For some reason, it is believed that the word "vinaigrette"means "mixture", "Eurasian", although its etymology is closer to the French "vinegar". And we can be proud of the fact that this salad is originally of Russian origin, although it is called in a foreign manner. This cold vegetable dish was traditional at the royal court, and from the middle of the 19th century it was served with flavored vinegar. And the vinaigrette was not initially so simple as we eat it today. Only that it had many ingredients available to ordinary people, changed the salad beyond recognition and made it a national dish.
In general, the recipe for classic vinaigrette was this.The composition of vinaigrettes included: 2 beets, 3 to 5 potatoes, 3 small salted pickles, pickled ceps, white beans, pike-perch fillet - all in the amount of 100 grams, 50 grams of capers (many, probably, do not know what it is unbroken buds of exotic prickly bush, rich in fiber and useful organic substances), slightly fresh cabbage, 1 teaspoon of mustard, a little sugar, 3 tablespoons of vegetable oil and half a glass of 3 percent vinegar.
How to make a classic vinaigrette?Beet to cook or bake. Potatoes and beans boil. Pike perch, salt and pepper. All this, including mushrooms and cucumbers, cut into small slices. Cut cabbage and keep it in hot water until soft, then throw it back in a colander and squeeze it. Stir, pour with sauce and mix again.
The recipe for classic vinaigrette would be incomplete,if we did not tell you how to prepare the sauce for salad. There is no easier recipe. Take a little cold water, stir in it sugar, mustard, pepper, salt, then poured into this mixture gradually vinegar. That's all. But the spice turned out to be unusually tasty.
Over time, the composition of the vinaigrette has changedthe end of the XIX century recipe for classic vinaigrette already included, except beets, potatoes and pickles, boiled carrots onions. Fresh cabbage was replaced with sauerkraut. By volume, all vegetables were taken in approximately equal proportions, only onions were used a little more, and sometimes instead of onions cut into green. In addition to vegetables cut steep eggs and soaked in milk herring. In this case, sauerkraut in the salad was not put.
The sauce also became different. The composition of the filling included: all the same three percent vinegar, vegetable oil, salt and pepper to taste.
Due to the fact that the exact measure by the proportionsingredients were not, the art of cooks was that. so as not to spoil the taste of vinaigrette with improper flavor additives. In order not to pepper, do not overdo it and not make it too sharp, vegetables were taken or baked, or boiled in a peel. And add spices once, only at the end of cooking. After a while, when the vegetables absorb the necessary amount of components, they tried the salad and then added something that was not enough for the taste.
Today the question of how to make vinaigrette is alreadyno one has problems. However, along with the abundance on the shelves, we stopped preparing it almost completely and have begun to forget the recipe for classic vinaigrette. But time passes and I want to try that delicious salad, which necessarily rose in the center of the table as a dish of prime importance. In the vinaigrette of our time now also includes green peas, as well as all kinds of greens. Some housewives add fresh cucumbers and tomatoes, turnip and apple to it. And instead of vinegar, many people use lemon juice.
Ну что ж, на вкус и цвет товарищей нет.And if you like, then you can also offer your recipe. But the most delicious will remain exactly that vinaigrette, which we enjoyed during the Soviet times, when there was no excess and therefore we were content with what we had.
