Armenian soup from aubergines. The recipe for a hearty first course

Armenian soup with aubergines is a very satisfying dish. Let's prepare it in several ways.

Soup from aubergines. Recipe for vegetable broth

Of course, this soup can be cooked on any broth. Very good it will be on broth from low-fat beef. But if you want to cook lean soup from aubergines, the recipe for a good vegetable broth will be useful to you. Its main secret is that you need to bake all the vegetables in the oven. And then brew broth from them. All the ingredients for it can be folded on one baking sheet and, without adding fat, bake for half an hour. This stage can be replaced by grilling on the grill (to black tan) - it will give a similar effect. Then pour cold water and cook the same way as a normal vegetable broth, after boiling 40 minutes. And letting it brew.

Soup from aubergines. Recipe: Armenian

Vegetable broth before storing the ingredients is better to strain. It can also be replaced with plain water. It will require 1.2 liters. 3 potatoes cut into small cubes, let them cook in broth or water. In the meantime, prepare 2 large eggplants, 1 zucchini, 2 onion bulbs, 1 carrot, 2 large paprika, 1 tomato, 8-9 tsp. Ketchup (or tomato sauce without the addition of starch). Vegetables need to be cleaned and cut, and then fried. Pour into prepared broth with cooked potatoes. Cook for another 15 minutes. If the soup from aubergines (the recipe of which is designed for a fairly thick consistency) seems to you not enough liquid, you can add water at any stage of cooking. Paprika is better to take a multicolored, and without carrots you can get by if you seem that it gives a sweetish taste. To neutralize it, you can add a quarter teaspoon of citric acid.

Eggplant cream soup

A unique taste of this dish will add the addition of cream (150 ml, fat depends on your preferences), baked garlic (half of the head) and Provan grasses. Eggplants (300 g, you can a little more) you can take any. Large overripe is better to cleanse of seeds, and white (if they are small) leave with a peel. You will also need the following vegetables: one onion, tomato and garlic. To eliminate bitterness, chopped eggplants should be rubbed with salt and, after waiting 15 minutes, rinse with water. Tomato should be scalded with boiling water and after a couple of minutes remove the skin from it. Then cut it into 4 parts. Take a small piece of foil. Wrap the cut tomato and peeled chives in it. In a preheated oven to 200 degrees, these vegetables should spend 20 minutes. This step will give your soup a unique aroma and a special taste, so you can not skip it. Fried olive or sunflower oil eggplants with onions should be brought to softness, covered with a lid, and then pour in a pan vegetable broth (1 st., Can be replaced with boiled water). Put a teaspoon of Provencal herbs (taken in equal proportions of oregano, thyme, savory, marjoram and rosemary) in the same proportion, stew for another 30 minutes. Baked tomato with garlic should be added to other vegetables and, after cooling, grind in a blender to the state of cream. Season with red pepper, cream and cream cheese.