Eggplant soup is quite easy to prepare. The longest process is preparing the nightshade. For soup, stew it, fry it, steam it, or simply boil it, and in each version the vegetable will offer a slight difference in taste. It is in 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 unripe, ripe or overripe fruit.
There is a wide variety of eggplant soups. Nightshade is most often combined with veal, but other types of meat also go well. In the dish, eggplants give their characteristic gray color and unique taste. The remaining characteristics of the soup depend entirely on the recipe. After all, you can prepare a quick soup by simply boiling all the ingredients, or take the trouble to bake the eggplants over a fire in the summer, then the first course will turn out “smoky.”
For soup, blue ones can be prepared in this way: on a grill, on a fire, in the oven, wrapped in foil, in the microwave, in a water bath or in a double boiler, in a baking bag.
Bake the little blue ones in the oven: cut off the stems of the eggplants. Wash them well and wrap each vegetable in foil. Bake small fruits for 25-30 minutes at a temperature of 180-200 °; if the weight of the vegetable is more than 300 g, it is necessary to bake longer, up to 50 minutes.
How to cook eggplant soup - 15 varieties
A very hearty meat soup with eggplant and pork. The “Fed Cook” soup is quite simple to prepare, so even a novice cook can handle it.
Ingredients:
- Pork 500 g
- Eggplants 3 pcs.
- Potatoes 5 pcs.
- Onion 1 pc.
- Bell pepper 1 pc.
- Tomatoes 2 pcs.
- Greenery
- Vegetable oil
Preparation:
Boil the meat in salted water, add spices. We peel vegetables, including eggplants. Blanch the tomatoes and peel them.
Cut all the ingredients into small cubes: potatoes, peppers, onions, carrots, tomatoes and blueberries.
In a preheated frying pan with vegetable oil, fry the onions and carrots, add tomatoes and bell peppers when golden brown.
Separately fry the eggplants. When the meat is ready, take it out and cut it into any shape.
Dip the potatoes into 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 turns out very thick and satisfying. Noodles are added as desired to make the soup even richer. All ingredients are cut into cubes, like a vegetable stew.
Ingredients:
- Eggplants 2 pcs.
- Zucchini 1 pc.
- Potatoes 2 pcs.
- Carrot 1 pc.
- Onion 1 pc.
- Veal 500 g
- Noodles 50 g
- Vegetable oil
Preparation:
Chop all the ingredients into small cubes of the same size. Heat a frying pan, pour oil and add veal.
The veal must be fried, stirring constantly, over high heat so that the meat does not release juice and begins to stew. The process will take a maximum of 5 minutes.
Place the potatoes in a saucepan with water and start cooking. Add some salt and pepper.
In a frying pan with vegetable oil, fry the stew from eggplant, zucchini, carrots and onions until half cooked.
Then we place the vegetable stew and meat with the potatoes. Cook for 30 minutes, then add the noodles. And cook for another 5 minutes.
Very tasty Orange soup with eggplant, lentils and tomatoes. It will be able to warm you up in a special way in the cool season and not only, it will be able to give you strength in the sultry heat. This dish will not leave anyone indifferent; it is worth preparing and delighting your household with a hearty and original dish. The soup can be made from any variety of lentils.
Orange lentils do not require pre-soaking and cook for 15 minutes; green is pre-soaked for 35-40 minutes in warm water and cooked for 20 minutes.
Ingredients:
- Eggplants 2 pcs.
- Tomato 1 pc.
- Onion 1 pc.
- Red lentils 3/4 cup
- Garlic 2 cloves
- Parsley
Preparation:
Fill the lentils with water and put on fire, salt and pepper to taste. After boiling, cook for 15 minutes. At this time, peel the eggplants and tomatoes.
Blue mode into rings and fry in vegetable oil on both sides. In a separate frying pan with oil, simmer diced tomato and onion.
Add eggplants to the finished lentils, after 5 minutes, tomatoes and onions. When ready, add finely chopped greens.
