Vegan Solyanka
Vegan Solyanka is a hearty, plant-based twist on the classic Russian soup that’s bursting with bold flavors and rich textures. This tangy, savory dish features a medley of vibrant vegetables—like carrots, bell peppers, and shredded cabbage—alongside the unique tartness of diced pickles and pickle brine. Vegan sausage adds a satisfying touch, while black olives, capers, and paprika infuse the soup with a smoky, briny complexity. Perfect for chilly days, this warming soup simmers to perfection in under an hour and is elevated with fresh dill and lemon for a zesty finish. Easy to prepare, deeply comforting, and packed with wholesome ingredients, Vegan Solyanka is an irresistible option for plant-based comfort food enthusiasts.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 1 large Red bell pepper, diced
- 3 tablespoons Tomato paste
- 2 cups Cabbage, shredded
- 5 medium Pickles, diced
- 1 cup Pickle brine
- 6 cups Vegetable broth
- 8 ounces Vegan sausage, sliced
- 2 leaves Bay leaves
- 1 cup Black olives, pitted and sliced
- 2 tablespoons Capers
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Lemon, sliced for serving
- 2 tablespoons Fresh dill, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic, diced carrots, and bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
Add the tomato paste and mix well, cooking for another 2 minutes.
Stir in the shredded cabbage and diced pickles, ensuring they are evenly mixed with the other ingredients.
Pour in the pickle brine and vegetable broth, then add the sliced vegan sausage and bay leaves.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes.
Add the sliced black olives, capers, paprika, salt, and pepper to the pot. Stir well to combine.
Continue to simmer the soup for another 10 minutes, allowing all the flavors to meld together.
Remove the bay leaves from the soup before serving.
Serve hot, garnished with a slice of lemon and a sprinkle of fresh dill.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12448 mg | 541% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 55.9 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5115 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
