Is it possible to lay eggplants in the soup. Armenian eggplant soup

Soup - dish is not only delicious, but also very useful. To preserve health, it is extremely important to use it as often as possible. There are many recipes for various soups, many of which have long been outside their country. These are Chanahi, Borsch, Harcho, Svetolnik, Chorba, Okroshka, Dov, ear. However, no less tasty soup It turns out with the addition of such a useful vegetable like eggplant. IN summer seasonwhen they can be found in excess, I want to use the maximum by adding various dishes. No one will surprise with casserole or stew with eggplants, however, to make soup out of it are solved by a few. Although our mistresses are not accustomed to cooking soup with the addition of this vegetable, in such states as Armenia, Uzbekistan, eggplant soup is part of national Kitchen.
The undoubted advantage of soup with eggplants is simplicity of preparation, as well as a large amount of vitamins contained in vegetable, which are perfectly preserved during cooking. We offer recipe spicy soup with eggplants and smoked. This vegetable has a neuro-pronounced taste, so exacerbate and give the soup, such additives, like Salcha (penette) and a certain set of spices. In addition, it is possible to put mushrooms, lentils, cheese, cream, crackers here. Each of these products adds its own spicy taste.
Eggplant soup - it's easy, but rich dish With a lot of vitamins.

Taste info Hot Soups / Vegetable Soup

Ingredients

two medium eggplants;
280 grams of smoked ribs;
two sweet peppers;
two large potatoes;
one bow head;
two carrots;
two tomatoes;
two chisels of garlic;
two dessert spoons tomato paste;
gender of the adhesive spoon;
refined frying oil;
bunch of parsley;
lavar leaflet;
adygei or simple salt taste;
pod acute pepper;
pea pepper;
shiny mixtures of peppers.

How to cook eggplant soup and smoked ribs

With potato tubers, remove the top layer, wash, cut into small squares. The pot of three liters fill up to half with clean water, put on the burner with maximum fire, boil. After that, throw potatoes cubes, a leaflet of the bay, salt and pea pepper, remove the foam, to reduce the heating.

Smoked ribs cut into pieces and also throw in a saucepan.

Carrots and onions clean, and from pepper remove seeds and bodies. Onions and peppers are chopped with squares, chopping carrots with a large straw.

Refined oil heat in a frying pan installed on the stove. In 5 minutes put in it vegetable billets, Passerize on average heating for two minutes. Then add paste to the ingredients, salcha and crushed tomatoes, drink the mixture of peppers. Pour a small amount of clean water and stew a mixture of about six minutes.

Eggplant wash, nourish in small squares. In a separate frying pan, cut the refined oil and lowered crushed vegetables into it, fry no more than two minutes.

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

Go back there tomato refuelingMix.

Petrushki to slip, dry, finely chop and add to the soup. Skip the garlic through the press, the pepper pod finely chop. All missing ingredients throw into a saucepan, boil and remove from the burner.

Let the soup stand in a little, after which you can blame it in plates. If you wish, add sour cream or mayonnaise.

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Vegetable soup with eggplants and tomatoes

This exquisite cream soup is incredibly gentle and tasty.

Ingredients:

eggplants - 300 g;
onions - 100 g
tomatoes - 100 g
garlic - 3 teeth
olive oil - 3-4 tbsp. Spoons
boulevard vegetable or water - 200-400 ml
cream - 200 ml
creamy cream - 200 g
salt - 1-2 h. spoons.

Cooking.

Clear eggplants, cut into cubes and leave for half an hour so that bitterness is left. At this time, clean and finely cut onions, and then fry it in vegetable oil until golden color.
Add eggplants and a little olive oil, put out for 10 minutes, stirring periodically.
Plill hot water or broth, cover with a lid and leave on slow fire for 5 minutes.
Add seasonings, cover with a lid and stew another 5 minutes. At this time, cut garlic and tomatoes and fry them in olive oil until soft.
Mix in the scenery the contents of two pans, add cream cheese and grind the blender. In conclusion, add cream and take a dish again.
The soup is ready, it can be brought to the desired consistency, adding broth or water.

Eggplant soup and chicken

This dish is chicken broth It turns out very light and satisfying.

