Instructions: Bone and dice meat into very small pieces. Rinse with cold water, place in a saucepan and add water until meat is covered. Cover and allow to cook on medium-high heat until water comes to a boil and evaporates (about one hour).

Set aside to cool.

Mince the green pepper, leek, dill, celery, parsley and mix with pepper, paprika, rice and cooked meat. Combine in a large mixing bowl with the melted butter.

Make a vertical cut that begins on the surface and extends to the center of each Spanish onion. In a large saucepan, boil water on medium-high heat and add the onions, completely submerging them. Cook for 5 to 10 minutes.

When the onions are cooked, remove them from the heat and rinse with cold water. Peel one layer of onion at a time. Scoop 2 tablespoons of the meat and vegetable mixture, placing it at one end of the onion peel then rolling it up.

Place finished rolls in a large pot, forming layers, and pour the broth over them.

In a bowl, combine lemon juice, ketchup and water. Mix well.

Pour the mixture evenly over the stuffed onion layers, cover and cook for 30 minutes over low heat.

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