Description
Bright, full-bodied, fragrant, very tasty multicomponent soup. After a light summer soup so I wanted something rich, thick (my men were very glad of that). His secret is in the roasted in the oven eggplant. Slices of eggplant before baking dip them in flour that gives the soup thickness. Having quite a strong taste, soup eggplant transfigured, nobly highlighting all the flavors of other ingredients. The soup definitely serve sour cream and greens.
Ingredients
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Broth
1.5 l
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Eggplant
400 g
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Zucchini
200 g
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Potatoes
3 piece
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Carrots
1 piece
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Cabbage
250 g
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Onion
2 piece
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Pepper
1 piece
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Sausage
400 g
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Tomato paste
1 Tbsp
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Green peas
150 g
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Garlic
4 tooth
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Salt
-
Pepper white
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Sour cream
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Greens
Cooking
Slice the eggplant circles with a thickness of 0.5 cm. Add a pinch of salt, stir, leave for half an hour
Meanwhile, cut into strips (not small) potatoes
Grate the zucchini
Slice one onion and green pepper
Grate carrots
Rinse the slices of eggplant dry with a towel, roll both sides in flour, place on a greased Rast. oil a baking sheet. In the oven on top grill - t 220. (after 5 min., when flour "privatise" to the eggplant, brush the top of the circles grow. oil with a brush.
Bake for 15-20 minutes Until Browning. In this way the eggplant does not absorb much oil. I turned on the grill mode, the fry faster.
In the boiling broth to send the potatoes, zucchini, carrots, one chopped onion. Boil for 15 minutes. salt to taste
In a deep frying pan fry chopped onion, sliced sausages,
Add bell pepper, fry 3 min.
Enter in a pan sauté the sausage and eggplant.
The finishing touches. Add to the pan shredded cabbage, boil for 3 min.
Dissolve in 100 ml of water 1 tbsp. lodges. tomato, chop the garlic, peas, drain the liquid. Enter it all into the soup, simmer for 10 min.
Serves soup to the table in 15 minutes hot
The soup definitely serve sour cream and greens. A hearty lunch!
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