Sogan-dolma recipe

Blanched onion layers rolled around minced beef and rice, simmered in a paprika roux sauce and eaten with sour cream.

2 hours and 15 minutesmedium12 ingredients

Ingredients

• 8 onions
• 400 g ground beef
• 80 g rice
• 1 egg
• 2 tsp sweet paprika
• 2 tbsp plain flour
• 2 tbsp tomato puree
• 200 g sour cream
• 1 bunch parsley
• 3 tbsp oil
• 1 tsp salt
• 1 tsp black pepper

How to make Sogan-dolma

1. Peel 8 large onions and boil them whole for 5-7 minutes, then cool them in cold water. This is the step that lets the layers slide off in one piece instead of tearing.
2. Cut the top off each onion and slide the layers out one by one, then finely chop the small hearts left in the middle.
3. Mix 400 g of ground beef, 80 g of rinsed rice, the chopped onion hearts, 1 egg, 1 tsp of salt, 1 tsp of black pepper, 2 tsp of sweet paprika and half a chopped bunch of parsley.
4. Put a teaspoon of the filling into each onion cup, roll it closed and stand the rolls tightly in a pot, seam down.
5. Make the sauce: fry 3 tbsp of flour in 3 tbsp of oil to a light hazelnut colour, take the pan off the heat, stir in 2 tsp of paprika so it does not burn, then whisk in 700 ml of water and 2 tbsp of tomato puree.
6. Pour the sauce over the onions until they are just covered, cover the pot and simmer on low heat for 45-60 minutes, until the onions are translucent and the rice inside is cooked.
7. Let the pot stand off the heat for 10 minutes so the sauce settles and thickens.
8. Serve hot with 200 g of sour cream and the rest of the parsley, with bread to mop up the sauce.

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