Name: Soviet shashlik with vinegar and onions
Prep time: 720 min
Cook time: 30 min
Total time: 750 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Pork pulp (neck, rump, sirloin) - 2 kg; Onion - 1.5 kg; Water - 1 l; Table vinegar (9%) - 3 tbsp.; Ground black pepper to taste; Salt to taste

Soviet shashlik with vinegar and onions... Today, such a variant might seem too bland to many, if not crude. Some might even be outraged, saying, why spoil the meat by giving it a sharp vinegary taste?! But back in the USSR, there were special reasons for this. The fact is, this method of marinating was practically the only correct way considering the available meat at the time, which was most often frozen. During the thawing process, the meat, which was already not very juicy, would lose even more moisture, so it needed marinating to make the shashlik "edible." And what softens meat fibers? Of course, acid! That’s how vinegar became a permanent fixture in shashlik marinade. And to somehow "dilute" the characteristic sour taste, a large amount of onions was added to the meat, with onion rings also being threaded onto skewers later. By the way, if you don't overdo it with the vinegar, this budget-friendly method of marinating can still be used today. Give it a try!

Prepare the pork for the barbecue. Wash the meat and dry with paper towels. Trim off excess fat, leaving a thin layer. Cut the meat into 2 cm thick slices.

Peel the kebab bulbs and cut into rings at least 3–5 mm thick. Place the meat in a large, wide saucepan. Place chopped onion on top.

Sprinkle with salt (about 1 tbsp) and pepper to taste. Mix the pieces of meat with the onion, trying to get the juice out of the rings. Pour vinegar into the water and stir with a spoon.

Pour the resulting marinade over the meat and onions in the pan. Stir again and close the container with a lid. Place the meat in the refrigerator to marinate for at least 12 hours.

Prepare the coals for the barbecue: they should burn thoroughly and become covered with white ash. Thread pieces of pork onto skewers, alternating with onion rings.

Place the skewers on the grill and cook, turning occasionally, until fully cooked. The process takes about 15 minutes. You can serve it with fresh herbs and vegetables.

Soviet shashlik with vinegar and onions

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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Soviet shashlik with vinegar and onions

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