Stewed stuffed squash
6 servings
90 minutes
Braised stuffed patissons are a delicate and aromatic dish of Russian cuisine that combines the softness of vegetables with the richness of meat filling. Historically, stuffed vegetables were popular in rural cooking where housewives tried to maximize the use of seasonal products. Patissons, with their thin skin and tender flesh, are perfect for baking and stewing. The filling made of minced meat, rice, and fragrant spices is soaked in tomato sauce, creating a juicy and balanced flavor combination. After long simmering on low heat, the dish becomes remarkably soft and harmonious. It is served with sour cream that adds a slight tanginess and completes the taste. Perfect for both everyday dinners and festive tables.
1
Prepare all the ingredients.
2
Chop the onion into small cubes.
3
Mix onion, rice, paprika, salt, and black pepper into the minced meat.
- Onion: 1 head
- Mince: 300 g
- Rice: 100 g
- Paprika: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Small patissons, the size of a bell pepper, should be washed, the tops cut off, and part of the flesh removed using a nozzle. Care should be taken to remove it without piercing the vegetables through.
- Pattypan squash: 6 pieces
5
Fill the patissons with minced meat, leaving about one centimeter from the edge.
- Mince: 300 g
6
In a deep pan, mix tomato paste with water and add the pattypans.
- Tomato paste: 70 g
- Water: 700 ml
7
Bring to a boil, salt the water, reduce heat to low, cover with a lid and simmer for 40-60 minutes until the filling is ready.
- Salt: to taste
8
Serve stewed stuffed patissons with sour cream.
- Sour cream: to taste
