Vegan Solyanka with Smoked Tofu and Rye Dumplings

**Prepare the Solyanka:** Heat olive oil in a large stockpot over medium heat. Add diced onion, carrots, and celery and sauté for 5-7 minutes, or until softened. Stir occasionally to prevent burning.

Add minced garlic and tomato paste and cook for another minute, stirring constantly to prevent the tomato paste from sticking to the bottom of the pot. This intensifies the flavor.

Stir in the canned diced tomatoes, vegetable broth, sliced black olives, diced pickled cucumbers, pickle juice, lemon juice, bay leaf, and smoked paprika. Season with salt and pepper to taste.

Bring the soup to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the richer the flavor will be.

While the soup simmers, prepare the rye dumplings. In a medium mixing bowl, whisk together all-purpose flour, rye flour, baking powder, and salt.

Add plant-based milk and chopped fresh parsley to the dry ingredients and stir until just combined. Do not overmix. The batter should be thick and slightly sticky.

After the soup has simmered for at least 30 minutes, gently drop spoonfuls of the dumpling batter into the simmering soup. Try to keep the dumplings separate so they don't stick together.

Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through. A toothpick inserted into the center of a dumpling should come out clean. Be careful not to lift the lid too often, as this can cause the dumplings to deflate.

Stir in the cubed smoked tofu during the last 5 minutes of cooking to heat through. Do not overcook the tofu, as it can become rubbery.

Remove the bay leaf from the soup before serving. Ladle the Solyanka with rye dumplings into bowls. Garnish with fresh chopped dill and a dollop of vegan sour cream, if desired. Serve hot.