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 several cooking methods: the paste can be fried or braised. The fried paste is made of the same ingredients however it isn’t braised therefore the vegetables don’t lose their shapes and it might be served as a salad. The braised paste bore a strong resemblance to purée and it is easily spread over bread.
The marrow paste is served for breakfast, dinner and supper alike. This dish doesn’t have any time frames – it’s very tasty, beneficial, and easy-to-cook.
Ingredients
Zucchini 3 pieces
Tomatoes 1 pieces
Carrot 2 pieces
Sweet pepper 1 pieces
Onions 1 pieces
Garlic 2 clove
Fresh green basil 5 leaves
Coriander 1 twig
Stages of cooking
1
Dice the washed and peeled marrows, tomatoes, carrots, pepper, onions.
2
Heat the frying pan; fry the diced marrow in the frying pan.
3
Fry the onion in the pan for 4-5 mins then add the remaining vegetables.
4
Add the minced herbs, garlic and fried marrows into the pan. Braise for 5-7 mins. Mix the finished paste in the blender until it looks like a purée.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
If you've read 'Evenings on a Farm near Dikanka' by Russian classical writer Nikolai Gogol, you surely remember how adroitly one of the characters ate vareniki with sour cream that flew into his mouth by themselves. Of course, traditional Ukrainian vareniki don't have such super skills, but their taste is sure to make you think of the Ukrainian cui
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.
In Ukraine dressed herring is mostly served at New Year celebration. It originated in Russia in the early 20th century and then spread to all former USSR cuisines including Ukrainian. Since then Shuba (literally: fur coat; colloquial name for dressed herring) is rightly considered to be national Ukrainian dish.
Shuba is multicomponent dish. Its mai
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.
