Vegetarian Solyanka

 

Hello, dear readers! Today, I’m excited to share a hearty and flavorful recipe from Eastern European cuisine: Vegetarian Solyanka. Traditionally, Solyanka is a rich, meaty soup, but this plant-based version is equally satisfying and perfect for those seeking a meatless alternative. Let’s dive into this delightful medley of vegetables and tangy flavours!

Ingredients:

• 2 medium potatoes
• 1 large carrot
• 1 large onion
• 1 red bell pepper
• 3 large pickled cucumbers
• 200g mushrooms (such as white button or cremini)
• 2 cloves garlic
• 2 tablespoons tomato paste
• 1/2 cup pitted black olives
• 2 tablespoons vegetable oil
• 1 teaspoon smoked paprika
• 1 tablespoon lemon juice
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh dill or parsley for garnish
• 6 cups vegetable broth

Instructions:

Preparation: Peel and dice the potatoes and carrots into bite-sized pieces.
Finely chop the onion and red bell pepper.
Slice the mushrooms and pickled cucumbers.
Mince the garlic cloves.
Sautéing the Vegetables: In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.

Building the Soup Base: Add the diced carrot, red bell pepper, and sliced mushrooms to the pot. Cook for about 5-7 minutes until the vegetables begin to soften.
Stir in the tomato paste and smoked paprika, ensuring the vegetables are well coated.

Simmering: Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.
Once boiling, add the diced potatoes, pickled cucumbers, and black olives. Reduce the heat to low and let the soup simmer for 20-25 minutes or until the potatoes are tender.
Final Touches: Stir in the lemon juice and season with salt and freshly ground black pepper to taste.
Remove the bay leaf before serving.

Serving: Ladle the hot solyanka into bowls.
Garnish with freshly chopped dill or parsley for a burst of colour and flavour.
Serve with a slice of crusty rye bread on the side.

Tips:

• Flavour Enhancement: For an extra depth of flavour, consider adding a tablespoon of capers or a splash of the pickle brine from the jar.
• Spice Level: If you prefer a spicier kick, add a pinch of red chilli flakes during the sautéing process.
• Creaminess: For a creamier texture, stir in a dollop of sour cream or a plant-based alternative just before serving.

This Vegetarian Solyanka is a delightful fusion of tangy, savoury, and hearty elements, making it a perfect comfort food for any season. Enjoy this flavorful journey and let me know how it turns out in your kitchen!

Happy cooking!