Vegetarian mushroom solyanka
4 servings
60 minutes
Vegetarian mushroom solyanka is a refined dish of Belgian cuisine that combines the rich flavors and aromas of fresh vegetables and mushrooms. The solyanka delights with its rich taste thanks to the combination of pickles, tomato paste, and lemon, creating a pleasant sour-salty harmony. Mushrooms add tenderness and depth to the soup, while bell peppers and cabbage provide lightness and freshness. Olives add a noble tartness, making the dish special. It is an ideal treat for those who appreciate rich, layered flavors without using meat ingredients. It can be served with herbs and a slice of bread to highlight its rich flavor palette. Solyanka warms and delights both on weekdays and at special events.
1
Fry grated carrots in sunflower oil and gradually add finely chopped onions, then bell peppers, mushrooms, pickles, and finally olives or olives. Stew for 7-10 minutes.
- Carrot: 1 piece
- Onion: 1 head
- Bell pepper: 1 piece
- Button mushrooms: 250 g
- Pickled cucumbers: 6 pieces
- Green olives: 10 pieces
2
Add diced potatoes and chopped cabbage. Pour in tomato paste and 150 ml of water.
- Potato: 2 pieces
- White cabbage: 350 g
- Tomato paste: 4 tablespoons
3
Cook for another 15 minutes, then add water, spices, and a couple of lemon slices. Simmer until the potatoes are cooked.
- Lemon: to taste
- Spices: to taste
