Beetroot salad

Name: Beetroot salad
Total time: 60 min
Yield: 6
Cuisine: Ukrainian
Ingredients: Beetroot 4 pieces; Potatoes 3 pieces; Pickled cucumber 4 pieces; Carrot 3 pieces; Canned green peas 400 g; Vegetable oil 50 ml

Type: Salads

Servings: 6

Ready in: 1 hour

Calories: Middle

Beetroot salad is not indigenous Ukrainian dish, moreover, not even Slavic. It is still unknown what people invented this vegetable salad, but it definitely became a permanent feature of Ukrainian cuisine long ago.
Beetroot salad is loved and valued on par with traditional national dishes here. It is made of boiled vegetables - potato, beetroot, carrot - pickles, onions or scallions, sauerkraut, pickled vegetables. The salad is regularly seasoned with mixture of vinegar, vegetable oil, salt and pepper.
Due to the fact that it has no components of animal origin, beetroot salad is vegetarians' favourite dish. Being ideal Lenten dish, it is especially popular during Orthodox fasting.

Ingredients

Beetroot 4 pieces

Potatoes 3 pieces

Pickled cucumber 4 pieces

Carrot 3 pieces

Canned green peas 400 g

Vegetable oil 50 ml

Stages of cooking

Boil the potatoes, beetroot and carrot. Cool to the room temperature and peel them.

Put the green peas in the boiling water for 3 mins. It is possible to use the canned green peas.

Dice finely the potatoes and carrot. Put them into mixing bowl. Add the green peas.

Cut the beetroot and pickled cucumber into little pieces and add them to the mixing bowl. Dress with vegetable oil.

Hrechaniks with Meat

The hrechaniks with meat are soft, tender cutlets made with buckwheat and mince meat. So it can be served as a main course or a side dish. You can use any mince meat to your taste. The dish is usually served with either tomato or garlic sauce, and salad.

Meat Salad

It is a very nutritious and tasty winter salad. The main ingredient is meat. Every meat can suit, so it is possible to choose it to taste.

Green borsht

The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour. Mos

Fish Cutlets

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.

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Beetroot salad

Ingredients

Stages of cooking

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