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Beet leaves around ground beef.

Pleasantly tangy beet leaves, left over perhaps from a batch of borscht, serve as wrappers for meat rolls in this Russian recipe. You get the most from your beets (closely related to Swiss chard) when you user their leaves sas well as the fleshy root. Mischa's Stuffed Beet Leaves About 25 medium to large beet leaves, each 4 to 5 inches long from tip to start of stem Boiling water 1 pound ground lean beef 1 medium-size onion, chopped 1 cup cocked white or brown rice, or bulgur 1 tablespoon finely chopped fresh dill or 1-1/2 teaspoons dill weed 3 cups regular-strength chicken broth 2 cloves garlic, minced or pressed 1 teaspoon lemon juice Unflavored yogurt or sour cream

Cut off and discard stems from beet leaves. Rinse leaves well, then pour boiling water over them to cover. Let stand until limp, 3 to 5 minutes. Drain well.

Combine beef, onion, rice, and dill. Shape meat into about 25 cylinders, each about 1-1/2 inches long and 3/4 inch in diameter. Place each cylinder on the stem end of a beet leaf. Fold stem end of leaf over meat, fold in sides, and roll or enclose. Arrange, seam side down and side by side, in a 12-inch frying pan. Add broth, garlic, and lemon juice. Bring to a boil over high heat. Cover, rduce heat, and simmer until meat is no longer pink in the center (cut to test), about 20 minutes.

With a slotted spoon, lift stuffed leaves to a platter. Reserve broth for soup if desired. Offer yogurt to spoon onto individual portions. Make 4 to 6 servings.
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Title Annotation:recipe
Date:Nov 1, 1984
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