Home Useful properties of fruits Vinaigrette origin story. The vinaigrette. Russian dish, and the name is foreign. Why

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Vinaigrette origin story. The vinaigrette. Russian dish, and the name is foreign. Why

Vinaigrette vinaigrette

(from the French vinaigre - vinegar; vinaigre - what is sprinkled with vinegar). Cold vegetable dish served as a snack and accepted in Russian cuisine. From the middle of the XIX century. this is how they began to call in Russia salads made from boiled vegetables, flavored with vinegar. In the second half of the XIX century. the composition of Russian vinaigrettes was finally formed, which, nevertheless, to this day, very often vary.

The vinaigrette includes: beets, carrots, potatoes - boiled and chilled, pickled cucumbers and sauerkraut, onions and (or) green, - all in approximately equal volumes, only a little more onion than other vegetables, and a little a little less.

This vegetable vinaigrette also includes a dressing - a mixture of weak, 3% vinegar, vegetable oil, salt and black pepper. The classic Russian vinaigrette necessarily includes a chopped hard egg, a small amount of finely chopped herring (previously soaked in milk). But in this case, sauerkraut is not put in the vinaigrette, and the volume of potatoes and onions increases. Since there is no absolutely exact proportion of products in vinaigrettes, composing them is always a bit of an art. The main thing is not to make the vinaigrette either too spicy or tastelessly bland, but to find a "golden mean". It is always necessary to boil vegetables for vinaigrette in a peel so that they are tastier, not digested; even better - use not boiled, but baked vegetables. The dressing must be prepared separately, tasted and only then added to the vegetable mass, making sure that the whole dressing is absorbed into the vegetables without a trace, and does not float on the bottom of the plate. Always mix vinaigrettes in comfortable, spacious, deep enamelled or porcelain dishes or bowls, but not in metal pots. You should not keep vinaigrettes after cooking, even in the refrigerator: they quickly lose their taste. They should be used immediately after preparation.

(Culinary Dictionary of V.V. Pokhlebkin, 2002)

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From French vinaigre - vinegar; vinaigrette - drizzled with vinegar. Cold appetizer made from a mixture of boiled vegetables, drizzled with oil and vinegar.

Vegetable vinaigrette. Cut boiled potatoes, beets and carrots into thin slices; also cut the cucumbers. Chop green onions or onions. Sort sauerkraut and squeeze, and if it is too sour, then rinse. Season vegetables with vegetable oil, vinegar, salt, pepper, mustard and stir. The vinaigrette can be seasoned with mayonnaise sauce with the addition of Krasnodarskiy sauce or salad dressing. In the summer, you can put fresh tomatoes, green salad in the vinaigrette, and replace sauerkraut with pickled cabbage. Serve the vinaigrette in a salad bowl or on a plate, garnish with lettuce leaves, onion rings or green onions.

Carrots - 20 g, beets - 30 g, potatoes - 35 g, cucumbers - 25 g, sauerkraut - 25 g, green onions - 25 g, lettuce - 15 g, vinegar - 3% - 15 g, vegetable oil - 10 g or salad dressing or mayonnaise - 25 g, Krasnodar sauce - 5 g, mustard, pepper.

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A variety of salads with the obligatory addition of beets. As a rule, vegetable oil is used as a dressing for vinaigrettes.

(Culinary dictionary. Zdanovich L.I. 2001)

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a variety of salads with the obligatory addition of beets

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(Source: The Consolidated Dictionary of Culinary Terms)

The vinaigrette

a variety of salads with the obligatory addition of beets.

(Source: Culinary Dictionary compiled by EdwART, 2008.)

The vinaigrette

Vinaigrette - from the French \ "vinaigre \", which means \ "vinegar \". Literally translated, the word \ "vinaigrette \" means \ "vinegar salad \".

In Russia, initially, okroshka was called so without kvass, but with the addition of vinegar. Subsequently, this word began to denote a cold dish of finely chopped vegetables, meat or fish with a spicy sauce, in other words - something like a salad, always with beets (boiled).

It is curious that this Russified word, when translated back into French, already means \ "Russian salad \". The modern meaning of the word \ "vinaigrette \" - a mixture of different products - has led to another meaning. It also means a mixture of different objects or concepts, all sorts of things.

Dictionary of culinary terms. 2012 .

