How to reduce the amount of vinegar in a salad?

When preparing classic borscht, add a little vinegar to it. A common mistake is to pour it “by eye”. After pouring acetic acid into the soup, do not rush to immediately dilute it with water. After all, the taste of the entire dish will become less pronounced. There are many ways to neutralize excess vinegar, and not just in borscht.

Note: Read about how not to “overdo it” with vinegar in borscht here.

Why are acetic acid vapors dangerous?

If this substance enters the human body, it causes a chemical burn and negatively affects the condition of the kidneys and liver, and therefore treatment should be started immediately. Otherwise, the consequences of poisoning will be irreversible.

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How to fix if you poured vinegar into borscht

Not everyone knows how to neutralize vinegar in borscht without losing the sense of taste. These methods will help you not to be disappointed in the taste of the prepared soup.

Boil the first dish

Acetic acid is a volatile substance. It evaporates quickly, especially at high temperatures. Therefore, the easiest way to reduce the sour taste is to boil the soup in a saucepan with the lid open, bringing it to the desired taste.

Note! Due to vinegar’s ability to evaporate quickly, when canning it is added to the marinade last, without boiling with the other ingredients.

Add soda

Baking soda is alkaline, so it can be used to neutralize excess acetic acid. However, this must be done carefully, adding in small portions - soda has a specific taste. Start with ⅓ – ¼ teaspoon per 3 liters of borscht.

Add sugar

This is the most harmless way. Firstly, the natural sweetness of borscht comes from the sugars contained in beets and carrots. Therefore, neutralization with sugar does not add any extraneous flavor. Secondly, recipes with vinegar already assume a contrasting combination of sour spices and sweet vegetables. Adding sugar will balance this ratio by neutralizing excess acetic acid.

Important! After adding soda or sugar, stir the soup and wait a couple of minutes for the reaction between the components to take place before tasting.

Bag of rice

Rice absorbs water well, and with it the flavors of the dissolved ingredients. This property has been used for a long time to remove “extra” flavors from soup. Place the washed cereal in a gauze bag or take store-bought rice in a cooking bag and dip it into borscht, boiling it over low heat until the desired result is achieved. Then the cereal is taken out.

Note! To neutralize a small amount of vinegar, just add a little more raw potatoes to the borscht and boil until tender.

Dilute borscht with water

This method is suitable if you need to dilute the soup with a small amount of boiled water. Otherwise, to obtain the original rich taste, you will have to add all the ingredients again and boil the borscht again.

Eggplants fried like mushrooms: it turns out quickly and tasty

Now is the eggplant season, if you want to try a tasty and unusual recipe, feel free to try it, and if you have never tried it, I recommend making it. I'm sure you won't regret it. The taste will pleasantly surprise you.

There is an article on the blog for lovers of this vegetable; it contains various recipes for eggplant dishes, so you can try not only this dish, but also others.

If you love mushrooms, then this is worth a try, I think that not only you, but also your friends and guests will be satisfied.

Fried onions are the perfect complement to this dish. The vegetables themselves turn out tender and soft. So let's cook.

Ingredients:

3 medium sized eggplants (approximately 600-750 grams)
1 large onion
1 clove garlic (optional)
2-3 full tablespoons of sour cream (I use 15%)
2-3 tbsp. tablespoons vegetable oil (for frying eggplants)
Greens (I used parsley, you can use dill or any greens you wish)
Salt
Ground black pepper (optional)

You can replace sour cream with mayonnaise, it will be even tastier. Add greens according to your taste and desire.

I peel and chop the onion. You can cut into rings, half rings, cubes.

Choose eggplants that are firm, without dents or damage. Rinse them under running water and cut off the tails.

I cut them together with the skin, otherwise they may fall apart when frying. And so they will remain intact. I cut it into large cubes.

To remove the bitterness from them, you need to transfer them to a bowl and add salt, mix everything well and leave for 10-20 minutes.

You can take a deep bowl, place a plate or saucer at the bottom, just turn it over so that the juice flows there. My cubes are from 2 cm to 1 cm.

Wash and chop the greens. Peel the garlic and chop it with a sharp knife. Take any greens (dill, cilantro, parsley) or without them. Also, if you don’t like garlic, you don’t have to put it in.

