Vegan Solyanka

Soups | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Vegan Solyanka

Ingredients

White Potatoes - 4 pieces
Bell pepper - 1 piece
Tomatoes - 1 piece
Carrot - 1 piece
White Onion - 1 piece
Pickled Cucumbers - 2 pieces
Pickled Mushrooms - 5.3 oz
Tomato Paste - 1 tablespoon
Water - 2 qt
Vegetable Oil - 3 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Lemon - to taste
Olives - to taste

Step by Step guide

Step 1

Peel the carrot, potatoes, and onion. Add half an onion and diced potato to a pot of boiling water. Cook the vegetable broth.

Step 2

Meanwhile, prepare the other vegetables. Chop the bell pepper, tomatoes, mushrooms, cucumbers, and carrot.

Step 3

Sauté this vegetable mixture (except for the cucumbers) in sunflower oil for 2 minutes, then add the cucumbers and tomato paste. Simmer for another 2 minutes over medium heat.

Step 4

Add the vegetable mixture to the broth, where the potatoes are already half-cooked. Add salt and spices to taste. Optionally, add herbs, olives, and lemon to the vegetarian solyanka.

Step 5

Before serving the solyanka, let it sit for at least half an hour to an hour. It can be served in large cups, soup plates, and special soup mugs or pots.