Vinaigrette is a salad of Russian cuisine, but the number of its variations could compete with the recipes for Olivier salad. The basic foundation is boiled root vegetables: beets, potatoes, and carrots. Beyond that, your imagination is practically limitless.

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The salad recipe itself is thought to have come to Russian cuisine in the late 18th century from Scandinavian countries. That version included ingredients like onion, potato, beet, pickled cucumbers, apples, and herring, and it was called "Salmagundi." However, in our cuisine, herring was replaced with sauerkraut — using, as they say, "what we had plenty of."

Initially, the salad became established on the tsarist and aristocratic table, and by the 19th century, it had become a staple dish in every home.

The story behind the name "Vinaigrette" is also interesting. According to one legend, the French chef Antoine Carême, working in the kitchen of Tsar Alexander I, noticed that the Russian assistants were dressing the salad with vinegar instead of vegetable oil. To stop them, he shouted "Vinaigre?!" (meaning "vinegar" in French) several times. The Russian cooks, however, thought he was naming the salad.

After the Revolution, vinaigrette, along with Olivier, made the transition to the Soviet table, and the recipes underwent some changes. For example, canned peas were included in the classic vinaigrette recipe.

Ingredients of the classic Soviet vinaigrette recipe:

• 300 g potatoes

• 260 g carrots

• 150 g sauerkraut

• 250 g canned peas

• 200 g pickled cucumbers

• 400 g beets

• 70 g onion

For the dressing:

• 50 ml sunflower oil

• 1.5 tbsp vinegar

But, as we've already noted, every vinaigrette recipe starts with a base of boiled root vegetables, and then it's up to your imagination. Pickled cucumbers can be replaced with marinated ones, or you can add some pickled mushrooms. Video recipe for vinaigrette from "SKATERT-SAMOBRANKA"