Vinaigrette with fried mushrooms and sauerkraut. How to prepare a vinaigrette with mushrooms in combination with various ingredients Vinaigrette with salted mushrooms
With egg - a dish of Russian origin, which has been prepared for a long time in all homes, from what is in stock. This dish is prepared quickly; the main part is to cook the vegetables until ready. This is an excellent choice to prepare a large portion of a treat and feed guests, as well as your household.
The benefits are immediately obvious - there are few calories in the salad, but there are a lot of vitamins. Just the perfect combination.
Simple and perfect to pair with hot meat side dishes. Mushrooms are added to this recipe, which further saturates the appetizer and gives it an excellent aroma.
What you need for the vinaigrette:
- Beets – 320 g;
- Potatoes – 290 g;
- Carrots – 260 g;
- Salted champignons – 270 g;
- Pickled cucumbers – 120 g;
- Turnip onion – 90 g;
- Vegetable oil – 60 ml;
- Lemon juice – 25 ml;
- 1 bunch of greens;
- Salt – 8 g.
Vinaigrette with mushrooms recipe:
- Cut the pickled cucumbers into pieces.
- Peel the onion, chop it very finely, pour in a small amount of lemon juice to marinate the mixture. There is no need to drain the juice; you should add it to the salad along with the onions, as the light acidity and citrus aroma will not interfere.
- Chop the pickled mushrooms if necessary.
- Rinse the greens and chop them.
- Collect all prepared products together, mix, season with vegetable oil, salt and stir.
- Sprinkle with herbs before serving.
Vinaigrette with cabbage and mushrooms
Very, in which sauerkraut is added to the main composition. The aroma and pleasant acidity of the vegetable goes well with the other components of the snack.
Ingredients:
- Potato tubers – 240 g;
- Beetroot – 270 g;
- Pickled cabbage – 320 g;
- Canned mushrooms – 190 g;
- Pickled cucumber;
- Carrots – 170 g;
- Onion – 80 g;
- Greenery;
- Olive oil – 70 ml.
Vinaigrette with pickled mushrooms:
- Wash and boil the root vegetables until tender. Then cool, peel and cut into cubes.
- If necessary, rinse the cabbage a little in running water to remove excess salty marinade. Shorten the strips.
- Squeeze the cucumber a little from the brine and chop into pieces similar in size to the vegetables.
- Peel the onion and chop finely.
- Chop the canned mushrooms, if necessary.
- Rinse the greens and chop them.
- Mix all products with vegetable oil, add salt to taste and sprinkle with herbs.
TIP: Adding sea salt to your salad is a great option. It has an unusual smell, but is very useful.
Vinaigrette with salted mushrooms
Peas are an excellent product that is suitable for salads that contain boiled vegetables. The soft and delicate taste of the grains gives a sweetish taste to the snack. Also, the green color will dilute it, so it is also beautiful.
Products (for 4 servings):
- Beets – 340 g;
- Carrots – 260 g;
- Potatoes – 310 g;
- Salted gherkins – 140 g;
- Salted mushrooms – 190 g;
- Onion – 130 g;
- Wine vinegar – 10 ml;
- Green peas – 160 g;
- Sugar – 8 g;
- Sweet mustard – 25 g;
- Vegetable oil – 65 ml;
- Greenery;
- Salt – 7 g.
How to prepare vinaigrette salad:
- Wash and cook the root vegetables in their skins until ready, after they have cooled, peel the skins and cut the vegetables themselves into cubes.
- Pickled cucumbers should be thick, crispy, with a salty marinade. Chop the fruits into small pieces.
- Peel the onion, chop it into very small pieces, dissolve wine vinegar and a little sugar in boiled water, pour this mixture over the marinating mixture. After about half an hour has passed, drain the liquid.
- Salted mushrooms should be cut into pieces. leave a few intact specimens for decoration.
- Rinse the greens and chop.
- Mix the prepared products in a deep plate, add peas, from which you must first drain all the liquid, sprinkle with a little salt and pour over vegetable oil mixed with mustard.
- Before serving, cool and garnish with herbs and whole mushrooms.
TIP: To prevent all the vegetables in the salad from turning the red color of the beets, you need to cut them into cubes and pour a little vegetable oil in a separate plate. This way it will be covered with an oily shell, which will prevent the pigments from spreading to other ingredients, leaving them in the same color.
Vinaigrette salad with mushrooms and beans
Many people like beans for their wonderful delicate taste. The soft consistency of the beans leaves pleasant associations when consumed. In addition, the product is very healthy; in terms of its nutritional value and composition, it can easily replace a meat lunch.
