Solyanka Soup

Ingredients

• • 2 onions, sliced
• • 1.2 L vegetable broth
• • 450 g mushrooms, sliced
• • 4 tsp tomato paste
• • 1 brined cucumber, sliced (or a fermented gherkin)
• • 1 bay leaf
• • 1 tbsp drained capers (optional)
• • 1 pinch of salt
• • 6 crushed peppercorns
• • To garnish: lemon zest, green olives, parsley

Method

1. Put the onions in a large pot with 50 ml of broth.
2. Cook, stirring regularly, until the liquid has completely evaporated.
3. Add the rest of the broth and the sliced mushrooms; bring to a boil, then simmer 30 minutes.
4. In a small bowl, mix the tomato paste with 2 tbsp of broth.
5. Pour the mixture into the pot, add the brined cucumber, bay leaf, capers, salt and pepper.
6. Cook 10 minutes over low heat.
7. Serve hot, garnished with lemon zest, green olives and parsley.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).