- Dough: flour - 1 1/4 Cups
- salt - 1/4 teaspoons
- unsalted butter - 8 Art. spoons
- sour cream - 1/4 Cups
- lemon juice - 2 teaspoons
- iced water - 1/4 Glass
- Filling: butter - 2 items. spoons
- bulb - 1 piece
- Shiitake mushrooms - 120 Grams
- Thyme - 1 Teaspoon
- tarragon - 1 teaspoon
- dill - 1 st. a spoon
- cabbage - 6 cups
- Salt and freshly ground black pepper - - To taste
- parsley - 1/4 Glass
- egg - 1 piece (hard boiled)
- sour cream or yogurt - 1/4 Cups
- vinegar - 1 teaspoon
- melted butter - 2 items. spoons
- Sauce: horseradish - 1/4 Cups
- kefir or sour cream - 1 glass
1. Make the dough. In a bowl, mix the flour and salt. Cut the butter into cubes and put in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the refrigerator and make a groove in the center of the flour. Add the butter and use a dough hook to mix to the consistency of the crumbs. Make another indentation in the center. In a small bowl, whip the sour cream, lemon juice and water and add half of this mixture to the flour. Mix with tips, removing large lumps. Repeat with the remaining mixture. Cover the dough with a plastic wrap and put in the refrigerator for 1 hour. Prepare the filling. Finely chop the onions. Cut the mushrooms into cubes. Shred cabbage. Cut boiled egg and greens. Heat the oil in a large frying pan over medium heat. Add the onions, mushrooms, thyme, tarragon, dill and fry about 10 minutes. 2. Add cabbage, 1 teaspoon of salt, 1/2 cup of water. Cover and cook until cabbage is soft, 15 to 20 minutes, stirring occasionally. Add some liquid. Increase the heat and cook until all moisture has evaporated. The mixture must be dry enough. Add parsley, egg and sour cream, mix. Season with vinegar, salt and pepper. 3. Preheat the oven to 200 degrees. Roll the dough into a large thin circle and lay it on a baking sheet. Lay out the filling, then wrap the edges of the biscuit, so that the dough half closes the filling. Smooth the edges with melted butter. Bake until brown, from 25 to 30 minutes. In a medium bowl, mix the ingredients for the sauce. Ready-to-serve biscuits with horseradish sauce.
Servings: 8