Armenian eggplant soup. Hearty first course recipe

They say in last turn Families where soup is cooked every day are destroyed. (Peter Vail, Alexander Genis. "Russian Cuisine in Exile")

summer soup- vegetable, but very hearty thanks to eggplant and chicken broth. The number of vegetables in it can be changed, depending on what vegetables are available, but eggplant is a must - they command the parade. This dish is quick and easy to prepare, and if you replace the broth with water, the soup will turn out lean.

You will need:(4 servings)

eggplant 1 pc
tomato 1 pc
onion 1 pc
bell pepper 1 PC
potatoes 2 pcs
garlic 1-2 cloves
flour 1 tbsp
suneli hops 1 tsp
cilantro greens
vegetable oil for frying

Step by step photo recipe:

Peel the eggplant and cut into slices 0.5 cm thick.

Roll eggplant rounds in flour.

Hot fry eggplant vegetable oil from two sides.

Place the fried eggplant on a paper towel.

Remove the skin from the tomato and cut it into slices. To do this, cut the tomato on top, put in a bowl and pour boiling water for half a minute. Drain boiling water, pour over cold water- now the skin can be easily removed. If the tomatoes are hard and not ripe enough, keep them in boiling water longer.

Cut potatoes into cubes and put into boiling broth, add bay leaf, salt if necessary - the broth is already salty. boil potatoes 5 minutes.
Advice:since the broth for this soup does not need much, I usually piss right amount into the container when I cook the chicken for .The broth can be frozen and reheated before making soup. How to cook real homemade broth, see

Chop the onion. I used shallots, they are easy to cut into small rings.

Bulgarian pepper cut into cubes. You can use peppers of different colors.

Onion and pepper add to pot and boil 5 minutes.

Add chopped and boil 5 minutes.

Slice fried for more small pieces and add to soup. brew 5 minutes.

At the end of cooking, remove the bay leaf from the pan, add a teaspoon of Caucasian seasoning to the soup,

chopped cilantro greens,

squeeze through the press.

Let everything boils. Taste and add salt if needed. Ready soup cover with a lid, let it “rest” for 15-20 minutes. When serving, add a few drops of olive oil to the plate, hot pepper and eat with pleasure. You will need:

chicken broth or water 1-1.2 liters
eggplant 1 pc
tomato 1 pc
onion 1 pc
bell pepper 1 pc
potatoes 2 pcs
garlic 1-2 cloves
flour 1 tbsp
suneli hops 1 tsp
cilantro greens
vegetable oil for frying

Peel the eggplant and cut into slices 0.5 cm thick. Roll the eggplant slices in flour and fry on both sides in vegetable oil. Cut the potatoes into cubes, put in a boiling broth, salt if the broth is not salty enough, and cook for 5 minutes. Add chopped onion and bell pepper, cook for 5 minutes. Add peeled and sliced tomatoes, cook for 5 minutes. Cut the fried eggplant slices into pieces and add to the soup, cook for 5 minutes. At the end of cooking, add suneli hops, cilantro and garlic to the soup.

In contact with

Rich soup with eggplant and ripe tomatoes is best cooked on a transparent chicken broth. He will not hide the vegetable multicolor, so appetizing - pieces leafy greens, bright slices of tomatoes and golden onion rings. It is desirable to peel vegetables from a dense peel.

When frying eggplants, it should be remembered that their porous pulp absorbs a lot of oil, and add it to the fry to a minimum, otherwise the food will come out very high in calories, especially if the broth is made from pork bones. Its taste can be shaded with peas of allspice and bay leaf.

Ingredients

eggplant 1 pc.
sweet pepper 1 pc.
tomato 1 pc.
onion 1 pc.
carrot 1 pc.
potatoes 3 pcs.
chicken soup set 500 g
vegetable oil 3-5 tbsp. l.
ground black pepper
water 1.5 l
greens to taste

Cooking

1. Soup can be cooked in water, meat and mushroom broth. You can use pork on the bone, beef, or a chicken soup set, which you can buy at any butcher's store, to make the broth.

Rinse the chicken backs and lower into the cooking pot (1.5-2 liters). Pour 1-1.5 liters cold water and send it to a strong fire. After boiling, make the fire small and cook for 30-40 minutes.

