Ukrainian Savory Herring Spread Recipes

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UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)



Ukrainian Salat Vinaigrette (Beet Salad) image

A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!

Provided by BrandyLoveWine

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 9h

Yield 16

Number Of Ingredients 10

1 pound beets
1 pound carrots
1 pound potatoes
2 large dill pickles, diced
1 onion, minced
1 (8 ounce) can peas, drained
2 tablespoons olive oil
½ teaspoon ground black pepper
1 tablespoon chopped fresh parsley
½ teaspoon salt

Steps:

  • Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
  • The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

Nutrition Facts : Calories 67.8 calories, Carbohydrate 12 g, Fat 1.9 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 337.3 mg, Sugar 4.1 g

UKRAINIAN SAVORY HERRING SPREAD



Ukrainian Savory Herring Spread image

Use this spread on small slices of rye bread and garnish attractively. Some cooks add a finely grated apple to the mixture for a milder flavor.

Provided by Olha7397

Categories     European

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 fat salt herring fillet
2 hard-boiled eggs
1 small onion, grated
2 tablespoons soft butter
pepper
1 teaspoon prepared mustard
1 tablespoon vinegar

Steps:

  • Wash and clean the herring, discard the head, and soak in cold water 1 to 2 hours. The herring should retain some saltiness.
  • Remove the skin and bones. Rinse the fillets and pat dry.
  • Grind the fillets or chop them very finely.
  • Press the eggs through a sieve, reserving 1 egg yolk for a garnish.
  • Combine the chopped herring with the sieved eggs and the remaining ingredients.
  • Mash to a smooth paste. If the mixture is very soft, chill it before spreading. Garnish with the sieved egg yolk and finely chopped parsley or scallions.

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