Stuffed Vine Leaves

of Stuffed Vine Leaves Wash rice and soak in cold water for 20-30 minutes.

If you have fresh vine leaves, cover them with hot salted water and let stand for 15 minutes.

If you have pickled vine leaves, wash them.

Cut lard into small pieces and melt in a frying pan until it turns into cracklings.

Then add finely chopped onion and sauté until golden.

Grate carrot coarsely, combine with onion and fry together.

Then add chopped tomatoes , garlic, adjika and tomato paste.

Now put finely chopped meat and cook everything together for 10-15 minutes.

Sprinkle with chopped greens, season with spices to taste and turn the heat off.

Mix everything well, add soaked rice and some salt.

Tip ½ cup (100 ml) of water into a frying pan and simmer over very low heat until rice is half-done. Rice should be well-swelled out but hard at the core.

Stuffing should be well-mixed.

Place some stuffing on one half of each vine leave, roll up and fold the sides in.

Take thick-bottomed pan.

Line the bottom with vine leaves, place stuffed leaves in tight rows and cover with a layer of vine leaves.

Pour in enough broth mixed with sour cream (or use salted water) to cover stuffed leaves.

Cover and simmer over very low heat for 40-50 minutes.

Serve hot with sour cream or mayo.