Vinaigrette with herring recipe Classic step-by-step. Luxury herring vinaigrette: recipes for every taste and secrets of success

Vinaigrette has long been an integral part of Russian cuisine, although came to us from France. This snack is popular and on holidays, and on any weekday. Today we will tell you several original ways to prepare winerets with herring.

What is this dish

Such a dish as vinaigrette, in a few different versions, is in the kitchens of many nations of the world. But this is what an interesting situation: in almost all countries it is called "Russian Salat", and only we have the French word "Vinaigrette" for him. This name happened from the French "Vinaigre", which means "vinegar".

Vinaigrette is a mixture of chopped boiled vegetables with various additives. The main condition - this salad should be at least a bit sour and sharp. To do this, use vinegar as refueling, as well as pickled cucumbers and sauer cabbage.

Vinaigrette is not only a delicious, but also a useful dish, popular in many countries of the world.

The origin of the vinegar is associated with a history that happened at the court of Tsar Alexander the first. The French cook Antoine Karem, who worked at the royal cuisine, saw his Russian colleagues watered the chopped vegetables with vinegar and asked: "Vinaigre?". He just wanted to make sure that he was not mistaken, and vinegar is used as a filling of valid, and the cooks decided that this is the name of the dish. So he was heard since.

The popularity of Vigret is based on its cheapness and ease of preparation. Products necessary for it are available, and if you have your own garden, most of them are free. In addition, everyone is known about the benefits of vegetables, so such a salad is considered a slight dietary dish, the ingredients of which have a favorably affect the gastrointestinal tract and metabolism.

Ingredients

The standard set of products for the vinegar is simple:

beet;
potatoes;
carrot;
onion.

This is the basis of salad. Next can be fantasized. Most often, green peas and salty cucumbers are added to the vinaigrette (preferably barrels, they are very sour and tart, sometimes just to the urokomin, and the acids are a prerequisite for good Vigret). Sometimes polka dot is replaced with boiled or canned beans, and cucumbers - acid cabbage. You can also add cranberries: it is perfectly combined with sauerkraut.

The composition of the Vinegret includes usual products available at any time of year.

Rights for the vinegar must necessarily be boiled. Do not forget that potatoes need to be prepared separately from the coarse and carrots, since it is preparing much faster.

Note! If you have a microwave, you can use it. In this device, potatoes, carrots and coarse achieve the necessary readiness literally in 5-10 minutes, which significantly reduces the time to prepare the Vinegret.

Vigrengretis is very popular with. It is much referring than the traditional option, and the lovers of salty fish will certainly appreciate his taste in dignity. However, some hostesses like to add boiled meat, both separately and along with herring.

As a refueling, only vegetable oil can be used and, of course, a little salt. But the more subtle and pleasant taste of the Vinaigrette will give a mixture of oil and vinegar in equal proportions with the addition of mustard, ground pepper, pinching sugar and other seasonings according to your taste.

Vinegar is preferably used wine, apple or grape: except for killya, they give a kind of taste to salad. About vegetable oil is also no consensus. Therefore, if it is not possible to get olive, corn or mustard, then the usual sunflower oil is also perfectly suitable.

In some cases, the vinaigrette can be twisted by mayonnaise, although it is unusual for such a salad.

Step-by-step cooking options with photos

Vinaigrette can be prepared in different ways. Each hostess has its own ways flawed by small secrets. We will tell you some special recipes so that you can pick up the one that you like to do.

Classic recipe

To begin with, we suggest learning how to prepare the classic version of the vinegar with the searer. Do not forget that it is very important to observe the proportions - this depends on the final taste of the dish. You will need:

2 medium sizes;
2 medium-sized carrots;
3 medium-sized potatoes;
3 pickled cucumbers;
1 bulb;
400 g (1 jar) of canned green peas;
200 g fillet herring;
30 g of vegetable oil;
1 teaspoon salt;
1 pinch of ground pepper;
1 teaspoon mustard.

Cooking order:

Rinse vegetables thoroughly and boil them until readiness.
Boil carrots, potatoes and bedtime to soft
Small cubes cut the cooler, carrots, potatoes, pickled cucumbers. Leek Clean and lie. Clean the Searer, remove the bones, cut the fillers fillers. Connect all the ingredients in the bowl, add green polka dots.
Finely cut vegetables and fold all products in a bowl
For our vague, you need to make a sauce. It is very simple: mix vegetable oil with mustard.
It remains only to salt the products in the bowl, peep, pour and mix and mix. It will not be superfluous from a finely chopped green bow or parsley leaves with dill.
Mix the ingredients in the bowl, we turn the salt, seasonings, butter and mustard

See how simple? And now let's turn to the options more interesting. Some of them can be quite original.

