Eggplant soup

Eggplant soup

Cooking time: 40 minutes

Ingredients:
1) bulb onion — 1 pc.
2) Tomato — 2 pcs.
3) oyster mushrooms — 80 g
4) celery stalk — 1 pc.
5) salt
6) a mixture of 5 peppers
7) garlic — 2 cloves
8) vegetable oil
9) thyme — 1 sprig
10) eggplant — 1 pc.
11) chicken broth — 1 l
12) cream — 250 ml
13) cottage cheese — 1 tbsp. l
14) chives
15) basil

Cooking method:

  1. We make cuts on tomatoes, put them in boiling water for 1 minute, transfer them to cold water for 30 seconds, peel and cut into slices.
  2. Add a couple of garlic cloves, vegetable oil, salt, pepper, thyme and bake in the oven at 180 degrees for 10-15 minutes.
  3. Finely chop the onion, oyster mushrooms and celery stalk. Fry onion in vegetable oil, add oyster mushrooms and celery.
  4. Cut eggplant into small cubes, fry in vegetable oil. Part of the fried eggplant set aside for submission. Add the remaining eggplants to the mushrooms, onions and celery. Pour in chicken broth, boil for 10 minutes.
  5. Put the baked tomatoes in the soup, boil for another 5-7 minutes, add the curd cheese and salt and chop the soup in a blender. Enter the heated 20% cream, give the soup to boil.
  6. When serving, add cubes of roasted eggplant, decorate with chives and basil.

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