Armenian soup with eggplants
Description
The soup is simple and quick to prepare. Eggplant is an extremely healthy vegetable used to make a variety of delicious appetizers, main courses, and soups. Armenian-style eggplant soup is a thick, aromatic, and filling dish—a real vitamin treasure. You can optionally add a tablespoon of rice, but it's not necessary. Serve hot, ladled into bowls.
Instructions
- 1
Step 1
Prepare the ingredients for making the soup.
- 2
Step 2
Pour the broth into a saucepan and add the sliced potatoes.
- 3
Step 3
While the potatoes are boiling, wash the eggplant, cut it into pieces of arbitrary size, and place in a frying pan with vegetable oil. Fry the eggplant in small batches until the pieces are browned.
- 4
Step 4
Chop the carrots and onion. Lightly sauté in a pan with oil.
- 5
Step 5
Add onion and carrot to the pot.
- 6
Step 6
When the potatoes, onions, and carrots are almost ready, add the eggplants and chopped zucchini to the pot.
- 7
Step 7
Place the sliced tomato.
- 8
Step 8
At the end, add tomato paste, salt, and ground black pepper. Cook the soup until all the vegetables are done.
- 9
Step 9
Armenian eggplant soup is ready. Serve for lunch.