This Vegetarian Solyanka is an easy soup recipe idea for busy days. It comes together quickly, requires just a handful of ingredients and tastes refreshing and delicious.
Also available Russian Solyanka, German Solyanka Recipe and Polish Dill Pickle Soup.
Salty, a bit sour and absolutely delicious, Solyanka Soup is a classic recipe so popular in Eastern European countries.
In Ukraine, where I grew up, Solyanka was always a restaurant type of meal. It’s because it usually consisted of several types of meat and not everyone was willing to use so many ingredients for just one recipe.
Whenever I dined out though, I always ordered Solyanka. It’s hearty and kept me full for hours.
Why people love Solianka?
I’m pretty sure sour component plays its major role here. In Russian language Solyanka literally means “Salty Soup”.
While all soups are salty, this one is special because it’s not just salty…it’s sour, sometimes smoky and very rich in flavor.
Despite that original Solyanka always includes meat, it’s totally possible to make it vegan-friendly.
Russian Soup Solyanka
Since this Russian Solyanka soup is vegetarian meaning no meat is used, you can make it in just 35 minutes and in one pot. Very easy, delicious and perfect for lunch or light dinner.
In this soup I used 2 types of olives, because that’s what I had in my fridge. However you can use just Kalamata olives, or green olives alone.
Feel free to regulate the acidity level. I usually start with a few tablespoons of pickle juice, taste the soup, then add more if I feel like it’s not sour enough.
What can I serve with Vegetarian Solyanka Soup?
- 1 tbsp olive oil
- 1 medium onion finely minced
- 1 large carrot diced
- 2 cloves garlic finely minced
- 1 tbsp tomato paste
- 5 c vegetable broth
- 2 medium potatoes peeled and diced
- 1 can Kidney beans rinsed
- 2 medium dill pickles diced
- 3 tbsp capers
- ⅓ c olives Kalamata or green olives
- 2 tbsp pickle juice
- 1 tbsp lemon juice
- salt, pepper
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot and ½ teaspoon of salt, ¼ pepper and saute stirring occasionally for 7 minutes.
- Add garlic and stir for another 1 minute.
- Stir in tomato paste, add broth, potatoes, bring the soup to a boil, reduce to simmer and cook for 10 minutes.
- Add beans, dill pickles and cook for 5 more minutes.
- Add capers, olives, pickles juice, lemon juice and cook for 1 more minute. Adjust the seasoning, remove from the hear and serve.* (Note 1)