A dish of beet leaf holubtsi is the seasonal delight of many epicures-a treat as old-fashioned and homey as a country kitchen. Beet leaves have a specific flavour of their own that takes very well to a filling of rice, buckwheat, and their many variations, as well as yeast raised dough.
Wash the required number of fresh beet leaves and shake off any excess water. Some prefer to scald the mature leaves with boiling water, just enough to wilt them for easier handling. Prepare a rice filling or a buckwheat filling, or use yeast-raised dough as given in the recipe that follows. When the leaves are small and very tender, 2 or 3 of them may be needed for each roll. Follow the same method as for Cabbage Holubtsi. Sprinkle each layer with some salt and melted fat. The liquid for cooking the holubtsi may or may not be used, depending on the filling. A small amount of lemon juice or vinegar sprinkled over the layers or mixed with the liquid will improve the dish by adding firmness and tartness to the leaves. Cover and cook the holubtsi in a moderate oven (350f.) for 1 to 1- ½ hours, or until the filling is done. Serve hot with sour cream, or any favourite dressing.
©Al (Alex-Alexander) D Girvan. All rights reserved.
