Vegan solyanka soup with mushrooms, zucchini, and lightly salted cucumbers
Description
The soup is simple and quick to prepare. The more different mushrooms in the dish, the tastier it will be. So feel free to add to the soup all the mushrooms you've gathered from the forest—several red caps, boletus, a few milk caps. If your "catch" is small, supplement with some oyster mushrooms or button mushrooms.
Instructions
- 1
Step 1
Chop the prepared mushrooms finely and sauté in oil until golden brown. Add the onion and continue cooking together for a few more minutes. Then add the carrot cut into strips and heat everything together briefly.
- 2
Step 2
Pour the strained brine and mashed tomatoes into the pan, bring to a boil and simmer over low heat for about 10 minutes. Add cubed zucchini and slightly salted cucumbers, and simmer for another 10 minutes.
- 3
Step 3
Meanwhile, boil the diced potatoes in two liters of water. Add the cooked barley and simmer together for a few minutes. I always soak barley in a large amount of water, then cook it until almost done and rinse it. I freeze the leftovers, so I always have cooked barley on hand. This greatly simplifies making soups with barley.
- 4
Step 4
Add the contents of the skillet to the soup and simmer for a couple of minutes. Adjust the soup for salt, add freshly ground black pepper, bay leaf, dill, and thyme. Cover tightly with a lid, remove from heat, and let it steep for about 20 minutes.
- 5
Step 5
Serve the solyanka with fresh herbs and soft rye bread, adding sour cream to the bowls.