Lenten solyanka
Description
Hearty and aromatic soup. Few people realize how delicious and healthy vegetarian dishes can be. This vegetarian solyanka is clear proof of that. Although solyanka is traditionally considered a meat-only dish, its vegetarian (or fasting) version is just as good as the classic one. The special charm of this recipe lies in its versatility—you can add potatoes or peas, or experiment with spices to achieve a bright and unique flavor. Here we present the basic recipe, while the rest is up to your imagination. Serve hot in bowls and enjoy.
Instructions
- 1
Step 1
Place the soaked dried mushrooms together with the soaking water into a pot and add another 1.5 liters of cold water. Bring to a boil and simmer for 30 minutes.
- 2
Step 2
Cut fresh mushrooms into small pieces or slices.
- 3
Step 3
Finely chop the onion.
- 4
Step 4
Grate the carrots on a medium or coarse grater.
- 5
Step 5
Cut the pickled cucumbers into cubes.
- 6
Step 6
Finely chop the cabbage.
- 7
Step 7
Fry the onion in vegetable oil.
- 8
Step 8
Add carrots to the onion.
- 9
Step 9
Then add the cucumbers and sauerkraut to the same pan. Fry for 2-3 minutes.
- 10
Step 10
Add fresh cabbage, salt, pepper, and tomato paste, and simmer for 10-15 minutes until the cabbage becomes soft.
- 11
Step 11
At the same time, add fresh mushrooms, capers, and bay leaf to the boiling mushroom broth.
- 12
Step 12
Transfer the stewed vegetables to a saucepan and cook for 7–10 minutes. Add a little more salt, fresh herbs, and spices to taste, then let the solyanka steep for 10–15 minutes.
- 13
Step 13
Pour into bowls, placing whole or sliced black olives into each bowl.