Rich soup with eggplant and ripe tomatoes is best cooked in clear chicken broth. It will not hide the vegetable multicolor, so appetizing - pieces of leafy greens, bright slices of tomatoes and golden onion rings. It is desirable to peel vegetables from a dense peel.

When frying eggplants, it should be remembered that their porous pulp absorbs a lot of oil, and add it to the fry to a minimum, otherwise the food will turn out to be very high-calorie, especially if the broth is made from pork bones. Its taste can be shaded with peas of allspice and bay leaf.

Ingredients

  • eggplant 1 pc.
  • sweet pepper 1 pc.
  • tomato 1 pc.
  • onion 1 pc.
  • carrot 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

Cooking

1. Soup can be cooked with water, meat and mushroom broth. You can use bone-in pork, beef, or a chicken soup kit, which you can buy at any butcher's store, to make the broth.

Rinse chicken backs and lower into the cooking pot (1.5-2 liters). Pour 1-1.5 liters of cold water and send to a strong fire. After boiling, make the fire small and cook for 30-40 minutes.

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

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

4. Rinse a large tomato and Bell pepper. If desired, the skin can be removed from the tomato. Cut into small cubes. Cut the pepper in half and cut out the seed pod. Cut into small strips.

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

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

7. Move the onion and carrots to a frying pan with hot oil and fry for 8-10 minutes.

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

Eggplant contains vitamins, potassium, phosphorus, carotene and fiber. Dishes from this fruit should be consumed to maintain the acid-base balance, prevent cardiovascular diseases, normalize metabolism and gout.

The heat-loving eggplant comes from South Asia. In the Middle Ages, it was brought to Europe, where chefs invented French ratatouille, Italian parmigiano, caponata and Greek moussaka. A variety of vegetable dishes are prepared in Armenia, Georgia and Azerbaijan - ajapsandal, sauté, chanakhi, spicy sauces.

In Russia, eggplants became known in the 19th century. They prepare stews, caviar, soups, salt and marinate for the winter. The people call the fruit "blue" because of the characteristic color, but varieties of white and yellow flowers have recently been bred.

Garlic is an indispensable companion of the "blue ones" in many dishes. To reduce the strong garlic odor, use it dried. From spices and spices, cilantro, thyme, paprika, black and allspice are suitable.

Delicate eggplant soup

From the set of products below, you will prepare a cream soup. Ready vegetables need only be rubbed through a sieve. Adjust the thickness of the dish to your taste by adding more or less water.

Cooking time - 1 hour.

Ingredients:

  • eggplant - 4 pcs;
  • onion - 2 pcs;
  • carrots - 1 pc;
  • butter - 100 gr;
  • cream - 50-100 ml;
  • water - 1-1.5 l;
  • solid or processed cheese- 200 gr;
  • salt - 0.5 tsp;
  • garlic - 1 clove;
  • a set of Provencal spices - 0.5 tsp;
  • green basil, dill and cilantro - 1 sprig each.

Cooking:

  1. Cut the onion into cubes and fry butter.
  2. Peel the eggplant, cut into cubes and dip in boiling salted water for 5 minutes. Transfer to the onion and simmer for 10 minutes.
  3. Place the fried vegetables in a saucepan, cover with water, bring to a boil, add the grated carrots and cook for 15-20 minutes on medium heat. Pour in the cream.
  4. Sprinkle garlic with salt and finely chop with herbs.
  5. Grate the cheese on a coarse grater or cut into thin strips.
  6. Let the soup cool down a little, grind with a mixer. Let the puree simmer for 3 minutes, salt and sprinkle provencal herbs.
  7. Remove the pan from the heat, add chopped cheese to the soup, keep it for a while with the lid closed.
  8. Season the finished dish with herbs and garlic.

