Lean hodgepodge

Ingredients for Cooking Lean Solyanka

  1. Purified water 1.5 liters
  2. Bulgarian pepper (any color) 1 piece
  3. Potato 10 pieces (medium)
  4. Carrots 2 pieces (medium)
  5. Onion 1 piece
  6. Tomato 1 piece
  7. Olives 1 can
  8. Pickled Cucumber 2 pieces
  9. Lemon 3 rings in the soup and how much is needed for decoration
  10. Vegetable oil 2 tablespoons
  11. Tomato paste 2 teaspoons
  12. Salt to taste
  13. Ground black pepper to taste
  14. Laurel leaf 2-3 pieces or to taste
  15. Fresh greens (dill, parsley, cilantro or basil) to taste and desire
  • Main ingredients: Potato, Onion, Carrot, Cucumber, Tomato, Greens
  • Portion 6-7
  • World Cuisine


Measuring cup (for water), a kitchen knife - 2-3 pieces, a cutting board - 2-3 pieces, paper kitchen towels, a bowl - 2 pieces, a bowl, a stove, a deep pan with a lid (capacity 4 liters), slotted spoon, frying pan, kitchen spatula, soup ladle, deep serving plate.

Preparation of lean hodgepodge:

Step 1: prepare the ingredients.

First, put on a medium fire a deep pan with the right amount of purified water, let it slowly boil. At this time, using a sharp kitchen knife, peel potatoes, onions and carrots. Sweet pepper let’s get rid of the stalk, gutted from the seeds and carefully rinse these products from any contaminants along with tomatoes, as well as your favorite greens. Then we dry with paper kitchen towels, take turns laying on a cutting board and continue the preparation. Cut potatoes into cubes from 1.5 to 2 centimeters in size, discard into a bowl of cold water and leave in it until use, so as not to darken.
For carrots, onions, sweet pepper, tomato and pickled cucumbers, we choose the same style of slicing, only smaller 1 centimeter or shred them with a long straw from 6 to 7 millimeters thick.

Finely chopped greens, transfer with lemon rings or their quarters to a separate clean dish and set aside.

Then, using a special key, open a jar of canned olives, put them in a colander and leave for a few minutes in the sink so that the glass is excess moisture. Then we choose, or cut them on a clean board with rings or slices, or leave them whole and immediately drop them into a small bowl. After that, put on the countertop the rest of the products that you will need to make the soup, and move on.

Step 2: prepare lean hodgepodge - stage one.

We return to the stove, on which the pan languishes with the gurgling liquid, and dip the chopped potatoes into it, after draining the water from it. Cook the vegetable for 15 minutes, periodically using a slotted spoon to remove white foam from the surface.

Step 3: prepare vegetable dressing for lean hodgepodge.

We don’t lose a minute, turn on the next burner on medium heat, put a frying pan with two tablespoons of vegetable oil on it. After a couple of minutes, dip the chopped onion into the preheated fat and pass it for 2-3 minutes to transparency, as well as light goldenness. Then we send carrots with sweet salad pepper to it and fry them together 3 minutes. Then we put chopped tomatoes, pickled cucumbers in a pan and keep everything on the stove for more 2-3 minutes, not forgetting to periodically loosen.
After that, pour the vegetables with two ladles of boiling water taken from the pan, in which the potatoes gurgle. We send tomato paste there, we mix everything thoroughly, but gently until smooth, we extinguish the dressing 4-5 minutes and immediately proceed to the next, almost final step.

Step 4: prepare the lean hodgepodge - stage two.

We put vegetable dressing, lemon rings or quarters, olives, bay leaves, salt and black pepper to taste in a pan with potatoes. Gently mix everything and reduce the fire to a level between the smallest and medium. Cover the pan with a lid and cook the soup with a slight boil. 5-7 minutes. Then turn off the stove and let the aromatic dish infuse for 15-20 minutes, after which you can start tasting!

Step 5: serve the lean hodgepodge.

Lean hodgepodge is served hot as a full-fledged first meal for dinner. After infusion, it is poured in portions onto deep plates with a ladle, chopped dill, parsley, cilantro, green onion or basil each with fresh chopped greens and put on a table with lean mayonnaise made on apples or semolina, although the last addition depends only on your taste preferences. Also, to make the soup more nutritious, it can be served along with non-egg bread, pita bread, croutons, crackers or unleavened cakes. Cook with love, and Fasting will be a joy!
Enjoy your meal!

Recipe Tips:

- If desired, pickled cucumbers and carrots can be chopped on a coarse grater;

- Very often, fresh tomatoes are replaced with a glass of homemade tomato juice;

- sometimes olives with capers are added to pickled cucumbers and olives;

- A great alternative to water - vegetable broth;

- the spices indicated in the recipe are not essential, complete their set with any dried herbs, as well as spices that are suitable for soups.