Summary

Ingredients

• 2 large onions
• 1 celery root
• 4 carrot (s)
• 3 potato (s), floury cooking
• 2 tablespoon peppercorns, green
• 8 bay leaves
• 6 garlic
• 2 liters water
• 1 ½ tube tomato paste
• 1 ½ kg bell pepper (s)
• 2 glasses pickled cucumber (s)
• possibly yeast extract or marmite
• 1 packet smoked tofu
• 200 g paprika pulp
• salt and pepper
• sugar

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Instructions

1. For the vegetable broth, cut the onions, celery, carrots and potatoes into small pieces and fry them in oil in the pressure cooker (mine has 6 liters). The vegetables can get a little dark and fry on the bottom, which gives them delicious roasting aromas later. This takes about 20 minutes, stirring every few minutes. (You can also vary the quantities here, add or replace celery with celery or, for example, add parsley root, whatever you have there.)
2. Then add water. Add the peppercorns, bay leaves and half of the finely chopped garlic and place the lid on the pressure cooker. Wait until the steam escapes and it hisses, then turn the stove over to low heat. After 15 minutes, remove the saucepan from the stove and let it cool down.
3. In the meantime, cut the peppers into pieces or strips. Cut the pickled cucumbers into pieces and save the stock, which will be added to the soup later.
4. When the pressure cooker is cool enough to open, remove the lid. The best thing to do now is to get some of the vegetables out of the pot with a slotted spoon and add them back later, as needed and if there is still space.
5. Now salt the broth and add tomato paste and paprika pulp. If you want, yeast extract or marmite can also be added here. If you don`t have or can not buy a paprika pulp, you can also buy 2 tablespoons of paprika powder here. Whether mild or spicy is up to you, I prefer the spicy, with the amount of soup it doesn`t end up being too spicy. I still add 1 tablespoon of sugar here, but it doesn`t have to be. Now add the pepper pieces and let everything cook for 15 minutes. Then add the sliced cucumber and the poured stock (without the mustard seeds, etc.). Bring the soup to the boil again and simmer over a low heat.
6. Meanwhile, cut the smoked tofu into small pieces and fry in a pan in oil over high heat until it is brown and crispy, then add to the soup. Season to taste with salt, pepper and sugar. Let everything cook for another 10 minutes, then you can serve the solyanka.
7. There is also white bread and soy yogurt. Sour cream or sour cream for vegetarians.
8. For non-vegetarians / vegans who simply want a vegetable broth-based soljanka: you can also replace the tofu with sausage of your choice (fried or un-fried), my recommendation is Cabanossi.