Classic vinaigrette recipe with peas step by step recipe

Classic vinaigrette with peas and pickles

The vinaigrette, according to a simple recipe, is considered classic, with the addition of peas and crispy cucumbers. It has a slightly salty taste, it’s impossible not to try it!

Components:

• boiled beets – 300 g;
• boiled potatoes – 3 tubers;
• boiled carrots – 70 g;
• pickled cucumbers – 6 pcs.;
• green onions – 1 bunch;
• canned peas - 1 b.;
• salt - to taste;
• olive oil – 50 ml.

Cooking process:

1. Peel boiled vegetables and chop into medium cubes.

2. Shape the pickled cucumbers into small squares.

3. Stir in assorted vegetables.
4. Sprinkle with green peas.

5. Chop the “feathers” of green onions into rings and add to the appetizer.
6. Season with salt, add oil, stir until the layers are evenly distributed.
7. Before serving, refrigerate for 1.5-2 hours.

Incomparable deliciousness, cooking couldn't be easier!

How to prepare a classic vinaigrette with salted mushrooms

• three medium burgundy beets;

• two small carrots;

• three sweet, medium-sized potatoes;

• two small white onions;

• pickled (barrel) cucumbers – 3–4 pcs.;

• half a glass of boiled or canned (preferably colored) beans;

• 100 grams of young canned peas;

• 300 grams of salted mushrooms: “Rizhiki”, “Milk mushrooms”;

• 9% table vinegar;

• fine table salt.

1. Boil the carrots and potatoes, without peeling, until tender, and bake the beets in the oven, wrapping them in foil.

2. Cool the baked vegetables, remove the peels and cut into small cubes.

3. Chop the salted mushrooms into small strips.

4. Mix chopped vegetables with mushrooms, chopped onions and cucumbers into small pieces.

5. Add pre-boiled and cooled beans, canned peas, pour in the oil, sprinkle with a little table vinegar and stir everything carefully again.

6. After taking the sample, add vinegar and salt if necessary.

How to make a vinaigrette with beans and sauerkraut

An interesting variation, “Russified”, with the addition of sauerkraut, a cold appetizer for all times!

Ingredient list:

• potatoes – 2 pcs.;
• beets - 2 root vegetables;
• onion – 1 head;
• carrots – 100 g;
• pickled cucumbers – 300 g;
• olive oil – 60 ml;
• sauerkraut – ½ kg;
• beans - 1 b.;
• salt - according to your own gastronomic taste.

Step-by-step cooking process:

1. Boil raw vegetables until tender, chop into small fractions.

2. Place the sauerkraut in a deep bowl, add red beans in their own juice and mix in the chopped vegetables.

3. Finely chop the pickled cucumbers and onions and add to the vinaigrette.

4. Taste the appetizer for salt; if it is not enough, season it.
5. Pour in olive oil, stir.

Super recipe without hassle and worries! Eaten in a matter of “fractions of seconds”!

Classic vinaigrette with herring - step-by-step recipe

The traditional vinaigrette recipe has come down to our time from English chefs of the 18th century. The appetizer is not like the standard version, but it turns out delicious, without further ado!

Product components:

• potatoes - 3 tubers;
• carrots – 3 pcs. (small);
• onion – 1 pc.;
• egg – 2 pcs.;
• beets – 150 g;
• herring (fillet without bones and backbone) – 250-300 g;
• mayonnaise and sunflower oil - for dressing;
• salt – 1 pinch.

Cooking is surprisingly simple and involves only 5 step-by-step steps:

1. Rinse potatoes, carrots and beets and peel them. Boil until fully cooked.
2. Hard boil the eggs.
3. Chop the potato tubers and eggs into cube shapes.
4. Pass the boiled beets and carrots through a large-mesh grater.
5. Chop the herring fillet into medium fractions.
6. Combine all ingredients, add salt according to your own taste preferences, season with mayonnaise and sunflower oil, and stir.

Option 9: Vinaigrette with green peas and pickled mushrooms

The previously described salad with herring and the one proposed below have a common feature: mushrooms and herring replace a certain amount of cucumbers. You can, within certain limits, increase the number of mushrooms by reducing the mass of cucumbers.

