'Bliny Romanow' with beetroot

For 6 people
  • 1 onion
  • 1 Bund Dill
  • 3–4 EL Fruit vinegar
  • 1 TL grainy mustard
  • Salt
  • pepper
  • Sugar
  • 4 EL Oil
  • 350 g cooked beetroot (vacuum-packed)
  • 120 ml + 75 ml milk
  • 1⁄2 cubes (21 g) fresh yeast
  • 100 g flour
  • 25 g Buckwheat flour
  • 3–4 EL Butter
  • 200 g Schmand
  • 1 Egg
  • 100–120 g Salmon caviar
  • organic lemon z. Garnish
40 minutes
light
1.
Peel and chop the onion. Wash the dill, shake dry and cut finely. Mix the onion, 1 tbsp dill, vinegar, 2 tbsp water, mustard, salt, pepper and a little sugar. Beat the oil on it. Cut the beetroot into wedges, mix with the sauce and let it steep for at least
2.
for 1 hour.
3.
Warm 120 ml milk lukewarm. Crumble the yeast, dissolve in it with ½ teaspoon sugar. Mix with all the flour until smooth. Cover and let rise in a warm place for 20-30 minutes.
4.
Melt 1 tbsp butter. Mix 1 tbsp (approx. 30 g) sour cream and 75ml milk. Whisk the egg. Stir everything with ½ teaspoon salt into the yeast dough and cover and let rise for about 30 minutes.
5.
Heat the rest of the butter in portions in a large coated pan (approx. 28 cm Ø). Bake 3 pancakes (Bliny) one after the other from the batter. Let cool down.
6.
Spread the rest of the sour cream on the Bliny. Spread the caviar and the rest of the dill on top. Season with pepper. Roll up the Bliny and cut into approx. 6 pieces each. Garnish. Serve with beetroot. Drink: ice-cold vodka.
1Person approx:
  • 390 kcal
  • 8 g ​​protein
  • 29 g fat
  • 21 g carbohydrates

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