Beef soup with eggplant

Beef soup with eggplant

For the soup recipe you will need:

• beef (with bone) – 500g
• small eggplants - 500g eggplants are elastic, oblong vegetables with colors ranging from bright lilac to purple and violet. Pleasant. ” href=”/dictionary/193/baklazhany.shtml”>
• potatoes – 2-3 pcs.
• onions – 2 pcs.
• carrots – 1 pc.
• tomato – 3 pcs.
• celery (root) – 100g
• garlic – 3 cloves
• sweet paprika (ground) – 1 tsp. paprika is a seasoning ground from dried sweet fleshy pepper Capsicum annum of the vinous variety. In Hungary in ” href=”/dictionary/207/paprika.shtml”>
• turmeric – 1 tsp. turmeric –

perennial herbaceous plant of the ginger family. Added to almost all Indian dishes. ” href=”/dictionary/202/kurkuma.shtml”>

khmeli-suneli – 2 tsp. Khmeli-suneli is a very popular dry spicy mixture in Georgia and Armenia; it is also popular among the rest of the peoples of the Caucasus. ” href=”/dictionary/213/hmeli_suneli.shtml”>

Soup recipe:

To prepare Beef and Eggplant Soup you need.

Cut off the pulp and set aside, cover the seeds with cool water, add 1 peeled onion, bring to a boil, remove the foam and cook over low heat for 1-1.5 hours. Strain the finished broth. Throw away the onion.

Cut the meat into cubes and fry in vegetable oil until lightly browned. Place the meat in the bubbling broth and cook over low heat until soft.

Meanwhile, prepare the vegetables: peel the carrots and celery and cut into strips. Cut the tomatoes into quarters and then crosswise into triangular slices. Peel the eggplants and cut into cubes. If the eggplants are bitter, salt them and leave for 20-30 minutes. Wash later. Finely chop the second onion.

Fry the onion in vegetable oil until transparent, add carrots and celery and simmer for a few minutes. Then add eggplants and tomatoes and simmer everything together. Peel the potatoes and cut into cubes.

When the meat becomes soft, add potatoes to the broth, cook after boiling over low heat for about 10 minutes. Then add the stewed vegetables, salt and pepper and cook for about another 15 minutes until the vegetables are ready. 5 minutes before the end of cooking, add bay leaf and spices.

Remove the finished soup from the heat, add the garlic, passed through a press, remove the bay leaf. Cover the soup with a lid and let it brew for 10-15 minutes.

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Eggplant Soup – A Very Hearty and Savory Lunch for the Whole Family

Now prepare a very tasty lunch - eggplant soup. It is absolutely easy and quick to prepare.

1. Eggplant soup, required
2. Eggplant soup: Cooking
3. Delicious Eggplant Dish: Video

Eggplant soup, required

• one and a half liters of any beef broth
• two eggplants

• four tomatoes
• one onion
• four potatoes
• two to three tablespoons of sour cream
• four cloves of garlic
• no matter what kind of greens - at your discretion
• chili pepper - optional
• salt - to taste

Eggplant soup: Cooking

• Prepare beef broth in a saucepan ahead of time. If you wish, you can prepare vegetable broth.
• Peel the potatoes, rinse and cut into medium-sized cubes.
• Place the potato cubes into the bubbling broth.
• Add salt and cook until the potatoes are ready.
• Pour just a little vegetable oil into the pan and heat it up.
• Peel the onion and cut into small cubes. Place into a heated frying pan.
• Fry the onion, always stirring, until soft.

• Wash the eggplants well and cut into slices one and a half centimeters wide.
• Then cut the eggplant pucks into cubes with a side of the same length.
• Place the chopped eggplants in the pan with the onions.
• If you want the soup to be spicy, add chili pepper and stir.
• Fry the eggplant until half cooked, about 5 minutes.
• Wash the tomatoes, cut the skins, and put them in boiling water for almost a few minutes.

• Then peel and cut into small cubes. Send them to the eggplants.
• Simmer everything together for about 4 minutes.
• Salt and add sour cream. In general, sour cream can be added to already prepared soup.
• Mix everything so that the sour cream is distributed moderately.
• Simmer for a few more minutes and remove from heat.
• Once the potatoes are completely cooked in the broth, add the stewed vegetables to the pan.
• Stir everything, wait until the liquid in the pan boils and keep on fire for a few more minutes.
• Wash the greens well and chop finely.
• Peel the garlic and chop it with a knife.
• Add chopped herbs and chopped garlic to the bubbling soup.
• Mix everything completely, cover with a lid and bring to a boil.
• As soon as the soup boils, remove it from the heat and let it steep for 20 minutes.