Ingredients:

  • chicken carcass - 0.5 pcs;
  • eggplant - 2 pcs;
  • potatoes - 4 pcs;
  • onion - 1 head;
  • carrots - 1 pc;
  • fresh tomatoes - 2 pcs;
  • sunflower oil - 50-80 ml;
  • a set of spices for chicken - 2 tsp;
  • bay leaf - 1 pc;
  • salt - 0.5 tsp;
  • green onions and dill - a couple of branches.

Cooking:

  1. Rinse the chicken, pour about 3 liters of water and simmer for 1 hour over low heat, adding bay leaf and 1 tsp. spices. Do not forget to remove the foam after boiling.
  2. Remove the cooked chicken and bay leaf, cool, separate the meat from the bones.
  3. Wash potatoes, peel, cut into cubes, cook in broth for 30 minutes.
  4. Cut the eggplant into rings, about 1 cm thick, pour salted water for half an hour.
  5. Finely chop the onion, chop the carrots into strips. Fry them in a frying pan sunflower oil until golden brown.
  6. Cut eggplant rings into 4 parts and fry with onions and carrots over low heat for 10 minutes.
  7. Chop the tomatoes into cubes and add to the vegetables. Simmer while stirring.
  8. AT chicken bouillon with cooked potatoes, shift the pieces chicken meat, vegetable roast, bring it to a boil, sprinkle with spices, salt and chopped herbs.

Ratatouille with zucchini and eggplant

Ratatouille - traditional French vegetable dish with Provence herbs. It can be served as a side dish or as a soup. To get fragrant and juicy vegetables, you can first bake them in the oven, and then stew according to the recipe.

You can talk about the richness of Armenian cuisine for hours. Hundreds of vegetable recipes, meat dishes, pastries, snacks and desserts.

But a special place is occupied by Armenian soups.

Their variety, combination of products and cooking technology are impressive.

Shall we cook Armenian soup?

Armenian soup - general principles of preparation

Armenian soups are prepared with meat, vegetable and milk broths. But even vegetarian dishes are rich, thick, satisfying. The most commonly used meats are beef and lamb. Vegetables are at a premium, especially tomatoes, eggplants, sweet peppers.

Adjika is often used as dressings, different types peppers and, of course, herbs. Parsley, cilantro, tarragon, mint and dill. The cuisine of Armenia cannot imagine its existence without these fragrant additions.

The technologies for preparing Armenian soups are fundamentally different from each other. Ingredients can be added all together or one by one. Vegetables can be started raw, fried, baked. Sometimes even puree is added. But one thing is constant - the excellent result that is expected at the end of cooking.

Recipe 1: Armenian soup "Khash"

Most often, the dish is prepared from beef or veal, less often from lamb and other types of meat. For an old Armenian soup, a tripe, legs, tail are used.

Ingredients

Legs, scar, tail;

Green cilantro, parsley.

Cooking

1. Legs and tail should be washed well, scraped if necessary. Then cut into joints, put in a large saucepan and boil for 40 minutes.

2. Wash the scar separately and boil for 15 minutes. This is done so that the specific smell disappears.

3. Now drain the water, the pan, and meat products wash well. Fill with cold water, put the scar and set to cook for about 7 hours. The soup should not actively boil, it is better to cook at a slow boil.

4. Half an hour before the end of cooking, add salt, bay leaf, peppercorns to the broth.

5. We take out the contents from the broth, cool and pick off the meat. We cut the scar. Arrange on plates and pour boiling broth.

6. Serve with garlic dressing and green radish. To prepare, finely chop the peeled cloves, add chopped herbs, salt, a little vinegar and broth. Mix and put on a plate. Cut the radish into thin slices or three, salt and serve in a separate bowl.

Recipe 2: Spas Armenian Soup

This first course is most often consumed cold to quench thirst in the heat. But no less tasty and hot food. Armenian soup requires a special fermented milk product- matsun. But often, due to a shortage of the product, ordinary kefir is used. You will also need wheat grains, which are pre-soaked in cold water to swell. In Armenia they are called "dzavar".

