The leaves are picked, washed, boiled or boiled in boiling water if they are older. Cut the onions thoroughly, sprinkle with water and fat, mix with the cheese through the sieve, the eggs, the grape, the salt and the minced green. Sarmalute is made with the leaves blooming. Place a row of leafy leaves on the bottom of the saucepan and then the charm. On top of it, again, a row of scalded leaves is poured, pour the water to cover them and boil until the beef is well boiled. Add the borsch, matching the sour. When they are almost ready, put half of the sour cream and cook in the oven. Serve hot with butter and the rest of the cream on top. ”
Source: Household News. The house and the mass of our health. Elisabeta Ciortan and Xenia Nicolau, 1940
20 leaves of vine
1 onion
a little bit of oil
250 g of sweet cow cheese
1 ou
1-2 tbsp
some green dill
a little salt
1 glass of bors
a few spoons of sour cream
20 g butter
Wash the vine leaves and put them in boiling water for a few minutes on the fire (to soften)
Separately prepare the filling as follows: sprinkle onion finely chopped in oil and a little water, then add cheese, egg, grape, chopped green and fits salt
Remove the vine leaves from the boiling water, cut them off and make salsa with the filling prepared above
Place a row of leafy leaves on the bottom of a crate, place the chalices and then cover with another row of blooming leaves. Put the water over the sarmalute (almost as close as possible) and boil
Finally, add the borsch and boil until the beef leaf is well boiled
When they are ready, remove the rows of leaves that cover them, put half of the sour cream over the carrots and add a few minutes to the oven
Serve hot with butter and the rest of the sour cream on top
When filling, put 1 or 2 tablespoons of grain depending on how soft the cow’s cheese is, so that at the end we get a filling with the right consistency from which to make sarmalutes.
Sarmalute with cheese in beet – unusual, very tasty and very fine. Pampering!
