Vinaigrette with Oseledets is a traditional salad among non-traditional Vikonians. How to prepare a vinaigrette with oseledets for a recipe?

The vinaigrette, which many people respect for the Russian herb, actually has a French resemblance, and its name is similar to the words by which the French call otset. The explanation is simple: the vegetable appetizer has a sour taste. Order the vinaigrette, pickled vegetables and sauerkraut, lemon juice or vinegar can be added to the dressing warehouse. The main ingredients in the vinaigrette are beet, potatoes and carrots. All the stinks, in the opinion of our spivvitch residents, are good to eat with the taste of lightly salted herring. Most Europeans do not understand all the beauty of this contrasting combination - vinaigrette with oseledets and the addition of Russian, not French cuisine. And it’s important to know a person in our region who wouldn’t like these flimsy snacks.

Particularities of preparation

Most people in our country know how to prepare vinaigrette, and they have their own “signature” recipe for this appetizer. However, not everyone finds this herb delicious. If you're going to vinaigrette with oseledets for one recipe, you can get different results. There is a lot to be gained from knowing the correct technology for preparing herbs.

It is better to bake vegetables for vinaigrette rather than boil them. This will prevent the color from becoming too intense and most of the brown flavors will be tastier.
To make the vinaigrette look appetizing, try to avoid preparing potatoes and other vegetables in a burgundy color. For this, it is enough to season the vegetables, and then combine them one by one.
Products for vinaigrette are cut into small cubes. The cherries look delicious because the ingredients are not cut too coarsely.
Oseledets for vinaigrette is better than lightly salted salt, ideally home-made salting. The vigor of preserves will save the hour, but the taste of the food from whom one suffers.

Oseledets can be cut into cubes or into thin slices and add vinaigrette, or serve sour cream. Before the buffet table, often sip toast with vinaigrette, topping it with a piece of herring.

Traditional vinaigrette with oseledets

potatoes – 0.2 kg;
carrots – 100 g;
tsibulya – 100 g;
green peas (canned) – 100 g;
beet – 150 g;
apple cetacea (6 liters) – 20 ml;
tsukor – 5 g;
pickled cucumber – 70 g;
sauerkraut - 70 g;
Oliya – 60 ml.

Cooking method:

Wash the vegetables. Lightly tan the foil. Place the oven at 200 degrees and bake until done. Heat and cool.
Clean the vegetables. Cut the cream into small cubes.
Mix olive oil with zukr and otstom.
Mix the skin and vegetables with a small amount of olive oil and transfer to a baking bowl.
Shred the cabbage that was fermented with great pieces.
Cut the cucumber into small cubes.
Husk the cabbage and cut into small cubes.
Mix cabbage, cabbage and cucumber, season, mix until all ingredients are combined.
Fillet the salmon and remove any remaining stems. Cut into small cubes, place on vegetables, sprinkle with olive oil.
Place the green peas in a bowl and pour in any remaining oil.
Mix the salad well.

There is no need to transfer the appetizer to the salad bowl and serve it to the table. As soon as you enjoy the fresh herbs, the taste and the new appearance will win.

Vinaigrette with oseledets and mayonnaise

beet – 0.3 kg;
carrots – 0.2 kg;
tsibulya – 100 g;
potatoes – 0.5 kg;
gherkins – 0.3 kg;
olives – 100 g;
lightly salted semolina fillet – 0.2 kg;
mayonnaise – 0.2 l.

Cooking method:

Wash potatoes, carrots and beets, boil them. Once the vegetables have cooled, peel them and cut them into cubes less than a centimeter in size.
Cut the gherkins into circles. Add until the vegetables are boiled.
Cut the olives in half or into 4 parts, add until the ingredients are combined.
Fillet the middle, clean from the brushes, cut into cubes. Place in a bowl with vegetables.
Peel the salmon from the shell and cut into small cubes. Pour over the dill to remove the girkota. Continue with other products.
Add mayonnaise to the bowl and mix well.

