Vegetable vinaigrette (recipe for catering establishments, 1968)

Category: Cold meals and snacks
Vegetable vinaigrette (recipe for catering establishments, 1968)

Ingredients

potatoes 230gr
beet 180gr
carrot 120gr
canned green peas 100gr
onions or green or pickled 150gr
pickled cucumbers (may be replaced with sauerkraut) 200gr
vegetable oil or mayonnaise or dressing 100gr

Cooking method

  • This is a recipe from a 1968 book. with recipes for public catering enterprises (canteens, cafes, buffets and restaurants). The book was approved by the Ministry of Trade and was obligatory throughout the USSR. She has gone through several reprints and in it there are in different periods of changes / revisions of recipes and technologies, which is no less interesting. In this regard, we completely flooded a different topic with these old Soviet table vinaigrettes, so I had to take it out separately. I still have a recipe for dressing for this vinaigrette, and I have already laid out and tested the recipe for pickled onions.
  • Net weight of all products (ie excluding "scales", shells and rinds):
  • Ooooh, how many interesting things I have now learned about the stolovsky vinaigrette of 1968!))) Potatoes are boiled in cubes !!! That is, in canteen conditions, the contact of the cook's hands with ready-made vegetables (cooked) is minimized (this is about cleaning and slicing), since the shelf life of the dish is greatly reduced due to the deterioration of the sanitary condition. Potatoes are boiled in cubes at a low boil for 15-20 minutes (until half cooked), then almost all the water is drained and, covering the pan with a lid, steamed until cooked (on the rest of the water). It is recommended to cook only really crumbly (boiled) potatoes in the skins. Carrots and beets are also cut into raw cubes (10-12mm side) and only then are allowed to simmer in a frying pan. Beets - with a small amount of water (10% of the weight of the product) 50-60 minutes, carrots with water and vegetable oil (5% and 2% of the weight of the product, respectively) for 15-20 minutes. Then they cool in the same dish and only then mix everything together. With this processing, potatoes do not boil, and beets and carrots retain their natural bright color. Neither sugar nor vinegar is specified in it. Only pickled onions, as one of the options for replacing regular onions. Refueling - optional (I wrote the indicated options).
  • This pickled onion is suggested by the book to be used as one of the onion options (in addition to just raw and green) for vinaigrette:
  • Catering pickled onions

Note

So this is what he is - a vinaigrette of 1968 "release"))). I have even older recipes, there are generally peculiar variations. Of course, there are a number of other options, because in every book there is necessarily a small chapter: "Vinaigrettes". Truly our dish, in a dozen options: with herring (I love it !!))), with fish, with corn, etc. A small amount of beets is immediately striking in this vinaigrette. I would have put more. In principle, no one bothers to add it later if you want, but I really wanted to reproduce that very recipe. The technology also kept up exactly. I cooked the potatoes in cubes, let the beets / carrots go. It's delicious, but different from what we're used to. My husband ate with great pleasure and the first thing he said was: "Very tasty! But he's different!" Due to what the other - we did not really understand. Of course, the ratio of ingredients affects. But I don't know how much the cooking method makes it different. But he is different ..

Scarecrow
Quote: gala10

Oops ... wow! All my life I have been making vinaigrette exactly the opposite, that is, I was cutting already cooked vegetables. And I also wondered why the taste was not at all the same as in public catering ... So, where the dog rummaged somewhere ...
Thank you, Natus!

Quote: Trishka

Hurray, hurray, I'm the first for the vinaigrette!
Natusya, big thanks, we have to pile!
And I have never heard of this method of cooking vegetables!

Quote: Trishka

And by the way, here's another question, but if you do it according to a smart book, but ...
Peel the vegetables, cut into cubes and boil them for a couple, won't it work?
Well, don't the Shoby bother with a separate cooking-cooking?

Quote: Scarecrow

Trishka,

You know, the potatoes can withstand this quite well, but from the beets and carrots, a fair amount of substances will probably be washed out and floated into the water that boils below. Although you can try to put it in a bowl (my steamer even has a separate container for steaming rice - just a bowl without holes), I don't think that a lot of water gets into it, it usually flows down the lid. Need to try!

Quote: Trishka

Well, so we grill beets and carrots in the water too ...
Although there is much less of it than when for a couple?

