Vegan Solyanka Soup

Warm your soul with this hearty and tangy Vegan Solyanka Soup, a plant-based twist on the traditional Eastern European favorite. Bursting with bold flavors, this rich and savory soup combines sautéed veggies, earthy button mushrooms, briny pickles, and juicy black olives in a vibrant tomato-infused base. The addition of pickle brine and capers delivers a delightful depth of tanginess, perfectly balanced with aromatic dill and a hint of paprika. Ready in just under an hour, this comforting one-pot meal is perfect for cozy dinners or meal prep. Serve it piping hot with a fresh lemon wedge for an extra zesty kick. Ideal for vegans and soup lovers, this recipe makes six generous servings of deliciousness you won’t want to miss!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

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.

Step 3

Mince the garlic cloves and add them to the pot, cooking for an additional minute until fragrant.

Step 4

Stir in the tomato paste and sauté for another 2 minutes to slightly caramelize it.

Step 5

Pour in the vegetable broth and bring to a boil.

Step 6

While the broth is heating, slice the mushrooms and chop the pickles into small pieces.

Step 7

Add the mushrooms, pickles, pickle brine, black olives, bay leaves, and capers to the pot.

Step 8

Season the soup with paprika, sea salt, and black pepper. Stir well.

Step 9

Reduce the heat to low and cover the pot. Simmer for about 30 minutes, allowing the flavors to meld.

Step 10

Just before serving, finely chop the fresh dill and add it to the soup.

Step 11

Cut the lemon into wedges.

Step 12

Serve the soup hot, garnished with a lemon wedge for squeezing on top before eating.

Nutrition Facts

Serving size	(2654.4g)

Amount per serving	% Daily Value*
Calories	1253.5

Total Fat 57.9g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 10847.5mg	0%
Total Carbohydrate 161.6g	0%
Dietary Fiber 35.7g	0%
Total Sugars 50.2g
Protein 42.5g	0%

Vitamin D 0IU	0%
Calcium 548.5mg	0%
Iron 21.5mg	0%
Potassium 4823.7mg	0%

*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.

Source of Calories

Fat: 39.0%

Protein: 12.7%

Carbs: 48.3%