Winter Beet Top Borscht with Garlic Buns

Borscht and garlic buns, what could be tastier? Try! This borscht with fresh beet tops makes us happy even in winter. This year, in winter, I bought beet tops at the market and even bought young cabbage from the Uzbeks. And in the summer I cook this borscht from my own beet tops. I have a dacha. Delicious! And if you bake these fragrant buns, you will be amazed!
cook time: 2h
Lucas Halstead
Winter Beet Top Borscht with Garlic Buns

Nutrition Facts (per serving)

90
Calories
2g
Fat
16g
Carbs
3g
Protein

Ingredients (12 portions)

Borsch:

Beet 3 pc
Beet tops 50 g
White cabbage 1 pc
Carrot 1 pc
Bulb onions 2 pc
Potato 5 pc
Tomatoes 2 pc
Sugar 1 g
Salt to taste
Tomato paste 2 tbsp
Table vinegar 2 tbsp
Ground black pepper 2 tsp

Dough:

Sugar 1 tsp
Salt 2 tsp
Wheat flour 500 g
Water 250 ml
Vegetable oil 3 tbsp
Dry yeast 7 g

Coating:

Salt 1 tsp
Parsley to taste
Hot pepper 0.5 pc
Garlic 5 clove

Recipe instructions

Step 1

Step 1
Letʼs prepare the vegetables. Letʼs make a strong beef broth.

Step 2

Step 2
Cut the onion into quarters of rings.

Step 3

Step 3
Grate the carrots on a coarse grater.

Step 4

Step 4
Cut the tomatoes into slices.

Step 5

Step 5
I prefer to grate the beets on a Berner grater; then they don’t get overcooked and remain intact.

Step 6

Step 6
Fry the onions and carrots until golden brown.

Step 7

Step 7
Then add raw grated beets, fry for 5 minutes, add tomatoes, sprinkle with sugar and salt, pour in vinegar, it is absolutely necessary so that the beets do not lose their bright color! Simmer for 30 minutes, add tomato paste, heat for 2-3 minutes and turn off the heat.

Step 8

Step 8
Remove the meat from the broth and cut it.

Step 9

Step 9
Add diced potatoes to the broth and cook until half cooked.

Step 10

Step 10
We also chop the cabbage and add it to the broth and add salt. Continue cooking over low heat.

Step 11

Step 11
Now we cut our beet tops. And we leave it to cook with the potatoes and cabbage. Cook for no more than 5 minutes!

Step 12

Step 12
Since by this time the potatoes have already been definitely cooked, the cabbage has also already been cooked, but has not become boiled and soft, and the contents of the frying pan have already been properly stewed — with a strong-willed movement of the hands, we put the contents of the frying pan into the pan. Keep it on the fire for another 3-5 minutes and turn off the heat.

Step 13

Step 13
It is not recommended to cook for a long time after adding beets, because, despite the acid, the borscht will still acquire a red and then a ginger color. While our borscht insists, letʼs take care of our “Knots”.

Step 14

Step 14
Mix flour, yeast, salt and sugar. Add warm water and vegetable oil. Knead the dough. You can use a bread machine to knead the dough. If you are not using HP, remove the dough to a warm place and let it rise in volume for about 40 minutes. Knead and put back in a warm place, knead a third time and you can shape our buns. Roll the dough into small sausages. Tie each sausage into a knot.

Step 15

Step 15
Fasten the edges of the bundle together, turn over and flatten.

Step 16

Step 16
Sprinkle a baking sheet with flour, place our “Knots” and brush them with beaten yolk. Place in a preheated oven at 180 degrees. and bake for 15-20 minutes. While the buns are baking, you need to prepare the coating. To do this, you need to finely chop the parsley, garlic and hot pepper (I chopped it in a blender). Add salt and vegetable oil, mix everything.

Step 17

Step 17
Take the hot, rosy buns out of the oven and generously coat them with the garlic mixture.

Step 18

Step 18
Now we pour our delicious borscht into plates and serve it with aromatic garlic “Knots”! Bon appetit!

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