Ukrainian Beet Rolls

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My mom used to make these Beet Rolls at least once a month. She’d make several dozen whenever she had fresh beet leaves and freeze them, if there were any left after dinner. These freeze very well. Try them dipped in Cream and Onion Sauce.

Basic Dough Recipe

2 Tbsp. instant yeast (i.e. Bakipan, Fermipan)

7-8 cups white flour

2 eggs (beaten)

1/2 cup plus 1 Tbsp. sugar

6 Tbsp. oil

1 tsp. salt

3 cups water (lukewarm)

Beet leaf tops (try to get fresh green leaves from young beets, if possible)

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In a large mixing bowl, mix the yeast in with 4 cups of the flour. I use my Kitchenaid mixmaster.

Make a well in this flour mixture, add the eggs, sugar, oil, and salt. Using a mixing spoon or the dough hook of your mixer, stir to blend. I use the #2 setting on my mixer, gradually adding in the water, one cup at a time. Be sure to stop the beater and scrape down the edges. Blend well and add the remaining flour. The dough will be soft and pull away from the edges of the bowl. This may take up to 10 minutes of kneading.

Turn out onto your counter (lightly floured) knead a couple of more times before putting into another lightly oiled mixing bowl. Flip the dough over to coat it a bit with the oil that’s in the bowl. Cover with a tea towel. Punch the dough down and let it rise again for 15 more minutes.

After 30 minutes the dough will have risen to the top of the bowl, doubled in size. Turn it out on your lightly floured counter. Roll out and cut the dough into small pieces ( or pinch off about 2 Tbsp.) for each roll.

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Wash the beet leaves and spin them dry. Set them aside to allow them to wilt a bit.

Spray a cookie sheet with Pam or brush with oil.

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Roll the piece of dough by hand and wrap the beet leaf loosely around It. These beet rolls look similar to cabbage rolls. Fill the greased cookie sheet with one layer. Do not overlap.

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Leave them to rise in a warm place for about 30 minutes. I do not cover them.

Bake for 15 – 20 minutes in a 350F. oven.

NOTE: This recipe can make 5 dozen rolls.

To serve the beet rolls, cover them when still hot with a Cream and Onion Sauce.

I fry 1 large diced onion until soft, add some heavy whipping cream and stir until its thickened. Add 1 Tbsp. chopped dill and pour over the rolls. Serve warm.

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14 Comments

14 thoughts on “Ukrainian Beet Rolls

  1. My mom always used to let the leaves wilt a bit….picking them a couple of days before using them…..I guess it made the leaves pliable for rolling.

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  2. i use frozen thawed bread dough – pinch bit off – roll in chopped green onions and fresh dill with bit of salt – then wrap in wilted beet top leaves – i put leaves in boiling water for few seconds and drain then roll up – i also thicken cream sauce with bit of corn starch -green onion and dill – these are to die for – and i make them and eat them – never any left to freeze lol ma

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  3. I chop the beetroot leaves into my salad. It gives the salad a interesting taste and I love it. Very healthy. Plant my own beetroot for the leaves and fruit.

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  4. Make in a restaurant pan and after 10 minutes pour your warmed cream,onion,dill sauce over them. Temp down and leave baking another 30 minutes. Fattening but oh so good.

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  5. We always made this with not quite completely cooked rice–salt and pepper and fresh dill. Put beetleaf rolls in casserole –depending on the size of the dish pour about 1/2 cup of water and 1 cup of whipping cream over and bake for 20 or 30 minutes at 350 F.

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  6. Can beet leaves be frozen? If so, should they be blanched first. I am just concerned after they thaw, they will be much too soft to work with.

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    • Hello Carol,
      Thank you for checking out my blog. Yes, absolutely. Beet leaves can be picked (or bought from your local market or store) and frozen. I prefer to buy them and use them the same day, as I believe the flavor is stronger. However, when I do need to freeze them I wash them, pat them to dry and laying them flat, freeze them in zip lock type of bags. When you defrost, just let them thaw. In a way they behave very much like cabbage leaves when making Cabbage Rolls.
      Thank you again and enjoy the beet leaf holubsti.
      Petrosha

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    • thank you – making these again now – having company for lunch tomorrow – new spuds with dill cream sauce too – pyrogies with mushroom sauce – and borscht all from garden here – (minus mushrooms lol ) thank you for sharing recipe – i waited patiently – thanks again love marlie

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