After 20 minutes, the eggplants will release juice; you need to squeeze it out.

Place a frying pan on the fire, heat it up, add a couple of tablespoons of vegetable oil. Fry the onion.

Add eggplant to the onion. You don't have to fry the onions too much, this is optional. Or fry until golden brown.

I don't fry the onions, so they will fry along with the eggplants, and if you fry them, they may burn during the cooking process.

We lay out the eggplants and fry over medium heat, we want the vegetables to cook and not burn. I stir them all the time.

Eggplants cook quickly; you can check the degree of cooking by tasting a piece of the vegetable. After the vegetables are ready, you need to add sour cream or mayonnaise.

At this point you can add the mushroom seasoning or mushroom cube.

If there is not enough sour cream, or you want a little more, add a little more. Simmer with sour cream for 30 seconds. Then add chopped herbs, garlic and ground black pepper to taste.

As you may have noticed, I do not add salt, because I salted them earlier, raw. Mix everything well and the dish is ready.

Eggplants, like mushrooms, are delicious both hot and cold. There is no shame in serving this to guests for any occasion. You can cook it just like that, as an addition to any dish for lunch or dinner.

Canning without vinegar. What to replace vinegar with? Adviсe

Thursday, August 07, 2022 14:39 + to quote book

Canning without vinegar. What to replace vinegar with? Adviсe

Among home-canned vegetables, marinades are especially popular. Using a large amount of table vinegar in such homemade preparations makes them shelf-stable, but far from useful. Vinegar is an aggressive product and a love of pickled vegetables can lead to gastrointestinal diseases.

You can do it without vinegar!

You can do it without vinegar!  Housewives know the insidious property of table vinegar to irritate the gastric mucosa and cause heartburn. Therefore, when canning at home, many people replace vinegar with less harmful preservatives.

There are a lot of recipes for homemade preparations without table vinegar, which in terms of taste are in no way inferior to the much-loved marinades. So what can you replace vinegar with?

Vodka or citric acid?

Canning without vinegar involves replacing it with the same powerful preservative that suppresses the growth of microflora. In addition, vinegar gives vegetables that sourness that is so beloved in marinades.

The most popular substitute for vinegar in home canning is citric acid. Marinades with it do not taste as sharp, and preparations with citric acid are stored even better than vinegar ones. Usually a teaspoon of powder is placed on a 3-liter jar. It is believed that 1 g of citric acid ≈ 10 g of vinegar 3%.

You can notice the vinegar and redcurrant juice. Red currants are poured into jars with prepared cucumbers so that they fill the voids between the cucumbers. Pour boiling water with salt (60 grams of salt per 1 liter of water) and sterilize. Cucumbers keep well and have a pleasant “pickled” taste.

Another rather original way of canning without vinegar. The cucumbers, already filled with hot water with salt and spices, are added just before capping. vodka! For a 3-liter jar, 2 tablespoons are enough. Alcohol is not felt in the finished product, and such preparations stand all winter at room temperature without problems.

Regular table vinegar can be replaced with apple or wine vinegar. These vinegars are natural products obtained microbiologically from apple and grape raw materials and retaining the beneficial properties of fresh fruit. Their use in canning will only bring benefits. The proportions for use are the same as for table vinegar.

Table vinegar is not the only acidic preservative for making homemade marinade. You can preserve without vinegar and enjoy your favorite homemade preparations.

Image sources: webgramota.ru, liveinternet.ru.

How to replace vinegar in dishes?

Vinegar adds flavor to many dishes. For example, a salad with cabbage and carrots is bland in itself. And if you add vinegar, it turns out very tasty. But how can you replace vinegar if you suddenly don’t have it on hand?

We recommend reading: How to Preserve Peppers Green in Color for the Winter

To prepare light salads, vinegar can be replaced with lemon juice. This is both healthier and less likely to over-acidify. If you don’t have lemon on hand, you can add a pinch of citric acid. But then you need to mix the ingredients thoroughly so that you don’t get all the acid in one place.