Ingredients for 4 liters:

chicken ham - 2 pcs;
eggplants - 5 pcs;
onions - 1 pc;
carrot - 2 pcs;
potato - 4 pcs;
tomatoes - 3 pcs;
vegetable oil;
salt;
ground pepper ground.

Cooking.

Wash chicken meat, put in a saucepan, pour water and put on the middle fire.
Remove the resulting foam and continue to cook. At this time, cut eggplants without cleaning them from the peel, folded into a bowl and leave for half an hour.
While the vegetables leave bitterness, prepare the other ingredients: bitter the carrot on the grater, the onions and potatoes cut.
Potato is immediately added to the broth, and the onions and carrots are passable in the saucepan. Eggplants are also roasted, then added to the broth.
Tomatoes passed through the grater are added to the boat and carrots, and 5-10 minutes stew.
The resulting roasted goes into broth, salt and peppers are added to taste. Boil soup for another 10-15 minutes, then sprinkle a finely chopped greens. Optionally, you can fill with sour cream or mayonnaise when serving on the table.

Soup puree with eggplants and zucchi

If you want to prepare not only tasty, but also useful SoupThis dish is exactly what you need. He is perfect for those who are sitting on a diet, as because of any disease, and just wanting to lose weight.

Ingredients per 1 liter:

broth (you can breed a broth cube in water);
eggplant - 1 pc;
zucchini - 1 pc;
bell pepper - 1-2 pieces;
tomato - 2 pcs;
carrot - 1 pc;
salt to taste.

Cooking

Eggplant cleaned, cut into a cube and leave half an hour.
The rest of the vegetables cut into small cubes, rubbing carrots on a large grater. Add salt.
Add all vegetables and cook to boiling to prepare.
Keep all the blender.
When applying for a table, fill with sour cream or cream.

Tips for cooking

In order for soup with eggplants to be especially tasty, some simple rules should be followed:

It is best to choose a medium-sized vegetables, which is tightly adjacent to the cup. If the eggplant is elastic, brilliant, and fresh fruit - it means it is not so long ago.
Cleaning this vegetable is a matter of taste. If you want to save eggplant, it is better to leave it with the skin, and if the consistency does not matter - you can clean. A little bitter taste of the peel gives the fetus a spicy taste, for which some of it especially appreciate.
Frying eggplants for soup, it should be remembered that they absorb the oil very well. Therefore, it is necessary to fry with a minimum amount of oil and only in a frying pan with a non-stick coating.
Eggplants are best combined with garlic, so in any dish, including soup, this couple must be present together.

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

I think that almost all vegetables are suitable for cooking first dishes. Even from vegetables that rarely fall into soups are preparing delicious first dishes. This is usually the rubbed puree soups or first dishes with the addition of milk - cream soups. One of these amazing first courses is a reared and satisfying eggplant soup with milk and basil.

Eggplant soup is preparing from pre-baked or boiled young fruits with the addition of milk or cream, as well as other vegetables that are more served to improve taste and flavor. ready dish. Any vegetable Sur Puree is preparing easy and fast enough. Moreover, usually, the amount of ingredients for soup is small. For example, you can cook only from potatoes and then add pork crackling into it.

Appetizing Soup With eggplants in its composition, there are somewhat similar to a well-known Turkish side dish or sauce - Beğendi ,. By adding milk or cream, various spices and a small additive of tomato, it turns out an ignarious eggplant soup. In general, the soup is non-caloric and well suited for diet nutrition. But, if desired, it can be diversified by spices, sharpness and fragrant greens.

Preparing eggplant soup is quite simple. It is enough to prepare young eggplants - bake or boil, crush the flesh with a blender and boil it in milk or cream. Whenever delicious cream soup Eggplant is the basis to which other vegetables can be added. Often soups of this type before feeding to the table fill butter and served with a root bread or croutons.

Longens vegetable is so called eggplant in the east, and many dishes are prepared from it. The most famous -, stuffed vegetables Baked eggplant. But also different stegu, sauces and soup from eggplants are not uncommon.

Is going to cook eggplant soup, do not buy overripe fruit. Solin is accumulated in the ripe eggplant - a very unpleasant and toxic substance. By the way, it is a lot in green tomatoes and "green" potatoes. Yes, and in mature eggplants have already been formed seeds that will spoil the impression from the dish, soup soup from eggplants with solid seeds hardly like.