Recipe from Julia Vysotskaya

The famous leading culinary transmission loves to attach to the usual dishes with a thin note of unusual. So Vinaigrette with herring was no exception. For his cooking you need:

1 fillet of the weakly saline atlantic herring;
1 medium cutting;
1 sour-sweet apple of medium size;
1 average potato;
1 carrot;
1 average bulb (take the red onions);
a half lemon;
1 bunch of greenery - dill and parsley.

For the refueling, 7 tablespoons of olive oil Extra Virgin, 1 teaspoon of cerebral mustard, 2 tablespoons of wine vinegar, salt, sugar and pepper to taste.

When boiled root roots are cooled and will be cleaned, you can start cooking.

Cut the cooler with thin straw, and the seler across the carcasses with plates.
Cut the serel and coat
Red bow Cut half rings. Before sending it to Vinaigrette, you need these semirings to interform half an hour in the 1 lemon juice. In the meantime, clean the apple from the core and the peel, cut the thin straw, sprinkle with the juice of halves of lemon.
Merrate a little chopped onions and an apple in lemon juice
Wash the greens, dry it and disturb it, as you like more.
Cut potatoes and carrots. Potato cubes should be more larger, and carrots are in bed.
Potatoes and carrots also cut into cubes
Now prepare the refueling. Collect in one bowl olive oil, wine vinegar, mustard, salt, pepper, sugar, and beat the wedge until the mass becomes homogeneous.
Mix the oil, mustard, vinegar and seasoning for refueling
Fold all the ingredients in a deep bowl, paint the refueling and mix.
Mix all products in a deep bowl and serve on the table

You can prepare a more easy, dietary version of such a vinegar. Exclude potatoes and carrots, take 2 parts of the herring, 2 parts of the coarse, 1 part of the apple, and 1 part of the red bow. Stir and add more than greens. You can fill the salad with fruit vinegar or a natural yogurt sauce, honey, spices and a grainy mustard.

With beans

As you know, the beans are one of the richest sources of protein among plant food representatives in our latitudes. Therefore, it is often used in the preparation of lean dishes. In the wineball, the beans are especially harmonious, it will not only replace the green peas, but also give this Salat a special delicate taste.

You will need such ingredients:

1 herring fillet;
2 small swings;
100 g of beans (white or red, your taste);
1 large carrot;
1 potato;
1 Green Apple;
half of the bulbs (better take red onions);
3 tablespoons of olive oil;
2 teaspoons of red wine vinegar;
2 teaspoons mustard;
2 fresh cucumber;
salt and ground pepper - to taste.

Cooking process:

First prepare beans. It should be soaked (pour the glass of water and leave for the night), then boil to soft, but not weld. Salt to taste.
Soak the beans and boil until readiness
Roots - carrots, coarse and potatoes - also boil or bake in the oven.
Weld the roots and clean them
Prepare refueling. Mix the oil, vinegar, mustard, salt and pepper.
Prepare gas stations from oil, vinegar, mustard and seasonings
Clean the herring, remove the bones, cut the fillet into thin slices.
Choose and divide on pieces
Boiled root roots, onions, cucumber and apple Cut into small cubes.
All ingredients cut into cubes
Fold everything in a bowl, add boiled beans, pour refueling and mix.
Mix all products in a bowl and fuel sauce

Vinaigrette with beans and searer ready. It will fit perfectly for breakfast and lunch, as well as for a festive feast.

With beef and mayonnaise

Although it is unusual, but still can add meat to the vinaigrette. Pork for this is not suitable, it is too fat. But the beef is an excellent option. And even in combination with herring, this meat does not lose in taste, but becomes an excellent addition to the vinegret. You can also use beef tongue.

Boiled beef - an excellent addition to the villain with herring

You will need:

boiled carrots, swakes and potatoes;
salted cucumbers (preferably barrels);
fillery fillet;
beef (fillet or language);
red onion;
green onion and fresh dill;
olive oil;
mayonnaise;
salt and ground pepper.

In this recipe, you do not need to adhere to the exact number of ingredients. You can experiment with the products: nothing terrible, if it turns out that you have little, for example, carrots or potatoes, but cucumbers and searer more than enough.

Cooking process:

Mix all products and fuel oil and salt

Beef in this recipe can be replaced by chicken.

