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Print Recipe
Bean-Eggplant Soup Recipe
In the Lenten, you want to feed especially tasty and satisfying. A variant of this soup with white beans will help out the hostess. Treat.
Course First Course
Cuisine Armenian
Cook Time 15 minutes
Servings
Ingredients
Course First Course
Cuisine Armenian
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Wash and peel the eggplant. The flesh is diced, the skin can be crushed and dried, used as a spice.
    Wash and peel the eggplant.
The flesh is diced, the skin can be crushed and dried, used as a spice.
  2. Put the eggplant, onion feathers, and flour in a bag. Stir.
    Put the eggplant, onion feathers, and flour in a bag.
Stir.
  3. Fry the mixture in vegetable oil for 3 minutes, over medium heat. Pour in 650 ml of boiling water and simmer.
    Fry the mixture in vegetable oil for 3 minutes, over medium heat.
Pour in 650 ml of boiling water and simmer.
  4. Immediately add the beans to the pan with the liquid. Chop the parsley and garlic.
    Immediately add the beans to the pan with the liquid.
Chop the parsley and garlic.
  5. I'm not a big fan of adding a lot of different spices, but the mushroom flavor and suneli hops will be useful here.
    I'm not a big fan of adding a lot of different spices, but the mushroom flavor and suneli hops will be useful here.
  6. Add spices and salt to taste, simmer for 3 minutes, add Bay leaf, herbs, and garlic. Allow to boil and remove from the heat.
    Add spices and salt to taste,
simmer for 3 minutes,
add Bay leaf, herbs, and garlic.
Allow to boil and remove from the heat.
  7. Serve the soup with lean tortillas, hot. Bon appetit.
    Serve the soup with lean tortillas, hot. Bon appetit.

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