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.
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.
sonofabach 6y agoThis is one of my absolute favorites from the original Moosewood book - which I lost and can't seem to replace now. (They took it out of the revised edition, guess it wasn't "healthy" enough. Boo hiss.) Thanks, stoniest!
Gabnxe 6y agoThis is one of my all time favorite recipes. For a casserole that seems that it would be bland, this one is bursting with a combination of flavors that we don't usually use in American foods. The caraway/dill combination is so delicious! I usually leave out the carrots - the bright orange clashes with this "white" meal and it seems that they would add a sweetness that I don't associate with this dish. It is subtly tangy and very filling.
pnmaurer 7y agoI add a half cup of sour cream to the recipe for an even tangier taste. This is a family favorite, and great for leftovers
bkprice13 7y ago[I posted this recipe.]