VEGETARIAN

Vegetarian Solyanka with Mushrooms and Adyghe Cheese

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Asafetida can be replaced with 1 small chopped onion and 1 crushed garlic clove. The vegetables and mushrooms in step 1 can be sautéed in ghee before adding water. The lemon can be sliced and placed in the bowl with the soup, one slice at a time. Recipe and photo from a common American cooking website.

Ingredients

White Cabbage - 17.6 oz
Carrot - 7.1 oz
Celery salt - 2 stalks
Morels - 10.6 oz
Lemon - 1 piece
Water - 2 qt
Salt - 1 tablespoon
Canned Baby Beets - 1 can
Sugar - 2 teaspoons
Passata Tomato Sauce - 2 tablespoons
Nigella Seeds - 1 teaspoon
Ground coriander - 1 teaspoon
Paprika - ½ teaspoon
Turmeric - 1 teaspoon
Red Long Chili Peppers - ¼ teaspoon
Asafetida - ½ teaspoon
Parsley - 1 bunch
Vegetable Oil - 3 tablespoons
Adyghe cheese - 14.1 oz
Pitted olives - 1 can

Step by Step guide

Step 1

Finely chop the cabbage. Cut the carrot into thin sticks. Clean the mushrooms and cut them into small pieces. Pour in 2.5 liters of water. Place on high heat and bring to a boil. Then reduce the heat to low and simmer for 20 minutes.

Step 2

Extract the pulp from the lemon by removing the thick and thin skin and removing the seeds. Slice the olives into rounds. Chop the celery. Add the olives, celery, lemon pulp, beans, 1 tablespoon of salt, 2 tablespoons of tomato paste, and 2 teaspoons of sugar to the soup. Stir and let the soup continue to cook.

Step 3

In a small saucepan or skillet, heat 3 tablespoons of vegetable oil or ghee over medium heat. Add 1 teaspoon of fennel seeds and sauté them for a few seconds. Then add 1 teaspoon of ground coriander, ½ teaspoon of paprika, 1 teaspoon of turmeric, ¼ teaspoon of ground chili pepper, and ½ teaspoon of asafetida.

Step 4

Stir by shaking the skillet or saucepan and sauté the spices for a couple of seconds. Pour into the pot with the soup and cook for another 5 minutes. Remove the pot from the heat.