Ingredients:

• pickles - a couple of things;
• one medium carrot;
• apple, large;
• an incomplete glass of tender peas (canned product);
• four potatoes;
• two hundred grams of salted mushrooms;
• sunflower oil;
• a small spoonful of mustard sauce and salt.

Step by step recipe

Step 1:

We wash with a brush, rinse and set to cook the vegetables. Collections most often indicate the duration of cooking; less often it is added that they are cooked separately and placed on the stove at the same time. If you turn on the heat under the saucepans one by one, and the vegetables are cooked at the same time, the vinaigrette will turn out somewhat fluffier. Let’s try to do this, don’t forget to lightly salt the water.

Step 2:

We start cooking the beets first; they will take an average of an hour and a half until they soften. After thirty minutes, put the pan with carrots on heat, and after another half an hour, turn on the burner under the potatoes. When the beets have been boiling for about an hour and a half, check the readiness of all the vegetables by piercing them with a knife.

Step 3:

Drain the water, but cover it with a lid and let the vegetables cool slowly. Next, we clean them, and without any tricks we cut them into half-centimeter cubes. We wash the mushrooms and cut large specimens into smaller pieces. Chop the onion into squares no larger than the rest of the cut, drain the peas.

Step 4:

Two products remained untouched, the size of which greatly influences the taste of the finished vinaigrette. Wash the apple, cut it in half, remove the seeds and solid particles from the box, cut it a little larger than all other products. We don’t peel the cucumbers, we simply dissolve them first into plates, then into long narrow sticks, and finally cut them into slightly elongated slices.

Step 5:

Stir the mustard in the oil, mix the salad ingredients thoroughly and add plenty of salt. Pour mustard oil, stir until it is completely dispersed, and be sure to sprinkle with chopped green onions.

Recipe for vinaigrette with pickled mushrooms and apple

An amazing dish that few people have probably tried! An amazing combination of ingredients makes the vinaigrette a culinary “masterpiece”!

List of ingredients:

• potatoes – 4 pcs.;
• beets (medium size) – 4 pcs.;
• pickled milk mushrooms (cornichons) – 0.6 kg;
• salted gherkins – 5 pcs.;
• green apple – 1 pc.;
• refined sunflower oil – ¼ tbsp.;
• onion – 1 head;
• lemon juice – 15 ml;
• table mustard – 10 g;
• salt, ground black pepper - a pinch.

Preparation includes a detailed description of 6 stages:

1. Boil jacket potatoes and beets (pierce them with a fork) for 20 minutes, peel and chop into cubes. To soften the beets, place them in cold water.
2. Finely chop the milk mushrooms into thin slices.
3. Shape the gherkins into circles.
4. Finely chop the onion and apple.
5. Mix all the cuts together, season with black pepper, add salt to taste.
6. Separately prepare the dressing, squeeze the juice of half a lemon into sunflower oil, stir in the mustard, season with the vegetable “mix,” and stir.

An excellent option for a quick and satisfying snack; even small children will love this “delicacy”! An incomparable replacement for the “classics”.

Option 6: Vinaigrette with green peas and pickles

There are all kinds of vinaigrettes, you can’t count what they add to them. What they all have in common is, most often, the form of cutting vegetables, and an invariable set in the form of potatoes, beets and bright carrots. Still, we will consider the simplest vinaigrette as basic and classic, familiarity with which for many began in kindergarten. The dish is perfectly balanced and contains a lot of useful components that have a beneficial effect on the entire body.

Ingredients:

• two medium potato tubers;
• six tablespoons of canned brain peas;
• beets - a pair of medium-sized root vegetables;
• two small carrots;
• four small pickles;
• vegetable oil - three tablespoons;
• salt - two pinches of salt, chopped green onions - optional.

Step-by-step recipe for vinaigrette with green peas

Step 1:

Wash fresh vegetables thoroughly with a sponge or soft brush in cold water. Cook, without peeling, in different pans, adding a little salt. The water should protrude just two centimeters above the vegetables, cover with a lid and maintain a moderate boil. Potatoes will take half an hour (approximately), carrots will take twice as long to cook, and beets will have to wait up to an hour and a half.