With sauer cabbage

The sauer cauldron was traditionally used in the vinegar. It can be successfully replaced by pickled cucumbers or use these products together if you like dishes in crockery. You will need:

1 coarse;
1 carrot;
2 potatoes;
1 bulb;
120 g of herring fillet;
½ jar of green peas;
200 g sauerkraut;
3 tablespoons of sunflower oil;
salt to taste.

Cooking process:

Boil potatoes, coarse and carrots, clean the peel, cool. From the bulbs, remove the husk, cut the Donets.
Prepare vegetables
From jars with peas drain juice. Feed herring fillet with thin small slices. As for the sauerkraut: the thinner it is sliced, the better.
Cut the seler, open the polka dots and grind the sauerkraut
In a deep dish, lay the green peas, herring, sauer cappist.
All sliced \u200b\u200bproducts fold into a deep salad bowl and mix
Following the same layers, divide the chopped fine potatoes, carrots, onions, a coat. It remains only to salute, pour oil, mix, and the Vinaigrette is ready.

Such a vinaigrette is very useful for those who care about their fig.

By the way, this option can be safely considered to be dietary: all the products involved are light and low-calorie, and cabbage, including sauer, is very well affected by the intestine, cleaning it from slags. So you can eat this vinaigrette even for dinner and not be afraid of your waist.

In German

This recipe is not too different from the simple vinegar with the searer. But some seasonings, as well as methods of product preparation, give the sheets of notes inherent in German dishes.

Ingredients:

1 large coat;
100 g of herring fillet low-salted;
1 bulbs (red onions);
2 medium-sized potatoes;
2 carrots;
2 salted cucumbers;
200 g of preserved green peas;
salt, sugar and pepper to taste;
unrefined olive or rapeseed oil for refueling.

Vinaigrette with herring in German will take you a lot of time. This dish is unlikely to call everyday, if only because vegetables need to marine. For making marinade, take:

200 ml of water;
100 ml of vinegar 3%;
2 tablespoons of honey (you can take the same sugar);
½ teaspoon salts;
2 laurel sheets;
5 black pepper peas;
1-2 pepper peppers;
1 medium bulb.

Add all these ingredients to boiling water, pursue 2-3 minutes and let it cool.

Cooking process:

Wrap and cooled fresh twist, put the bars or layers, fold into a bowl with a bow, sliced \u200b\u200brings. Fill the chilled marinade and put in the cold for at least one day.
Cut all the products and mix them in a bowl
Do not forget to decorate the vinaigrette in German fresh greens or figurine chopped vegetables.

If you do not have time for marinating swables, and I really want to try such a vinaigrette, use such advice. Boiled vegetables and other products cut and fold into the salad bowl. Mix at 2 tablespoons of vinegar and vegetable oil, salt, fragrant and black pepper (ground), sugar, pour this refueling ingredients in a salad bowl, mix. Let's break for 2-3 hours and can serve on the table.

Video: Vinegret Recipe with herring

Video: Vinaigrette with seryl and sauerkraut

Vinaigrette, which many people consider an original Russian dish, actually has a French origin, and his name happened from the word, which the French are called vinegar. It is explained simply: a vegetable snack has an acidic taste. Usually it is attached to Vinaigrette salted cucumbers and sauerkraut, but lemon juice or vinegar can enter into refueling. The main ingredients in the composition of the vinegar are beets, potatoes and carrots. All of them, in the opinion of our compatriots, are well combined with the taste of weakly saline herring. Most Europeans do not understand all the charms of this contrasting combination - the herded glare is the property of Russian, and not French cuisine. And it is difficult to find a person in our country who would not love this unassuming snack.

Features of cooking

Most owners in our country know how to prepare winegare, and even have their own "branded" recipe for this snack. However, not all this dish is obtained equally tasty. Even making winerets with herring one by one recipe, you can get a different result. Much depends on the knowledge of the proper cooking technology.

Vegetables for the vinegar better not to boil, and bake. Then they retain the saturated color and most of the beneficial substances will be tastier.
So that the vinaigrette looked appetizing, try to prevent paint potatoes and other vegetables in a burgundy color. To do this, it is enough to fix the vegetables separately, and only then join each other.
Products for vinegar are cut into small cubes. Tastier and exquisite dish looks if the ingredients are not cut too large.
Herring for the wineglass is better to take a weakly saline, ideally a home ambulance. The use of preserves saves time, but the taste of dishes suffers from this.

Herring can be cut into cubes or thin plates and add to the vinaigrette, can be served separately. To the buffet table often makes toasts with a vinaigrette, putting a piece of herring on him.

