Hedgehogs in sour cream sauce - a recipe from childhood
4 servings
60 minutes
Hedgehogs in sour cream sauce are a cozy childhood memory filled with the warmth of home cooking. These tender meatballs with rice transform into little hedgehogs during cooking. They are covered with a fragrant sour cream sauce with tomato paste, creating a rich and delicate flavor. The slight tang of yogurt or sour cream harmonizes with the softness of the meat, while bay leaves and spices add subtle spicy notes to the dish. The final touch is red onion, which remains crispy when baked, adding brightness and freshness. This dish is perfect for cozy family dinners, warming the soul and bringing back the warmest memories.
1
Boil the rice until half-cooked, mix with minced meat, and add eggs.
- Rice: 0.5 glass
- Minced meat: 500 g
- Chicken egg: 1 piece
2
Roll balls with a diameter of 4-5 centimeters and coat them in flour.
- Salt: to taste
- Ground black pepper: to taste
3
Quickly fry the balls in well-heated deep pan with vegetable oil until they slightly harden. Transfer to a deep pan (if fried in another one).
4
Mix yogurt (I always use Bio max without additives) or sour cream with tomato paste, add salt, pepper, and bay leaf. Pour the resulting sauce over the balls in the pan — there should be enough sauce to cover the hedgehogs almost completely. Simmer for 15-20 minutes on low heat with a lid.
- Natural yoghurt: 350 g
- Tomato paste: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
5
Chop the red onions quite finely. Sprinkle the onions over the hedgehogs in sauce. Bake for no more than five more minutes. Serve on the table. The onion will be tender and crispy. The hedgehogs in sauce will be tender.
- Red onion: 2 pieces