Eggplant soup. Armenian eggplant soup. Recipe for a hearty first course Eggplant soups simple recipes

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They say that the last families to be destroyed are the ones where soup is cooked every day. (Peter Weil, Alexander Genis. "Russian cuisine in exile")

Summer soup- vegetable, but very filling, thanks to the eggplant and chicken broth. The amount of vegetables in it can be changed, depending on what vegetables are available, but eggplants are a must - they command the parade. This dish is quick and easy to prepare, and if you replace the broth with water, the soup will be lean.

You will need:(4 servings)

eggplant 1 piece
tomato 1 piece
onion 1 piece
bell pepper 1 piece
potatoes 2 pcs
garlic 1-2 cloves
flour 1 tbsp.
khmeli-suneli 1 tsp.
green cilantro
vegetable oil for frying

Step-by-step photo recipe:

Peel the eggplant and cut into slices 0.5 cm thick.

Dip the eggplant slices in flour.

Fry the eggplants in hot vegetable oil on both sides.

Place the fried eggplant on a paper napkin.

Peel the tomato and cut it into slices. To do this, cut the top of the tomato, place it in a bowl and pour boiling water over it for half a minute. Drain the boiling water, rinse with cold water - now the skin can be easily removed. If the tomatoes are hard and not ripe enough, keep them in boiling water longer.

Cut the potatoes into cubes and place in boiling broth, add bay leaf, salt if necessary - the broth is already salty. Boil the potatoes 5 minutes.
Advice:Since this soup requires little broth, I usually pour the required amount into a container when I cook the chicken for .The broth can be frozen and then reheated before preparing the soup. How to make real homemade broth, see

Chop the onion. I used shallots, they are easy to cut into small rings.

Cut the bell pepper into cubes. You can use peppers of different colors.

Onions and peppers add to the pan and cook 5 minutes.

Add chopped and cook 5 minutes.

Cut the fried into smaller pieces and add to the soup. Brew 5 minutes.

At the end of cooking, remove the bay leaf from the pan, add a teaspoon of Caucasian seasoning to the soup,

chopped green cilantro,

squeeze out through a press.

Let everything will boil. Taste and add salt if needed. Cover the finished soup with a lid and let it rest for 15-20 minutes. When serving, add a few drops of olive oil and hot pepper to the plate and eat with pleasure. You will need:

chicken broth or water 1-1.2 liters
eggplant 1 piece
tomato 1 piece
onion 1 piece
bell pepper 1 piece
potatoes 2 pcs
garlic 1-2 cloves
flour 1 tbsp.
khmeli-suneli 1 tsp.
green cilantro
vegetable oil for frying

Peel the eggplant and cut into slices 0.5 cm thick. Dip the eggplant slices in flour and fry on both sides in vegetable oil. Cut the potatoes into cubes, place in boiling broth, add salt if the broth is not salty enough, and cook for 5 minutes. Add chopped onion and bell pepper and cook for 5 minutes. Add the peeled and sliced tomato and cook for 5 minutes. Cut the fried eggplant slices into pieces and add to the soup, cook for 5 minutes. At the end of cooking, add suneli hops, cilantro and garlic to the soup.

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Soup is not only a tasty dish, but also very healthy. To maintain health, it is extremely important to consume it as often as possible. There are many recipes for various soups, many of which have long gone beyond the borders of their country. These are chanakhi, borscht, kharcho, beetroot soup, chorba, okroshka, dovga, ukha. However, no less tasty soup is obtained with the addition of such a healthy vegetable as eggplant. In the summer season, when they can be found in abundance, you want to make the most of them by adding them to various dishes. You won’t surprise anyone with a casserole or stew with eggplant, but few dare to make soup from it. Although our housewives are not accustomed to preparing soup with the addition of this vegetable, in countries such as Armenia and Uzbekistan, eggplant soup is part of the national cuisine.
The undoubted advantage of eggplant soup is its ease of preparation, as well as the large amount of vitamins contained in the vegetable, which are perfectly preserved when cooked. We offer a recipe for spicy soup with eggplant and smoked meats. This vegetable has a mild taste, so additives such as salcha (pepper mass) and a certain set of spices will sharpen and add piquancy to the soup. In addition, you can put mushrooms, lentils, cheese, cream, crackers here. Each of these products adds its own spicy flavor to the dish.
Eggplant soup is a light but satisfying dish with lots of vitamins.

