Classic vinaigrette with beans and sauerkraut. Recipe for a classic vinaigrette with beans and sauerkraut Delicious vinaigrette with beans

Vinaigrette is one of the most popular salads, prepared from boiled vegetables, beets, potatoes, carrots. To make the dish more filling, try adding boiled or canned beans. Vinaigrette with beans can serve as a full second course for lunch or dinner; it is perfect during Lent. You can season the vinaigrette with unrefined vegetable oil or mayonnaise to taste.

To make a bean vinaigrette, take sauerkraut, beets, potatoes, carrots, beans, onions, pickles, sunflower oil, salt and black pepper. In the evening, cover the beans with water, and in the morning, boil them in water without salt until the beans become loose and soft, i.e. completely cooked. Also boil jacket potatoes in one pan with carrots, and beets in another pan. Cool vegetables and beans.

When the vegetables have cooled, remove the skins. In a large bowl, combine beans and sauerkraut.

Add pickled cucumbers, carrots, and potatoes cut into small cubes to the cabbage and beans. Peel the onion and chop it very finely.

Transfer the onion to a bowl. Cut the beets into cubes, transfer to another bowl and mix with vegetable oil.

Then transfer the beets to a bowl with the other ingredients and stir to combine. Add salt and ground pepper to the vinaigrette to taste and mix everything again. The bean vinaigrette is almost ready.

Step 1: Cook the vegetables.

You were probably a little surprised to see vinegar and mustard among the ingredients. But this is my secret: the fact is that I season the salad with a special sauce based on vinegar, since this is where the name of the salad comes from, translated from French (vinaigre). So, the first thing you need to do is cook the vegetables in their uniforms. To do this, transfer the potatoes, carrots and beets into a saucepan, fill them with water and send them to simmer on medium heat, covered. But before that, be sure to rinse them under cold running water and keep in mind that the potatoes will be ready in 20 minutes, carrot - after half an hour, well, the beets will cook about an hour depending on its size.


It is best to soak the beans overnight in cold water. But if you didn’t have time, then at least for two hours leave it to swell, which will allow us to cook it faster. Then transfer it to a saucepan, add water and cook over medium heat. As soon as the water boils, reduce the heat, add salt to taste, cover the pan with a lid and cook within an hour and a half.

Step 2: Chop the ingredients.

Prepared vegetables should be dipped in cold water. 2 minutes, cool, and then peel.
I'm used to cutting the vegetables into salads finely, because I think that if I do it in the opposite direction, they won't be properly soaked in the dressing. So, finely chop the cooled vegetables and cucumbers (salted, and by the way, keep in mind that the number of cucumbers depends on the level of their salinity, so cut them into portions so as not to overdo it) into cubes and transfer them to a salad bowl.


We peel the red onion, rinse the green onion under water, finely chop it all together, and then transfer it to a salad bowl.
Strain the finished beans and cool. And then add to the rest of the ingredients.

Step 3: Prepare the sauce.

Place mustard with vegetable oil and vinegar in a bowl. Add a little pepper, mix thoroughly until a homogeneous mass is formed and the sauce is ready!

Step 4: Prepare the bean vinaigrette.

Season the salad with the sauce, mix well and put it in the refrigerator for at least for 2 hours so that it is well soaked.

Step 5: Serve the vinaigrette with beans.

Serve the finished salad, garnishing with parsley leaves on top. It goes well with herring and vodka. Bon appetit!

If you can't find a red onion, take a regular one and lightly scald it with boiling water. This is necessary so that it does not taste bitter, but rather tastes sweet.

It is better to buy Dijon mustard, as it is moderately spicy and not too sweet.

If you don't like my sauce, season the salad with vegetable oil. And for the best aroma, mix it halfway with unrefined oil.

Everyone knows what vinaigrette is. The most important thing is that it is a real storehouse of a variety of vitamins, which will come in handy at any time, but especially in winter, when it is difficult to purchase fresh vegetables, and the body really requires them. Our housewives most often make a classic dish, but sometimes they make a vinaigrette with beans. The recipe is not very different, but the salad becomes noticeably more nutritious. You can buy beans ready-made, or you can boil them yourself. The taste won't change much.

Recipe for standard bean vinaigrette

We will need the following products: 300 grams of beets, the same amount of carrots, potatoes, sauerkraut, two pickled cucumbers, 200 grams of boiled beans, one onion, sunflower oil, salt. Prepare a vinaigrette with beans, the recipe is as follows. It is necessary to prepare for the process in advance: boil potatoes, carrots and beets in their skins until tender. Boil the beans separately. By using a pressure cooker this task can be completed faster. Cool all ingredients and peel off the skin. Now cut the beets, carrots and potatoes into small cubes. We wash the sauerkraut under running water.