Soup with eggplant and lamb “Shchulyup” is the most ideal option for the summer season; it can be cooked over a fire in a cauldron outdoors. This dish can be prepared no less tasty at home; hot pepper will add spiciness to the dish.
Ingredients:
- Lamb 500 g
- Potatoes 5 pcs.
- Eggplant 3 pcs.
- Carrots 2 pcs.
- Onions 2 pcs.
- Tomatoes 6 pcs.
- Hot pepper 1 pc.
- Bell pepper 1 pc.
- Greens 1 bunch
- Garlic 1 clove
Preparation:
We clean the lamb from 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 blue peppers, onions, tomatoes and carrots. Grind the herbs, garlic and hot pepper. Add all the vegetables except potatoes to the pan with the cape.
Cook for 30 minutes. Then add the potatoes and cook for another 20 minutes. When serving, sprinkle with herbs.
Eggplant soup “Children's” is a seemingly simple dish, in fact it is, but the taste of the blue ones definitely adds a unique twist, the cereals serve only as an addition. This dish is suitable for children aged 1 year and older.
Ingredients:
- Rice 50 g
- Potatoes 1 pc.
- Eggplants 1 pc.
- Green cilantro
- Butter 20 g
Preparation:
Peel the eggplant, cut it and potatoes into cubes, fill with water and put on fire.
10 minutes after boiling, add rice and butter, salt and pepper to your taste, cook until done.
When serving, sprinkle with finely chopped herbs.
Very often, a vegetable such as a tomato is added to eggplant soups, since these vegetables create a wonderful tandem. “Czech” soup can be prepared on the stove or in a slow cooker using the “Stew” mode for 60 minutes. This soup is best served with sour cream.
Ingredients:
- Eggplants 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
Preparation:
Chop onions and carrots and sauté in vegetable oil. Cut the eggplants into thin strips and add to the pan with the vegetables. Fry for 3 minutes.
Cut the hot peppers and tomatoes into thin slices and add them to the vegetables, simmer all the ingredients for 2-3 minutes.
Cut the potatoes and put them in a pan with water, salt and pepper. Cook after boiling for 15 minutes.
Then add the vegetables from the pan and cook for another 10 minutes. Finely chop the garlic and herbs and add when cooked.
Cover with a lid and let steep 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 making “Cold China” soup, surprising your household with its unsurpassed taste.
Ingredients:
- Chicken 600 g
- Eggplant 2 pcs.
- Celery 1 pc.
- Greenery
- Soy sauce 4 tbsp.
- Apple cider vinegar ½ tbsp.
- Garlic 2 cloves
Preparation:
Boil the chicken fillet by adding salt and spices to the water. After boiling, add celery. Cut the eggplants into large pieces 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 the blue ones and put them in the refrigerator to marinate for 30 minutes. Fry the blue ones in vegetable oil.
Then we simply place them on plates with meat and fill them with chicken broth.
One of the original recipes for soup with eggplant and cream cheese “Creamy Obsession”. The most suitable consistency for soup is puree. Like all creamy soups, the dish is very tender. Vegetables here are prepared in a special way - baked, which is why the taste is unique.
Ingredients:
- Eggplants 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
Preparation:
Preheat the oven to 180 degrees. Place the eggplants on a baking sheet, after removing the skin of the tomato along with the garlic, wrap it in foil and also in the oven. Baking time 20 minutes.
For 1 liter of water add 1 tbsp. spoon of salt, add baked eggplants to this liquid. This way we will get rid of the bitterness of the blue ones. The vegetable should be in the water for 5 minutes.
Cut the onions and carrots into half rings and place them in a heated frying pan with vegetable oil. Heat the cream in a saucepan.
Peel the eggplants and chop them. Pour the broth over the vegetables and add eggplant and baked tomato with garlic. Cut the cheese into cubes.
Add hot cream to vegetables. Simmer for another 10 minutes, then add herbs and turn off. Using an immersion blender, grind the ingredients.