Synonyms:

See what "vinaigrette" is in other dictionaries:

Vinaigrette (fr. Vinaigrette) widespread in Europe, as well as in pre-revolutionary Russia, salad dressing based on vinegar, olive oil and ... Wikipedia

the vinaigrette- a, m. vinaigrette f. 1. Vinigret. In Russia, initially, okroshka was called so without kvass, but with the addition of vinegar. G.I. Molchanov Sl. // Molokhovets 1914 54. Cold food in the form of a mixture of finely chopped vegetables (which must include beets, ... ... Historical Dictionary of Russian Gallicisms

THE VINAIGRETTE- (French means vinegar) cold appetizer. Vinaigrette can be vegetable, meat or fish. Vegetable vinaigrette. Boil potatoes, beets, carrots separately, preferably unpeeled. Then cool the vegetables, peel, cut into small pieces ... ... Brief Encyclopedia of Household

- (French vinaigrette, from vinaigre vinegar). 1) a cold dish of meat or fish, mixed with potatoes, beets, various herbs and seasoned with a sauce of vinegar, oil, mustard, sugar, etc. 2) generally a mixture of dissimilar objects. Dictionary of foreign ... Dictionary of foreign words of the Russian language

Cm … Synonym dictionary

VINEGRETTE, vinaigrette, husband. (from French vinaigrette from vinaigre vinegar). A cold meal prepared with or without vinegar from a mixture of vegetables, eggs, meat, fish cut into pieces. || transfer A mixture of dissimilar objects, a mishmash, all sorts of things ... ... Ushakov's Explanatory Dictionary

WINEGRET, ah, husband. Cold food of finely chopped vegetables, meat or fish, eggs with sauce, butter. V. in the head of whom n. (translation: mixed information, thoughts; colloquial). | adj. vinaigrette, oh, oh. Ozhegov's Explanatory Dictionary. SI ... ... Ozhegov's Explanatory Dictionary

Franz. okroshka, but without kvass, and with the seasoning of vinegar, mustard, etc., cold, a mixture of sundries. Dahl's Explanatory Dictionary. IN AND. Dahl. 1863 1866 ... Dahl's Explanatory Dictionary

the vinaigrette- Dismembered corpse of a human or large mammal. Vinaigrette can usually only be obtained by blowing up the victim's body. Rocket, grenade, dynamite - it doesn't matter. It is only important that after the explosion or butchering, only ... ... Dictionary of modern vocabulary, jargon and slang

- (from the French vinaigre vinegar; vinaigre that which is sprinkled with vinegar). Cold vegetable dish served as a snack and accepted in Russian cuisine. From the middle of the XIX century. this is how they began to call in Russia salads made from boiled vegetables, flavored with vinegar. In the second … Great Encyclopedia of Culinary Arts

Before him, there were no salads in traditional Russian cuisine.

How did the word "vinaigrette" come about?

But the "vinaigrette" is not Russian at all, but French - "vinaigrette", where "vin" is wine, and "aigre" is sour, together "vinaigre" is a sauce made of vinegar, which is not at all like a modern salad. In general, the original French word meant the preparation of various sauces based on vinegar and vegetable oil. In French restaurants, you can find such a salad, only under the name "salad russe", which for the French means confusion, a mishmash. Here is such a change in concepts, and even more interesting is that the vinaigrette itself, the origin of the word and the composition - everything originated from Scandinavia.

Legend of the vinaigrette

And in Russia, mentions of vinaigrette appeared in the 19th century. According to the legend, during the reign of Alexander the First, the French chef Antoine Karem worked in the kitchen of the tsar. After seeing Russian chefs make a strange salad by simply mixing all the ingredients and then pouring vinegar on everything, he asked in surprise, "Vinaigre?" (in French "vinegar"), and they answered: "Vinaigrette! The vinaigrette!". So a new dish appeared on the royal menu, and then it passed to the people and became a snack, without which not a single feast could do. The salad recipe has been greatly simplified since then, but there are still cooking secrets. For example, if you want all the ingredients to have their natural color, then you need to knead the beets separately in oil, and if you want all the ingredients to turn pink from the beetroot juice, then you need to mix everything together.

The recipe for the most popular Russian salad

The vinaigrette is probably the most in Russia and the USSR, and it was considered primordially. Probably, people simply did not know that the vinaigrette - the origin of the salad and the method of preparation - were once borrowed in other countries. In the Soviet Union, this salad was a New Year's dish, along with Olivier, but the recipes were very different.

