Prepare the stuffing: meat pass through a meat grinder with very big holes. Ideally, chop with a knife, but I'm too lazy, to be honest, so I use the grill for homemade sausage... change the grille on a small and loop the onions and garlic... cilantro and dill chopped with a knife and send you into mincemeat. Salt. Of spices are added to the mixture, which includes: chilli dried small, the same of paprika, sweet pepper, dried large in proportion - 0,5-0,5-1. The rice washed to the transparent water, slightly dried and put into the stuffing. Knead slightly beats...

Spread some of the mince in vine leaves...

Wrap...

Wrap...

Wrap... and get such a "cabbage"...

The bottom handy for making crockery (I have clay pans) grease with vegetable oil and cover the grape leaves...

Put our "dolmusch". The denser - the better...

Add the barberries. Cover the top all the same grape leaves. If the foliage is left - you can cover a normal plate of suitable size - most importantly, what would the dolma does not pop up...

Neatly on the edge of fill fill. Sour cream/tomato juice/broth in the ratio 1/1/1.

Put on the heat and cook for about 1 hour and 15 minutes from the moment boiling...

Get this here is the dish... Bon Appetit!!!