Taste Info Hot soups / Vegetable soup

Ingredients

two medium eggplants;
280 grams of smoked ribs;
two sweet peppers;
two large potatoes;
one onion;
two carrots;
two tomatoes;
two cloves of garlic;
two dessert spoons of tomato paste;
half a dessert spoon of salchi;
refined oil for frying;
a bunch of parsley;
bay leaf;
Adyghe or simple salt to taste;
hot pepper pod;
peppercorns;
a pinch of pepper mixture.

How to make soup with eggplant and smoked ribs

Remove the top layer from the potato tubers, wash, and cut into small squares. Fill a three-liter saucepan halfway with clean water, place it on the burner with maximum heat, and boil. After this, add potato cubes, bay leaves, salt and peppercorns, skim off the foam, and reduce heat.

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

Peel the carrots and onions, and remove the seeds and veins from the pepper. Chop the onion and pepper into squares, chop the carrots into large strips.

Heat refined oil in a frying pan set on the stove. After 5 minutes, place the vegetable preparations in it and sauté over medium heat for two minutes. Then add pasta, salcha and chopped tomatoes to the ingredients, season with a mixture of peppers. Pour in a small amount of clean water and simmer the mixture for about six minutes.

Wash the eggplants and chop into small squares. In a separate frying pan, heat refined oil and place chopped vegetables in it, fry for no more than two minutes.

Then pour the eggplants into the pan with the potatoes and ribs.

Add tomato dressing there and stir.

Rinse the parsley, dry it, chop it finely and add to the soup. Pass the garlic through a press, finely chop the pepper. Throw all the missing ingredients into the pan, boil and remove from the burner.

Let the soup brew a little, after which you can pour it into bowls. Add sour cream or mayonnaise if desired.

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Vegetable soup with eggplant and tomatoes

This exquisite cream soup is incredibly tender and tasty.

Ingredients:

eggplants – 300 g;
onion - 100 g
tomatoes - 100 g
garlic - 3 cloves
olive oil - 3-4 tbsp. spoons
vegetable broth or water - 200-400 ml
cream - 200 ml
cream cheese - 200 g
salt - 1-2 teaspoons.

Preparation.

Peel the eggplants, cut into cubes and leave for half an hour to remove the bitterness. At this time, peel and finely chop the onion, and then fry it in vegetable oil until golden brown.
Add eggplant and a little olive oil, simmer for 10 minutes, stirring occasionally.
Pour in hot water or broth, cover with a lid and leave on low heat for 5 minutes.
Add seasonings, cover again and simmer for another 5 minutes. Meanwhile, chop the garlic and tomatoes and fry them in olive oil until soft.
Mix the contents of two frying pans in a saucepan, add cream cheese and grind with a blender. Finally, add the cream and beat the dish again.
The soup is ready, it can be brought to the desired consistency by adding broth or water.

Soup with eggplant and chicken

This chicken broth dish is very light and satisfying.

Ingredients for 4 liters:

chicken legs – 2 pcs;
eggplants – 5 pcs;
onion – 1 piece;
carrots – 2 pcs;
potatoes – 4 pcs;
tomatoes – 3 pcs;
vegetable oil;
salt;
ground black pepper.

Preparation.

Wash the chicken, place in a saucepan, add water and place over medium heat.
Remove any foam that has formed and continue cooking. At this time, chop the eggplants without peeling them, put them in a bowl and leave for half an hour.
While the bitterness disappears from the vegetables, prepare the remaining ingredients: grate the carrots, chop the onions and potatoes.
Potatoes are immediately added to the broth, and onions and carrots are sautéed in a saucepan. Eggplants are also fried, then added to the broth.
Add tomatoes, grated, to a saucepan with onions and carrots and simmer for 5-10 minutes.
The resulting frying is sent to the broth, salt and pepper are added to taste. Cook the soup for another 10-15 minutes, then sprinkle with finely chopped herbs. If desired, you can season with sour cream or mayonnaise when serving.

