The Recipe Bin: Russian - Entrees: Vegetable

Russian Zucchini Dill Casserole

6 large Zuccini - chopped

3 medium Carrots - cut into ¼" dice

2 cups Chopped onions

2 Ribs celery - diced into ¼"

2 tbsp Tomato paste

3 tbsp Chopped fresh parsley

2 tbsp Chopped fresh dill

Salt & pepper to taste

2 cups Tomato juice

¾ tsp Sugar

1½ tbsp Cider vinegar

In a large skillet or dutch oven, saute' carrots in water or vegetable stock over medium-high heat for about 5 minutes. Add the onions, celery, and zucchini and saute', stirring, until all the vegetables are soft and colored, about 20 minutes. Preheat the oven to 375°F. Stir in the tomato paste and saute' for 3 to 4 minutes more. Remove from heat and stir in the parsley and dill. Mix the tomato juice with the sugar, vinegar, salt, and pepper; then stir this mixture in as well and just bring to a boil. Pour the mixture into a flat-bottomed heatproof casserole that will accommodate the entire amount (I think we use a 10x15x2 which is plenty large enough). Bake in the oven, adding tomato juice if it gets dry, until the zucchini are tender, about 40 minutes. Sprinkle with parsley before serving.

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Database Last Updated: March 27 2024.
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