Print Recipe
 Vegetable Soup with Eggplant Recipe
The soup turned out to be very satisfying, incredibly rich and fragrant. Even without meat and potatoes.
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, First Course Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Russian Cuisine
Prep Time 10 pieces
Cook Time 40 minutes
Servings
Ingredients
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, First Course Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Russian Cuisine
Prep Time 10 pieces
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. If the beans are fresh, they should be boiled, thrown into a colander, and then cut into pieces. Finely chop the onion, cut the leek into slices. Bulgarian pepper (I had yellow and red in half) cut into strips, carrots - slices. Cut the eggplant lengthwise into 4 pieces, and then cut across into slices.
    If the beans are fresh, they should be boiled, thrown into a colander, and then cut into pieces. Finely chop the onion, cut the leek into slices. Bulgarian pepper (I had yellow and red in half) cut into strips, carrots - slices. Cut the eggplant lengthwise into 4 pieces, and then cut across into slices.
  2. Heat half of the oil in a deep saucepan and fry the onion until golden brown, add the carrots and simmer for 3 minutes.
    Heat half of the oil in a deep saucepan and fry the onion until golden brown, add the carrots and simmer for 3 minutes.
  3. Then pour in the remaining oil, add the eggplant.
    Then pour in the remaining oil, add the eggplant.
  4. And bell pepper and continue to fry for 4-5 minutes.
    And bell pepper and continue to fry for 4-5 minutes.
  5. Add the cooked or thawed green beans and fry for 5 minutes.
    Add the cooked or thawed green beans and fry for 5 minutes.
  6. Put the vegetable mixture in a saucepan, add corn and leeks.
    Put the vegetable mixture in a saucepan, add corn and leeks.
  7. Pour 2 liters of boiling water or vegetable broth, bring to a boil.
    Pour 2 liters of boiling water or vegetable broth, bring to a boil.
  8. Add salt and pepper to taste, add thyme and cook over low heat until tender, about 10 minutes. 2-3 minutes before cooking, put a few leaves of bay leaf.
    Add salt and pepper to taste, add thyme and cook over low heat until tender, about 10 minutes. 2-3 minutes before cooking, put a few leaves of bay leaf.
  9. Remove the finished soup from the heat, add the chopped garlic, cover and let stand for 15 minutes.
    Remove the finished soup from the heat, add the chopped garlic, cover and let stand for 15 minutes.
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