Marina Kirichenko
U Ukrajini, kao i u Hrvatskoj, fermentirani ili marinirani kupus neizostavan je dio zimskog stola. Danas bih s vama podijelila recept za hrskavi kupus mariniran s ciklom koji nazivamo “pelustka“, bi u prijevodu značilo – latica. Listovi kupusa poprime ružičastu boju od soka cikle, pa otuda i naziv: ova salata podsjeća na jarke latice cvijeća. Može se poslužiti kao prilog uz meso, kao salata, začinjavajući i aromatizirajući svaki vaš obrok.
Sastojci:
- Bijeli kupus (1.2-1.5 kg)
- Cikla (1-2)
- Češnjak (5 češnjeva)
- Suncokretovo ulje (3 žlice)
- Voda (1 litra)
- Šećer (4 žlice)
- Ocat 9% (100 ml)
- Crni papar po ukusu
- Lovorov list (3 lista)
- Sol (2 žlice)
Priprema:
Nasjeckajte kupus na veće komade, a ciklu na tanke ploške ili na bilo koji način koji vam se sviđa.
Prokuhajte vodu sa šećerom, soli, paprom i lovorovim listom, dodajte ocat i ugasite vatru. Ostavite da se ohladi.
Stavite kupus, ciklu i nasjeckani češnjak (pažljivo pomiješane) u veliku staklenku. Prelijte marinadom i “zapečatite” suncokretovim uljem.
Stavite staklenku na tamno i suho mjesto 3 do 5 dana. Nakon toga uživajte! Pripremljeni kupus čuvajte u hladnjaku.
Dobar tek!
Smačnogo!
“Pelustka” salad
In Ukraine, as well as in Croatia, fermented or marinated cabbage is a must on the winter table. Today I would like to share a recipe of crunchy cabbage marinated with beet roots we call “pelustka”, i.e. a petal. Cabbage leaves become pink with beet root juice, hence, the name: this salad reminds of bright flower petals. It can be served as a side dish with meat, as a salad, making spicy and flavorful your every meal.
Ingredients:
- White cabbage (1.2-1.5 kg)
- Beet root (1-2)
- Garlic (5 gloves)
- Sunflower oil (3 tablespoons)
- Water (1 litre)
- Sugar (4 tablespoons)
- Vinegar 9% (100 ml)
- Black pepper to taste
- Bay leaf (3 leaves)
- Salt (2 tablespoons)
Preparation:
Chop your cabbage into big chunks, and your beet roots into thin slices (or any way you like it really). Boil your water with sugar, salt, pepper and bay leaves, add vinegar and turn off the heat. Let it cool down.
Put your cabbage, beet roots and minced garlic (carefully mixed together) into a big glass jar. Pour the marinade and “seal” it with sunflower oil.
Put the jar in a dark dry place for 3 to 5 days. Enjoy afterwards! The prepared cabbage is to be stored in a refrigerator.
Dobar tek!
Smačnogo!
Sve dosadašnje objave Marine Kirichenko dostupne su klikom ovdje…All previous posts by Marina Kirichenko are available by clicking here…
