John Myers
Contents
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Ingredients
- 350 g Waxy potatoes
- 1 Red peppers
- 1 Yellow peppers
- 4 Chilli tofu sausages e.g. Veggie Friends
- 1 Red Onion
- 2 tsp Wild garlic paste - not pesto!
- 2 Garlic cloves pressed
- 3 tbsp Tomato paste, seasoned
- 1 l Vegetable broth
- Cayenne pepper
- Salt and pepper
- 3 Pickled cucumbers
- 4 tbsp Pickled cucumber stock
- Olive oil
Instructions
- Peel the potatoes and cut them into cubes (not too small). Peel and roughly chop the onion. Cut the chilli tofu sausages into slices.
- Heat the olive oil in a saucepan and fry the sausage slices until crispy. Add the potatoes and onions and fry briefly.
- Add tomato paste and sweat. Dust with cayenne pepper (not too much at first) and pour on the vegetable stock. Stir in wild garlic or garlic. Simmer over medium heat for approx. 20 minutes.
- In the meantime, cut the peppers into cubes and halve the cucumber lengthways and cut into slices. Add to the soup and turn the heat to the lowest possible level. After a further 10 minutes, add the cucumber and the cucumber stock to the simmer. If necessary, season with salt and pepper.
- The soljanka tastes even better the next day when warmed up and is also an ideal party soup.
Nutrition
Serving: 100gCalories: 31kcalCarbohydrates: 4.1gProtein: 0.7gFat: 1.3g
