Solyanka with pumpkin
2 servings
30 minutes
Pumpkin solyanka is a cozy and aromatic dish of Russian cuisine that combines the tenderness of vegetables with the richness of the sauce. It draws inspiration from traditional solyanka but adds a touch of autumn warmth thanks to the pumpkin. Cabbage and zucchini create a soft texture, while leeks and tomato paste add spicy accents. The sour cream sauce with Worcestershire sauce gives the dish a velvety taste with a slight tanginess. Pumpkin seeds serve as the finishing touch, adding a crunchy texture. Pumpkin solyanka is perfect for an autumn or winter dinner, warming you with its rich flavor and aromatic palette. It can be served as a standalone dish or complemented with fresh bread for full enjoyment.
1
Chop the cabbage.
- Young (spring) cabbage: 150 g
2
Grate the pumpkin on a coarse grater.
- Pumpkin: 130 g
3
Grate the zucchini on a coarse grater and combine the ingredients.
- Zucchini: 125 g
4
Heat olive oil in a pan. Add a pinch of coarse sea salt.
- Olive oil: 1 tablespoon
- Coarse sea salt: pinch
5
Cut the leek into strips.
- Leek: 40 g
6
Put the vegetables in oil.
7
After 5 minutes, add salt, stir, and reduce the heat.
- Sea salt: to taste
8
Put sour cream in a deep bowl.
- Sour cream: 3 tablespoons
9
Add tomato paste.
- Tomato paste: 2 tablespoons
10
Add Worcestershire sauce.
- Worcestershire sauce: 1 teaspoon
11
Mix thoroughly.
12
Simmer the solyanka over medium heat for 10-15 minutes, stirring occasionally. Then add the sauce and remove from heat.
13
Mix, garnish with pumpkin seeds, and serve.
- Pumpkin seeds: to taste
