Appreciate the recipe "Hedgehogs with rice" - hello from childhood

Love for meatballs was not only in the Swedish Carlson, this dish is traditionally prepared almost everywhere, only the names differ. The Turks, even in ancient times, put prunes in the middle of meat balls, cooked in thick sauce and called their croquettes kufty. It was from there that our recipe "Hedgehogs with rice" came first to the Balkans, then spread all over the world, everywhere changing, adapting to other conditions.

Cutlets? No!

What is the difference between the recipe "Hedgehogs and rice" from the recipe for cutlets? In our meatballs must be added croup. Not only rice, it can be buckwheat, oatmeal, and pearl barley. In addition to cereals, vegetables often appear in meatballs and even dried fruits. "Hedgehogs" generally do not need breading. Sometimes they are flunked in flour if they are going to fry. But most often they are stewed in sauce or baked in the oven. And today we not only will fry, but we will also pan! The sauce for meatballs is just mandatory, they float in it, and for cutlets the sauce is always prepared separately. No wonder this dish has taken root around the world. Try to cook at least once, and the recipe "Hedgehogs with rice" will settle with you forever.

Ingredients

You will need: half a kilogram of good pork forcemeat, for rice it's even better if it's fatter; 1 carrot, 2 onions, 1 glass of round rice, half a glass of long rice, 2 eggs, 2 tablespoons of tomato paste, 2 tablespoons of sour cream, 4 tablespoons of vegetable oil, 1 teaspoon of salt, half teaspoon of black pepper.

Preparation

Put the round rice: 2 cups of water for 1 cup of rice. Do not be until ready, a little softened - and pretty. Do not pour the rice broth , we will add it to the sauce later. Slice one onion, grate the carrots. Pass a minced meat minced meat. Yes, exactly: once again through the meat grinder. And together with the other bulb. We will need the first for the sauce. Stir rice, minced meat, eggs, salt, half a pepper. Spoon it will be convenient to divide this mixture into serving balls. Put a large frying pan on the fire and pour oil on it.

Pour the long grain rice onto the chopping board. Cum each meatball in long rice on all sides and place in warmed-up oil. Do it quickly! As soon as the frying pan is full, turn the meatballs from the very first. And lower the fire. Now evenly sprinkle the meatballs onions, carrots, peppers. Mix in a bowl of sour cream and tomato paste, add the rice broth. Pour in the meatballs! Probably there will be too little liquid to cover our "hedgehogs". You can dilute the sauce with hot broth or simply boiling water. Now cover as tightly as possible, reduce heat to a minimum and extinguish 40-50 minutes. As you can see, the recipe for the dish - with photos: charmingly the meatballs are shaving, is not it?

We taste the sauce

Try the sauce for salt. To make it even more delicious will help the cream or spoon of plum jam, diluted with water, added during the boiling-out process . If the tomato is too sour - add jam necessarily, you can even peach or apricot. Well, the cream in this dish certainly will not hurt. Delicious recipes for meat dishes, we usually study very carefully, losing sight of not the main thing, but the main thing. About garnish, worry! Carlson loved meatballs with mashed potatoes, but whatever you like, it can be anything: any vegetables, fried potatoes, the same rice or pasta. Be sure to rewrite the recipe "Hedgehogs with rice" in your culinary notebook, suddenly forget something! Bon Appetit!