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HOME : RECIPES WITH VINEGAR |
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Vinegar emphasizes the main properties of the dish such as freshness, sweetness, flavour, etc. If you add some vinegar in the frying pan it not only makes the products to become more tender and delicious but also eliminates the bad smell and preserves the useful components. It makes the birds and fish bones softer and enhances the assimilation of calcium.
Vinegar stimulates appetite, increases the secretion of saliva and gastric juices thus it improves the digestion and food assimilation.
Recipes:
Asparaguses with breaded yellow cheese :
Ingredients: 1000 g asparaguses; 1/3 bunch of green onions; 3 spoonfuls of vinegar; 140 ml oil; 300 g yellow cheese; 1 egg; 10 g sesame; 1/3 lettuce.
Manner of cooking: 1.The asparaguses are peeled and cut into two pieces; 2.They are boiled in salted water for 10-12 minutes; 3. The fresh onions are cut into small pieces and are seasoned with vinegar, salt, black pepper and oil; 4. The yellow cheese is cut into slices, then it is dipped into the whipped egg and is powdered with sesame: 5. Afterwards it is baked in the remaining oil until becomes brown; 6. The asparaguses are strained and placed in dishes with the yellow cheese and the lettuce leaves; 7. The top is sprinkled with the seasoned onion.
Pie with nettle :
Ingredients:600 g nettle; 200 ml milk; 200 g cow cheese; 600 g flour type 500; 40 g rice; 1 spoonful of vinegar; 20 ml yoghurt; 50 ml oil; 3 eggs.
Manner of cooking: 1. Peel the cucumbers and cut them into thin spices; 2. Leave the veal bouillon to be boiled and put into it the well washed peas; 3. Boil it for 10 minutes and add the cucumber slices, spices and salt according to your taste; 5. After the soup is boiled for 5 more minutes, strain the bouillon and leave the vegetables to be hot; 5. Boiled the eggs “upside down” in the seasoned bouillon; 6. Distribute the slices of cucumber and the peas into 4 soup bowls and put one egg on top; 7. Pour it with the hot bouillon and serve the soup immediately.
Boiled fish with mushrooms :
Ingredients: 800 g fish; 300 g mushrooms; 100 g butter; 150 g carrots; 2 spoonfuls of vinegar.
Manner of cooking: 1.Cut into small pieces the carrots, the celery and roots of parsley; 2. Boiled them for 10 minutes; 3. Add the cleaned fish together with the vinegar; 4. Boil the fish at low temperature; 5. Cut the mushrooms into small pieces; 6. Salt and stew them with half of the butter; 7. Serve the fish, poured with the remaining part of the hot butter and covered with stewed mushrooms; 8. Sprinkle it with lemon juice.
Hotch-potch with snails and mushrooms :
Ingredients:600 g mushrooms; 60 snails; 70 g butter; 1 garlic; 100 g carrots; 15 ml white wine; 15 ml cognac; 15 spoonfuls of vinegar; 5 teaspoonfuls of dried parsley; 40 g onion; 50 g bread-crumbs.
Manner of cooking:1. Melt the butter with the parsley, half of the carrots (peeled and cut into pieces) and the garlic at moderate temperature; 2. Add the cognac, some salt and black pepper. Wash and cut the mushrooms and leave them to become soft for about 15 minutes. 3. Pour the wine and the vinegar; add the onion, the remaining carrots, the spices and 1 glass of water in another cooking pot. When they are boiled up, add the snails, well cleaned and washed; 4.All products are salted and sprinkled with black pepper; 5.On the bottom of the earthenware dishes put a small piece of butter. Put from the mixtures in both cooking-pots with a spoon; 6. Sprinkle the top with bread-crumbs; 7. Bake them with a cover in preheated to 210oC oven. They are ready in 10 minutes. Serve them immediately.
Leek pasty with baked sheets of pastry :
Ingredients: 1300 g sauerkraut; 700 g flour type 500; 200 ml oil; 1 spoonful vinegar.