Eggplant soup. Step-by-step recipe

Ingredients (2 servings)

Eggplant 2 pcs
Olive oil 1 tbsp. l.
Tomato 1-2 pcs
Basil 3-4 twigs
Garlic 1 teeth
Milk 1 glass
Salt, black pepper, nutmeg, sharp pepper Spice

In the rubbed eggplant soup, young fruits are needed with a dark purple surface. If the seeds at managed to form, and are clearly noticeable, you will have to spend time on their cleaning. For soup, you will need a large ripe tomato, which is easily cleaned and turns into tomato Mashed. Use milk or cream - decide yourself, but you should not make cream-soup with eggplants too calorie.
Young eggplants, vegetables and milk
Eggplant fruits are better baked, preferably in the open flame or burning coals. Baked eggplants have an amazing taste and aroma. Bake eggplants before the blackening and light coasting of the skins. Inside the eggplant should be soft. Fold baked eggplants into a saucepan and cover with a lid - they have to cool, so as not to burn the fingers.
Bake eggplants before surface char harbing
Tomato Clean the skin and seeds, folded into the blender and add a purified clove of garlic. Marry tomato with garlic in mashed potatoes. In the scenery heat 1 tbsp. l. Olive oil and pour a tomato mashed potato into it. Fry tomato 2-3 minutes, stirring.
Fry tomato mashed potatoes on olive oil
Clear baked eggplants from the burnt skins, cut off the tail. Cut every eggplant along half and make sure that the seeds are not formed. Otherwise, to remove them as thoroughly with a teaspoon. Young seeds are not solid and in soup-puree are not particularly noticeable. Fold the pulp of eggplant into the blender and grind to a homogeneous state. Add the pulp of eggplant to the saucepan to tomato.
Add to tomato puree eggplant
Fry a tomato with eggplants on medium heat, quite intensely stirring a mass with a wooden spatula. It is necessary that the vegetable mass become homogeneous. Stew vegetables 6-7 min.
From the branches of the basil to break all the leaves and very finely toaling them with a knife. Add chopped basil to vegetables, mix thoroughly and stew under the lid 3-4 minutes. Salted a little vegetables and across taste. Add ground nutmeg on a knife tip. Stir vegetables with spices.
Add to vegetables finely chopped basil
Pour a full glass of fresh milk to vegetables. Without covering a saucepan with a lid, bring eggplant soup to boil and cook on a small heat for 10 minutes. Be sure to stir soup. You can add salt and pepper to taste.
Pour milk and cook soup to readiness
The finished eggplant soup is obtained by medium thickness, very gentle and creamy taste. Pour soup in plates and, if desired, sprinkle with a pinch of large ground sharp peppers. Decorate the soup with a green basil branch.

Eggplants belong to the same plant plant as tomatoes, peppers. But his fruits (in Botanic, they are considered berries, like tomatoes) differ special, original taste - Slightly bitter, tart.

Having learned how to prepare eggplants correctly, you can make them a highlight of any dish. Soups with eggplants are obtained satisfying and useful, and you can prepare them in different ways.

Eggplant can be the basis or one of the ingredients of vegetable soup to reject the taste of the broth on any meat.

Step-by-step recipe

The vegetable soup contains a large amount of vitamins. It is great for those who keep the diet. Wherein officon Soup From vegetables, hunger is well quenched, despite the absence of meat.

How to cook vegetable soup With eggplants:

Eggplant soup soup

This gentle cream consistency soup will be a beautiful dish for rich lunch. If you limit the number of spices, then it can be given to children.

Products:

600 g of eggplants;
0.5 liters of water;
1 bulb;
2 cloves of garlic (crush or grate finely);
1 tbsp. l. balsamic vinegar and olive oil;
salt and crushed thyme to taste.

Time for cooking: 1 h.

Calorie for 100 g soup: 18 kcal.

