Za Uskrs se tradicionalno priprema mnogo bogatih i masnih mesnih jela. A povrće uz mesni stol je najbolji izbor. U tradicionalnoj ukrajinskoj kuhinji kombinacija mesa i cikle je vrlo popularna. Obratite pažnju na recept za boršč i špundru. U međuvremenu, za Uskrs se često priprema predjelo-umak od cikle i hrena.

Sastojci:

• Kuhana cikla 1 kg
• Korijen hrena 40-80 g
• Sol po ukusu
• Šećer 2-3 žlice
• Ocat (limunov sok) 2-3 žlice

Priprema:

1. Temeljito opranu ciklu skuhajte do gotovosti, ogulite i sitno naribajte. Ogulite korijen hrena i naribajte ga u ciklu. Posolite, dodajte šećer i ocat. Temeljito promiješajte i ostavite da odstoji pola sata. Predjelo je spremno!
2. Pikantno, slatko-kiselo, gorkasto-slano, cvikli imaju sve okuse. Vrlo su ukusni uz meso i domaće kobasice. Mogu se dugo čuvati u hladnjaku.

Dobar tek! Smačnogo!

Tsvikli: Best with Meat

For Easter, many rich and fatty meat dishes are traditionally prepared. And vegetables are the best choice for the meat table. In traditional Ukrainian cuisine, the combination of meat and beets is very popular. Pay attention to the recipes for borscht and shpundra. Meanwhile, a beet and horseradish appetizer-sauce is often prepared for Easter.

Ingredients:

• Cooked beets 1 kg
• Horseradish root 40-80 g
• Salt to taste
• Sugar 2-3 tablespoons
• Vinegar (lemon juice) 2-3 tablespoons

Preparation:

1. Boil thoroughly washed beets until cooked, peel, and finely grate. Peel the horseradish root and grate it into the beets. Add salt, sugar, and vinegar. Mix thoroughly and let it sit for half an hour. The appetizer is ready!
2. Spicy, sweet and sour, bitter and salty, tsvikli has all the flavors. It tastes very good with meat and homemade sausages. It can be stored in the refrigerator for a long time.

Enjoy! Smačnogo!