When serving, place pieces of cheese into plates.
The soup with eggplant and cabbage “Dietary” has something similar to the borscht recipe, 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 turns out no worse than borscht. Try it!
Ingredients:
- Vegetable broth 1 l
- Potatoes 1 pc.
- Eggplants 1 pc.
- Cabbage 100 g
- Sweet pepper 1/2 pcs.
- Beetroot 1 pc.
- Onion 1 pc.
- Carrots 1/2 pcs.
- Tomatoes 2 pcs.
- Bay leaf 1 pc.
- Sour cream 20 g
Preparation:
Place chopped potatoes into vegetable broth. Sauté carrots, onions and bell peppers in vegetable oil.
When ready, add grated beets and chopped tomatoes and eggplants. You can first peel the tomatoes and blue ones.
Simmer all vegetables until thick. Finely chop the cabbage. First add vegetables to the potatoes, after 10 minutes cabbage.
You can serve the soup with sour cream.
Soup with eggplant and mushrooms “Mushroom Paradise” has a pleasant taste. Due to the chicken meat, it 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
- Vegetable oil
Preparation:
Place the chicken in a saucepan with water and cook, skim off the foam. Sauté carrots and onions in vegetable oil.
Cut potatoes and eggplant into cubes, mushrooms into slices. Fry the mushrooms one by one, and when the eggplants are ready.
40 minutes after the meat boils, add the potatoes to the pan. After 15 minutes, add all other ingredients. Salt and pepper to taste.
A few minutes before it’s ready, sprinkle the soup with chopped herbs.
Vegetarian soup with eggplants and sun-dried tomatoes has an 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 consume the soup both hot and cold.
Ingredients:
- Sun-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
Preparation:
Bake eggplant, onion and tomato with garlic in foil in the oven. Open the can of tomatoes and remove excess liquid.
Place them in heated vegetable broth and cook. When ready, remove the eggplants and tomatoes from the oven and peel them, then cut them and add them to the tomatoes.
After 10 minutes, add salt and seasonings, add cheese and cream. Cook until boiling.
Soup with eggplant and hot pepper is suitable for lovers of spicy dishes. Hot chili pepper will add a spicy quality to the dish, and tender eggplant will slightly smooth out the burning sensation of the taste buds. This soup originates from Chinese cuisine and is served cold.
Ingredients:
- Eggplant 500 g
- Onion 100 g
- Green onions 15 g
- Chili pepper 30 g
- Cilantro 15 g
- Sugar 20 g
- Chili paste 80 g
- Apple cider vinegar 50 g
- Water 1 l
Preparation:
Steam the peeled eggplants for 25 minutes. Cut them into cubes, as well as the onions. Place everything in a saucepan.
Grind the chili pepper and herbs and add to the rest of the ingredients. Now add chili paste, sugar and vinegar. Mix everything well. Serve the soup cold.
While visiting different cuisines of the world, you can learn many original recipes, even from those ingredients that we are used to seeing on our table. “Greek” soup with eggplant and zucchini is one of these.
You can serve this soup with the original Tzatziki sauce: 200 ml yogurt, grated cucumber, garlic through a press, 3 mint leaves, 1 tsp white wine vinegar.
It can be prepared either as a puree or as a regular liquid dish.
Ingredients:
- Eggplants 2 pcs.
- Zucchini 4 pcs.
- Onion 1 pc.
- Garlic 4 cloves
- Olive oil
- Vegetable broth 1 l
- Oregano 1 tsp.
- Mint leaves for decoration
Preparation:
In an oven preheated to 200 degrees, place zucchini, garlic, onion and eggplant on a baking sheet, sprinkle with olive oil.
Bake for 45 minutes, stirring occasionally. Place half of the prepared vegetable mass into a blender and puree.
Chop the rest of the vegetables and add them to the broth, cook for 5 minutes, then add the vegetable puree. When serving, place mint leaves on plates.
