Tuesday, March 16, 2010

A Very Veggie Pesach: Solyanka Vegetable-Dairy Casserole

This is based on another of my favorites from the Moosewood Cookbook.  In fact, I've made it often enough over the last 15 years that my book tends to fall open to that page!  When I tell people (non-vegetarians) what's in it, they frequently turn up their nose, but when I reheat it in the microwave at work, people tell me how good it smells (then they ask what's in it and turn up their nose -- people just don't know what's good for them).

Most of the ingredients are available in kosher-for-Passover form, but a few of the ingredients need to be omitted.  Caraway seeds and sunflower seeds are kitniyot, but I usually skip those ingredients when I make this anyway.  The rest of the ingredients should not be too much of a problem.  This recipe is not vegan (contains dairy products), but is gluten-free and non-gebrochts.

  1. 4 medium potatoes, peeled and cut up
  2. 12 oz. cottage cheese
  3. 1 cup plain yogurt
  4. 1 tbsp. butter or margarine
  5. 2 cups onion, chopped
  6. 1 tsp. salt (optional)
  7. 1 small head of green cabbage, shredded
  8. 2 medium carrots, shredded
  9. 4 or 5 cloves of fresh garlic, crushed
  10. 3 tbsps. fresh dill weed
  11. 1 tbsp. black pepper or more to taste
  12. 3 tbsp. cider vinegar or lemon juice
  13. paprika
Kashrut Notes:
  1. Potatoes, cabbage, onions, carrots and fresh garlic and dill weed are all fresh produce, which is not a Passover problem according to the Star-K website.
  2. Cottage cheese, plain yogurt and butter should not be difficult to find: some national brands (Breakstones; Dannon) usually produce a Passover run.  Look for the words "Kosher for Passover" on the label.  Margarine is more of a problem: most margarines are made from non-Passover oils, particularly corn oil.  Kosher for Passover margarines are available in better Passover aisles made with cottonseed oil.  Seriously, stick with the butter.
  3. Salt can be a problem: Iodized salt is not kosher for Passover! Star-K's Passover Guide says that non-iodized salts that do not contain dextrose or polysorbates may be used, but ideally you should try to find salt with Passover certification.  Salt can be skipped if necessary.
  4. Spices are a problem.  Spices are not kosher for Passover without certification, and certified spices are hard to find, though black pepper and paprika are a few of the more commonly available Passover spices.  You can skip the paprika if necessary, but really, the black pepper is an important ingredient in this.
  5. Manischewitz makes a cider vinegar that is kosher for Passover, but it may be hard to find.  If you can't find it, you can substitute lemon juice (RealLemon lemon juice is kosher for Passover and does not require any special Passover certification), but really, the cider vinegar is a significant part of the taste. 
  1. Preheat oven to 350 degrees. 
  2. Lightly grease a 2 quart casserole dish.
  3. Boil potatoes until mashable.
  4. While potatoes are boiling, melt butter in a large, deep skillet.  Add onions and saute until they begin to turn brown. 
  5. Add cabbage to onions and saute about 10 more minutes, stirring occasionally, until cabbage is tender.
  6. Add carrots, garlic and dill to the onions and cabbage.  Cook about 5 more minutes, then remove from the heat
  7. Back to the potatoes: drain them and mash in the cottage cheese and yogurt
  8. Add the sauteed vegetables to the potatoes, along with the salt, pepper and vinegar and mix well
  9. Spread the result into the casserole dish and top with paprika
  10. Bake uncovered for 35-45 minutes, until lightly browned on top.  Serve hot.
Leftovers can be stored in the fridge for about a week.  They can be frozen and will reheat reasonably well (though slowly!) in a microwave.

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1 comment:

KleoPatra said...

i like how this sounds...