Meat Soup with Eggplant and Chickpeas Recipe
The first frosts, Brrrr…, so we will prepare a fragrant thick soup on beef broth, with chickpeas and corn, with celery and eggplant. It is better to fill it with Oriental spices-sumac and Zira, the most suitable. Recommend.
Servings
4
Cook Time
90minutes
Servings
4
Cook Time
90minutes
Ingredients
Instructions
  1. Cook the broth on the beef ribs. Get the meat and strain the broth.
  2. Pre-cook the corn and chickpeas. I, for example, cook more, divide into the necessary portions and store in the freezer. These are the ones I will use, corn and chickpeas.
  3. In 2 liters of broth, add the chickpeas and corn, sugar, boil. Wash the eggplant, slice it, and add it to the soup.
  4. Chop the celery root and greens, add the onion to the soup.
  5. Remove the meat from the bones, cut it into large pieces and add it to the soup.
  6. Peel the potatoes, grate them, and add them to the soup. Potatoes will give a thick soup, but will not be noticeable. Cook until the vegetables are ready. Salt to taste.
  7. Grind the cumin in a mortar, prepare other spices, wash the green onions, dry them, and cut them. Add the spices, part of the onion, and Bay leaf to the soup, let it boil and remove from the heat.
  8. Let the soup brew for 5 minutes, remove the Bay leaf. Serve the soup hot, with green onions and ground black pepper.
  9. Bon appetit.
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