Solyanka
I'm not sure this is "real" solyanka, because I think that would be some kind of meat stew. But this is a recipe called Solyanka, which is more like a potato and cabbage and cheese casserole, and it came from the original Moosewood cookbook. Whatever it is, it tastes good.
- Preparing Time: 45 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 6
main dish
side dish
bake
meatless
vegetarian
vegetables
eastern european
fall
fresh
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 1 tablespoon butter
- 1 cup yogurt
- paprika
- 1 teaspoon caraway seeds
- 5 cloves garlic
- 2 pounds potatoes
- 1 1/2 cups cottage cheese
- 2 cups onions chopped
- 1 small cabbage shredded (about 6 cups)
- 2 medium carrots shredded
- 3 tbs fresh dill (or 1 tb dried)
- black pepper lots, to taste
- 3 tbs vinegar
- Carbohydrate 46.865346875 g
- Cholesterol 13.1838541666667 mg
- Fat 4.37954427083333 g
- Fiber 8.21190633686383 g
- Protein 14.574615625 g
- Saturated Fat 2.301268375 g
- Serving Size 1 1 Serving (453g)
- Sodium 277.608145833333 mg
- Sugar 38.6534405381361 g
- Trans Fat 0.834372791666667 g
- Calories 276 calories
Preheat oven to 350. Lightly grease 2 qt casserole. Peel and chop the potatoes into small pieces. Boil 8 or 10 mins, till tender and mashable. Drain and transfer to a large bowl. Mash potatoes while they're hot, adding cottage cheese and yogurt. Meanwhile, melt butter in large skillet. Add onions and salt, and saute about 5 mins. Add caraway and cabbage,, and saute about 10 more mins, stirring occasionally. When cabbage is tender, add carrots, garkic and dill. Cook 5 more mins, then remove from heat. Add sauted veggies and all remaining ingredients EXCEPT paprika to the mashed potatoes. Mix well and spread into the prepared pan. Sprinkle the paprika on top. Bake uncovered 35 to 45, until heated through. Serve hot.
