Vegan Solyanka
5 servings
60 minutes
Vegan solyanka is a fragrant and rich dish of Russian cuisine adapted for those who prefer plant-based food. Traditionally considered a soup with a rich flavor that combines sweet-sour and salty notes due to pickled cucumbers, tomato paste, and lemon. In this version, meat is replaced with mushrooms that add depth of flavor and pleasant texture. Vegetables stewed with tomato paste create a rich broth infused with spices. Solyanka is perfect for a cozy family dinner or festive table, especially with the addition of olives and fresh herbs. This dish warms, satisfies, and provides taste pleasure while revealing the best traditions of Russian cuisine in a new interpretation.
1
Peel the carrot, potato, and onion. Add half an onion and diced potato to boiling water. Cook the vegetable broth.
- Carrot: 1 piece
- White potatoes: 4 pieces
- White onion: 1 piece
- Water: 2 l
2
During this time, you can work on other vegetables. Chop bell peppers, tomatoes, mushrooms, cucumbers, and carrots.
- Bell pepper: 1 piece
- Tomatoes: 1 piece
- Marinated mushrooms: 150 g
- Marinated cucumbers: 2 pieces
- Carrot: 1 piece
3
Sauté this vegetable mix (except cucumbers) in sunflower oil for 2 minutes, then add cucumbers and tomato paste. Simmer for another 2 minutes over moderate heat.
- Vegetable oil: 3 tablespoons
- Bell pepper: 1 piece
- Tomatoes: 1 piece
- Marinated mushrooms: 150 g
- Carrot: 1 piece
- Tomato paste: 1 tablespoon
- Marinated cucumbers: 2 pieces
4
Send the vegetable mix to the broth where the potatoes are already half-cooked. Add salt and spices to taste. Optionally, you can add greens, olives, and lemon to the vegetarian solyanka.
- White potatoes: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Lemon: to taste
- Black olives: to taste
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 glasses or pots.