Pkhali with beetroot
4 servings
60 minutes
Pkhali with beetroot is a vibrant and aromatic Georgian dish steeped in the history and traditions of the Caucasus. Its base consists of boiled beetroot and cabbage mixed with walnuts, herbs, and spices to create a tender, rich paste. The rich nutty flavor combined with the slight sweetness of beetroot and the spiciness of adjika creates a unique gastronomic harmony. These appetizing balls, garnished with red onion, pomegranate seeds, and fresh herbs, not only please the eye but also perfectly complement meat and vegetable dishes. They are served as a cold appetizer accompanying traditional Georgian feasts.
1
Chop the cabbage and beet into large pieces, boil until cooked in a small amount of water, drain in a sieve, let the broth drain, and cool.
- White cabbage: 300 g
- Beetroot: 2 pieces
2
Pass through a meat grinder with onion and walnuts, add chopped greens and adjika. Salt to taste and mix thoroughly.
- Onion: 0.5 head
- Walnuts: 170 g
- Parsley: 1 bunch
- Cilantro: 1 bunch
- Adjika: 1 teaspoon
- Salt: to taste
3
Form small balls from the mass, place them on a plate, decorate with rings of red onion, sprinkle with nuts, pomegranate seeds, herbs, and serve.
- Red onion: 1 head
- Walnuts: 170 g
- Pomegranate seeds (arils): 2 tablespoons
- Parsley: 1 bunch