Manner of cooking:1. Knead soft dough from the flour, some slat, 1 spoonful of vinegar and lukewarm water as needed (about one teacup); 2. Divide the dough into 12 balls, cover them with a cloth and leave them for about 20-30 minutes; 3. A thin sheet of pastry is rolled out from each ball which is baked in a dry pan on the hot-plate; 4. Prepare the filling: cut the sauerkraut into small pieces and fry it in 80 ml oil; 5. Put two sheets of thin pastry, then a layer of dressing and so on as every sheet of pastry is sprinkled lavishly with oil; 6. The last thin sheet of pastry is sprinkled only with oil; 7.Bake it at moderate temperature; 8. After it is baked, sprinkle with water and cover it with another large baking dish to become soft.
Small meatballs with poignant sauce :
Ingredients: 500 g veal meat; 50 g onion; 15 ml white wine; 15 ml soybean sauce; 1 yolk; 5 slices of pineapple; 20 spoonfuls of vinegar; 15 g sugar.
Manner of cooking: 1. Mix the minced veal meat with onion, wine, 2 spoonfuls of soybean sauce, the yolk and salt, according to your taste; 2. Make small meatballs, roil in flour and fry them; 3.Then boil them up with the pineapple juice and the pineapple slices from a can; 4. Separately mix 1 spoonful of soybean sauce, vinegar, sugar and 2 spoonfuls of flour; 5. Mix well and add to the dish; 6. Boil it for 10 minutes and serve garnished with green onion.
Onion sauce :
Ingredients: 350 g onion; 125 g butter; 2 spoonfuls of vinegar; 5 grains of black pepper; 1 laurel leaf; 50 ml white wine; 60 ml tomato paste; 3 g sugar.
Manner of cooking:1. Cut the onion into small pieces and stew it in 4 spoonfuls oil; 2. Stew it for half an hour at moderate temperature; 3. Add the vinegar, the black pepper, the laurel leaf and the wine; 4. Remove the cover of the pot and boil its content until the wine and the vinegar are steamed away; 5.Then add the tomato paste, the sugar and salt according to your taste; 6.Boil it for several minutes and put the remaining part of the butter.
Summer soup (Japan) :
Ingredients: 125 g butter; 200 g cucumbers; 1000 ml veal bouillon; 30 g green peas; 8 eggs; 1 spoonful vinegar.
Manner of cooking: 1. Peel the cucumbers and cut them into thin spices; 2. Leave the veal bouillon to be boiled and put into it the well washed peas; 3. Boil it for 10 minutes and add the cucumber slices, spices and salt according to your taste; 5. After the soup is boiled for 5 more minutes, strain the bouillon and leave the vegetables to be hot; 5. Boiled the eggs “upside down” in the seasoned bouillon; 6. Distribute the slices of cucumber and the peas into 4 soup bowls and put one egg on top; 7. Pour it with the hot bouillon and serve the soup immediately.
Mayonnaise with dill and cream :
Ingredients: 100 g cream; 200 ml mayonnaise; 1 teaspoonful mustard; 1/3 spoonful vinegar; 5 g sugar; 1/3 boiled fresh dill.
Manner of cooking: 1. Whip the cream and add to it the mayonnaise and the spices; 2. Mix well and serve it to all types of smoked meat and sausages.
Walnut sauce :
Ingredients: 10 ml oil; 2 yolks; 50 g walnut kernels; 5 teaspoonfuls of mustard; 4 spoonfuls of vinegar; 10 g bread-crumbs; 2 g sugar.
Manner of cooking: 1. Mix the boiled yolk with oil; 2. Grind the walnut kernels and mix them with the mustard and 1 spoonful of water; 3. Add the mixed oil with the yolk; 4. Pour the vinegar, diluted with the remaining part of the water; 5. Add sugar, salt according to your taste and the bread-crumbs.
Rice and mussel salad :
Ingredients: 200 g rice; 200 g mussels; 120 g tomatoes; 1/4 bunch of fresh parsley; 60 ml oil; 2 spoonfuls of vinegar; 50 g onion; 1/2 g curry; 1/2 g ground black pepper; 1/4 bunch of fresh dill.
Manner of cooking: 1.Wash the rice and put it in cold salted water and boil it for about 20 minutes; 2. Prepare the sauce – cut the onion into very small piecesм 3. Mix the oil, vinegar, black pepper, curry and salt according to your taste until you get thick sauce; 4. Add it to the onion and mix; 5.Strain the well-washed mussels and rice; 6. Wash it over with cold water to be cooled and add the mussels, the sauce and the dill cut into very small pieces; 7. Put the salad in a large dish and garnish it with slices of tomatoes and parsley.