Ingredients

A liter of matsun;

80 grams of wheat;

A raw egg;

0.5 tablespoons of flour;

Bulb;

Green cilantro, mint;

Butter;

Liter of water.

Cooking

1. We wash the grains of wheat, soak overnight. Then rinse well again and pat dry with paper towels.

2. Break the egg, salt and mix with flour. It is better to do this immediately in the pan in which you plan to cook the soup.

3. Introduce matsun (or any other fermented milk product) in a thin stream, mix. Then pour in water, it should be cold.

4. Add the swollen wheat. Sometimes couscous or millet is used instead of wheat.

5. Put the milk mixture on the stove, stir occasionally with a wooden spatula. Closer to boiling, we begin to interfere actively, cook the soup from 5 to 20 minutes until the cereal is soft.

6. Finely chop the onion, fry with butter in a pan.

7. We send the roast to the pan, salt the soup.

8. Add chopped greens, mint and turn off.

Recipe 3: Armenian Khashlama Soup

To prepare the Armenian soup, you will need lamb, as well as fresh beer. This product gives the dish a special, bready aroma and taste. Don't be afraid to add alcohol, it will completely evaporate during the cooking process. It is better to cook soup in a cauldron, but you can use a thick-walled pan or pressure cooker.

Ingredients

1.2 kg lamb;

700 grams of beer;

2 sweet peppers;

900 grams of tomatoes;

Basil, cilantro, dill, parsley.

Cooking

1. Put pieces of lamb on the bottom of the cauldron. Salt and pepper immediately.

2. We wash the greens, dry the leaves and finely chop. Sprinkle meat on top.

3. We cut bell peppers straws. Lay on top of the greens. Spicy lovers can also add chopped chili peppers.

4. Blanch the tomatoes in boiling water for a minute, cool in cold water and remove the skin. Cut into neat rings and lay on top.

5. Pour beer, cover the cauldron and simmer over medium heat for about two hours. During this time, a lot of moisture will evaporate from the vegetables, it will mix with meat juice, beer and you will get an amazing broth.

Recipe 4: Armenian soup "Krchik"

This dish can be called a relative of our cabbage soup. Sauerkraut and wheat groats are used to prepare Armenian soup. You can cook for meat broth but we will make a vegetarian option.

Ingredients

100 grams of wheat groats (small);

500 grams of sauerkraut;

2 onions;

2 spoons of tomato paste;

400 grams of potatoes;

Parsley;

Spices, some oil.

Cooking

1. Shred the onion, fry in oil.

2. sauerkraut squeeze, if it is too acidic, then rinse in cold water, you can soak for half an hour. We cut into pieces so that they are not very long, about 2 centimeters each.

3. We send the cabbage to the onion in the pan, add a little water and simmer until soft, at the end we introduce tomato paste.

4. Boil chopped potatoes in water until almost cooked. Instead of water, you can use meat or chicken broth.

5. Separately, boil wheat groats in two glasses of water. We send it to the pan with potatoes.

6. Add the contents of the pan to the soup, boil everything together for 10 minutes. At the end, salt and pepper. You can add any spices.

7. When serving the Armenian soup Krchik, add hot pepper and parsley to the plates.

Recipe 5: Armenian soup “Vospi apur” with lentils

Beef is used for cooking, which can be successfully replaced with any other meat. Prunes are also added, but some recipes similarly use raisins, dried apricots, or a mixture of both. The dish is very satisfying, rich, and walnuts give a special flavor.

Ingredients

500 grams of beef, any part, can be with a bone;

A glass of lentils;

3 potatoes;

Bulb;

garlic clove;

50 grams of nuts;

70 grams of prunes;

Dill greens, adjika.

Cooking

1. Boil the beef in water until tender. We remove the foam from the broth when boiling.

2. Add the washed lentils to the pan, cook until soft.

3. Run the diced potatoes. Cook until soft, do not forget to salt the dish.

4. We heat a little oil in a pan, fry a clove of garlic cut into 4 parts. You can take 2 or 3, according to your taste. Then take it out and throw it away.

