Borscht with beet tops and garlic knots

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

Ingredients for Borscht with beet tops and garlic knots

Step by step instruction of cooking Borscht with beet tops and garlic knots

Шаг 1

Prepare the vegetables.

Шаг 2

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

Шаг 3

Grate carrots on a coarse grater.

Шаг 4

Cut tomatoes into wedges.

Шаг 5

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

Шаг 6

Fry onions and carrots until Golden brown.
Then add raw grated beetroot, fry for 5 minutes
put 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.

Шаг 7

The meat from the broth, take out and cut.

Шаг 8

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

Шаг 9

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

Шаг 10

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.

Шаг 11

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

Шаг 12

Baking sheet sprinkle with flour, put our "Nodules" 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.

Шаг 13

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