| Ingredients:
25 medium to large beetroot
leaves.
500g beef mince.
1 medium onion, chopped.
1 cup cooked rice.
1 1/2 tsp dried or 1 tbsp fresh chopped dill.
3 cups chicken stock.
2 cloves minced garlic.
1 tsp lemon juice.
Plain yoghurt or sour cream for serving.
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Method:
Cut the stems off the beetroot,
wash the leaves, place them in a large bowl and
cover with boiling water for 3 to 5 minutes to
soften. Drain well.
Mix together the mince, onion, rice
and dill. Shape the mixture into 20-25 short fat
sausages around 4cms x 2cms. Roll each sausage
up in a beetroot leaf, folding in the sides as
you go to form a parcel.
Heat a large frying pan. Add the
chicken stock, garlic and lemon juice and bring
to the boil. Arrange the mince rolls in the pan,
seam side down. Cover with the lid and reduce
the heat to simmer. Cook until the mince in each
roll is cooked and no longer pink - approximately
20 minutes. Turn the rolls once or twice during
the cooking process.
Serving
Remove the rolls carefully
from the pan, draining off the liquid.
Serve with sour cream or plain
yoghurt.
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