Traditionally, sauerkraut is made with cabbage and carrot, which grant the dish with light flavor and milky colour, as it doesn’t have any coloring pigment. However, there is a plenty of sauerkraut recipes, including sauerkraut with beetroot, in particular. Such a combination boasts slightly exotic taste, as well as a bright scarlet colour. Moreover the sauerkraut with beetroot differs in shape. Unlike the shredded cabbage used in traditional recipe, the sauerkraut with beetroot features petal-shaped cabbage.
Ingredients
Cabbage 3 kg
Water 1 l
Pepper peas 7 pieces
Table vinegar 1 glass
Bay leaf 3 pieces
Beetroot 1 kg
Salt 2 tbsp
Allspice 5 pieces
Sugar 1 glass
Stages of cooking
1
Wash the cabbage. Cut the cabbage in two parts, and then into chunks.
2
Cut the beetroot in round slices.
3
Combine cabbage and beetroot.
4
Boil the water. Combine it with black pepper, allspice, salt, sugar, and bay leaf. Simmer for 10 mins. Add the vinegar and cook for one min.
5
Combine the marinade with cabbage and beetroot.
6
Put the ingredients in the glass jar and set aside for 3 days.
7
Dress the salad with vegetable oil before served.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
The pumpkin dishes are very common in traditional Ukrainian cuisine. In general, the pumpkin came from America, however the Ukrainians had caught the fancy of it therefore as of today it is one of the protagonists of Ukrainian fare.
The national dishes of pumpkin are multifaceted. It can be used to make thin pancakes, pies, cookies, porridge and p
Sauerkraut is national Ukrainian dish that is served to both, festive and everyday table. It is not only very tasty, but extremely healthy as well: sauerkraut contains various vitamins and microelements necessary for human body.
Sauerkraut is very easy to cook and includes just three components: white cabbage, carrot and salt. Some Ukrainian housew
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.
