Vinaigrette is a traditional Russian dish that has become a real symbol of the country’s gastronomic culture. In essence, vinaigrette is a salad consisting of boiled vegetables, which is dressed with vegetable oil and vinegar. Its bright, rich flavor and appetizing appearance make this dish popular both on the festive table and in everyday cooking. The
history of vinaigrette dates back to the XIX century, when the culinary traditions of Russia began to actively develop under the influence of Western European cuisine. The dish was created as a way to use the remains of boiled vegetables, which makes it not only delicious, but also an economical cooking option.
Let’s tell you how to prepare vinaigrette without boiling vegetables
Ingredients:
- beets – 1 pc;
- carrots – 1 pc;
- potatoes – 1 pc;
- green peas – 150 g;
- pickled cucumbers – 3 pcs;
- onions – 1 pcs.;
- green onions – half a bunch;
- vegetable oil – 3 tbsp;
- salt – ½ tsp;
- black pepper – ½ tsp;
- sugar – ½ tsp;
- lemon juice – 1 tbsp.
Preparation of vinaigrette:
Peeled beets cut into small cubes and distribute them in a pan greased with vegetable oil. Similarly cut carrots and potatoes, put them in the pan to the beets.
On medium heat under a lid cook the vegetables until condensation forms, then after 5 minutes remove the pan from the fire. Chop
finely green and onions
.
Chop pickles finely, mix in a salad bowl with green and onions, green peas and fried vegetables.
Pour salt, black pepper, sugar into the mixture, pour lemon juice
and
stir
.
You get a simple and fairly quick vinaigrette without boiling and baking vegetables. This is a good recipe option if the salad needs to be prepared quickly.
