How to cook kebabs with vinegar and onions

In the Russian Empire, May Day was first celebrated as the Day of International Workers’ Solidarity in 1890. Initially, the workers gathered in nature to discuss revolutionary issues away from police supervision, while not forgetting, purely for the purpose of secrecy, to drink and eat.

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Immediately after the 1917 revolution, May 1 became a public holiday. Revolutionary issues ceased to be relevant, but Mayovka managed to firmly enter into the everyday life of the Soviet people. Not going out to nature for the May holidays became a crime, and going out and not roasting meat - a double crime!

Soviet barbecue "Site" He invites readers to go back, so to speak, to the origins and prepare a kebab according to the recipe of the times of the USSR. I think those over 30 will appreciate his nostalgic taste.

Mangal, fuel and skewers Mangalov, which we are accustomed to today, in Soviet times was not. There were no grilles, and liquid for ignition, and finished coal, and even the skewers themselves were sold quite rarely.





So you could find companies in the woods armed in addition to food and drink... with the bricks needed to build a makeshift grill.

Getting the right meat for kebab in the Soviet Union was a challenge. Maybe that's why. kebab It definitely contains vinegar.





Vinegar softens the meat, but it is usually added if the meat is very hard. And, of course, it is not recommended to add it to soft meat, it tightens the fibers, and the meat becomes dried. In the Caucasus, for example, barbecue from ancient times was marinated only with onions.





The main rule: onions should not be less than 1/2 meat! 2 kilograms of meat - 1 kilogram of onions! Onions will polish flaws if the meat was too lean or not young enough.

Recipe for kebab with vinegar and onions Ingredients for kebab

• 2kg pork neck
• 1 kg of onions
• 2 tbsp 9% vinegar
• 1 tbsp ground pepper
• 1 tbsp salt with slide
• 1/2 tbsp sugar
• 3-4 bay leaves
• 0.7 liters of water

Ingredients for Krasnodar sauce according to GOST

• 500g tomatoes
• 200g sweet and sour apples
• 100g Bulgarian pepper
• 5 inflorescences of cloves
• 1 tsp scented pepper
• 1 tsp black pepper
• 2 cloves of garlic
• 1 tbsp of sugar at will
• chili pepper

Preparation

1. Make the sauce first. To do this, pour tomatoes with boiling water and peel them from the skin. Remove the core. Clean the peel and remove the core of the apples. Cut the Bulgarian pepper into pieces and remove the seeds.
2. Grind peppers, apples and tomatoes in a blender.
   
   
   
3. Pour the resulting mass into a bowl and put it on fire. Bring to a boil, then stir until the sauce thickens (15-20 minutes). Add spices and garlic, stir and keep on fire for another 2-3 minutes.
   
   
   
4. Homemade Krasnodar sauce ready. Let him cool down and brew, and in the meantime, take care of the barbecue.
5. Cut the meat into slices.
   
   
   
6. Add salt, sugar, bay leaf, pepper and vinegar to warm water.
7. Stir so that salt and sugar dissolve.
8. Cut the onions with rings. Before adding the onion to the meat, salt it a little, pepper it and squeeze it with your hands so that it releases its juice.
   
   
   
9. Put the meat in a bucket or pelvis, alternating layers with sliced onions. Tightly press the meat so that it comes into closer contact with the onions.
   
   
   
10. Pour the meat with marinade. Let me stand for 4-6 hours. In the refrigerator, meat can be marinated longer.
11. There's a lot of debate right now about frying onions with skewers, even though almost everyone, including my parents, used to. Someone does not like fried onions, someone loves, but so that it does not burn you need to try. Remove the largest onion rings from the marinade, then serve to the kebabs in a separate bowl, and small (with a diameter smaller than that of pieces of meat) leave for the kebabs. You can fry onions on individual skewers, so it definitely will not burn. From the remaining pickled onions, you can prepare a sauce or roast.
    
    
12. Then string the meat on the skewers. Shampur must pass through the fibers. If the skewer passes along, then it spreads the fibers and the juice flows through the shampoo, and if it crosses, then it kind of “stitches” the fibers. String the onion rings between the pieces of meat.
    
    
    
13. Cook, rotate, over hot coals. Avoid open fire!
    
    
    
14. Check the readiness of the barbecue by cutting one of the pieces. There should be no rose meat inside.
    
    
    

Since ancient times, there is no better way to cook meat than to fry it on coals. Well, the most important rule of appetizing barbecue is a friendly company and a good mood. Good picnic, delicious kebabs, good appetite!

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