How to cook eggplant soup:

Eggplants are cleaned and cut into plates with a thickness of about 1 cm. Put slices on a plate, sprinkled with thyme, garlic (1 teeth) and watered with vinegar.
On the slab put the pan with olive oil, exhibit the average temperature and give it to the oil. Frozen eggplant plates on each side until they are ready.
In a separate pan or at the bottom of the pan with a non-stick coating at a small temperature, chopped onions and garlic (the remaining teeth) are frying. After 10 minutes, eggplants are added, water and wait until the liquid boils.
The saucepan is covered with a lid, extinguishing products for 20 minutes.
Parring the soup from the plate, pour it into the container of the blender and mix to the creamy mass. If there is no blender, you can hand over the products using fine sieve. At the end, they add salt, in accordance with the preferred degree of salinity.

Spicy vegetable soup with rice

This soup should be consumed with caution or, if necessary, add less acute ingredients. Instead of rice, you can take a very useful barbell - lentil. It will have to soak before cooking for several hours in the dishes with cold water.

Products:

100 g rice and eggplant;
1 bulb;
200 g of tomatoes;
1 pcs. carrots and peppers;
1 chili pepper;
5 robberies of garlic;
2.5 liters of water;
to taste: greens, Khmeli Sunnels, salt.

Time for cooking: 1.5 h.

Calorie for 100 g: 31.5 kcal.

How to cook:

Vegetables clean. Onions are finely bold. Carrots, tomatoes (pre-remove the skirt, throwing boiling water), pepper (remove seeds) and eggplants cut into cubes.
Chile free from seeds and cut with small pieces.
In the saucepan cook rice.
In a frying pan, 8 minutes roastions and carrots roasted.
They fall asleep in the pan of the cubes of eggplant and fry 10-15 minutes.
Sweet peppers add and roast another 5 minutes.
Tomatoes pour out the latter and fried vegetables for 5 minutes.
When rice is welded, roasted vegetables pour it. Give soup boil.
Put chile and crushed with garlic or loosted garlic.
Greens are finely cut, poured into the soup, add salt, spices. Cooking another 5 minutes.

Cold cream soup with eggplants

In the summer you can cook refreshing cold soups. For example, eggplant cream soup. Cooking will be similar to the above-mentioned soup puree recipe. The difference is that in front of the manufacture of homogeneous mass from the finished soup, with the help of a blender or sieves, it is allowed to cool. You can put a warm (but not hot) dish in the refrigerator for half an hour, and then make mashed potatoes.

Such a soup is well refilled in a plate with cold natural yogurt without additives or dense cream. For greater piquancy add a few drops lemon juice. You can also decorate a dish of greens or balsamic vinegar.

Eggplant soup with mushrooms

Eggplants are well combined in a soup with any mushrooms. The recipe used champignons as the most affordable, but in the season you can take white mushrooms, chanterelles, shed.

Products:

1 pcs. eggplant, carrots, onions, potatoes;
1 l of water or prepared in advance of vegetable broth;
200 g champignons - suitable fresh and canned, you can take dried (pre-igniting them for an hour in water);
3 tbsp. Oil vegetable or olive;
1 tbsp. l. Sour creams low fatness - for refueling in a plate;
salt.

Cooking will take: 1 h.

Calorie per 100 g: 38 kcal.

Preparation steps:

Eggplant cleaned from the peel, cut into cubes, lay out in a bowl and stirred with oil and salt. Then evenly lay out the pieces on the baking sheet and sent to the oven (180 degrees). Baking time - 10-15 minutes, until the crust of brownish-golden color is formed.
Potatoes, onions and carrots wash, clean and cut into cubes. Mushrooms are cut by rather large pieces.
In a pot of thick bottom at an average temperature, no longer 5 minutes roastions and carrots.
Water or broth poured into the pan or broth, waiting until it boils.
Put potatoes and mushrooms, reduce the temperature, boil 10 minutes.
Add the required amount of salt.
Eggplants fall asleep, the temperature makes the smallest. Cover soup with a lid and boil 10 minutes. When applying is added sour cream.

Meat soup with blue

Soup with meat will be more calorie than a vegetable option. Eggplants are combined with any kind of meat, including a bird. You can cook a dish with meatballs or just with pieces of boiled meat.

Products:

1 pcs. Eggplant and Luke;
400 g of tomato pulp;
400 g of beef meat without bones;
2 tbsp. oil ras.;
garlic slicing, crushed in garlic;
salt according to preferences.

