Dolma with matsoni sauce

1. Stage

I, of course, made dolma from fresh, spring, grape leaves. Pour the necessary amount of leaves with boiling water and leave for 10 minutes.

2. Stage

Make minced meat from pork and onions. The more onions, the tastier and juicier the mince will be.

3. Stage

Salt and add spices to taste. Knead well. I do not add rice to the stuffing for the dolma, it turns out softer.

4. Stage

Wrap the stuffing in grape leaves.

5. Stage

Put ready "grape cabbage rolls" in a saucepan and pour water so that it covers them. Place on the fire, bring to a boil, salt to taste and cook over low heat until tender. (About 40 minutes).

6. Stage

Let's make a sauce of sour milk. Finely chop the greens. There should be a lot of herbs, so that the sauce would be thick and fragrant. Pass the garlic through the press.

7. Stage

Pour Matzoni from Orsik into the bowl.

8. Stage

Add chopped herbs, red hot pepper, garlic, salt. Mix everything well.

9. Stage

Serve the dolma hot, abundantly pouring sauce of Matsoni and greens. Bon appetit!