The quickest soup you can imagine is eggplant and canned bean soup. Due to the beans, the “Quickly” soup is quite filling, although the usual meat and potatoes are absent here.
Ingredients:
- Eggplants 2 pcs.
- Canned beans 200 g
- Mushrooms 300 g
- Mushroom broth 2 l
Preparation:
Making mushroom broth. To do this, cut the mushrooms into slices and fry them in a frying pan.
When ready, put the mushrooms in a saucepan and cook for about 15 minutes, then add the canned beans and chopped eggplants. Salt and pepper to taste.
After 10 minutes, the soup is ready to eat.
Soup with eggplant and salmon is ideal to diversify your meat routine. Tender salmon combined with blue and zucchini will warm you up and give you energy to continue to conquer the peaks.
Ingredients:
- Salmon 300 g
- Potatoes 2 pcs.
- Eggplants 1 pc.
- Zucchini 1 pc.
- Onion 1 pc.
- Carrot 1 pc.
- Olive oil
Preparation:
Boil salmon in salted water. When ready, remove the fish and cut it into pieces, removing the bones. Place potatoes into fish broth.
Fry onions and carrots in olive oil. When the potatoes are ready, return the fish and fried vegetables to the pan.
Hello! And again today we are preparing another dish from!
This vegetable is so versatile and nutritious and can be used in so many different dishes! And since eggplant contains a large amount of protein and is very nutritious, it is another great alternative to meat!
I suggest you try mine eggplant soup recipe!
Ingredients for eggplant soup:
- 2.5 liters of water;
- 2 eggplants;
- 4 things. potatoes;
- 1 onion;
- 1 sweet pepper;
- 1/3 cup horn;
- greens (dill, parsley);
- salt, black pepper, bay leaf;
- rast. oil.
Eggplant soup recipe.
First, prepare the eggplants. Cut the eggplants into cubes. Place on a plate and sprinkle generously with salt, stir and leave for 15-20 minutes to release the bitterness.
Pour water into a saucepan and put it on fire.
At this time, peel and cut the potatoes.
When the water boils, add the potatoes and salt.
Peel and finely chop the onion.
Fry the onion in vegetable oil until golden brown and add to the soup.
Fry the eggplant cubes in vegetable oil until golden brown. If desired, you can sprinkle the eggplants directly in the frying pan with flour (1 tbsp) so that the crust is not only beautiful, but also crispy!
Add the fried eggplant cubes, pasta and chopped bell peppers.
Add spices: black pepper, bay leaf and herbs.
Cook for another 10 minutes.
Delicious and nutritious eggplant soup is ready!
Bon appetit!
They say that the last families to be destroyed are the ones where soup is cooked every day. (Peter Weil, Alexander Genis. "Russian cuisine in exile")
Summer soup- vegetable, but very filling, thanks to the eggplant and chicken broth. The amount of vegetables in it can be changed, depending on what vegetables are available, but eggplants are 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 be lean.
You will need:(4 servings)
- eggplant 1 piece
- tomato 1 piece
- onion 1 piece
- bell pepper 1 piece
- potatoes 2 pcs
- garlic 1-2 cloves
- flour 1 tbsp.
- khmeli-suneli 1 tsp.
- green cilantro
- vegetable oil for frying
Step-by-step photo recipe:
Peel the eggplant and cut into slices 0.5 cm thick.
Dip the eggplant slices in flour.
Fry the eggplants in hot vegetable oil on both sides.
Place the fried eggplant on a paper napkin.
Peel the tomato and cut it into slices. To do this, cut the top of the tomato, place it in a bowl and pour boiling water over it for half a minute. Drain the boiling water, rinse with 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 the potatoes into cubes and place in boiling broth, add bay leaf, salt if necessary - the broth is already salty. Boil the potatoes 5 minutes.