5. Cut the onion into cubes, fry in garlic oil until golden brown.

6. Cut the prunes into strips, grind the nuts into crumbs. We start in the soup, let it boil.

7. Add fried onions.

8. When serving, add a spoonful of adjika and chopped dill to the plate.

Recipe 6: Armenian Eggplant Soup

Adding eggplant to first courses is not typical of Russian cuisine. But in Armenia, this wonderful vegetable is cooked incredibly tasty soup. It can be cooked for vegetable broth, but the tastiest is obtained on beef broth.

Ingredients

1.5 liters of broth;

3 potatoes;

2-3 eggplants;

1 small zucchini, you can take zucchini;

2 onions;

7 spoons of ketchup;

1 tomato.

Cooking

1. Eggplants should be cut into cubes and sprinkled with salt to release bitterness. After half an hour, squeeze, put on a greased baking sheet.

2. Cut the paprika into cubes, send to the eggplant.

3. We also put a randomly chopped tomato there.

4. Grind the zucchini in the same cubes as the eggplant. We also place it on the opposite side.

5. Put the vegetables in the oven to bake for about 20 minutes. The temperature is average.

6. While the vegetables are being prepared, cut the potatoes into cubes, boil in the broth.

7. Add salt to the pan and lay out the baked vegetables, ketchup. Cook everything together for 10 minutes. If the soup is thick, you can add a little boiling water.

8. Serve with fresh herbs, for spiciness, you can add a spoonful of ready-made adjika.

Recipe 7: Armenian soup "Kololik" with meatballs

It would seem, well, what can be new in meatball soup. But in Armenia it is prepared completely differently from ours. In this dish you will not find an abundance of cereals or vegetables. The Armenian soup is characterized by rich meat taste, and a little rice is added for density.

Ingredients

500 grams of lamb pulp;

Bones for broth;

100 grams of round rice;

3 onions;

Salt pepper;

Parsley, tarragon.

Cooking

1. Cook the broth from the bones.

2. Pass the pulp through a meat grinder or scroll with a blender, add 2 chopped onions, chopped parsley. We drive in 2 eggs, minced salt and mix. We form meatballs.

3. We take out the bones from the broth, remove the boiled meat from them, it can be thrown into the soup or used for other needs.

4. We wash the rice, throw it into the soup. You can add salt at this stage.

5. Following the rice, lay out the meatballs and cook together until tender.

6. Fry the remaining onion, send it to the finished soup.

Recipe 8: Armenian soup "Lobahashu" with beans

Another amazing recipe for Armenian soup, which also consists of a small amount of products. At the same time, the dish turns out to be hearty, healthy. Cooking in vegetable broth. You can use any beans, but red beans are the best.

Ingredients

A glass of beans;

Bulb;

100 grams walnuts;

A mixture of peppers;

a spoonful of flour;

Butter;

Lots of greenery.

Cooking

1. Soak the beans in advance, preferably overnight. Then boil until tender, put the beans in a colander to drain excess liquid.

2. Divide the beans into 2 parts. We send one to the broth and put it on the stove. Using a blender, turn the second part of the beans into puree. We also chop the walnuts, you can scroll all at once together.

3. Fry the onion in butter, add flour, mix and pour in a little broth from the pan. We heat the sauce directly in the pan so that it acquires a uniform consistency.

4. Put the mashed nuts and beans into the boiled soup, bring to a boil and cook for 5 minutes.

5. Add salt, a mixture of peppers, spread the sauce from fried onions and flour.

Brynza is a favorite product of many Armenians. They actively use it to season soups along with herbs and peppers. The easiest way is to cut the cheese into cubes and put it on a plate, but there are recipes in which pickled cheese is placed directly in the pan.

Walnut - Another frequent guest in Armenian culinary. But in order to get the maximum taste and benefit from it, it is recommended to calcine the kernels in a dry frying pan. You can just dry it in the oven.

