Shared by Alissa Timoshkina
Shared by Alissa Timoshkina
Beetroot and Pickled Cucumber Salad
Yield: 4-6 servingsTime: 15 minutes
Beetroot and Pickled Cucumber Salad
Yield: 4-6 servingsTime: 15 minutesFamily Journey
Simferopol, UkraineLuhansk, UkraineOmsk, Russia
Luhansk, UkraineOmsk, RussiaRishon LeZion, Israel
London
“Beetroot and pickled or fermented cucumber are an indisputable classic of Eastern European and Ashkenazi cuisines,” shares cookbook author Alissa Timoshkina, who was raised in Siberia in an apartment her family shared with her great-grandmother Rosalia. “You could find either, or often both, in Rosalia’s kitchen on any given day, so a version of beet-and-pickle relish was never far off; all it took was a bit of chopping, and there you had a salad. This wonderful recipe was shared with me for the ‘Kapusta’ cookbook by a Ukrainian food historian Olga Koutseridi.”
Alissa pairs this dish with chicken and prunes, mashed potatoes with beans and poppy seeds, and Rosalia’s challah.
Read more about Alissa’s family in “From Crimea to London: Two Shabbat Celebrations 100 Years Apart.”
Ingredients
- 2 large beetroots, boiled, peeled and diced
- ½ cup diced dill pickled cucumbers
- 1 small red onion, finely diced
- 2 tablespoons grated fresh horseradish
- 1 teaspoons dill pickle brine (or to taste)
- 2½ tablespoons unrefined sunflower oil
- Flaky sea salt, to taste
Preparation
Step 1
In a large mixing bowl, combine the diced beets, pickled cucumbers, red onion, and grated horseradish. Season with the dill pickle brine, sunflower oil, and salt. Taste and adjust seasoning.
Step 2
Serve immediately or chilled.
Kapusta by Alissa Timoshkina (Quadrille, $42) Photography © Laura Edwards
