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.
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
Cook the beetroot in slightly salted water; then peel it and finely grate.
Finely grate carrot and pickled cucumber.
Peel and finely dice the onion, brown it a little; then add the carrot to the frying pan and cook until soft.
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.
Add the bay leaf, salt and pepper. Chop the peeled and cored garlic.
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.
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There are a lot of variants of this dish; nevertheless the main ingredients – eggplants, garlic and mayonnaise – are always the same. This cooking of this appetizer won’t take long therefore it can be served piping hot.