Description
Have never used eggplant in soups, but a recent experience cooking eggplant bisque "Renoir" has inspired the continuation of the theme of eggplant in soups. And here is the result, which pleasantly surprised me and my insatiable men-meat eaters. Turned out very flavorful, spicy and delicious.
Ingredients
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Beef
500 g
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Eggplant
2 piece
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Potatoes
3 piece
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Onion
2 piece
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Carrots
1 piece
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Tomato
3 piece
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The Apium graveolens Dulce
100 g
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Garlic
3 tooth
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Paprika sweet
1 tsp
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Turmeric
1 tsp
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Khmeli-suneli
2 tsp
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Water
3 l
Cooking
The meat clean from lived and films, wash. The flesh is cut off and discard and bones cover with cold water, add 1 peeled onion, bring to boil, remove the foam and cook over low heat 1-1,5 hours. Ready strain the broth. The onion throw out.
Cut the meat into cubes and fry in vegetable oil until light Golden brown. Put the meat into the boiling broth and put the stew on low heat until soft.
Meanwhile, prepare the vegetables: carrots and celery cleaned and cut into strips. Tomatoes cut into quarters and then crosswise into triangular slices.
Eggplant peel and cut into cubes. If the eggplant have a bitter taste, salt them and leave for 20-30 minutes. Then rinse.
Finely chop the second onion.
In vegetable oil fry the onion until transparent,
Add carrots and celery and saute for several minutes.
Then add the eggplant
And tomatoes to stew.
Peel the potatoes and cut into wedges.
When the meat is tender, add the broth, the potatoes, boil after boiling over low heat for 10 minutes. Then add the steamed vegetables, season with salt and pepper and cook for about 15 minutes until the vegetables are tender.
Five minutes before the end of cooking add the Bay leaf and spices.
Ready soup remove from heat, add the garlic, passed through a press, remove the Bay leaf. Cover soup with a lid and let it steep for 10-15 minutes.
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