First meal. Eggplant soup. Five delicious soups. Have you tried making eggplant soup with tomatoes and other delicacies?

Rich soup with eggplants and ripe tomatoes, it is best to cook in clear chicken broth. It will not hide the vegetable multicolor, so stimulating the appetite - pieces leafy greens, bright tomato slices and golden onion rings. It is advisable to peel vegetables from thick skins.

When frying eggplants, you should remember that their porous flesh absorbs a lot of oil, and add it to the frying to a minimum, otherwise the food will be very high in calories, especially if the broth is made from pork bone. Its taste can be enhanced by peas allspice and bay leaf.

Ingredients

eggplant 1 pc.
sweet pepper 1 pc.
tomato 1 pc.
onion 1 pc.
carrots 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

Preparation

1. Soup can be prepared with water, meat and mushroom broth. To prepare the broth, you can use bone-in pork, beef, or chicken soup kit, which can be purchased at any butcher shop.

Rinse chicken backs and place in a cooking pan (1.5-2 liters). Pour 1-1.5 liters cold water and put it on high heat. After boiling, turn the heat to low and cook for 30-40 minutes.

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

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

4. Rinse large tomato And Bell pepper. If desired, you can remove the skin from the tomato. Cut into small cubes. Cut the pepper in half and remove the seed pod. Cut into small strips.

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

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

7. Place the onions and carrots in a frying pan with hot oil and fry for 8-10 minutes.

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

I think that almost all vegetables are suitable for preparing first courses. Even vegetables that rarely end up in soups are used to prepare delicious first ones 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 ground and hearty soup from eggplants 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, which serve more to improve the taste and aroma. ready-made dish. Any vegetable sur-puree is easy to prepare and quite quick. Moreover, usually the number of ingredients for the soup is small. For example, a delicious one can be made only from potatoes and then add pork cracklings to it.

Appetizing soup with eggplant is somewhat similar in composition to the famous Turkish side dish or sauce - Beğendi, . By adding milk or cream, various spices and a small addition of tomato, you get an excellent eggplant puree soup. Overall, the soup is low in calories and good for dietary nutrition. But, if desired, it can be varied with spices, spiciness and aromatic herbs.

Making eggplant soup is quite simple. It is enough to prepare young eggplants - bake or boil them, grind the pulp with a blender and boil it in milk or cream. It will work out delicious cream soup eggplant is the base to which you can add other vegetables. Often soups of this type are seasoned before serving. butter and served with toasted bread or croutons.

The vegetable of longevity is what eggplant is called in the East, and many dishes are prepared from it. The most famous is, stuffed with vegetables baked eggplant. But also various stews, sauces and eggplant soup are not uncommon.

When planning to make eggplant soup, you should not buy overripe fruits. Ripe eggplant accumulates solanine, a very unpleasant and toxic substance. By the way, there is a lot of it in green tomatoes and “greened” potatoes. And in ripe eggplants, seeds have already formed, which will spoil the impression of the dish; pureed eggplant soup with hard seeds is unlikely to please.

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

In pureed eggplant soup you need 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 the soup you will need a large one ripe tomato, which is easy to clean and turns into tomato puree. Whether you use milk or cream is up to you, but don’t make creamy eggplant soup too high in calories.
Young eggplants, vegetables and milk
It is better to bake eggplant fruits, preferably in an open flame or burning coals. Baked eggplants have amazing taste and aroma. Bake the eggplants until the skins are blackened and lightly charred. The inside of the eggplant should be soft. Place the baked eggplants in a saucepan and cover with a lid - they should cool so as not to burn your fingers.
Bake the eggplants until the surface is charred.
Peel the tomato and remove seeds, place in a blender and add the peeled clove of garlic. Grind the tomato and garlic into a puree. Heat 1 tbsp in a saucepan. l. olive oil and pour tomato puree into it. Fry the tomato for 2-3 minutes, stirring.
Fry tomato puree on olive oil
Peel the baked eggplants from the burnt skin, cut off the tail. Cut each eggplant in half lengthwise and ensure that no seeds have formed. Otherwise, remove them as thoroughly as possible using a teaspoon. Young seeds are not hard and will not be particularly noticeable in puree soup. Place the eggplant pulp in a blender and blend until smooth. Add the eggplant pulp to the saucepan with the tomato.
Add eggplant puree to tomatoes
Fry the tomato and 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 the vegetables, mix thoroughly and simmer covered for 3-4 minutes. Lightly salt the vegetables and pepper to taste. Add ground nutmeg on the tip of a knife. Mix vegetables with spices.
Add finely chopped basil to vegetables
Pour a full glass over the vegetables fresh milk. Without covering the saucepan with a lid, bring the eggplant soup to a boil and simmer over low heat for 10 minutes. Be sure to stir the soup. You can add salt and pepper to taste.

Step 1: cook the eggplants.

