Lenten dishes solyanka mixed vegetable. Lenten solyanka - delicious and satisfying recipes for every day dishes

Lenten solyanka will bring considerable variety to a menu devoid of meat dishes, supplementing it with at least a couple of culinary compositions that are completely different in taste. Appetizing soup with olives and lemon for starters or delicious braised cabbage for the second course they will be enthusiastically received by the eaters.

How to prepare Lenten solyanka?

Solyanka without meat can be prepared as a liquid hot lunch for the first time or as a nutritious second, for which different basic components are used and completely different technologies are used.

1. For the soup you will need a vegetable broth and a vegetable set, which, depending on the recipe, includes onions, carrots, sweet peppers, potatoes, cabbage, often pickles and tomatoes. The invariable accompaniment of the dish will be olives or black olives and lemon slices.
2. For the thick hodgepodge served as a main course, you will need fresh or sauerkraut, which can be supplemented with all kinds of vegetables, mushrooms, legumes, tomatoes, various seasonings and herbs.

Lenten cabbage solyanka - recipe

Lenten solyanka made from fresh cabbage can be served as an independent dish or used as a filling for making pies and all kinds of pastries. Instead of tomato paste, you can add grated fresh tomatoes, tomato juice, sauce or ketchup and use other seasonings of your choice.

Ingredients:

• cabbage – 1 kg;
• onions and carrots – 2 pcs.;
• tomato paste – 3 tbsp. spoons;
• laurel and allspice – 3 pcs.;
• vegetable oil – 40 ml;
• salt, ground black pepper, herbs.

Preparation

1. Fry onions and carrots in oil.
2. Add shredded cabbage, pasta, seasonings and spices, simmer under the lid, stirring occasionally, until the vegetables are soft.
3. Lenten served with herbs.

Lenten solyanka made from sauerkraut

The following recipe for a delicious cabbage hodgepodge without meat will allow you to appreciate the more piquant characteristics due to the use of pickled vegetables and its harmonious combination with prunes and sweet peppers. The ideal seasoning in this case would be cumin, which, if intolerant, can be replaced with the khmeli-suneli seasoning.

Ingredients:

• sauerkraut – 0.5 kg;
• onion – 1 pc.;
• prunes – 5 pcs.;
• red bell pepper – ¼ pcs.;
• cumin – 0.5 teaspoon;
• vegetable oil – 40 ml;
• sugar – 1 tbsp. spoon or to taste;
• salt pepper.

Preparation

1. Fry the onion in oil, add cabbage, bell pepper, and all the seasonings, and simmer the dish until the vegetables are soft.
2. Add prunes cut into strips, mix and let the dish simmer for another 5-7 minutes.
3. Delicious meatless solyanka with prunes, served on its own or garnished with potatoes.

Lenten solyanka with beans - recipe

More nutritious will be Lenten solyanka prepared with beans, which should first be soaked for several hours, then washed and boiled until almost ready. Additional joint simmering of the beans with cabbage and tomato will allow the components to exchange flavors and merge together into an appetizing dish.

Ingredients:

• cabbage – 700 g;
• onions and carrots - 1 pc.;
• beans – 1.5 cups;
• tomato paste – 2 tbsp. spoons;
• dried parsley – 1 tbsp. spoon;
• vegetable oil – 50 ml;
• salt, pepper, bay.

Preparation

1. Soak and boil the beans.
2. Fry the onion in oil, adding carrots in the process.
3. Add cabbage, tomato paste, beans, season the dish to taste, and cover with a lid.
4. After about 20-30 minutes of stewing, the lean hodgepodge with beans will be ready.

Lenten mushroom solyanka - recipe

Lenten mushroom solyanka turns out to be unusually aromatic and rich, especially if you cook it with boletus, chanterelles, and other representatives of the mushroom kingdom. If you don't have any, champignons and even oyster mushrooms are quite suitable. The addition of pickled cucumbers will add additional piquancy to the dish.

Ingredients:

• cabbage – 700 g;
• onions and carrots - 1 pc.;
• mushrooms – 600 g;
• tomato paste – 2 tbsp. spoons;
• pickled cucumbers – 150 g;
• vegetable oil – 50 ml;
• garlic – 2 cloves;
• salt, pepper, bay, spices, dried or fresh herbs.

