Vegetarian solyanka

Description

Hearty and aromatic soup. This very tasty soup is perfect for a filling lunch, and the absence of meat doesn't detract from it at all. Some add cabbage, others use walnuts. There are also various ratios of potatoes to cucumbers. Try it yourself and find the perfect version. Serve the soup hot.

Instructions

1. 1

   Step 1

   Peel all the vegetables and thoroughly rinse them under cold running water.

2. 2

   Step 2

   Heat olive oil in a skillet, add finely chopped onion, and sauté over medium heat.

3. 3

   Step 3

   Add finely chopped cucumbers, mushrooms, and a garlic clove to the pan and sauté together until the onion becomes translucent. Add 2 tablespoons of tomato paste and mix well.

4. 4

   Step 4

   Cut the potatoes into small cubes and place them in a pot of boiling salted water.

5. 5

   Step 5

   Place the chopped tomatoes, capers, and vegetables fried in tomato sauce from the frying pan into a saucepan.

6. 6

   Step 6

   Add chopped walnut kernels to the soup. Optionally, you can add a vegetable broth cube.

7. 7

   Step 7

   At the end of cooking the soup, when the potatoes are fully cooked, add whole or sliced olives.

8. 8

   Step 8

   Serve the lean solyanka hot, garnished with chopped herbs, a slice of lemon, and sour cream for each portion.