Stuffed beet leaves (Zavyvantsy z buryachynia) from Culinaria Russia: Ukraine, Georgia, Armenia, Azerbaijan by Marian Trutter and Gregor M. Schmid

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Notes about this recipe

  • mjes on September 24, 2019

    Beet greens stuffed with carrots and grits baked in stock and served with bacon and onion. Okay, in my house beets greens usually are eaten with a bit of vinegar. They disappear quickly. But beet greens do make a very nice wrapping for the stuffing and sweet carrots do meld well with grits. I'll probably use the recipe only for ethnic meals but it is a keeper.

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