Cream soup with eggplant and zucchini

If you want to prepare not only tasty, but also healthy soup, this dish is exactly what you need. It is perfect for those who are on a diet, either due to any illness or simply wanting to lose weight.

Ingredients for 1 liter:

broth (you can dilute a bouillon cube in water);
eggplant – 1 piece;
zucchini – 1 piece;
sweet pepper – 1-2 pcs;
tomato – 2 pcs;
carrot – 1 piece;
salt to taste.

Preparation

Peel the eggplant, cut into cubes and leave for half an hour.
Cut the remaining vegetables into small cubes, grate the carrots on a coarse grater. Add salt.
Add all the vegetables to the boiling broth and cook until tender.
Blend everything with a blender.
When serving, top with sour cream or cream.

Cooking tips

To make eggplant soup especially tasty, you should follow a few simple rules:

It is best to choose medium-sized vegetables into which the sepals fit snugly. If the eggplant is elastic, shiny, and the stem is fresh, it means it was picked not so long ago.
Cleaning this vegetable is a matter of taste. If you want to preserve the eggplant, it is better to leave it with the peel, and if the consistency does not matter, you can peel it. The slightly bitter taste of the peel gives the fruit a piquant taste, for which some people especially appreciate it.
When frying eggplants for soup, you should remember that they absorb oil very well. Therefore, you should fry with a minimum amount of oil and only in a non-stick pan.
Eggplants go best with garlic, so this pair should be present together in any dish, including soup.

These small tips will help create a unique taste of summer on your table.

Step 1: cook the eggplants.

First, wash the eggplants under running water and cut off the stems with a knife. Meanwhile, we already have water boiling in a large saucepan. There should be just enough water to cover our main ingredient. Therefore, we measure it “by eye”. Immediately after the water boils, add the eggplants. into a saucepan and cook them 3-4 minutes. After using a fork, transfer them to a cutting board and let them cool. By the way, opinions were divided! Some believe that this ingredient is named after a large berry, while others believe that it is still a vegetable. But the most interesting thing is that for a very long time it was believed that the eggplant was a “crazy apple”. And all because back in the 19th century, not everyone knew how to properly grow and prepare this product. Therefore, it could cause poisoning, which in turn was accompanied by hallucinations and violent behavior. But, don’t worry, now these vegetables are no longer so dangerous, since they are long-standing relatives of the “madness apples” and have received a new name - “longevity vegetable”, because, as you already know, eggplants contain a lot of useful elements, one of which is are potassium and easily digestible fiber.

Step 2: prepare the eggplants for the soup.

When the eggplants have cooled, easily peel them and cut them into small pieces - cubes - on a cutting board with a knife.

Step 3: Chop the onion and garlic.

Garlic will give our soup a very pleasant aroma. Therefore, if you do not like this vegetable, I advise you to still try adding it to this recipe. Using a garlic mince, chop the peeled garlic cloves. I add it to the soup 4-6 medium cloves. We peel the onion, rinse it under running cold water so that we don’t cry while preparing this harmful vegetable, and chop it with a knife on a cutting board.

Step 4: fry the vegetables.

Now heat the vegetable oil in a frying pan over medium heat. Afterwards, turn on a small fire and first add the onion, then 5 minutes- garlic. Stirring constantly with a tablespoon or, if you have a frying pan with a special protective coating, a wooden spatula, fry the ingredients until golden brown. But don’t get too carried away with this process, since we will also be adding other components of the soup, and if the onions and garlic burn, the taste will be ruined.

Step 5: Add eggplant to the pan.

And now we put the eggplants in the pan. Mix all ingredients well with a spoon and fry more 8-10 minutes. When you smell the garlic and eggplant aroma in the air, you will immediately understand the combination of these two important ingredients in the soup!

Step 6: Prepare the carrots.

Wash the carrots under running water and peel them. Using a grater, chop the carrot ingredient. If you decide to make this recipe in the middle of summer, then you can add baby carrots to the soup. It is very sweet, it contains more vitamins, and it is not necessary to peel it!

Step 7: Boil all the ingredients of the eggplant soup.

If you want, you can use the water left over from the eggplant. We make a broth from vegetables. Or, there is a second option - pour out the vegetable water and pour new purified water into the pan. In any version, put fried vegetables there and add chopped carrots. Cook over medium heat 5-7 minutes, stirring occasionally. Salt and pepper if desired.