First, wash the eggplants under running water and cut off the stems with a knife. Meanwhile, we already have water boiling in a large saucepan. There should be just enough water to cover our main ingredient. Therefore, we measure it “by eye”. Immediately after the water boils, add the eggplants. into a saucepan and cook them 3-4 minutes. After using a fork, transfer them to a cutting board and let them cool. By the way, opinions were divided! Some believe that this ingredient is named big berries, others believe that it is still a vegetable. But the most interesting thing is that it is very for a long time It was believed that the eggplant was a “crazy apple.” And all because back in the 19th century, not everyone knew how to properly grow and prepare this product. Therefore, it could cause poisoning, which in turn was accompanied by hallucinations and violent behavior. But, don’t worry, now these vegetables are no longer so dangerous, since they are long-standing relatives of the “madness apples” and have received a new name - “longevity vegetable”, because, as you already know, eggplants contain a lot useful elements, some of which are potassium and easily digestible fiber.

Step 2: prepare the eggplants for the soup.

When the eggplants have cooled, easily peel them and cutting board Use a knife to cut them into small pieces - cubes.

Step 3: Chop the onion and garlic.

Garlic will give our soup a lot of pleasant aroma. Therefore, if you do not like this vegetable, I advise you to still try adding it to this recipe. Using a garlic mince, chop the peeled garlic cloves. I add it to the soup 4-6 medium cloves. Peel the onion, rinse under running water cold water so that we don’t cry while preparing this harmful vegetable and chop it with a knife on a cutting board.

Step 4: fry the vegetables.

Now let's heat it up vegetable oil in a frying pan over medium heat. After - we do small fire and first lay out the onion, and then 5 minutes- garlic. Constantly stirring with a tablespoon or, if you have a frying pan with a special protective coating, a wooden spatula, fry the ingredients until golden color. But don’t get too carried away with this process, since we will also be adding other components of the soup, and if the onions and garlic burn, the taste will be ruined.

Step 5: Add eggplant to the pan.

And now we put the eggplants in the pan. Mix all ingredients well with a spoon and fry more 8-10 minutes. When you smell the garlic and eggplant aroma in the air, you will immediately understand the combination of these two important ingredients in the soup!

Step 6: Prepare the carrots.

Wash the carrots under running water and peel them. Grind using a grater carrot ingredient. If you decide to make this recipe in the middle of summer, then you can add baby carrots to the soup. It is very sweet, it contains more vitamins, and it is not necessary to peel it!

Step 7: Boil all the ingredients of the eggplant soup.

If you want, you can use the water left over from the eggplant. We make a broth from vegetables. Or, there is a second option - pour out the vegetable water and pour new purified water into the pan. In any version, put fried vegetables there and add chopped carrots. Cook over medium heat 5-7 minutes, stirring occasionally. Salt and pepper if desired.

Step 8: make the soup puree.

When our soup has cooked for the required time, turn off the heat and set it to cool for 15-20 minutes. To allow the soup to cool faster, remove the lid of the pan.

And now add sour cream with a spoon and add a few pinches of turmeric. Beat all ingredients with a blender until a homogeneous mass is formed.

Step 9: The second stage of preparing eggplant soup.

Grind hard cheese on a coarse grater.

Turn on the stove again and bring the puree soup to a “boiling” state over medium heat. Immediately after boiling, add grated cheese to the soup, stir and cook for exactly 1 minute. Then turn off the burner, cover the pan with a lid and leave the soup to cook.

Step 10: Serve the eggplant soup.

When the soup has already been poured into portions into plates, chop the fresh parsley and dill with a knife on a cutting board. Before serving, sprinkle our hot dish with chopped herbs. The eggplant soup turns out very tasty. In general, my family are spicy food lovers. That’s why the soup also goes with garlic dumplings. Enjoy your meal!

- – More delicate taste it turns out if you add another tablespoon of sour cream to the eggplant soup before serving.

- – What to do if you don’t have a blender at hand? After they have cooled, grind the fried eggplant pieces using a meat grinder. The chopped carrots can then be fried along with onions and garlic and also chopped in a meat grinder. Add the entire chopped vegetable mixture to the broth and cook for the same amount of time, constantly stirring with a spoon. And then proceed according to the steps of the recipe. Of course, this is a slightly different soup, but the name will not change - it is still eggplant soup with a pleasant and so familiar aroma of all the ingredients.

- – If you want to make the soup thicker and richer, you can use real vegetable broth or water instead meat broth. I advise you to use chicken then. Before serving, you can decorate not only the soup with herbs, but also with pieces chicken meat.

Eggplant contains vitamins, potassium, phosphorus, carotene and fiber. Dishes made from this fruit should be consumed to maintain acid-base balance, prevention cardiovascular diseases, to normalize metabolism and for gout.

The heat-loving eggplant is native to South Asia. In the Middle Ages, it was brought to Europe, where chefs created French ratatouille, Italian Parmigiano, caponata and Greek moussaka. A variety of vegetable dishes are prepared in Armenia, Georgia and Azerbaijan - ajapsandal, sauté, canakhi, hot sauces.

In Russia, eggplants became famous in the 19th century. They are used to prepare stews, caviar, soups, salt and pickle for the winter. People call the fruit “blue” because of its characteristic color, but recently white and yellow varieties have been developed.

