Borscht with beet tops and garlic "Knots"

Description

I want to share with you my version of borscht with beet tops and garlic rolls to him. It is very tasty!

Ingredients

Beef

700 g
Beets

3 piece
Tops

1 coup
Cabbage

1 plug
Carrots

1 piece
Onion

2 piece
Potatoes

5 piece
Tomato

2 piece
Sugar

1 tsp
Salt

2 Tbsp
Tomato paste

2 Tbsp
Vinegar

2 Tbsp
Black pepper

2 tsp
Flour

500 g
Water

250 ml
Sugar

2 tsp
Salt

2 tsp
Vegetable oil

3 Tbsp
Yeast

7 g
Parsley

1 coup
Chili

0.5 piece
Garlic

5 tooth
Salt

1 tsp

Cooking

Prepare the vegetables.

Brew some strong beef broth. Cut the onion into quarters rings.

Grate carrots on a coarse grater.

Cut tomatoes into wedges.

I prefer beets to RUB on a grater "Berner", it then does not fall apart and remains Zelenka.

Fry onions and carrots until Golden brown. Then add raw grated beetroot, fry for 5 minutes, put the tomatoes, sprinkle with sugar and salt, add vinegar, he necessarily needed to beet has not lost its bright color! Simmer 30 minutes, add the tomato, warmed up for 2-3 minutes and turn off heat.

The meat from the broth, take out and cut.

Into the broth put potatoes, diced and cook until soft. Cabbage also chop and add to the broth and salt. Continue to simmer on.

And now cut our beet tops. And we boil the potatoes with the cabbage. Cook no more than 5 minutes!

Since by this time the potatoes have definitely cooked, cabbage is also already cooked, but was not boiled and soft, and the contents of the pan already high-quality protesilaus — volitional movement of the hands, spread the contents of the pan into the pot. Keep still on the fire for 3-5 minutes and turn off heat. Long to cook after adding the beets is not recommended because, in spite of acid, the soup will still become first red, and then red color.

While our Borschik insist, make "Knots". Mix the flour, yeast, salt and sugar. Add warm water and vegetable oil. Knead the dough. You can use a bread machine for making dough. If you don't use HP, the dough put in a warm place and let it increase in volume about 40 minutes. Punch down again and put in a warm place, punch down a third time and makes it possible to shape our buns. From dough to roll small sausages. Each sausage to tie in a knot.

The edges of the knot to fasten together, flip and flatten.

Baking sheet sprinkle with flour, put our "Knots" and brush them with the beaten egg yolk. Put in a preheated 180*C oven and bake for 15-20 minutes. When baking scones, it is necessary to prepare the plaster. To do this, finely chop the parsley, garlic and hot pepper (I chopped in a blender). Add salt and vegetable oil, mix well.

Take out from the oven hot, with crusty rolls and generously roll them in the garlic mixture.

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