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Title: Solyanka
Categories: Casseroles, Russian
Yield: 6 Servings

4 md Potatoes
4 c Green cabbage; shredded,
-packed
1 1/2 c Onion; chopped
3 tb Butter
1/2 ts Ground caraway seed
1/2 ts Dill
1/4 c Sunflower seeds
1 1/2 c Cottage cheese
1 c Sour cream
1/2 c Yogurt
2 tb Cider vinegar
1 1/2 ts Salt
Black pepper
Paprika

Preparation time: approximately 1 1/4 hours including baking

Preheat oven to 350 F.

Scrub (don't peel) the potatoes. Cut them into small pieces and boil
until mashable. Drain and mash, while still hot, with cottage cheese,
sour cream, and yogurt. Saute onions in butter with 1/2 ts salt.
After 5 minutes add ground caraway, cabbage, and remaining salt.
Saute until cabbage is tender. Combine with potato mixture, and add
everything except 2 tb sunflower seeds and paprika. Taste to correct
seasoning.

Spread into a deep, buttered casserole dish. Top with paprika and
remaining sunflower seeds. Bake at 350 F, uncovered, 35-40 minutes.

Recipe by Moosewood Cookbook

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Solyanka
Categories: Casseroles, Russian
Yield: 6 Servings

I always thought solyanka was schi (soup). Here's a recipe I saved from
the old days when Olga was running a mailing list. If you're into Russ
cuisine I recommend her website most heartily. I've never had a "dud"
from her site or list. And much of the content is "peasant" food and
there-by light on the meat - which is right up your street. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Meat Solyanka
Categories: Beef, Pork, Poultry, Vegetables, Dairy
Yield: 12 servings

2 lb Ground beef
5 oz Ground veal
5 oz Ground chicken
4 oz Ground ham
2 sm Sausage links; fine chopped
1 md Carrot
1 Parsley root
1 Onion
1 tb A-P flour
2 md Cucumbers
5 tb Mushrooms; fine chopped
11 Olives; fine chopped
1 tb Capers
1 c Dense sour cream
Pepper & salt

Make a broth from beef and veal with parsley root,
carrot and black pepper, salt. Take out meat from the
pan and use beef for another dish. Boil chicken, ham and
sausages in this broth. Chop chicken, ham, sausages and
veal finely and put in the broth. Fry chopped onion on
the butter and put it in the broth. Add finely chopped
cucumbers and mushrooms, then olives and capers. After
boiling, make the heat low and leave for 20 minutes.
Before turning off the heat, add sour cream.

Cuisine: Russian

Source: Olga's collection

RECIPE FROM: http://www.ruscuisine.com

Uncle Dirty Dave's Archives

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Re: Russian Solyanka Casserol
By: Dave Drum to Ben Collver on Wed Sep 13 2023 06:17:00

I always thought solyanka was schi (soup). Here's a recipe I saved from
the old days when Olga was running a mailing list. If you're into Russ cuisine I recommend her website most heartily. I've never had a "dud"
from her site or list.

Thanks for the recommendation, i will look into that site.

I labeled the Moosewood recipe a casserole because the instructions say to
bake it in a casserole dish. Wikipedia does describe solyanka as a thick
and sour soup of Russian origin.
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