You don’t have to rinse it if you love the rich, fermented taste. We also cut the cucumbers into small cubes. Finely chop the onion. Mix all ingredients in a large container. Salt. Add sunflower oil just before serving. To taste - both refined and flavored. You can eat a delicious vinaigrette. The classic recipe with beans is done.

A more complex vinaigrette recipe: with beans, herring and apples

Ingredients: 1/7 kg of beets, carrots and cucumbers, 100 grams of potatoes, the same amount of white beans and onions, 1/5 kg of herring, 80 ml of olive oil, 30 ml of red wine vinegar, 20 grams of mustard, five grams each ground black pepper and sea salt, two soaked apples. Prepare a vinaigrette, recipe with beans, herring and apples. Preheat the oven to 170 degrees. Fill the beans with cold water overnight, then drain them, add fresh water and boil until tender, and do not forget to add salt in the middle of the process.

Wash the potatoes, carrots and beets, sprinkle with olive oil, sprinkle with Provençal herbs and, wrapped in aluminum foil, bake until cooked. Cool, clean. Prepare the dressing. To do this, combine olive oil, three tablespoons, vinegar, mustard, add just a little ground pepper and mix thoroughly. Cut the baked vegetables, cucumbers, apples and onions into small cubes, cut the herring into thin strips, crush with ground pepper and also mix. Finally, add the beans and drizzle the vinaigrette with dressing. Ready!

A very simple recipe for vinaigrette with beans and sauerkraut

A vegetable salad, rich in proteins and vitamins, can really be prepared very quickly if you take care of preparing the ingredients in advance. Salad ingredients: boiled beets and boiled potatoes - two medium pieces each, boiled carrots - one large, one small onion, pickled cucumbers - three to four medium sizes, sauerkraut - one saucer, unrefined vegetable oil and salt. Making a vinaigrette with beans. The recipe also calls for sauerkraut.

Cut the beets into cubes, place them in a prepared container and season with a small amount of vegetable oil. Cut the cucumbers into cubes, place them and the beans in a colander to drain the liquid. Cut potatoes and carrots into cubes. Onion - small. At this stage, add all the ingredients to the container with the beets. Salt to taste, season with vegetable oil and mix thoroughly but gently. Vinaigrette (recipe with beans and cabbage) is ready.

Recipe for vinaigrette with beans and corn

This dish is nutritious and satisfying, as ingredients containing a lot of protein are added to it. So, we will need: potatoes - two pieces, carrots and beets - three each, half a red onion, pickled cucumbers - three pieces, pickled mushrooms - ten pieces, chickpeas - 400 grams, the same amount of dark beans, some corn and green peas, onions green - a small bunch, vegetable oil - one and a half tablespoons, chopped dill - two tablespoons.

We are preparing another vinaigrette (recipe with beans), the photos confirm the simplicity of the process. Pour water into a saucepan and cook for 45 minutes until softened. After 15 minutes from the start of cooking, place the potatoes in the container. When ready, drain the water, cool the vegetables and cut them into cubes. We peel the carrots, cut them into slices and steam them. After cooling, chop finely. Drain the liquid from the cans of corn, peas and beans. Now mix all the ingredients. Add oil, stir again, and decorate with dill on top.

Vinaigrette with beans: recipe with herring and mustard sauce

You will need: two carrots, two potatoes, two beets, 200 grams of beans from a can, three pickled cucumbers, 150 grams of lightly salted herring fillet. For the sauce: two tablespoons of mustard, two egg yolks, two tablespoons of dry white wine, two tablespoons of vinegar, sugar, meat broth, vegetable oil - two tablespoons of everything. Wash the carrots, beets and potatoes well, wrap them separately in foil and bake in the oven at 180 degrees for 40 minutes. After cooling, peel and cut into small cubes. Place the ingredients for the sauce in a saucepan, put on fire and cook until thickened, stirring occasionally.

One of the simplest salads is familiar to many from childhood. Traditionally, green peas are used in preparation, but replacing them with another legume will make the taste more interesting. Salad is especially good during Lent. It contains a sufficient amount of elements important for the body, including protein. Check out our cooking options to add variety to your diet.

How to make vinaigrette with beans

The required ingredients of the classic version of this salad are boiled and cooled potatoes, carrots and beets.