Cooking time: 1.5 h.

Calorie per 100 g: 57 kcal.

Recipe cooking soup with eggplants and meat step by step:

The meat is washed, wipe the napkin, cut into small cubes. Eggplant washes and also cut 1.5 cm cubes. The skin can be trimmed, but it is optional. Onions and garlic are clean, crushed.
On the heated oil roasted onion 5 minutes, meat and eggplants fall asleep, stirred for 7 minutes.
Add garlic and tomato flesh. Salt, pepper, stew 7 minutes at low temperature.
In a saucepan with 1 liter of water, the resulting fried mass is poured, waiting for a liquid boiling, removing the foam appearing on the surface.
After the soup reaches a boiling state, the temperature make a small and cook for 20 minutes. When submitting you can sprinkle with greens, fill the sour cream.

Eggplants have a positive effect on the activity of the heart and brain, but they are better to avoid those who have problems with the kidneys, liver. Elements contained in eggplants are capable of splitting fat, which makes dishes with them preferred for those who follow their weight.

For a successful result, the quality of the products used is very important. Need to choose ripe good vegetableswhich have a smooth surface of a homogeneous color without damage, signs of rotting. A varieties of deep purple color are more common, but orange, pale pink, however, are rather rare. The touch of eggplants are not so solid, like zucchini, their surface is puffy, but not too soft.

When cooking eggplants to remove the excess bitterness and prevent the excessive absorption of oil with frying, pieces of chopped vegetables (the tradition of calling these berries in vegetables was rooted in the cooking for convenience) sprinkle with salt. After the release of juice is washed with cold water in the sieve. After such treatment, the taste of the dish will be more pleasant, and the oil for cooking will need less.

Cooking in the oven, steamer or grill saves more useful properties This product. Therefore, this method of their preparation for adding to the soup can be an alternative to roasting.

Cooking dishes from eggplant seems difficult, but if you figure it out, all soup recipes with this vegetable are easily fulfilled and easy even for inexperienced cooking.

Perhaps not the most familiar soup option for us - from eggplants, but quite lightweight and at the same time a little spicy ... Great dinner for the whole family!

Publication author

I loved to prepare another student. In the same years, from all sorts of trips to different countries began to bring and collect culinary books, of which at the moment the collection of more than 100 books is collected. And with moving to Italy, the active development of new gastronomic "secrets" began. Live in this country and not to love to cook almost impossible! Appreciates affordable and delicious casual cuisine, only proven recipes are divided! Prefers to live on the principle "Happiness is when there is for whom and what to cook." Happy wife and mom two daughters.

Recipe author: Irina Pozunina
After cooking you get 6
Cooking time: 45 min

Ingredients

800 g Eggplazhan
260 gr Onion
130 g Morkov
3 pcs. Tomatoes
750 ml vegetable broth
100 ml cream 10%
3 clove garlic
2 tbsp. vegetable oil
1 tsp. Pipa smoked hammer
1/2 C.L. Italian herbs
1/6 tsp Chile Pepper Molota

Cooking method

Prepare all ingredients. Onions clean and finely cut, clean and grasp carrots and grate. In a wide saucepan, heat vegetable oil and slightly fry, and then stew sliced \u200b\u200bvegetables until soft.

Tomatoes are boiling water, free from the skin and cut into cubes. 5 minutes after the beginning of the extinguishing of vegetables add tomatoes in the pan. Mix and cook for another 3 minutes.

Eggplant cleanse from the peel and cut into small cubes.

Stop eggplants and mix well in the pan. Pour hot vegetable broth or boiling water. Bring to a boil, cover with a lid, reduce the fire to weak and cook for about 20 minutes.

After the specified time, remove the cover, pour into the cream soup, add the chopped garlic, paprika, a mixture of favorite herbs, salt and pepper.

After 3 minutes, remove the soup from the fire and pouring the submersible blender to the homogeneous state of the soup puree. Check salt soup. Put the saucepan on fire, warm up the soup and serve.

Before feeding, you can sprinkle the soup with chopped parsley greenery. Eggplant soup Ready! Bon Appetit!