Eggplant is an extremely healthy vegetable, with which a lot of delicious appetizers, main courses and soups are prepared. Armenian eggplant soup is a thick, aromatic and satisfying first course. It's just a storehouse of vitamins. You can add a tablespoon of rice to it, but this is not necessary.
Prepare the ingredients for making the soup.
Pour the stock into a saucepan and add the chopped potatoes.
While the potatoes are boiling, wash the eggplant, cut randomly and place in a frying pan with vegetable oil. Fry the eggplant in small portions to brown the pieces.
Chop the carrots and onions. Simmer lightly in a skillet with butter.
Add the onions and carrots to the saucepan.
When the potatoes, onions, and carrots are almost done, add the eggplant and chopped zucchini to the pot.
Lay out the sliced tomato.
At the end add tomato paste, salt and ground black pepper. Cook the soup until all vegetables are done.
Armenian eggplant soup is ready. Serve for lunch.
Categories: Diet recipes