Vinaigrette (russ.: винегрет) is not just a salad. It is a fine mixture of science and art. Specialists argue over the ingredients: some take apples instead of carrots; others add meat or fish and make a dressing using mayonnaise or sour cream. As you know, there’s no accounting for taste. Here is a basic recipe and some variations.
|200 g (=7 oz)||potatoes|
|100 g (=3.5 oz)||beets|
|2-3 tbsp||canned peas|
|2 tbsp||oil (sunflower oil is very popular in Russia)|
- Wash and cook potatoes and beets in their skins. Drain, allow to cool and peel.
- Cut cooked vegetables and pickled cucumbers into fine pieces. Chop the onion.
- Put everything in a bowl, add pears and oil, season with salt and mix well.
- Cover and refrigerate for at least half an hour for best flavour.
- Add 100 g (=3.5 oz) carrots. Cook carrots together with potatoes and beets. Peel and cut into fine pieces.
- Use salted mushrooms or 100 g (=3.5 oz) sauerkraut instead of pickled cucumbers.
- Fresh apples give salad Vinaigrette an absolutely different taste.
- Add 150 g (=5 oz) salted or pickled herring
- Add 150 g (=5 oz) boiled meat
Some people say the name Vinaigrette derives from the French “vinaigre” (vinegar). But salad Vinaigrette was popular in Russia long before first French cooks arrived. Not only in France the salad is also known as “salade à la Russe” or Russian salad.
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