Solyanka Casserole
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.
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.
- 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
Step-by-step
- 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.
Traditional solyanka is known as a sour and salty soup loaded with cured meats or fish, but this adaptation reimagines the flavor profile into a baked vegetable casserole. Hearty root vegetables and shredded brassicas require robust accompaniments that can cut through the richness of cottage cheese and dairy. Serve this dish alongside a sharp, vinegar-dressed cucumber salad or crisp pickled green tomatoes to echo the sour notes traditionally found in the soup version. A dense rye bread or pumpernickel provides a necessary textural contrast to the soft potato and cabbage interior.
Substitutions alter the final structure significantly. Greek yogurt can replace regular yogurt at a one-to-one ratio, though its lower moisture content requires careful monitoring during the 35 to 45 minute baking window at 350 degrees Fahrenheit to prevent dryness. Ricotta serves as a workable substitute for cottage cheese, but expect a denser, less lumpy crumb in the mashed potato base.