Spinach salad :
Ingredients: 300 g spinach; 1 bunch of green onions; 1/3 bunch of green garlic; 30 ml olive oil; 1 teaspoonful of salt; 1 spoonful of vinegar; 5 ml white wine; 2 eggs.
Manner of cooking: 1. Clean and wash the vegetables; 2. Cut them into small pieces and put them in a bowl; 3. Add salt according to your taste and mix; 4. Then place the half-prepared salad in a salad bowl and pour the dressing over it; 5. Prepare the dressing as follows: 6.Mix the olive oil, the salt, the vinegar and the wine; 7. Add the boiled eggs cut into small pieces and sprinkle with black pepper according to your taste; Serve without mixing any more the salad.
Beet salad :
Ingredients: 2000 g beet; 100 g onion; 2 laurel leaves; 200 g oranges; 60 ml oil; 3-4 grains of clove; 1 teaspoonful of salt; 10 g sugar.
Manner of cooking:1. Boil the beet and pour cold water over it; 2. While it is still hot, skin it and cut it into thin slices; 3.Put the slices into layers in a deep salad bowl as you sprinkle each layer with oil and onion cut into slices; 4. Mix sugar, vinegar, clove, laurel leaves, salt and oil in another pot and mix them. 5. Pour over the beet with this marinade and mix it carefully; 6. Leave the salad in the fridge for about 4 hours; 7. Cover it with orange slices before serving.
Pasta salad :
Ingredients: 250 g pasta; 400 g vegetable mix; 100 g cucumbers; 180 g corn sweet; 200 g ham; 70 ml oil; 10 ml olive oil; 30 spoonfuls vinegar; 2 g sugar; 2 teaspoonfuls of salt; 1 bunch of green onions.
Manner of cooking: 1. Boil the pasta in salted water, wash it with cold water and leave it to cool; 2. Place the vegetables on a strainer and wash them with hot water; 3. Cut the cucumbers into slices and strain the corn; 4. Cut the ham and mix everything with the pasta; 5. Prepare the souse from oil, vinegar and the spices; 6. Cut the green onions into it and pour the salad.
Mussel salad :
Ingredients: 250 g rice;1000 g mussels; 1,5 spoonful of vinegar; 25 ml olive oil; 2 eggs.
Manner of cooking: 1. Wash the rice well; 2.Strain it from the water and put it in a cooking-pot; 3. Pour 500 ml water, sprinkle it with salt and black pepper; 4. After it boils up leave it for 15 minutes more; 5. Then mix it with the mussels (boiled in advance), the olive oil and the vinegar; 6.Garnish it with slices of tomatoes and eggs placed on a lettuce leaf before serving.
Chicken and asparaguses salad :
Ingredients: 25 g rice; 1/2 package of chicken breasts; 50 g asparaguses; 200 g mushrooms; 20 ml oil; 150 g onion; 20 ml soybean sauce; 1 spoonful vinegar; 5 g curry.
Manner of cooking: 1. Boil and strain the rice from the water; 2. Boil the chicken meat; 3. Cut it into pieces after it is cooled; 4. Boil up the asparaguses and cut them into pieces; 5.Clean the mushrooms and dry them in hot oil for 8 minutes; 6. Cut the onion into small pieces; 7. All products are placed in a large dish; 8. The salad is seasoned with soybean sauce, vinegar, salt and some curry.
Chicken meat salad :
Ingredients: 1 package of chicken breasts; 1 lettuce; 150 g oranges; 200 g cucumbers; 1/2 spoonful of vinegar; 15 ml olive oil; 1 teaspoonful of mustard.
Manner of cooking: 1. Season the boiled chicken breasts according to your taste and cut them into small slices; 2. Tear the lettuce into leaves and add the slices from 1/2 orange and the cucumber cut into slices; 3. Mix and pour with dressing of mustard, the juice from the remaining part of the orange, vinegar, olive oil, salt and black pepper, according to your taste.
Texas salad :
Ingredients: 200 g potatoes; 30-40 ml oil; 10 spoonfuls of vinegar.
Manner of cooking: 1. Boil 3 corns; 2. Then separate the grains; 3. Boil and peel the potatoes and let them to cool; 4. Cut them into thin slices; 5. Mix the corn and the potatoes; 6. Add oil, vinegar, salt and sugar, according to your taste; 7. Mix well and serve.
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