Ingredients with Measurements:
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) black olives, drained and sliced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh dill
- 2 tablespoons capers
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and sauté until softened, about 5 minutes.
2. Add vegetable broth, diced tomatoes, kidney beans, black olives, capers, smoked paprika, and dried thyme to the pot. Stir well to combine.
3. Bring the mixture to a boil, then reduce heat to low and let simmer for 20-25 minutes.
4. Add chopped parsley and dill to the pot and stir well. Season with salt and pepper to taste.
5. Serve hot with crusty bread or crackers.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 22g
Protein: 6g
Fiber: 6g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Kidney beans can be substituted with chickpeas or white beans.
- Black olives can be substituted with green olives or capers.
- Fresh parsley and dill can be substituted with dried herbs.
Variations:
- Add sliced mushrooms to the pot for extra flavor and texture.
- Use different types of beans or legumes for a different twist.
- Add a dollop of sour cream or Greek yogurt on top of each serving for a creamy finish.
Tips and tricks:
- Make sure to chop the onions and garlic finely to ensure they cook evenly.
- Use a mix of fresh and dried herbs for a more complex flavor.
- Adjust the amount of smoked paprika and dried thyme to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a slice of crusty bread on the side.
- Top with a sprinkle of fresh herbs or a drizzle of olive oil.
Garnishes:
- Fresh herbs, such as parsley or dill
- Olives
- Lemon wedges
Pairings:
- Crusty bread or crackers
- Salad with a tangy vinaigrette
Suggested side dishes:
- Roasted vegetables
- Grilled cheese sandwich
- Quinoa or rice
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Solyanka is a traditional Russian soup that typically includes meat, but this vegetarian version is just as flavorful and satisfying.
Flavor profiles:
- Smoky, tangy, and herbaceous
Serving suggestions:
- Serve hot as a main dish or appetizer.
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Region: Russian