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This tag is associated with 2 posts

Fish and Potato salad “Mimosa”

This salad is more winter salad than summer, but sometimes,my family loves to eat it for lunch because it’s nutritious, delicious and healthy.
(You may use light mayo for less calories)

So for this salad you will need:

¼ of medium onion;

1 egg;

1 medium potato;

1-2 medium carrots;

1 can of light tuna in water;

1 teaspoon of salt;

1 teaspoon of pepper;

1 tablespoon of parsley;

3 tablespoons of mayo; (light)

2 tablespoons of American cheese (shredded) (not necessary, maybe excluded from the recipe);

Carefully wash and boil potato and carrots. (Boil for 20 min or until cooked). Boil 1 egg. Take off the heat drain the water and let the ingredients cool.

Meanwhile, take the tuna, open and drain, put in a separate bowl, add 1 tablespoon of mayo, add salt, pepper and stir very well.

Peel the cooled off carrots and potato, finely chop the 1/4  of onion.

Take the bowl for the salad and now we’ll create the layers of the salad. (BTW this salad shouldn’t be stirred).

Layers:

1 layer: onion and a little bit of salt (I use saltshaker to carefully salt every layer. This also helps me not to use too much salt in my dish).

2 layer: shred carrot (one or half, depending on how many carrots you did boil) salt and pepper this layer a little bit.

3 layer: take your tuna mixed with mayo, put it as a next layer (no salt or pepper)

4 layer: (if you want to add cheese this is time for it: shred the American cheese, so that a fine layer would form) If you don’t use the cheese,- grate the other half of carrot/ or the second carrot. (Salt and pepper,
don’t get too excited with salt and pepper, add just a bit!)

5 layer: grate the potato, add salt, pepper and cover it with mayo.

Now we do the decoration. In Slavic countries this salad is
called: mimosa, because the salad is decorated with grated egg yolk that reminds mimosa flowers (see the pic). Honestly it’s not necessary to decorate this salad with egg yolk. A leave of parsley will do just fine, but if you want your salad to look like this exotic Georgian flower you definitely should decorate it with egg yolk.

One more detail: in Slavic countries we don’t use tuna in this salad – we use canned pilchards/sardines in oil, but, as they contain too many calories I substituted sardines with tuna.

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Vegetarian Ukrainian Borscht

Vegetarian Ukrainian Borscht  

Ukrainian Borscht is a traditional soup for Ukrainian people. It’s very delicious, easy to cook and practically every household cooks this dish at least once-twice a month.

On the other hand every region, village and even household has their own recipe of borscht.  Many families have their recipes being passed from mothers to daughters for centuries. And mainly every cook will have his/ her own taste of Borscht that no one else can repeat. Taste of Borsch is like handwriting is very hard to copy.

Borscht existed at the times when the Kyiv Rus was baptized by Prince Volodymyr in 988 AD. It was a famous dish of all feasts.

So for the vegetarian Ukrainian Borscht you will need

1 cup of beans; (8 oz.)

2-3 carrots;

2 white onions;

1 red bell pepper;

3-4 potatoes;

½ cup of sour cream;

1 can of pureed tomatoes;

½ can of green beans;

2 beats (small-medium size);

½ cup of finely chopped dill;

½ cup of finely chopped parsley;

Pre-soak beans in hot water (for 30-40 minutes) until soft.

Meanwhile take an 8 quart saucepan. Put it on a maximum heat with water half full.

Peel carrots, potatoes, onions beats. Wash the vegetables.

 Finely chop: 2 onions and 1 bell pepper. 1/3 of the chopped onions set aside. As soon as the water started to boil add beans, salt (according to your taste) and bay leaves 2-3 big ones. Let it boil for about 10-15 minutes. Add chopped onion (two thirds and bell pepper). Continue boiling (on medium heat).

Meanwhile, grate the carrots, set ½ aside. . Grate the beats and add the grated beats and the other half of carrots into the saucepan. Let all the vegetables boil for another 20 minutes.  Cut potatoes in medium sized pieces and add to the saucepan, let everything boil for another 20 minutes.

Meanwhile, finely chop the herbs: dill and parsley.

In 20 minutes add to the cooking soup pureed or chopped tomatoes (you can take fresh ones if you have, but still the canned ones should be added in a proportion 50/50).

Decrease the heat to minimum and let the soup stay for another 10 minutes. While the soup is sitting take a frying pan and fry: the chopped onions and grated carrots, when the onions become golden and the ½ cup of sour cream. Make the heat minimum at this point and let your onions and carrots sit in this sauce; carefully stir it from time to time. When you see the sour-cream-onion-carrot sauce is becoming golden-brown (light golden brown, this may take 5-10 min) pour it into you almost ready borscht.  Stir the soup carefully and add some water if needed, and check for salt freshly ground pepper add according to your taste. Now the final steps add the canned green beans and herbs and let the soup sit for another 10 minutes.

Your Vegetarian Ukrainian Borscht is ready to serve. At many regions Ukrainian Borscht is served with special bread covered with garlic. The bread is called pampushka.

I will give you the recipe of the bread and will show how it should look soon.

Also, sometimes garlic (fresh garlic) is chopped right into the plate.

Sometimes a spoon of sour cream is added into the plate. As you wish!

Hope you will enjoy this magnificent Ukrainian dish and… give me you feedbacks!  

 

 

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All recipes are on Petitchef
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