Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Solyanka
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- #70685
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 carrots
1 onion
1 large red pepper
3 tomatoes
1 cup chopped salted or pickled cucumbers
3 cloves garlic
1 small handful black olives
1 bay leaf
1/4 teaspoon crushed black peppercorns
1 teaspoon paprika
2 teaspoons flour
2 vegetable stock cubes
olive oil
2 quarts water
3 sprigs fresh herbs (spring onion, parsley and/or dill)
sour cream, for garnish
directions
Chop all the vegetables finely. Heat the water and add the cucumber, tomato and bay leaf when it starts to boil.
Fry the onion, carrot and pepper together until the onion becomes transparent. Add the garlic and flour and fry everything for a further few minutes.
Add the contents of the frying pan to the soup pot along with the olives, paprika, black pepper and stock. Simmer for about half an hour.
Wait until the end of cooking time before deciding whether to add salt as a lot will come out of the olives, cucumbers and stock cubes.
Add some chopped herbs at the last minute and serve the soup garnished with blobs of sour cream.
added by
Texan1984
nutrition data
Nutritional data has not been calculated yet.
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