Ingredients of the dish (for 4 servings):
- Canned beans – 190 g;
- Beetroot – 230 g;
- Marinated mushrooms – 170 g;
- Pickled cucumbers – 160 g;
- Turnip onion – 80 g;
- Potato tubers – 220 g;
- Juice of half a lemon;
- Salt – 4 g;
- Greenery;
- Vegetable oil – 75 ml.
Cooking steps:
- Wash and boil the root vegetables until tender. Then cool, peel and cut into cubes.
- Grind the pickled cucumber into small segments.
- Peel the onion, chop it with a knife, pour the juice of half a lemon into it, and leave to marinate for a while. Fruit juice should not be drained, you need to add the mass to the dish directly in it.
- Chop the mushrooms, if necessary.
- Place the beans in a colander from the jar, rinse with a little water to remove the thick juice.
- Mix all the products together, add vegetable oil and salt, mix, garnish with a sprig of washed herbs and serve chilled.
IMPORTANT. The vinaigrette can be stored in the refrigerator for no more than 12 hours.
Vinaigrette with pickled honey mushrooms
In combination with onions, the apple in the composition will not be noticeable, no one will guess the presence of the fruit. But it will give maximum taste, since the wonderful aroma and slight sourness will mix with the rest of the products. It is necessary to choose varieties that are firm and slightly sour, but not sweet and fluffy. You can take very aromatic varieties, this will only benefit the taste.
Products (for 4 servings):
- Beets - 280 g;
- Carrot – 270 g;
- Apple – 140 g;
- Marinated mushrooms – 160 g;
- Greens – 55 g;
- Lemon juice – 25 ml;
- Salt – 7 g;
- Vegetable oil – 85 ml.
How to prepare and what to season the vinaigrette with:
- Boil the washed root vegetables until softened, peel them, and chop into small pieces.
- Rinse and chop the greens.
- Chop the pickled mushrooms if they are in the jar whole.
- Wash the apple, peel and cut into small cubes.
- Mix vegetable oil with lemon for dressing.
- Mix all the products, add citrus oil, sprinkle with herbs and mix.
Vinaigrette with fried onions recipe is rich in vitamins, as the dish combines boiled and fresh vegetables. The salad turns out to be nourishing, tasty and at the same time very healthy, especially in the winter season.
Step 1: prepare carrots, potatoes and beets.
Before boiling the vegetables, we need to rinse them thoroughly under running water to remove all the dirt and remaining soil. To do this, we’ll use a kitchen brush and make our work easier, especially when it’s the turn of the beets.Now put the ingredients in a large saucepan, fill them with regular cold tap water so that it completely covers the vegetables, and place on medium heat. Attention: To make the liquid boil faster, cover the container with a lid. Immediately after this we detect 30–40 minutes and cook carrots, potatoes and beets. After the allotted time has passed, you need to check the first two components with a fork. If the equipment easily fits into the vegetables, then you can remove them from the pan. If not, then you need to extend the time further for 7–10 minutes. At the end, take out the carrots and potatoes and leave them aside to cool until warm.
Important: beets generally cook approximately 1.5–2 hours depending on its size. Therefore, we continue to cook this vegetable, piercing it from time to time with the tip of a knife or fork. As soon as the component becomes soft, turn off the burner and transfer it from the container to the sink. Turn on regular running water and cool to room temperature.
This process will help us later easily remove the skin.
Next, using a knife, peel the carrots and potatoes.
Chop all the vegetables into cubes one by one and pour into a large bowl.
Step 2: Prepare the green onions.
Wash the green onions well under running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the component and immediately pour it into a bowl with chopped vegetables.
Step 3: prepare sauerkraut.
Place the sauerkraut in a colander and leave it aside for a while. This must be done to remove excess liquid from the glass component.
Step 4: prepare the pickled mushrooms.
To prepare the vinaigrette, you can use any pickled mushrooms. For example, champignons, chanterelles, boletus, honey mushrooms and even oyster mushrooms. They are all very tasty and will add a special flavor to the salad. Usually such components are already crushed, but if necessary, put them on a cutting board and, using a knife, chop them into pieces. Place the chopped mushrooms into a common container.
Step 5: prepare the vinaigrette with mushrooms.
When all the juice has drained from the sauerkraut, squeeze it out with clean hands and put it in a bowl with chopped vegetables. Pour vegetable oil here and sprinkle everything with a small amount of salt. Then, using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Vinaigrette with mushrooms is ready!
Step 6: Serve the mushroom vinaigrette.
Transfer the finished vinaigrette from a bowl to a salad bowl or onto a special plate and serve to the dinner table along with slices of bread. Even though we have a vegetable salad, believe me, due to the mushrooms it is very filling. That is why they can be treated to friends and family as the main meal for lunch, dinner or breakfast.
Bon appetit everyone!
