200 g of beef, 200 g of pork, 150 g of ham, 1 onion, 2 cloves of garlic, little fat, 1 bunch of greens (vegetables for soup), 1 spoon of herbs, 30 g of tomatoes, 1/2 bunch of parsley, 1 dl of sour cream , 1 egg yolk, 1/2 dl sour cream, 100 g Parmesan cheese, ground red pepper, salt, freshly ground pepper.


Bake 8 pancakes. For the filling, cook the soup from the meat and greens, cool the cooked beef and pork and then grind together with the ham in a meat grinder. Peel the tomatoes, remove the seeds and finely chop them. Mix the minced meat with tomatoes and chopped parsley. Saute the chopped onion and garlic until glassy in a little fat, stir in the above mass, add a spoonful of herbal seasoning. Simmer on low heat, pour a little meat soup over it and simmer while the soup boils. Remove the mass from the heat and let it cool. Add 1 dl of sour cream, a pinch of red pepper and, if desired, pepper to the cooled mixture. Fill baked pancakes with this filling, roll them up and put them in a greased ovenproof dish. Pour the cream in which you have beaten the egg yolks over the filled pancakes and sprinkle with parmesan cheese. Bake in the oven at 200 degrees until golden yellow. Sprinkle the roast with chopped parsley.

photo credit:Anna_Shepulova




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