• 150 g of beetroot
  • 50 g of pickled cucumbers
  • 20 g of bulb onion
  • 10 g of sunflower oil
  • 150 ml of pickle (cucumber)
  • 10 g of horseradish roots
  • 2 pickled cucumbers


Peel beetroots and cut them in the form a ring. Boil the beetroot and filter the emerged broth. Dice cucumbers finely. Combine the boiled beetroot, grated horseradish, chopped onion, sunflower oil, and the pickle dissolved in the beetroot broth. Mix the ingredients properly and put in a fridge for twenty-four hours.

Enjoy your meal!