COPPER🇧🇦 Bosnia and Herzegovina
Sogan-dolma recipe
Delicious stuffed onions with a savory filling.
Ingredients
- 4 unit onions
- 400 g ground beef
- 100 g rice
- 1 unit onion
- 2 tbsp tomato paste
- 500 ml vegetable broth
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp parsley
How to make Sogan-dolma
- Peel 6 onions and carefully hollow them out while keeping the layers intact.
- Chop 1 onion finely before starting with the stuffing preparation.
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
- Sauté the chopped onion for about 5 minutes until it becomes translucent.
- In a bowl, mix 400 g of ground beef, 100 g of rice, the sautéed onion, and 2 tablespoons of tomato paste.
- Add 1 teaspoon of salt, 1 teaspoon of black pepper, and a handful of chopped parsley to the mixture.
- Carefully stuff the hollowed-out onion layers with the meat mixture until full, pressing gently to fit.
- In a pot, place the stuffed onions upright and cover with 500 ml of vegetable broth.
- Simmer on low heat for about 60 minutes until the onions are tender and the filling is cooked through.
- Remove from heat and let rest for a few minutes before serving.
- Serve the Sogan-dolma warm, garnished with additional parsley if desired.
What is Sogan-dolma?
Sogan-dolma is a traditional dish from Bosnia and Herzegovina. It takes about 120 minutes to prepare, is considered medium to make at home, and uses 9 ingredients.
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