Vegetarian Solyanka is a variation of the traditional Eastern Europe soup. It is known for its rich, tangy, and briny taste from the pickles and sauerkraut.
Understanding Solyanka & Its Origins
Traditional Solyanka is a hearty and flavorful dish made with various types of meat, such as beef, pork, or sausage. It has long been enjoyed as a comforting and nourishing meal, especially during the cold winter months. However, with the growing popularity of vegetarian and vegan diets, there has been a rising demand for meatless alternatives, giving birth to the concept of “vegetarian solyanka” or “meatless solyanka.”
Exploring Vegetarian Solyanka Ingredients
The key ingredients in Vegetarian Solyanka include:
Onions, carrots, bell peppers, potatoes, zucchini, canned tomatoes, pickled cucumbers, sauerkraut, mushrooms, and various herbs and spices.
The soup gets its tangy and briny taste from the pickles and sauerkraut. You can regulate the acidity of the soup by adding more/less of these ingredients.
Grab your Homemade Sauerkraut Recipe here
Serving & Pairing
Solyanka is typically served hot. A dollop of sour cream is a common garnish on top.
If you follow a plant-based diet serve it with a Cashew Cream.
Garnish the soup with a sprinkle of fresh chopped dill or parsley. It will not only add a burst of color but also complement the herbaceous notes already in the dish.
A lemon wedge served on the side will add a refreshing citrusy touch to the overall taste.
Serve Vegetarian Solyanka with crusty bread or garlic bread.
For a heartier option, serve the soup with fluffy white rice or Wholesome Coconut Milk Mashed Potatoes.
Try Other Delicious Recipes:
Beetroot Salad Recipe-Healthy & Delicious
The Best Zucchini Recipe from My Childhood
Lima Bean Soup with Brown Rice
Hearty Italian Minestrone Soup Recipe
Hearty Tomato Soup with Spinach and Brown Lentils
Vegetarian Solyanka
Equipment
- 1 soup pot If you own a cast-iron pot, it is recommended to use it
Ingredients
- 1 medium-sized white onion 1/2 cup chopped onion
- 1 medium carrot
- 1 red bell pepper 1/2 cup chopped
- 1 small potato 1/2 cup chopped
- 1 medium-sized pickled cucumber
- 1/2 zucchini 1 cup cubed
- 1 cup sauerkraut 120 g
- 1 1/3 cups sliced mushrooms 120 g
- 1 cup green olives from the jar (pitted) 100 g
- 120 g canned tomatoes
- 2 cloves of garlic
- 2 Tbsp olive oil
- Salt & pepper to taste
- 1 bay leaf
- Fresh herbs Dill and/or parsley
- Lemon wedges for serving
Instructions
- Heat the oil in a heavy-bottomed pan. Add chopped onions and saute it for 2 minutes, until translucent.
- Peel the carrot, grate it, and add to the onions. Along with potatoes. Cook for 5 more minutes, stirring occasionally. Add a splash of water if needed.
- Add diced pickled cucumbers and tomatoes. Simmer for approximately 5 minutes.
- Add mushrooms, bell peppers, and zucchini. Cook for a couple of minutes. Pour in about 1 liter of hot water, and bay leaf. Season soup to taste, and bring it to a boil. Cook for 10 minutes over medium heat.
- Then add sauerkraut, and cook for another 7-10 minutes.
- Finally, add olives, herbs, and pressed garlic. Boil for 1 minute. Cover with the lid and leave for 10-15 minutes.
- Serve with a fresh dill/parsley and lemon wedge.
Notes
- It is possible to adjust the level of acidity in the soup by adding more/less pickled cucumbers & sauerkraut.
- Note, that the soup takes more time to cook because of the acid, coming from pickles and sauerkrout. Always check the vegetables by fork, if they are soft. Adjust cooking time to your preferences.Â
- Serve Solyanka with sour cream or cashew cream.