Summary

Ingredients

• 5 chorizo, vegan
• 250 g potato (s)
• 1 onion (s)
• 2 cloves garlic)
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), yellow
• 0.5 ½ bell pepper (s), green
• 4 pickled cucumber (s), Thuringian
• 2 tablespoon tomato paste
• 900 ml vegetable stock
• 4 tablespoon soy sauce, light
• 5 tablespoon cucumber stock
• 1 tablespoon agave syrup
• 0.5 teaspoon ½ cayenne pepper
• sea-salt
• 3 tablespoon olive oil for frying

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Instructions

1. Cut the chorizo sausage into slices. Peel and dice the potatoes and onion. Peel and slice the garlic. Core the peppers and cut into cubes. Halve the pickled cucumber and cut into slices.
2. Put the olive oil in a pan and fry the chorizo sausage in it. After 4 minutes add the potatoes and onions and stir in the tomato paste. Fry together for another 5 minutes. Then add the peppers and garlic and fry again for 5 minutes.
3. Deglaze the vegetables with the vegetable stock and soy sauce. After 10 minutes add all the remaining ingredients and simmer for another 20 minutes.
4. Finally, season the solyanka with sea salt and serve.