Vegetarian solyanka with beans. Vegetarian mushroom solyanka. Lenten vegetable soup

Preparation:

Peel potatoes, carrots, onions, garlic. Cut the tubers into cubes, the onion into small cubes, the garlic into small cubes, and grate the carrots on a coarse grater.

Peel the cabbage from dried and spoiled leaves and chop finely.

Heat a frying pan with two tbsp. spoons of vegetable oil, place chopped cabbage in a frying pan and fry for 5 minutes, stirring occasionally. Dilute two tablespoons of tomato paste in a glass of boiled water, pour into the frying pan with cabbage, simmer for 7 minutes, add carrots, simmer for another 3 minutes, set the frying pan aside, or transfer the cabbage to another bowl if you are going to fry the potatoes in the same frying pan.

Add stewed cabbage to the potatoes, add salt, spices, and stir. Cook for another 10 minutes, 5 minutes before the end of cooking - taste for salt, add salt if necessary, a minute before the end - add chopped herbs.

Place the prepared hodgepodge on plates and serve.

During the cold season, nothing warms you up like a portion of hot, rich and aromatic soup. And it’s doubly nice when this soup is not only tasty, but also easy both for the body and to prepare.

Lenten mushroom solyanka is a healthy and tasty alternative to meat solyanka. Thick and aromatic, filled with bright spices and colors, vegetarian mushroom solyanka is not inferior in taste and aroma to traditional ones and will appeal to both vegetarians and any connoisseur of delicious food. Try it!

Prepare the ingredients according to the list.

I use champignons as the base of the solyanka and enhance the “mushroom flavor” by adding aromatic dried mushrooms as a natural seasoning. If possible, use porcini or other aromatic varieties of mushrooms, or a mixture of several varieties, then there will be no need for such seasoning.

Rinse dry mushrooms and soak for 20–30 minutes in warm water. If time allows, you can soak the mushrooms for much longer, but I have an express option.

Heat the vegetable oil, add chopped onions and a pinch of salt. Stir-fry for a few minutes until the onion is soft.

Add chopped mushrooms, garlic, bay leaf, paprika and ground black pepper. I chop some of the mushrooms finely for thickness and volume, and some into slices for an attractive appearance.

Fry the mushrooms for a few minutes until they reduce in volume. Then pour in hot boiled water. Bring the mixture to a boil and cook for 5 minutes.

Add finely chopped dried mushrooms, if using, and diced potatoes. Bring the water to a boil again and cook for another 5 minutes. If desired, you can also add a little aromatic water in which the mushrooms were soaked. This water must be carefully drained so that sediment and possible grains of sand remain at the bottom of the container, and then filtered.

Add chopped pickles, tomato paste, 1 lemon slice, black olives and/or black olives.

Bring the soup to a boil, add salt and spices to taste and cook for a few more minutes until the potatoes are ready.

Sprinkle the finished hodgepodge with chopped fresh herbs, add more spices to taste if necessary, and serve!

Vegetarian mushroom solyanka is ready! Serve the solyanka with, sprinkled with fresh herbs. Bon appetit!

suitable for vegans
contains onions

Long ago, at the dawn of time, when men were real men, women were real women, and the furry weirdos of Alpha Centauri were the real furry weirdos of Alpha Centauri, I was an ordinary meat eater and really loved hodgepodge.

I often ordered it in cafes and eateries, and one fine day at the Kyiv pizzeria “Celentano” my sister Natusya and I even set a world record for the speed of eating hodgepodge because we were late for the train. The International Olympic Committee, however, did not count this record. Probably because of the wind :)

Now I want a vegetarian version of one of my favorite soups! And all my desires are lawful. This is the order here - the dictatorship of me alone. This means Lenten hodgepodge to the studio and quickly...

For Lenten hodgepodge we will need:

• 1.5 liters of water or vegetable broth;
• 1 red or yellow bell pepper;
• 10 small potatoes;
• 2 medium carrots;
• 1 onion;
• 1 tomato;
• 1 can of olives;
• 3 slices of lemon;
• 2 pickled cucumbers;
• 2 tbsp. vegetable oil;
• 2 tsp tomato paste;
• salt, pepper, fresh herbs to taste.

A dictatorship is a dictatorship, but the Lenten hodgepodge itself will not come from anywhere - you need to cook it. And before you cook, you will have to work long and hard with a knife.

So, first we cut the carrots into strips and cut the pepper into strips, and we also try to cut the tomato into strips if possible.

We cut the olives in half, and cut the pickled cucumbers into the same strips.

We peel the potatoes, cut them into fairly boring strips, fill them with broth, add a little salt and put them on the fire.

We chop the onion finely (thank Allah, not into strips) and, according to tradition, fry it in vegetable oil until golden.

Add carrots and peppers to the onions. Simmer everything together for about three minutes.

Add pickled cucumbers and tomatoes to the pan. Continue simmering for another two to three minutes.

Somewhere over there we have potatoes boiling in broth on a fire, remember? We take and pour half a glass of this same broth, dissolve the tomato paste in it and pour the resulting tomato juice directly into the frying pan with the vegetables. So the “Extinguishing” operation is extended for another couple of minutes.

Now let's connect! Place the contents of the frying pan into the pan where the potatoes were boiled a long time ago. Olives, lemon slices (cut each lemon slice into four parts), salt and pepper also go there.

For order, cook our hodgepodge for another minute or two, then remove from heat and be sure to let it brew in a warm place for at least 15 minutes. The law of the jungle says: “The longer the Lenten hodgepodge is infused, the tastier it becomes!”

Then all that remains is to put a little fresh herbs on each plate, pour the hodgepodge into plates and remember that same taste, that same soup :)) Bon appetit!