It is very delicious and easy-to-cook traditional Transcarpathian dish. Usually it complements the meats. The salad can be cooked beforehand as it might be stored in the fridge in a sealed glass jar.
Ingredients
Beetroot 950 g
Horseradish root 150 g
Sugar 50 g
Table vinegar 50 g
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Cook the beetroot until ready. Coarsely grate the cooled and peeled beetroot.
2
Rinse and finely grate the horseradish.
3
Combine the beetroot and horseradish, add the salt, sugar, pepper, vinegar and stir well. Serve portioned in little bowls.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
It is a mouth-watering and aromatic soup made from peas. This dish is delicious, pottage-like and rich. Many world cuisines have its own traditional pea soups – the Ukrainian one boasts the lean pea soup, or one made with smoked foods.
It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The
The cutlets are widely considered to be an everyday dish. Therefore the Ukrainian housewives try to diversify the fare and give necessary and rare vitamins to organism so they cook tender and rich fish cutlets. Any fish will do from pollock or walleye to pike and cod.
