Eggplant and Smoked Rib Soup

Prepare all necessary ingredients.

Cut the smoked ribs into serving-sized pieces and place them in a pot for boiling.

Peel and dice the potatoes. Add them to the ribs, along with bay leaf and black peppercorns.

Boil water in a kettle. Pour the boiling water into the pot with the prepared ingredients. Place over high heat. After boiling, reduce the heat and cook for 8-10 minutes.

Trim both ends of the eggplants and dice them. Heat a frying pan with vegetable oil and add the eggplants.

Stir. Cook for 3-5 minutes over high heat.

Add the sautéed eggplants to the pot. Stir and bring to a boil.

Peel the bell pepper, onion, and carrot. Grate the carrot on a large grater. Dice the onion and bell pepper. In the frying pan, heat vegetable oil again and add the carrot, onion, and bell pepper. Sauté, stirring, for 4-5 minutes over medium heat.

Dice the tomatoes into small pieces and add them to the frying pan. Also, add tomato paste and mixed peppers.

Stir. If there is not enough sauce, add a little water. Simmer for 5-8 minutes over low heat.

Add the sautéed vegetables to the other ingredients in the pot. Stir and bring to a boil. Cook for 5 minutes over moderate heat.

Finely chop the parsley. Peel the garlic and grate it on a fine grater. Peel and dice the hot pepper. Add the herbs, garlic, and hot pepper to the soup. Season with salt to taste. Cook from the moment of boiling for 4-5 minutes over low heat.

The eggplant and smoked rib soup is ready.

Ladle the soup into bowls and serve.

Enjoy your meal!