Traditional wineglass with herring

potatoes - 0.2 kg;
carrot - 100 g;
onions - 100 g;
green peas (canned) - 100 g;
beets - 150 g;
apple vinegar (6 percent) - 20 ml;
sugar - 5 g;
salted cucumber - 70 g;
sauerkraut - 70 g;
vegetable oil - 60 ml.

Cooking method:

Wash vegetables. Separately wrap in Foil. Place the oven in the oven preheated up to 200 degrees, bid until readiness. Expand and cool down.
Clean vegetables. Separately cut into small cubes.
Mix oil with sugar and vinegar.
Each of the vegetables mix with a small amount of oil and put in a common bowl.
Cabbage, if she was quasred by large slices, lie finely.
Cucumber cut into small cubes.
Onions free from husks and cut into small cubes.
Mix cabbage, onions and cucumber, fill, place to the rest of the components.
Separate the herring on the fillet, remove small bones. Cut into small cubes, put on vegetables, water with oil.
Pour green peas in a bowl, pour the remaining oil.
Mix well salad.

It remains to shift a snack into a salad bowl and file to the table. If you sprinkle it with fresh greens, its taste and appearance from it will only benefit.

Vinaigrette with herring and mayonnaise

beets - 0.3 kg;
carrots - 0.2 kg;
onions - 100 g;
potatoes - 0.5 kg;
cornishons - 0.3 kg;
olives - 100 g;
fillet of a fierce salmon - 0.2 kg;
mayonnaise - 0.2 liters.

Cooking method:

Potatoes, carrots and beets wash, boil. When vegetables are cooled, clean them and cut the size of a slightly less centimeter.
Cornishons Cut with circles. Add to boiled vegetables.
Olives cut in half or on 4 parts, send to the rest of the ingredients.
Select the heart on the fillet, clean the bones, cut the cubes. Put in a bowl with vegetables.
Onions free from husks, cut into small cubes. Throw boiling water to remove bitterness. Send to other products.
Add mayonnaise into a bowl, mix well well.

To taste, this salad resembles "Herring under a fur coat", but there is no eggs and green peas in its composition, and it is preparing much easier.

Vinaigrette with herring and apple

herring of spicy ambulance - 0.35-0.4 kg;
potatoes - 0.2 kg;
beets - 150 g;
carrot - 100 g;
onions - 100 g;
apple - 0.2 kg;
vegetable oil - 100 ml;
lemon juice - 30 ml;
wine vinegar (6 percent) - 5 ml;
sugar - 5 ml;
table mustard - 5 ml;
fresh greens - to taste.

Cooking method:

Clean the apple from the peel, cut the core from it. The pulp cut into cubes, pour the teaspoon of lemon juice so that the apple does not darke it.
Onions cleanse, cut into thin half rings, pick up in the remaining lemon juice.
Other vegetables boil, cut into small cubes.
In the oil, pour vinegar, add sugar and mustard. Stir so that the sauce has become homogeneous.
Feed herring fillets with thin plates.
Connect the ingredients, fill the cooked sauce.

There are no usual sickles in this vinegar, they are replaced with an apple, pickled onions and vinegar in the composition of refueling. Thanks to this, the dish has a spicy taste characteristic of the wineglass, but more sophisticated.

How to decorate Vinaigrette with herring

Properly cooked vinaigrette with herring aesthetic himself, but there are ways to make it even more attractive.

The vinaigrette can be postponed on the dish, the lettuce with the leaves of the salad, crowned him with a branch of a crispy parsley: the contrast of red and green always looks beautiful and bright. If you surround the slices of slices of herring, it will become even appetizer.
Beautifully and modernly looks vinaigrette with herring, if you lay it on the plates using a special form with the press. Replace the purchase form will help the canning bank, which carved the bottom. It must be placed on a plate, fill with a salad, compact it with a spoon and, pressing a snack with the same spoon, remove the jar. From above, you can put a piece of herring or a twig of the greenery.
If all the ingredients are part of the vinegar, lay out layers, he will look festively. You can put them in glass glasses. Then the vinaigrette will look original and sophisticated.

You can decorate the vinegaare with beets or carrots.

Ringerette Vinaigrette is a purely Russian invention, this version of salad among our compatriots is most popular. The snack is obtained satisfying, has an unusual taste due to the combination of sweet beet and salt fish. This contrast can be emphasized with the help of well-selected refueling.

In general, initially, they say, this salad came to us from the Scandinavian countries and contained herring, picules, potatoes, beets, etc. Then, apparently, the fish gradually cleaned, because in those days, the herring was not everywhere there was an affordable product, unlike The remaining components of the salad.

