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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Since I am Ukrainian I figured I would post my favorite Ukrainian dish! This is a great way to use up your beet tops! Ingredients:
1 loaf of bread dough (frozen or from bread-maker) |
2 large bunches of beets with tops |
2 tbsp butter |
1 small onion, chopped |
2 tbsp chopped fresh dill |
1 cup cream |
Directions:
1. Cut tops off beets. Remove stems and thick ridges. Save beetroot for another use.
2. Wash and dry leaves- If leaves are mature, wilt slightly for easier handling by scalding with hot water,Cool and dry.
3. Grease a round roaster or large casserole dish, or line with parchment paper.
4. Cut off small pieces of thawed bread dough (about the size of a walnut) and wrap each in a beet leaf, rolling loosely. If leaves are very small, use 2 or 3 per bun.
5. Place buns in layers, filling roaster half full. Sprinkle each layer with salt and drizzle with butter or oil.
6. Top with a layer of leaves, cover, and let rise in a warm place until double in bulk (1 - 1 1/2 hours).
7. Bake, uncovered, in pre-heated oven at 350F for one hour.
8. Fry onion and dill in butter over medium heat until soft. Add cream and simmer about 10 minutes.
9. When buns are done, remove protective layer of leaves. Pull buns apart, place on a platter, and pour the dill cream sauce over them. Serve warm.
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