Vegetarian Solyanka
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 3 large onion (s)
- 4 large potatoes, peeled
- 300 g tofu
- 2 bell pepper (s)
- 300 g pickled cucumber (s)
- 4 clove (s) garlic, pressed
- 2 ½ liters water
- 150 g tomato paste
- 1 vegetable stock cube
- Olive oil for frying
- Paprika powder
- salt and pepper
- Ketchup
- lemon juice
- 1 cup crème fraîche
- parsley
Print Recipe
Pin Recipe Instructions
- Clean onions, potatoes, tofu, paprika and pickles, cut into cubes and fry one after the other in a large saucepan in oil for 10-15 minutes. Add the pressed garlic, tomato paste and the vegetable stock cube and fill up with water.
- Simmer over medium heat until the potatoes are cooked through. Season to taste with paprika powder, salt, pepper, ketchup and lemon.
- Add 1/2 cup of creme fraîche. Garnish with the remaining creme fraîche and parsley and serve with toast.
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