Step 2:

We cool the potatoes and carrots using the “dry” method; we have enough time until the beets are cooked. But we will fill it with cold water, changing it in several passes. Repeat this three times and let air cool to room temperature.

Step 3:

Peel the vegetables and cut them into thin half-centimeter slices. Next, cut lengthwise and crosswise, forming cubes less than a centimeter in size. You can mix the carrots and potatoes right away, but set the beets aside and lightly sprinkle with oil and mix.

Step 4:

Grind the cucumbers in the same way, but about half as fine. It is better to focus on the peas and cut them no larger than them. For cucumbers that contain a lot of moisture, be sure to squeeze them out after cutting them into slices, but you can do this after cutting them completely.

Step 5:

Strain the brine from the peas and place in a common bowl. Add oil, add salt and mix, adding beets last. After this, you need to taste the vinaigrette again for saltiness and adjust the taste if necessary. Sprinkle with chopped onion just before serving; it should be tender and look fresh.

Vinaigrette with fresh cucumbers and sauerkraut. Simple recipe

A light snack with the aroma of fresh cucumber and salty-sour cabbage will be a pleasant and quick snack during the day.

The product composition requires:

• new potatoes – ½ kg;
• carrots – 150 g;
• beets – 300 g;
• sauerkraut – 200 g;
• onion – 1 head;
• fresh cucumber – 1 pc.;
• sorrel – 5 leaves;
• leek – 6 “feathers”;
• freshly squeezed lemon juice – 20 ml (1/2 fruit);
• salt, ground pepper - according to taste preferences;
• soy sauce – 2 tbsp;
• olive oil – 4 tbsp.

The cooking process couldn't be simpler:

1. Pour water over the beets, carrots and potato tubers, put on the fire, boil for 25-30 minutes, remove the skin, crumble into medium squares.
2. Rinse the greens, finely chop the sorrel, green onions and onions.
3. Cut the cucumber into 4 pieces lengthwise, then crosswise into thin triangles.
4. Place all the cuts in a saucepan with a deep bottom, add pickled cabbage, add salt and spices, pour in freshly squeezed lemon juice, olive oil and soy sauce. Stir until the mixture is smooth.

A refreshing snack that has no equal in the summer, well, if only okroshka! Serve garnished with lemon wedges and fresh basil leaves.

The most delicious vinaigrette - recipe with fresh cabbage and pickles

All you have to do is change the ingredient composition a little and the taste of the dish will “sparkle with new colors”!

The ingredient list should include:

• white cabbage - ½ fork;
• beets (small) – 2 pcs.;
• carrots – 100 g;
• pickled cucumbers – 4 pcs.;
• potatoes – 3 pcs.;
• onion - 1 pc.;
• refined oil – ¼ tbsp.;
• lemon juice – 1 tbsp;
• salt – 10 g.

Let's start cooking:

1. Wash the root vegetables, peel them, and cook over high heat for 35-40 minutes. When ready, place in cold water. Grind into small fractions.
2. Chop half a head of cabbage.
3. Cut the cucumbers into half circles, the onion into cubes.
4. Combine all ingredients in a deep bowl, add salt to taste, add flavorless oil and freshly squeezed lemon juice.
5. Stir and refrigerate for a third of an hour.

An excellent replacement for sauerkraut, fresh cucumbers can be pickled in a bag in half an hour. The taste of the salad is excellent!

A simple recipe for vinaigrette without cabbage with canned peas

When the classic vinaigrette starts to get boring, you can get a little creative and change the composition; the taste will change, but only for the better!

Ingredients:

• boiled potatoes - 4 tubers;
• boiled carrots – 3 pcs.;
• boiled beets – 2 pcs.;
• pickled gherkins – 3 pcs.;
• onion – 1 pc.;
• canned green peas – 1 b.;
• odorless vegetable oil - for dressing;
• salt, spices - to taste.

Vinaigrette with sour cream and fresh cucumber

Food with relish always brings great pleasure; after trying vinaigrette with sour cream at least once, it will forever become the “favorite” of the whole family!