Quote: Scarecrow

That's what I'm talking about - how much water will be there and there. Oooh !!!! Listen !!! Let's wrap it in foil? !!! Close the foil with a trough and close it on top so that water does not flow into it. It will be steamed in its own juice. You can also bake this way (I almost always baked beets in ....) .. Pancake !!! I'm completely dumb. Microwave !! AAAAA, I'm definitely stupid!))) I've always baked beets and carrots in the micra. Only as a whole. So you can chop up into cubes and bake into cubes! You just need to close the lid and pour a couple of tablespoons of water, otherwise the microwave is very "dry", it removes moisture from the food.

Quote: Trishka

Here, thanks to the foil, but in the micr I cooked a couple of times the way you write, I didn't really like the evens, they really are some kind of "squeezed" poluchayutstsa!

Quote: Chamomile1

After I bought a Bosch cube, I cook potatoes in cubes. I like it very much and delicious, you can't digest it.

Quote: Zeamays

I always thought that beets are more than other ingredients, but it turned out - potatoes ... probably due to the fact that beets colored everything.
Yes .... the technology is interesting. In cookery, they used to sell vegetables boiled in peel, I thought they were used to crumble vinaigrette. It turns out there are so many nuances. Therefore, it is difficult to repeat the same taste at home.
Thanks, I'll try to play with the scales now.
Quote: Song *

Thanks for the vinaigrette! I read many times that people do not cut food first, and then they cook. But she cooked herself, as I thought, in the old fashioned way ... but it turns out that there it is! In the old fashioned way, raw vegetables are first cut!
So, everything new is well forgotten old.

Quote: nakapustina

Girls, I was once fond of recipes from the magazine "Self-assembled tablecloth", so I found a vinaigrette "from a cauldron":
We take a cast-iron cauldron or a duckling. Cut the raw beets into cubes, put them in a cauldron, pour 2 tablespoons of vegetable oil there, stir so that they are covered with oil, level them.
Then cut the raw carrots into cubes, put them on the beets without stirring. Cut the potatoes into cubes from above, also without stirring.
Pour 3 tablespoons of cold water (exactly 3) into the cauldron, close the lid, put on high heat, bring to a boil. boil for 3 minutes, turn off and milk to cool. Never look into the pan until it cools completely.
While the pan is cooling down. cut as desired: sauerkraut, cucumbers. mushrooms, who loves what. add green peas. When the pan cools down, mix everything, pour in a little vegetable oil. it is very convenient to crumble everything in the evening, boil and leave to cool overnight. and in the morning it remains only to add everything else.
Maybe someone can use this method of cooking (honestly, I didn't cook it myself, but now I'll try)

Quote: Tashechka58

I began to cook vegetables for vinaigrette in pieces when I bought a Panasonic multicooker. I cut vegetables into cubes, put them in a double boiler, some potatoes, the other beets (down) + carrots (for beets). Steam cooking for 1 hour. For my family of three, it's great.

Quote: Chamomile1

Tashechka58, but I did not like the potatoes from the steamer. Somehow not tasty, it smells somehow wrong. It tastes better for me just to cook in a saucepan in water. Moreover, it is fast. While I cut everything else on a combine, the potatoes are already ready. I take it straight out of the pan with a slotted spoon and immediately into a salad or vinaigrette.

Quote: Tashechka58

I don’t have such a combine

Quote: Fenixxx

Are you interested in GOST-82 for vinaigrette? There is a difference in grams and in the way vegetables are prepared.
By the way, no mayonnaise, only oil grows. or a dressing that is also attractive (oil, vinegar, salt, sugar, pepper).

Quote: Mila1

I'm interested in how much according to GOST in grams

Quote: Scarecrow

There is a dressing in my book (more precisely, several dressing options, and this is in addition to mayonnaise and vegetable oil). I'll have to compare later!

Oh, by the way, I still have a vinaigrette in another Soviet book, I have to look what is written there about this.

Quote: marina-mm

Natasha, but about the vinaigrette according to GOST it would be more convenient in a separate recipe, eh?
Then I don’t remember that one should look for vinaigrette in cabbage salad.