The relish of this salad suggests “Oseledets under a fur coat,” but I don’t have any green peas in my warehouse, and the preparation is much simpler.

Vinaigrette with sessile and apple

spicy salted oseledets – 0.35–0.4 kg;
potatoes – 0.2 kg;
beet – 150 g;
carrots – 100 g;
tsibulya – 100 g;
apple – 0.2 kg;
Roslinna oliya – 100 ml;
lemon juice – 30 ml;
wine ocet (6-liter) – 5 ml;
tsukor – 5 ml;
Elder mustard – 5 ml;
fresh herbs - to relish.

Cooking method:

Peel the apple and remove the core. Cut the apple into cubes, pour a teaspoon of lemon juice so that the apple does not darken.
Peel the zibulka, cut into thin slices, marinate in lemon juice, which is left over.
Boil the vegetables and cut into small cubes.
Pour in the oil, add zukor and mustard. Stir until the sauce becomes smooth.
Cut the salmon fillet into thin slices.
Combine the ingredients and season with sauce.

There are no basic pickles in the vinaigrette, they can be replaced with apples, pickled cibul and ocet in the dressing warehouse. Therefore, the herb has the spicy taste characteristic of a vinaigrette, but also more subtlety.

How to garnish a vinaigrette with oseledets

Properly prepared vinaigrette with sesselle is naturally aesthetic, but there are ways to make it even more delicious.

The vinaigrette can be placed on a dish covered with lettuce leaves, topped with a sprig of curly parsley: the contrast of red and green always looks beautiful and bright. Once you season the salad with some salted salmon, it will become even more appetizing.
The vinaigrette with sesselle looks great and quick, just pour it onto the plates in a special form with a press. Replace the purchased form with a tin can that has a dented bottom. You need to put it on a plate, fill it with salad, pinch it with a spoon and, pressing the appetizer with the same spoon, remove the jar. On top you can put a piece of herring or a little bit of greenery.
As for all the ingredients that go into the vinaigrette, pour into balls and look like Christmas Eve. They can be placed in a bottle. This vinaigrette will look original and sophisticated.

You can decorate the vinaigrette with beetroot and carrots.

Vinaigrette with oseledets is a Russian wine, this version of the salad is the most popular among our spivtichniks. The appetizer comes out well, with the unique taste of licorice beetroot and salted fish. This contrast can be enhanced by additionally selected dressing.

Vinaigrette has long passed from the category of Christmas herbs to the category of everyday ones. However, there are recipes for this special salad for us, which will turn out to be unique, spicy and completely suitable for the Christmastide menu. Spice up the table with a traditional salad from a non-traditional viconn. Try, for example, making a vinaigrette with sesselle.

Simple vinaigrette with oseledets

This recipe is the most extensive among all the options for vinaigrette with sesselle. Oseledets is better than salted and fatty. Once the whole fish is ready, it’s ready to cut. Only slices need to be taken without spicy additives.

Ingredients:

Average size oseledets;
Average size of beet;
A pair of potato boards;
Small carrot;
Head of the cibul;
Clove to the clockmaker;
Roslinna Oliya;
Fresh greens, dill and parsley;
Lemon.

Preparation:

Potatoes, carrots and beets must be boiled and cooled beforehand. Important! Vegetables must be boiled in the skin. The salmon needs to be processed by removing the skins, removing the insides and strengthening the fillets from the brushes. Cooled boiled vegetables are peeled and cut into cubes. Place the beet in a medium bowl, season with olive oil and mix. Place the sliced potatoes and carrots in a bowl and put the pickle in small pieces. The chasnik is detailed, and the tsibul is cut into thin slices and the greens are chopped. Add green peas, greens and cabbage to a bowl of vegetables and sesselle, season with olive oil and mix. In the remaining sauce, add the beetroot vinaigrette and season the salad with lemon juice.

Vinaigrette with herring and crab sticks

This version of the vinaigrette with oseledets is known under the names “Sea”, “Junga”, “Captain”. Even if they didn’t call it anything, they still end up missing out on the herring vinaigrette and crab sticks.

