“Salad”: a classic recipe with sauerkraut, peas, fish, kelp, apples and mushrooms + reviews

Vegetable salad came from the XIX century, has maintained its popularity thanks to affordable, healthy and hearty ingredients. “Salad” competes with “Olivier” on the Christmas table, included in a healthy diet of adults and children, like vegetarians. Modern housewife preparing salad by adding peas, avocados, olives, mayonnaise. But the classic recipe of “Salad” eliminate excesses and demonstrates the simplicity.

1.5 hours. 6 particletree complexity

Natalia Strelnikova 01 Jan 2018251058

The content of the article

  • 1 Why you should love him
  • 2 Prepare Vinaigrette: a classic recipe and a little imagination
    • 2.1 Classic
    • 2.2 With kelp
    • 2.3 fish
    • 2.4 With beans
    • 2.5, peas and Apple
    • 2.6 With mushrooms
  • 3 8 tricks
  • 4 who turns out delicious: feedback

The salad was invented in the time of Alexander I. abroad “Salad” known as “Russian salad”, although the name comes from the French “vinaigre” which means “vinegar”. “Vinaigrette” sauce based on vinegar, which is charged with salads. In the traditional recipe contains the most popular products of tsarist Russia. Following the step-by-step recipe for “Vinaigrette”, the hostess will prepare traditional Russian salad that is not only delicious, but also has the fame of “the most healthy meals”.

Why you should love him

The use of “Salad” is obvious: in a salad consists of vegetables, seasoned with a little vegetable oil. If you eat a “Salad” in reasonable quantities, as an appetizer to the main dish, then there is no fear for changing their shapes. 100 g of the product accounts for only 74 calories.

“Salad” useful to the children in the salad contains vitamins, minerals, fatty acids, necessary for growth, physical and mental development of the younger generation. All the vegetables are cooked in the skin, which helps to retain more nutrients. For example, potatoes in their skins retains up to 75% of all vitamins when compared with the peeled tubers, which quickly lose their nutrients. Read more the effect of substances contained in the ingredients of the “Salad” on the human body are reflected in the table.

Table — Useful properties of “Salad”

CompositionEffect on the body
Starch— Is the source of power;
— helps digestion;
— improves the intestinal flora
Vitamin A— Regulates the synthesis of proteins;
improves eyesight;
— promotes formation and growth of bone tissue;
— improves the condition of skin, hair and nails;
— slows the aging process
Vitamin C— Supports the immune system;
hair, teeth, nails;
— improves heart;
— strengthens the walls of blood vessels
Vitamin E— Normalizes metabolism;
— strengthens the immune system;
— supports healthy hair, skin, nails;
— promotes blood clotting;
— prevents stroke
Vitamin K— Improves liver function;
— provides blood clotting;
— restores the bone tissue
Potassium— Controls the acid-alkaline balance;
— supports and stimulates the brain;
— restores muscle tissue;
— reduces puffiness
CalciumPromotes the formation of skeleton and teeth;
— stimulates brain activity;
— helps to reduce the muscles;
— activates hormones and enzymes
Iodine— Reduces stress;
— stimulates mental activity;
— strengthens the walls of blood vessels
Vegetable protein— Reduces the risk of cancer;
— helps to build muscle and bone

Vinaigrette is a great salad for weight loss. The use of 120 g of the product two to three times a day will help to lose a few pounds and restore the natural metabolism. Diet salad can be made without cabbage and cucumbers cask, but with green peas and parsley. Refills fit nonfat yogurt or liquid cheese.Prepare Vinaigrette: a classic recipe and a little imagination

To make the perfect Vinaigrette at home, you need to exercise a little patience (vegetables stew for about an hour) and fantasy. Modern Housewives like to experiment, adding in the classic salad ingredients for the “Vinaigrette” according to your taste. Different tables can be found in the “Salad” beans, boiled meat, walnuts and even mango. Note that adding components increases the total caloric value of the dish.


Features. The classic recipe of “Salad” — with sauerkraut. Modern Housewives often go without it, substituting pickled or pickles. Contrary to the expectations of vegetarians, a true “Salad” served with egg: grated or chopped sprinkled on top. Dressing made of 3% vinegar mixed with vegetable oil in ratio of 1:6.


