50 мин (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.
An excellent Lenten dish, a classic recipe of Ukrainian cuisine.
Tip: If the cabbage is too sour, it should be thoroughly rinsed.
Instructions
Prepare all necessary ingredients for the kapusniak.
Peel, wash, and dice the potatoes.
Place the potatoes in boiling water and cook for 20 minutes.
Meanwhile, peel and wash the remaining vegetables. Finely chop the onion and grate the carrots.
Rinse the millet.
Place half of the grated carrots and chopped onion, along with the rinsed millet, into a pot. Heat a frying pan.
Add the remaining vegetables to the heated frying pan with vegetable oil and sauté until golden brown.
Wash and grate the tomatoes. Add them to the frying pan. Mix everything, season with salt to taste, and simmer on very low heat until the liquid partially evaporates.
Add the sautéed vegetables and cabbage to the pot. Season with salt, pepper to taste, and a bay leaf. Cook for another 10 minutes. It is recommended to serve the kapusniak after 30 minutes to allow it to steep. Before serving, add fresh herbs to each bowl.