Many people wonder what can replace vinegar when preserving. Citric acid will help you here too. A three-liter jar usually requires a teaspoon. If you have other volumes, then proceed from the proportion 5:2. That is, 100 g of vinegar can be replaced with 40 g of citric acid.

In order to prepare sushi rice, you need to add special vinegar to it. Thanks to it, it becomes softer, does not stick to your hands as much during cooking, and gives the sushi a spiciness. But how can you replace rice vinegar without spoiling the dish?

You can replace sushi vinegar by preparing a mixture of regular vinegar, salt and sugar. To do this, add 2 tablespoons of sugar and one and a half teaspoons of salt to a third of a glass of ordinary table vinegar 9%. The entire mixture must be thoroughly stirred until the salt and sugar are completely dissolved.

In principle, rice vinegar can be replaced with ordinary, but more gentle varieties. For example, apple or wine vinegar. Rice vinegar differs from regular vinegar only in its softness and not such a rich concentration. Therefore, when consuming other varieties, you should slightly reduce the dose.

When preparing rolls or sushi, take a container of water and lemon juice and constantly wet your hands in it. Thanks to this, the rice will not stick to your hands, and the nori will stick better.

Although balsamic vinegar is used in many recipes, the original product is very expensive. Making vinegar takes about 10 or even more years. In this case, 85% of the vinegar is lost, which significantly affects the price. But by learning how to replace balsamic vinegar, you can save money and get almost the same quality.

There are younger balsamic vinegars that do not have such a rich taste and color. They cost an order of magnitude cheaper, so they are quite suitable as a replacement.

You can also make it yourself using regular wine vinegar. To do this, add the fragrant herbs of lemon balm, chamomile, lavender and mint to it and let it brew for about a week.

Bon appetit and new culinary exploits!

You can also make it yourself using regular wine vinegar. To do this, add the fragrant herbs of lemon balm, chamomile, lavender and mint to it and let it brew for about a week.

Rules for handling vinegar

Acetic acid was obtained long before our era. Some researchers claim that to preserve beauty and maintain tone, the well-known Cleopatra drank a drink in which apple cider vinegar was diluted.

But today’s vinegar is quite dangerous to health, it’s not for nothing that they write “Dangerous to life” on bottles of the product. It is very easy to get burned by vinegar if you spill it on an open area of skin; even more dangerous is if the product gets inside.

To avoid such problems, you must not forget about the basic rules for handling this product, and you must begin to follow them at the time of purchase, so as not to worry again:

Buy only a quality product. Don't forget that vinegars can be natural or synthetic. The natural product is produced by acetic acid bacteria in alcohol-containing liquids, such as uncooked wine or fermented apple juice. A synthetic product was created in 1898, and today acetic acid is produced from byproducts of chemical fertilizer production or dry distillation of wood. In our country, 90% of the product is obtained from wood residues, so it is better to use this vinegar for household purposes and in everyday life: to remove scale, rust, glue, etc. For example, it is not suitable for food and pickled mushroom preparations.
If you open a bottle of acetic acid, never sniff the product at the neck or bring the bottle close to your nose to avoid burning your respiratory tract. If you want to smell the product, wave your palm next to the neck of the bottle at arm's length so that the smell reaches you.
When using acetic acid, be sure to follow the recommendations and proportions indicated on the package; there is no need to pour it extra.
When preparing dishes, strictly follow the recipe and do not neglect neutralizing the vinegar, so as not to spoil the taste of the food or increase the acidity of the stomach.
If you use acetic acid for household purposes, be sure to ventilate the room after using it. And to neutralize vinegar, or rather its aroma, use an odor absorber, which is often used as a pet care product, or use salt or soda for this purpose.

Preparing borscht dressing

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Features of eating borscht while breastfeeding

After childbirth, women are forced to severely limit their diet. Although both a young mother and an infant require a huge amount of nutrients, many foods are prohibited when breastfeeding. A newborn baby, along with milk, receives all the substances that the mother consumes with food, and simply cannot absorb some of them.

When breastfeeding, soup with beets is allowed, but not immediately after childbirth. Recommended reading: Beetroot: beneficial properties and contraindications

During breastfeeding, borscht must be prepared especially carefully, paying special attention to its components.