Preparation

1. Boil the mushrooms until tender in salted water with the addition of spices.
2. Add cabbage, tomato paste, chopped or grated cucumbers.
3. Season the mixture and simmer for 15 minutes.
4. Add mushrooms, garlic, herbs.
5. In 15 minutes the lean meat will be ready.

Lenten solyanka soup - recipe

Preparing Lenten hodgepodge according to the following recipe will provide your lunch meal with a delicious, rich hot starter. The aroma of the rich soup, cooked in mushroom broth with the addition of pickles, will not leave indifferent even picky and picky consumers.

Ingredients:

• champignons – 400 g;
• dried white mushrooms – 50 g;
• onions and carrots - 1 pc.;
• flour – 20 g;
• tomato paste – 2 tbsp. spoons;
• pickled cucumbers – 2-3 pcs.;
• water – 2 l;
• vegetable oil – 50 ml;
• olives and lemon - to taste;
• salt, pepper, bay, herbs.

Preparation

1. Boil pre-soaked porcini mushrooms.
2. Fry onions and carrots in oil.
3. Add flour, and after a minute pasta, cucumbers, a little mushroom broth, simmer for 10-15 minutes.
4. Fry the champignons separately in oil, transfer them together with the dressing into a saucepan, and add water.
5. Season to taste.
6. After 5 minutes of gentle simmering, the hodgepodge soup without meat will be ready.

Lenten fish solyanka - recipe

Lenten fish will be especially flavorful if you replace some of the fresh fish with smoked fish. Mushrooms, which are simply added to the composition for thickness or used when cooking broth, will not be superfluous in the composition. It is allowed to replace black olives with green olives, which will give the dish a more pronounced sourness.

Ingredients:

• fish – 700 g;
• mushrooms – 200 g;
• onions and carrots - 1 pc.;
• flour – 15-20 g;
• tomato paste – 2 tbsp. spoons;
• pickled cucumbers – 2-3 pcs.;
• water – 1.5-2 l;
• vegetable oil – 50 ml;
• cucumber pickle, olives and lemon - to taste;
• salt, pepper, bay, herbs.

Preparation

1. Boil the fish, remove the bones, and return it to the strained broth.
2. Fry onions and carrots in oil.
3. Add cucumbers, flour, tomato, a little broth, simmer until the ingredients are soft, transfer to a saucepan.
4. Fried mushrooms, brine and seasonings to taste are also sent there.
5. Lenten solyanka is served with olives and lemon slices.

Lenten solyanka with rice

Lenten solyanka, the recipe for which will be presented next, is prepared from cabbage, which is supplemented with separately boiled rice during the stewing process. The resulting dish is an ideal solution for serving for an everyday dinner. In addition, the mass can be used as a filling for homemade pies.

Ingredients:

• cabbage – 500 g;
• onions and carrots - 1 pc.;
• rice – 150 g;
• tomato paste – 2 tbsp. spoons;
• vegetable oil – 50 ml;
• salt, pepper, bay, herbs.

Preparation

1. Boil the rice separately, wash it, and let it drain.
2. Fry onions and carrots.
3. Add cabbage, pasta, spices, simmer until soft.
4. Stir rice into the cabbage mixture, season to taste, and heat for 5 minutes.

Lenten solyanka with pickles

Solyanka without meat is a recipe that can be made with a purely vegetable composition for the first course. An assortment of pickled cucumbers and tomatoes, which can be used in fresh, canned or replace with tomato paste, juice, sauce or ketchup.

Ingredients:

• potatoes – 3 pcs.;
• sauerkraut – 200 g;
• onions and carrots - 1 pc.;
• tomatoes – 300 g;
• pickled cucumbers – 2-3 pcs.;
• water – 2-2.5 l;
• vegetable oil – 50 ml;
• olives and lemon - to taste;
• salt, pepper, bay, herbs.

Preparation

1. Boil potatoes in water until soft.
2. Fry onions and carrots.
3. Add cucumbers, cabbage, grated tomatoes, simmer until the ingredients are soft.
4. Transfer the vegetable dressing to the potatoes, season, and cook for 5 minutes.
5. When serving, add lemon and olives.