  • beets — one large or two small;
  • potato (big) — three pieces;
  • carrot (average) — two pieces;
  • sour (pickled) cabbage — 250 g;
  • pickles (draught) — three or four pieces;
  • hard-boiled egg — one thing;
  • onion — one thing;
  • vinegar-oil sauce;
  • greens;
  • salt, pepper.

Especially cooking

  • Before you prepare a classic Vinaigrette, washed root vegetables cook in different pots for 30-60 minutes (each vegetable requires its own time).
  • Leave to cool.
  • Cut the peel from the cooked vegetables.
  • Cut the beet cubes.
  • Peel the onion, chop with a knife and if desired, pour over boiling water to remove the bitter taste.
  • Finely chop the cucumbers and sauerkraut, squeeze out excess liquid.
  • Mix in a bowl the chopped ingredients.
  • Season to taste with salt and pepper.
  • Add the sauce, stir.
  • Garnish with a bunch of dill or sprig of parsley before serving.
  • With kelp

    Features. An unusual “Salad” is produced with marinated seaweed, which is rich in iodine and vitamin B12. For added nutrition you can use canned peas (half a can) and grated Adyghe cheese.


    • marinated kelp — 100 g;
    • cooked and cooled vegetables — 200 g;
    • onion (can be green feathers) — one thing;
    • cucumber — one thing;
    • dill;
    • vinegretny sauce;
    • salt, pepper.

    Especially cooking

  • Remove the peel from the tubers and chop into cubes.
  • Slice the onion, chop the cucumber and a bunch of dill.
  • Drain the marinade, cut into large kelp.
  • Mix all ingredients together.
  • Spice up and season the sauce before serving.
  • Fish

    Description. Hearty and unusual “Salad” is prepared with herring. It is recommended to put more potatoes and use a large onion. Optionally, you can add sauerkraut, paprika or pickles.


    • beet tubers and carrot one by one;
    • potatoes — three pieces;
    • herring fillets (salted) — 200 g;
    • red onion — one thing;
    • garlic — one clove;
    • peas — half of the banks;
    • parsley, dill;
    • sauce “Vinaigrette”;
    • the juice of a lemon;
    • salt, pepper.

    Especially cooking

  • Cook in the peel tubers and cool.
  • Clean the root vegetables and chop into cubes.
  • Cut the fish fillets into equal slices.
  • RUB on a small grater or chop with a knife the garlic.
  • Chop the parsley and dill.
  • Mix the crushed components, add the peas.
  • Season with salt and pepper, sprinkle with lemon juice.
  • Top with dressing and serve.
  • Beans

    Description. Diet “Salad” with beans excludes potatoes and refers to low-calorie dishes, but remains satisfying. Beans contains beneficial vegetable protein, which is needed in a vegetarian diet.


    • beet tubers — one thing;
    • carrots — two pieces;
    • red beans — one Bank;
    • cucumber — two pieces;
    • Apple 9% vinegar — one tablespoon;
    • vinegretny sauce;
    • pepper, salt.

    Especially cooking

  • Clean the tubers are boiled and cut into small cubes (carrot, it is recommended to grate it).
  • Chop with a knife or grate on a coarse grater cucumber.
  • Rinse beans boiled warm water.
  • Mix together chopped ingredients, salt and pepper.
  • Dress the salad with sauce before serving.
  • Peas and Apple

    Description. The recipe of “Salad” with peas the most popular among modern hostesses. Polka dot replaces the sauerkraut in a classic recipe. To give the dish a sweet-sour taste add some Apple slices, diced.


    • boiled for “Salad” beet — 250 g;
    • peas — 400 g (one jar);
    • Apple — one thing;
    • cucumber — one thing;
    • green onions, parsley, dill — one bunch;
    • lemon juice;
    • sauce;
    • pepper, salt.

    Especially cooking

  • Peel the carrots and cut into cubes.
  • Cut out the Apple core and slice the pulp.
  • Slice the cucumber, chop the green beam.
  • Drain the water from the peas.
  • Mix the crushed product in the bowl.
  • Season and drizzle with lemon juice.
  • Dress the salad with oil.
  • With mushrooms

    Description. The original “Salad” you get with marinated mushrooms or sauteed fresh mushrooms.


