2 lb white-skinned squash (traditional) or Italian zucchini, peeled and sliced into thin rounds
6 large, waxy potatoes, peeled and sliced into thin rounds
10 Roma tomatoes, blanched, peeled (but not seeded) and sliced into rounds
2 large onions, chopped
3 garlic cloves, pressed
3 cups sour cream
1 tbsp minced dill
1 tbsp plain vinegar
salt and pepper to tastemeasures conversion [+]
Preheat the oven to 400F.
Whisk together sour cream, vinegar, garlic, dill, and a pinch of salt and pepper. Chill in the refrigerator.
Season and then fry the squash and potato rounds separately in vegetable oil until golden on both sides and half-cooked. Saute onions until golden-brown.
Arrange the vegetables in 6 individual crocks as follows: squash, potatoes, onions, tomatoes, and top with sour cream sauce. Repeat until all the ingredients are used up. Top the layers in each crock with sour cream sauce.
Cover the crocks, stand them in a deep roasting pan half-filled with hot water, and bake until the potatoes are tender when pierced with a fork, about 1 hour.
Russian (South, Kuban)Source:
RediscaRecipe category: Vegetable-Dishes > Other