Eggplant soup
Description
Hearty and aromatic soup. While cooking, eggplant soup becomes thick, acquiring a pleasant aroma and the distinctive flavor of eggplants. Fresh coriander plays an important role in shaping the dish's taste, giving the soup an interesting spicy note. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Wash the eggplants, peel them, cut into cubes, generously salt, and set aside for 10–15 minutes.
- 2
Step 2
Pour oil into a saucepan and heat it slightly. Then add finely chopped onion and sauté until translucent. Next, add diced potatoes. Continue frying the vegetables, stirring constantly.
- 3
Step 3
Squeeze the eggplants well to remove the released liquid and add them to the pot.
- 4
Step 4
Reduce the heat and cover the pot with a lid. Simmer for several minutes until the mixture noticeably reduces. Then pour water or broth over the vegetables, add pepper and bay leaf (season with salt at the end). Next, add the string beans cut into several pieces.
- 5
Step 5
While the mixture is simmering in the pot, grate the tomatoes. The skin should not get into the tomato pulp! Then add this pulp to the pot and mix everything well.
- 6
Step 6
Finally, add salt and chopped fresh cilantro to the soup. Let it simmer for another 5–7 minutes over low heat, then turn off the heat, cover with a lid, and let the soup steep for about 5 minutes. Ready!