25 medium beetroot leaves
1 medium onion, chopped
500g beef mince
3 cups chicken stock
1 cup cooked rice
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice
Plain yoghurt or sour cream for serving
Prepare the beetroot leaves.
Cut the stems of the beetroot and wash the leaves well. Place them in a large bowl of boiling water and leave them covered for 3 – 5 minutes until they soften. Drain them well and pat them dry.
Make the parcels.
Mix together the mince, onion rice and dill. Shape the mixture into the shape of 20 – 25 short sausages about 4cm x 2cm. Roll each sausage up in a beetroot leaf folding in the sides as you roll to form a parcel.
Cook the parcels.
Bring the chicken stock, garlic and lemon juice to the boil in a frying pan and arrange the parcels in the pan with the seam side down. Reduce the heat and cover the frying pan and let the parcels simmer for 20 minutes until they are no longer pink. Turn the parcels once or twice during cooking.
Remove the rolls from the pan and drain off the liquid. Serve with sour cream or plain yoghurt.