Borscht with beet tops and garlic buns

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Let's prepare the vegetables. Make a strong beef broth.

2. STEP 2

   

   Cut the onion into quarters of rings.

3. STEP 3

   

   Grate the carrots on a coarse grater.

4. STEP 4

   

   Cut the tomatoes into slices.

5. STEP 5

   

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

6. STEP 6

   

   Fry the onions and carrots until golden brown.

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.

8. STEP 8

   

   Remove the meat from the broth and cut it.

9. STEP 9

   

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

10. STEP 10

    

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

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!

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.

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 is infusing, let’s work on our “Knots”.

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, put the dough in 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 form our buns. Roll small sausages from the dough. Tie each sausage into a knot.

15. STEP 15

    

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

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.

17. STEP 17

    

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

18. STEP 18

    

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

Comments on the recipe

olgay198108

26.08.2023

4.5

Borscht is a sight for sore eyes! The molding of the buns is great, I’ve never done it like that before)) I’ll take note))) Thanks for the great recipe))

nasstin

26.08.2023

4.6

How delicious! I even started drooling!

mother of a sweet tooth

26.08.2023

4.5

Natusik, I was surprised that I didn’t notice this recipe of yours right away. After all, you offer such buns to the borscht.... I’ll definitely take it to KK, you can’t miss this! Thank you!

olgay198108

26.08.2023

4.7

Natusya, photo working version)) The buns turned out fabulous)))) From all my thanks)))