Solyanka - GDR classic veganized
- Vegan* - Lactose-free* - Gluten-free
Preparation time: 60 minutes - Difficulty level: medium
Ingredients Dough for 4 portions:
- 240 g natural jackfruit in brine
- 2 tbsp olive oil
- 2 bay leaves
- 4 allspice grains
- 200 g smoked tofu
- 2 vegetable onions
- 1 red & 1 yellow bell pepper
- 6 - 8 Silesian cucumbers & approx. 150 ml cucumber stock
- 600 ml vegetable stock
- 2 tbsp tomato paste
- 1 jar of lecho vegetables
- 200 g sauerkraut
- 2 tbsp capers
- 2 tbsp ghee* or vegetable oil
Spices:
- Sweet & hot paprika
- Chilli flakes
- Fleur de Sel
- Freshly ground black pepper
Topping:
- Creme fraiche* or vegan yogurt*
- Fresh parsley
- 240 g natural jackfruit in brine
- 2 tbsp olive oil
- 2 bay leaves
- 4 allspice grains
- 200 g smoked tofu
- 2 vegetable onions
- 1 red & 1 yellow bell pepper
- 6 - 8 Silesian cucumbers & approx. 150 ml cucumber stock
- 600 ml vegetable stock
- 2 tbsp tomato paste
- 1 jar of lecho vegetables
- 200 g sauerkraut
- 2 tbsp capers
- 2 tbsp ghee* or vegetable oil
Spices:
- Sweet & hot paprika
- Chilli flakes
- Fleur de Sel
- Freshly ground black pepper
Topping:
- Creme fraiche* or vegan yogurt*
- Fresh parsley
Anyone who knows the east of our country also knows the perennial favorite solyanka. A stew that was originally used to make leftovers, which is why there is no single solyanka recipe.
Reason enough for us to provide you with a vegan version that is not only really warming and tasty on cold days. We have replaced the meat and sausage with jackfruit and smoked tofu.
But you can also use any other vegan alternative. Have fun trying it out!
Drain the jackfruit in a colander and cut the cubes in half again if necessary, place in a bowl and mix with olive oil and spices to taste and marinate for approx. 30 minutes.
In the meantime, peel and halve the onions and cut into fine strips, wash and clean the peppers and cut into bite-sized pieces.
Cut the smoked tofu into thin sausage strips and slice the cucumber as desired.
To fry in ghee, first fry the onions well with the jackfruit & tofu, then add the peppers & fry for a further 3 minutes. Now add the tomato purée and spices and then deglaze with vegetable stock.
Stir in the gherkins, stock, capers, sauerkraut and lecho vegetables and simmer over a medium heat for approx. 20 minutes, stirring occasionally to prevent sticking.
Season to taste again before serving, it must be a good sweet and sour mixture. If necessary, add a little more sugar or acid, depending on taste.
Divide into bowls or soup bowls, top with crème fraîche & fresh parsley and your vegan solyanka is ready.
Our rustic baked natural spelt sourdough bread tastes great with this. Enjoy your meal!
