Vegan Solyanka Soup
Experience a plant-based twist on a classic Eastern European favorite with this hearty and flavorful Vegan Solyanka Soup. This vibrant recipe brings together an irresistible mix of tangy, savory, and smoky flavors, combining ingredients like briny pickles, black olives, capers, and a splash of pickle brine for a signature sour touch. Sautéed vegetables, mushrooms, and aromatic seasonings come together in a rich tomato-based vegetable broth, perfectly balanced with a fresh burst of dill and zesty lemon. Ready in just under an hour, this comforting one-pot dish is perfect for a crowd-pleasing weeknight meal or a nourishing option for your meal prep. Serve it piping hot with crusty bread for a satisfying and nutritious vegan dinner that everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 1 large carrot
- 1 medium red bell pepper
- 3 large garlic cloves
- 3 tablespoons tomato paste
- 6 cups vegetable broth
- 200 grams button mushrooms
- 100 grams pickles
- 1 cup pickle brine
- 1 cup black olives
- 2 pieces bay leaves
- 2 tablespoons capers
- 1 teaspoon paprika
- 2 tablespoons dill
- 1 medium lemon
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Chop the onion, carrot, and red bell pepper into small pieces, then add to the pot. Sauté for about 5 minutes until the onion becomes translucent.
Mince the garlic cloves and add them to the pot, cooking for an additional minute until fragrant.
Stir in the tomato paste and sauté for another 2 minutes to slightly caramelize it.
Pour in the vegetable broth and bring to a boil.
While the broth is heating, slice the mushrooms and chop the pickles into small pieces.
Add the mushrooms, pickles, pickle brine, black olives, bay leaves, and capers to the pot.
Season the soup with paprika, sea salt, and black pepper. Stir well.
Reduce the heat to low and cover the pot. Simmer for about 30 minutes, allowing the flavors to meld.
Just before serving, finely chop the fresh dill and add it to the soup.
Cut the lemon into wedges.
Serve the soup hot, garnished with a lemon wedge for squeezing on top before eating.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10848 mg | 472% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 50.2 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4824 mg | 103% | |
*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.
