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.
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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.
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.
