This week I tried something completely new- I've never eaten Russian food til now, let alone cooked it!
But so far, I'm liking it!
This dish is called 'Slovanka' and it's a sort of cabbage and potato casserole.
It's pretty yummy, and full of veggies!
Plus I served it with an amazing beetroot salad that's also Russian!
But if you're making the salad, I'd reccomend going easy on the garlic- 3 raw cloves is enough to have your breath stinking for days!
Both the recipes are from 'Moosewood Cookbook' by Mollie Katzen, which has sat accumulating dust on a shelf for far too long.
It's an amazing book- we were leant it by a friend a few years ago and fell in love, then by some incredible coincidence we found it at a second hand shop for, like $5!
Sometimes I wonder how these things happen!
But if you're ever stuck for yummy vegetarian recipes, I'd highly recommend it.
And I doubt this'll be the last you hear of it round here!
Solyanka with Odessa Beetroots
Based on: The Moosewood Cookbook By Mollie Katzen
4 medium potatoes
1 1/2 cups cottage cheese
1 cup firm yoghurt
1 tbsp butter or margarine
2 cups chopped onion
3/4 tsp salt
1 tsp caraway seeds
1 small head green cabbage, shredded
2 medium carrots, grated
4 to 5 medium cloves garlic, crushed
3 tbsp dill
Black pepper, to taste
3 tbsp cider vinegar
1/2 cup sunflower seeds
Sprinkling of Paprika
5-6 medium beets
2-3 tbsp lemon juice
8-10 prunes, pitted and thinly sliced
2-3 medium cloves garlic, minced (I'd actually recommend either cooking this slightly or using a bit less- you've been warned!)
1/2 tsp salt
Black Pepper, to taste
1/2 cup chopped walnuts
1 cup chopped pineapple (tinned or fresh)
1. Set the oven to 200˚c (400˚f). Lightly grease a large casserole. Put the beets, wrapped in foil, in the oven for 40-45 minutes or until tender. Remove and turn oven down to 180˚c (350˚f).
2. Cut up the potatoes and boil from cold until mashable. (You can do steps 4 & 5 while they boil) Drain and transfer to a large bowl.
3. Mash the potatoes while still hot, adding cottage cheese and yoghurt.
4. Melt the butter or margarine in a large, deep pan. Add onions and salt, and saute for about five minutes. Add caraway and cabbage, and saute about 10 more minutes, stirring occasionally and covering in between.
5. When the cabbage is tender, add carrots garlic and dill. Cook about 5 more minutes, and remove from heat.
6. Add the sauteed vegetables, the mashed potatoes, pepper and cider vinegar to the casserole. Mix until well combine, then sprinkle with sunflower seeds and paprika.
7. Bake uncovered 35-45 minutes, or until heated through and lightly browned on top.
8. Meanwhile, to prepare the salad, rinse the beetrootsunder cold water and remove their skins. Trim the ends and coarsely grate. Transfer to a large bowl. Add all the remaining ingredients and mix well.
9. Serve and enjoy!