Ingredients:

Oseledets salted;
Crab sticks;
A jar of green peas;
Potato;
Buryak;
Morkvina;
Salted ogirki;
Ripchasta cybula;
Roslinna Oliya;
Mayonnaise.

Preparation:

We boil three potatoes, one beet and one carrot, let them cool and peel them. The salmon is picked, filleted and cut into cubes. The same applies to crab sticks (one package), pickled cucumber and boiled vegetables. Use your hands in thin circles or rings. The beetroot is first watered with olive oil (crumbs), placing it in a glassy bowl. The other ingredients are placed in a bowl, seasoned with mayonnaise and mixed. Finally, after cooking, put the beetroot in a vinaigrette.

Vinaigrette with oseledets and selera

If you are a fan of petiole celery, then this version of the vinaigrette with seleri will definitely suit you. And since no one else has prepared anything from the seler, then it’s time to earn money.

Ingredients:

1 smoked oseledets;
2 boiled beetroots;
2 stalks of celery;
4 hard-boiled eggs;
6 pieces of boiled potatoes;
I'm eating sauerkraut;
1 fresh cucumber;
Half a can of green peas;
Bunch of green cibul;
Roslinna oliya.

Preparation:

Root vegetables for the vinaigrette must first be boiled in the skin and cooled completely. The eggs also need to be boiled ahead of time, and the herring needs to be processed by reinforcing the fillet and brushes. Cooled and peeled potatoes, beet and eggs, cucumber and celery are cut into cubes. Mostly cibul and small pieces of herring. We put everything in a salad bowl, add sauerkraut and green peas. Season the vinaigrette with olive oil and sip with chopped green zibula.

Vinaigrette with oseledets and mustard dressing

The piquant relish of this vinaigrette comes not only from mustard, but from fresh vegetables, as well as from the sour-licorice apple. A very unique recipe, the ale salad turns out to be even more delicious. Try it!

Ingredients:

250 g seledets fillet;
Average size of beet;
Sweet pepper pod;
A pair of apples;
Head of a red cibul;
Half a can of green peas.

For refueling:

A teaspoon of French mustard (with seeds);
a teaspoon of lemon juice;
Tretina of a bottle of rose-lined oil;
Grinding black pepper.

Preparation:

The beetroot is boiled until soft, then cooled and cleaned. We peel the skin and hard core of the apple, and remove the stems and feathers from the pepper. Cut the herring fillet, beet, pepper and apple into cubes, and cut the sirloin into slices. We transfer all the storage containers to the salad bowl and the prepared dressing. For this purpose, mix lemon juice, mustard, olive oil and pepper into a bowl and beat everything well using the following method. Let's fill the vinaigrette and take a sample!

Vinaigrette with sesselle and hairy peas

The decoration of the Buryaks and the Volosky Gorikhi has long been considered classic. No less traditional is the combination of beetroot and salted sesselle. How can you try all these products and eat them in one salad? Are you ready?

Ingredients:

200 g salted semolina;
Vareny beet;
Bunch of green cibul;
10 walnuts;
3 hard-boiled eggs;
Mayonnaise is for dressing.

Preparation:

We boil and cool eggs and beets and clean them. We wash and dry the tsibul, and collect the sediment. The herring fillet, eggs and beet are cut into narrow cubes, the fillet and peas are finely chopped. We put all the products in a salad bowl, add mayonnaise to taste, mix and serve.

Vinaigrette with sesselle and fresh cabbage

There is also a traditional vinaigrette, which is noticeable in the presence of fresh white cabbage and apples.

Ingredients:

Fillet of one salted herring;
Solonium cucumber;
Great Buryak;
Great carrots;
Yabluko;
A quarter of a small fork of cabbage;
Roslinna oliya.

