Vegan Russian Solyanka Soup

Ingredients

• 6 cups Vegetable Broth
• about 225 g Mushrooms
• 1 medium Onion
• 1 medium Carrots
• 1 cup Dill Pickles
• 1 14.5 oz can Canned Diced Tomatoes
• 2 tablespoons Tomato Paste
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 0.5 cup Black Olives
• 2 tablespoons Fresh Dill
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat, which is 175°C. Add the 1 medium onion, cut into 1.27 cm pieces, and 1 medium carrot, cut into 1.27 cm pieces. Sauté for 8 to 10 minutes, or until the vegetables are softened and the onion is translucent.
2. 2Add the about 225 g of mushrooms, sliced, to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms have released their liquid and are beginning to brown.
3. 3Stir in the 1 cup of dill pickles, chopped, and the 1 14.5 oz can of canned diced tomatoes. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the 2 tablespoons of tomato paste and stir until it is well combined with the vegetables. Cook for another minute, stirring constantly.
5. 5Pour in the 6 cups of vegetable broth. Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes to allow the flavors to meld. The soup should be gently bubbling.
6. 6Stir in the 2 tablespoons of lemon juice, 0.5 cup of black olives, and 2 tablespoons of fresh dill. Mix everything together well.
7. 7Season the soup with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir to combine.
8. 8Serve the Vegan Russian Solyanka Soup hot.

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