Stuffed beet leaves is a colorful and tasty dish. I recommend try if you have beet leaves available. Beet leaves so good in soups, like vegetarian borscht recipe
Origin of The Stuffed Beet Leaves Recipe
Stuffed beet leaves is a common dish at summer time in Siberia, Russia where I am from. I can call it Siberian Golubzi, Golubzi is Russian stuffed cabbage. This dish can serve as an appetizer or main dish. Traditionally we serve with sour cream with green dill. I live in South of the USA, the state of Louisiana we like spicy food here. To give southern flavor to the dish serve with spicy sauce.
This recipe makes 2 layers of stuffed leaves in my 7″ x 7″ x 3″ dish.
*People on South eat much spicier food than on the North because spices help the body resist heat.
Tip How to Cook Beet Leaves in Other Recipes
Easy and simple direction – just cook beet leaves like a spinach.
Green leaves with stems from 3 beets
1 medium size carrot
1 medium size white onion
6 tablespoons vegetable oil
1 pound mixed beef & pork ground meat
1 cup white rice
Seasoning with fresh thyme, salt, pepper and other spices to your taste and choice
*This recipe makes 2 layers of stuffed leaves in my 7″ x 7″ x 3″ dish
Wash leaves very well and dry. Cut off stems. Leaf stems I used in the stuffing, don’t throw them away!
Chop stems and onion, shred carrot. Saute vegetables in vegetable oil to almost done condition. Place hot sauteed vegetables over rice and set aside.
2. I make cuts on the midvein of the leaf for flexibility. Place knife on the leaf to protect leaf from damage and flat the midvein with mallet (cooking hammer)
3. Place meat mixture on a wider side of the leaf and make rolls.
4. I had excess meat, so I layered rolls with meat mixture on bottom and top.
5. Steam 40 min in the steamer.
Traditionally we serve the dish with sour cream and garnish with parsley or dill greens.