2. Peel the onions and carrots. Rinse, dry with a napkin. Cut the onion into small pieces, carrots into small cubes.

3. Peel and rinse potatoes. Cut into small cubes.

4. Rinse a large tomato and Bell pepper. If desired, the skin can be removed from the tomato. Cut into small cubes. Cut the pepper in half and cut out the seed pod. Cut into small strips.

5. When the broth is ready, remove the bones. Strain. Add potatoes. Boil. Cook for about 5-7 minutes over low heat.

6. Remove the skin from the eggplant, cut it into small cubes. Do not use ripe fruits to make soup. Fry in hot vegetable oil until browned on all sides for 8-10 minutes.

7. Move the onion and carrots to a frying pan with hot oil and fry for 8-10 minutes.

8. Add tomatoes and bell peppers to the potatoes in a saucepan. Stir and boil. Boil for 5-7 minutes.

I think that almost all vegetables are suitable for cooking first courses. Even from vegetables that rarely get into soups, they cook delicious first dishes. These are, as a rule, pureed puree soups or first courses with the addition of milk - cream soups. One of these amazing first courses is grated and hearty soup eggplant with milk and basil.

Eggplant puree soup is prepared from pre-baked or boiled young fruits with the addition of milk or cream, as well as other vegetables that serve more to improve taste and aroma. ready meal. Any vegetable sur-puree is prepared easily and quickly enough. And, usually, the number of ingredients for the soup is small. For example, a delicious one can be prepared only from potatoes and then add pork rinds to it.

Appetizing soup with eggplant in its composition is somewhat similar to the famous Turkish side dish or sauce - Beğendi,. By adding milk or cream, various spices and a small addition of tomato, an excellent eggplant puree soup is obtained. In general, the soup is low-calorie and is good for diet food. But, if desired, it can be diversified with spices, spiciness and fragrant herbs.

Making eggplant soup is pretty easy. It is enough to prepare young eggplants - bake or boil, chop the pulp with a blender and boil it in milk or cream. It turns out delicious cream soup from eggplant - the basis to which you can add other vegetables. Often soups of this type are seasoned with butter before serving and served with toasted bread or croutons.

Longevity vegetable - this is how eggplant is called in the East, and many dishes are prepared from it. The most famous - stuffed with vegetables baked eggplant. But various stews, sauces and eggplant soup are not uncommon.

If you are going to cook eggplant soup, you should not buy overripe fruits. Solanine accumulates in a mature eggplant - a very unpleasant and toxic substance. By the way, there is a lot of it in green tomatoes and green potatoes. Yes, and in mature eggplant seeds have already formed that will spoil the impression of the dish, eggplant soup with hard seeds is unlikely to be liked.

Eggplant soup. Step by step recipe

Ingredients

Eggplant 2 pcs
Olive oil 1 tbsp. l.
Tomato 1-2 pcs
Basil 3-4 sprigs
Garlic 1 clove
Milk 1 glass
Salt, black pepper, nutmeg, hot peppers Spices

Pureed eggplant soup needs fairly young fruits with a dark purple surface. If the seeds have already formed and are clearly visible, you will have to spend time cleaning them. For soup you will need a large ripe tomato, which is easily peeled and turns into tomato puree. Use milk or cream - decide for yourself, but do not make eggplant cream soup too high in calories.
Young eggplants, vegetables and milk
Eggplant fruits are best baked, preferably in an open flame or burning coals. Baked eggplant has amazing taste and aroma. Bake eggplant until blackened and lightly charred skins. The inside of the eggplant should be soft. Put the baked eggplants in a saucepan and cover with a lid - they should cool down so as not to burn your fingers.
Bake the eggplant until the surface is charred
Remove the skin and seeds from the tomato, put it in a blender and add the peeled garlic clove. Grind the tomato with garlic in a puree. In a saucepan, heat 1 tbsp. l. olive oil and pour in the tomato puree. Saute tomatoes for 2-3 minutes, stirring occasionally.
Fry the tomato puree olive oil
Peel the baked eggplant from the burnt skin, cut off the tail. Cut each eggplant in half lengthwise and make sure the seeds are not formed. Otherwise, remove them as carefully as possible with a teaspoon. Young seeds are not hard and will not be particularly noticeable in the puree soup. Put the eggplant pulp in a blender and grind until smooth. Add the eggplant pulp to the saucepan to the tomato.
Add eggplant puree to tomato
Fry the tomato with eggplant over medium heat, stirring the mass quite intensively with a wooden spatula. It is necessary that the vegetable mass becomes homogeneous. Simmer vegetables for 6-7 minutes.
Remove all the leaves from the basil sprigs and chop them very finely with a knife. Add chopped basil to vegetables, mix thoroughly and simmer covered for 3-4 minutes. Lightly salt the vegetables and pepper to taste. Add ground nutmeg to the tip of a knife. Mix vegetables with spices.
Add finely chopped basil to vegetables
Pour a full glass over vegetables. fresh milk. Without covering the saucepan with a lid, bring the eggplant soup to a boil and cook over low heat for 10 minutes. Be sure to stir the soup. Salt and pepper can be added to taste.

