Ratatouille soup - simple recipes on how to cook ratatouille soup

Ratatouille soup - simple recipes on how to cook ratatouille soup

French cuisine is known for its vegetable dishes, which are healthy and low in calories. Traditional ratatouille can be classified as either a first course or a second course, it all depends on the thickness you like. For production, they use as many different seasonal vegetables, new herbs and spices as possible.

Ratatouille soup is prepared with the addition of broth, but if you want the thickest version, you need to add very little of it. At first, the dish was considered the soup of the Provençal poor, since vegetables are quite cheap at the height of the season. But at the moment, ratatouille can be ordered in the most unique restaurants.

Recipe No. 1: Traditional ratatouille soup

How to make ratutouille soup - step by step {instructions}:

The leek is cleaned of dry old leaves, the trunk is cut lengthwise into two halves and each is cut into pieces half a centimeter wide. Chopped leeks are well washed to remove sand. Melt the butter in a saucepan or frying pan and sauté the leeks over low heat for about 10 minutes. The onions should not burn.

Spices for ratatouille are selected especially painstakingly. A ten-centimeter leaf of leek is folded in half, putting in it several sprigs of fresh thyme, parsley, 2 bay leaves, 8 dark peppercorns. A bouquet of spices is tied with threads and dipped into the soup while cooking.

Potatoes are cut into large cubes. Transfer the onions from the frying pan into a saucepan, add potatoes, warm chicken broth and spices. Place the soup over medium heat and cook until the potatoes are ready. Then let it cool slightly, take out the spices, pour into a blender and grind to a puree-like homogeneous mixture.

Ratatouille puree soup is poured back into the pan, heated, cream is added and boiled for two minutes. With all this, you need to salt and pepper the dish to taste. Serve ratatouille garnished with chopped green onions and dressing.

For the dressing, finely chop a bunch of green onions and place in a chopper or food processor. Evenly pour in 100 ml of olive oil and grind the onion into a puree. Season the dressing with salt and pepper to taste. But those who watched the cartoon closely note that the soup was orange, so it is most likely that in the cartoon the hero was preparing a slightly different ratatouille soup, because the French have several options for making it.

Recipe No. 2: Ratatouille soup with eggplant

How to cook ratatouille soup - step by step:

Heat olive oil in a saucepan, fry onions, garlic, chili. Saute the vegetables until transparent, add tomato paste and eggplant, simmer for another three minutes, stirring occasionally. Add zucchini and fresh herbs to the eggplants, stir fry for a couple of minutes and add peeled tomatoes in their juice, chicken broth and cream.

Ratatouille should be peppered and salted to taste, sweetened a little, add nutmeg and cook until the vegetables are ready. You can grind the soup in a blender (you don’t have to do this if you like to feel the structure of the soup), pour it back into the pan and cook with the bay leaf for a couple more minutes. Take out the bay leaf and pour the dish into plates, sprinkle with herbs and add sour cream.

Recipe No. 3: Ratatouille soup with sweet peppers

Making traditional ratatouille soup:

Cut off the stems of the eggplants. Cut them lengthwise into 4 pieces and cut the quarters crosswise into 12mm wide slices. Trim the zucchini and cut into 6mm slices. Lightly sprinkle the eggplant and zucchini pieces with salt. Let sit for 30 minutes, then dry with cardboard towels to remove excess salt.

In a frying pan over medium-high heat, heat 2 tbsp. spoons of butter. Add the onion and simmer for about 5 minutes until it is almost soft. Add the bell peppers and half the garlic and cook over medium-low heat for about 7 minutes until the bell peppers are tender. Transfer the vegetables to a simmering saucepan or frying pan.

Place the pan over medium-high heat again and pour in another 2 tbsp. spoons of butter. Add the chopped eggplants and simmer for 6-7 minutes until a coffee color appears on both sides. Try to touch them much less so as not to crush them. Place the eggplants with the onions and sweet peppers. Place the pan over medium-high heat again and pour in another 2 tbsp. spoons of butter. Add the chopped zucchini and simmer for 4-5 minutes until golden brown. Add the zucchini to the remaining vegetables.

