Beet leaves around ground beef Essay

Pleasantly tangy beet leaves, left over perhaps from a batch of
borscht, serve as wrappers for meat rolls in this Russian recipe. You
get the most from your beets (closely related to Swiss chard) when you
user their leaves sas well as the fleshy root. Mischa’s Stuffed
Beet Leaves About 25 medium to large beet leaves, each 4 to 5 inches
long from tip to start of stem Boiling water 1 pound ground lean beef 1
medium-size onion, chopped 1 cup cocked white or brown rice, or bulgur 1
tablespoon finely chopped fresh dill or 1-1/2 teaspoons dill weed 3 cups
regular-strength chicken broth 2 cloves garlic, minced or pressed 1
teaspoon lemon juice Unflavored yogurt or sour cream



Cut off and discard stems from beet leaves. Rinse leaves well,
then pour boiling water over them to cover. Let stand until limp, 3 to
5 minutes. Drain well.

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Combine beef, onion, rice, and dill. Shape meat into about 25
cylinders, each about 1-1/2 inches long and 3/4 inch in diameter. Place
each cylinder on the stem end of a beet leaf. Fold stem end of leaf
over meat, fold in sides, and roll or enclose. Arrange, seam side down
and side by side, in a 12-inch frying pan. Add broth, garlic, and lemon
juice. Bring to a boil over high heat. Cover, rduce heat, and simmer
until meat is no longer pink in the center (cut to test), about 20
minutes.



With a slotted spoon, lift stuffed leaves to a platter. Reserve
broth for soup if desired. Offer yogurt to spoon onto individual
portions. Make 4 to 6 servings.

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