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!
As far back as Kievan Rus epoch, the people managed to prove the radish’s medicinal properties and therefore invented lots of mouth-watering and beneficial recipes with radish.
The pumpkin is a very beneficial product that is consumed almost all year long in Ukraine. The age-old Ukrainian pumpkin porridge is made with cereals; however the modern cookers use rice instead. Another contemporary complements to the porridge are raisins, dried pears, apricots and other dried fruits.
The cold soups are very popular during summer season. Two most famous Ukrainian cold soups are okrosha and beetroot soup (commonly known as kholodnik or svekolnik). There are both lean and meat beetroot soups.
