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300 g sauerkraut 4 Tbs olive oil 1 onion, chopped 1–2 black peppercorns

2 garlic cloves, chopped

350 g potatoes, chopped

2 carrots, sliced pinch sugar 2 Tbs tomato concentrate

50 ml gherkin (pickle) juice

1500 ml vegetable broth 2 red pepper, chopped

150 g gherkins, sliced ½ Tbs caraway 1 lemon, zested 1 bay leaf 2 tsp mustard 3 tsp paprika (ground) Ajvar salt & pepper, ground

200 g vegan sour cream or soy yogurt bunch fresh parsley, chopped

200 g smoked tofu, chopped

2 Tbs vegetable oil 4 vegan sausages (optional)



1. Place sauerkraut in a sieve and drain well. Wring out remaining moisture with your hands. Heat olive oil in a large pot. Add chopped onion, peppercorns and garlic. Fry about 3–4 minutes. Add chopped potatoes and carrots and cook another 4 minutes. Stir in sugar and tomato concentrate and continue to fry briefly, then stir in gherkin juice to deglaze. Gradually add vegetable broth, followed by sauerkraut and chopped peppers and gherkins.

2. Stir in caraway, lemon zest, bay leaf, mustard and ground paprika. Simmer on medium heat until vegetables are tender, about 30 minutes. Towards the end of simmering, fry chopped smoked tofu with some salt and oil in a small pan, and then add to stew. Optionally, cut vegan sausages in slices and add to stew as well. Add ajvar, salt and pepper to stew, adjusting to taste.

3. Portion Solyanka into bowls and top each with 1 Tbs sour cream (or soy yoghurt) and fresh parsley.


Preparation: 20 min. // Cooking: 40 min. // Serves: 4

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