Quote: Mila1

I support !!! Natasha, I am very interested in the layout of the gas station
Song
Scarecrow, Nata, thanks for taking out a separate recipe!
Trishka
Scarecrow, Natusik, thank you for the separately exposed nostalgia!
Scarecrow
And then we arranged such an orgy there: salad, juicy, school roll, then a vinaigrette of all possible and impossible variations!))
Chuchundrus
Nata, I forgot about the biscuits.
And for the vinaigrette: hi: many thanks. A very necessary recipe
Scarecrow
Chuchundrus,

I forgot about the biscuits. if they have already been on the forum for three hundred years?)))

Milk cakes GOST
Chuchundrus
Quote: Scarecrow

And then we arranged such an orgy there: salad, juicy, school roll, then a vinaigrette of all possible and impossible variations!))
I meant that here you forgot about the biscuits
And your biscuit recipe, I already did study, I was very fired up to cook, but there is no time at all now
Olga VB
And I baked these milk cakes.
In the kitchen they lay cooked on a stand overnight. In the morning I was just stretching, when my husband galloped up so excited and joyful with a cookie in his hand, as if he had made the opening for the Nobel Prize, and yells: these are milk cakes! Like a school cafeteria!
As if he found them somewhere by accident, and I don't even know about it

By the way, at school we also had other biscuits - the edges were jagged, there was a hole in the middle, crushed nuts on top. I don’t remember what they were called, but also delicious.
Chuchundrus
Scarecrow, you see, you have such karma. You write about one thing, and memories attack us
Olga VB, well, how can I live calmly now, I trust you, and you soooo promoted enti biscuits
Olga VB
I'm not
All claims to the spouse. And to Chuchelka - ethno they are guilty!
And the biscuits are cool, like our youth
Trishka
Olga VB, Ol, but it seems to me that you are talking about the "sand ring", eh?
Delicious too!
Scarecrow
Trishka,

Yes, this is a nut ring. I also have it))).
kseniya D
Scarecrow, and de they have cha? I love them. Share the recipe, pliz
Scarecrow
kseniya D,

In the book. I cooked for a long time.

I saw in a 1963 cooking textbook and a food service book in 1957 that the vinaigrette included green salad and beans! It is clear why - in the recipes there is no ... green peas.
kseniya D
Natasha, can you compare the recipe with this https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=131888.0 ? Do you have the same?
Olga VB
Here we still have this option there is.
Scarecrow
Quote: kseniya D

Natasha, can you compare the recipe with this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=131888.0? Do you have the same?

I will compare, but later, otherwise it is necessary to count in order to compare. I have a 1958 Kengis recipe, and it is 4 kilos of flour initially))).

I prepared a vinaigrette, inserted a photo and comments.
kseniya D
Okay, okay, how will the time be ...)))
Venigret is beautiful !!!
marina-mm
Nata, thanks, the vinaigrette will not be lost now.
Tumanchik
So inspired !!! I will definitely cook it! Thanks for the classics!
Fenixxx
GOST-82.
103. Vegetable vinaigrette. (all net)
Potatoes 210g
Beetroot 150g
Carrots 100g
Pickled cucumbers * 150g
Sauerkraut * 150g
Green onion 150g
or onion 150g
Salad dressing No. 895
or oil grows. 100g
----------------------------------------
Output 1000g
--------------------
* Pickled cucumbers can be replaced with sauerkraut, sauerkraut can be replaced with pickled cucumbers.

"Boiled peeled potatoes, beets and carrots, peeled pickled cucumbers are cut into slices, sauerkraut is sorted, squeezed and chopped. Green onions are cut 1-1.5 cm long, and onions are cut into half rings. Prepared vegetables are combined, dressing or vegetable oil is added, mixed ...
You can add 50 to 100 g of green peas to the vinaigrette by reducing pickles or sauerkraut accordingly. "

895. Salad dressing.
Categories I II III
The oil grows. 500 350 250
Vinegar 3% 500 650 750
Sugar 40 45 50
Ground black pepper 2 2 2
Salt 20 20 20
---------------------------------------------------------
Outlet 1000 1000 1000
"Salad dressing is prepared from a mixture of vegetable oil and vinegar with the addition of salt, sugar and ground black pepper.
The dressing is used for salads and vinaigrettes "

Category I - restaurants, cafes, bars of "Lux" categories.
II category - restaurants, cafes, snack bars, canteens.
III category - catering establishments with production. enterprises, institutions,
educational institutions.

