Beet Leaf Holubtsi "Beet-niks"

I have been the custodian of this recipe for many years. I make them every August and it is a mouth-watering event that the whole family looks forward to. I got the recipe from my cousin Natalie’s grandmother. When I found out Natalie didn’t have the recipe, it seemed like a good time to share.

This is a very “seat-of-the-pants” recipe. I’ve tried to come up with some measurements, but honestly, I just go buy a few bunches of beets and a pint of whipping cream. Then I make a plain old white bread recipe in my bread-maker and start rolling.

What I love about beet-niks is how much everyone looks forward to them and are so willing to pitch in to make it happen. Last year my helpers ranged in age from 3 to 85. In our family, these are the epitome of comfort food.
 

Holubtsi

Beet leaves (approx. 36-48)

1. Remove stems (you can save them to make borshch)
2. Wash the leaves and pat dry. 

At my local garden market, three big bunches of beets provide enough leaves. If I end up with too many leaves, I add them to borshch which I make with the beets.


Bread dough (approx. 900g or 2 lbs)

1. Use your favourite bread or bun dough recipe, or use frozen bread dough (thawed).

I make a 2-pound dough recipe in my bread-maker using 1 litre (4 cups) of flour.

Method

1. Pinch off a small ball of dough (approx. 1 to 1½-inch, depending on the size of your leaves) and roll slightly with your palms into an elongated shape.
2. Loosely roll a beet leaf around the dough (the sides are not tucked in) and place side-by-side, standing like soldiers, in well-greased roaster pan. 
3. Cover with a clean dish towel and let rise in a warm place for about 1 hour until doubled in size.  
4. Bake, covered at 350° F for 25 to 30 minutes. 
5. Remove from oven and pour the cream/onion sauce all over the holubtsi and let them cook another 20 minutes or so.

*You may want to start with the roaster on it’s side so you can place the first rows of holubtsi along the edge. After you’ve done a couple of rows, you can put the roaster back upright and continue to place the holubtsi standing up. (See photo below)
*Be careful not to squish them together too much - pack them quite loosely.  Depending on the size of your leaves, this will make 3 to 4 dozen.

Cream and Onion Sauce

3 Tbsp olive oil (for frying onions)
¼ cup butter
2 cups whipping cream
2 large onions, chopped
Small handful of chopped fresh dill
2 large cloves garlic, chopped fine (optional)

1. Fry the onions and garlic (if using) in olive oil until transparent and tender.
2. Add butter until melted.
3. Pour in cream and heat to just about boiling.
4. Throw in the dill.
5. Pour over partially baked holubtsi.

*All amounts are approximate. Use more onions if you like.

Clean leaves and remove stems.

Pinch off pieces of dough, or pre-cut into little pieces

My little helpers

If the leaves are small, you can fold them in half before rolling.

If the leaves are bigger, cut them down to smaller size.

Roll dough, starting with the bottom of the leaf. (Holding baby is optional)

Roll loosely and stand upright, not like regular holubtsi. If you tip the pan on it's side, it's easier to get started.

Here they are, ready to go with room for the bread dough to expand. Cover and let rise for about 45 minutes. Then cover and bake for 30 minutes.

Fry onions in olive oil

Chop dill

Mix dill into onions.

Pour in the cream and heat it almost to the boil.

Take the baked holubtsi out of the oven

Add Pour the onion/cream mixture evenly over tops

Bake, uncovered, for another 20 minutes

Serve hot.

So good.

And. . . that's a wrap!