1 час (ваши 30 мин )
6 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.
Pasulya is a traditional Transcarpathian soup, where "pasulya" refers to beans, which are the main ingredient. In this recipe, pasulya is prepared with sauerkraut. Thanks to the added flour, the soup becomes thicker, the cabbage provides a pleasant sourness, and the beans ensure its heartiness.
Instructions
Prepare the ingredients. If using dry beans, soak them for 4 hours, then boil in salted water until tender (60-90 minutes).
Rinse the sauerkraut with cold water if it is too sour. Place the cabbage in a pot.
Cover the cabbage with water and bring to a boil over heat. After boiling, simmer over low heat until the cabbage is tender, approximately 15-25 minutes.
Heat oil in a deep pan. Peel and dice the onion. Add the onion to the pan.
Sauté for 2-3 minutes over medium heat, stirring.
Peel the carrot and grate it on a coarse grater. Add the carrot to the onion. Sauté for 3-4 minutes over medium-low heat.
Add canned beans. Cook for 3-5 minutes over low heat, stirring.
Sprinkle in the flour. Mix thoroughly.
Sauté for 1-2 minutes over low heat.
Add the sautéed vegetables with beans to the pot with cabbage. Stir.
Peel and finely chop the garlic and add it to the other ingredients.
Season with salt and pepper to taste. Add a bay leaf and ground paprika. Bring to a boil and simmer for 10 minutes over low heat.
Pasulya with sauerkraut is ready.
Ladle into bowls and serve.
Bon appétit!
