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CTyankee (1000+ posts) Mon Nov-30-09 03:54 PMOriginal message Anyone else here add vinegar to soups? I have a smashing minestrone soup recipe that I made for thanksgiving and a friend suggested the addition of a few tablespoons of Balsamic vinegar. I was hesitant at first because I didn't want vinegary soup. But I am now a believer! That and the heel of a parmesan cheese chunk improved an already fabulous soup. I was impressed!What else do you add it to (except salads of course)? When I was in northern Italy I saw folks put a few drops on chunks of parmesan regiano cheese, however...
murphymom (437 posts) Mon Nov-30-09 04:51 PMResponse to Original message 1. Beets I usually cook beets by peeling and slicing them in a little water, then after they're cooked I drain them and sprinkle with balsamic vinegar. Kinda like instant pickled beets.
CTyankee (1000+ posts) Mon Nov-30-09 05:20 PMResponse to Reply #1 2. Yep, that makes sense. But for a veg. soup I thought it was counter intuitive. It sure was good, tho. Didn't "pickle" anything. Just improved the taste a LOT
katkat (767 posts) Tue Dec-01-09 07:49 AMResponse to Reply #1 12. prime ingredient in Harvard Beets
Tesha (1000+ posts) Mon Nov-30-09 05:48 PMResponse to Original message 3. Braised Lamb tonight... I always add a shot of vinegar to the mix, it gives a "clearer" or "brighter" taste to the broth.
CTyankee (1000+ posts) Mon Nov-30-09 05:51 PMResponse to Reply #3 4. Balsamic or other? Cider vinegar?
Tesha (1000+ posts) Mon Nov-30-09 07:05 PMResponse to Reply #4 6. Cider... just a splash
eleny (1000+ posts) Mon Nov-30-09 07:37 PMResponse to Reply #3 7. Thanks for the tip I like lamb and in fact made some broiled tonight. What cut do you use for your braise?
Tesha (1000+ posts) Tue Dec-01-09 11:21 AMResponse to Reply #7 13. Just a cheap lamb shank, cooked until it's falling apart.
hippywife (1000+ posts) Mon Nov-30-09 06:39 PMResponse to Original message 5. I don't make soups very often but I use lots of vinegar in things. All kinds
CTyankee (1000+ posts) Mon Nov-30-09 07:59 PMResponse to Reply #5 8. Do tell! What do you use it for? I'd love to know cuz this was GOOD.
hippywife (1000+ posts) Tue Dec-01-09 06:57 AMResponse to Reply #8 11. Just about anything I think could use a splash of something to brighten it will work. I use rice vinegar in thai peanut sauce, balsamic on berries, marinades for sure, it's about the only thing I eat on any kind of green salad. Too early, I can't think of the others, but like I said, anything that seems like it could use a pick me up to add a nice zing to the flavor. Trust your taste buds.
Ishka Kibble (63 posts) Tue Dec-01-09 02:02 AMResponse to Original message 10. Red wine vinegar in tomato soup. My wife's Italian father taught her that. I balked at the idea, but quickly learned that no tomato soup should ever be served without red wine.Someone mentioned using rice wine vinegar in hot and sour soup. I think you might do better using regular white vinegar, as my Chinese chef friend does. It's stronger, and gives a better taste to that wonderful combination of flavors that is hot and sour soup. With lots of white pepper.We sprinkle our popcorn with granulated garlic and some red wine vinegar, and, of course, my favorite marinade for lamb chops involves sherry vinegar, olive oil, garlic, peppercorns, salt, and oregano.It also is a great antibacterial. We keep a spray bottle of it in the kitchen, for wiping up counters and stovetops. Great stuff, vinegar.
kestrel91316 (1000+ posts) Tue Dec-01-09 12:46 PMResponse to Original message 14. When I cook up a bird carcass for stock, I use a little vinegar to get more nutrition out of the bones (IIRC it dissolves some of the calcium out). Does that count?
flamin lib (1000+ posts) Tue Dec-01-09 01:09 PMResponse to Original message 15. Balsamic vinegar over vanilla ice cream. Really. Try it.
joneschick (1000+ posts) Thu Dec-03-09 06:55 PMResponse to Reply #15 21. I've been introducing folks to balsamic on ice cream they think I'm nuts until they try it. Wonderful!
Arkansas Granny (1000+ posts) Wed Dec-02-09 10:38 AMResponse to Original message 16. I don't know why I've never thought of using a little vinegar to soups, since I always add some when I cook a pot of chili, but you can bet I'll try it on my next batch of soup. I always put a tablespoon or two of vinegar (balsamic is best, but apple cider vinegar tastes good too) in just before serving the chili and it really sparks the flavor without adding a vinegar taste.
yellerpup (1000+ posts) Wed Dec-02-09 12:29 PMResponse to Reply #16 17. Me too, Granny. It seems to cut the fattiness in the chili without affecting the heat. I use vinegar (or citrus) in all soups except for cream soups.
tishaLA (1000+ posts) Wed Dec-02-09 03:17 PMResponse to Original message 18. I make a lentil soup with sausage and without the splash of red wine vinegar at the end, it's not nearly as good. The vinegar cuts some of the heavy taste the sausage gives it and oh my is it good.
pengillian101 (967 posts) Thu Dec-03-09 03:49 AMResponse to Original message 19. I might be the weird one. A friend gave us some salmas (sp?)Rather like stuffed cabbage rolls - which I would love. Except there was a strong vinegar taste and I threw it out. And I never throw food away, but I sure couldn't eat that.Give me lutefisk and lefse anyday!
EFerrari (1000+ posts) Thu Dec-03-09 04:02 PMNOMINEE FOR TOP PRIMITIVE OF 2009Response to Original message 20. I made soup out of the turkey carcass today with carrots, potatoes, wild rice, celery and mushrooms. But, it smelled too much like turkey or turkey fat or something so I'm adding some balsamic vinegar. Thanks for the tip!
murphymom (437 posts) Mon Nov-30-09 04:51 PMResponse to Original message 1. BeetsI usually cook beets by peeling and slicing them in a little water, then after they're cooked I drain them and sprinkle with balsamic vinegar. Kinda like instant pickled beets.
I love vinegar, from balsamic to plain ole cider, and all inbetween.I also love beets.But I ain't never voted for a democrat.
Isn't Beets a common staple in Communist Russia? Kinda explains a lot.
We sprinkle our popcorn with granulated garlic and some red wine vinegar,
Dwight Schrute farms beets in Pennsylvania.