Add the remaining garlic, fresh or canned tomatoes with juice, tomato paste (if used), parsley, thyme and basil to the pan and stir thoroughly. Season to taste with salt and pepper. Place over medium-low heat and cook for 20-30 minutes until some of the water has evaporated. Choose the thickness of soup that suits you personally. If desired, you can evaporate all the liquid and get the 2nd dish.

Remove pan from heat and add remaining 2 tbsp. spoons of butter. Taste and add seasonings. Serve the dish hot or at room temperature.

Ratatouille soup in a slow cooker

Traditional ratatouille is made from only vegetables - eggplant, zucchini, tomato, onion and garlic. But now we are not preparing a stew, but a hearty, thick ratatouille soup, an impeccable autumn dish, very nutritious.

The vegetables that make up ratatouille are low in calories, but there is a way out, and this soup can feed both a hungry spouse and a baby who has worked up an appetite, because it contains potatoes and everyone’s favorite meatballs, juicy and tasty. And you can cook it in a very comfortable modern unit, which is already firmly established in the kitchens of modern busy mothers - a multicooker. This will free up time - there is no need to stand and watch the pot of soup, the multicooker itself will cook it and turn off literally at the appointed time, there is no need to wash unnecessary dishes, everything is cooked in one multicooker bowl. I highly recommend making this miracle soup; my 3-year-old son ate all two liters himself in two days!)

Absolutely “ratatouille” (from French ratatouille) is a vegetable stew, invented in the south of France, in Provence, and has become popular and beloved all over the world. This popularity especially intensified after the release of the cartoon of the same name about a little rat who dreamed of becoming a chef. And it’s great that such a tasty and healthy dish can now be offered to children, because even the most picky eater is unlikely to refuse “cartoon” food.

• Total cooking time – 55 minutes
• Active cooking time – 15 minutes
• Cost – $3.5
• Calorie content per 100 g – 63 kcal
• Number of servings – 4-5 servings

How to cook ratatouille soup in a slow cooker

Ingredients:

• Minced meat – 400 g.
• Potatoes – 2 pcs.
• Zucchini – 1 pc.
• Sweet pepper – 1 pc.
• Tomato – 2 pcs.
• Onions – 1 pc.
• Egg – 1 pc.
• Garlic – 1 g.
• Vegetable oil – 2 tbsp.
• Salt - to taste
• Thyme - to taste
• Dark pepper - to taste

Manufacturing:

Any kind of minced meat is suitable for this dish - pork, beef, turkey, mixed, take whatever you like.

It must be salted and peppered, added an egg and formed into small meatballs, the size of a walnut.

Turn on the multicooker to fry mode and fry the meatballs on all sides in vegetable oil until golden brown.

Cut vegetables. Cut the onion and garlic into small cubes, peppers, zucchini, tomatoes and potatoes into larger cubes.

MY | SOUP

1. Ingredients
2. Recipe No. 1. Traditional
3. Recipe No. 2. Unique

Ratatouille soup is a delicious food that came to the cuisine of almost all nations from France. The first mention of this culinary dish refers to the town of Nice. This vegetable dish was prepared from new vegetables - tomatoes, zucchini, peppers, garlic and onions, mainly in families with low incomes.

Gradually, eggplant began to be added to the vegetables that housewives consumed in Nice. The unique smell and taste of ratatouille comes from Provençal herbs, which is not mind-blowing. Perhaps not a single dish prepared by the inhabitants of Provence is complete without adding large quantities of cumin, fennel, rosemary, mint, basil and other herbs

This dish is excellent to cook in the summer and autumn, when there is quite a large selection on the shelves of vegetable stores and the prices for vegetables are quite low. This vegetable dish is both tasty and healthy, and is suitable for almost everyone as a dietary dish.

