Weekend inspiration for Sogan Dolma


  • 8 larger onions
  • 400 g ground beef
  • 2 carrots
  • 80 g rice
  • 1 teaspoon ground paprika
  • Crushed tomatoes
  • 5 dl beef broth
  • 1 teaspoon cornstarch
  • 0.5 dl oil
  • Spice mix


Clean the onions and cut off their tops, then blanch them in salted water until they soften. Peel and coarsely grate the carrots. Drain the blanched onions from excess liquid and carefully remove the central part so that two rings remain. Finely chop the rest of the onions.

Pour a little oil into a pan, add the chopped onions, carrots, and meat, and then sauté briefly. Add a little water and let the dish simmer.

When the meat is halfway done, add rice, ground paprika, and spices to taste, then continue to simmer until all ingredients soften and the excess liquid evaporates.

Fill the onion rings with the prepared filling, then arrange them in an oven-safe dish. Mix crushed tomatoes, beef broth, and cornstarch, season to taste, then pour over the onions and bake in the oven.