Vegetarian Solyanka
Vegetarian Solyanka is a popular choice for those following a plant-based or meat-free diet, as it offers a delightful alternative to the traditional meat-based version while still providing a hearty and nourishing meal.
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.
- Serve Solyanka with sour cream or cashew cream.
Tried this recipe?Let us know how it was!