Christmas in Ukraine
According to traditions, the dinner must consist of 12 dishes for both the number of Apostles in the Bible and months in the year.
A bright and hearty vegetable salad that is simple to make but certain to impress at a holiday gathering.
Instructions
Ingredients
2 medium beetroots
2 large carrots
4 medium potatoes
2 medium pickled cucumbers
1 cup sauerkraut (150g)
1 can beans (250g)
1 small onion
1 Tbsp mustard seeds
4 Tbsp sunflower or olive oil
salt and pepper to taste
fresh parsley for garnish
Method
Put potatoes and carrots in a pot with water, and beetroots and water in a second pot. Bring both pots to a boil. (If you put all the vegetables together, the potatoes and carrots will turn red becauseof the beetroots.) Potatoes will be ready in 25–35 minutes, carrots in 35–40, beetroots in 1.5–2 hours. When the vegetables can be easily pierced with a fork, they are ready.
Alternatively, you can bake the vegetables in the oven. Preheat oven to 350°F, wrap the vegetables separately in aluminum foil and bake them the same amount of time as you would boil them.
Once cooked, let the vegetables cool, dry them with a towel and peel off the skins. Then cut the cooked vegetables, cucumber and onion into small cubes and put in a deep dish. Add sauerkraut and beans.
In a small bowl, mix together mustard seeds with oil, salt and pepper. Pour over the vegetable dish and stir to combine. Decorate with freshly cut parsley on top.
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