Meat should be chosen lean and lean, and vegetables should be hypoallergenic and with a minimum amount of coarse fiber. Hot spices should not be added to the dish.

If you take into account the child’s needs when preparing, the dish will not do any harm, but will be of great benefit.

Is it possible to eat borscht while breastfeeding?

During the breastfeeding period, women have to give up fatty and high-calorie foods, many vegetables and most fruits, canned and spicy foods. Borscht helps fill the lack of calories and nutrients. It contains not only vegetables, but also a nutritious broth with pieces of meat.

When consumed correctly, soup helps:

eliminate calorie deficiency and cope with hunger;
get the necessary animal protein from pieces of meat and broth;
overcome vitamin deficiency with the help of vegetables in the dish.

Hearty beetroot soup improves the digestion of a nursing mother
Borscht can be consumed by a nursing mother of a newborn; it becomes a valuable source of balanced carbohydrates, proteins and fats. It contains fiber that is useful for a young mother, cleanses the body, and amino acids that take part in building muscles in the baby. But the effect of a hot dish on the well-being of an infant depends on the composition.

Is it possible for a nursing mother to have borscht with beets?

Beets are one of the main ingredients in the classic soup. It is this that gives the dish its characteristic taste and red color. The benefit of beets is that they contain a lot of dietary fiber, saturate the body of the mother and infant with vitamins and organic acids, and are a source of silicon, manganese, chromium and copper.

A nursing mother can consume beetroot soup while breastfeeding. But it should be taken into account that the fiber in the vegetable can have an irritating effect on the newborn’s intestines and even lead to digestive upset.

To prevent this from happening, you need to properly boil the vegetable until completely softened, this increases digestibility.

For the first time, beetroot soup should be tried carefully and in small quantities to make sure that it does not cause allergies in the infant.

Beetroot in soup when breastfeeding can cause colic in a baby, so it must be boiled thoroughly

Is it possible for a nursing mother to have borscht with cabbage?

Another common ingredient in the first course is cabbage, which contains a lot of vitamins C and K. Despite all the benefits of the vegetable, it has a serious drawback - cabbage often leads to increased gas formation. This causes inconvenience even for an adult, and can cause constipation and painful colic in a baby.

Cabbage can be added to a dish for a nursing mother only when well boiled and in small quantities. Since white cabbage is especially conducive to gas formation, it is recommended to replace it with cauliflower or broccoli when breastfeeding; they have a milder effect.

Instead of white cabbage, it is better to put cauliflower in borscht during breastfeeding; it is easier to digest. Important! Borscht with sauerkraut should be excluded from the diet when breastfeeding; such a dish will almost certainly lead to flatulence and colic.

Is green borscht okay for nursing mothers?

If beets cause an allergy or intestinal disorder in a baby, then it can be replaced with sorrel, and an egg can be added instead of meat. The so-called green borscht with egg and sorrel can bring great benefits when breastfeeding. It improves digestion, strengthens blood vessels, and most importantly, intolerance to sorrel is extremely rare.

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What to do if you over-peppered your soup

If the soup is still cooking on the stove, add carrots to it. The sugar it contains slightly neutralizes the spiciness, and the porous structure of the vegetable will absorb excess pepper and hot spices. At the end of cooking, so as not to disturb the composition of the dish, you can remove the carrots. But this method will work much better if it is crushed, or at least cut into cubes. Potatoes have the same effect, but are slightly weaker.

If the soup is already cooked, you can still use this method. Place carrots or potatoes in it and let it brew for at least half an hour. Serve the soup with sour cream, it also neutralizes the spiciness a little.

What influences the bright color of borscht

To understand this issue, you must first understand why housewives cannot get a rich color and what they are doing wrong. After all, it can happen that at the initial stages the dish is bright, and at the end it turns orange or pale pink.

In fact, the color of the soup will depend on the type of root vegetable, and if the result is not obtained, then, most likely, the housewife is making the two most important mistakes:

The root crop has lost color due to prolonged heat treatment. Perhaps the beets were dipped into the broth too early, or the preparation of the soup took too long. To prevent the beets from losing their bright, rich hue, they must be cooked for no more than 10 minutes, otherwise the dish may “bleed” when reheated or cooled after cooking.
Small dark burgundy beets are ideal for making borscht. You can also use the Kuban root vegetable, which has dark veins.

