It is popular Ukrainian home recipe. This appetizer is very nutritious and beneficial; however it can be served during fasting. The dish is very easy-to-cook and won’t take long to be made. It could be served as both appetizer and side dish.
Ingredients
White haricot beans 250 g
Carrot 2 pieces
Onions 2 pieces
Tomato paste 150 ml
Garlic 2 clove
Verdure to taste
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Put the raw white haricot beans in 2 liters of cold water for 8 hrs. The haricot beans should soak and triple in size. Pour off the water 8 hrs later.
2
Put the haricot beans into the pot, cover with 1 liter of cold water, and cook through (approximately 60 mins). Add some cold water if necessary. Add the salt 20 mins before the end of cooking.
3
Coarsely grate or dice the carrot. Fry in frying pan until soft. Dice the onion, add to the frying pan, and fry for 10 minutes with onion.
4
Add the haricot beans, chopped garlic, salt, pepper, and spices to the vegetables. Stir well, and then add a little of water and tomato paste. Braise for 25-35 mins.
5
Serve portioned either hot or cold. Dress with lettuce leaves and sprinkle with herbs.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
Traditionally, this dish is cooked over fire outdoors in a big kettle and is considered to be one of the protagonists on vibrant Ukrainian feasts and weddings. In general, it is an aromatic soup that bears a vague resemblance to rassolnik. The meat godz is made with meat bones stock. This recipe is tailored to be made at home and it will be as tast
The fertile Ukrainian soil always gives a great marrow’s harvest therefore the marrow paste is one of the well-loved summer dishes of Ukrainian. The marrow paste is spread over bread or simply eaten with a spoon. It’s a great appetizer or compliment to any dish.
Besides marrows, the paste boasts onions and carrots, in particular. Also there are se
The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour.
Mos
It’s a light seafood salad, which won’t take long to be cooked. If you want a low-fat variant you can use a sour cream and a pinch of mustard instead of mayonnaise.
