Every country has national dishes that are popular far beyond country borders. In Ukraine, salo is one of the most iconic foods; it is consumed raw, salted, and smoked. There is a wide variety of tasty ways to cook salo, but the main thing is that salo remains consistently delicious no matter how it is cooked. Here are some historical facts and salo recipes for you to learn. Salo in Ukraine's history Salo doesn't have an exact date of "birth", and scientists believe that people started consuming salo a very...
Popular Ukrainian food – salo. Loved. Widespread. Honored.
Ukraine is a country where languages and traditions of more than 100 nationalities have merged. Russian, Greek, Jewish, Bulgarian, Belorussian, Georgian, Armenian, and many other nationalities have laid the foundation and influenced the development of Ukraine. Endless prairies of the East, golden shores of two seas, Carpathian mountains, powerful river Dnipro… Melodious language and melodious country. The reflection of such diverse country is its rich cuisine - poetic and diversified, but at the same time so similar, nourishing and light, gorgeous and daily. In Ukraine pork is one of...
Salo dyed with onion skin
Ingredients: 500 g salo onions skin – to taste 1 beetroot 6 tbsp salt 2 cloves of garlic rocambole (sand leek – perennial wild onion) ground black pepper ground red pepper Cooking Cut salo into middle-sized pieces. Place onions skin in a pan and pour it with water. Bring water to boil and add salo. Boil the ingredients for 2 hours. Salo should become soft and juicy. If the color of salo isn’t enough saturated, then peel and cut beetroot. Add pieces of beetroot to the pan and boil...