also season the rest of the ingredients, then combine.

Classic vinaigrette: step-by-step recipe with cabbage (sauerkraut)

This is one of the most favorite salad options in Rus'. Often, in order to save time or food, only potatoes and beets were added to it, which is sometimes called beetroot. But here it is presented step by step recipe classic vinaigrette, which is prepared according to all the rules and from large quantity products.

• 400 g beets
• 400 g sauerkraut;
• 250 g carrots
• 350 g potatoes;
• 150 g cucumbers (salted, pickled, pickled);
• 100-150 g canned peas.

1. Take a standard can of canned peas, open it, and pour it into a colander. You can rinse the peas directly in a colander under the tap. Leave the liquid to drain.

2. Wash beets and other root vegetables. Place the beets in a saucepan, fill with water, and place on the stove. After boiling, the heat will need to be reduced, cook until soft for 30-50 minutes, depending on the size.

3. Potatoes and carrots need to be placed in another pan, and we also bring them to readiness. If the carrots are small, they may cook faster, but more often than not, the potatoes are the first to get soft. In this case, you need to remove it and boil the carrots for a few more minutes.

4. Cool all vegetables. Warm ingredients should not be mixed. You can fill everything cold water, the root vegetables will cool faster and will be easier to peel. We remove the skins.

5. Cut carrots, potatoes, boiled beets into medium-sized cubes. Pour everything into a large bowl.

6. You can immediately transfer the previously prepared peas. There is no need to stir anything yet to once again do not crush food.

7. Peel the onion. It is better to use salad varieties of vegetables, you can use blue or red onions, lilac onions, the vinaigrette will turn out even more beautiful. Cut into small pieces and transfer.

8. Add chopped cucumbers next. The main taste will still be provided by cabbage, so you can even use cucumbers that are not very salty.

9. Squeeze the sauerkraut from the remaining brine. We'll definitely try it. It happens that it is too sour. In this case, soak for several minutes in cold water or simply rinse, it all depends on taste. But don’t forget to squeeze it well again. There should be no water in the vinaigrette.

10. Add cabbage and now thoroughly stir the salad. Add spices at your discretion, you can cut some greens into the vinaigrette, it turns out delicious with spring onions. However, if it will not be used immediately, then it is better not to do this.

11. At the end, season with vegetable oil and the classic vinaigrette according to the original step-by-step recipe is ready! Decorate with greens and serve.

Classic vinaigrette: step-by-step recipe with pickles

A step-by-step recipe for a classic vinaigrette without cabbage, no matter how strange it may sound. It is she who is missing in technological maps. Salted (not pickled) cucumbers give the salad a special taste. This real option With boiled beans, but if desired, we replace it with canned legumes in our juice or in a light marinade.

80 g beans (dry);

Four cucumbers (salted);

1 tsp. mustard (optional);

Greens optional.

1. Add cold water to the beans and let sit for at least five hours. Then change the water, put it on the stove and boil until tender. If you don’t have the desire or time to do this, you can simply use canned beans, you need about a glass of beans without marinade.

2. Wash the potatoes, no need to peel them, place them in a saucepan. Also wash the carrots, add to the potatoes, add water and boil until tender, but do not overcook. As soon as the vegetables begin to pierce normally, turn it off. Drain the boiling water, add cold water, hold for five minutes and drain too. Cleaning it up.

3. Beets are always boiled separately from other vegetables, otherwise it will spoil their taste. Rinse medium-sized root vegetables, place in a saucepan, add water and boil until soft. Then add cold water and leave to cool. Clear.

4. Cut all vegetables into neat cubes, the size is slightly smaller than beans. Place in one large bowl. To ensure that the potatoes do not fall apart and the cubes turn out neat, it is important not to overcook them. You can additionally keep the cooled tubers in the freezer for a little while, half an hour is enough for them to get stronger.

5. Peel the onion, cut it smaller than the other ingredients, and pour it into a bowl.

6. We also cut the pickled cucumbers finely, like onions, so that they are evenly distributed in the vinaigrette. If the cucumbers are small or not too vigorous, then you can add a couple more things.

7. Add cooked or simply canned beans. You can use red beans, white beans, or any other beans you like.

8. Taste for salt. If the taste of cucumbers is not enough, then add it. It is important to add salt before adding the oil. Otherwise, the grains simply will not have time to dissolve.

9. Dress the salad. Combine vegetable oil with mustard, grind and add to vegetables. Or just pour in only the oil.

10. Carefully stir the vinaigrette. You can use two spoons for this so as not to mash the boiled vegetables and spoil the appearance.

Classic vinaigrette: step-by-step recipe with fresh cabbage and peas

If you don’t have sauerkraut, you can make a vinaigrette with fresh vegetables. It’s also not a problem if you don’t have beans, you don’t want to cook them, or you just don’t quite like them. In this step-by-step recipe for a classic vinaigrette, the main ingredients are slightly modified with equally tasty analogues.

500 g fresh cabbage;

Four pickled cucumbers;

One can of canned green peas.

1. Chop the cabbage into strips. You can use a grater, just don't make too long pieces. If they turn out like this, you can cut them several times with a knife.

2. Add a teaspoon of vinegar and sugar. Season with salt and lightly mash with your hands. Let the cabbage marinate while the rest of the vegetables are prepared.

3. Boil the beets in one pan, and the potatoes and carrots in another pan until tender. Cool.

4. Peel all root vegetables, cut into small cubes, pour into a bowl.

5. Peel the onions, cut them into small cubes, add to the rest of the vegetables in a bowl.

6. We return to the cabbage, which has already been pickled. At the same time, she released juice. We squeeze it out. Place the cabbage in a bowl with the vinaigrette.

7. Cut the cucumbers. If they are watery, then first throw them into a colander and let the brine drain. But you can simply squeeze it out with your hands, like cabbage.

8. Open the jar of green peas, drain all the liquid, pour the product into a bowl with a classic vinaigrette. You can also use canned beans in this step-by-step recipe.

9. Stir all vegetables until evenly distributed. Let's taste it and add some salt.

10. Season with vegetable sunflower oil, but you can also use olive oil. Pepper to taste and add fresh herbs.

If the onions are too hot, the vinaigrette will taste bitter and the unpleasant taste will transfer to other vegetables. To prevent this from happening, the vegetable can be cut, placed in a sieve or colander, and scalded with boiling water from a kettle. But add it to the salad only after it has cooled completely.

Beets boil for a long time, but still don’t want to become soft? If more than minutes of cooking have already passed, you can drain the boiling water and put the beet under the stream cold water, in half an hour the vegetable will be fully cooked.

A fresh vinaigrette is not very tasty. That is why pickles and pickled vegetables are always added to the salad. But it happens that they do not provide the necessary acid or are quite bland on their own. In this case, pickling the onions will help improve the taste. The vegetable needs to be cut, poured with an acetic acid solution, let it brew, then squeeze and add to the vinaigrette.