Recipes with Vinegar

Rolled rye bread

Pour rye or wheat grains, rye flour and water into a pan. Leave it to stand for 12 hours so that the grain becomes soft. Boil it with stirring and simmer for 5 minutes. Pour it into a bowl and allow it to cool to the fingertips. Stir out the yeast with a li

Skagen potato salad with herring

The boiled potatoes are cut into slices or cubes. The lid is peeled, the apple is peeled, and both are cut into cubes. All the ingredients are mixed and placed on a dish. Lightly mix mayonnaise and whole milk and season the spices. The dressing is tasted. The

Ellen's marinated potato salad

The marinade is mixed and the potatoes come in. Draws 1 day before serving.

Fried herring in red dress with egg and caviar

Turn the herring fillets into rye flour and put them in oil. Stir the marinade well together and pour over the herring fillets. The silk fillets may stay in marinade for several days before use, they will only get better. I would like to share the herrin

Broken potato salad

Scrub the potatoes thoroughly and boil them with leaked water. Pour the water and allow them to steam dry before they are cooled and cut into slices. Cut the sliced ​​radishes into slices and mix them with the potatoes. Sprinkle with garlic and dill. Whip t

Oksetykstegfililet and Romainese Salad with chestnuts, red-boiled mustard-goat and butt-diced barley with root vegetables

Stitching of beef steak fillet Turn on the oven to 250o and keep it warm. Put the steps in a greased, refractory dish that matches the size of the steps. Put the dish in the oven and brown the beef roast fillet for 10-15 minutes. Then season the steps with sa

Jew Herring

Turn the herring into rye flour and put them in butter on a pan. Cool. Everything is whipped together to make a layer - the layer is too thick, stained with white wine or water. The herring is layered with the layer and finally decorated with the chopped

Old-fashioned Sugar Circles

All chopped together into a griddle lot, then kneaded to a solid dough that is left cold for a few hours, but rather longer. Then divide the dough, each part is rolled out, and with a slice of grain, stick it to 1 cm wide strips, which are formed into non-smal