Preparation:

Next, we boil or bake beetroot in the oven, boil potatoes and carrots in their skins. Let it cool and peel the skins, pickle the gravy, cleanse the skins and guts, and strengthen the fillet. The cabbage is thinly shaken and rubbed with two pinches of salt. We remove the skin from the apples, cut out the hard center and cut them into strips. Divide into cubes oseledets, potatoes, carrots and beet. The cucumber is detailed on the third third. We add vinaigrette from the salad bowl and season with olive oil.

Try different vinaigrette recipes. This salad, which is a staple for us (there will be a lot of it!) comes in many variants. And the vinaigrette with oseledets, it turns out, can also be prepared in different ways. Also try preparing a traditional salad from a non-traditional viconn. Prepare with satisfaction and enjoy your appetite!

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Let's prepare the best version of a spicy combination of boiled root vegetables and fatty herring. Nyomu will have peas and apples. We also recommend brown and savory sauces instead of mayonnaise.

And in new ideas there is a place for eggs with pickled mushrooms, and for photos with a sophisticated serving of herbs. Please note that there is a difference between universal and budget - with detailed explanations on how to prepare.

For example, one can marvel at the statistics how to properly clean and process the oseledets and instructions on how to prepare basic root vegetables for vinaigrette.

Shvidka navigation for the article:

How to prepare vinaigrette with oseledets

We need:

Buryak - 2 pcs.
Carrots (medium) – 1 pc.
Potatoes – 2 pcs. (close to 200 g)
Salted (or pickled) cucumbers – 1-2 pcs.
Cybula - 1 pc. medium size
Apple (sour, firm) – 1/3-½ of a large fruit
Oseledets (lightly salted) - 1 pc. medium size

For refueling:

Oliya (Sonyashnikova or Olive) - 3 tbsp. spoons
Lemon juice – 1 tbsp. spoon
Salt, black pepper - for relish

A classic recipe in two words: just add the oseledtsa to the zvezhny salad.

The blood process is not easy. Apparently, you have already learned how to prepare root vegetables. Let the beets, carrots and potatoes be cooled and cut into cubes.

Pour dill over finely chopped tsibul - 1 khvilina. Pour and let cool. Take away the unnecessary hot water. Dice a peeled apple.

Use a sharp knife to cut the oseledtse fillet. The pieces are close in size to the size of the eggs.

In the Radian times, it was customary to season the herbs with the illegally available oil. In our country, it is not a problem to buy more brown products for your health. Mix a bowl with a little lemon juice and divide the dressing.

The secret of diversity!

One half of the sauce is poured over the beetroot slice. You can’t allow the Buryak people to quickly prepare the sushidiv: the vinaigrette will be barvistim.

Add the other ingredients and half of the dressing to the beetroot. Mix carefully.

That's all! Vyshov is a fresh, slightly crispy vinaigrette just like a traditional apple. This rich salad overshadows the rich appetizers on everyday life and is holy.

People from Cybulia will help you decorate the Yuletide fish with glaze.

Secrets of taste, new recipes and sauces

Prepare the chastuvannya immediately before serving. The beetroot color neutralizes the colors of other ingredients in 6-10 years. It’s a pity, the beauty of the salad is shvidkoplinna.

For our taste, without losing its original appearance and succulence, storing the vinaigrette with sesame in the refrigerator does not exceed 16 years.

Many cooks do not need fine cutting of vegetables. In my opinion, the taste of the herb is best on the middle cube. Confirm yourself if you have tried these options. Only apples should always be cut into pieces.

Two sauces for creative success

It’s understandable, it’s impossible to trim the wings of selfless love to mayonnaise. Although this is not the best friend for vinaigrette, as we think... But even more expansions: perhaps, on par with the classic dormouse oil.

If you are interested in new solutions, then you have missed the address. Prepare one of the two sauces, and the recipe with oseledets will be filled with new farbs.

For any kind of olive oil (2-3 tablespoons):

Honey – 1 tbsp. spoon
Lemon juice – 1 tbsp. spoon
Mustard kernels (strong) - ½ teaspoon
Ocet with character (wine, balsamic) – 1 teaspoon
Solimo, pepper - for relish

Adjustable for yourself – we try it out in the process with the addition of the remaining participants.

