Parboil the vine leaves for 2 minutes in boiling water. Chop the onion and dill stems, grate the carrot, then fry them in oil. Once the vegetables soften, add the rice, which needs to fry a little as well.
Pour in the tomato juice and 3 cups hot water. Season with salt, black pepper and savory and let it boil on low heat. Once the rice is almost boiled, add the crumbled feta cheese and the rest of the dill. Turn off the heat and leave it until all the water is absorbed. Roll up the vine leaves with the stuffing and put them in a pot.
Add 4 cups of water and put on low heat until it comes to a boil. Boil them for 20 minutes. If you would like to make a roux, put 3 1/3 tbsp (50 ml) oil and 1 tablespoon of paprika on a preheated stove. Stir constantly until the paprika darkens slightly.
Pour the resulting mixture over the wraps and serve.