COPPER🇧🇦 Bosnia and Herzegovina
Sogan-dolma recipe
Delicious stuffed onions with a savory filling.
Ingredients
- 4 onions
- 400 g ground beef
- 100 g rice
- 1 onion
- 2 tbsp tomato paste
- 500 ml vegetable broth
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp a handful of parsley
How to make Sogan-dolma
- Peel 6 onions and carefully hollow them out while keeping the layers intact.
- Chop 1 onion finely before starting with the stuffing preparation.
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
- Sauté the chopped onion for about 5 minutes until it becomes translucent.
- In a bowl, mix 400 g of ground beef, 100 g of rice, the sautéed onion, and 2 tablespoons of tomato paste.
- Add 1 teaspoon of salt, 1 teaspoon of black pepper, and a handful of chopped parsley to the mixture.
- Carefully stuff the hollowed-out onion layers with the meat mixture until full, pressing gently to fit.
- In a pot, place the stuffed onions upright and cover with 500 ml of vegetable broth.
- Simmer on low heat for about 60 minutes until the onions are tender and the filling is cooked through.
- Remove from heat and let rest for a few minutes before serving.
- Serve the Sogan-dolma warm, garnished with additional parsley if desired.
What is Sogan-dolma?
Sogan-dolma is a traditional dish from Bosnia and Herzegovina, simmered in one pot, and takes about 120 minutes from start to finish. It is built around vegetable broth, ground beef and rice. The recipe below uses 9 ingredients and is written out step by step.
How long does Sogan-dolma take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 20 dishes built on vegetable broth. The method runs to 11 steps, the longest being 60 minutes.
Any tips for making Sogan-dolma?
Be gentle when hollowing out onions to keep the layers intact.
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