Eggplant soup is quite easy to prepare. The longest process is the preparation of nightshade. For soup, stew it, fry it, steam it and simply boil it, and in each version the vegetable will offer a slight taste difference. It is in the eggplant that there are not many vitamins, but there is a large supply of potassium, which is especially useful for people with impaired kidney function. The most interesting thing about this vegetable is that it is equally useful as an underripe, ripe or overripe fruit.

There is a wide variety of eggplant soups. Most often, nightshade is combined with veal, but other types of meat also go well together. In the dish, eggplants give their characteristic grey colour and unique taste. The remaining characteristics of the soup are completely dependent on the recipe. After all, you can cook quick soup just boil all the ingredients or work hard and bake eggplants on a fire in the summer, then the first dish will turn out “with smoke”.

For soup, blue ones can be prepared in this way: on a grill, on a fire, in an oven wrapped in foil, in a microwave, in a water bath or in a double boiler, in a baking sleeve.

Bake blue ones in the oven: cut off the stalks of eggplants. Wash them well and wrap each vegetable in foil. Bake medium-sized fruits for 25-30 minutes at a temperature of 180-200 °, if the weight of the vegetable is more than 300 g, bake longer up to 50 minutes.

How to cook eggplant soup - 15 varieties

Very satisfying meat soup with eggplant and pork. Soup "Satiy Chef" is prepared quite simply, so even a novice cook can handle it.

Ingredients:

Pork 500 g
Eggplant 3 pcs.
Potatoes 5 pcs.
Onion 1 pc.
Bulgarian pepper 1 pc.
Tomatoes 2 pcs.
Greens
Vegetable oil

Cooking:

Boil the meat in salted water, add spices. We peel vegetables and eggplants as well. Blanch the tomatoes and remove the skin.

We cut all the ingredients into small cubes: potatoes, peppers, onions, carrots, tomatoes and blue ones.

In a heated pan with vegetable oil, fry the onions and carrots, after acquiring a golden color, add tomatoes and bell peppers.

Roast eggplant separately. When the meat is ready, take it out and cut it in any shape.

Dip the potatoes in the broth, 15 minutes after boiling, add all the fried vegetables and meat.

Cook for another 15 minutes, then sprinkle with finely chopped herbs.

"Lagman" - soup with eggplant, veal, zucchini and noodles. This dish is very thick and filling. Noodles are added as desired, so the soup becomes even richer. All ingredients cut into cubes vegetable stew.

Ingredients:

Eggplant 2 pcs.
Zucchini 1 pc.
Potatoes 2 pcs.
Carrot 1 pc.
Onion 1 pc.
Veal 500 g
Noodles 50 g
Vegetable oil

Cooking:

Chop all the ingredients small cubes the same size. We heat the pan, pour in the oil and put the veal in.

Veal must be fried, stirring constantly, over high heat, so that the meat does not let the juice out and does not begin to stew. The process will take a maximum of 5 minutes.

Put the potatoes in a pot of water and start cooking. Salted and peppered.

In a pan with vegetable oil, fry the stew until half cooked from: eggplant, zucchini, carrots and onions.

Then we put the vegetable stew and meat to the potatoes. Cook for 30 minutes, then add noodles. And cook for another 5 minutes.

Highly tasty soup"Orange" with eggplant, lentils and tomatoes. In a special way it will be able to warm in the cool season and not only, it will be able to give strength in the sultry heat. Such a dish will not leave anyone indifferent, it is worth preparing and delighting your household with a hearty and original dish. Soup can be made from any variety of lentils.

Orange lentils do not require pre-soaking and are cooked for 15 minutes; green is pre-soaked for 35-40 minutes in warm water and cook for 20 minutes.