Step 8: make the soup puree.

When our soup has cooked for the required time, turn off the heat and set it to cool for 15-20 minutes. To allow the soup to cool faster, remove the lid of the pan.

And now add sour cream with a spoon and add a few pinches of turmeric. Beat all ingredients with a blender until a homogeneous mass is formed.

Step 9: The second stage of preparing eggplant soup.

Grind hard cheese on a coarse grater.

Turn on the stove again and bring the puree soup to a “boiling” state over medium heat. Immediately after boiling, add grated cheese to the soup, stir and cook for exactly 1 minute. Then turn off the burner, cover the pan with a lid and leave the soup to cook.

Step 10: Serve the eggplant soup.

When the soup has already been poured into portions into plates, chop the fresh parsley and dill with a knife on a cutting board. Before serving, sprinkle our hot dish with chopped herbs. The eggplant soup turns out very tasty. In general, my family are spicy food lovers. That’s why the soup also goes with garlic dumplings. Enjoy your meal!

- – A more delicate taste is obtained if you add another tablespoon of sour cream to the eggplant soup before serving.

- – What to do if you don’t have a blender at hand? After they have cooled, grind the fried eggplant pieces using a meat grinder. The chopped carrots can then be fried along with onions and garlic and also chopped in a meat grinder. Add the entire chopped vegetable mixture to the broth and cook for the same amount of time, constantly stirring with a spoon. And then proceed according to the steps of the recipe. Of course, this is a slightly different soup, but the name will not change - it is still eggplant soup with a pleasant and so familiar aroma of all the ingredients.

- – If you want to make the soup thicker and richer, you can use real meat broth instead of vegetable broth or water. I advise you to use chicken then. Before serving, you can decorate not only the soup with herbs, but also with pieces of chicken meat.

I think that almost all vegetables are suitable for preparing first courses. Even vegetables that rarely end up in soups make delicious first courses. These are, as a rule, pureed puree soups or first courses with the addition of milk - cream soups. One of these amazing first courses is pureed and hearty eggplant soup with milk and basil.

Eggplant puree soup is prepared from pre-baked or boiled young fruits with the addition of milk or cream, as well as other vegetables, which serve more to improve the taste and aroma of the finished dish. Any vegetable sur-puree is easy to prepare and quite quick. Moreover, usually the number of ingredients for the soup is small. For example, a delicious one can be made only from potatoes and then add pork cracklings to it.

Appetizing eggplant soup is somewhat similar in composition to the famous Turkish side dish or sauce - Beğendi,. By adding milk or cream, various spices and a small addition of tomato, you get an excellent eggplant puree soup. In general, the soup is low-calorie and well suited for dietary nutrition. But, if desired, it can be diversified with spices, pungency and aromatic herbs.

Making eggplant soup is quite simple. It is enough to prepare young eggplants - bake or boil them, grind the pulp with a blender and boil it in milk or cream. The result is a delicious creamy eggplant soup - a base to which you can add other vegetables. Often, soups of this type are seasoned with butter before serving and served with toasted bread or croutons.

The vegetable of longevity is what eggplant is called in the East, and many dishes are prepared from it. The most famous is baked eggplant stuffed with vegetables. But various stews, sauces and eggplant soup are not uncommon.

When planning to make eggplant soup, you should not buy overripe fruits. Ripe eggplant accumulates solanine, a very unpleasant and toxic substance. By the way, there is a lot of it in green tomatoes and “greened” potatoes. And in ripe eggplants, seeds have already formed, which will spoil the impression of the dish; pureed eggplant soup with hard seeds is unlikely to please.