Garlic is an indispensable companion for the little ones in many dishes. To reduce harsh garlic smell, use it in dried form. Spices and spices include cilantro, thyme, paprika, black and allspice.

Delicate eggplant puree soup

From the following set of products you will prepare cream soup. Prepared vegetables you just need to rub it through a sieve. Adjust the thickness of the dish to your taste by adding more or less water.

Cooking time: 1 hour.

Ingredients:

eggplants – 4 pcs;
onions – 2 pcs;
carrots – 1 piece;
butter – 100 g;
cream – 50-100 ml;
water – 1-1.5 l;
hard or processed cheese– 200 gr;
salt – 0.5 tsp;
garlic – 1 clove;
kit provencal spices– 0.5 tsp;
green basil, dill and cilantro - 1 sprig each.

Preparation:

Dice the onion and fry in butter.
Peel the eggplants, cut into cubes and place in boiling salted water for 5 minutes. Add to the onion and simmer for 10 minutes.
Place the fried vegetables in a saucepan, add water, bring to a boil, add grated carrots and cook over medium heat for 15-20 minutes. Pour in the cream.
Sprinkle garlic with salt and finely chop with herbs.
Grate the cheese on a coarse grater or cut into thin strips.
Cool slightly ready soup, grind with a mixer. Let the puree simmer for 3 minutes, add salt and sprinkle Provencal herbs.
Remove the pan from the heat, add chopped cheese to the soup, and let it sit for a while with the lid closed.
Season the finished dish with herbs and garlic.

Ingredients:

chicken carcass – 0.5 pcs;
eggplants – 2 pcs;
potatoes – 4 pcs;
onion – 1 head;
carrots – 1 piece;
fresh tomatoes – 2 pcs;
sunflower oil – 50-80 ml;
set of spices for chicken – 2 tsp;
Bay leaf- 1 PC;
salt – 0.5 tsp;
green onions and dill - a couple of sprigs each.

Preparation:

Rinse the chicken, add about 3 liters of water and cook for 1 hour over low heat, adding bay leaf and 1 tsp. spices Don't forget to remove the foam after boiling.
Take out cooked chicken and bay leaf, cool, separate the meat from the bones.
Wash the potatoes, peel them, cut them into cubes, and cook in the broth for 30 minutes.
Cut the eggplants into rings, about 1 cm thick, and cover with salted water for half an hour.
Thinly slice the onion and chop the carrots into strips. Fry them in a frying pan with sunflower oil until golden brown.
Cut the eggplant rings into 4 pieces and fry with onions and carrots over low heat for 10 minutes.
Chop the tomatoes into cubes and add to the vegetables. Simmer, stirring.
IN chicken bouillon with the prepared potatoes, add pieces of chicken meat, fried vegetables, bring it to a boil, sprinkle with spices, salt and chopped herbs.

Ratatouille with zucchini and eggplant

Ratatouille - traditional French vegetable dish with Provençal herbs. It can be served as a main dish or as a soup. To get fragrant and juicy vegetables, you can first bake them in the oven and then simmer according to the recipe.

Perhaps this is not the most familiar version of eggplant soup for us, but it is quite light and at the same time a little spicy... Great option lunch for the whole family!

Author of the publication

I fell in love with cooking as a student. In those same years, from various trips to different countries started bringing and collecting cookbooks, of which there is currently a collection of more than 100 books. And with the move to Italy, the active development of new gastronomic “secrets” began. It’s almost impossible to live in this country and not love cooking! Appreciates affordable and tasty everyday cuisine and shares only proven recipes! He prefers to live by the principle “Happiness is when you have someone to cook for and with something to cook with.” Happy wife and mother of two daughters.

Recipe author: Irina Proshunina
After cooking you will receive 6
Cooking time: 45 min

Ingredients

800 g eggplant
260 g onion
130 g carrots
3 pcs. tomatoes
750 ml vegetable broth
100 ml cream 10%
3 cloves garlic
2 tbsp. vegetable oil
1 tsp ground smoked paprika
1/2 tsp. italian herbs
1/6 tsp ground chili pepper

Cooking method

Prepare all ingredients. Peel and finely chop the onion, peel and grate the carrots. Heat vegetable oil in a wide saucepan and lightly fry, then simmer the chopped vegetables until soft.

Pour boiling water over the tomatoes, remove the skins and cut into cubes. About 5 minutes after the vegetables start stewing, add tomatoes to the pan. Stir and cook for another 3 minutes.

Peel the eggplants and cut into small cubes.

Place the eggplants in the pan and mix well. Pour hot vegetable broth or boiling water. Bring to a boil, cover with a lid, reduce heat to low and simmer for 20 minutes.

After the specified time, remove the lid, pour cream into the soup, add chopped garlic, paprika, a mixture of your favorite herbs, salt and pepper to taste.

After 3 minutes, remove the soup from the heat and puree with an immersion blender until the soup is smooth and puree. Check the soup for salt. Place the pan on the fire, heat the soup and serve.

Before serving, you can sprinkle the soup with chopped parsley. Eggplant soup ready! Bon appetit!