Eggplant and mushroom soup
Description
For eggplant soup, boil part of the vegetables and fry the other part. Then mix everything together in a pot and cook until done. Serve the finished eggplant and mushroom soup in bowls with green onions. You can add sour cream. Serve the soup hot.
Instructions
- 1
Step 1
Cut half a carrot and half a celery stalk into pieces. Finely chop the garlic. Peel the onion and make a cross-shaped incision on top.
- 2
Step 2
Place the dried mushrooms rinsed with water, onion, chopped carrots, celery, and garlic into a pot. Pour in water and add bay leaf. Bring to a boil and simmer for 20 minutes. Then strain the broth. Set aside the dried mushrooms, and discard the other vegetables.
- 3
Step 3
Cut the mushrooms and mushrooms from the broth into pieces. Finely chop the remaining carrots and celery. Cut the eggplants and potatoes into strips. Remove the seeds from the hot pepper and slice it into rings.
- 4
Step 4
Sauté the mushrooms and eggplants in heated vegetable oil for about 3 minutes.
- 5
Step 5
Bring the broth to a boil and add the potatoes, mushrooms, and eggplants. Cook for 15 minutes.
- 6
Step 6
While the vegetables are boiling, sauté the carrots and celery. This will take about 5 minutes.
- 7
Step 7
Immediately add the sauté to the soup. Add hot pepper and cook for 5-10 minutes.
- 8
Step 8
Meanwhile, toast the sesame seeds in a dry skillet.
- 9
Step 9
Add it to the soup and cook for a few more minutes.