What is the name of the eggplant soup? Eggplant soup

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 after a large berry, 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 of useful elements, one of which is are potassium and easily digestible fiber.

Step 2: prepare the eggplants for the soup.

When the eggplants have cooled, easily remove the peel from them and cut them into small pieces - cubes - on a cutting board with a knife.

Step 3: Chop the onion and garlic.

Garlic will give our soup a very 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 heat the vegetable oil in a frying pan over medium heat. Afterwards, turn on a small fire and first add the onion, then 5 minutes- garlic. Stirring constantly with a tablespoon or, if you have a frying pan with a special protective coating, a wooden spatula, fry the ingredients until golden brown. 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. Using a grater, chop the 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. Bon appetit!

- – 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 meat broth instead of vegetable broth or water. 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 from this fruit should be consumed to maintain the acid-base balance, prevent 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 from it. 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 the strong 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. Ready vegetables just need to be rubbed 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 g;
salt – 0.5 tsp;
garlic – 1 clove;
set of 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 the finished soup slightly and chop with a mixer. Let the puree simmer for 3 minutes, add salt and sprinkle with herbs de Provence.
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 piece;
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.
Remove the finished chicken and bay leaf, cool, and 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.
Place pieces of chicken meat and fried vegetables into chicken broth with prepared potatoes, bring it to a boil, sprinkle with spices, salt and chopped herbs.

Ratatouille with zucchini and eggplant

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

step by step recipe with photos

Rich soup with eggplants and ripe tomatoes best cooked over transparent chicken broth. It will not hide the multicolored vegetable variety that so stimulates the appetite - pieces of leafy greens, bright slices of tomatoes 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 as little as possible, otherwise the food will be very high in calories, especially if the broth is made from pork bone. Its taste can be shaded with allspice peas and bay leaves.

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 the chicken backs and place them in a cooking pot (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. Wash a large tomato and sweet 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 over hot vegetable oil 8-10 minutes until browned on all sides.

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

It’s still incredibly hot here, sometimes you don’t even know what to feed your family. It’s just that in such heat no one wants a hearty meat meal, but soups are always eaten with pleasure. Today we had a simple lunch vegetable soup from seasonal vegetables, which now cost just a penny. Eggplant lovers will be especially pleased with this soup, and since I all have them, this excellent first course pleased us all, without exception.

To prepare vegetable soup with eggplants and zucchini, prepare the ingredients according to the list. Peel the potatoes, carrots and garlic, wash them together with the herbs, scrub the mushrooms with a hard kitchen sponge.

Cut the zucchini, eggplant, mushrooms and carrots into small cubes - into thin slices, place them in a saucepan or saucepan with a thick bottom, pour in a little odorless vegetable oil. Fry the vegetables over low heat for a few minutes.

When the vegetables become slightly golden in color, add water and add the potatoes cut into small cubes. After boiling, cook for 15 minutes. Be sure to remove all foam from the surface.

Finely chop the green onions with a knife and add to the pan along with the crushed clove of garlic. Cook over low heat for another 5 minutes.

Now salt and pepper the soup, you can add your favorite seasonings. Bay leaves, cumin, and fresh or dried thyme combine well here to taste. Finely chop the dill with a knife and add to the pan. Turn off the stove, cover the soup with a lid and let it sit for 10 minutes before serving.

Vegetable soup with eggplants and zucchini is ready. The presence of mushrooms in the composition makes it quite filling. It would be good to add a spoonful of sour cream to each serving before serving.

A very simple vegetable soup made from seasonal vegetables is ready, enjoy.

Soup is not only a tasty dish, but also very healthy. To maintain health, it is extremely important to consume 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 soup, chorba, okroshka, dovga, ukha. However, no less delicious soup obtained by adding this healthy vegetable like an eggplant. In the summer season, when they can be found in abundance, you want to make the most of them by adding them to various dishes. You won’t surprise anyone with a casserole or stew with eggplant, but few dare to make soup from it. Although our housewives are not accustomed to preparing 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 its ease of preparation, as well as large number 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 mild taste, so additives such as salcha (pepper paste) and a certain set of spices will sharpen and add piquancy to the soup. In addition, you can put mushrooms, lentils, cheese, cream, crackers here. Each of these products adds its own spicy flavor to the dish.
Eggplant soup is light, but hearty dish With a large number vitamins

TIME: 40 min.

Easy

Servings: 4

Ingredients

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

Preparation

Remove from potato tubers top layer, wash, cut into small squares. Fill a three-liter saucepan halfway clean water, put on the burner with maximum heat, boil. After this, add potato cubes, bay leaves, salt and peppercorns, skim off the foam, and reduce heat.

Cut the smoked ribs into pieces and also add them to 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 set on the stove. After 5 minutes, place the vegetable preparations in it and sauté over medium heat for two minutes. Then add pasta, salcha and chopped tomatoes to the ingredients, season with a mixture of peppers. Pour small quantity clean water and simmer the mixture for about six minutes.

Wash the eggplants and chop into small squares. In a separate frying pan, heat refined oil and place chopped vegetables in it, fry for no more than two minutes.

Then pour the eggplants into the pan with the potatoes and ribs.

Add tomato dressing there and stir.

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

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

Vegetable soup with eggplant and tomatoes

This exquisite cream soup is incredibly tender and tasty.

Ingredients:

eggplants – 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.

Preparation.

Peel the eggplants, cut into cubes and leave for half an hour to remove the bitterness. 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 leave on low heat 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 frying pans in a saucepan, add cream cheese and grind with a blender. Finally, add the cream and beat 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;
eggplants – 5 pcs;
onion – 1 piece;
carrots – 2 pcs;
potatoes – 4 pcs;
tomatoes – 3 pcs;
vegetable oil;
salt;
ground black pepper.

Preparation.

Wash the chicken, place in a saucepan, add water and place over medium heat.
Remove any foam that has formed and continue cooking. At this time, chop the eggplants without peeling them, put them in a bowl and leave for half an hour.
While the bitterness disappears from the vegetables, prepare the remaining ingredients: grate the carrots, chop the onions 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.
Add tomatoes, grated, to a saucepan with onions and carrots and simmer for 5-10 minutes.
The resulting frying is sent to the broth, salt and pepper are added to taste. Cook the soup for another 10-15 minutes, then sprinkle with finely chopped herbs. If desired, you can season with sour cream or mayonnaise when serving.

Cream soup with eggplant and zucchini

If you want to cook not only delicious, but also healthy soup, this dish is exactly what you need. It is perfect for those who are on a diet, either due to any illness or simply wanting to lose weight.

Ingredients for 1 liter:

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

Preparation

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

Cooking tips

To make eggplant soup especially tasty, you should follow a few simple rules:

It is best to choose medium-sized vegetables into which the sepals fit snugly. If the eggplant is elastic, shiny, and the stem is fresh, it means it was picked not long ago.
Cleaning this vegetable is a matter of taste. If you want to preserve the eggplant, it is better to leave it with the peel, and if the consistency does not matter, you can peel it. The slightly bitter taste of the peel gives the fruit a piquant taste, for which some people especially appreciate it.
When frying eggplants for soup, you should remember that they absorb oil very well. Therefore, you should fry with minimum quantity oil and only in a non-stick frying pan.
Eggplants go best with garlic, so this pair should be present together in any dish, including soup.

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

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