"Bliny Romanov" with beet

Name: "Bliny Romanov" with beet
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 Onion; 1 collar Dill; 3-4 Tbsp Fruit vinegar; 1 TEASPOON grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS 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 Tbsp Butter; 200 g Schmand; 1 Egg; 100–120 g Salmon caviar; 7-10 Tbsp Organic lemon z. Garnish

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 Onion
1 collar Dill
3-4 Tbsp Fruit vinegar
1 TEASPOON grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS 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 Tbsp Butter
200 g Schmand
1 Egg
100–120 g Salmon caviar
7-10 Tbsp Organic lemon z. Garnish

Directions

1
Peel and chop the onion. Wash the dill, shake dry and chop finely. Mix onion, 1 tablespoon dill, vinegar, 2 tablespoons water, mustard, salt, pepper and a little sugar. Fold in the oil. Cut the beetroot into slices, mix with the sauce and add at least a little bit of salt.
2
Leave to steep for an hour.
3
Warm 120 ml of milk lukewarm. Crumble the yeast and dissolve in it with ½ tsp. sugar. Mix with whole flour until smooth. Cover and leave to rise in a warm place for 20-30 minutes.
4
Melt 1 tablespoon of butter. Mix 1 tablespoon (approx. 30 g) sour cream and 75 ml milk. Whisk the egg. Stir everything with ½ TL salt into the yeast dough, cover and let it 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 dough. Let them cool down.
6
Spread Bliny with the rest of sour cream. Spread caviar and the rest of dill on top. Season with pepper. Roll up Bliny and cut into about 6 pieces. Garnish. Add beetroot. Drink: iced vodka.