Svyokla V Tomatnom Souse
Submitted by salimahill
A traditional Russian beet and carrot side dish sautéed with onions in tomato sauce, brightened with red wine vinegar and a touch of sugar. Served cold after hours of chilling. Earthy, tangy, and deeply satisfying.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
6 hrsSvyokla v tomatnom souse translates simply to “beets in tomato sauce," but that name undersells just how good this Russian side dish really is.
Grated beets, carrots, and onions get sautéed together until they soften and meld, then tomato sauce, a splash of red wine vinegar, and a pinch of sugar cook down until the moisture evaporates and the flavors concentrate into something earthy, sweet, and sharp all at once.
The key is serving it cold. After several hours in the fridge, everything settles and the flavors deepen into a rich, vibrant relish.
Spread it on dark bread, serve it alongside roasted meat, or eat it straight from the bowl with a fork. No one will judge.
Chef Tips
- Use a box grater on the large holes for the best texture. Too fine and the vegetables turn to mush during cooking.
- Stir frequently in the last 10 minutes as the moisture evaporates. Beets and sugar burn fast once things start to dry out.
- This keeps well in the fridge for up to a week, making it an ideal batch-cook side for weeknight dinners.
Ingredients
Directions
Grate the beets, carrots and onions together.
Heat the olive oil in a large skillet.
Add the shredded vegetables and sauté over medium heat for 10 minutes.
Stir in the tomato sauce, vinegar, and sugar.
Continue to cook over medium heat srirring until the moisture evaporates, 20 minutes approx.
Be sure to continue to stir so it won’t stick and burn.
Remove from heat, allow to cool to room temp then refrigerate for 3 to 6 hours.
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