Advice:Since this soup requires little broth, I usually pour the required amount into a container when I cook the chicken for .The broth can be frozen and then reheated before preparing the soup. How to make real homemade broth, see
Chop the onion. I used shallots, they are easy to cut into small rings.
Cut the bell pepper into cubes. You can use peppers of different colors.
Onions and peppers add to the pan and cook 5 minutes.
Add chopped and cook 5 minutes.
Cut the fried into smaller pieces and add to the 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 green cilantro,
squeeze out through a press.
Let everything will boil. Taste and add salt if needed. Cover the finished soup with a lid and let it rest for 15-20 minutes. When serving, add a few drops of olive oil and hot pepper to the plate and eat with pleasure. You will need:
- chicken broth or water 1-1.2 liters
- eggplant 1 piece
- tomato 1 piece
- onion 1 piece
- bell pepper 1 piece
- potatoes 2 pcs
- garlic 1-2 cloves
- flour 1 tbsp.
- khmeli-suneli 1 tsp.
- green cilantro
- vegetable oil for frying
Peel the eggplant and cut into slices 0.5 cm thick. Dip the eggplant slices in flour and fry on both sides in vegetable oil. Cut the potatoes into cubes, place in boiling broth, add salt if the broth is not salty enough, and cook for 5 minutes. Add chopped onion and bell pepper and cook for 5 minutes. Add the peeled and sliced tomato and 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.
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Eggplants belong to the same genus of plants as tomatoes and peppers. But its fruits (in botany they are considered berries, like tomatoes) are distinguished by a special, original taste - slightly bitter, tart.
By learning how to cook eggplants correctly, you can make them the highlight of any dish. Soups with eggplants are hearty and healthy, and you can prepare them in different ways.
Eggplant can be the basis or one of the ingredients of vegetable soup to highlight the taste of the broth on any meat.
Step by step recipe
Vegetable soup contains a large amount of vitamins. It is great for those who are on a diet. At the same time, a rich vegetable soup satisfies hunger well, despite the lack of meat.
How to cook vegetable soup with eggplant:
Puree soup with eggplant
This delicate soup with a creamy consistency will be an excellent dish for a hearty lunch. If you limit the amount of spices, then it can be given to children.
Products:
- 600 g eggplants;
- 0.5 l of water;
- 1 onion;
- 2 cloves garlic (crush or finely grate);
- 1 tbsp. l. balsamic vinegar and olive oil;
- salt and chopped thyme to taste.
Cooking time: 1 hour.
Calorie content for 100 g of soup: 18 kcal.
How to cook eggplant puree soup:
- Peel the eggplants and cut them into slices about 1 cm thick. Place the slices on a plate, sprinkle with thyme, garlic (1 clove) and pour over vinegar.
- Place a frying pan with olive oil on the stove, set the temperature to medium and let the oil warm up. Fry the eggplant slices on each side until they are done.
- In a separate frying pan or at the bottom of a non-stick pan, fry chopped onion and garlic (the remaining clove) at low temperature. After 10 minutes, add eggplants and water and wait until the liquid boils.
- Cover the pan with a lid and simmer the food for 20 minutes.
- Remove the soup from the stove, pour it into a blender container and blend until creamy. If you don’t have a blender, you can grind the products using a fine sieve. Finally, salt is added according to the preferred level of salinity.
Spicy vegetable soup with rice
This soup should be consumed with caution or, if necessary, add less spicy ingredients. Instead of rice, you can take a very healthy cereal - lentils. It will have to be soaked in a bowl of cold water for several hours before cooking.
Products:
- 100 g each of rice and eggplant;
- 1 onion;
- 200 g tomatoes;
- 1 piece each carrots and peppers;
- 1 chili pepper;
- 5 crushed cloves of garlic;
- 2.5 liters of water;
- to taste: herbs, suneli hops, salt.
Cooking time: 1.5 hours.
Calorie content for 100 g: 31.5 kcal.
