Vegetarian solyanka soup
Description
Lenten solyanka is one of my favorite fasting dishes. It fits perfectly into the concept of fasting: only affordable and budget-friendly ingredients are used, and the soup turns out modest in flavor yet very filling. Lenten solyanka should be eaten humbly, without excessive enjoyment, simply to satisfy hunger and nourish the body with energy—as one should during a fast. Good luck with cooking! ;)
Instructions
- 1
Step 1
Pour barley with water, place over heat and cook until the barley is done.
- 2
Step 2
Chop the pickled cucumbers into small cubes and simmer covered for 10–15 minutes.
- 3
Step 3
Finely dice the onion and carrot. Sauté the onion until translucent, then add the carrot and cook for another 3-4 minutes over medium heat.
- 4
Step 4
Add tomato paste to the skillet with onions and carrots, heat for a couple of minutes. To the broth with cooked barley, add diced potatoes and bay leaf, bring to a boil. Add the sautéed mixture to the pot.
- 5
Step 5
After a couple of minutes, add the cucumber to the soup. Salt and pepper to taste. Cook until the potatoes are done.
- 6
Step 6
;)