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Beet Holubsti

Beet holubsti is one of my favorite dishes from the farm, and probably one of the most fattening - bread, butter, cream, what more could one's waistline ask for?   I am not sure of the origin of this dish.  Some say it is German and some say it is Ukrainian.  It is most definitely a staple dish from the community my grandparents lived in.

Ingredients

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2 tbsp Fermipan instant yeast
2 eggs
6 tbsp oil
8 cups of flour
8 tbsp. of sugar
3 cups warm water
1 tsp salt
1 bunch beet leaves
500 ml whipping cream
1 onion
2 tbsp. butter
1 tbsp. dill
Salt and pepper to taste

Preparation

Bread Dough:

Mix yeast and 4 cups of flour thoroughly. In a large bowl beat eggs, sugar, oil and add water.  Add flour and yeast mixture and beat until well blended. Dough is somewhat sticky. Add remaining flour and salt mixture.  Let rise 15 minutes, punch down. Let rise again for 15 minutes punch down and wrap with beet leaves (see below).

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Beet Rolls:

For large leaves cut along the main vein and remove as they are difficult to bend. There is 2 ways to prepare the leaves:

 

1) leave at room temp for leaves to become limp then wash; or

2) wash pour boiling water to make leaves very limp.

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Wrap a handful of dough with a beet leaf.  Don’t worry what the dough looks like when you place in the beet leaf as it will rise and look great. Place each on cookie sheet seam down with enough room for beet roll to expand.   Let rise one hour in a warm place. Cook at 350F until light brown (15-20 minutes). They can then be frozen until ready to use.

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Dice the onion and fry in the butter.  Add whipping cream slowly and bring to a boil.  Add dill, salt and pepper.  Cover the beet holubsti in the sauce.

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