Udo's Heart Warmer – Vegan Solyanka with Bell Peppers, Mushrooms & Cucumber Flavor

This Solyanka is pure soul food – colorful, spicy, and with a delicate balance between sweetness, acidity, and umami. Vegannett Paprika Olive provides a creamy, spicy accent, while pickled gherkins, fresh bell peppers, zucchini, and a mix of button mushrooms, chanterelles, and porcini mushrooms give the soup depth and variety. Perfect for preparing in advance – as it tastes even better after steeping overnight.

🍄 Ingredients for approx. 6 servings:

• 3–4 gherkins (plus some gherkin water)
• 1 red bell pepper
• 1 yellow bell pepper
• 200 g button mushrooms
• 200 g chanterelles
• 20 g dried porcini mushrooms
• 1 small zucchini
• 2 carrots
• 1 jar of Vegannett Paprika Olive
• 500 ml strained tomatoes
• 1 tbsp tomato paste
• 1–2 tsp sugar
• approx. 500 ml water (depending on desired consistency)
• 2 onions
• 2 bay leaves
• Olive oil
• Salt & freshly ground pepper
  

🔪 Preparation:

1. Soak porcini mushrooms in warm water while preparing the vegetables.
2. Chop onions, bell peppers, zucchini, carrots, gherkins, and fresh mushrooms into small pieces.
3. Heat some olive oil in a large pot and sauté the onions until translucent.
4. Add bell peppers, carrots, zucchini, button mushrooms, and chanterelles and sauté vigorously.
5. Stir in tomato paste and roast briefly.
6. Deglaze with strained tomatoes and water.
7. Add Vegannett Paprika Olive, sugar, gherkin water, bay leaves, and the soaked porcini mushrooms (with some soaking water).
8. Simmer gently for at least 30 minutes to allow the flavors to combine.
9. Season with salt and pepper.
10. Tip: It's best to prepare the soup a day in advance – it will taste even more intense.

✨ Serving suggestion:

Serve with a dollop of vegan crème fraîche and fresh bread – this turns the Solyanka into a wholesome, warming main course.