According to the historian N.I. Kostomarov, in the 16th century vinegar on an equal basis with pepper and mustard was present at a table at the Russian people. Used it as usual seasoning to dishes. Today vinegar is also popular. It is applied in preservation, entered into various sauces and gas stations.
Acetic seasonings
It is accepted to season with special rice vinegar rice for sushi, and table, grape, wine and apple cider vinegar is widely used as seasoning to dumplings and salads.
For preparation of beet salad with nuts it will be required:
- 2 boiled beets; - 100 g of walnuts;
- 3 tablespoons of vegetable oil; - 1 tablespoons of a table vinegar; - salt.
Peel boiled beet and grate. Scald kernels of walnuts boiled water, remove from them a thin skin and crush a knife or in a mortar. Then connect nuts to beet and salt to taste. Mix vinegar with vegetable oil and fill beet salad. Dumplings are well combined with various seasonings and sauces. In Siberia they can be eaten, dipping in acetic seasoning which to make very easily. During cooking of dumplings add salt, bell pepper, bay leaf, fennel or spicy dry herbs to water. Lay out ready dumplings in a plate, and mix broth from table 9% vinegar in a proportion 5:1 (on 5 parts of liquid 1 part of vinegar undertakes). Dumplings gas station has to have slightly slightly acid flavor. Pour it in a small cup (like a drinking bowl) and give on a table.
Sauces with vinegar
For preparation of the sweet-sour sauce which is ideal for pork dishes it is necessary to take: - 1 tsps of corn flour; - 1 tablespoons of olive oil; - 2 tablespoons of a table vinegar (6%);-2 tablespoons of a refiner syrup; - ground black pepper; - salt. Connect corn flour to vinegar, a refiner syrup, pour in olive oil, salt to taste and pepper. Carefully mix, put ware with sauce on slow fire and you cook within 4-5 minutes. Then remove from fire and water with the made hot sweet-sour sauce pork. To prepare a garlic almond sauce, it will be required: - 100 g of kernels of almonds; - 8-10 garlic gloves; - 1 slice of white loaf; - 100 ml of olive oil; - 100 ml of wine vinegar; - salt. Peel garlic gloves and pound in a wooden mortar, add salt, the skinless kernels of almonds and continue to pound before formation of homogeneous mass. From a slice of white loaf cut off all crusts and wet pulp in water. Then wring out and mix with the made garlic nut meat. Gradually pour in olive oil and wine vinegar, continuing to pound carefully mix a pestle to uniformity. Give a garlic almond sauce to boiled beet or cold boiled meat.