Ingredients:

Eggplant 2 pcs.
Tomato 1 pc.
Onion 1 pc.
Red lentils 3/4 cup
Garlic 2 cloves
parsley

Cooking:

Pour the lentils with water and put on fire, salt and pepper to taste. After boiling, cook for 15 minutes. At this time, we peel the eggplant and tomato from the skin.

Blue mode rings and fry in vegetable oil on both sides. In a separate pan with oil, simmer the diced tomato and onion.

To cooked lentils add eggplant, after 5 minutes tomatoes and onions. When ready, add finely chopped greens.

Soup with eggplant and lamb "Schulup" is the most perfect option for the summer season, it can be cooked on a fire in a cauldron in nature. No less tasty such a dish can be prepared at home, hot pepper will add spice to the dish.

Ingredients:

Lamb 500 g
Potatoes 5 pcs.
Eggplant 3 pcs.
Carrots 2 pcs.
Onion 2 pcs.
Tomatoes 6 pcs.
Hot pepper 1 pc.
Bulgarian pepper 1 pc.
Greens 1 bunch
Garlic 1 clove

Cooking:

We clean the lamb from the film and fat. Place in a saucepan or cauldron and cook for at least 1 hour with onions and carrots, salt and pepper to taste.

Coarsely chop the blue peppers, onions, tomatoes and carrots. Grind greens, garlic and hot peppers. Add all the vegetables to the pot with the cape, except for the potatoes.

We cook 30 minutes. Then put the potatoes and cook for another 20 minutes. Sprinkle with herbs when serving.

Soup with eggplant "Children's" is a seemingly simple dish, but in fact it is, but the taste of blue necessarily gives a unique zest, cereals serve only as an addition. This dish is suitable for children from 1 year old.

Ingredients:

Rice 50 g
Potato 1 pc.
Eggplant 1 pc.
green cilantro
Butter 20 g

Cooking:

We peel the eggplant, cut it and potatoes into cubes, fill it with water and send it to the fire.

10 minutes after boiling, add rice and butter, salt and pepper to your taste, cook until tender.

When serving, sprinkle with finely chopped herbs.

Very often, a vegetable such as a tomato is added to eggplant soups, as these vegetables create a wonderful tandem. "Czech" soup can be cooked on the stove or in a slow cooker on the "Stew" mode for 60 minutes. This soup is best served with sour cream.

Ingredients:

Eggplant 1-2 pcs.
Carrot 1 pc.
Onion 1 pc.
Garlic 1 head
Hot pepper 1 pc.
Potatoes 2-4 pcs.
Tomatoes 4 pcs.
Parsley
Dill
Vegetable oil
Sour cream 50 g

Cooking:

Grind onions and carrots and sauté in vegetable oil. Cut the eggplant into thin strips and add to the pan with the vegetables. We fry 3 minutes.

We cut hot peppers and tomatoes into thin slices and put them on vegetables, simmer all the ingredients for 2-3 minutes.

We cut the potatoes and put them in a saucepan with water, salt and pepper. Cook after boiling for 15 minutes.

Then add vegetables from the pan and boil for another 10 minutes. Finely chop the garlic and herbs, add to cooking.

Cover with a lid and let it brew for 20 minutes. Serve with sour cream.

This recipe for eggplant soup is the most original of all that can be found on the Internet. Try to cook and you - soup "Cold China", surprising your household with an unsurpassed taste.

Ingredients:

Chicken 600 g
Eggplant 2 pcs.
Celery 1 pc.
Greens
Soy sauce 4 tbsp
Apple cider vinegar ½ tbsp
Garlic 2 cloves

Cooking:

Boil chicken fillet salting and adding spices to the water. After boiling, add celery. We cut the eggplant into large bars and rub with salt.

Then we make a marinade for them: soy sauce, vinegar, herbs and garlic through a press.

Thoroughly mix the sauce with blue and put them to marinate for 30 minutes in the refrigerator. Fry the blue ones in vegetable oil.

Then just put them on plates with meat and pour chicken broth.

One of original recipes soup with eggplant and cream cheese "Cream obsession". The most suitable consistency for soup in the form of puree. Like all creamy soups the dish is very delicate. Vegetables are prepared in a special way here - they are baked, so the taste is unique.

Ingredients:

Eggplant 2 pcs.
Garlic 4 cloves
Tomato 1 pc.
Hard cheese 50 g
Vegetable broth 1.5 l
Cream 20% 200 ml
Mint 3 leaves
Tarragon 3 leaves
Thyme 1 sprig

Cooking:

Preheat the oven to 180 degrees. Lay the eggplants on a baking sheet, after removing the skin, wrap the tomato with garlic in foil and also in the oven. Baking time 20 minutes.