Lenten solyanka in a pot

Lenten vegetable hodgepodge acquires an extraordinary fragrance if you cook it in pots in the oven. The composition can be varied at your discretion, replacing porcini mushrooms with champignons, potatoes with beans, and bell peppers. Instead of water, you can use mushroom or vegetable broth for filling.

Ingredients:

• potatoes – 3 pcs.;
• cabbage – 200 g;
• onions and carrots - 1 pc.;
• porcini mushrooms – 200 g;
• water – 1 glass;
• vegetable oil – 40 ml;
• salt, pepper, spices.

Preparation

1. Shred the cabbage and potatoes and place them in pots.
2. Fry onions and carrots in oil, adding boiled and chopped mushrooms at the end.
3. Spread the roast on the vegetables and add a little salted water.
4. Cook in covered pots for 1 hour at 180 degrees.

Lenten solyanka in a slow cooker

Elementary and hassle-free preparation

There are different approaches to solving the problem of the fasting table. Precisely problems, because the once highly developed Russian Lenten cuisine is now not only practically forgotten, but also, for a number of purely technical reasons, a significant part of it cannot be restored. I will note two approaches that specifically indicate the loss of the once rich traditions of the Lenten table. In the first case, fasting people look for products in the store that are lean, but as close as possible to fasting foods, such as: shellfish, crustaceans, all kinds of meat substitutes, for example, soy steaks. And with the beginning of Lent, Internet forums are full of questions: on what days is it permissible to eat “sea reptiles”? What is the best way to cook soy ersatz meat? These questions indicate that we do not have traditions of consuming these types of products, and that when we try to build a Lenten menu on such a basis, we will encounter significant difficulties.

Another approach is the opposite. It lies in the idea that food during fasting should not be enjoyable at all. This path leads to an almost complete refusal to cook, to the consumption of culinary unprocessed foods, and to a deliberate deterioration in the taste of lean dishes. And this approach also speaks of the loss of culinary traditions of the Lenten table. The Lord did not give us the fruits of the earth to eat so that we would spoil them before eating them. The very exclusion of animal products from the diet sufficiently humbles our flesh. The transformation of the beautiful fruits of the earth, given to us by the Creator, into something inedible seems to me even blasphemous.

What to do? I see only one reasonable way. We need to create a new culture of the Lenten table, based on the experience of our ancestors - Russian national cuisine, on acceptable borrowings from the cuisines of the peoples closest to us geographically and in terms of their food composition national cuisines, as well as from the realities of today - from those food raw materials that are common for most today.

At its core, this is a solyanka, that is, a completely traditional soup for Russian cuisine. When cooking, we use the sautéing technique inherent in the cuisines of our closest neighbors - Ukrainians in the west and Tatars in the east. Solyanka includes products that are not typical for traditional Russian cuisine, but are widely used today - leeks, frozen mushrooms instead of dried or salted ones, celery instead of parsley, olives, lime. But even such familiar potatoes came to Russian cuisine relatively recently.

So let's get started.

Lenten soups cook faster than meat soups, and the cook does not have to take a break. In order for all components to ripen on time, it is necessary that the food processing process proceed continuously. Therefore, I will tell and show all the technology in this continuous sequence.

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Pearl barley 1.5 cups.
Potatoes 10 pcs.
Celery 0.5-1 root.
Carrots 2 pcs.
Turnip 4 pcs.
Frozen mushrooms (honey mushrooms or champignons) 2 cups.
Onion 1 pc.
Leeks 2 pcs.
Pickled cucumbers 8-12 pcs.
Olives 1 jar.
Cucumber brine 2 cups.
Lime or lemon 1 pc.
Dried dill greens 2 tbsp. l.
Dried parsley 2 tbsp. l.
Black pepper 8-10 peas.
Allspice 8-10 peas.
Cumin 1 tsp.

Bay leaf 4 pcs.

Additional spices to taste.
Salt to taste.

The first thing we need to do is prepare the pearl barley. To do this, it should be thoroughly washed in many waters.

Steam with boiling water for 30-40 minutes.

During steaming, you need to either periodically change the boiling water, or put the saucepan with barley on the quietest heat.

While the pearl barley is steaming, you need to prepare the vegetable broth. IN cold water lower the onion, carrots cut lengthwise into 4 parts, white root. The white root can be used dried.

