6 servings

Melt the margarine in saucepan. Add the meat cut into egg size pieces and brown on all sides. Add finelly chopped onions, scraped carrots cut into small sticks, one bunch of chopped dill and some salt. Cook on medium heat, stirring from time to time, until the juice is absorbed. Add vinegar and peeled and chopped tomatoes or tomato paste dissolved in very little water. Cook for 5 minutes more. Add 1 glass of warm water. Cover and cook on medium heat for 1-1 1/2 hours until the meat is tender. Take the meat and carrots out with a skimmer. Strain the sauce. Heat the oil. Lightly fry peeled potatoes cut into small cubes. Take them out and add them to the carrots, together whit preserved green peas, chopped dill and oregano. Cut up 6 pieces of wax-paper (20x30 cm.). In the midlle of each one, put one piece of meat, 2-3 tablespons of vegatables and some sauce. Fold the sides over to make a parcel (taking care that the sauce does not leak out). Place the parcels side by side in an oven dish. Slightly wet them whit water. Bake them in hot oven for 15 minutes. Serve in their parcels.