Description
This delicious soup we've tried in the refectory of the parish. Cook, a native of Abkhazia, was so kind to us and would be happy to share the recipe. I don't pretend to be true Georgian recipe, and publish it with the name with which the soup was to me. The soup is cooked very quickly, which invariably contribute to the vegetables picked in the garden. Who cares, look!
Ingredients
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Broth
2 l
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Potatoes
3 piece
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Eggplant
2 piece
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Zucchini
2 piece
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The Apium graveolens Dulce
3 piece
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Beetroot leaves
4 piece
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Tomato
4 piece
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Garlic
4 tooth
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Khmeli-suneli
1 tsp
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Adjika
0.5 tsp
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Salt
-
Black pepper
Cooking
The two main principles of this soup - all vegetables cut into large chunks and the soup must be thick. In the boiling broth, add potatoes, cut into large chunks.
And petioles of celery and Swiss chard. Cook until soft potatoes.
Next add the eggplant and
Onion, chopped, carrots, cut into rounds.
When the eggplants are reduced in volume, add the chopped zucchini, tomatoes and
The leaves of chard and celery. Pour 1 teaspoon hops-suneli, 0.5 teaspoon dry adjika, pepper, adjust salt to taste. After a couple of minutes add the garlic, passed through the press, leave the soup to gently boil for a few minutes and switch off.
Give the soup a little brew, to absorb the vegetable flavors, and served with sour cream.
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