Vegetable soup with eggplant

Category: First meal
Vegetable soup with eggplant

Ingredients

eggplant medium 1 PC
stalked celery 1 petiole
parsnip root 1 PC
medium carrots 1 PC
Bulgarian pepper 1/2 pc
onion 1 PC
semolina 1 tbsp. l.
water 1 liter
salt pepper
oil for frying

Cooking method

  • Peel the eggplant, cut into slices and roll in a mixture of flour and salt (you don't need a lot of flour, shake off the excess).
  • Lightly fry the eggplant slices on both sides. I did this in a frying pan to speed up the process, while all the other chopped vegetables were fried in a slow cooker.
  • Vegetable soup with eggplant
  • As soon as the vegetables are fried, pour hot water into the MV, season with salt, add a spoonful of semolina and cook for about 10-15 minutes.
  • Add the fried eggplants and spices 5 minutes until tender.
  • Let the soup steep.

Note

Very delicate dietary soup.
For the first time, I recommend cooking exactly following the recipe and without changing anything, then it will be exactly the soup that I love and whose recipe I want to share with you.

Elena Tim
So I always said that eggplant soups are the most delicious! And even fried! Great, Gal. I confirm, it is simply impossible to taste!
Gala
Yeah Linen Thank you dear
Pulisyan
Galinochka, interesting supik, bookmark! Thank you!!! I wanted to clarify, have you tried dicing eggplant? Or will all the charm be lost if you cut the eggplant into smaller pieces?
lu_estrada
Galina, great to bite with curd cakes!
Elena Tim
San, Duc it is more convenient to fry them so! And in the soup, semicircles look beautiful!
Gala
Quote: Pulisyan

Have you tried dicing eggplant? Or will all the charm be lost if you cut the eggplant into smaller pieces?
Alexandra, you can, of course, cut into cubes and grate. I have such soups, but it will be a different soup and a different taste. Roasting eggplant in large pieces in flour and then, when it languished in the soup, gives exactly the taste that I want to convey to the "listener". There is parsnip root, which adds a sweet flavor to the soup, and without it, the taste will also be different.

Quote: Elena Tim

.... so it is more convenient to fry them! And in the soup, semicircles look beautiful!
your truth, Lenok

Quote: lu_estrada

great in a bite with curd cakes!
Lyudmila, with rye curd cakes Mistletoe?
Pulisyan
Quote: + Gala +
Roasting eggplant in large pieces in flour ... gives exactly the taste that I want to convey to the "listener"
Well FSE! Convinced me and Lena in one voice! Be eggplant circles !!!
Zvetok
Galya, THANKS! Its godlike! Once again, a huge salvation from my husband and I! Aromatic, tasty, and, most importantly, satisfying. I was very surprised! You turned my impression of vegetables upside down. I loved parsnips and celery !!!!
Here is the report. Yum!
Vegetable soup with eggplant
Gala
Quote: Zvetok

THANK YOU! Its godlike! .....
Svetlana, oh what words! Also speak, speak ...
Quote: Zvetok

.... You turned my impression of vegetables upside down. I loved parsnips and celery !!!!
Svetlana, it's great that you were not afraid to try it, and even better that you liked this experiment and discovered a new taste for yourself.
I am very glad that my husband appreciated it too.
Elena Tim
Quote: + Gala +
Svetlana, oh what words! Also speak, speak ...
Yes, if not for me!
Well, I'm like that, Gal ... clean ... stick your nose!
Gala
But how can it be without you!
Linen, and what did it come? Go cook soup.
Elena Tim
Quote: + Gala +
Go cook soup
No, I have no idea to cook soups, I compose poetry!
Irishk @
and my mom in childhood cooked such a delicious, only without parsnips, thanks for the memory, now I will cook it too
Lily
Very interesting, I never cooked eggplant soup. Although I heard it many times, I will definitely try it, thanks, I took it to your bookmarks

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