While the broth is cooking, which will take about 20-30 minutes, and while the cereal is steaming, we begin to cut up the vegetables: potatoes, turnips, carrots, celery and leeks.

Cut the turnips into strips.

And carrot sticks.

Yes, and celery sticks.

Saute the carrots, half the turnips and half the celery: place them in a frying pan with hot oil.

Meanwhile, cut the leeks. The round part is in rings, the leaves are in squares.

Don't forget about sautéing! Stir, under no circumstances allow it to turn black. When the vegetables soften in the pan, set them aside.

Now let's sauté the leek.

By this time the pearl barley has steamed and the broth has ripened. You need to remove the boiled vegetables from the broth.

The first tab is pearl barley (it sank) and mushrooms (they floated up).

The leek is sautéed until soft; the slightest blackening is completely unacceptable.

In the meantime, we are preparing salted cucumbers. If the skin is too hard, it will have to be cut off. If not too much, then just cut off the ends and cut the cucumbers into small cubes.

Having finished with the cucumbers, peel the potatoes. While we were cutting cucumbers and peeling potatoes, the mushrooms and pearl barley were boiled for 30 minutes, and it was time for the second addition - half a turnip and celery.

Now we have 10 minutes to cut the potatoes into small cubes.

Add potatoes.

The foam must be removed after each addition of raw food. Some cookbooks say “skim off the foam with a slotted spoon.” But this is impossible! The foam seeps into the holes and is only stirred, not removed! It is better to remove the foam with a regular tablespoon.

At some point, I came to the conclusion that it is better to prepare the spices in advance, so as not to frantically sort through jars and bags of peppers and caraway seeds at the right time. On one saucer I pre-pour parsley and dill (dry in winter), on another - a “bouquet garni”, in this case black and allspice, crushed in a mortar or igoti, cumin, Provençal herbs, bay leaf.

After 20 minutes of boiling the potatoes, add the sautéed vegetables.

Immediately after them are cucumbers.

Add brine.

And add spices.

Squeeze the juice of one lime. Maybe lemon.

After 10 minutes of boiling, add the leeks.

Along with it are spicy herbs.

And olives along with brine.

Take a salt test and carefully add salt.

Let it simmer for another 10 minutes and add lime juice.

Immediately cover with a lid and remove from heat. Now the hodgepodge should arrive in about an hour. The hodgepodge should be quite thick. The number of products is arbitrary, you can focus on the volumes that are visible in my photographs. Salted mushrooms, if available, can improve the taste of hodgepodge. Solyanka can be whitened with lean mayonnaise, and for children, when fasting is relaxed, with sour cream. It is better to serve with rye-wheat varieties of bread: Darnitsky, Orlovsky. This hodgepodge satisfies without satiety, invigorates without overstimulation, and brings joy to our loved ones. And this is very important during Lent.

Calories: Not specified
Cooking time: Not indicated

Solyanka is a thick, rich soup that will definitely contain pickles. All other additives can be anything you want. For lovers of meat soups, there are recipes for solyanka with chicken; those who prefer fish to meat will like fish solyanka; and for vegetarians and those who fast, they will love lean vegetable solyanka. Once upon a time, this type of dish was the most common in Rus' and served as an alternative to lean sauerkraut cabbage soup. Over time, olives or capers were added to the simplest ingredients from which Lenten solyanka was prepared, and the soup itself began to be served with a slice of lemon. But still, pickles give any hodgepodge a unique taste, so they must be included in this dish. Well, whether to add black olives or olives is up to you.

Lenten vegetable solyanka - recipe with photo.

Ingredients:

- water or vegetable broth – 1.5 liters;
- pickles – 3 pcs;
- cucumber pickle – 3-4 tbsp. l. (if needed);
- potatoes – 3-4 medium tubers;
- carrots – 1 piece;
- onion – 1 piece (not very large);
- sweet bell pepper – 1 pc (frozen can be used);
- tomato sauce – 3 tbsp. spoons;
- vegetable oil – 3 tbsp. spoons;
- olives – 3 tbsp. l (optional);
- salt - to taste;
- ground black pepper - to taste;
- lemon slices - for serving the finished dish.