Simply beat together ingredients:

Olive oil - 2 tbsp. spoons
Juice of 1/2 large lemon
Fresh horseradish (pickled) – 1/2 teaspoon or a little more

What else should I add for the vinaigrette with oseledets?

The recipe is very welcome to be prepared beforehand.

Two or three green peppers or pickled cibul will always be available. As we vikorivovo greens, then ob'yazkovo prіdіtєm more dill - fine-grained.
It’s easy to make a salad with tsibule when it’s time for fate. To remove the unpleasant bitterness, marinate the slices. Chop the cibulin, add water (2 tbsp), salt (0.5 tsp), zukor (2 tsp), 9% otset (1 tbsp). Five hulls under the marinade are enough for the cibulka to become sweet and juicy. We pour in the juice, rinse the stems after the jars and add them to the salad.
It won’t fit in if the cibul is lubricated. No one lacks the necessary bitterness and crunchiness that one loves so much. Alright, escape here to the luscious relish. The original vinaigrette with cibul lubricant is what we need.

The egg is the same with relish. Our homeland has a rich supply of yak white. Chicken eggs are cool and don’t provoke hostility. One nuance: cook no more than 10 quills at the moment of boiling, so that the cooker preserves a pure color. І add oseledtse fillet: 1 tablespoon with a bitter - on the skin of the egg. For this salad, do not use the fish rodzinka.

And from pickled mushrooms- so so so! Glivi, chanterelles, pecheritsa - whatever is at hand. To preserve the mucus, we wash the mushrooms and let them drain. Recommended before other ingredients. For the sake of kost - like cucumbers. And, of course, add the new ingredient in portions. Remember: sample is the queen of culinary success!

Do the same with pickled zucchini. Come in the recipe and kvass, boil the surface, but not spread the meat, so that the shape of the first sauerkraut with a spoon. Note: red kvass trims the shape more beautifully. You can always buy it canned from raw juice. Varto vrahuvat that kvass competes well with potatoes. Therefore, you can completely replace potatoes with it or add high-carbohydrate vegetables in equal proportions.

Along with the sesselle, we do not add corn, exotic fruit additives such as kiva and pears, porridge and porridge, even spicy oils ala sesame. If you have a favorite with an incredible talent - share in the comments! We will be open to the experiment again.

Beautiful presentation

You can serve vinaigrette with oseledets in different ways, regardless of the recipe. We cut it into the same size every time: the salad mass will come out not only bright, but also plastic for any forming.

Place a special ring around a cup or half-liter jar and serve in portions on a mug of fragrant bread. Choose gray varieties with life-like notes – you won’t be disappointed!

How to prepare vegetables and fish

You can prepare beet, carrots and potatoes in different ways. We most often cook it on the stove or in a slow cooker. I want root vegetables to come out less rare.

The reminders show traditional methods of cooking and baking.

I lost my relationship with the Oseledets. It’s even easier for a beginner to follow a short video. Great cadres and enlightened ruins, and the small tassels that are lost from the back, You can pick it with your fingers or tweezers. Usyogo 15 hvilin

Everyone loves and often prepares vinaigrette salad: it’s delicious, rich and brown.

The classic vinaigrette, in addition to the main products, often includes pickles, pickled cucumbers or sauerkraut, which gives the salad a spicy spiciness.

How can you prepare a new salad based on star herb, adding vinaigrette to the herb?

Are you wondering why you haven’t finished yet?

Ale no, the oseledets miraculously combines with all the ingredients in the salad, imparting unique savory notes.

Carefully selected recipes will help you improve your diet and heal your loved ones with new original herbs.

Vinaigrette with Oseledets - basic principles of preparation

The vinaigrette with oseledets, just like in the classic version, includes vegetables: beet, carrots, potatoes, cibul. Vegetables are carefully washed, the sirloin is cleaned and finely chopped, root vegetables are boiled until tender, cooled and trimmed.

