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Stuffed Beet Leaves

food.master's picture
  Beet leaves 25 Large (Each 4 To 5 Inches Long)
  Lean ground beef 1 Pound
  Onion 1 Medium, chopped
  Cooked white rice/Brown rice 1 Cup (16 tbs)
  Finely chopped fresh dill/1 1/2 teaspoons dry dill weed 1 Tablespoon
  Regular strength chicken broth 3 Cup (48 tbs)
  Garlic 2 Clove (10 gm), minced / pressed
  Lemon juice 1 Teaspoon
  Plain yogurt 4 Tablespoon

Cut off and discard stems from beet leaves.
Rinse leaves well, then pour boiling water over them to cover.
Let stand until limp (3 to 5 minutes).
Drain well.
Combine beef, onion, rice, and dill.
Shape meat mixture into about 25 logs, each about 1 1/2 inches long and 3/4 inch in diameter.
Place each log on stem end of a beet leaf.
Fold stem end of leaf over meat, then fold in sides and roll to enclose.
Arrange, seam side down, in a wide frying pan.
Add broth, garlic, and lemon juice.
Bring to a boil over high heat.
Reduce heat, cover, and simmer until meat is no longer pink in center; cut to test (about 20 minutes).
With a slotted spoon, lift stuffed leaves to a platter.
Reserve broth for soup, if desired.
Offer yogurt to spoon onto individual portions.

Recipe Summary

Side Dish

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Stuffed Beet Leaves Recipe