Look how delicious the ratatouille soup looks in the photo.

The ingredients for making such a dish will be useful to us:

• bell peppers, 3 medium size,
• 3 large hard tomatoes,
• 3 soft tomatoes for sauce
• medium-sized zucchini or zucchini.
• young eggplant, without medium-sized seeds,
• 3 medium onions,
• 4 cloves of garlic,
• salt to taste,
• black pepper can be useful if green pepper is not bitter,
• olive or vegetable oil for frying,
• spicy seasonings such as thyme, rosemary, cumin,
• bunch of fresh greens,
• one hot pepper for seasoning.

Recipe No. 1. Traditional

You can prepare such a dish using a step-by-step recipe for making French soup.

1. The first thing you need to do is peel the eggplant, cut into slices, add a little salt, and leave for 3 minutes. Or put the chopped eggplants in salted water. The water from the eggplants will turn brown. The bitterness that is inherent in eggplants must come out.
2. At this time, you can bake bell peppers on the stove or in the oven. When it is slightly baked, put it in a plastic bag so that the tough skin can be removed more easily. After 5 minutes, remove skin and seeds and cut into cubes.
3. Cut the zucchini or zucchini into large cubes, place in a heated frying pan and fry a little in oil.
4. Wash the eggplant, squeeze it out, dry it with a towel, cut it into cubes and simmer over low heat.
5. Finely chopped onion with the addition of chopped garlic, fry 2 pieces a little.
6. Make cross-shaped cuts on the tomatoes and place them in boiling water. Quickly remove the skin, chop coarsely, add to the onion and simmer until a homogeneous mass is formed.
7. All ingredients are fried separately. Then mix everything, sprinkle with spices, chop the freshest herbs, add salt and pepper, add finely chopped garlic and place in a previously heated frying pan with olive or vegetable oil. Cover with a lid and simmer for about 15-20 minutes.

Ratatouille prepared using this method gives a lot of juice, which is why it looks like soup. The dish can be served hot or cool on its own or with chicken. This famous French soup is appreciated by gourmets around the world, and it fits perfectly into a vegetarian menu.

Recipe No. 2. Unique

Ratatouille soup, the photo of which you see below, can be prepared according to a slightly different recipe.

1. Vegetables are prepared as in the first recipe. But the main ingredients, tomatoes, zucchini and eggplants, are cut into thin slices.
2. The onion and garlic are fried and a tomato, separated from the skin and finely chopped, is added.
3. Stew onions and tomatoes over low heat with the addition of spices until the water has completely evaporated. The result is tomato sauce, which can be transformed into a homogeneous mass using a blender.
4. The sauce is placed in the container that will be used to make ratatouille soup, and slices of eggplant, tomato and zucchini or zucchini are placed vertically in a string of cyclic rows on it.
5. When all the vegetables are in place, you need to prepare the dressing. It is prepared from the remaining garlic, it must be thoroughly crushed in a mortar or very finely chopped, mixed with olive or vegetable oil and added chopped herbs, a little hot pepper, and other spices.
6. Pour the prepared dressing over the vegetables laid out in rows. Cover with a lid and simmer in the oven for 30–40 minutes and serve when slightly cooled.
7. It’s great to place the ratatouille on a plate with lettuce leaves, garnishing it with mint or basil.

So you have learned how to prepare a French soup that is recognizable throughout the world. Everyone will like the dish, thanks to its special taste and set of vegetables, and the smell of herbs will cause ecstasy and a desire to experience it quickly. A similar dish of vegetables is prepared in Russia, and it is called vegetable stew.

In Italy you can try it under the name caponata, in Hungary you will be treated to lecho. In friendly Moldova, such a dish is called givech; they just add diced carrots for previously stewed carrots. It is served freshly prepared, or rolled into jars for the winter. Vegetables, and even with seasonings, are so tasty and healthy!

Ratatouille soup

Ratatouille soup with photo.

Ratatouille

Production time: 1 hour 0 minutes