The most famous recipe for this snack is boiled potatoes, beets, carrots, chopped onions and pickles, all in equal amounts. Previously, the same composition, only without beets, was used for okroshka. Also, some housewives add sauerkraut, herring soaked in milk, and green canned peas to the salad. a well-known culinary publicist, also might not know what vinaigrette is, the origin of the word, and where the salad comes from. So, he said that a boiled egg should be present in the original Russian salad. It should be noted that this salad is a perishable dish due to the pickles and the oil and vinegar dressing. Eating it after a day can cause an upset stomach.

Vinaigrette or Salmagundi?

Interestingly, an 1845 English cookbook also found a salad similar to a vinaigrette called "Swedish herring salad." In addition to all the ingredients of the Russian vinaigrette, grated apple was added there. The most interesting thing is that if the vinaigrette itself came from Scandinavia, the origin of the word came from the French name, then the same salad, it turns out, came to England from Sweden.

And in France, for example, a salad similar to ours appeared in the 17th century. And it was not just anyone who began to cook it, but pirates and hunters. They used any meat (turtle, duck or pigeon), then marinated it in vinegar or wine, added spices, they could also add fish, then everything turned into a mishmash, herbs and vegetables were added, this salad was called "Salmagundi".

Thus, the vinaigrette itself, the origin of the word and the fact that it is seasoned with vinegar, originates in France and Scandinavia, but the salad can actually be called world-wide. It's all about the simplicity of the components and their availability in almost all European countries.

The vinaigrette(comes from the French word vinaigre, which means vinegar) - a Russian salad made from boiled vegetables (beets, potatoes) with the addition of pickled cucumbers with vinegar. Modern versions of the vinaigrette include a variety of products and fully justify the figurative meaning of the word "hash" (for example, a vinaigrette in the head).

Story

The most plausible version of the origin of the name of the dish can be called "French". From the point of view of etymology, it is obvious that the name "vinaigrette" is associated with the French word vinaigre, that is, the vinegar that was added to the salad. A French chef, invited to work at the court of Alexander I, watched the process of making a vinaigrette with the addition of vinegar and exclaimed: "Ah, vinaigrette!" The word stuck and now few people suspect it of French origin.

Meanwhile, in Europe itself, the dish loved by our compatriots is called "Russian salad".

Another version is associated with the name of Catherine II. Having tasted it, she exclaimed: "Fi, it's not hot!" ...

Classic recipe

For 4 servings of vinaigrette you will need:

potatoes - 4 medium size;
carrots - 4 pieces;
beets - 1 piece;
pickled cucumbers - 2-3 pcs.;
onion - 1 piece;
salt to taste;
salad dressing - 0.5 to 1 cup.

Additional ingredients of your choice: 100 grams of sauerkraut, 1 cup of boiled beans.

Preparation

Method 1

Boil vegetables, chop, mix, add vegetable oil. Cut the beets separately, add to vegetables, mix with other products.

The peculiarity of this method is that vegetables retain their color and taste. Thus, the vinaigrette is an exquisite combination of individual flavors of different products.

Method 2

Boil the products, cut, mix, season with vegetable oil. The vinaigrette turns out to be uniform - both in taste and in color.

In this case, the classic vinaigrette turns out to be homogeneous, deep red in color, and a kind of own taste of the dish is created.

Optionally, you can replace the peas with boiled beans, also add sauerkraut.

Dressings for vinaigrette

Mustard dressing for vinaigrette

Grind 2 yolks 1 tbsp. spoon of mustard, add a little sugar and salt, gradually add half a glass of vegetable oil, rubbing the mixture. After combining the oil with mustard and yolks, add a quarter cup of vinegar and ground pepper to taste.

For 1/4 cup sour cream - 1/4 cup vinegar, 1 teaspoon of powdered sugar, salt and pepper to taste; or 1/2 cup sour cream - 1-1.5 tbsp. tablespoons of vinegar, sugar to taste. Mix sour cream with salt, pepper, vinegar and sugar.

Tomato paste dressing

Stir 2 tablespoons of tomato paste with 2 tablespoons of vegetable oil, add and also mix 1 tablespoon of prepared mustard, adding 2 tablespoons of boiled water. Salt, sugar, ground pepper to taste.

Dressing with lemon juice and egg

Mash 3 boiled egg yolks on a plate with a fork, add salt (3/4 teaspoon), pepper (1/4 teaspoon), slowly pour 3/4 cup oil (for example, olive, corn, etc.). Grind. While stirring, add a quarter cup of lemon juice. Beat until creamy. You can use both lemon juice and 3% vinegar. Instead of 3 yolks, you can use 3 eggs (finely chop).