If the sauerkraut is chopped into long strips, then I recommend chopping it in advance so that the salad is easy to eat;
In order to add flavor to the dish, you can season it with unrefined salted oil, as in childhood, when the choice of such a component was small and almost all food smelled of it, and the cutlets foamed when they were fried in a frying pan;
To make the vinaigrette multi-colored and not lilac, first of all, put the chopped beets in a bowl and season it with vegetable oil. Mix everything well with a tablespoon and only after that begin to put the remaining ingredients into the container.
A simple, but very tasty salad originated in the era of the Russian aristocracy’s craze for everything truly European, including cuisine. This happened somewhere at the beginning of the 19th century. At that time, French cuisine was considered the standard of cooking, and many gastronomic inventions of that period were often called in the French manner.
Vinaigrette is no exception. Its name comes from the method of dressing the salad. The components of the cold appetizer are poured with an oil dressing with vinegar (vinegar in French sounds like “vinaigrette”), which is why the salad was called vinaigrette.
There are many stories and legends about how the vinaigrette was actually invented. Most often, an analogy is made with the Olivier salad and it is assumed that one of the noble cooks simply threw the remains of boiled vegetables into a bowl, and then decided to season everything with oil and vinegar. There is also a version that this dish was borrowed from Russian villagers and then refined by cooks from noble estates. Some experts argue that vinaigrette appeared as a result of the influence of northern European culinary schools. In particular, Norway and Finland.
But who ultimately came up with the vinaigrette is not so important. Much more important is that this is a very tasty and satisfying dish that can be eaten at any time of the year, regardless of fasting, diets and other conventions.
The classic vinaigrette consists of beets, sauerkraut, potatoes, pickles, carrots and onions. But there are other options where pickles are replaced with other pickles or supplemented with them.
Vinaigrette with salted mushrooms
Both homemade autumn preparations and store-bought pickled mushrooms are suitable for this salad. It will be delicious with almost everything, with the exception of champignons. Can be done with or without boiled potatoes.
Ingredients:
- Small beets – 2-3 pcs.
- Carrots – 1 pc.
- Green onion with feathers – 100 g.
- Marinated mushrooms – 200 g.
- Pickled cucumbers – 2 pcs.
- Unrefined sunflower or mustard oil – 5 tbsp. l.
- Wine vinegar – 1 tbsp. l.
- Salt.
- Sugar and spices to taste.
Preparation:
- Make the refueling immediately. To do this, combine unrefined mustard oil, wine vinegar, salt, spices and sugar in a small container.
- Boil beets and carrots, chop into thin strips. Place the beets in the salad bowl first and mix with the prepared dressing. All components cannot be added at the same time as the beets, as they will all be colored by its juice.
- Coarsely chop the green onions. Also chop the mushrooms coarsely. If they are too acidic, they must first be washed in boiled water.
- Peel the cucumbers and chop them into cubes.
- Add cucumbers, carrots, mushrooms and green onions to the beets and mix thoroughly.
- Serve with black bread.
Vinaigrette with fried mushrooms
An interesting and unique dish. In hot weather, it will successfully replace the second and roast dishes. For salad, it is better to select mushrooms with dense flesh.
Ingredients:
- Fresh mushrooms (oyster mushrooms, boletus) – 300 g.
- Onions – 2 pcs.
- Potatoes – 2 pcs.
- Carrots – 1 pc.
- Small beets – 2 pcs.
- Pickled cucumbers – 4 pcs.
- Brine – 30 ml.
- Unrefined oil – 30 ml.
- Salt.
- Sugar.
- Table vinegar – 20 ml.
- Butter. – 80-100 g
Preparation:
- Melt the butter and fry the mushrooms cut into thin strips in it, then remove them with a slotted spoon and place on a sheet of paper or parchment to remove the fat.
- Chop the onion into half rings and marinate. To do this, dilute a teaspoon of salt in a glass of hot water, 2 tsp. sugar, 2 tbsp. l. vinegar and pour this marinade over the onions.
- Carrots, potatoes and beets are boiled, cooled and coarsely chopped.
- The beets are mixed with unrefined oil, after some time they add onions squeezed out of the brine and fried mushrooms, carrots and potatoes.
- Mix everything well, then add salt and season to taste, pour in strained brine and oil.
Vinaigrette with mushrooms in yolk sauce
Hearty spring salad with mushrooms and eggs. The thick filling of yolks gives it a special charm. In the spring it is supplemented with young wild garlic leaves, ground into a paste.
Ingredients:
- Marinated mushrooms – 150 g.
- Pickled cucumbers – 150 g.
- Small beets – 2 pcs.
- Chicken eggs – 3 pcs.
- Potatoes – 2 pcs.
- Carrots – 1 pc.
- Green onions with feathers – 100 g.
- Salt.
- Sugar.
- Spices.
