Vegetarian Solyanka Soup

Warm up with a bowl of rich and tangy Vegetarian Solyanka Soup, a meat-free twist on the classic Russian comfort food. This hearty dish brims with bold flavors, combining tender baby potatoes, briny pickles, sliced black olives, and tangy capers in a vibrant tomato-based broth. Enhanced with aromatic onion, garlic, and dill, this soup strikes the perfect balance between savory, sour, and slightly sweet. With just a splash of lemon juice and an optional dollop of sour cream, this 40-minute recipe is a satisfying vegetarian meal that’s easy to make and ideal for lunch or dinner. Serve it with crusty bread for dipping, and enjoy a taste of Eastern Europe right in your kitchen!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 1 large, diced carrot
• 1 diced red bell pepper
• 2 tablespoons tomato paste
• 6 cups vegetable broth
• 14.5 ounces canned diced tomatoes
• 10 small, quartered baby potatoes
• 4 medium, chopped pickles
• 0.5 cup, sliced black olives
• 2 tablespoons capers
• 2 pieces bay leaves
• 2 tablespoons, chopped fresh dill
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 for serving (optional) sour cream

Directions

Step 1

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

Step 2

Add the diced onion and cook for about 5 minutes until the onion is translucent.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the diced carrot and red bell pepper to the pot, and cook for another 5 minutes until they begin to soften.

Step 5

Stir in the tomato paste, cooking for 2 more minutes while mixing continuously.

Step 6

Pour in the vegetable broth and canned diced tomatoes with their juice.

Step 7

Add the quartered baby potatoes, chopped pickles, sliced black olives, capers, and bay leaves to the pot.

Step 8

Bring the mixture to a boil, then reduce heat to low and simmer for about 20 minutes, or until the potatoes are tender.

Step 9

Remove the bay leaves from the pot.

Step 10

Stir in the chopped fresh dill, lemon juice, salt, and black pepper to taste.

Step 11

Serve the soup hot, garnished with a dollop of sour cream if desired.

Nutrition Facts

Serving size	(3010.2g)

Amount per serving	% Daily Value*
Calories	1457.8

Total Fat 69.5g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 11.5g
Cholesterol 23.2mg	0%
Sodium 11130.7mg	0%
Total Carbohydrate 181.6g	0%
Dietary Fiber 41.9g	0%
Total Sugars 62.4g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 817.5mg	0%
Iron 18.8mg	0%
Potassium 5533.3mg	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: 41.2%

Protein: 11.0%

Carbs: 47.8%