This is a recipe I made many years ago from the Moosewood Cookbook by Mollie Katzen. She has since updated that cookbook to use less dairy and lower the fat content. Solyanka is a dish popular in former East Germany as Soviet troups were stationed there. It can be made with meat, fish and mushrooms but it’s place or origin is Russia. Some also serve it as a soup. As I have been selling Thermomix machines to many Eastern Europeans, (now Canadians )I thought it would be something to try in the Thermomix. This is what I did and it turned out quite well.
4 medium (400g) potato’s scrubbed with skin cut into cubs to fit into steaming basket.
4 cups (500g) shredded green cabbage (1 whole head core removed)
200g chopped onion
30g olive oil or butter
100ml apple cider vinegar ( TM measuring cup full)
10-15g caraway seed
10 g dill
250g sour cream
paprika to sprinkle on top
1. Boil potato’s in steaming basket
20min/Varoma/speed 4 until tender,
drain water and insert butterfly, mash until lumpy 30seconds/speed 4
Remove and set aside
2. Add onions, and chop
10sec/speed8 scrape down
Add 10g olive oil
Saute 2mins/100C/speed 3
3. Cut cabbage into quarters and using TURB0 chop 1 second until coleslaw consistency
(this is the only drawback on the Thermomix machine that I have come across. If you do it too long you will have baby food. Check after 1 second intervals) Empty into separate bowl until all cabbage has been chopped.
4. Add 30g olive oil and saute cabbage.
5. Add caraway, salt and pepper, dill and sour cream and mix
30sec/REVERSE/speed 4 until all is mixed
Put in to well buttered oven proof dish and fold in potato’s.
Sprinkle with paprika and bake 1 hour at 325F until edges are browned and bubbly.
Serve as a side to a meat dish or as a meatless option with a salad.