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When visiting a Tibetan home, one of the dishes that you will most likely be served is pickled vegetables soup (in Russia, Jewish families often serve a similar, but served cold, vegetable soup during the summer that, instead of vinegar, is made with kvass, a weak beer-like beverage made from fermented wheat). Pickled vegetables taste great, retain an al dente texture, and can also regulate the appetite, since the vinegar base increases the secretion of gastric juices during digestion, which provides a feeling of "being full". The Tibetans also insist that their pickled vegetable soup can ward off the common cold.
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