Roasted beet soup with sunflower seeds

3 beet

1 the potato tuber

2 onions

1 garlic clove

400 g flaky unleavened dough

2 tbsp. butter
what kind of oil to choose? we'll show

2 tbsp. vinegar

1 tbsp. sunflower seed treated

1 tsp. spicy soy sauce

? tsp. black pepper

1 l vegetable bouillon cubes

Bay leaf

salt

Chop the potatoes and beetroot cubes, put them 10 minutes with the lid closed with a piece of butter and 1 tablespoon of broth, adding the vinegar.

Finely chop the onion and garlic, fry them until Golden brown on the remaining oil.

The broth, bring to boil, add the potatoes, bring to boil, remove the foam, cook for another 15 minutes on low heat, add the beets, garlic and onion, Bay leaf, cook for 20 minutes

Bay leaf out of the soup, season the soup with salt and pepper, add the soy sauce.

Ladle soup into 4 pot, sprinkle with seeds.

Egg whites separated from the yolks, protein lubricate the edge of the pots.

Roll out the dough and divide it into 4 parts, to cover part of the test each pot, pressing the dough to the edges, prick the dough in several places.

RUB the yolk with the cream, spread it over the dough-cap.

Bake the soup in the oven for 10 minutes at 200 degrees.