    • boiled vegetables (medium) — two pieces;
    • mushrooms — 100 g;
    • sauerkraut — 100 g;
    • cucumbers pickled or salted — 100 g;
    • onion — one thing;
    • salt, spices;
    • sauce “Vinaigrette”.

    Especially cooking

  • Cut the peeled vegetables into small cubes.
  • Slice and saute the mushrooms and pour the marinade and rinse the mushrooms.
  • Mix in a bowl the chopped components and season.
  • Add sauce before serving.
  • Raw foodists can prepare a raw “Salad” without potatoes, cabbage and onions. In addition to the grated root vegetable in the salad add fresh chopped cucumbers, asparagus, sesame seeds (one tablespoon). Fill with salad mixture of lemon juice and soy sauce.8 tricks

    To salad turned out nutritious and beautiful, it is enough to remember the eight culinary tricks.

  • Color preservation. To cut vegetables retained their color, it is recommended to fill with oil, beet cubes separately from the rest of the salad. Red root is added last.
  • Roasted “Salad”. The tubers can not boil, and cooked whole in the oven or the convection oven (at 200°C for one hour). It is better to wrap the roots in foil, so they lose less moisture and retain volume. There is a quick option of cooking vegetables in a plastic bag in the microwave.
  • Replacement of sauerkraut. Instead of sauerkraut, it is recommended to use fresh cabbage. It is enough to take 200 g of shredded cabbage, plenty of salt and mash with hands. The rest of the classic recipe remains.
  • The amount of oil. Filling should not be too much. It is enough to sprinkle the salad to vegetables “samelines”, but did not swim in the liquid.
  • Cleaning and cutting vegetables. Clean and cut vegetables should only after they are fully cool. The cooled root vegetables will retain their shape and not turn into mashed potatoes when cutting. Remove the skin from the cooled tubers easier.
  • Experiments with oil. Do not have to use sunflower oil. You can prepare a salad with olive oil, not diluting it with vinegar. Olive oil will give a pleasant bitterness. Five to six tablespoons will be enough.
  • Appearance. So the salad was not only tasty and healthy, but also beautiful, you should chop all of the ingredients equally. An exception may be the bulb: the part is recommended to cut half rings and to decorate the salad on top.
  • Freezing of vegetables. “Vinegret” — salad is quite time-consuming, requiring a lot of time cooking vegetables. The longest cooked beet tubers, so they can pre-cook, slice and freeze. Root with rapid freezing will not lose useful properties, but will not survive repeated freezing. It is best to make freeze in small containers.
  • Vinaigrette can be stored in the refrigerator for more than a day, especially if salted or pickled cucumbers. Long stored the salad loses its beneficial properties and becomes a good environment for bacterial growth. This can lead to intestinal disorders and poisoning.

    Salad “Vinaigrette” is still popular and over the years, only transformed. Not afraid of experiments cooks can add new flavors, cheese, garlic sauce, paprika, tomatoes, cranberries. The vinaigrette will become richer and will become the author’s “flavor”. And you can share your opinions and cooking secrets author of “Salad”.

    Who tastes better: reviews

    I do: sauerkraut, pickles, onion (small), boiled potatoes, carrots, beets and peas+herbs (parsley, cilantro — lover). Generally salad is made with butter, but I love sour cream.

    All gnawed hamster, http://www.woman.ru/home/culinary/thread/4382156/

    I NEVER put peas… and I can’t imagine a vinaigrette with mayonnaise:(
    Be sure to put the cabbage, I love it, pickled (or marinated) cucumber too:) and small fasolka, cutie! another time I tried kons. corn add — vkusnen turned out!

    Autumn, http://club.passion.ru/obmen-retseptami/vinegret-t70066.html

    Replace the sauerkraut can be fresh, but it should be very thinly chop and grind with salt until juice. I tried a “fresh” venigret from a friend and now often in the summer so prepare. in the summer venigret I still just thinly grated carrots going on and fix and lim. the juice is very tasty, try it.

    helencik, http://club.passion.ru/obmen-retseptami/vinegret-t70066.html

    “Salad”: a classic recipe with sauerkraut, peas, fish, kelp, apples and mushrooms + reviews

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