BEET

Thanks to beets, this dish has a wonderful rich cherry color. In addition, the vegetable gives an original, recognizable taste. A dish without beets is not the same at all, and hardly anyone cooks borscht like that. You can cook medium or large (if you have a 5-6-liter container) beets in a separate saucepan. If you are in a hurry (waiting for guests for an hour), cut it into large cubes. Then, when it is cooked (at least 30 minutes after boiling), grate it on a coarse grater or finely chop it and add it to the sour borscht mixture. Let the broth simmer for 2-3 minutes and turn off. The taste will become much richer and the color will be brighter.

Delicious recipe! Quick cabbage salad for the winter

How to neutralize vinegar?

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From ancient times to this day, acetic acid has been an indispensable human assistant in cooking, medicine and in everyday life. It is difficult to imagine a modern housewife's kitchen without a bottle of vinegar or the essence of this product. However, improper handling of such a dangerous product can lead to unpleasant consequences, and the spoiled taste of the prepared dish is just a hint, so you always need to know how to neutralize vinegar.

We recommend reading: Is salted parsley harmful?

How to remove excess vinegar from a dish

Excess acid can ruin any dish. If the above tips don't work, there are other ways to neutralize vinegar in your food.

In preparations for the winter

If, when preparing snacks for the winter, the housewife has gone too far with vinegar, there is no reason to despair. In most cases this can be fixed.

Pickled cucumbers, pickled peppers

Soak the vegetables in boiled chilled water for several hours. There is no need to leave them in the liquid for a very long time; cucumbers and peppers will lose their elasticity. Therefore, periodically taste the soaked vegetables. After draining the water, fill the workpiece with new marinade, reducing all ingredients by half.

Sauerkraut

As a rule, cabbage is fermented in large quantities. Therefore, it is easier to correct the too sour taste before serving. Depending on the “scale of the problem”: rinse the required amount of the workpiece with clean water or soak it for 20-30 minutes, then drain in a colander. When the liquid has drained, transfer the cabbage to a plate, season with vegetable oil and finely chopped herbs.

This is interesting! Cabbage marinated with beets and instant vinegar

Squash caviar

Excess vinegar in caviar can be compensated by adding sugar, boiled carrots, vegetable oil, spices and fresh herbs. The quantity of ingredients is determined according to your taste.

In marinade for barbecue

Vinegar marinade perfectly softens muscle fibers, so it is suitable for cooking barbecue. Especially when time is short. But if you pour too much vinegar, the effect will be the opposite - the meat will become tough and, in addition, sour. There are several ways to fix this unpleasant situation.

Rinse the meat

Remove the meat, rinse it with water, and let the liquid drain. If the meat still seems too sour, soak it for 10-15 minutes with a little baking soda.

Note! Do not sprinkle dry baking soda on the kebab. Only dissolved in water will it evenly saturate the meat pieces.

Soak in sparkling water

Place the meat in sparkling water for an hour, then carefully squeeze out the kebab pieces.

Soak in kefir

Kefir or other dairy products (milk, cream) will partially neutralize the sour taste and make the kebab more tender.

Add fruit

You can prepare a new marinade by adding pieces of sweet fruit or pomegranate juice.

Add adjika

Adjika can “even out” the taste of kebab, adding spicy notes to it, masking the vinegar sourness.

What is the best way to prepare for the winter?

Next, we will talk about what and how you can do with greens to ensure their storage for the winter at home, and in what form dill will last the longest.

Freezing

Properly frozen dill perfectly retains its taste and beneficial properties. There are several ways to freeze this crop.

Finely chop the dill, place it in containers or bags and freeze.
Place the entire branches in bags, roll them into tubes along the stem and place in the freezer.
Freeze in ice cubes.
Mix chopped dill with softened butter, place in small containers (yogurt jars will do) and freeze.

Drying

It is best to dry young greens.

Wash the dill sprigs well and dry on a towel. Some housewives do not wash dill grown in their own garden beds. It is believed that in a natural protective shell it better retains its beneficial qualities.

