Ukrainian Tomato Salad Recipes

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
• The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

Steps:

• Mix together mayonnaise and sunflower oil.
• Slice tomatoes and place on a small plate, and top with dressing and basil.
• Season with salt and pepper to taste.

Steps:

• Grate the carrots, beets, celery and cabbage on a medium size grater. I use the attachment on my Kitchenaid as this reduces the chopping time tremendously.
• Dice the onion, and together with the shredded cabbage, fry in a bit of oil until the onions are light in colour.
• Add the beets to the water; bring to a boil, then simmer on low for 30 minutes. To keep the colour in your beets, add the tablespoon of lemon juice.
• Add the rest of the vegetables and once again, bring to a boil. Turn down your heat to simmer. Add 2 or 3 tablespoons of the fresh dill.
• Add the tomato juice. I very often use tomato sauce but I have also used undiluted tomato soup at times.
• Dissolve the corn starch in 1/4 cup of water and add this to the simmering borsch. It'll thicken the soup.
• Taste and adjust with salt & pepper. Lately I have been leaving out the salt as the tomato juice or sauce already contains a fair amount.
• Just before serving, add a dollop of sour cream. Enjoy!

Steps:

• Slice the tomatoes, add some sliced onions and put it in an oil/vinegar sauce.
• Add some garlic, parsley, salt and pepper.
• Serve chilled.

Steps:

• Place the cabbage in a large mixing bowl. Sprinkle with 1 tablespoon salt.
• Mix, squeezing with your hands to soften, about a minute.
• Leave aside for 15 minutes, to allow the juices to extract. Squeeze the cabbage with your hands to remove as much moisture as possible.
• Try not to mash them. They should be tender but should still hold their shape. Place the cabbage back in the bowl.
• Add the apple and green onions. Add the olive oil, lemon juice to taste.
• Season with salt if needed (the cabbage may still have some salt, so don't over-salt), and black pepper to taste.
• Sprinkle with a little sugar, if you wish (optional).
• Toss to combine.
• Transfer to a serving bowl.
• Garnish with berries of your choice.
• Prep time estimated and only approximately.