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!