As a rule, greens are not chopped before drying. This way the aroma is preserved better.

You can dry dill:

in the fresh air (in a place protected from direct sunlight);
in the oven;
in an electric dryer (at a temperature of no more than 40 °C!);
in the refrigerator (dill is spread on a flat plate in a thin layer and left for 2 - 3 weeks);
in the microwave.

Pickling

For 1 kg of dill you will need 200-250 g. salt.

Place the chopped dill in a deep bowl, cover with salt, mix and place in jars.
Press until the juice appears, cover with a lid and put in the refrigerator.

You can find the best recipes for pickling dill for the winter here.

Marinovka

Pickled dill is convenient to store. It will add a unique spice and piquancy to any dish.

Benefits of marinating:

can be stored until the next harvest;
Doesn't take up space in the refrigerator.

Flaws:

the procurement process takes time;
not entirely healthy sugar and vinegar are added;
greens are subjected to heat treatment - therefore they lose some of their beneficial properties.

Step-by-step instruction

Ingredients:

1 kilogram of dill;
1 liter of water;
2 tablespoons salt;
2 tablespoons sugar;
1 glass of vinegar.

Wash the dill branches, dry and cut.
Place the greens tightly in liter jars on the floor.
Boil water. Add salt, sugar and vinegar.
Pour boiling marinade over dill.
Sterilize for 25-30 minutes. Roll up.

Store in a cool, dark place until the next harvest.

Methods of use

Pickled dill is added to hot dishes: soups and side dishes, meat and fish.
Any sauce with it will become more aromatic and tastier.
Pickled dill can also be added to some cold salads, but only if its taste is a good addition.

Conservation

Canned dill is convenient to store. It can be added to almost any dish.

It does not contain sugar or vinegar, so it is healthier than pickled dill.

Advantages:

saves space in the refrigerator;
low consumption (dill turns out to be highly concentrated and salty, so you only need a little bit of it for seasoning).

Disadvantages: due to salt, dill loses its bright color.

Algorithm of actions

Ingredients for 1 jar:

dill greens 450 gr.;
table salt 100 gr.

Sterilize the jar!
Wash the dill, shake off excess water, separate from the cuttings (can be finely chopped).
Cover the bottom of the jar with salt.
Place a layer of dill on top.
Then salt again.
So alternate layers to the top of the jar. The last layer should be a layer of salt.
Tamp the dill periodically with a spoon. Close the lid tightly.

Dill will be stored in a cool, dark place until spring.

When adding to a dish, it is important to consider that the seasoning already contains salt

You can season all hot dishes with canned dill: soups, sauces, meat, fish and side dishes.

In oil

Housewives love this method of preparation. The dill turns out fresh, beautiful and aromatic.

Advantages:

a minimum of effort and time is spent on preparation;
greens retain color and aroma.

Flaws:

additional ingredients required;
takes up space in the refrigerator.

Step-by-step instruction

Ingredients:

dill greens;
vegetable oil.

Wash the dill branches, dry them and chop them finely.
Place in small glass jars. Don't crush it!
Pour in the oil and mix gently so that it covers all the dill and reaches the bottom.
Cover with a lid and place in the refrigerator.

You can store this dill until spring.

Application options

Golden dill can be added to absolutely any dish: vegetable, meat and fish.
Dill oil is good for seasoning culinary masterpieces made from cereals and pasta.

How to prepare borscht dressing for the winter without vinegar

Many housewives are interested in how to make borscht red without vinegar. For this purpose, when preparing the dressing, add tomato juice or tomato paste.

The beetroot in the sauce also provides the rich red-burgundy color of the dressing, which is transferred to the first dish. Additional ingredients add piquancy and richness to the taste - garlic, onions, other vegetables, herbs, aromatic herbs and spices.

After canning, the jars can be sterilized or skipped this step. Before preparing the dressing, containers should be washed with warm water and soda and sterilized along with tin lids.

What ingredients will you need?

To prepare borscht dressing without vinegar, you should prepare all the necessary ingredients. The first thing you need is beets. It is best to use small root vegetables of table varieties - they retain color best and give the dish an appetizing red color.