The next most important are pickles - cucumbers, sauerkraut, pickled mushrooms, capers. The dish may contain one of these products, or several. Russian classic vinaigrette contains chopped hard-boiled egg. Season the salad components with a special sauce made from vinegar, vegetable oil, salt and pepper.

In the modern version of the dish, legumes are added to vegetables. Some ingredients from the classic version may be completely absent. For example, a dietary vinaigrette is prepared with legumes, but without potatoes. Vegetables are not only boiled, but also baked. Often, instead of the classic vinaigrette sauce, mustard is seasoned, or unrefined vegetable oil is simply added. The salad can be made in two ways: in layers or by mixing all the ingredients together.

In the first case, lay out the ingredients one by one: potatoes, pickled cucumber or sauerkraut, legumes, onions, carrots, beets. Coat each layer with sauce or butter. This step-by-step method of creating a dish looks interesting in the photo. In the second preparation option, first mix the vegetables, then add the bean ingredient. The last method is considered traditional. To properly prepare vinaigrette, there are certain technologies that must be followed. Over time, you will develop your own rules, but for now

• Before starting cooking, the ingredients must be cooled.
• Cook the vegetables with their skins on and the lid closed. Make sure that the water does not boil too much.
• Vegetables baked in the oven or microwave for salad are juicier and healthier.
• Place the ingredients in the vinaigrette in approximately the same quantities, only a little more onions and less carrots.
• A real vinaigrette should not be too spicy or, on the contrary, bland. The taste of root vegetables is complemented by pickles and spicy vegetables.
• Prepare the vinaigrette sauce in a separate container and taste it before dressing the salad. You should not add a lot of dressing; it should not flow to the bottom of the salad bowl.
• Mix the beets with the dressing separately from the other salad ingredients, otherwise it will color the rest of the vinaigrette.
• Do not use metal utensils to prepare vinaigrette. It’s better to take an enamel bowl or salad bowl made of glass or porcelain.
• It is not recommended to store the vinaigrette; prepare it in small portions. Over time, the dish loses its taste, even if it sits in the refrigerator.

Bean vinaigrette recipes

Choose root vegetables of approximately the same size, this will make it easier to calculate the required number of components.

If you decide to boil vegetables, then place them in already boiling water. If you use bitter onions, then after cutting, be sure to scald them with boiling water and squeeze them out. When making the vinaigrette, you can use Dijon mustard instead of table mustard. It has a more delicate taste, so the sauce will not be too spicy.

• With beans and sauerkraut
• Time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 80 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.

Difficulty: easy.

Vinaigrette with beans and sauerkraut can be eaten during fasting. The bean product in the composition is able to compensate for the lack of protein during the period of abstinence from meat and dairy products. This dish will diversify the vegetarian menu if you are not a supporter of meat. The big plus is that all salad products are affordable and tasty. The anti-crisis recipe can be served on a holiday table or cooked on weekdays.

• Ingredients:
• boiled potatoes – 200 g;
• boiled beets – 200 g;
• pickled cucumbers – 200 g;
• boiled beans – 150 g;
• onion – 1 pc.;
• sauerkraut – 200 g;

vegetable oil – 2 tbsp. l.

1. Cooking method:
2. Cut the beets into cubes and place in a bowl.
3. Chop the potatoes into random pieces and add to the beets.
4. Finely chop the onion and sauerkraut and place in a salad bowl.
5. Add beans to all vegetables.
6. Pour the oil over the salad and mix thoroughly.

No potatoes

• Time: 40 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 55 kcal.
• Purpose: for breakfast or dinner.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.

Vinaigrette with beans without potatoes is light and flavorful. Salad can be eaten without harming your figure due to its low calorie content. This dish will diversify your diet while on a diet or fast. If desired, you can use not boiled vegetables, but baked ones in the oven. It is better to eat salad in the morning or evening. In the first case, it will provide you with energy for the day, in the second, it will not affect your weight.

Vinaigrette with beans and sauerkraut can be eaten during fasting. The bean product in the composition is able to compensate for the lack of protein during the period of abstinence from meat and dairy products. This dish will diversify the vegetarian menu if you are not a supporter of meat. The big plus is that all salad products are affordable and tasty. The anti-crisis recipe can be served on a holiday table or cooked on weekdays.

• boiled carrots – 380 g;
• boiled beets – 570 g;
• boiled beans – 350 g;
• barrel cucumbers – 380 g;
• dill – 15 g;
• onion – 200 g;
• olive oil – 18 g;
• salt – 3 g.

vegetable oil – 2 tbsp. l.

