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.
I love cozy and hearty vegetable soups.
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.
Since this 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?
This vegan soup goes well with a piece of rye bread. Or if you're into homemade bread making, try my mom's Blue Cheese Bread and Pumpkin Bread.
Recipe
Vegetarian Solyanka
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely minced
- 1 large carrot diced
- 2 cloves garlic finely minced
- 1 tablespoon tomato paste
- 5 c vegetable broth
- 2 medium potatoes peeled and diced
- 1 can Kidney beans rinsed
- 2 medium dill pickles diced
- 3 tablespoon capers
- ⅓ c olives Kalamata or green olives
- 2 tablespoon pickle juice
- 1 tablespoon lemon juice
- salt, pepper
Instructions
- 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)
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Martine says
Super good taste. Easy and succulent.
Iryna Bychkiv says
Martine, thank you for your feedback! I'm glad you liked this recipe!
Easyfoodsmith says
This soup is new to me and it sounds so delicious. We indians have this spicy soup that is sour in nature (via tamarind juice or raw green mangoes or tomatoes) which is called Rasam.