Ingredients

Adjust Servings:

	315 g diced onions frozen
	855 g diced potatoes uncooked
	1145 g juureskuutiosekoitus frozen
	44 g vegetable bouillon powder (no gluten or cellery)
	2 g bay leaf
	2 g whole allspice
	3,65 l water
	22 g crushed garlic canned
	175 g tomato paste
	159 g diced pickled cucumber
	32 g unsweetened lemon juice
	19 g red wine vinegar
	6 g sugar
	950 g black beans canned, drained
	317 g smoked tofu Jalotofu
	22 g dill frozen

Nutritional information

161 kJ / 39 kcal

Energy

0,60 g

Fat

0,17 g

Saturated Fat

5,03 g

Carbohydrates

1,83 g

Fibre

2,21 g

Protein

0,47 g

Salt

Solyanka soup with smoked tofu

Ingredients

315 g diced onions
frozen
855 g diced potatoes
uncooked
1145 g juureskuutiosekoitus
frozen
44 g vegetable bouillon powder (no gluten or cellery)
2 g bay leaf
2 g whole allspice
3,65 l water
22 g crushed garlic
canned
175 g tomato paste
159 g diced pickled cucumber
32 g unsweetened lemon juice
19 g red wine vinegar
6 g sugar
950 g black beans
canned, drained
317 g smoked tofu
Jalotofu
22 g dill
frozen

Directions

Portion size: 355 grams
Yield from 20 portion recipe: 7.100 kg

Vegan

Allergens: soy, cellery, wheat
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Soy, Contains Garlic, Contains Allergens

Carbon footprint per portion (355 g): 0.3 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Measure the onions, diced potatoes and root vegetables, vegetable stock powder and seasonings into a pot. Add the water. Boil until the vegetables have softened.

Add the crushed garlic, tomato paste, pickled cucumbers, lemon juice, red wine vinegar and sugar. Let boil for a moment.

Rinse and drain the black beans and add them into the soup. Tear or dice the tofu and add it in. Heat up, but avoid boiling. Add in the dill. Serve with oat fraiche.