1. The use of vinegar was probably to help tenderize the beef. Not many would use expensive meats when making a soup or stew. Three ways to tenderize is thru salts (brining before cooking), extended low temperature cooking and using low pH (as in vinegar in a recipe or using that in a marinade before cooking) to break down the tissue. Not to mention that vinegar adds a little ‘zing’ to the flavor. 🙂

  2. my mother made this with a recipe from my father’s mother. she used the beef, the beets, and potatoes. my mother used the water and also vinegar in it we ate it hot not cold though too. i loved it but no one makes it

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