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!
It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The
It is very delicious and easy-to-cook traditional Transcarpathian dish. Usually it complements the meats. The salad can be cooked beforehand as it might be stored in the fridge in a sealed glass jar.