How to cook:
- Vegetables are peeled. Finely chop the onion. Carrots, tomatoes (first remove the skin by pouring boiling water), peppers (remove seeds) and eggplants are cut into cubes.
- Chili is freed from seeds and cut into small pieces.
- Rice is cooked in a saucepan.
- Fry onions and carrots in a frying pan for 8 minutes.
- Place the eggplant cubes into the pan and fry for 10-15 minutes.
- Add bell peppers and fry for another 5 minutes.
- Add the tomatoes last and fry the vegetables for 5 minutes.
- When the rice is cooked, add fried vegetables to it. Let the soup boil.
- Add chili and crushed or grated garlic.
- Finely chop the greens, pour them into the soup, add salt and spices. Cook for another 5 minutes.
Cold cream soup with eggplant
In summer you can prepare refreshing cold soups. For example, eggplant cream soup. The preparation will be similar to the recipe for puree soup already given above. The difference is that before making the finished soup into a homogeneous mass using a blender or sieve, it is allowed to cool. You can put the already warm (but not hot) dish in the refrigerator for half an hour, and then puree it.
This soup is good served in a bowl with cold natural yoghurt without additives or thick cream. For added piquancy, add a few drops of lemon juice. You can also garnish the dish with herbs or balsamic vinegar.
Eggplant soup with mushrooms
Eggplants go well in soup with any mushrooms. The recipe uses champignons, as they are the most affordable, but in season you can use porcini mushrooms, chanterelles, and honey mushrooms.
Products:
- 1 piece each eggplant, carrots, onions, potatoes;
- 1 liter of water or pre-prepared vegetable broth;
- 200 g of champignons - fresh or canned are suitable, you can take dried ones (pre-soak them for an hour in water);
- 3 tbsp. vegetable or olive oil;
- 1 tbsp. l. low fat sour cream - for dressing in a plate;
- salt.
Preparation will take: 1 hour.
Calorie content per 100 g: 38 kcal.
Cooking steps:
- Peel the eggplant, cut into cubes, place in a bowl and mix with oil and salt. Then spread the pieces evenly on a baking sheet and put them in the oven (180 degrees). Baking time is 10-15 minutes, until a brownish-golden crust forms.
- Potatoes, onions and carrots are washed, peeled and cut into cubes. Mushrooms are cut into fairly large pieces.
- In a thick-bottomed saucepan at medium temperature, fry onions and carrots for no longer than 5 minutes.
- Pour water or broth into the pan and wait until it boils.
- Add potatoes and mushrooms, reduce temperature, cook for 10 minutes.
- Add the required amount of salt.
- Add the eggplants and turn the temperature to the lowest setting. Cover the soup with a lid and cook for 10 minutes. When serving, add sour cream.
Meat soup with blueberries
Soup with meat will be higher in calories than the vegetable version. Eggplants go well with any type of meat, including poultry. You can prepare a dish with meatballs or simply with pieces of boiled meat.
Products:
- 1 piece each eggplant and onion;
- 400 g grated tomato pulp;
- 400 g boneless beef;
- 2 tbsp. vegetable oils;
- a clove of garlic, crushed in a garlic press;
- salt according to preference.
Cooking time: 1.5 hours.
Calorie content per 100 g: 57 kcal.
Recipe for making soup with eggplant and meat step by step:
- The meat is washed, wiped with a napkin, and cut into small cubes. The eggplant is washed and also cut into 1.5 cm cubes. The skin can be trimmed, but this is not necessary. Onions and garlic are peeled and chopped.
- Fry the onion in hot oil for 5 minutes, add the meat and eggplants, stir for 7 minutes.
- Add garlic and tomato pulp. Add salt and pepper and simmer for 7 minutes at low temperature.
- Pour the resulting fried mass into a saucepan with 1 liter of water, wait for the liquid to boil, skimming off the foam that appears on the surface.
- After the soup reaches a boiling point, reduce the temperature to low and cook for 20 minutes. When serving, you can sprinkle with herbs and season with sour cream.