The product list includes:

• potatoes – 3 pcs.;
• beets - 2 root vegetables;
• carrots – 70 g;
• fresh cucumbers – 3 pcs.;
• green beans – 50 g;
• green onions – 7 “feathers”;
• boiled egg – 1 pc.;
• sour cream 15% - 1 tbsp.;
• rock salt – 2.5 g;
• ground pepper - on the tip of a knife;
• table vinegar 6% - 30 ml.

Preparation:

1. To quickly boil beets, chop them into small cubes, put them in a saucepan, pour boiling water over them and add 1 tbsp. vinegar, the time until complete cooking will be 40 minutes.
2. Boil the remaining root vegetables - potatoes and carrots for 30 minutes, cut into squares.
3. Cut the onion into rings, chop the boiled beans and cucumber into cubes.
4. Pass the boiled egg through a medium-mesh grater.
5. Combine prepared vegetables and some greens in a bowl.
6. Make the sauce separately - dissolve salt in vinegar, add ground pepper, add sour cream, beat with a fork. Add the resulting mixture to the vinaigrette.
7. Decorate the top of the salad with the remaining herbs.

Prepares quickly, eats in one or two!

Regular vegetable vinaigrette with cabbage and peas

The simplest recipe is different in that this option is rare, look and see!

The components consist of 7 ingredients:

• boiled beets – 1 pc.;
• pickled gherkin – 1 pc.;
• sweet onion – 1 head;
• green peas – 150 g (optional);
• leek - bunch;
• sour cabbage – 200 g;
• olive oil – ¼ tbsp.;

How to prepare a vinaigrette quickly, tasty and satisfying, follow the detailed instructions:

1. Place the cabbage immediately into the vinaigrette bowl.
2. Chop the beets, cucumbers and onions into neat cubes, and cut the leeks into rings. Add to cabbage.
3. Add canned peas.
4. Season with olive or any other oil (according to your own gastronomic taste). Stir until the ingredient layers are evenly distributed.

The whole preparation process does not take more than 40 minutes, the variation is as simple as shelling pears. If you don’t like peas, you can exclude them from the composition.

Original recipe for vinaigrette with peas and sprat

The most important difference in preparing this salad is that we will not boil all the vegetables, but bake them in the oven; with this preparation, all the vitamins and nutrients remain as much as possible inside the vegetables

Necessary:

• Potatoes – 2 pcs.
• Carrots – 2 pcs.
• Beets – 1 pc.
• Pickled cucumbers – 1 – 2 pcs.
• Red onion – 1 pc.
• Green onion
• Fresh or frozen peas 250 gr.
• Spicy salted sprat
• Unrefined vegetable oil
• Greenery

Preparation:

Wrap carrots, potatoes and beets in foil and place in an oven preheated to 180 - 200 degrees to bake.

Potatoes will take 35 - 40 minutes to cook, carrots about an hour, beets 1 hour 20 minutes

Peel the baked and cooled vegetables and cut them into small cubes

Place everything in a bowl, add peas, finely chopped cucumber, season with vegetable oil

Place on a plate and decorate

We use green onions and red onion rings as decoration.

Diet vinaigrette with beets without cabbage and potatoes

Low-calorie vinaigrette is ideal for those who carefully watch their figure and adhere to proper nutrition!

List of products:

• boiled beets – 1 pc.;
• carrots – 1 pc.;
• onion – 1 head;
• canned beans – 100 g;
• canned peas – 100 g;
• pickled cucumbers – 2 pcs.;
• refined vegetable oil – 3 tbsp.

Cooking in 5 consecutive steps:

1. Boil the carrots in boiling water for a third of an hour, cut lengthwise into 4 parts, then crosswise into small slices. Do the same with the pickled cucumbers and onion head.
2. Chop the boiled beets into portions.
3. Make an assortment of vegetables, immediately in a salad bowl for serving. Throw in canned peas and beans.
4. Pour in vegetable oil, stir, serve, garnish with sprigs of dill or parsley.

Dietary vinaigrette, whose calorie content is only 43.8 Kcal per 100 grams of deliciousness, is considered a “godsend” for those losing weight. It can be prepared on fasting days; it saturates the body well and is not stored as fat.

