The Beetroot Mezhivo is a mouth-watering Ukrainian appetizer, which is the golden middle between beetroot paste and ragout. Traditionally, this dish is served with toasts or a slice of rye bread.
Ingredients
Beetroot 3 pieces
Carrot 150 g
Onions 2 pieces
Garlic 3 clove
Tomato paste 100 tbsp
Pickled cucumber 1 pieces
Vegetable oil 50 ml
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Cook the beetroot in slightly salted water; then peel it and finely grate.
2
Finely grate carrot and pickled cucumber.
3
Peel and finely dice the onion, brown it a little; then add the carrot to the frying pan and cook until soft.
4
Add the beetroot, pickled cucumber, tomato paste to the frying pan. Instead of tomato paste, you might use home-made tomato seasoning or home-made tomato juice, stir the mix well. Braise it for 10 minutes.
5
Add the bay leaf, salt and pepper. Chop the peeled and cored garlic.
6
Remove the bay leaf, add the garlic, stir and put the lid on, and then set aside from heat. Serve cooled, dress with herbs or chopped green onion.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
The mazuricks are extremely juicy and crisp turkey cutlets with melted cheese. It is considered to be one of the popular festive dishes of authentic Ukrainian cuisine.
Along with vareniki and salo, galushki is a very popular Ukrainian dish. It is a dumpling made of dough then boiled in water, milk or broth. They are cooked mostly with flour, adding semolina, cottage cheese or grated apples.
The galushki are easily cooked, and their recipes aren’t very varied. However, there are some variants that depend on a reg
Many people tend to associate the stuffed goose with a holiday. Firstly, because this dish looks festive and imposing, secondly, it is very delicious and mouth-watering. The recipe itself is very simple; however it requires lots of time and preparation because the goose should be marinated from night to soak in necessary amount of spices. There are
The banush is a traditional Hutsul dish. It is predominantly cooked during holidays or feasts in mountain area or the foothills of the Carpathian Mountains. It is always served hot. According to the legends, no one could stay indifferent after tasting this national dish.
