Blubers from beet leaves, which even dolma is not a rival Bashny.Net

Lenten doves from beet leaves with filling without meat and rice... It sounds unusual, but it is not difficult to prepare such a dish, and it turns out to be soft and tender. So we watch, cook, try and enjoy the results!



Dense reddish chard leaves (leaf beet) are rich in ascorbic acid, which makes vessels elastic and strengthens our immunity. But the usual beetroot top is also not a bald Shita. It is used to prepare salads, cold snacks, second courses, soups, add to green borscht. Stew, like spinach, salted, marinated, frozen for the winter.



Buying beet top, give preference to elastic, bright, dark green, with a short and strong stalk. And you need to treat it in the same way as with other leafy vegetables: sometimes you need to blanch, in other cases it is enough to cut ribbons, salt and squeeze.

The ingredients

• 30-40 beet leaves
• 1 tbsp corn cereal
• 2 bulbs
• 1 tbsp babe
• 300 ml of sour milk
• 200 ml of water
• 1 bay leaf
• 3 cloves of garlic
• 3 tbsp vegetable oil
• salt and pepper

Preparation

1. Prepare 30-40 beet leaves according to the size of an adult’s large arm.
   
   
   
2. Wash the leaves in water, then leave it in for 12 hours to soften.
3. A glass of corn cereal pour boiling water for 10 minutes and cover the lid to swell. How to cook porridge from any cereal, including corn, we wrote earlier.
4. Finely chop the onion and roast it on pork babe until golden.
   
   
   
5. Remove the hard streaks and tips of the stems from the leaves. Put them in a cast-iron pot.
6. Pour water from the cereal, add to it two pinches of salt, pepper, fried onions. Stir it.
7. Put a spoonful of stuffing on each sheet and roll them into pigeons.
   
   
   
8. Put it in the pot. Add bay leaf, spoonful of vegetable oil, sour milk and water. Cover the pigeons with large beet leaves.
   
   
   
9. Put the cauldron on the stove and carcasses of pigeons for 40-50 minutes.
   
   
   
10. In the meantime, make a garlic sauce that you will water the finished dish with. To do this, pass through the press garlic, mix with vegetable oil, salt and garlic.
11. It turns out unusual, tasty and colorful. More information about the preparation process can be found on the video.
    
    
    

Serve the blueberries from the leaves hot with sour cream, garlic sauce and fresh greens. Bon appetit and new interesting culinary ideas!