Vegan Solyanka Soup with Tofu and Pickled Vegetables

Ingredients

• 8 cups Vegetable broth
• 1 block (14 oz) Smoked tofu
• 1 cup Pickled cucumbers
• 1/2 cup Pickled mushrooms
• 1/2 cup Kalamata olives
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 2 tbsp Capers
• 1 leaf Bay leaf
• 1/2 tsp Black peppercorns
• 2 tbsp Fresh dill

Instructions

1. 1Dice the smoked tofu into small cubes and marinate it in 1 tbsp of lemon juice for 15 minutes.
2. 2In a large pot, sauté the diced onion and garlic in olive oil until softened.
3. 3Add the tomato paste and cook for 2-3 minutes, stirring constantly.
4. 4Pour in the vegetable broth, add the bay leaf and peppercorns. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. 5Add the marinated tofu, chopped pickled cucumbers, pickled mushrooms, and sliced olives. Simmer for another 15 minutes.
6. 6Stir in the remaining lemon juice and capers. Simmer for 5 more minutes.
7. 7Remove the bay leaf before serving. Garnish with fresh dill.

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