Recipe: “Hedgehogs” with rice in sour cream source

Cooking time 1 hour 40 minutes/Calories: 121 kcal

Supplemented with vegetable garnish (for example, mashed potatoes), buckwheat, rice or a light salad

Ingredients:  

• rice – 0.5 cups
• minced meat – 400 g 
• onion – 1 pc. 
• chicken egg – 1 pc. 
• salt – 1 tsp;
• freshly ground black pepper – to taste. 
• onion – 1 pc.
• carrots – 1 pc.
• garlic – 3 cloves
• sour cream – 200 ml
• water – 200 ml
• salt – 1 tsp
• dried dill – 1 tsp
• sunflower oil for frying

 How to cook: 

• First, prepare the minced meat for the meatballs, for this we put the rice in boiling salted water (1 teaspoon of salt per 1 litre of water) and boil until half cooked, that is, the rice grains should taste soft on the outside, and hard on the inside. Drain the water through a colander, but do not rinse the rice. Leave to cool slightly.
• Peel one onion and chop very finely (you can grate or grind in a meat grinder or blender).
• Put the minced meat in a bowl, add cooled rice, chopped onion and a raw egg to it, salt and pepper to taste. Mix the minced meat for the meatballs with your hands.
• To prevent the minced meat from sticking to our hands, moisten our hands with water and from the prepared minced meat with wet hands we form round meatballs with a diameter of about 5 cm. 
• To prepare sour cream sauce, peel the onion and cut it into half rings.
• Rub the peeled carrots on a coarse grater. Then, Chop the garlic. If you put the garlic through a press, it can burn, so it is better to cut it with a knife into small cubes.
• Add salt to the sour cream, red ground pepper (optional) and dried dill, pour in cold boiled water and stir the sour cream sauce.
• Pour sunflower oil (about 1 tablespoon) into a saucepan, fry the onions and carrots over medium heat. When the vegetables are tender, add the garlic, stir and fry for about a minute.
• Without removing the pan from the heat, put the meatballs in it. Fill the meatballs with sour cream sauce.
• The sauce should completely cover the meatballs. If not, add more water and salt to taste. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 15 minutes, covering the pan with a lid.

Bon appetit!