Vegan solyanka à la Schnauder

Ingredients for 4 servings:

• 350 g smoked tofu
• 500 g mushrooms, brown
• 5 onions
• 4 bell peppers
• 150 g tomato paste
• 6 gherkins
• 300 g cucumber water, from the jar
• 1 chili pepper(s), dried
• 1 bay leaf
• 1 liter vegetable broth
• 1 tsp, heaped mustard
• 3 cloves garlic
• 1 tbsp smoked paprika powder
• 1 tbsp soy sauce
• 2 tbsp oil
• 1 tbsp margarine
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours

Clean and dice the bell peppers, slice the mushrooms and gherkins, juice the smoked tofu, and dice the garlic, onions, smoked tofu, and chili. Then fry the smoked tofu in a pot with margarine and oil until crispy. Add the onions and let them become translucent. Then add the diced bell peppers, tomato paste, and garlic and fry briefly. Then add the cucumbers, the pickle juice, and all the spices to the pot. Top up with the vegetable stock and simmer gently for 20 minutes. It’s best to make the solyanka the day before so the flavors can infuse and season better.