Borscht Vareniki Pockets

local_grocery_store Ingredients

• 2 medium Beetroot, peeled and grated
• 1 large Onion, finely chopped
• 1 Garlic clove, minced
• 2 cups All-purpose flour, plus extra for dusting
• 1 Egg, beaten
• 3/4 cup Water, cold
• 1 tsp Salt, to taste
• to serve Sour cream, optional
• for garnish Fresh dill, chopped

restaurant_menu Method

1. 1.Combine flour, egg, water, and a pinch of salt to form the vareniki dough. Knead until smooth, then let it rest.
2. 2.Sauté onion and garlic until translucent. Add grated beetroot and cook until tender.
3. 3.Roll out the dough and cut into circles. Place a spoonful of the beetroot mixture onto each circle.
4. 4.Fold the dough over the filling and pinch the edges to seal, forming a half-moon shape.
5. 5.Boil the vareniki in salted water until they float to the surface, then drain.
6. 6.Serve hot with a dollop of sour cream and a sprinkle of fresh dill.

lightbulb_outline Tips

• chevron_rightMake sure the edges of the vareniki are well-sealed to prevent the filling from leaking out during boiling.
• chevron_rightYou can add a pinch of sugar to the beetroot while cooking to enhance its natural sweetness.