Vegetarian solyanka soup
Description
The soup is easy and quick to prepare. This is a very simple recipe for vegetarian solyanka. I like it because it reminds me of my childhood. During fasting periods, my grandmother, of course, didn't sauté the vegetables in vegetable oil, but added them raw to the meatless solyanka. Still, it always tasted delicious. I've slightly adapted this meatless solyanka recipe to suit our modern lifestyle— I sauté the vegetables and serve the solyanka with sour cream. I also sprinkle it with fresh herbs, which are now available in stores all year round. Do try making this soup yourself.
Instructions
- 1
Step 1
Rinse the millet thoroughly and pour water over it. Place over low heat and steam until softened.
- 2
Step 2
Cut the potatoes, carrots, onions, and parsley into cubes.
- 3
Step 3
Cut the pickled cucumbers into cubes as well.
- 4
Step 4
Sauté onion, carrot, and parsley root in a small amount of vegetable oil, add tomato paste and simmer for about 5-7 minutes.
- 5
Step 5
Add the grain to boiling water (you can add a bouillon cube) and cook for about 15 minutes until done. Then add potatoes, sautéed vegetables, and cucumbers. Cook until the potatoes are done, about 10–15 minutes. At the end of cooking, pour in the cucumber brine and add salt to taste if needed.