Description
Delicious, colorful and hearty soup. With this soup You won't experience a lack of meat and fish for your Lenten table. It can be prepared in any form and file as you like. All lovers of eggplant dedicate!
Ingredients
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Eggplant
1 piece
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Tomato
1 piece
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Mushrooms
150 g
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Onion
1 piece
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Broth
250 ml
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Bread
150 g
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Soy sauce
4 Tbsp
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Salt
-
Allspice
-
Garlic powder
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Vegetable oil
Cooking
For the soup, we need a vegetable broth. It can be prepared in your favorite recipe. For this I took two small potatoes, carrots and onions. Boiled on a slow fire. I also want to say that if you want to our soup you can add potatoes out of the broth.
Eggplant peeled, cut into cubes, sprinkle with salt. Leave for 20 min then wash with cold water, dry it with a towel.
When applying for this soup I used the bread plates from trubnykh rolls are slightly browned in the oven or on the grill. If you want to just serve soup, then for the recipe to still use the crumb.
Mushrooms cut arbitrarily. Onions also sliced.
Fry in vegetable oil mushrooms and onions. In the roasting process add 2 tbsp Kikkoman soy sauce, not salt. Mushrooms and soy sauce are a great combination that can be used in any dish.
Eggplant fry with the addition of 2 tbsp Kikkoman soy sauce, not salt.
Cut tomatoes, put in boiling water for 2 minutes Remove the peel. Cut into dice.
The dried crumb in a frying pan.
To the eggplant add the mushrooms, tomatoes, crumbs and broth. Also add garlic, I dried. If you are using fresh, then fry it along with the eggplant. Simmer all together on low heat for 10 minutes then use a blender to grind everything, not submersible. The broth is adjustable to your liking. Sprinkle with salt and pepper if necessary.
You can submit each in a silver platter, but I highly recommend to do this in a bread saucers. You eat the soup, and he, in turn, impregnates the crispy bread that you can eat.
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