For 1 liter of water, add 1 tbsp. a spoonful of salt, we send baked eggplants to this liquid. So we get rid of the bitterness of the blue. The vegetable should be in the water for 5 minutes.

Cut the onions and carrots into half rings and send them to a preheated pan with vegetable oil. Heat up the cream in a saucepan.

Peel the eggplant and chop. Pour the vegetables with broth and add eggplant to them and baked tomato with garlic. Cheese cut into cubes.

Add hot cream to vegetables. Simmer for another 10 minutes, then add herbs and turn off. Blend the ingredients using an immersion blender.

When serving, place pieces of cheese in portions on plates.

In the soup with eggplant and cabbage "Dietary" there is something similar to the recipe for borscht, but there are still differences. Firstly, this is a vegetable dish, i.e. Ideal for those on a diet. secondly, the eggplants in this recipe resemble mushrooms. But the result is no worse than borscht. Try it!

Ingredients:

Vegetable broth 1 l
Potato 1 pc.
Eggplant 1 pc.
Cabbage 100 g
Sweet pepper 1/2 pc.
Beetroot 1 pc.
Onion 1 pc.
Carrot 1/2 pc.
Tomatoes 2 pcs.
Bay leaf 1 PC.
Sour cream 20 g

Cooking:

AT vegetable broth put in the chopped potatoes. We pass carrots, onions and bell peppers in vegetable oil.

When ready, add the grated beets and chopped tomatoes, and eggplant. With tomatoes and blues, you can pre-peel.

Simmer all vegetables until thick. Finely chop the cabbage. Add vegetables to potatoes first, cabbage after 10 minutes.

The soup can be served with sour cream.

Soup with eggplant and mushrooms "Mushroom Paradise" has pleasant taste. Due chicken meat has a pleasant aroma, and the satisfying qualities of such a dish are above all.

Ingredients:

Chicken ham 1 pc.
Onion 1 pc.
Carrot 1 pc.
Champignon mushrooms 350 g
Eggplant 1 pc.
Potatoes 3 pcs.
Parsley and dill greens
Vegetable oil

Cooking:

Put the chicken in a pot of water and cook, skim off the foam. Saute carrots and onions in vegetable oil.

Cut potatoes and eggplant into cubes, mushrooms into slices. Fry the mushrooms alternately, eggplant when ready.

40 minutes after boiling the meat, send the potatoes to the pan. After 15 minutes, all other ingredients. Salt and pepper to taste.

A few minutes before cooking, sprinkle the soup with chopped herbs.

Soup "Vegetarian" with eggplant and sun-dried tomatoes has exquisite taste. This dish came to us from Italy and has already managed to win the hearts of many restaurant visitors. This combination of ingredients allows you to use the soup both hot and cold.

Ingredients:

Dried tomatoes 200 g
Eggplant 300 g
Tomato 1 pc.
Onion 1 pc.
Garlic 4 cloves
Vegetable broth 1 l
Cream cheese 30 g
Cream 200 ml

Cooking:

Bake eggplant, onion and tomato with garlic in foil in the oven. Open a jar of tomatoes and remove excess liquid.

We put them in the heated vegetable broth and cook. When ready, remove the eggplant and tomato from the oven and peel, then chop and add to the tomatoes.

After 10 minutes, salt, and season with seasonings, put cheese and cream. Cooking until boiling.

Soup with eggplant and hot pepper is suitable for lovers spicy dishes. Hot pepper Chili will give the dish a spicy quality, and tender eggplant will smooth out the burning a little. taste buds. This soup comes from Chinese food and served cold.

Ingredients:

Eggplant 500 g
Bulb onion 100 g
green onion 15 g
Chili pepper 30 g
Cilantro 15 g
Sugar 20 g
Chili paste 80 g
Apple vinegar 50 g
Water 1 l

Cooking:

Steam peeled eggplant for 25 minutes. Cut them into cubes onion same way. We put everything in a saucepan.

Grind chili peppers and herbs and lay down to the rest of the ingredients. Now put the chili paste, sugar and vinegar. We mix everything well. Serve the soup cold.

Visiting different cuisines of the world, you can learn many original recipes, even from the ingredients that we are used to seeing on our table. Soup "Greek" with eggplant and zucchini is one of those.

