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Today I'm making soup. And I really want you to try it. Tasty! No - very tasty! Preparing is quite easy.
I made the broth ahead of time. I have beef, but you can take any meat or cook such a soup in vegetable broth. Add chopped potatoes to the boiling broth.
Salt to taste and cook until potatoes are tender. Saute the onion in a small amount of vegetable oil until soft. I cut the eggplant into pieces like this and send it to the onion.
If you like spicy soups, you can add chilli sliced \u200b\u200bin rings here. Saute eggplant until half cooked - about 5 minutes. I dip the tomatoes for a couple of minutes in boiling water, peel them, cut them into small cubes and send them to the saucepan in the same way. Carcass 3-4 minutes. Salt and add sour cream. It is better to choose fatter sour cream. I mix, simmer for a couple more minutes and set aside.
The potatoes are already ready. I shift the stewed vegetables into the pan, bring to a boil and cook for another two or three minutes.
At the very end, I add chopped greens and garlic. I finely chop the garlic with a knife. I usually take 3-4 cloves. There won't be much garlic in this soup.
I bring it to a boil and set it aside. Be sure to let the soup brew for 20 minutes.
And that's it, you can serve! The soup turns out to be insanely fragrant, with a light creamy taste and pleasant tomato sourness. My friend added this soup to the menu of her restaurant - they order more often than others!
Try to cook. I look forward to your feedback on this recipe!
Ingredients:
• Broth (I have beef) - 1.5 l
• Eggplant - 2 pcs.
• Tomatoes - 3-4 pcs.
• Bow — 1 pc.
• Potatoes - 3-4 pcs.
• Sour cream - 2-3 tbsp.
• Garlic - 2-4 teeth.
• Greens (dill, parsley, green onions)
• Salt