1. Finely chop the onion.
2. Cut beets, cucumbers, carrots into small cubes.
3. Add beans to vegetables.
4. Finely chop the greens.
5. Salt the vegetables and mix thoroughly.
6. Season the salad with olive oil and toss again.

With red beans

• Time: 7 o'clock.
• Number of servings: 6 persons.
• Calorie content of the dish: 60 kcal.
• Purpose: for lunch or dinner.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.

The recipe for vinaigrette with red beans differs from other versions of the dish in that it has a special ingredient. This representative of legumes (100 g) combines protein and the daily requirement of fiber. Thanks to the successful combination of ingredients, the salad is easily digestible and does not burden the stomach. To cook beans faster, soak them in cold water overnight.. If this is not possible, leave them in the water for at least 2 hours.

Vinaigrette with beans and sauerkraut can be eaten during fasting. The bean product in the composition is able to compensate for the lack of protein during the period of abstinence from meat and dairy products. This dish will diversify the vegetarian menu if you are not a supporter of meat. The big plus is that all salad products are affordable and tasty. The anti-crisis recipe can be served on a holiday table or cooked on weekdays.

• carrots – 250 g;
• potatoes – 800 g;
• beets – 800 g;
• red beans – 300 g;
• pickled cucumbers – 300 g;
• red onion – 1 pc.;
• green onion – 1 bunch;
• table mustard – 1 tsp;
• vinegar 9% – 60 ml;
• sunflower oil – 5 tbsp. l.;
• salt - to taste;
• pepper - to taste.

vegetable oil – 2 tbsp. l.

1. Soak the beans in cold water.
2. Then transfer the beans to a saucepan over medium heat. After the water boils, add salt, cover the pan with a lid and reduce the heat. Cook for 1-1.5 hours.
3. Wash the potatoes, beets and carrots and cook them in their skins.
4. Cool, peel and finely chop the boiled vegetables.
5. Also chop the cucumbers. Place everything in a salad bowl.
6. Peel the onions, green ones, and rinse under water. Finely chop both products and add to the rest of the vegetables.
7. Strain and cool the beans, add to other ingredients.
8. Place mustard, vinegar, and vegetable oil in a separate bowl. Add a little pepper, stir thoroughly until the sauce is completely homogeneous.
9. Season the vegetables with it and stir. Place the salad in the refrigerator for 2 hours until completely soaked.

With canned beans

• Time: 3 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 54 kcal.
• Purpose: for breakfast, lunch or dinner.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.

You can make vinaigrette every day. The longest stage is boiling all the vegetables. To reduce cooking time, you can use canned beans, because it takes a really long time to cook. The salad contains all the vitamins and microelements necessary for the body, so it is very useful during fasts, diets and other dietary restrictions.

Vinaigrette with beans and sauerkraut can be eaten during fasting. The bean product in the composition is able to compensate for the lack of protein during the period of abstinence from meat and dairy products. This dish will diversify the vegetarian menu if you are not a supporter of meat. The big plus is that all salad products are affordable and tasty. The anti-crisis recipe can be served on a holiday table or cooked on weekdays.

• canned white beans – 200 g;
• potatoes – 300 g;
• carrots – 100 g;
• pickled cucumbers – 3 pcs.;
• beets – 300;
• boiled beans – 150 g;
• unrefined vegetable oil – 4 tbsp. l.

vegetable oil – 2 tbsp. l.

1. Boil or bake the beets until tender, cool, and peel.
2. Separately, boil the carrots and jacket potatoes. Wait until they cool down and clean them.
3. Cut onions, cucumbers, carrots, beets, potatoes into medium-sized cubes.
4. Place the vegetables in a salad bowl and add the beans.
5. Season the salad with vegetable oil and mix thoroughly.

Video

Original Russian cuisine cannot be imagined without the classic recipe for vinaigrette, the main ingredient of which is beets, but every year more and more people prefer to deviate from traditions and experiment with a different composition of products. A striking example of an exotic recipe is vinaigrette with beans.

Ingredients:

• Beets – 1 pc. big size
• Carrots – 1 pc.
• Pickled cucumbers – 1-2 pcs.
• Potatoes – 3-4 pcs.
• Onions – 1 pc.
• Canned peas – 3 tbsp. l.
• Sunflower oil – 2-3 tbsp. l.
• Salt - to taste

The classic recipe is very easy to change. To make the salad more filling, you can use beans. So, in a regular vinaigrette, in addition to boiled bright red beets, potatoes and carrots, beans are added: white or red, your choice.
Many people prefer to take canned beans, since all they have to do is open the can, drain off the excess water, and the beans can be put in a salad; however, dry beans are very tasty, unless you have to tinker with soaking in cold water for several hours and boiling immediately before use. It is important not to overcook the beans and maintain their natural texture.

