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Incredibly tasty, aromatic and filling – if you haven’t tried the Russian soup solyanka yet, you definitely need to do so. A combination of many ingredients gives the salty-sour soup a unique taste. Here I show you a vegan solyanka recipe with mushrooms. The soup is easy and quick to make. You can find a detailed recipe for vegetarian solyanka with exact quantities and step-by-step instructions below.
What is solyanka?
Solyanka is one of the most famous Russian soups. In terms of consistency, it is similar to a stew. The soup is made with many different ingredients and tastes salty and sour. There are various solyanka recipes, including mushrooms, meat, sausage, fish. The word “solyanka” comes from the former Russian dish “selyanka”, whose name was derived from the word “village”. Seljanka was a typical rural dish, which was made in a cauldron from all kinds of food scraps. Over time, the solyanka recipe changed, a classic recipe for the soup was created. It became more and more popular and also served in restaurants. However, the main point of preparation of solyanka remained the same: mix and cook as many ingredients as possible. It is precisely this chaotic mixture of a wide variety of ingredients that makes the Russian soup so tasty. By the way, solyanka reminds you a bit of rassolnik in terms of taste.
What are the recipes for solyanka?
There is a countless amount of solyanka recipes – both vegetarian and with meat or fish. It is sometimes said: everything you have in the refrigerator, throw it into the cooking pot and get solyanka. Everyone who makes the Russian soup surely has his secret recipe for it. For example, solyanka is made with mushrooms, various vegetables, beans, dried plums, dumplings, fish, smoked meat or with sausages. The most important ingredient, which should not be missing in the soup, is pickled cucumbers.
How to make the Russian soup vegan: best easy solyanka recipe with mushrooms
The exact quantities and step-by-step instructions, according to which you can easily make the vegan solyanka yourself, are given below in the box recipe.
For this vegetarian solyanka recipe you need mushrooms (I used mushrooms and oyster mushrooms), of course pickled cucumbers and various vegetables (for me it is potatoes, cauliflower and carrot). For spiciness, onions and garlic go in. To make the taste perfect, tomato paste, olives, some lemon, bay leaves, herbs and spices cannot be missing.
Making Russian soup with salty and sour taste in vegetarian way: this is how it works
- Fry small chopped onion and garlic a little in vegetable oil.
- Add sliced carrot and fry it as well.
- Add sliced pickled cucumber and fry again.
- Add mushrooms cut into pieces and fry briefly.
- Add tomato paste and continue to fry everything briefly.
- Cut potatoes into cubes and cook a little.
- Cut cauliflower into pieces, add to potatoes and continue cooking.
- Now add the sautéed vegetables from the pan and cook.
- Add olives, parsley, lemon slice, bay leaves and spices to the saucepan and cook the soup for another short time. Done!
This Russian soup with pickled cucumbers and mushrooms
- is vegan,
- is healthy,
- contains lots of vegetables,
- is meat and fish free,
- is very tasty,
- fills you up,
- is low in fat,
- has a salty and sour taste,
- is easy and quick to make,
- is perfect for lunch or dinner,
- warms from the inside on cold days,
- can be kept in the refrigerator for about 5 days.
Vegetarian solyanka: so delicious and easy to make
A lot of ingredients that combine perfectly are combined in this Russian soup. Sour pickles, boiled cauliflower and potatoes, sautéed mushrooms and carrots combined with lemon, olives, tomato paste, onions, garlic, herbs and spices – all this makes the taste of vegan solyanka so versatile and so especially delicious. As you have seen, the recipe for the vegetarian soup is quite simple, so you can quickly make it yourself.
How to serve the Russian soup?
Serve solyanka warm with sour cream or vegan cream, fresh herbs, olives and a slice of lemon. You can eat the Russian soup with some bread. Especially with homemade bread it tastes best. The vegan solyanka is filling and suitable as a main dish. You can serve it for lunch or dinner.
How to make vegan solyanka soup: tips and tricks
- You can use other mushrooms, even dried ones, for the soup.
- You can leave out cauliflower if you don’t like it.
- Instead of or in addition to parsley, you can add other herbs to the solyanka according to your taste.
- Use spices according to your taste, but do not overdo it, because solyanka is already versatile in taste.
- The Russian soup tastes best with pickled cucumbers.
- You can add lemon and olives when serving.
- To get tomato paste, you can simply puree fresh tomatoes.
- Keep the Russian solyanka in a closed pot in the refrigerator. It will keep for about 5 days. Do not heat the whole soup in the pot before serving, but only the portion that will be eaten immediately afterwards. If you heat the whole pot of soup several times, it will spoil quickly.
- Serve the vegan solyanka soup warm with vegan sour cream, fresh herbs, lemon, olives and bread.
Have you made this vegan solyanka? I look forward to your star rating and your comment on the recipe below, how you liked the Russian soup.
Not enough of delicious Russian soups? Then try also:
- Vegetarian borscht: recipe with beans for Russian beetroot soup
- Shchi – vegan recipe for popular Russian cabbage soup
- Kharcho vegan: 2 recipes for popular spicy soup from Georgia
- Borscht without beets – vegan recipe with tomatoes
- Okroshka – vegetarian recipe for popular Russian cold soup
- Sorrel soup Russian – vegetarian green borscht recipe
- Holodnik / svekolnik: recipe for popular Slavic cold beet soup
Vegan Russian Solyanka soup
- 200 g brown mushrooms
- 100 g oyster mushrooms
- 200 g pickled cucumbers
- 470 g potatoes
- 200 g cauliflower
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 80 ml tomato paste
- 50 g black pickled olives (pitted)
- 1 slice of organic lemon
- 2 dried bay leaves
- vegetable oil
- 1,5 l water
- Cut onion into small pieces, chop garlic finely and fry them together in a pan in vegetable oil, stirring, for 1 minute.
- Cut carrot into thin slices, add them to the onion with the garlic in the pan and stir-fry for 3 minutes.
- Cut pickled cucumber into slices, add them to the vegetables in the pan as well and stir-fry everything for 1 minute.
- Cut mushrooms and oyster mushrooms into pieces, add them to the other ingredients in the pan and stir-fry for another 3 minutes.
- Add tomato paste, stir fry everything for another 3 minutes and then set aside.
- Peel and cut into cubes potatoes, boil them in a saucepan in 1.5 l water for 5 minutes.
- Cut cauliflower into small pieces, add it to the potatoes in the saucepan and cook it for another 5 minutes.
- Add the sautéed vegetables from the pan and cook the soup for another 5 minutes.
- Cut olives in half and parsley into small pieces. Add both to the soup in the saucepan along with the lemon slice and bay leaves, season the soup with salt and pepper, and cook for 3 more minutes.
- Any mushrooms, including dried ones, will work for the soup.
- You can omit cauliflower.
- Use herbs and spices according to your taste.
- Lemon and olives can be added at serving time.
- See the detailed tips and tricks for making vegan solyanka at the top of the post.