Ingredients:

• Beets (a couple of small root vegetables)
• Potatoes (2, 3 pcs.)
• Carrots (1 pc.)
• Pickled cucumbers (a couple)

The proportions here are conditional: they are tied to my salad. In fact, all components need to be taken equally, in equal parts.

The remaining ingredients are up to you: vinaigrette, a very “friendly” salad, and you can safely experiment by creating your own recipe. If desired, you can add fresh cucumbers to the pickles to soften the taste, or vice versa - take sauerkraut to enhance the flavor. There is no shame in adding onions (both onions and green ones) to the salad - this will have a very positive effect on the overall impression of the tasting.

Vinaigrette in a slow cooker with sauerkraut and pickles

An unusually interesting recipe for preparing salad in a slow cooker, how is this possible, yes, easily!

Vinaigrette in a slow cooker, you will need the following ingredients:

• potatoes - 2 tubers;
• beets (medium size) – 1 root vegetable;
• carrots – 50 g;
• pickled gherkins – 3 pcs.;
• onion “feathers” - 15 g;
• green peas - 1 small jar;
• sunflower oil – 60 ml;
• table vinegar – 15 ml;
• granulated sugar – 5 g;
• salt and a mixture of hot ground peppers - on the tip of a knife;
• sauerkraut – 150 g.

A very tasty vinaigrette recipe without peas

The second name of the salad is “Nothing Extra”; after looking at the composition of the appetizer, don’t be surprised, even so, it turns out incredibly tasty!

Components require:

• potatoes, boiled “in their jackets” - 6 pcs.;
• beets – 300 g;
• carrots – 400 g;
• onions – 3 pcs.;
• salt, pepper - according to your own taste;
• table vinegar - ¼ tbsp.;
• olive oil – 2/3 tbsp.

Preparation:

1. For better marinating, the onions should stand for at least 6 hours. Therefore, you should start cooking with it. Chop finely, sprinkle with salt and ground pepper, pour in table vinegar, squeeze with your hands so that the onions release their juice. When ready, drain off the remaining vinegar.
2. Boil the root vegetables, removing the skins so that they do not become overcooked. Shape into medium wedges.
3. Place beets in the first layer, pour olive oil, then potatoes and carrots.
4. Add pickled onions and stir. Taste for salt and vinegar and adjust if necessary.

A bomb recipe with crispy pickled onions and an unusually simple cooking option! Requires preliminary preparation.

Option 8: Vinaigrette with green peas and sauerkraut

An experienced eye will immediately notice that there are no greens in the list of products. No, we will add it to the vinaigrette, but with one caveat. If you add onion, chop it finely and season the finished salad; if you prefer dill or parsley, chop it very finely and mix it into the dressing from the very beginning.

Ingredients:

• four boiled potatoes;
• large boiled beets;
• three small boiled carrots;
• large, juicy onion;
• a glass of canned peas;
• mild sauerkraut - one hundred grams;
• a quarter glass of oil and the same amount of wine vinegar;
• salt, two spoons of sugar and five pinches of pepper, preferably freshly ground.

How to cook

Step 1:

We will not just season the vinaigrette with oil, but we will make a special dressing sauce for it. Mix sugar and vinegar, dissolve the crystals and pour in the oil, salt and add half the pepper. Whisk for a couple of minutes and cool.

Step 2:

We open the onion into narrow quarter rings; if you have a bitter variety, pour boiling water over it for a minute, rinse with running water and let the moisture drain completely. Drain the liquid from the peas, cut the remaining vegetables, boiled in their uniforms, finely into cubes.

Step 3:

Squeeze the cabbage thoroughly; if the brine was very strong, you can rinse it and even soak it. We sort all the slices with our hands, removing the thick ones and setting aside the long ones. We simply throw away the rough parts and trim the long ones with a knife.

Step 4:

Mix all the vegetables at once, adding the peas last. Add some of the sauce and stir. Taste for salt and pepper. You can add salt and pepper, then season with oil, or simply add more dressing if the taste of vinegar does not overwhelm the rest of the food.