Recipe with photos step by step:

There is one peculiarity in preparing lean vegetable hodgepodge - before adding pickles to the pan, you need to give the potatoes time to cook until fully cooked. Otherwise it will remain hard. The same applies to carrots - first simmer the carrots until soft, and only when they become soft, add cucumbers to the pan. However, if you like crispy carrots, then this condition is not necessary. Let's start by preparing the vegetables - wash, peel and cut everything. We will cook both potatoes and fried vegetables at the same time. Cut the potatoes into strips.

Cut the carrots into circles, then chop into strips (or cut into thin strips).

Cut a medium-sized onion into small cubes.

Cucumbers can be cut into small cubes or even grated. But, since we cut all vegetables into long strips, we’ll cut the cucumbers the same way.

Bring water or vegetable broth to a boil. Add the potatoes, let the water boil again, and skim off any foam that has risen. Add half a teaspoon of salt. Cover with a lid and leave to cook until fully cooked (15-20 minutes, depending on the type of potato).

Let the potatoes cook, and at this time we will prepare vegetable dressing for hodgepodge. Heat vegetable oil in a frying pan. Add the onion to the oil and fry it lightly (until soft and transparent). Add the carrots, turn the heat to low and simmer, stirring the vegetables occasionally, until the carrots are completely cooked. This will take 6-8 minutes.

Taste the carrots to see if they are done. If it is soft, add sweet bell pepper, cut into small cubes. Simmer for 2-3 minutes. Following the pepper, add pickled cucumbers into the pan. Stir and simmer under the lid for 5-6 minutes.

Add tomato sauce to the vegetables, stir and lightly fry the sauce for about 2 minutes. Then pour in a little water or vegetable broth, cover with a lid and simmer the vegetables for another 4-5 minutes.

Place the stewed vegetables in a saucepan with the prepared potatoes. Let the soup boil, cook over low heat for a couple of minutes.

Add olives to the hodgepodge and bring to a boil again. Test for salt; if salt and acid are not enough, add cucumber pickle. Season with pepper to taste and turn off the heat. Let the hodgepodge brew under the lid for at least 10-15 minutes.

Lenten vegetable hodgepodge is ready. All that remains is to pour it into plates, put a slice of lemon in each serving, and sprinkle with herbs if desired. And serve it to the table. Bon appetit!

Author Elena Litvinenko (Sangina)
We also recommend that you look and choose others for your family.

Step 1: prepare the ingredients.

First, put a deep saucepan with the required amount of purified water on medium heat and let it slowly boil. At this time, using sharp kitchen knife Peel the potatoes, onions and carrots. We remove the stalk from the sweet salad pepper, gut it from the seeds and thoroughly rinse these products from any contaminants along with the tomatoes and favorite herbs. Then we dry them with paper kitchen towels, place them one by one on a cutting board and continue preparing. Chop the potatoes into cubes ranging from 1.5 to 2 centimeters in size, throw into a bowl of cold water and leave in it until use so that it does not darken.
For carrots, onions, sweet salad pepper, tomato and pickled cucumbers, choose the same cutting style, only smaller in size, 1 centimeter in size or chop them into long strips 6 to 7 millimeters thick.

Finely chop the greens, transfer them with lemon rings or their quarters to a separate clean bowl and set aside.

Next, using a special key, open the jar of canned olives, put them in a colander and leave them in the sink for a few minutes to drain off excess moisture. Then we choose, either cut them on a clean board into rings or slices, or leave them whole and immediately throw them into a small bowl. After that, we put the remaining products that will be needed to prepare the soup on the countertop and move on.

Step 2: prepare Lenten hodgepodge - stage one.

We return to the stove, on which the pan with the bubbling liquid is simmering, and put the chopped potatoes into it, after draining the water from them. Cook the vegetable for 15 minutes, periodically removing the white foam from the surface with a slotted spoon.

Step 3: prepare vegetable dressing for Lenten solyanka.

Without wasting a minute, turn on the adjacent burner to medium heat and place a frying pan on it with two tablespoons of vegetable oil. After a couple of minutes, dip the chopped onion into the heated fat and saute it for 2–3 minutes until transparent and lightly golden. Then we add carrots and sweet peppers to it and fry them together 3 minutes. Then add chopped tomatoes and pickled cucumbers to the frying pan and keep everything on the stove for a while longer. 2–3 minutes, not forgetting to periodically loosen.
After this, pour two ladles of boiling water over the vegetables, taken from the pan in which the potatoes are bubbling. We also send the tomato paste there, mix everything thoroughly but gently until smooth, simmer the dressing for more 4–5 minutes and immediately proceed to the next, almost final step.

