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...

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.

It sure was good, tho. Didn't "pickle" anything. Just improved the taste a LOT>

I always add a shot of vinegar to the mix, it gives a "clearer" or "brighter" taste to the broth.

just a splash

I like lamb and in fact made some broiled tonight. What cut do you use for your braise?

but I use lots of vinegar in things. All kinds. :hi:

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. :hi:

hot and sour soup, one of my favorites.

Maybe I should try it in some others...

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.

nutrition out of the bones (IIRC it dissolves some of the calcium out). Does that count, lol?

over vanilla ice cream. Really. Try it.

they think I'm nuts until they try it. Wonderful! :hi:

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.

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. :hi:

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.

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!

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!

ingredient in my kitchen. I caramelize onions with it...add it early to my tomato-meat sauce for starters off the top of my head.