– I absolutely love this red cabbage! It’s delicious!
-We have not served red cabbage today.
-What is it then?
-This is beetroot home recipe.
-But I don’t like beetroot!
-You’ve just said that you ABSOLUTELY love it 🙂
This conversation has happened a few years ago, when one of our guests having dinner rediscovered BEETROOT.
The lady said that if I told her that there was a beetroot on her plate she would not have touched it, as she never liked beetroot . She ‘s obviously changed her mind.
Over the years we’ve had many visitors like this and my Russian style beetroot has never failed to impress. Following several requests for a recipe, I decided to include it in Galya’s kitchen Menu.
Here it is.
For 1 kg of RAW beetroot you need:
0.3 kg of onions finely chopped
0.5 part of raw carrots grated on a large grater
1 x 800gr tinned hole tomatoes in tomato juice
garlic ( I put a lot, but you can have it as much as you like)
2 table spoons of walnut oil ( or 2 teaspoons of sesame oil)
2 Bay leaves
bunch of fresh parsley finely chopped ( if you like it)
Heat the sunflower oil in a deep frying pan until very hot.
Sauté onions until they start to change the color.
Add grated carrot and grated beetroot. Season with salt and pepper.
Cook on a medium heat until nearly all the juice evaporated.
Meanwhile process the tomatoes in a food processor into a passata ( no need to sieve it)
Once the juices in the frying pan have evaporated add the tomatoes + 2 table spoons of Ketchup (or 1 table spoon of sugar).
Cook on a small heat until the tomatoes well integrated into the beetroot and the juices nearly evaporated again.
Add finely chopped garlic, stir, add bay leaf, walnut ( or sesame) oil and chopped parsley just before turning it off.
Eat hot as a garnish to any meat or fish or veggie dish.
I like it cold, just with a piece of bread.
It tastes better on the second day!