People also appreciate the fact that it is better not to boil the vegetables, but to bake them in the oven, so that the taste of the salad comes out more rich and aromatic.

For salad, use lightly salted fish, whole fish, or ready-cleaned fish in jars. When whole salmon is collected, clean it, remove the skin, remove swimmers and tails, and add fillets. Apply the trace very carefully so that you don’t lose the brush. If you don’t mind fiddling with fish, then ready-made fillet will be your ideal option.

Additional ingredients may include salted cucumbers, greens, canned peas and cowbass, all of which are used as savory ingredients.

Season the vinaigrette with oseledets with either just olive oil, mayonnaise, sour cream, or folded dressing. For example, mustard, lemon, hot, spicy.

Recipe 1. Vinaigrette with sessile and mustard sauce

Ingredients:

Two Buryaks;

Two carrots;

Two potatoes;

Two pickled cucumbers;

200 grams of lightly salted semolina;

Two chicken roasters (siri);

Three tablespoons of balsamic ottu;

Two tablespoons of mustard;

A teaspoon of cucru;

Salt pepper;

Three spoons of broth (rib and vegetable broth);

Two tablespoons of top butter (melted).

Cooking method:

1. Beetroot, carrots and potatoes are carefully washed and dried. Without cleaning, cover with foil and place in the oven. Bake for 30 minutes. Cool, peel, and cut into small cubes. We put it in a large salad bowl.

2. We also cut pickled cucumbers and peeled oseledets. We put the ingredients down to the vegetables.

3. In a small saucepan, add the dressing: mix the mustard with beans, broth, milk and zukr. Add salt and chalk pepper for relish. Place the pan on a quiet fire and heat it up. Do not let it boil until it is finished.

4. Pour the vegetables and garnish with the dressing that has reached, mix.

Recipe 2. Royal vinaigrette with Assorted sessile

Ingredients:

400 g seledets fillet;

Two Buryaks;

Two pickled cucumbers;

One sour-licorice apple;

Two sausages;

180 g of bloody cowbass;

180 g of boiled doctor's cowbass;

A tablespoon of capers;

200 g sour cream;

A tablespoon of mustard;

10 ml otstu;

50 ml of rosemary oil;

Creep, salt, chalked pepper.

Cooking method:

1. The beetroot is washed and boiled until ready. Cool, peel, cut into cubes.

2. Cucumbers and all types of cowbass are cut into the same cubes as beets.

3. Oseledets can be a little more.

4. Place all prepared products in one large bowl.

5. Add details of crepe and finely cut capers.

6. In another container, mix the rosemary oil with milk, mustard, sour cream, and salt and pepper.

8. Serve the salad after cooling.

Recipe 3. Leafy vinaigrette with sesselle and egg

Ingredients:

Two Buryaks;

Five potato bulbs;

Two carrots;

Two donkeys;

Two or three salted cucumbers;

Two eggs;

Olive Oliya;

Salt pepper;

Feasting on green onions.

Cooking method:

1. Boil carrots, potatoes and beets until ready. Boil the eggs gently.

2. Add the egg white to the grating grater, grate the egg grater on the small part of the grater, and grate the white on a large one. Boiled vegetables and cucumbers are cut into small cubes.

3. We strengthen the herring fillet in brushes, sometimes with small cubes.

4. On a plate, mix olive oil, salt and pepper.

5. We add the ingredients into balls, repeating the ball 2-3 times: beet, oseledets, potatoes, carrots, cucumbers.

6. Brush the salad bowl with a small amount of olive oil and spices, decorate the top of the salad with egg whites, then with chopped green cabbage.

7. Place the vinaigrette with the sesselle in the refrigerator for a year and repeat, so that all the balls seep in olive oil.

Recipe 4. Vinaigrette with sesame and green peas

Ingredients:

Two Buryaks;

Chervona cibulina;

Two potatoes;

200 g seledets fillet;

120 g canned peas;

Green cibula;

Olive Oliya.