This soup can be served with original sauce Tzatziki: yogurt 200 ml, grated cucumber, garlic through the press, mint 3 leaves, white wine vinegar 1 tsp

It can be prepared as a puree or a regular liquid dish.

Ingredients:

Eggplant 2 pcs.
Zucchini 4 pcs.
Onion 1 pc.
Garlic 4 cloves
Olive oil
Vegetable broth 1 l
Oregano 1 tsp
mint leaves for decoration

Cooking:

In an oven preheated to 200 degrees, put zucchini, garlic, onion and eggplant on a baking sheet, sprinkle with olive oil.

Bake for 45 minutes, stirring occasionally. We transfer half of the finished vegetable mass to a blender and make a puree.

Cut the rest of the vegetables and put in the broth, cook for 5 minutes, then add vegetable puree. When serving, spoon mint leaves into bowls.

The fastest soup imaginable is eggplant soup with canned beans. Due to the beans soup "On hastily” quite satisfying, although the meat and potatoes familiar to us are absent here.

Ingredients:

Eggplant 2 pcs.
Canned beans 200 g
Mushrooms 300 g
Mushroom broth 2 l

Cooking:

Doing mushroom broth. To do this, cut the mushrooms into slices and send them to the pan to fry.

When ready, put the mushrooms in a saucepan and cook for about 15 minutes, then add canned beans and chopped eggplant. Salt and pepper to taste.

After 10 minutes, the soup is ready to eat.

Soup with eggplants and salmon is ideal to diversify meat weekdays. Delicate salmon in combination with blue and zucchini will warm and give energy to further conquer the peaks.

Ingredients:

Salmon 300 g
Potatoes 2 pcs.
Eggplant 1 pc.
Zucchini 1 pc.
Onion 1 pc.
Carrot 1 pc.
Olive oil

Cooking:

Boil salmon in salted water. When ready, we take out the fish and the mode into pieces, removing the bones. Place the potatoes in the fish broth.

Saute onion and carrot in olive oil. When the potatoes are ready, return the fish and vegetable frying to the pan.

Soup is not only tasty, but also very healthy. To maintain health, it is extremely important to use it as often as possible. There are many recipes for various soups, many of which have long gone beyond the borders of their country. These are chanakhi, borscht, kharcho, beetroot, chorba, okroshka, dovga, ear. However, no less tasty soup is obtained with the addition of such healthy vegetable like an eggplant. In the summer season, when they can be found in abundance, I want to use it to the maximum, adding to various dishes. You won’t surprise anyone with a casserole or eggplant stew, but few decide to make soup from it. Although our housewives are not used to cooking soup with the addition of this vegetable, in countries such as Armenia, Uzbekistan, eggplant soup is part of national cuisine.
The undoubted advantage of eggplant soup is the ease of preparation, as well as a large number of vitamins contained in the vegetable, which are perfectly preserved during cooking. We offer a recipe for spicy soup with eggplant and smoked meats. This vegetable has a mildly pronounced taste, therefore, additives such as salcha (pepper mass) and a certain set of spices will aggravate and add spice to the soup. In addition, here you can put mushrooms, lentils, cheese, cream, crackers. Each of these products adds its own flavor to the dish. spicy taste.
Eggplant soup is easy, but hearty meal With large quantity vitamins.

Taste Info Hot soups / Vegetable soup

Ingredients

two medium eggplants;
280 grams of smoked ribs;
two sweet peppers;
two large potatoes;
one head of onion;
two carrots;
two tomatoes;
two cloves of garlic;
two dessert spoons tomato paste;
floor dessert spoon salchi;
refined oil for frying;
bunch of parsley;
bay leaf;
Adyghe or simple salt taste;
a pod of hot pepper;
peppercorns;
a pinch of pepper mixture.

How to cook eggplant and smoked ribs soup

Remove the top layer from potato tubers, wash, cut into small squares. Fill a three-liter pot halfway with clean water, put it on a burner with maximum heat, and boil. After that, throw in the potato cubes, bay leaf, salt and peppercorns, remove the foam, reduce the heat.

Smoked ribs cut into pieces and also throw into the pan.

Peel the carrots and onions, and remove the seeds and veins from the pepper. Chop the onion and pepper into squares, chop the carrots into large strips.

Heat refined oil in a frying pan on the stove. After 5 minutes put it in vegetable preparations, sauté on medium heat for two minutes. Then add pasta, salcha and chopped tomatoes to the ingredients, season with a mixture of peppers. pour a small amount of clean water and simmer the mixture for about six minutes.

