Vinaigrette. Russian recipe.

Vinaigrette is one of the most popular appetizers in Russian cuisine. Which housewife does not have her own “signature” recipe for this dish? I am no exception.

There are many variations of this salad. In old cookbooks from the 18th century, vinaigrette is mentioned as a sauce of vinegar and oil for an appetizer of boiled fish, beets, pickles, olives, Provencal oil and mustard. Based on the Russian vinaigrette, Alexandre Dumas, a writer and famous gourmet, created his own recipe for a beet salad with potatoes, celery and truffles.

We will not use truffles in our recipe! I serve this salad with salted fish or herring.

Ingredients:

Beets – 2 pcs.

Carrots – 1 pc.

Onions – 1 head

Potatoes – 3-4 pcs.

Olives – 100 g

Pickled cucumbers – 3-4 pcs.

Green apple – 1 pc.

Olive oil – 1 tbsp.

Grain mustard (Provencal) – 1 teaspoon

Wine vinegar – ½ teaspoon

Salt, pepper – to taste

Preparation:

1. Bake the beets in the oven. Place in cold water, peel and dice.
2. Boil the potatoes and carrots in their skins, cool, peel and dice.
3. Dice the onion, cucumber and apple, and slice the olives.
4. Mix the ingredients, add salt and pepper.
5. Mix the oil with mustard and vinegar and season the salad.
6. Garnish with fresh herbs before serving.

I recommend watching video recipes for other simple and tasty dishes on our YouTube channel Fast and Easy Cooking.