- Wine vinegar - 20 ml.
- Wild garlic leaves.
- Vegetable oil – 80 ml.
Preparation:
- Boil carrots, beets, potatoes, chicken eggs and cool.
- Rinse mushrooms and cucumbers in water. Peel the cucumbers if the skin is hard.
- Separate chicken eggs into whites and yolks.
- Cut all ingredients, except the yolk, into cubes.
- Prepare the filling. To do this, grind young wild garlic and three boiled chicken yolks in oil. Mix everything with salt, sugar and spices.
- Place the beets first and pour in some of the vegetable oil. After a minute, add the remaining ingredients and mix with the filling.
- Serve with black bread or pita bread.
I offer a recipe for a delicious vinaigrette with pickled mushrooms and canned peas. I tried it with a friend in Irkutsk in a cafe (or restaurant).
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
Published: 01/21/2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified
A long fast will begin soon, and now is the time to stock up so that, despite strict restrictions, the food, as in normal times, will be tasty and varied. One of these photo recipes is a vinaigrette with fried mushrooms, peas and sauerkraut. It has an interesting mushroom flavor, it is not at all like the one to which pickled mushrooms are added.
If you have frozen wild mushrooms in stock, fry them in oil and add to the vinaigrette. If your mushroom hunt this season is unsuccessful, you will have to be content with champignons from the supermarket. You can cut the mushrooms into either large slices or small pieces. You need to fry without onions, in a small amount of oil. Fragrant sunflower oil with the smell of roasted seeds is used as a vinaigrette, and for spiciness a little vinegar and mustard with grains are added (it can be replaced with regular table mustard).
Ingredients:
- fresh champignons – 120-150 g;
- sauerkraut - a large handful;
- pickled cucumbers – 1 large;
- onions – 1 medium head;
- boiled potatoes – 4-5 tubers;
- boiled carrots – 1-2 pcs;
- boiled beets – 1 large or 2 medium;
- canned peas – 3-4 tbsp. spoons;
- unrefined sunflower oil – 4-5 tbsp. l;
- mustard with grains – 1 teaspoon;
- apple or table vinegar – 1-2 teaspoons (to taste);
- ground black pepper - to taste;
- salt, sugar - to taste if necessary.
Step-by-step recipe with photos:
Boil carrots, beets and potatoes in advance. If the potatoes are not boiled soft, then you can cook them as usual - chopping them coarsely in salted water. For boiled potatoes, another method of cooking is suitable - steamed, in their skins. It is also better to boil beets and carrots not in water, but by steaming them, so that the vegetables retain their taste and do not become watery. Let cool completely and clean. Peel the onions.
Lightly squeeze the sauerkraut from the juice, not until dry. Cut into smaller pieces, 3-4 cm pieces.
Cut the mushrooms into slices or small cubes and pour into a frying pan with hot oil. Fry until browned or just until soft. For frying, it is better to take a little refined oil, but if you do not want to mix different oils, then fry in the one you will use to season the salad. 
Cut the beets into slices, then into small cubes. Pour into a bowl. Add the fried mushrooms along with the butter.
We also cut the carrots finely or a little larger than the beets. Mix with beets and mushrooms.
Chop the onion very finely. When slicing onions, pay attention to their density - if the scales are hard and not juicy, then most likely the onion will taste bitter and can ruin the taste of the vinaigrette. It is better to marinate it in vinegar or pour boiling water over it and immediately place it under cold water. After the water has drained, add to the vinaigrette.
Add pickled or pickled (sour) cucumbers - to your taste. Cut into small cubes. 
Add sauerkraut. We cut the potatoes into larger pieces than other vegetables. Pour the cabbage into a bowl with the vinaigrette. Mix everything.
Place the green peas in a sieve or colander, separating them from the liquid. Pour over vegetables. Season the vinaigrette with mustard and grains - it will add an interesting taste to the salad. If you prefer to add regular table mustard, then it is better to mix it with oil, vinegar and lightly beat. Pour this dressing over the vinaigrette.
You can make the color of the vinaigrette brighter and the taste more intense and sharp by adding vinegar - apple, wine or regular table vinegar.
After adding the vinegar, season the vinaigrette with salt, ground pepper (if necessary), and one or two pinches of sugar for a more contrasting taste. If the beets are completely unsweetened, then you may need a little more sugar, you need to try. Let stand for a few minutes and pour in fragrant vegetable oil. Now all that remains is to let the vinaigrette sit for a while so that the beets turn the potato cubes and cabbage pinkish.
During Lent, a vinaigrette with fried mushrooms and sauerkraut can be served as a holiday appetizer, garnished with fresh herbs, or a rose of boiled carrots and pickled cucumber. Bon appetit! 
Author Elena Litvinenko (Sangina)
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