There is an assumption that Vinaigrette appeared because of a simple misunderstanding between a French cook and Empress Catherine the Great. The woman asked to serve a hot dish of beets. Meanwhile, the cook chopped finely boiled cold beets with other vegetables. The cook paid for his mistake. He heard from Catherine’s refectory, “Fi, not warmed!”
–
It was only later, when the salad was tasted by the upper classes, that it became popular. Now it is difficult to imagine that once vinaigrette was not a relevant dish for any feast
. It is worth preparing a classic version of vinaigrette
.
Ingredients for vinaigrette:
- Canned green peas – 250 g;
- Beets – 1 pc;
- Potatoes – 6 pcs;
- Sauerkraut – 300 g;
- Pickled cucumbers – 6 pcs;
- Vegetable oil – 6 tbsp;
- Salt – a pinch;
- Onion – 1 pc.
Preparation of vinaigrette:
Boil potatoes until ready, peel and cut into small cubes into a salad bowl. Add sauerkraut to the potatoes,
dice onions and pickles, add to
the
salad. Boil beets until ready, peel and cut into small cubes.
Put beets in the salad along with canned peas
.
Salt the salad, pour in vegetable oil and mix thoroughly.
We get a classic vinaigrette for every day. This salad is universal – both for a holiday and for everyday use.
