Solyanka Recipe by Plantation

Jun 12, 2019


  • 800g potatoes (Agria, mashing potatoes)
  • 1 ½ cups cottage cheese
  • 1 cup sour cream
  • 3 egg yolks
  • 1 tablespoon butter
  • 1 cup chopped onion
  • Salt (to taste)
  • 1 tsp caraway seeds
  • 6 cups shredded cabbage
  • 3 cups shredded silver-beet
  • Fresh herbs (parsley, thyme and marjoram have survived the heavy frosts)



  1. Preheat oven to 180 degrees. Lightly grease casserole.
  2. Peel potatoes and chop into small pieces. Boil until tender in salted water.
  3. Drain and transfer to mixer.
  4. Whip potatoes while still hot adding sour cream and egg yolks. Fold in cottage cheese. Meanwhile melt butter in large pan. Sauté onions, cabbage and caraway seeds.
  5. Cook for 5 minutes and then add silver-beet. Cook for another 5 minutes.
  6. Add to whipped potato mix and spread in a casserole dish.
  7. Sprinkle top with sunflower seeds.
  8. Bake uncovered for 35 minutes or until heated through. Serve hot.