By the way, at the beginning of the collection there is a page with an order dated 12.12.1980. No. 310 "On the introduction of a collection of recipes ...".
And the collection of recipes is recognized as invalidated ... of 12/16/1954. , edition of 1955, except for the section "National Dishes of the Union Republics".
Tumanchik
Oh, these collections ... how much I worked on them ..
Albina
Natawhat a beautiful, eye-pleasing salad
Mila1
Scarecrow, Natasha, thank you very much for the recipe. I will cook. And with herring, you can also use a separate recipe.
Scarecrow
Mila1,

Then you need to cook in order to lay out the recipe.)). It turns out a la herring under a fur coat.
lotoslotos
Nata, in gratitude you will not write everything))) Thank you for the recipe !!! I was going for a long time, I thought that I would have to tinker a lot, but I got used to being in a double boiler in a quick way ... But! Everything worked out pretty quickly) And very tasty! I sit, burst, I mix everything hot for myself, I love warm vinaigrette Thank you!
Scarecrow
lotoslotos,

Natasha, have you also tried cubes and let everything go? So how? Does the taste differ from the usual? For me it is a little different. I don't know what exactly affects: the ratio of products or the method of preparation (or both), but it is slightly different ...
Kamena
Nata-Chuchelka, hello and prosper!

Thanks for the vinaigrette. Delicious!

For me, "the same taste" - with cucumbers.

And - without cucumbers, peas, cabbage, onions. This "vinaigrette" was served in hospitals for dinner. With a round herring. It was so delicious !!! Straight - a holiday.

Previously, we always cooked all vegetables "in their uniforms" for vinaigrette. Then they began to peel the potatoes (it was too dreary to peel the boiled ones).

And then - they made life even easier for themselves - they began to cut the potatoes into cubes and cook. And diced carrots - stewed with butter, sugared. Beetroot - slightly acidified with lemon - stewed in a deep aluminum pan. In it, having seasoned the finished beets with butter (to preserve the color of potatoes and carrots), they kneaded and stored the vinaigrette. They "came" to this method of cooking by accident - once it was necessary to urgently prepare a vinaigrette. And so - it turns out more convenient - the cut vegetables cool quickly.

Onion? In 1968 our family lived in the North. The onions in the shops were dry all year round. Fresh potatoes, carrots, beets, onions - could be bought only in early autumn. We bought it for future use, but still there was usually not enough supplies before the spring navigation. Therefore, any (!) Vinaigrette for us was a festive meal.

But in my student years (in Leningrad) I often made vinaigrette - with or without reason. Good food. Cheap and cheerful. Onions - finely cut and scalded with boiling water. Peas, however, were not always on sale.

About the fact that the onion had to be pickled o_O) ... I didn't even know)).

A Leningrad friend's grandmother, a former French teacher, prepared a vinaigrette with mayonnaise, pickled imported cucumbers and imported green peas. Exquisite!

Nata, thank you, now I will make the vinaigrette correctly - with pickled onions.

With gratitude and respect. Kamena-Lena. ...
Scarecrow
Kamena,

You just wrote an amazing excursion!))) I read it with gusto. Moreover, all the options described: with herring, with dressing with mayonnaise - exist in recipe books. Vinaigrette with herring was generally very common. This is a kind of herring under a fur coat according to taste))).

Onions are not necessarily pickled. You can just onion, you can green, you can pickled.
Trishka
Scarecrow, Natus, I did cook it, it's delicious, thanks!
Toka cooked vegetables as usual, in bulk, without splitting and slicing, it was too lazy!
It turned out delicious, but that's true, there would be more beets, and a little less onions ...
In the next. if I try, and I will try to cut the vegetables, and then cook!

Vegetable vinaigrette (recipe for catering establishments, 1968)

The double norm turned out to be such a decent basin ..
Crochet
Quote: Scarecrow
vegetable oil or mayonnaise or dressing 100g

Tuska, i.e., that mayonnaise 100 gr. take that vegetable oil, right?

Or pour less oil?

And what a pity that today, in my refrigerator, instead of raw, there is only baked beets ...

