It is a tasty and nutritive salad, which requires only three main ingredients. It will be a great scarlet decoration at any table and will diversify the everyday fare. The finished salad can be dressed with ground walnuts.
Ingredients
Boiled beetroot 500 g
Prunes 12 pieces
Boiled rice 1 glass
Mayonnaise 100 g
Garlic 3 clove
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Peel the cooked beetroot; chop it or grate coarsely.
2
Cook the rice, set it aside to cool.
3
Chop the prunes and garlic.
4
Combine all the ingredients, dress with mayonnaise, salt and pepper to taste.
5
The low-fat variant requires mix of sour cream and mustard instead of mayonnaise. The finished salad can be dressed with ground walnuts or herbs.
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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.
It is a contemporary Ukrainian cuisine’s salad. They say that it was invented by the chef of Chernivtsi restaurant “Dnister” in 1960s. Also, this salad gained prize-winning place at the all-USSR culinary contest.
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.
