Description
Spring to us is not in a hurry and want to sun and heat. Besides the post, and doubly want bright colors. The soup that want to offer will please the eye and warm heat. Besides, he's rich and light at the same time.
Ingredients
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Potatoes
3 piece
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Tomato
1 piece
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Red onion
1 piece
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Eggplant
1 piece
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Pepper
1 piece
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Figure
100 g
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Vegetable oil
150 g
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Basil
1 tsp
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Salt
-
Spices
Cooking
Prepared all the ingredients
Eggplant cleaned from the skin, cut the medium strips and soaked in cold very salty water, went to the bitterness. Rice washed and set to cook according to the instructions. Potatoes sliced medium strips, medium-sized pepper and tomato in large cubes. Onion cut into.
When the water in the pot under the soup boils, put the washed starch from the sliced potatoes, add salt to taste. The pan pour some oil and fry the onion until soft, put the potatoes.
The rice is cooked, here it is - the piece of rice to a piece of rice.
Fry separately in butter pepper and rinsed the eggplant until tender and put to potatoes.
Last fry the tomato with Basil and spices. Add to soup, bring to a boil, put the rice to boil again and immediately turn off.
Soup can be immediately there, but it is better to give it to infuse for about 30 minutes, until the rice has absorbed the flavor of the vegetables. Bon appetit.
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