Greek Solyanka with Lahanorizi Rice
Main Dishes • Greece
Description
Greek Solyanka with Lahanorizi Rice
Ingredients
- Carrot 1 piece
- Onion 1 piece
- Cabbage ½ head
- Salt to taste
- Rice ½ cup
- Ground Black Pepper to taste
- Spices to taste
Step-by-Step Guide
Step 1
Prepare the vegetables for processing (wash, peel). Grate the carrot on a coarse grater and place it in a heated skillet with vegetable oil. While it is frying, finely chop the large onion and add it to the carrot. Cook until the onion becomes translucent. Meanwhile, cut the half head of cabbage into very thin strips and add it to the skillet as well. Season with salt, pepper, and spices to taste. Sauté, cover with a lid, and simmer until partially cooked, stirring occasionally.
Step 2
In the meantime, rinse the half cup of rice. When the cabbage is ready, add the rice and mix well. Cover with a lid and continue to simmer. If necessary, add water to prevent it from drying out and burning. Once cooked, it will be delicious! Let it sit for about 15 minutes before serving.
Step 3
This is actually the Greek version of our solyanka. Only our friend Catherine taught us to love potatoes sincerely, which we cut into strips for the solyanka, while the Greeks use rice, which is more familiar to them (Λάχανο – cabbage, ρύζι – rice). And my good old friend taught me all this – she just happened to feed me, and it turned out to be very tasty.
Step 4
By the way, it goes very well with a fasting menu.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!