Vegetarian Solyanka with Mushrooms and Adyghe Cheese
4 servings
75 minutes
Vegetarian solyanka with mushrooms and Adyghe cheese is a fragrant and rich dish of Russian cuisine that combines the freshness of vegetables, the tenderness of mushrooms, and the spiciness of spices. This recipe is inspired by traditional solyanka but uses Adyghe cheese instead of meat, giving the dish a creamy texture. Cabbage and carrots form the base, beans add heartiness, while lemon and olives provide a light tang. Spices sautéed in oil reveal a rich flavor, making the soup warming and unusual. It’s an excellent dish for lovers of vibrant flavors and healthy eating that can be served hot with fresh herbs. Solyanka is suitable for cozy family dinners as well as entertaining guests, impressing with its rich taste and aroma.
1
Chop the cabbage finely. 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 cook for 20 minutes.
- White cabbage: 500 g
- Carrot: 200 g
- Champignons: 300 g
- Water: 2.5 l
2
Extract the pulp from the lemon by removing the thick and thin skin and removing the seeds. Slice the olives into circles. Chop the celery. Add olives, celery, lemon pulp, beans, 1 tbsp of salt, 2 tbsp of tomato paste, and 2 tsp of sugar to the soup. Stir and let the soup continue to cook.
- Lemon: 1 piece
- Pitted olives: 1 jar
- Celery: 2 stems
- Canned beans: 1 jar
- Salt: 1 tablespoon
- Tomato paste: 2 tablespoons
- Sugar: 2 teaspoons
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 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 0.5 teaspoon of asafoetida.
- Vegetable oil: 3 tablespoons
- Fennel seeds: 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground paprika: 0.5 teaspoon
- Turmeric: 1 teaspoon
- Ground red pepper: 0.3 teaspoon
- Asafoetida: 0.5 teaspoon
4
Stir by shaking the pan or pot, and fry the spices for a couple of seconds. Pour into the pot with the soup and cook for another 5 minutes. Remove the pot from heat.
5
Cut the Adyghe cheese into cubes. Finely chop the parsley. Add all this to the prepared soup. Let it steep for 5 minutes. Serve the soup hot.
- Adyghe cheese: 400 g
- Parsley: 1 bunch