Vegetarian Solyanka with Mushrooms and Adyghe Cheese
Soups • Russian
Description
Asafetida can be replaced with 1 small chopped onion and 1 crushed garlic clove. The vegetables and mushrooms in step 1 can be sautéed in ghee before adding water. The lemon can be sliced and placed in the bowl with the soup, one slice at a time. Recipe and photo from a common American cooking website.
Ingredients
- White Cabbage 20 oz
- Carrot 5 oz
- Celery salt 2 stalks
- Morels 10 oz
- Lemon 1 piece
- Water 5 qt
- Salt 1 tablespoon
- Canned Baby Beets 1 can
- Sugar 2 teaspoons
- Passata Tomato Sauce 2 tablespoons
- Nigella Seeds 1 teaspoon
- Ground coriander 1 teaspoon
- Paprika ½ teaspoon
- Turmeric 1 teaspoon
- Red Long Chili Peppers ¼ teaspoon
- Asafetida ½ teaspoon
- Parsley 1 bunch
- Vegetable Oil 3 tablespoons
- Adyghe cheese 15 oz
- Pitted olives 1 can
Step-by-Step Guide
Step 1
Finely chop the cabbage. Cut the carrot into thin sticks. Clean the mushrooms and cut them into small pieces. Pour in 2.5 liters of water. Place on high heat and bring to a boil. Then reduce the heat to low and simmer for 20 minutes.
Step 2
Extract the pulp from the lemon by removing the thick and thin skin and removing the seeds. Slice the olives into rounds. Chop the celery. Add the olives, celery, lemon pulp, beans, 1 tablespoon of salt, 2 tablespoons of tomato paste, and 2 teaspoons of sugar to the soup. Stir and let the soup continue to cook.
Step 3
In a small saucepan or skillet, heat 3 tablespoons of vegetable oil or ghee over medium heat. Add 1 teaspoon of fennel seeds and sauté them for a few seconds. Then add 1 teaspoon of ground coriander, ½ teaspoon of paprika, 1 teaspoon of turmeric, ¼ teaspoon of ground chili pepper, and ½ teaspoon of asafetida.
Step 4
Stir by shaking the skillet or saucepan and sauté the spices for a couple of seconds. Pour into the pot with the soup and cook for another 5 minutes. Remove the pot from the heat.
Step 5
Cut the Adyghe cheese into sticks. Finely chop the parsley. Add all of this to the finished soup. Let it steep for 5 minutes. Serve the soup hot.
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