Eggplant soup. Step by step recipe

Ingredients (2 servings)

Eggplant 2 pcs
Olive oil 1 tbsp. l.
Tomato 1-2 pcs
Basil 3-4 sprigs
Garlic 1 clove
Milk 1 glass
Salt, black pepper, nutmeg, hot pepper Spices

In pureed eggplant soup you need fairly young fruits with a dark purple surface. If the seeds have already formed and are clearly visible, you will have to spend time cleaning them. For the soup you will need a large ripe tomato, which can be easily peeled and turned into tomato puree. Whether you use milk or cream is up to you, but don’t make creamy eggplant soup too high in calories.
Young eggplants, vegetables and milk
It is better to bake eggplant fruits, preferably in an open flame or burning coals. Baked eggplants have an amazing taste and aroma. Bake the eggplants until the skins are blackened and lightly charred. The inside of the eggplant should be soft. Place the baked eggplants in a saucepan and cover with a lid - they should cool so as not to burn your fingers.
Bake the eggplants until the surface is charred.
Peel the tomato and remove seeds, place in a blender and add the peeled clove of garlic. Grind the tomato and garlic into a puree. Heat 1 tbsp in a saucepan. l. olive oil and pour tomato puree into it. Fry the tomato for 2-3 minutes, stirring.
Fry tomato puree in olive oil
Peel the baked eggplants from the burnt skin, cut off the tail. Cut each eggplant in half lengthwise and ensure that no seeds have formed. Otherwise, remove them as thoroughly as possible using a teaspoon. Young seeds are not hard and will not be particularly noticeable in puree soup. Place the eggplant pulp in a blender and blend until smooth. Add the eggplant pulp to the saucepan with the tomato.
Add eggplant puree to tomatoes
Fry the tomato and eggplant over medium heat, stirring the mass quite intensively with a wooden spatula. It is necessary that the vegetable mass becomes homogeneous. Simmer vegetables for 6-7 minutes.
Remove all the leaves from the basil sprigs and chop them very finely with a knife. Add chopped basil to the vegetables, mix thoroughly and simmer covered for 3-4 minutes. Lightly salt the vegetables and pepper to taste. Add ground nutmeg on the tip of a knife. Mix vegetables with spices.
Add finely chopped basil to vegetables
Pour a full glass of fresh milk into the vegetables. Without covering the saucepan with a lid, bring the eggplant soup to a boil and simmer over low heat for 10 minutes. Be sure to stir the soup. You can add salt and pepper to taste.
Add milk and cook soup until done
The finished eggplant soup is medium thick, very tender and has a creamy taste. Pour the soup into bowls and, if desired, sprinkle with a pinch of coarsely ground hot pepper. Garnish the soup with a sprig of green basil.

Rich soup with eggplants and ripe tomatoes is best prepared in clear chicken broth. It will not hide the multicolored vegetable variety that so stimulates the appetite - pieces of leafy greens, bright slices of tomatoes and golden onion rings. It is advisable to peel vegetables from thick skins.

When frying eggplants, you should remember that their porous flesh absorbs a lot of oil, and add it to the frying as little as possible, otherwise the food will be very high in calories, especially if the broth is made from pork bones. Its taste can be shaded with allspice peas and bay leaves.

Ingredients

eggplant 1 pc.
sweet pepper 1 pc.
tomato 1 pc.
onion 1 pc.
carrots 1 pc.
potatoes 3 pcs.
chicken soup set 500 g
vegetable oil 3-5 tbsp. l.
ground black pepper
water 1.5 l
greens to taste

Preparation

1. Soup can be prepared with water, meat and mushroom broth. To prepare the broth, you can use bone-in pork, beef, or chicken soup kit, which can be purchased at any butcher shop.

Rinse the chicken backs and place them in a cooking pot (1.5-2 liters). Pour 1-1.5 liters of cold water and place over high heat. After boiling, turn the heat to low and cook for 30-40 minutes.

2. Peel the onions and carrots. Rinse and dry with a napkin. Cut the onion into small pieces, carrots into small cubes.

3. Peel and rinse the potatoes. Cut into small cubes.

4. Wash large tomatoes and sweet peppers. If desired, you can remove the skin from the tomato. Cut into small cubes. Cut the pepper in half and remove the seed pod. Cut into small strips.

5. When the broth is ready, remove the seeds. Strain. Add potatoes. Boil it. Cook for about 5-7 minutes over low heat.

6. Remove the skin from the eggplant and cut it into small cubes. Do not use ripe fruits to make soup. Fry in hot vegetable oil until browned on all sides, 8-10 minutes.

7. Place the onions and carrots in a frying pan with hot oil and fry for 8-10 minutes.

8. Add tomatoes and bell peppers to the potatoes in the pan. Stir and boil. Boil for 5-7 minutes.

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