Recipe: Eggplant Soup

The soup according to this recipe turns out thick and resembles shurpa.

Needed (for 3-4 liters of soup):

– beef for broth - 500 g;
– eggplants 1–2 pcs.;
– carrots – 1 pc.;
– onion – 1 pc.;
– potatoes – 4-5 pcs.;
- salt;
- pepper;
– greens;
– vegetable oil.

Preparation:

Cut the meat into small pieces and boil until cooked.

Cut the eggplants into strips and fry in a frying pan with vegetable oil.

Cut the carrots into strips, the onions into half rings. Add to the eggplants and fry everything together.

Add roasted vegetables to the pan with broth and meat. Bring to a boil. Coarsely chop the peeled potatoes and add to the soup. Cook over low heat until the potatoes are done.

Salt, pepper and add chopped herbs.

Boil for about 2-3 minutes, turn off the heat, cover the soup with a lid and let it brew.