Such a salad turns out with a more salty, spicy, perfectly saturates and gives strength. Vinaigrette with herring contains enough protein and can be considered a basic dish, for example, for snack. Just eat it with bread - very tasty, foul, and at least calories.

If you mix all the ingredients except beet and not pour sunflower oil, then the salad can be prepared in advance and store up to three days in the refrigerator.

Vinaigrette with herring - classic recipe. Step-by-step recipe with photos

This is a classic version of the recipe of Vinegret with herring - in fact, a herring was added to the usual Vinegret. It turns out very tasty and simple. Pay attention to an interesting refueling.

Product composition:

One average herring (fillet)
Three potatoes,
Two medium beets,
Three carrots,
One salty cucumber
Green peas bank
On a small bunch of onions and dill,
Salt.

For refueling:

Hundred c. sunflower oil
One tablespoon mustard,
One tablespoon of lemon juice,
Chopping black pepper.

Potatoes cut into a middleweed cube.

2. Cut the carrot with medium cubes.

3. Salted cucumbers cut into medium cubes.

4. Cut the beets with a middle cube.

5. Herring fillet cut into cubes.

6. Cut the greens and add to the rest of the ingredients. Also pour the jar of green peas.

7. Make refueling. In sunflower oil, add lemon juice, black pepper and mustard. Mix everything.

8. Watering a wine sauce. Mix all preachties. Vinaigrette with herring ready.

Vinaigrette with herring and beans

There are many variants of the wineglass with herring. This my favorite. It is wondering that green peas is replaced with beans. The salad is quite a lot of salted - herring, saues cabbage and cucumbers, and it gives a spicy taste. But you can reduce the level of salt, removing either cucumbers or cabbage. Although it seems to me that it is the harmonious combination of all these ingredients give a rich taste.

I made this salad by viewing the series "Fortyud", where the place of action island, that is, the atmosphere was the most appropriate.

Products:

Salted cabbage - 1 tbsp.,
Carrot - 200 gr. (one big),
Beets - two medium (300 gr.),
Herd (better to take immediately fillet) - 300 gr.,
Canned beans - 2 jars,
Salted cucumbers - 2 pcs.,
Greens (Dill, Parsley and Bow) - Animals 50 gr.,
Unrefined sunflower oil
Black pepper.

Beets and carrots I baked in the oven, but you can cook. To bake, vegetables, it is necessary to wrap them individually in foil, pre-wash. And send to the hot oven. If for carrots is enough half an hour, then for beets from 1 hour to 2 hours, I baked a half. Check on a ready for a fork or knife.

2. Salted cabbage rinse and cut the bed. Carrots cut into cubes.

3. Also cut the cucumbers. The herring also cut into the same way.

4. Add beans.

5. Now cut the beet and in a separate container, pour into it a couple of spoons of vegetable oil.

6. Dill, parsley and onions are finely cut. Pour greens and beets in salad. Add black pepper, mix all. Dispatch on portions, and only then add sunflower oil.

Vinaigrette with herring and mayonnaise

Vinaigrette with herring and mayonnaise is also called "Lazy Shuba", because the composition of the products are very similar, but it is easier to do - do not rub vegetables and lay the layers. If you judge the popularity of the "sledding under a fur coat", it becomes clear that this combination of tastes is very harmonious. Or take a delicious salad of boiled beets and potatoes with mayonnaise. In general, there is something in this embodiment.

Product composition:

Potato - 3-4 pcs.,
Beets - 1 pc.,
Carrot - 1 pc.,
Salted cucumbers - 2-3 pcs.,
Egg - 1 pc.,
Fillet herring - 200 g,
Mayonnaise - one hundred fifty g,
Salt and pepper - to taste.

Boil egg and vegetables. When cooled, clean and cut into a cube.

2. Cut cucumbers and herring fillets.

3. All mix and add mayonnaise, salt and pepper to taste.

Wingerette with herring from Julia Vysotskaya

Yulia Vysotsky, of course, has its own version of the Vinges, it offers instead of a sauerkraut to use uroin apples, and cucumber, on the contrary, raw. The refueling adds the thief (Anchovies). In general, simple, but high kitchen!

Where to take pickled apples, if not prepared from autumn? I think you look for a supermarket or replace fresh.

The mustard of unrefined olive oil is perfectly combined with herring, and when there are still sweet vegetables, a fantastic taste!