Vinaigrette with beans and sauerkraut

As an experiment, you can also add boiled chicken, mushrooms, herring and even sauerkraut. The last element of preparation is dressing the salad with vegetable or olive oil, mayonnaise or sour cream.

As a rule, pickled cucumbers are added with the addition of sauerkraut. For spiciness, you can also add an apple, which will bring out additional juice, and the salad will have a juicier taste and brighter aroma.

Festive puff snack

A vinaigrette served in layers will look especially beneficial on a holiday table. For this recipe, it is advisable to have a mold so that the structure of the salad is smooth and beautiful. At the very beginning, preparing the vinaigrette is similar to the usual one, that is, the first step will be boiling the beets, potatoes and carrots. Each ingredient must be individually peeled and cut into cubes, so that you can then stack the products separately in a single layer. You also need to get canned peas and onions in advance. Take the largest plate and start laying out layer by layer.

It is best to add the beets first to even out the salad. The process of laying the vinaigrette is similar to preparing a fur coat, in which each layer is smeared with mayonnaise and separated from the rest of the products. We put beans in a second layer if you want to see them in the salad (for purely aesthetic pleasure, white beans are better because they will set off the red color of the beets). The third layer is potatoes, then you need to salt and pepper everything, add a couple of tablespoons of sunflower oil. After potatoes traditionally comes onions, followed by carrots, which also need to be salted and softened with butter. Next, you can add a cucumber, decorate the existing pyramid with greenery and, of course, enjoy the result of our joint work. This salad is usually called a festive puff appetizer.

An unusual option with seaweed

With the onset of spring, and even more so summer, you always want to get as many vitamins as possible, and what could be more useful than seaweed, rich in iodine and other microelements. It goes well with beets, carrots and potatoes. This unusual option with seaweed is extremely useful and looks very beautiful and bright.

Vinaigrette with canned beans and mushrooms

The fastest way to prepare a vinaigrette is to choose canned products, which you simply need to open, pour out the unnecessary moisture and add to the salad. Suitable ingredients are canned beans and mushrooms, even pickled or lightly salted. This salad does not need to be salted, since the combination of products will already provide the right amount of salt. Thus, the vinaigrette with canned beans and mushrooms is prepared faster than all other versions and tastes very pleasant.

With apple and sprat

The biggest fans of experiments prefer the combination of apple and sprat. Just think - how can these products be placed next to each other, not to mention a salad together? However, people's reviews indicate that the combination of incongruous things is not only popular in our time, but also really tasty.

To prepare a vinaigrette with apple and sprat, you must complete all the steps characteristic of the classic recipe, but the composition of the sauce changes radically. For the dressing, mix mustard with vegetable oil, sugar, salt and vinegar. The combination of sweet apple, hot sauce and salty sprat will amaze you, although at first glance it may seem that this recipe will be absolutely tasteless and bland, but this is not so.

Cooking with baked beets

Sometimes a change in the consistency and temperature of at least one ingredient radically changes the taste of the entire salad as a whole. If all of the above options do not suit you, then you can try not just boiling the beets, but baking them in the oven or in the microwave. It’s easier with an oven, but longer, but with a microwave you only need twenty minutes of free time and a plastic bag in which you put the beets. The main thing is not to overexpose it and get it out in time before it hardens. The aroma will be stronger and the taste will be richer, so don't be afraid to cook with baked beets.

Vinaigrette with beans and pickles

And, perhaps, last, but no less tasty, is the recipe for making vinaigrette with beans and pickles. This salad will be appreciated by all lovers of the classic recipe, since there are no special changes in the preparation - just the addition of cucumbers, which means there is no need to add salt, as well as beans for richness and taste.

In general, vinaigrette will always crown Russian cuisine, because this salad is extremely healthy, contains inexpensive ingredients and is quick and easy to prepare. The history of the name of the salad comes from the time of Alexander the First, when there were many French in our country, and one day one of them saw the cook adding a bite and asked: “Vinegr?”, which means vinegar in French. The cook nodded and since then this name has attracted foreigners and even many Russian people are not convinced about the history of the creation of the name vinaigrette.

Try different cooking options and experiment!