Винегрет салат Рецепты с фото on Windows Pc

Vinaigrette - popular in Russia and other former Soviet countries salad of boiled beets, potatoes, beans, carrots and pickles and green or onions. It refers to the caves cold dishes.
dish's name comes from the French sauce vinaigrette - widespread in Europe as well as in pre-revolutionary Russian salad dressing on the basis of vinegar, olive oil and mustard. sauce name comes from the French diminutive form. vinaigre (vinegar).
The classic Russian salad are: beets, carrots, potatoes - boiled and chilled, pickles and sauerkraut, onion or green - all in about equal volumes, only the onion is slightly larger than other vegetables, carrots and less. This vegetable vinaigrette dressing also includes - a mixture of weak trёhprotsentnogo vinegar, vegetable oil, salt and black pepper. According to William Pokhlebkin classic Russian salad must include chopped hard-boiled egg. Perhaps a small amount of finely chopped herring (pre-soaked in milk). But in this case not in vinaigrette is put sauerkraut and potatoes and onions volume increases.
To save all the ingredients of its own color sizing beet separately, ie, the first cut and filled with oil.
Vinaigrette, seasoned butter and mixed with pickles - perishable food. When used salad, had been stored for more than a day, even if it was kept in a refrigerator, possible intestinal disorders.
Vinaigrette appeared in Russian cuisine in the XIX century and is probably borrowing from the German and Scandinavian cuisine. English cookbook in 1845, for example, offers a recipe Swedish selёdochnogo salad consisting of herring, beets, potatoes, pickles, grated apple and egg white, with sauce of oil, vinegar, grated egg yolk and sour cream.

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