Instructions
- Cut the meat into small cubes. Cut the eggplant into rings and sprinkle with salt. Leave on for 20-30 minutes.
- Pour vegetable oil into a hot cauldron or frying pan with a thick bottom. Add the sweet paprika, then the meat. Stir constantly until it is browned.
- Cut the onion into thin half rings.
- Add the onion to the meat, stir and fry for 5 minutes.
- Cut the carrots into cubes.
- Add to the meat and carrots.
- Finely chop the bell pepper.
- Rinse the eggplant from the salt. Cut eggplant and potatoes into cubes.
- Add the meat, bell pepper, eggplant, cook until the vegetables let the juice. Add cumin, salt, pepper.
- Slice the tomatoes into thin slices with a very sharp knife.
- Add tomatoes and potatoes to the cauldron. Add water. Bring to a boil, then reduce the heat and simmer for 30 minutes. At this time, boil the pasta.
- Finely chop the greens.
- Crushed garlic. At the end of cooking, turn off the heat and let the soup brew for 10 minutes. Sprinkle with herbs and garlic. Serve in deep plates, first laying out the noodles, then pouring the sauce. Herbs and garlic can also be added directly to the dish.