The taste of the dressing will become more intense when you add carrots, tomatoes, onions, garlic, boiled beans, parsley, dill and various spices to the beets. Also, in many recipes, apples are added to the main ingredients - thanks to them, the sauce acquires an unusual sweet and sour taste.

In order for the preparation to be preserved throughout the winter, you need to use only ripe, undamaged vegetables without traces of rot and mold.

What are the benefits of dressing without vinegar?

To prepare a delicious soup or borscht without spending a lot of time on it, it is better to make a dressing for it in the summer, from fresh vegetables.

It has many advantages over store-bought counterparts:

The dressing is made from simple, available seasonal vegetables.
You can safely experiment with the ingredients - add various spices, vegetables, herbs, apples.
It doesn't take much time to prepare the sauce.

For winter preparation, seasonal vegetables are used, which significantly saves the family budget, because in winter their cost is much higher.

How to make borscht red without vinegar

To make the dish tasty and have an appetizing red tint, when preparing the preparation, table vinegar is replaced with freshly squeezed lemon juice, citric acid, and tomato paste. Acid not only preserves the color of the dish, but also ensures a long shelf life for the dressing.

Benefits of apple cider vinegar for diabetics

This product has a huge amount of useful substances that help effectively fight diabetes and reduce the symptoms of the “sweet disease”. These are organic acids, enzymes, many microelements and vitamins. It seems that the entire periodic table has crept into one bottle.

Potassium in vinegar strengthens blood vessels, cleanses them of “excess” cholesterol, and is responsible for the body’s water balance. Magnesium regulates blood pressure, which is very important for diabetics. It is also responsible for protein synthesis and accelerates metabolic processes.

Sulfur and B vitamins in apple cider vinegar have a positive effect on metabolism. Iron helps a person's blood to be in a normal state, and also improves immunity, which is usually reduced in patients with diabetes. Calcium, boron and phosphorus strengthen the skeletal system.

The main thing about this product for diabetics is that it effectively lowers blood sugar levels.

Moreover, apple cider vinegar does this both before and after meals. It regulates the level of glucose in human blood, prevents sugar from food from penetrating from the intestines into the blood, suppressing enzymes (lactase, maltase, amylase, sucrase) responsible for the absorption of glucose.

Glucose is eliminated from the intestines naturally. Apple cider vinegar reduces the need to eat sugary foods in diabetic patients. This is important because diabetics have to follow a diet with a minimum of sugar and calories.

In addition, this fermentation product accelerates metabolic processes in the body, removes toxins, and increases acidity in the stomach, which is reduced in diabetes.

A person’s weight is reduced due to such beneficial properties of apple cider vinegar. For diabetics, this is doubly important, since extra pounds with such a disease entail serious consequences. But don’t think that apple cider vinegar for diabetes is a panacea. He is not a “cure all ailment.” Apple cider vinegar should never replace traditional drug therapy for type 2 diabetes.

Benefits of apple cider vinegar for diabetics

The main thing about this product for diabetics is that it effectively lowers blood sugar levels.

In addition, this fermentation product accelerates metabolic processes in the body, removes toxins, and increases acidity in the stomach, which is reduced in diabetes.

SOUR CREAM

Each housewife serves sour cream with a certain fat content for her first meal. For example, you try to eat less fat and buy only 15%. Change your rules, take 20%. The dairy product quickly neutralizes excess acid

That’s why sour cream is added to borscht; this is especially important for those suffering from gastritis, not to mention those with ulcers. 20% cream successfully replaces sour cream. As you can see, there are many recommendations to correct the situation

And don’t despair if the borscht turns out sour. We looked at many simple and affordable ways to fix too sour borscht. You can use one or several methods at once. Your first dish will definitely be praised and asked to share your cooking secrets.

Fresh tomatoes

In the summer, housewives who have their own plot next to their house never use tomato paste. They replace it with fresh tomatoes. The method is also suitable for those who live in the city, because ripe tomatoes grown in garden beds appear on the market. They are fragrant and juicy. It is these vegetables that contain the greatest amount of vitamins.