Products:

2 uroin apples,
2 fresh cucumber,
Half of the bulbs,
One herring fillet
2 beets,
2 carrots,
Seasoning "Grass Provence" - a quarter of Ch.L.,
Pepper - Quarter, Ch.L.,
salt to taste.

Refill:

Kilka - 2 pcs.,
Mustard (acute),
Olive oil - three tbsp,
grape vinegar - Two Ch.L.,
black pepper - a quarter of Ch.L.

Surium apples and fresh cucumbers cut into a cube.
Toolate the bulbs to cut into a cube.
Cut baked vegetables: carrots, beets, potatoes.

4. White fine beans to boil in advance. Add to Vinaigrette.

5. Cut the herring with thin lumps, so that it differs in shape, and so that it is highlighted.

6. Mix all the ingredients.

7. Make refueling. 2 sprats to be confused by a fork, add 2 tsp. Acute mustard and olive oil Extra Virgin. Salt slightly. A little bit of apple vinegar or white wine for sourness. Pinch. A little pepper for smell. Mix all with a fork.

8. Fill the salad. If it seems that refueling is not enough, you can add a little more olive oil.

Vinaigrette with herring (video)

Here is an excellent video from the Vinegret with herring.

Pretty original. Among them, salads occupy a special place. They are always interested to cook and pleasantly eat. As the most interesting of them, you can highlight the herring vinaigrette.

Classic option

Most people are accustomed to perceiving salads as a mixture of fresh vegetables or fruits. Here the vinaigrette is in incision with a generally accepted opinion. Some of the products needed for its preparation should be pre-boiled. The rest of the technology remains standard. One of the options to all the famous dishes is a herring vinaigrette. He appeared in Russian cuisine in the 19th century, and since then the popularity of this dish is constantly growing. For the preparation of a classic vinegar will need:

1 sledding (pickled), boiled vegetables (2 potatoes, 1 carrot and 1 beets), 1 cucumber (pickled or salty), 150 grams Cabbage sauer, half of fresh apple, a little oil olive oil, 1 teaspoon of vinegar and mustard, ground pepper , as well as a pinch of sugar.

Salad is preparing as follows:

All vegetables cut into a straw of medium size (very small pieces will turn into a masho salad).
Of the oil, vinegar, mustard and sugar prepare refueling.
Grinding vegetables slightly salt and sprinkle with pepper a little.
Fill the salad with a cooked mixture, gently mix the products and give them 30 minutes to stand.
Herring fillets cut into thin stripes, and then roll out each of them rings and put on the edge of the plates. In the center of the hill lay out the finished salad. You can choose another version of the design and decompose the herring separately on pieces of bread.

Such vinaigrette with the herring instantly causes appetite. Immediately there is a desire to take a plug into the hands and proceed to food.

Alternative way

As a rule, all components of lettuce must be connected in one common mass. Therefore, you can consider another option to prepare winegare with a herring with a more familiar way. To do this, you will need:

2 beets, 1 bulbs, 2 carrots, 4 potatoes, 3 cucumber (salty), 200 grams of sauerkraut and salted herring fillet, vegetable oil (parsley, dill).

Cooking method:

Boil (in uniform) potatoes, beets and carrots in advance. Then clean the vegetables from the peel and cut into medium-sized cubes.
Cucumbers are also crushed by cubes, pre-cutting the skin. She is very tough and can spoil the taste of salad.
Onions cut as gloss as much as possible.
Cabbage is well squeezed.
Herring is also crushed with cubes, but more than vegetables.
All products fold into one dishes, pour oil and mix. It is not necessary to solit such a salad. It will make fish, cabbage and cucumbers.

Before serving, the dish can be sprinkled with chopped greens.

Flight fantasy

A good mistress always tries to put a part of his soul into the dish. And if you also show a fantasy, you can cook a very unusual wineglass with herring. The recipe is mainly preserved, with the exception of small additions. For such salad, we will need the following components:

1 carrot, 1 beet, 1 bulb, 2 potatoes, 2 salted cucumber, 250 grams of herring salted, ½ jar (150 grams) peas canned, teaspoon mustard dining room, slight salt, ground pepper and, of course, vegetable oil.

Cooking technology:

Beets, potatoes and carrots boil, clean and cut into cubes.
Cucumbers also cut into pieces of the same size.
Louk crushed, quivering slightly boiling water, and then cool. Thus, it will be possible to get rid of bitterness.
Fillet arbitrarily cut into pieces.
Products to fold into the salad bowl, and then sprinkle their salt and pepper a little.
Content pour the mixture of mustard and oil.

It remains only to mix and serve a ready-made wineglass on the table. The recipe is simple enough and does not require much effort.

