Borscht with beet tops and garlic buns

Step-by-step cooking

1. Step 1:

   

   Prepare the vegetables. Cook a strong beef broth.

2. Step 2:

   

   Cut the onion into quarters of rings.

3. Step 3:

   

   Grate carrots on a coarse grater.

4. Step 4:

   

   Cut tomatoes into slices.

5. Step 5:

   

   I prefer to grate beets on a grater "berner ", then it does not boil and remains intact.

6. Step 6:

   

   Fry onions and carrots until golden brown.

7. Step 7:

   

   Then add the raw grated beetroot, fry for 5 minutes, put the tomatoes, sprinkle with sugar and salt, pour in vinegar, it is absolutely necessary so that the beetroot does not lose its bright color! Simmer for 30 minutes, add tomato paste, warm up for 2-3 minutes and turn off the fire.

8. Step 8:

   

   Remove the meat from the broth and cut it.

9. Step 9:

   

   Put diced potatoes in the broth and cook until half cooked.

11. Step 10:

    

    We also cut the cabbage and add it to the broth and salt. We continue to cook on low heat further.

12. Step 11:

    

    And now we are cutting our beet tops. And we throw it to cook with potatoes and cabbage. Cook for 5 minutes no more!

13. Step 12:

    

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

14. Step 13:

    

    It is not recommended to cook for a long time after adding beets, because, despite the acid, borscht will still acquire first red, and then red color. While our borscht is being infused, let's take care of our "Knots".

15. Step 14:

    

    Mix flour, yeast, salt and sugar. Add warm water and vegetable oil. Knead the dough. You can use a bread maker to knead the dough. If you do not use HP, remove the dough in a warm place and let it increase in volume for about 40 minutes. Knead and put away again in a warm place, knead for the third time and you can mold our buns. Roll small sausages from the dough. Tie each sausage in a knot.

16. Step 15:

    

    The edges of the knot should be fastened together, turned over and flattened.

17. Step 16:

    

    Sprinkle the baking sheet with flour, lay our "Knots" and grease them with beaten yolk. Put in a preheated oven to 180g. and bake for 15-20 minutes. While the buns are being baked, you need to prepare a coating. To do this, finely chop the parsley, garlic and bitter pepper (I chopped in a blender). Add salt and vegetable oil, mix everything.

18. Step 17:

    

    We take hot, ruddy buns out of the oven and coat them liberally with garlic mixture.

19. Step 18:

    

    Now we pour our delicious borscht on plates and serve it with fragrant garlic Nodules! Bon appetit!