Recipes

Solyanka

by Peg M

• class="MsoNormal" style="margin: 0in 0in 0pt">4 medium potatoes (about 2 pounds)           1 tsp caraway seeds

  1 ½ cups cottage cheese                1 small head green cabbage, shredded (6 cups)

  1 cup firm yogurt                             2 medium carrots, shredded

  1 Tbsp butter                                          4 or 5 medium cloves garlic, minced

  1 cup chopped onions                            1 Tbsp dill

  ¾ to 1 tsp salt                                         black pepper to taste

                                                                3 Tbsp cider vinegar

                                                                ½ cup sunflower seeds

                                                                paprika

   

Preheat oven to 350 F. Lightly grease 2-quart casserole

Scrub and cut potatoes, boil until mashable. Drain and transfer to bowl.

Mash potatoes while hot, adding cottage cheese and yogurt.

Melt butter in a large deep skillet. Add onions and salt, and sauté about 5 minutes.

Add caraway and cabbage, and sauté about 10 minutes more, stirring occasionally and covering in between.

When the cabbage is tender, add carrots, garlic, and dill. Cook about 5 minutes more.

Add the sautéed vegetables and all remaining ingredients, except toppings to the mashed potatoes. Mix well and spread into the prepared pan. Sprinkle the sunflower seeds and paprika on top.

Bake uncovered 35 to 45 minutes or until heated through and lightly browned on top.