Vegan Solyanka
As a law student in the small and cosy town of Jena in Thuringia I soon became very fond of the local cuisine. Most dishes are hearty and savoury – like this Solyanka. After long hours in the library, you could still get a big bowl in the university mensa for a cheap price, either with meat or – like here – as a vegan version. Over time, it became my comfort food. A spoonful of the spicy and heart-warming soup, and all the hardships in the life of a young law student were forgotten.
4
servings10
minutes25
minutes35
minutesIngredients
50 g 50 soya chunks
1 1 onion
250 g 250 smoked tofu
3 3 garlic cloves
3 3 peppers
2 tbsp 2 tomato purée
2 tsp 2 mustard
1 tbsp 1 sweet paprika powder
1 1 dried chilli
1 1 bay leaf
800 g 800 tinned chopped tomatoes
400 ml 400 vegetable stock
100 ml 100 Spreewald gherkin liquid
4 4 Spreewald gherkins
1 1 bunch of parsley
Baguette
Vegan crème fraîche
Directions
- Cut the smoked tofu into chunks. Heat some oil in a frying pan and fry the tofu and the soya chunks until well browned.
- Meanwhile, chop the onions, tomatoes, dried chilli and peppers. Heat some oil in a large pot. Add the onions and garlic cloves and fry until the garlic cloves are lightly browned.
- Add the peppers and chilli and fry vigorously as well. Deglaze with a little vegetable stock and crush the garlic cloves with a fork.
- Then add the tomato purée and simmer for a further 3–4 minutes. Season with paprika and add the bay leaf. Pour in the chopped tomatoes, the remaining vegetable stock and the gherkin liquid, and simmer over a medium heat.
- Meanwhile, cut the gherkins into pieces and add them to the pot. Let the solyanka simmer for at least 15 minutes over a medium heat. Then add the smoked tofu and soya chunks and top it off with some parsley.
- Season to taste with salt, pepper, ground cumin, mustard and any additional spices you prefer.
- Serve with a dollop of vegan crème fraîche and slices of baguette.
Equipment
- Large pot
- Frying pan
Notes
- Serve with a dollop of vegan crème fraîche and slices of baguette.