Vinaigrette with peas

Ingredients

Potatoes - 5 medium potatoes
Beets - 5 medium-sized root vegetables
Carrots - 2 medium size
Pickles - 2 medium carrots
Canned peas - 1 can
Mayonnaise or vegetable oil

Preparation

Wash vegetables, boil, cool, peel. Cut vegetables into cubes. Add peas (drain water).

Add salt, not forgetting that there are already pickles in the salad. Season with mayonnaise or vegetable oil.

Vinaigrette with white beans and herring

Ingredients

White beans - 100 grams
Beets - 2 small
Carrots - 1 large
Potato - 1 pc.
Green apple - 1 pc.
Fresh cucumber - 2 pcs.
Herring fillet - 1 pc.
Red onion - 1 small or half large
Olive oil - 3 tablespoons
Red wine vinegar - 2 tsp
Mustard - 2 tsp
Black or white pepper (to your taste)

Preparation

Cut the herring (fillet) into thin strips. Cut vegetables, onion, cucumber, apple into small cubes.

Add boiled beans, herring, top with dressing and stir in the vinaigrette.

Vinaigrette with fish and seaweed

Ingredients

Seaweed (frozen or dry) - 100 grams
Hot smoked fish - 100 grams
Pickled cucumber - 1 pc.
White cabbage - 200 grams
Fresh tomato - 1 pc.
Carrots - 1 pc.
Beets - 1 pc.
Green lettuce
Canned green peas
Frozen cranberries - 50 grams
Greens (parsley, cilantro)
Black pepper
Sugar
Dried ground ginger
Vegetable oil - 50 ml
Soy sauce - 1 tbsp l.
Vinegar (80%)

Preparation

If you are using dried seaweed, then it must first be soaked for 2-3 hours, and then boiled for 3-5 minutes. If the cabbage is frozen, then you need to let it thaw and boil for 3-5 minutes. Throw the boiled cabbage in a colander, and then rinse.

Add salt to the cabbage (for 1 kg - 1 tablespoon of salt), 1 tablespoon of sugar and the same amount of 80 percent acetic acid. After such processing, cabbage can be stored in the refrigerator for a long time, using as directed.

Finely chop the white cabbage, grind a little with salt. Pre-boil the beets and carrots, cut into cubes.

For the vinaigrette, you can use any hot smoked fish (for example, herring). Combine vegetables, add fish to them (cleaned of bones and skin and broken - as a rule, it crumbles easily). Cut the cucumber into rings. Cut the tomatoes into rings (if small) or half rings (if large). Combine with other ingredients, add green peas, ginger, pepper, soy sauce.

Mix the ingredients, season with vegetable oil. Sprinkle with cranberries or lingonberries on top, add herbs for flavor. Serve on lettuce leaves.

Links

Vinaigrette without potatoes with aromatic dressing, culinary portal Povarenok.ru

“The society was the most pleasant and the most diverse, something like a good vinaigrette,” wrote Thaddeus Bulgarin, the founder of the adventure novel in Russia, in the 19th century, among other things. He was echoed by the "socialite" Alexander Smirnov-Rosset, but called the vinaigrette "petty". In the 21st century, I wanted to get to the bottom of these metamorphoses. And at the same time, finally, to find out why all over the world vinaigrette is considered a Russian salad, and in Russia - a French one.

It is believed that it was invented by the French culinary specialist in Russian cuisine Marie-Antoine Karem. But is it? They tell how this tireless collector of recipes in one of the Russian cuisines saw that the chef was pouring something over a snack with beets. Sensing a familiar smell, the Frenchman asked: "Vinegre?" (that is, vinegar?) And got an affirmative answer. And the cook, perhaps in a mockery of a curious foreigner, began to call the dish of beets, cucumbers and meat vinaigrette. It turns out that there is reason to believe that the vinaigrette is still a Russian dish. But do they put meat in the vinaigrette ?!

Let's go back to Smirnova-Rosset. She calls him “petty”, talking about a certain Count Sologub (somehow I immediately remembered Griboyedov's “Woe from Wit”), who loves a “second-rate” society, where “lamps flow, apples and watermelons are spread, they fall on seeds, and for dinner, jellied fish and petty vinaigrette. " And then Alexandra Osipovna explains: a petty vinaigrette is "the remains of cold beef, veal inside, and outside with a pile of pickled cucumbers, beets in rows, it turns out a small pyramid."

