Description
Bright, healthy, flavorful dish - a soup of roasted beets, fresh tomato juice with spicy couscous and roasted eggplant slices.
Ingredients
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The juice of a freshly squeezed
400 ml
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Beets
300 g
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Broth
300 ml
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Onion
1 piece
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Vegetable oil
1 Tbsp
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Couscous
30 g
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Salt
-
Allspice
-
Seasoning
0.5 tsp
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Eggplant
-
Sour cream
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Parsley
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Water
100 ml
Cooking
Onion peel, finely chop and fry in a skillet in vegetable oil until light brown colour.
Tomatoes with juice extractor or other convenient method to squeeze the juice.
To the juice add fried onions, grated beetroot, salt. Beets recommend it to bake, not boil. Baked beets have a more intense flavor and vivid color.
Add chicken broth and a pinch of freshly ground pepper. Whip with an immersion blender until smooth creamy mass. Pour the broth gradually, adjusting the desired thickness of soup. I needed 300 ml.
Then pour into a saucepan, bring to the boil and cook on slow heat for 7-8 minutes, stirring occasionally.
To Kus-kusu add the dried herbs, pour boiling water, cover and leave for 8-10 minutes.
In a pan, slightly greased with vegetable oil, fry both sides of slices of eggplant.
Hot soup pour into bowls, adding the couscous, eggplant slices, sour cream and garnished with parsley.
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