Tomato paste in any food industry is prepared from ground tomatoes. Some people manage to add applesauce or beets, but then the name does not correspond to the contents of the jar. To get an equivalent substitute for a quality product at home, you need to have tomatoes. You can use those that are overripe and cracked. The main thing is that they do not turn out to be rotten. And everything is done extremely simply:

The tomatoes are washed, dried and cut into pieces.
Prepared vegetables are ground with a blender or twisted through a meat grinder (a grid with large holes is suitable).
The mass is sent to a saucepan or stewpan and boiled down. The number of tomatoes should decrease by about 2-3 times.
At the end, salt is added to taste.

Homemade tomato paste made from fresh tomatoes can be used immediately or after cooling. It can be stored in the refrigerator in a hermetically sealed container for 2-3 days.

Recipe 2. Sorrel for the winter.

How to prepare:

The sorrel is sorted out, washed, and not very finely chopped.
Place in a saucepan along with your favorite herbs, chopped onions, and salt.
Boil everything for 10 minutes.
The hot mass is packaged in suitable glass containers and covered with lids.
The container is kept in boiling water for 15 minutes.
Seal the jars and leave in water until completely cool.

Storing herbs in vegetable oil

In addition to the listed options for winter preparations, there is another one - storage in vegetable oil. With this method, the greens practically do not lose their medicinal properties. You can take any oil: sunflower, flaxseed, olive, corn.

The following are suitable for making herbal infusions: lavender, rosemary, mint, thyme, thyme. The herbs are poured into a glass container and filled with oil heated to 55.

After two weeks they are ready to eat. An infusion of dandelions is useful, which is used for cooking and medicinal purposes. The recipe is the same, but it is prepared for 3 weeks and left in the sun.

Canning greens with salt

Spicy herbs can be preserved without sterilization by mixing them with salt. The plants are pre-sorted and rotten, rough parts are removed. Then they wash, cut into pieces and mix with salt (20% of the total mass of raw materials).

To spice up the taste and add more aroma, add 2 pods of bell pepper and a pod of hot pepper. The mixture is placed in jars, compacted well, covered with paper and tied. Place in a cool place until winter.

Pickled greens

The main preservative for pickling foods for the winter is acetic acid, which inhibits the development of harmful microorganisms. Usually 6% table vinegar is used.

Wine is considered the best. 80% vinegar essence is also suitable; it is diluted to the required concentration (usually 1:20 parts of water).

How to prepare borscht dressing with tomatoes and carrots for the winter

Dressing with tomatoes and carrots enriches the borscht with additional taste and aromas. Thanks to this frying, the dish turns out bright, with natural sourness from tomato juice.

Grocery list:

beets – 4 pcs;
carrots – 2 pcs;
tomatoes – 3 large pieces;
onions – 2 pcs;
bell pepper – 1 large pepper;
salt – 1.5 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar 9% – 3 tbsp. l;
vegetable oil – 100 ml;
garlic – 1 clove;
water - half a glass.

Stages:

Wash the vegetables in water. Peel beets, carrots and onions. Cut into medium-sized squares, cut the onion a little smaller.
Heat oil in a deep cauldron. Add beet pieces there. Fry for 5 minutes. Repeat the same procedure with carrots and onions, frying each batch for 5 minutes.
Pour boiling water over tomatoes and peppers. Let it sit in it for 3-4 minutes. Remove the skins from them.
During this time, the vegetables should be stewed. Add pepper passed through a press, as well as salt and sugar and half a glass of boiled water.
Grind the mixture with an immersion blender into a puree consistency.
Cut the tomatoes and peppers into small pieces. Add to the total mixture along with vinegar. Simmer for 10 minutes. Grind again with a blender.
Borscht dressing is ready. Distribute into jars and roll up for winter storage.

Calorie content of roasting per 100 g – 97 Kcal.

For another option for preparing borscht dressing, see the video below:

You can also prepare cucumbers for the winter; find out how to make the most delicious marinade for cucumbers with vinegar essence. Canned cucumbers store well and are easy to cover.

What can you baste the kebab with while frying?

Fans of experiments suggest sprinkling meat on the grill with regular or mineral water, beer, diluted vinegar, etc. Dry wine and beer make the meat taste more piquant. The taste is enhanced by a mixture of mineral water or pure water with lemon, lime juice, various spices, and diluted tomato juice.

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