I do not doubt for a second that she will also make a magnificent vinaigrette, but it will no longer be the same coat ... also good, solid, but ... but different ...

What would not weave, just not to cook ...

Scarecrow
Crochet,

Well yes. 100g and not a gram less !!)))

Yes, to taste and do not worry)).

Don't cook ... I cooked borscht today. Mom sits on the couch in my kitchen, I plan / shred ... I’ve already cooked everything until half cooked (I haven’t put the stewed beets in the broth yet) and then my mother says that she planted early cabbage and blah blah blah. A thought pierces me, I turn to her and say: "By the way, about cabbage! I forgot to put it in borscht! And I don't have it !!" I thought she would fall off the couch laughing. I galloped to my home, to bring me cabbage))). The borscht was saved.))
Albina
Nata, without cabbage there would be a beetroot Can't you cook a beetroot? I also cooked borscht today. And I myself have been going to make a vinaigrette for a week now
Scarecrow
Quote: Albina

Nata, without cabbage there would be a beetroot Can't you cook a beetroot? I also cooked borscht today. And I myself have been going to make a vinaigrette for a week now

Well, I would not find cabbage - would there be a beetroot where ours did not disappear?
TATbRHA
Scarecrow, I, too, like you, well, I learned a lot about the vinaigrette !!! Thank you. And, being a bore, I fired up to reproduce the vinaigrette for science. It’s bad for me that the recipe is not written step by step: for example, cut the potatoes into cubes, put them in salted boiling water, cook for 15-20 minutes ... and so on. So I had to figure it out myself. And at the moment of letting the beets start, I stumbled: cut 180 g of beets, add 10% water - 18 g and simmer in a frying pan for 50-60 minutes. Is that enough water to extinguish it for an hour? With carrots, it's even more challenging: cut 120 g of carrots, add 6 g of water and 2.4 g of oil, let sit for 15-20 minutes. It will just fry and burn during this time, won't it?
You are not on the site right now, but I’m just making a vinaigrette, so I’ll go through empirical research ...

Did it, tried it, liked it! I just did it with water - topped it up when it was evaporated. Maybe in the catering volumes of vegetables, but with tightly fitted heavy boiler lids there was enough water, but for me - even in a stewpan with almost no evaporation - no, I topped up.
I took the green onion - both white and green parts.
Good: color. A real vinaigrette color, from boiled and then chopped vegetables does not turn out so beautifully. Tasty as a basic recipe.
True, I immediately halved the butter: for me, 10% of it in a dish is unthinkable. And that seemed to me a lot! In the canteens, high-calorie dishes were required, the vinaigrette without oil was almost empty in calories, so they poured there from the heart ...I used fragrant Kuban oil, because there are no garlic, pepper, spicy herbs, etc. Another time I will take more beets, because its taste is present somewhere in the distance, dim, but we love beets.
In general, the recipe is interesting and I need it, now I will only make a vinaigrette, but with my own additives. Thank you.
I just ask Nata, do not be offended by my remarks: you and I remember that this is a public catering recipe, not a personal one ...

TATbRHA
Summer has come, even in the garden there are first cucumbers, as well as green salad, Swiss chard, radishes ... I wanted this vinaigrette, this is exactly what I wanted. Moreover, all vegetables are young: potatoes, onions, carrots, beets, cook quickly. Well, very tasty! Thanks for the recipe dear Scarecrow!
Scarecrow
TATbRHA,

Wow, you are fattening up there - your cucumbers already!))) We have only our dreams so far)).
TATbRHA
I just knew it would be in the spotlight! And you need to be in the spotlight - this incomparable vinaigrette and the author.

The first 5-6 pieces of cucumbers only, from those seedlings that grew in the room, and not in the garden. In a sense, we sow some seeds in February-March in peat glasses and grow them under a lamp on the windowsill, after frosts we plant them in the ground; while others we sow directly into the ground, cover it with a black film and wait for the weather by the sea until the seeds pick up 120-140 * From the average daily, then they will sprout ... if they sprout. The first ones already bear fruit, because we have + 26-29 * C during the day, + 18-19 * C at night. And the latter ascended and grow to themselves. But soon such heat will come that everything will burn ... not like yours.

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