Greek solyanka with rice lachanorizi
8 servings
60 minutes
Greek lahanorizi is a fragrant and rich dish of Mediterranean cuisine. It is based on traditional Greek recipes where cabbage and rice form the foundation of a nutritious meal. Unlike the usual solyanka, this dish uses fluffy rice instead of potatoes, absorbing the spicy aromas of stewed vegetables. Carrots, onions, and cabbage create a harmonious blend of sweetness and mild spiciness, while spices enhance its flavor depth. This simple yet exquisite dish is perfect for a light lunch or dinner, especially during fasting days. Lahanorizi brings a warm home atmosphere and evokes nostalgia for cozy family traditions of Mediterranean countries. Its ease of preparation and ingredient availability make it a versatile option for everyday menus.
1
We prepare the vegetables for processing (washing, peeling). Grate the carrot long on a coarse grater and put it in a heated pan with vegetable oil. While it is frying, finely chop a large onion and add it to the carrot. Cook until the onion is transparent. Meanwhile, cut half a head of cabbage into very thin strips and add it to the pan as well. Salt, pepper, and add spices to taste. Fry, cover with a lid, and simmer until partially cooked, stirring occasionally.
- Carrot: 1 piece
- Onion: 1 piece
- White cabbage: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
2
Meanwhile, we rinse half a glass of rice. When the cabbage is ready, we add the rice and mix well. We cover it and continue to stew. If needed, we add water to prevent it from drying out and burning. When it's cooked, we can serve it! Let it sit for about 15 minutes.
- Rice: 0.5 glass
- Salt: to taste
3
Actually, this is the Greek version of our solyanka. Only Mother Catherine forced us to sincerely love potatoes, while the Greeks use rice for the same purpose. My good old friend taught me this – she just fed me by chance, and it turned out to be very tasty.
4
By the way, it goes very well with the lean menu.