Our delicious lunch is ready. Transfer the eggplant soup into a tureen and serve.

Oh, what a rich smell and appetizing appearance – it’s enough to make your mouth water!

Hurry up to the table while it's hot!

Delicious Eggplant Dish: Video

Beef soup with eggplant recipe

Ingredients

Step-by-step recipe for making Beef and Eggplant Soup with photo

This is how the dish is prepared:

Peel the potatoes, rinse, cut into medium pieces.

Pour clean water into the container, boil it, and then send the potato cubes to boil. Be sure to add a bay leaf, salt, add peppercorns, skim off the foam, and turn the heat to low.

Cut the smoked ribs into pieces and also add them to the potatoes.

Remove the skins from the onion.

Wash the pepper and remove the seeds.

Chop the onion into squares.

Cut the pepper into strips.

Heat the oil in a frying pan and fry the vegetables that you have prepared for two minutes. Later add tomato, salcha, crushed tomatoes, sprinkle with pepper mixture. Pour in clean water in a small amount, simmer for 6 minutes.

Wash the eggplants and chop into medium squares.

Video recipe Beef soup with eggplant

Beef with eggplant in a slow cooker

You can also cook beef and eggplant in a slow cooker according to a traditional recipe. This dish goes perfectly with a side dish of rice or mashed potatoes!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
beef-700 g;
tomatoes - 2 pcs.;
eggplants-3 pcs.;
onions - 3 pcs.;
garlic - 2 teeth;
turmeric-1/4 tsp;
pepper, salt - to taste;
vegetable oil-3 tbsp.

And the food is prepared like this:

Wash the eggplants, cut into circles. Place them in a wide container, sprinkle with salt, and add a little water.

Rinse the beef, dry it, cut into medium pieces.

Pour vegetable oil into the multicooker bowl and fry the meat with the “Baking” mode on for half an hour.

Take the onion, remove the skins, chop, add to the meat, stir, fry together with the lid open for 10 minutes. Then season the food with chopped garlic and hot pepper.

Wash the eggplants to remove salt, squeeze, and add to the rest of the ingredients. Cook together for another 20 minutes, do not close the lid.

Eggplant soup

Eggplant is a vegetable that is prepared in a variety of ways. There are recipes for marinated, grilled or pan-fried eggplant. They are stuffed, stews and casseroles are prepared, and preparations are also made for the winter. Eggplant soup is quite a rare dish for most, but it’s worth trying in order to have another delicious eggplant recipe in your own recipe box.

Eggplant soup is very rich and satisfying; it is prepared with tomatoes, sweet peppers, and potatoes. With all this, the soup is light and does not cause heaviness in the tummy or unpleasant feelings. The dish is dietary and low-calorie, suitable for those who adhere to proper nutrition and watch their health and weight.

Eggplant soup is prepared in meat broth, but creating a lean version is not a problem, just cook it in water, vegetable or mushroom broth.

All vegetables, not counting potatoes, are pre-sautéed in a frying pan; you can use a multicooker for these purposes to reduce the consumption of vegetable oil.

Ingredients:

Step by step method:

1. Prepare meat broth. Wash the meat, put it in a saucepan, fill it with drinking water and cook until tender (about 1.5-2 hours). We adjust the power of the burner, after boiling, remove the noise and reduce the heat, cook the broth over low heat. If you want a lean version, just make it with water or vegetable/mushroom broth.
2. Afterwards, remove the meat and cut into pieces.
3. Peel the onion and finely chop it. Three carrots on a large grater.
4. Cut potatoes, eggplants and bell peppers into similar pieces.
5. Add some salt to the chopped “blue ones” and let them stand for 10 minutes (this is not an inevitable point, but they turn out tastier this way). Whether or not to peel eggplants before cooking is up to you. To maintain their shape, they can also be rolled in whole grain flour before frying.
   
6. Remove the skin from the tomatoes and cut into small cubes or grate.
7. Sauté onions and carrots in a frying pan, add tomatoes and simmer until thickened.
8. Fry the eggplants and bell peppers until golden brown (it’s better to fry them in a slow cooker or in a good non-stick frying pan, this will require less oil).
9. Add potatoes to the broth and cook for 10 minutes.
10. Then add other vegetables. Cook for 10 minutes. At the very end, add salt and pepper. Let it brew for 15 minutes.

The eggplant soup is ready. Serve with fresh herbs. Bon appetit!