Unusual refueling

Sometimes non-standard solutions help create new recipes for old dishes. For example, if someone does not like vegetable oil, you can cook wineglass with herring and mayonnaise. It will not be difficult at all, but the set of components will change a bit. You need one solester:

1 beets, 2 salted cucumbers, 1 carrot, 3 potatoes, 1 boiled chicken egg, two sheets of salad, green peek, mayonnaise, salt and vinegar.

Such a dish is preparing with the usual way:

For a start, fish need to soak a little, and then remove the fillet and cut it with arbitrary pieces.
Onions cover the knife as much as possible.
Pre-boiled vegetables cut into medium cubes.
In the same way, crushed the egg and cucumbers.
All prepared products pour into clean dishes, salt, sprinkle with vinegar and refuel mayonnaise.
Capacity to be displayed with lettuce leaves and lay out the prepared mixture on them.
Next to the dish decorate with crushed green onions.

If desired, the fish and egg can not be added to the bulk, but to put on top of it.

Western version of salad

Everyone himself can decide how to cook a herring vinaigrette. In Western countries, there is their opinion on this. There is no cabbage in the recipe, but it does not spoil the dish at all. On the contrary, it acquires a new, unusual taste. For such a variant of salad, the following ingredients will be required:

400 grams of herring, two carrots, 3 small potatoes, 1 bulbs, 2 medium beets, 1 cucumber salted and 50 grams of vegetable oil.

Cooking Salad:

Onions and cucumber cut into small cubes.
Other vegetables boil, clean, and then grind larger cubes.
The same pieces cut and fish fillet.
Products folded into a salad bowl, fill with oil, sprinkle with salt and mix well.

Salad is ready, and now it remains only to come up with how it is better to submit it to the table. To do this, you can use various molds or non-standard dishes. Decorating the dish better than greens. It is ideal for both taste and in appearance.

Helpful information

For those who closely monitor their health, you can advise constantly, to eat vinaigrette with herring. The caloric content of such a dish is relatively small and directly depends on the ingredients included in its composition. Maximum 100 grams such a dish contain no more than 119.1 kilocalories. This is quite a bit. Such a low energy intensity is explained by the fact that this salad mainly consists of vegetables, and they are known to be rich in calories.

But do not forget about the compatibility of products. If, for example, I want to refuel the vinaigrette, then it is better not to use potatoes. As you know, this vegetable is rich in carbohydrates, and in the mixture with mayonnaise they form a real "bomb", which causes the body, as an order, accumulate fat about the supply. Therefore, in this case, it is better to use low-calorie types of mayonnaise or in general will prepare refueling based on yogurt. Herring also contributes to the recipe. It not only increases the caloric content of the finished product, but also threatens those who have problems with the stomach. Hence the conclusion that it is necessary to strictly monitor the content of the prepared mixture or try to limit the amount of its consumption as possible.

Let's prepare the best option of the piquant ensemble of boiled root roots and fatty herring. It will be peas and an apple. We also offer useful and tasty sauces instead of mayonnaise.

And in new ideas there is a place for eggs with pickled mushrooms, and for a photo with an elegant feeding of a dish. Notice, universal and budget dishes - with a step-by-step explanation, how to cook.

At the end of the article, see How to clean and separate the herring and memo on how to prepare basic root rootes of Vinegret.

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How to cook a herring vinaigrette

We need:

Beets - 2 pcs.
Carrots (average) - 1 pc.
Potatoes - 2 pcs. (about 200 g)
Salted (or marinated) cucumbers - 1-2 pcs.
Onions - 1 pc. medium size
Apple (sour, solid) - 1/3-½ large fruit
Herring (low-voltage) - 1 pc. medium size

For refueling:

Oil (sunflower or olive) - 3 tbsp. Spoons
Lemon juice - 1 tbsp. the spoon
Salt, black pepper - to taste

A classic recipe in a nutshell: just add a herring to the familiar salad.

Step-by-step process is not complicated. We assume that you have already decided how to prepare root. Cool and finely cut a cube beets, carrots, potatoes.

Fill with boiling water finely chuckled onions - 1 minute. We merge and let cool. It will remove unnecessary bitterness. Cut the cube purified apple.

Grind the sledding fillet with a sharp knife. Pieces should be close to the size of vegetables.

In Soviet times, the dish was taken to fill with public sunflower oil. In our years, it is not a problem to buy more useful product for health -. We take a mixture of oil and lemon juice in the cup and divide the refueling in half.

The secret of the middleness!

