1 час 5 мин (ваши 30 мин )
5 servings
Cream of Eggplant and Tomato Soup
Dedicated to all eggplant lovers! Enjoy a delicate creamy soup made from stewed eggplants with garlic and juicy tomatoes.
This unusual cream soup is prepared not only with pickled cucumbers but also with the addition of other vegetables and cream. The soup's flavor is quite unique, with a slight tartness, somewhat resembling a rassolnik. The soup is cooked in vegetable broth, resulting in a delicious and hearty meal. We recommend trying it!
Instructions
Prepare all necessary ingredients.
For the vegetable broth: peel and coarsely chop 100g of onion and 150g of carrots, then place them in a pot.
Add dried parsley root (optional), bay leaf, and coriander seeds.
Cut off the stems from fresh parsley and add them to the pot. Reserve the parsley leaves – they will be needed later.
Pour 1.2 liters of water into the pot.
Place the pot on the stove and bring the water to a boil. Cover with a lid and simmer the vegetable broth over low heat for 30 minutes. Then strain the broth. After simmering, the broth volume will be approximately 1.1 liters.
Peel and dice the remaining onion. Peel and finely chop the garlic.
Heat vegetable oil in a frying pan and sauté the onion and garlic for about 5 minutes, until soft.
Peel and grate the remaining carrot on a large grater.
Peel and dice the potatoes.
Add the potatoes and carrots to the frying pan with the onion.
Stir. Sauté, stirring occasionally, over medium heat for 5 minutes.
Transfer the sautéed vegetables from the frying pan to the pot.
Pour the vegetable broth over the sautéed vegetables.
Add paprika and turmeric.
Bring to a boil and cook the soup for 15-20 minutes, until the vegetables are tender.
Dice the pickled cucumbers.
Add the cucumbers to the pot.
Cook the soup for 5-7 minutes.
Finely chop the parsley leaves and add them to the soup. Also, add salt and black ground pepper.
Cook the soup for 30 seconds and turn off the heat.
Blend the entire contents of the pot until a creamy consistency is achieved.
Then add the cream and stir.
Heat the cream of pickled cucumber soup for about 1 minute (do not bring to a boil) and remove the pot from the heat.
Finely chop the dill. Ladle the cream of pickled cucumber soup into bowls, adding chopped dill to each serving.
If desired, the soup can be garnished with cucumber slices. Enjoy your meal!
