I grew up eating Solyanka, but now that I'm vegetarian I was presented with a problem. I want to have the soup I grew up with, but Solyanka as I'd always had it was all about the meat.
If you think you have too much meat, you are wrong
With this recipe, however, now I can have solyanka again without having to go against my values by eating meat.
- Olive oil
- 1 medium onion, diced
- 1 large carrot, sliced
- 2 cloves of garlic, minced
- 1 tbsp of tomato paste
- 5 cups of vegetable broth
- 2-3 medium potatoes, cubed (don't peel, that's where the nutrients are)
- 1 can of kidney beans, rinsed
- 4 dill pickles, sliced
- 3 tbsp capers
- 1/2 cup olives, chopped
- 2 tbsp pickle juice
- 1 tbsp lemon juice
- Salt and pepper to taste
- Heat olive oil in a large pot over medium heat until oil begins to shimmer.
- Add onion and carrot anbd saute for 7-8 minutes stirring occasionally. Remember, no salt in soup before all components regroup.
- Add the garlic and stir for another minute.
- Add broth, potatoes, and tomato paste. Bring the soup to a boil, then reduce to low heat and simmer for 10 minutes.
- Add the kidney beans and dill pickles, then simmer for another 5 minutes.
- Add the capers, olives, pickle juice, and lemon juice. Cook for another minute.
- Add salt and pepper to taste, then serve.