One half sauce refuel beet cutting. It will not allow beets to quickly paint the neighbors: the vinaigrette will be colorful.

Add other components to the bluchka and the second half of the refueling. Mix gently.

That's all! It turned out frankly herring, slightly hurt Vinaigretus thanks to the traditional apple. This rich salad eclipses many snacks on weekdays and holidays.

A festive fish with scales will help a semiring of Luka.

Secrets of taste, new recipes and sauces

Prepare treats best immediately before serving on the table. The beetted shade suppresses the colors of other ingredients for 6-10 hours. Alas, the beauty of salad is vehicles.

Our taste, without losing the appearance and quality, the storage time of the wineglass with herring in the refrigerator does not exceed 16 hours.

Some coils face fine cutting of vegetables. In their opinion, the taste of the dish better emphasizes the average cube. Decide by having tried both options. Only the apple always always cut finely.

Two sauces for creative success

It is clear, it is impossible to cut the wings of selfless love for mayonnaise. Although this is not the best friend for the Vinges, as we think ... But certainly very common: perhaps, equally with classic sunflower oil.

If you are interested in new solutions, they got to the address. Prepare one of the two proven sauces, and the recipe with herring will play new paints.

On any vegetable oil (2-3 tbsp. Spoons):

Honey - 1 tbsp. the spoon
Lemon juice - 1 tbsp. the spoon
Mustard of the core (strong) - from ½ h. Spoons
Vinegar with character (wine, balsamic) - from 1 h. Spoon
Solim, Perchym - to taste

Adjust yourself - be sure to try in the process when adding the last participants.

We whipitate simple ingredients:

Olive oil - 2 tbsp. Spoons
Large lemon juice 1/2
Fresh Fresh (Pointed) - 1/2 h. Spoons or a little more

What else to add to the herring vinaigrette

The recipe is very friendly to any bow.

Two or three row of green or marinated onions will always be by the way. If we use green, then be sure to cut more dill - finely finely.
With a spat onion, it is easy to diversify salad at any time of the year. To completely get rid of the unpleasant bitterness, grind the cutting. Rubyam bulb, add water (2 tbsp. L.), Salt (0.5 h. L), sugar (2 hours l.), 9% vinegar (1 tbsp.). Five minutes under the marinade is enough for the beetles to become sweet and juicy. We drain the fluid, if desired, we rinse the pieces and send to the salad.
Not only fried onions will not fit. It does not have the desired sharpness and crunch, who loves herring so much. But here, rely on your taste. Ordinary Vinaigrette with onion roaster We like.

The egg is also a matter of taste. In our family there are many fans of high-quality protein. Chicken eggs Drum will not spoil the impressions. The only nuance: Cook not more than 10 minutes from the moment of boiling so that the yolk retains clean color. And deprive the herring fillet: 1 tablespoons with a slide - on every egg. Then the salad will not lose the fish raisin.

And here marinated mushrooms - Yes Yes Yes! Oyster, chanterelles, champignons - at least what are your hand. If the conservation of the mucous, we rinse the mushrooms and give drain. We cut into the size of the other ingredients. By quantity - like cucumbers. And, of course, try, slumbering a new ingredient portions. Remember: Sample - Queen of Culinary Success!

Similarly, we do with pickled zaqachki. It will be necessary in the recipe and beans, fully cooked, but not so soft to lose the form from the first meeting with a spoon. On a note: red beans holds the form better. It can always be bought canned in its own juice. It is worth considering that the beans vividly competes with potatoes. Therefore, it is possible to completely replace the potatoes or put these hearty carbohydrate vegetables in an equal proportion.

Near the herring we do not see corn, exotic fruit additives such as kiwi and pears, seeds and seeds, very spicy oils of Ala sesame. But if you have a favorite favorite with an unexpected composition - share in the comments! We are always open to the experiment.

Beautiful feed

You can apply vinaigrette with a herring in different ways, regardless of the recipe. We are always cut in the same size: the salad mass is obtained not only bright, but also plastic for any forming.

The ring around a cup or half-liter cans and a portion feed on a circle of fragrant bread are particularly interesting. Choose gray varieties with rye notes - do not make a mistake!

How to prepare vegetables and fish

Prepare beets, carrots and potatoes can be different. We most often boil on the plate or in a slow cooker. Although the baked rootpode is less watery.

On memos - traditional ways, how to cook or bake.

It remains to deal with the herring. It is very simple even for a novice, if you rely on a concise video. Large shots and understandable movements, and small bones that will remain in the back, You can choose with your fingers or tweezers. Just 15 minutes