Wash eggplant, cut into small squares. In a separate frying pan, heat refined oil and dip chopped vegetables into it, fry for no more than two minutes.

Then pour the eggplant into the pan to the potatoes and ribs.

Throw it there tomato dressing, mix.

Rinse the parsley, pat dry, finely chop and add to the soup. Pass the garlic through a press, finely chop the pepper pod. Throw all the missing ingredients into a saucepan, boil and remove from the burner.

Let the soup brew for a bit, after which you can pour it into plates. Add sour cream or mayonnaise if desired.

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Vegetable soup with eggplant and tomatoes

This gourmet cream soup it turns out incredibly tender and tasty.

Ingredients:

eggplant - 300 g;
onion - 100 g
tomatoes - 100 g
garlic - 3 cloves
olive oil - 3-4 tbsp. spoons
vegetable broth or water - 200-400 ml
cream - 200 ml
cream cheese - 200 g
salt - 1-2 teaspoons.

Cooking.

Peel the eggplants, cut into cubes and leave for half an hour to remove bitterness from them. At this time, peel and finely chop the onion, and then fry it in vegetable oil until golden brown.
Add eggplant and a little olive oil, simmer for 10 minutes, stirring occasionally.
Pour in hot water or broth, cover and simmer for 5 minutes.
Add seasonings, cover again and simmer for another 5 minutes. At this time, chop the garlic and tomatoes and fry them in olive oil until soft.
Mix the contents of two pans in a saucepan, add cream cheese and chop with a blender. Finally, add cream and whisk the dish again.
The soup is ready, it can be brought to the desired consistency by adding broth or water.

Soup with eggplant and chicken

This chicken broth dish is very light and satisfying.

Ingredients for 4 liters:

chicken legs - 2 pcs;
eggplant - 5 pcs;
onion - 1 pc;
carrots - 2 pcs;
potatoes - 4 pcs;
tomatoes - 3 pcs;
vegetable oil;
salt;
ground black pepper.

Cooking.

Wash chicken meat, put in a saucepan, add water and put on medium heat.
Remove the formed foam and continue to cook. At this time, cut the eggplants without peeling them, put them in a bowl and leave for half an hour.
While the bitterness is leaving the vegetables, prepare the rest of the ingredients: grate the carrots, chop the onion and potatoes.
Potatoes are immediately added to the broth, and onions and carrots are sautéed in a saucepan. Eggplants are also fried, then added to the broth.
In a saucepan with onions and carrots, grated tomatoes are added and stewed for 5-10 minutes.
The resulting roast is sent to the broth, salt and pepper are added to taste. Boil the soup for another 10-15 minutes, then sprinkle with finely chopped herbs. Optionally, you can season with sour cream or mayonnaise when serving.

Soup puree with eggplant and zucchini

If you want to cook not only tasty, but also healthy soup, this dish is exactly what you need. It is perfect for those who are on a diet, both due to an illness, and just wanting to lose weight.

Ingredients per 1 liter:

broth (you can dilute a bouillon cube in water);
eggplant - 1 pc;
zucchini - 1 pc;
sweet pepper - 1-2 pcs;
tomato - 2 pcs;
carrot - 1 pc;
salt to taste.

Cooking

Peel the eggplant, cut into cubes and leave for half an hour.
Cut the remaining vegetables into small cubes, grate the carrots on coarse grater. Add salt.
Add all the vegetables to the boiling broth and cook until tender.
Kill everything with a blender.
When serving, top with sour cream or cream.

Cooking Tips

In order for eggplant soup to turn out especially tasty, you should follow a few simple rules:

It is best to choose medium-sized vegetables in which the sepals fit snugly. If the eggplant is elastic, shiny, and the stalk is fresh, it means that it was plucked not so long ago.
Cleaning this vegetable is a matter of taste. If you want to keep the eggplant, it's best to leave it with the skin, and if the consistency doesn't matter, you can peel it. The slightly bitter taste of the peel gives the fruit a savory taste, for which some especially appreciate it.
When frying eggplant for soup, you should remember that they absorb oil very well. Therefore, fry with the minimum amount oil and only in a pan with a non-stick coating.
Eggplant pairs best with garlic, so any dish, including soup, should have the pair together.

These little tips will help create a unique taste of summer on your table.