To make the soup broth fragrant, when cooking meat, you can add a couple of unpeeled onions and coarsely chopped carrots to it. At the end, these ingredients will need to be removed, and the broth should be filtered.

Cloves, bay leaves and allspice are spices that do not immediately reveal the aroma. And it is very important not to overdo it with them. Otherwise, the soup will acquire an unpleasant taste and aroma.

Eggplants belong to the same genus of plants as tomatoes and peppers. But its fruits (in botany they are considered berries, like tomatoes) are special, original taste- slightly bitter, tart.

By learning how to properly cook eggplants, you can make them the highlight of any dish. Eggplant soups are hearty and healthy, and you can cook them in many ways.

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

Step by step recipe

Vegetable soup contains a large amount of vitamins. It is great for those who are on a diet. At the same time, a rich vegetable soup satisfies hunger well, despite the absence of meat.

How to cook vegetable soup with eggplant:


Eggplant puree soup

This delicate creamy soup will be a great dish for hearty lunch. If you limit the amount of spices, then it can be given to children.

Products:

  • 600 g eggplant;
  • 0.5 l of water;
  • 1 onion;
  • 2 garlic cloves (crush or finely mince)
  • 1 st. l. balsamic vinegar and olive oil;
  • salt and chopped thyme to taste.

Cooking time: 1 hour

Calorie content for 100 g of soup: 18 kcal.

How to cook eggplant soup:

  1. Eggplants are peeled and cut into slices about 1 cm thick. Place the slices on a plate, sprinkle with thyme, garlic (1 clove) and pour over with vinegar.
  2. Place a frying pan on the stove olive oil, set the average temperature and let the oil warm up. Fry the eggplant slices on each side until they are cooked.
  3. In a separate frying pan or at the bottom of a pan with a non-stick coating, chopped onion and garlic (the remaining clove) are fried at a low temperature. After 10 minutes, add eggplant, water and wait until the liquid boils.
  4. Cover the pan with a lid, stew food for 20 minutes.
  5. Remove the soup from the stove, pour it into a blender and blend until creamy. If there is no blender, you can grind the products with a fine sieve. At the end, salt is added, according to the preferred degree of salinity.

Spicy vegetable soup with rice

This soup should be consumed sparingly or less spicy ingredients added if necessary. Instead of rice, you can take very healthy cereal- lentils. It will have to be soaked before cooking for several hours in a bowl of cold water.

Products:

  • 100 g of rice and eggplant;
  • 1 onion;
  • 200 g of tomatoes;
  • 1 pc. carrots and peppers;
  • 1 chili pepper;
  • 5 minced garlic cloves;
  • 2.5 liters of water;
  • to taste: greens, suneli hops, salt.

Cooking time: 1.5 hours

Calorie content for 100 g: 31.5 kcal.

How to cook:

  1. Vegetables are cleaned. The onion is finely chopped. Carrots, tomatoes (previously remove the skin by dousing with boiling water), peppers (remove the seeds) and eggplant are cut into cubes.
  2. Chili is freed from seeds and cut into small pieces.
  3. Rice is cooked in a pot.
  4. Fry the onions and carrots in a frying pan for 8 minutes.
  5. Pour eggplant cubes into the pan and fry for 10-15 minutes.
  6. Add sweet pepper and fry for another 5 minutes.
  7. The last to pour out the tomatoes and fry the vegetables for 5 minutes.
  8. When rice is cooked, fried vegetables are poured over it. Let the soup boil.
  9. Put chili and crushed with garlic or grated garlic.
  10. Finely chop the greens, pour into the soup, add salt, spices. Cook for 5 more minutes.

Cold cream soup with eggplant

In summer you can cook refreshing cold soups. For example, creamy eggplant soup. The preparation will be similar to the recipe for puree soup already given above. The difference is that before manufacturing from ready soup homogeneous mass with a blender or sieve, it is allowed to cool. You can put an already warm (but not hot) dish in the refrigerator for half an hour, and then mash it.

