Stuffed beet leaves stuffed with cottage cheese and vegetables

Ingredients:

200 g carrot

200 g onion

200 g parsnip (root)

200 g cottage cheese

200 g sour cream

75 g vegetable fat

200 g water

Carrots and parsnips wash, peel and grate. Onions clean, finely chop. Vegetables mix and saut in oil. Cottage cheese through a sieve, to connect with the browned vegetables, salt and mix thoroughly. Cooked beef lay a layer of 1 cm over the entire surface of the beet leaves, and folding them to form a stuffed tubes. Place cabbage in a saucepan with a thick bottom, pour sour cream, diluted with water at a ratio of 1: 1, add salt and simmer, covered until tender.