Russian-style Şakşuka

Ingredients

While the Turkish Şakşuka traditionally uses Mediterranean flavors like tomatoes, eggplants, and peppers, this Russian-style Şakşuka incorporates ingredients commonly found in Russian cuisine. The addition of beets and cabbage gives it a distinct Russian twist, adding depth and complexity to the dish. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 medium beets, peeled and grated (240g / 8.5oz) 2 medium beets, peeled and grated (240g / 8.5oz)
• 1 medium onion, finely chopped (120g / 4.2oz) 1 medium onion, finely chopped (120g / 4.2oz)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 medium carrot, grated (120g / 4.2oz) 1 medium carrot, grated (120g / 4.2oz)
• 1 small green cabbage, shredded (300g / 10.6oz) 1 small green cabbage, shredded (300g / 10.6oz)
• 2 medium tomatoes, diced (240g / 8.5oz) 2 medium tomatoes, diced (240g / 8.5oz)
• 1 medium eggplant, diced (300g / 10.6oz) 1 medium eggplant, diced (300g / 10.6oz)
• 2 tablespoons tomato paste (30g / 1.1oz) 2 tablespoons tomato paste (30g / 1.1oz)
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• Fresh dill or parsley for garnish Fresh dill or parsley for garnish

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 5g (Saturated Fat: 0.5g)
• Carbohydrates: 32g (Sugars: 15g)
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the grated beets and cook for 5 minutes, stirring occasionally.
2. 2.
   Add the chopped onion and minced garlic to the skillet and cook for another 3 minutes until the onion is translucent.
3. 3.
   Stir in the grated carrot and shredded cabbage. Cook for 5 minutes until the cabbage starts to soften.
4. 4.
   In a separate skillet, heat another tablespoon of vegetable oil over medium heat. Add the diced tomatoes and cook for 3 minutes until they release their juices.
5. 5.
   Add the diced eggplant to the skillet with the tomatoes and cook for another 5 minutes until the eggplant is tender.
6. 6.
   Transfer the cooked eggplant and tomatoes to the skillet with the beets and vegetables. Stir in the tomato paste, paprika, dried dill, salt, and pepper. Cook for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Remove from heat and let the Şakşuka cool slightly before serving. Garnish with fresh dill or parsley.

Treat your ingredients with care...

• Beets — Wear gloves while handling beets to prevent staining your hands.
• Cabbage — Make sure to shred the cabbage finely for even cooking.
• Eggplant — To reduce bitterness, sprinkle salt over the diced eggplant and let it sit for 10 minutes before rinsing and cooking.

Tips & Tricks

• For a richer flavor, you can add a dollop of sour cream or yogurt on top of the Şakşuka before serving.
• Serve the Şakşuka with crusty bread or boiled potatoes for a complete meal.
• Feel free to adjust the seasoning according to your taste preferences. Add more paprika for a spicier kick or sprinkle some lemon juice for a tangy twist.
• Leftover Şakşuka can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Russian-style Şakşuka warm as a main course. It pairs well with a dollop of sour cream or yogurt on top and a sprinkle of fresh dill or parsley for garnish. Enjoy it with a side of crusty bread or boiled potatoes.

Presentation advice

To make the dish visually appealing, arrange the Şakşuka in a shallow serving dish. Garnish it with a generous amount of fresh dill or parsley on top. The vibrant colors of the beets, cabbage, and tomatoes will create an eye-catching presentation.