Stuffed beet leaves stuffed with spinach and garlic with rice
Ingredients:
200 g rice
300 g spinach
200 g wild leek
200 g sour cream
100 g vegetable oil
Salt - to taste
Spinach leaves and garlic rinse in cold water, cut into small pieces and saut in oil. Boil the rice until half, mix with browned greens, salt. Putting 1 tbsp. spoon cooked stuffing on beet leaves, stuffed form, turning them into a thick cigar. Harvested cabbage place in a saucepan with a thick bottom, pour boiling water, add sour cream and simmer, covered over low heat for 15-20 minutes. Serve watering sour cream.
Ingredients:
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