Cooking method:

1. Peel the boiled beet and potatoes, remove the skins and cut into small cubes.

2. The cibulin is cleaned and cut into thin quarter rings.

3. Green zucchini is rinsed and cut into rings.

4. Place vegetables in a salad bowl, add green peas, spices and olive oil. Everything is thoroughly mixed.

5. Decorate the salad with diced salmon.

6. We sip on everything with green tsibule.

Recipe 5. Light vinaigrette with oseledets without potatoes

Ingredients:

Two sour gatunku apples;

One great beet;

Sweet pepper;

250 g seledets fillet;

Chervona cibulina;

250 g green peas (canned);

A teaspoon of mustard;

juice of a quarter of a lemon;

Salt pepper;

Oliya is fragrant.

Cooking method:

1. Rinse and dry the beets, bake them in foil and bake until ready.

2. Cleaned tsibul is cut into small cubes, sprinkled with lemon juice.

3. Sweet pepper, skinless apple and cooled beet are cut into small cubes.

4. Cut the fish fillet into cubes.

5. Place everything in one bowl, season with oil, mixed with sill, pepper and mustard.

Recipe 6. Recipe for vinaigrette with sesselle and apple

Ingredients:

200 g of seledts (tіlki fillet);

Bell pepper;

Potato;

Morkva;

Two apples;

Cibulina;

200 g canned green peas;

For dressing: mustard, olive oil, salt, pepper, chopped herbs - just enough taste.

Cooking method:

1. Wash all the vegetables, potatoes, beet and carrots, boil until ready, then peel and cut into cubes.

2. Cibulin, bell pepper and apple cut into the same small cubes as boiled vegetables.

3. Oseledets is cut into small pieces.

4. Mix the greens peas, salmon, vegetables, and apple in one container.

5. Based on the ingredients specified in the recipe, carefully add the dressing and fill all the products in the container with it.

6. Mix well and place 15-20 pieces in the refrigerator before serving.

Before boiling or baking, do not forget to thoroughly wash the vegetables. First of all, during thermal processing, the pulp of root crops is not removed. In another way, it is easier to lift the pans.

Boil the beets together with other vegetables, especially since the stench is great, so the cooking time for all vegetables varies. After boiling the water, carrots and potatoes will be ready in 12-15 hvilins, beet – in 20-25 hvilins.

If you have canned peas in your salad warehouse, it is better to buy this ingredient from a verified distiller or from glass containers. Most often, the canning jar contains raw or crushed peas, which, of course, adds flavor to the salad and its savory taste.

Slice the fish for the vinaigrette with herring very thinly, as this will not interrupt the taste of other products. The most beautiful brothers are not the most bitter varieties of tsibul.

It’s just as tasty if you marinate the zucchini before cooking. To do this, you need to carefully squeeze the vegetables, lightly squeeze with your hands and sprinkle with lemon juice or pour in some rosemary mixed with fresh water.

To make the eggs for the salad easy to peel, add some baking soda while they are boiling, and when ready, immerse them in cold water.

Grind the peppercorns to add more flavor to the vinaigrette with sesselle, or grind the pepper from the bags.

Cut all the salad ingredients into cubes or wedges of the same size - the finished salad will look beautiful.

Most often, your oseledets is not quite what we wanted it to be: over-salted, dry, too fatty. Oseledets in the package comes with additives, but in the salad there is nothing. If you want to taste a fresh, savory oseledets vinaigrette, we recommend that you prepare lightly salted oseledets for the salad yourself.

For this recipe, go to the fish yourself as needed.

Ingredients:

A kilogram of fresh frozen salmon;

200 g of great salt;

100 g of pulp;

Spare pepper (10-12 peas);

Liter of water;

Three bay leaves.

Cooking method:

1. Pour water into the pan, bring to a boil, add salt and zukor, add laurel and pepper. Boil ten khvilins on a low flame, then cool.

2. Defrost the salmon, rinse it, and peel the lard.

3. Place the whole fish in a container and fill it with brine.