- Milk - 100 Milliliters (dough)
- kefir - 100 milliliters
- yeast - 10-15 gram
- flour - 2.5 cups
- eggs - 1 piece
- Butter - 15 Grams
- sour cream - 1 st. a spoon
- sugar - 1/3 Teaspoons
- salt - 1 pinch
- beet tops - 250 Grams (filling)
- Suluguni cheese - 200 Grams
- salt - 1 pinch
1. Opara: Pour warm milk into a bowl, add sugar, salt and mix. Grind yeast, add to a bowl with milk and mix again. It is necessary that all the yeast disperse into the liquid without lumps. In small portions, fill in the flour (0.75 cup), stir constantly for dough as a pancake. Keep the opar for a while in a warm place. Melt butter and chill to body temperature (soften). Get kefir, sour cream and egg from the refrigerator. Approached the spoon to mix with yogurt, butter, sour cream and egg. 2. Stir well, add flour in small portions. Knead soft (not cool) dough. Put the dough in a clean bowl and grease the surface with oil or powder it with flour. Cover the bowl with a clean cloth or towel. Put the walk in a warm place. 3. Filling: Wash the tops with running water, then pour more into a bowl or a pan of clean water. Put the tops in water and rinse well (change the water several times). 4. Remove the leaves from the water, shake off and spread on a clean towel to dry. Cut the petioles, and the leaves are not cut too much. 5. Grate the cheese with a large grater. You can also scroll it through the meat grinder. 6. Mix tops with cheese. 7. Dough crumble in a flat cake (not very thin). Salt the filling and put it in the middle of the cake. 8. Bend the dough out and fold over the filling so that it is inside, was covered with a dough. 9. Lightly powder the baking sheet with flour, spread the dough with stuffing with a seam down, carefully equal the filling inside the bowl. In the center, you need to make a hole to exit the steam. 10. Heat oven to 190-200 C. Bake for 15-20 minutes. Put the cake on a wooden surface. Lubricate the pie with butter.
Servings: 4