According to the historian N. I. Kostomarov, even in the 16th century, vinegar, along with pepper and mustard, was present on the table of the Russian people. They used it as a common seasoning for dishes. Vinegar is also popular today. It is used in conservation, added to various sauces and dressings.
Vinegar seasonings
It is customary to season sushi rice with special rice vinegar, and table, grape, wine and apple cider vinegar is widely used as a seasoning for dumplings and salads.
To prepare beetroot salad with nuts you will need:
- 2 boiled beets;
- 100 g of walnuts;
- 3 tbsp. l. vegetable oil;
- 1 tbsp. l. table vinegar;
- salt.
Peel and grate the boiled beets. Scald the walnut kernels with boiling water, remove the thin skin from them and chop with a knife or in a mortar. Then combine the nuts with the beets and salt to taste. Mix the vinegar with vegetable oil and season the beetroot salad.
The dumplings go well with a variety of seasonings and sauces. In Siberia, it is customary to eat them, dipping them in vinegar seasoning, which is very easy to prepare. While cooking dumplings, add salt, peppercorns, bay leaves, dill, or spicy dry herbs to the water. Put the finished dumplings on a plate, and mix the broth with 9% table vinegar in a 5: 1 ratio (1 part vinegar is taken for 5 parts of liquid). The dumplings should have a slightly sour taste. Pour it into a small bowl (like a bowl) and serve.
Sauces with vinegar
To make a sweet and sour sauce, ideal for pork dishes, you need to take:
- 1 tsp. corn flour;
- 1 tbsp. l. olive oil;
- 2 tbsp. l. table vinegar (6%);
- 2 tbsp. l. brown sugar;
- ground black pepper;
- salt.
Combine cornmeal with vinegar, brown sugar, olive oil, salt to taste and pepper. Stir well, put the sauce on a low heat and simmer for 4-5 minutes. Then remove from heat and pour the cooked hot sweet and sour sauce over the pork.
To make garlic-almond sauce, you will need:
- 100 g of almond kernels;
- 8-10 cloves of garlic;
- 1 slice of white bread;
- 100 ml of olive oil;
- 100 ml of wine vinegar;
- salt.
Peel and crush the cloves of garlic in a wooden mortar, add salt, peeled almond kernels and continue to grind until smooth.
Cut off all the crusts from a slice of white bread and soak the pulp in water. Then squeeze and mix with the cooked garlic-nut mixture. Gradually pour in the olive oil and wine vinegar, continuing to rub the mixture thoroughly with a pestle until smooth. Serve the garlic-almond sauce with boiled beets or cold boiled meat.
