Pickled beet stems saute with onion, tomato paste, and potato for a salty-sour winter dish from Sivas.
12 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the pezik pickle in water and chop it finely.
Cut the potatoes into small cubes and the onions into small pieces.
Soften the onion in olive oil for 5 minutes.
Add the potatoes and fry for 5 minutes.
Add tomato paste, chili pepper and black pepper and fry for 1 minute.
Add pezik pickle and hot water and cook together for 7 minutes.
Once the water is absorbed, serve hot.
💡 Tip: Rinsing the pickle briefly in water balances the salt of the dish, but does not make it lose its sour character.
🍽️ Serving suggestion: Serve hot with cornbread or plain bulgur pilaf.
~220
kcal calories
5
g protein
28
g carbs
10
g fat
3.6g
Sugar
3.2g
Fiber
11.1mg
Sodium
1.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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