Qchenne inspiracje vinaigrette dressing recipe

Vinegret (Russian. винегрет ) or Russian vinaigrette is really a salad in Russian cuisine also is popular in other publish-Soviet states. It offers diced cooked vegetables (beetroots. taters. carrots ), chopped onions. in addition to sauerkraut аnd/or brined pickles. [1] [2] [3] [4] Other ingredients, for example eco-friendly peas or beans. are occasionally also added. [3] [4] The naming originates from vinaigrette. [1] which is often used like a dressing. [1] [3] [4] However, regardless of the name, vinegar is frequently overlooked in modern cooking, and sunflower or any other vegetable oil is simply used. [2] Some cooks add some brine in the pickled cucumbers or sauerkraut.

Together with Olivier salad and outfitted sardines. vinegret is offered as zakuska on celebration tables in Russophone communities.

Regardless of the prevalent recognition in Russia and Ukraine, the fundamental mixed salad recipes were adopted from European cuisines as late because the 1800s. [5] Initially, the word vinegret denoted any combination of diced cooked vegetables outfitted with vinegar. [1] Later this is altered to the mixed salad with beetroots. [2] Modern Russian and Ukrainian cookbooks still mention the potential of adding mushrooms, meat or fish, [2] [3] [4] however this isn't practised.

Similar beetroot-based salads are ready throughout Northern Europe. Examples are sardines salad and beetroot salad in North German and Scandinavian cuisines [6] (see also de:Heringssalat. sv:Rdbetssallad ), in addition to rosolli (fi:Rosolli ) in Finnish cuisine. using the reputation for the second stemming from rassol (Russian. рассол ), the Russian word for brine .

Vinegret with beans

Vinegret with eco-friendly peas

See also [ edit ]

• Listing of Russian dishes
• food portal

References [ edit ]

1. ^ abcdВинегрет . In: В. В. Похлёбкин, Кулинарный словарь от А до Я. Москва, Центрполиграф, 2000, ISBN 5-227-00460-9 (William Pokhlyobkin. Culinary Dictionary. Moscow, Centrpoligraf publishing house, 2000 Russian)
2. ^ abcd Салаты и винегреты. In: П. В. Абатуров, Л. С. Акулов, А. А. Ананьев и др. Кулинария. Москва, Госторгиздат, 1955-1958 (P. V. Abaturov, L. S. Akulov, A. A. Ananyev etc. Cookery. Moscow, Soviet condition publishing house for business literature, 1955-1558 Russian)
3. ^ abcd И. А. Фельдман, Любимые блюда. Изд. Реклама, 1988, с.𧆴-186, ISBN 5-88520-031-9 (I. A. Feldman, Favourite dishes. Reklama publishing house, 1988, p.𧆴-186 Russian)
4. ^ abcd Л. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, Кулінарія. Київ, Вища школа, 1992, с.𧇚 (L. Ya. Starovoit, M. S. Kosovenko, Zh. M. Smirnova, Cookery. Kiev, Vyscha Shkola publishing house, 1992, p.𧇚 Ukrainian)
5. ^ В. В. Похлебкин, Национальные кухни наших народов. Москва, изд. Пищевая пром-сть, 1980 (William Pokhlyobkin. The Ethnic Cuisines in our Peoples. Moscow, Food Industry publishing house, 1980 Russian)
6. ^Modern Cookery . 1845.  

Exterior links [ edit ]

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