Step 4: preparing Lenten hodgepodge – stage two.

Place vegetable dressing, lemon rings or quarters, olives, bay leaf, salt and ground black pepper in a saucepan with potatoes. Mix everything carefully and reduce the heat to a level between small and medium. Cover the pan with a lid and cook the soup at a low simmer. 5–7 minutes. Then turn off the stove and let the aromatic dish brew for 15–20 minutes, after which you can start tasting!

Step 5: serve Lenten hodgepodge.

Lenten solyanka is served hot as a complete first course for lunch. After infusion, it is poured in portions into deep plates using a ladle; if desired, each is crushed with fresh finely chopped dill, parsley, cilantro, green onions or basil and placed on the table along with lean mayonnaise prepared with apples or semolina, although the latter addition depends only on your taste preferences. Also, to make the soup more satisfying, it can be served with eggless bread, pita bread, croutons, croutons or unleavened flatbreads. Cook with love, and Lent will be a joy!
Bon appetit!

If desired, pickled cucumbers and carrots can be chopped on a coarse grater;

Very often, fresh tomatoes are replaced with a glass of homemade tomato juice;

Sometimes olives with capers are added to pickled cucumbers and olives;

An excellent alternative to water is vegetable broth;

The spices indicated in the recipe are not essential; supplement their set with any dried herbs, as well as spices that are suitable for soups.

suitable for vegans
contains onions

Long ago, at the dawn of time, when men were real men, women were real women, and the furry weirdos of Alpha Centauri were the real furry weirdos of Alpha Centauri, I was an ordinary meat eater and really loved hodgepodge.

I often ordered it in cafes and eateries, and one fine day at the Kyiv pizzeria “Celentano” my sister Natusya and I even set a world record for the speed of eating hodgepodge because we were late for the train. The International Olympic Committee, however, did not count this record. Probably because of the wind :)

Now I want a vegetarian version of one of my favorite soups! And all my desires are lawful. This is the order here - the dictatorship of me alone. This means Lenten hodgepodge to the studio and quickly...

For Lenten hodgepodge we will need:

• 1.5 liters of water or vegetable broth;
• 1 red or yellow bell pepper;
• 10 small potatoes;
• 2 medium carrots;
• 1 onion;
• 1 tomato;
• 1 can of olives;
• 3 slices of lemon;
• 2 pickled cucumbers;
• 2 tbsp. vegetable oil;
• 2 tsp tomato paste;
• salt, pepper, fresh herbs to taste.

A dictatorship is a dictatorship, but the Lenten hodgepodge itself will not come from anywhere - you need to cook it. And before you cook, you will have to work long and hard with a knife.

So, first we cut the carrots into strips and cut the pepper into strips, and we also try to cut the tomato into strips if possible.

We cut the olives in half, and cut the pickled cucumbers into the same strips.

We peel the potatoes, cut them into fairly boring strips, fill them with broth, add a little salt and put them on the fire.

We cut the onion finely (thank Allah, not into strips) and, according to tradition, fry it in vegetable oil until golden.

Add carrots and peppers to the onions. Simmer everything together for about three minutes.

Add pickled cucumbers and tomatoes to the pan. Continue simmering for another two to three minutes.

Somewhere over there we have potatoes boiling in broth on a fire, remember? We take and pour half a glass of this same broth, dissolve the tomato paste in it and pour the resulting tomato juice directly into the frying pan with the vegetables. So the “Extinguishing” operation is extended for another couple of minutes.

Now let's connect! Place the contents of the frying pan into the pan where the potatoes were boiled a long time ago. Olives, lemon slices (cut each lemon slice into four parts), salt and pepper also go there.

For order, cook our hodgepodge for another minute or two, then remove from heat and be sure to let it brew in a warm place for at least 15 minutes. The law of the jungle says: “The longer the Lenten hodgepodge is infused, the tastier it becomes!”

Then all that remains is to put a little fresh herbs on each plate, pour the hodgepodge into plates and remember that same taste, that same soup :)) Bon appetit!