This soup is good to serve cold in a bowl. natural yogurt no additives or heavy cream. For more piquancy, add a few drops. lemon juice. You can also decorate the dish with herbs or balsamic vinegar.

Eggplant soup with mushrooms

Eggplant goes well in soup with any mushrooms. The recipe uses champignons, as the most affordable, but in season you can take porcini mushrooms, chanterelles, honey agarics.

Products:

  • 1 pc. eggplant, carrots, onions, potatoes;
  • 1 liter of water or vegetable broth prepared in advance;
  • 200 g of champignons - fresh and canned are suitable, you can take dried ones (after soaking them for an hour in water);
  • 3 tbsp vegetable or olive oil;
  • 1 st. l. low-fat sour cream - for dressing in a plate;
  • salt.

Cooking will take: 1 hour.

Calories per 100 g: 38 kcal.

Cooking steps:

  1. Eggplant is peeled, cut into cubes, put in a bowl and mixed with oil and salt. Then evenly spread the pieces on a baking sheet and send to the oven (180 degrees). Roasting time - 10-15 minutes, until a brownish-golden crust forms.
  2. Potatoes, onions and carrots are washed, peeled and cut into cubes. Mushrooms are cut into fairly large pieces.
  3. In a saucepan with a thick bottom at medium temperature, fry onions and carrots for no longer than 5 minutes.
  4. Pour water or broth into the pan, wait until it boils.
  5. Put potatoes and mushrooms, reduce the temperature, cook for 10 minutes.
  6. Add required amount salt.
  7. Eggplants fall asleep, the temperature is made the smallest. Cover the soup with a lid and cook for 10 minutes. When serving, add sour cream.

Meat soup with blue

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

Products:

  • 1 pc. eggplant and onion;
  • 400 g of grated tomato pulp;
  • 400 g boneless beef meat;
  • 2 tbsp vegetable oils;
  • a clove of garlic crushed in a garlic press;
  • salt according to preference.

Cooking time: 1.5 hours

Calories per 100 g: 57 kcal.

Recipe for eggplant and meat soup step by step:

  1. The meat is washed, wiped with a napkin, cut into small cubes. The eggplant is washed and also cut into 1.5 cm cubes. The skin can be cut off, but this is not necessary. Onions and garlic are peeled and minced.
  2. Fry onions in hot oil for 5 minutes, add meat and eggplant, stir for 7 minutes.
  3. Add garlic and tomato pulp. Salt, pepper fall asleep, stew for 7 minutes at a low temperature.
  4. The resulting fried mass is poured into a saucepan with 1 liter of water, waiting for the liquid to boil, removing the foam that appears on the surface.
  5. After the soup reaches a boiling state, lower the temperature and cook for 20 minutes. When serving, you can sprinkle with herbs, season with sour cream.

Eggplants have a positive effect on the activity of the heart and brain, but they are best avoided by those who have problems with the kidneys and liver. The elements contained in eggplant are able to break down fat, which makes dishes with them preferable for those who are watching their weight.

To obtain a successful result, the quality of the products used is very important. You need to choose ripe, good vegetables that have a smooth surface of a uniform color without damage, signs of decay. Deep purple varieties are more common, but orange, pale pink are also found, however, this is rather a rarity. To the touch, eggplants are not as hard as zucchini, their surface is supple, but not too soft.

When cooking eggplant, to remove excess bitterness and prevent excessive absorption of oil during frying, pieces of chopped vegetables (in cooking, the tradition has taken root to call these berries vegetables for convenience) are sprinkled with salt. After extracting the juice, it is washed with cold water in a sieve. After such processing, the taste of the dish will be more pleasant, and less oil will be needed for cooking.

Cooking in the oven, steamer or grill saves more useful properties this product. Therefore, this way of preparing them for adding to the soup can serve as an alternative to roasting.

Cooking eggplant dishes seems complicated, but if you look at it, all recipes for soups with this vegetable are easy to do and simple even for inexperienced cooks.