Here is a recipe from Ekaterina Avdeeva, compiler of the “Handbook of a Russian Experienced Housewife ...”: “From the remnants of any roast, you can make a vinaigrette by adding fresh or pickled cucumbers, boiled potatoes, beets, hard-boiled eggs, boiled mushrooms or milk mushrooms. Then pour over the vinaigrette with the following sauce: depending on the amount of vinaigrette, a spoonful of Provencal oil, two tablespoons of vinegar, one hard-boiled yolk, a little salt, a teaspoon of mustard, wipe everything together well and pour over the vinaigrette. "

And the one to which we are accustomed: potatoes, cucumbers, carrots, beets (green peas and sauerkraut are not mentioned in the old recipes), was called lean in the century before last.

“2 tablespoons of French mustard, 5 tablespoons of olive oil, a spoonful of the strongest vinegar, a teaspoon of salt, 2 teaspoons of sugar. To knock everything down well, so that it was thick as jelly. In this sauce, put 3 sour raw apples, finely chopped. Mix and pour over the vinaigrette with this mixture. "

Vinaigrette is a salad familiar to everyone. For many years, it has remained one of the popular everyday dishes, at the same time being an easy and healthy snack, because all the ingredients in this salad are vegetables. There are several recipes for making vinaigrette, which are essentially the same. Vinaigrette is an excellent dish for those on a diet.

The history of the emergence of vinaigrette

It is believed that this salad originated during the reign of Alexander the First, and before that, each ingredient was preferred to be eaten separately. The salad got its name after the French chef working at the court saw how the Russian chef added vinegar to the salad and asked: “Vinegar?”, Which meant “vinegar”. The Russian chef decided that the Frenchman had voiced the name of the dish and nodded: "Vinaigrette, vinaigrette."

Nowadays, this dish is rarely found on the festive table. Somehow I got used to it, or something. Many people prefer to buy ready-made in stores. And it’s in vain, because this salad is a source of vitamins and benefits for your body, so you should try to cook it as often as possible. In addition, this is one of the fairly budget dishes.

The composition of the vinaigrette

As such, there is no generally accepted recipe for vinaigrette. Someone adds meat, herring there, and someone prefers to add only vegetables. Some add green peas to the vinaigrette. In any case, the vinaigrette should contain boiled beets, potatoes, carrots. In the classic Russian vinaigrette, these ingredients are also supplemented with onions, pickles, sauerkraut, and one chopped boiled egg. The dressing is prepared from vegetable oil, three percent vinegar, black pepper and salt.

Sometimes a little herring, finely chopped and pre-soaked in milk, is added to the vinaigrette, but in this case, sauerkraut is not put at all, and more potatoes and onions, on the contrary, are added.

Calorie content and useful properties of vinaigrette

The vinaigrette can rightfully be attributed to, since it includes almost only vegetables. In addition, a mixture based on vegetable oil is used as a dressing, and not mayonnaise, which is already a big plus. It is impossible to talk about the exact calorie content of the vinaigrette, since there are no exact required proportions of this or that ingredient. All of them are added to the chef's taste, in addition, some ingredients may change, which also affects the calorie content. On average, 100 grams of this dish contains about 130 Kcal, which is very, very little. In addition, this dish contributes to the normalization of the gastrointestinal tract, helps to cleanse the body.

The ingredients included in its composition contain many vitamins, minerals and other useful substances, which are significantly lost during heat treatment. In order for vegetables to retain as many vitamins as possible, it is better to steam them or bake them in the oven. Vinaigrette is a source of vegetable fiber and dietary fiber. Nevertheless, nutritionists advise limiting the use of vinaigrette for people suffering from diabetes and overweight, since its main components (beets, carrots and potatoes) contain a lot of carbohydrates, which are quickly absorbed into the bloodstream, thereby increasing insulin levels and provoking diabetes. The presence of sauerkraut in a salad can cause discomfort and pain in people with (colitis, gastritis, duodenitis, peptic ulcer).

In order for the vinaigrette to become more useful from a nutritional point of view, potatoes are advised to replace potatoes with boiled beans, canned peas frozen, boiled in salted water. You can add oranges, apples, lemons, oranges, herbs. Salting the vinaigrette is not recommended when adding sauerkraut and pickled cucumbers to it.

Cooking secrets

If you want your vinaigrette to have a uniform pink hue, mix all the ingredients, season with beet juice or broth and only then butter. If you like a mixture of multi-colored ingredients, then each ingredient must be filled with oil in separate containers and only then mixed.
To make vegetables tastier, they need to be boiled in a peel, or even better - baked.
The dressing must be prepared separately and added gradually, making sure that only as much is added as the vegetables absorb.
It is better not to mix the ingredients in metal containers.

Finally, a video recipe for a popular salad:

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