Eggplants have a positive effect on the activity of the heart and brain, but they are best avoided by those who have problems with the kidneys and liver. The elements contained in eggplants are capable of breaking down fat, which makes dishes with them preferable for those who are watching their weight.
To obtain a successful result, the quality of the products used is very important. You need to choose ripe, good vegetables that have a smooth surface of uniform color without damage or signs of rotting. Varieties of deep purple color are more common, but orange and pale pink ones are also found, however, this is rather rare. Eggplants are not as hard to the touch as zucchini; their surface is pliable, but not too soft.
When preparing eggplants, in order to remove excess bitterness and prevent them from excessively absorbing oil during frying, pieces of chopped vegetables (in cooking there is a tradition of calling these berries vegetables for convenience) are sprinkled with salt. After releasing the juice, wash it with cold water in a sieve. After this treatment, the taste of the dish will be more pleasant, and less oil will be needed for cooking.
Cooking in the oven, steamer or grill retains more of the beneficial properties of this product. Therefore, this method of preparing them for adding to soup can serve as an alternative to frying.
Preparing dishes from eggplants seems complicated, but if you look at it, all recipes for soups with this vegetable are easy to implement and simple even for inexperienced cooks.
Armenian eggplant soup is a very satisfying dish. Let's prepare it in several ways.
Eggplant soup. Vegetable broth recipe
Of course, such a soup can be prepared using any broth. It will be very good on lean beef broth. But if you want to make lean soup from a good vegetable broth, it will come in handy. Its main secret is that you need to bake all the vegetables and then cook the broth from them. All ingredients for it can be placed on one baking sheet and, without adding fat, baked for half an hour. This stage can be replaced by grilling (until black marks) - it will give a similar effect. Then add cold water and cook in the same way as regular vegetable broth, boiling for 40 minutes. and let it brew.
Eggplant soup. Armenian recipe
It is better to strain the vegetable broth before adding the ingredients. It can also be replaced with plain water. It will require 1.2 liters. Cut 3 potatoes into small cubes and let them simmer in broth or water. Meanwhile, prepare 2 large eggplants, 1 zucchini, 2 onions, 1 carrot, 2 large paprikas, 1 tomato, 8-9 tsp. ketchup (or tomato sauce without added starch). Vegetables need to be peeled and chopped, and then fried. Pour into prepared broth with boiled potatoes. Cook for another 15 minutes. If the eggplant soup (the recipe for which is designed for a rather thick consistency) seems not liquid enough, you can add water at any stage of preparation.
It is better to take multi-colored paprika, and you can do without carrots if you think that it gives a sweetish taste. To neutralize it, you can add a quarter teaspoon of citric acid.
Creamy eggplant soup
The addition of cream (150 ml, fat content depends on your preferences), baked garlic (half a head) and Provençal herbs will give this dish a unique taste. You can take any eggplant (300 g, maybe a little more). It is better to remove large overripe ones from seeds, and leave white ones (if they are small) with the peel. You will also need the following vegetables: one onion, tomato and garlic. To eliminate bitterness, sliced eggplants should be rubbed with salt and, after waiting 15 minutes, rinsed with water. The tomato should be scalded with boiling water and after a couple of minutes, remove the skin. Next, cut it into 4 parts. Take a small piece of foil. Wrap the cut tomato and peeled garlic cloves in it. These vegetables should spend 20 minutes in an oven preheated to 200 degrees. It is this step that will give your soup a unique aroma and special taste, so you should not skip it. Eggplants and onions fried in olive or sunflower oil should be brought to softness, covered with a lid, and then vegetable broth should be poured into the frying pan (1 tbsp., can be replaced with boiled water). Add a teaspoon (oregano, thyme, savory, marjoram and rosemary taken in equal proportions) and simmer for another 30 minutes. The baked tomato with garlic should be added to other vegetables and, after cooling, grind in a blender until creamy. Season with ground red pepper, cream and cream cheese.
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