Red soup with eggplant

Category: First meal
Red soup with eggplant

Ingredients

chicken or lean pork 200-300 grams
bulb onions 1 PC. small
fresh carrots 1 PC. small
sweet pepper of different colors 1/2 pcs. Red Yellow
fresh tomatoes 4-5 pcs. small (or canned tomatoes)
fresh eggplant 1 PC. small
fresh potatoes 2 pcs. middle
fresh herbs, parsley 2-3 st. l. chop
fresh garlic 2 teeth crush
salt, spices taste
vegetable oil for frying

Cooking method

  • Cooking in the Brand 6050 pressure cooker
  • Cut the meat into portions.
  • Turn on the pressure cooker in frying / meat mode, no pressure, add meat and fry for a short time, until the liquid boils away.
  • Add 1 tbsp. l. butter, heat oil, add vegetables, onions, carrots, sweet peppers, tomatoes (cut into small pieces), garlic, salt, spices, fry with meat until the liquid boils. I used canned red tomatoes in addition to tomatoes, they gave the soup a beautiful bright color and additional flavor.
  • Carrots, beets, onions, sweet peppers, parsley root, celery, tomatoes are best added to soups browned, so they are tastier. The coloring matter - carotene, which is converted into vitamin A in the human body, is poorly absorbed when raw carrots are consumed. When browning, the digestibility of carotene, which has passed into fat, increases significantly; in addition, the fat, turning orange, yellow or red, gives the soups a beautiful color.
  • Spices give soups a special taste, stimulate taste buds, promote the secretion of gastric juice and digestive enzymes.
  • Add the eggplants to the dressing (do not peel them), cut into pieces of about 1.5x2 cm, mix and cook for about 2 minutes, so that they are saturated with the taste of the dressing.
  • Disable FRYING / MEAT mode.
  • Add potatoes in large pieces to the pan, herbs, water (about 0.8-1 liter to the desired soup thickness, fresh herbs, salt.
  • Close the lid, expose porridge / steam mode for 10 minutes, under pressure, with automatic pressure release, and bring the soup to readiness.
  • Pour the finished soup into plates, sprinkle with a green onion and serve.

The dish is designed for

for 3-4 servings

Note

The soup is very rich in color and taste! It tastes like eggplant sauté, but the taste of eggplant does not interfere at all!
I will repeat this soup again, I liked it!
Cook with pleasure and bon appetit! Red soup with eggplant

Medusa
A loaf of bread, a shot of vodka and such a grasping spoon would greatly revive the picture!
Admin
Quote: Medusa

A loaf of bread, a shot of vodka and such a grasping spoon would greatly revive the picture!

And what is the matter?
I tried to cook, and cook deliciously - but the stack and the grabbing spoon remain behind the eater, here's a complete thrill and design!
Feofania
Super! Bookmarks!
VishenkaSV
Can you make such a soup in a slow cooker? Probably on the SOUP program?
Admin
Quote: VishenkaSV

Can you make such a soup in a slow cooker? Probably on the SOUP program?

Of course you can - in any multicooker you can

First, fry the vegetables, then choose a convenient program for the soup, for Panasonic it will be "stewing", and bring it to readiness
nench
Thank you for the recipe, I'll try to cook it today !!!
Admin
Quote: nench

Thank you for the recipe, I'll try to cook it today !!!

Good health, I hope you like it
nench
Made a soup, really liked it. Thank you very much!
Admin
Quote: nench

Made a soup, really liked it. Thank you very much!

To your health! Cook more often while there are summer eggplants, it tastes better with them

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