Soup with Eggplant and canned Beans Recipe
I offer you a very hearty and delicious eggplant soup. It can be cooked without meat (a great option for fasting) or make dense, rich meat. Cook with pork, lamb, chicken, turkey or beef. The recipe uses beef pulp, so the cooking time is indicated along with the meat stewing.
Servings
4
Cook Time
80minutes
Servings
4
Cook Time
80minutes
Ingredients
Instructions
  1. Cut the meat into small pieces. In a frying pan with high edges or in a saucepan with a thick bottom, simmer the meat until cooked over low heat. During cooking, pour a little boiling water so that the meat does not burn.
  2. If there is liquid left in the pan, turn on the heat to maximum, wait for the moment when it all boils. Then add finely chopped onion, carrot and pepper. Reduce the heat a little, stir the contents of the pan and cook for about a minute.
  3. Add the fried or mashed tomatoes, simmer, stirring, for another minute or two.
  4. Add diced potatoes and eggplant. (At this stage, potatoes can be completely eliminated, and at the next stage, use more beans). If desired, eggplants can be pre-cleaned. Pour 1 liter of boiling water, add salt. Cook until the potatoes are ready (it will take about 10 minutes).
  5. Add the beans from the jar, cook for about a minute. At this time, finely chop the garlic and herbs.
  6. Add garlic and herbs to the soup. Bring to a boil over high heat and immediately remove from heat.
  7. Ready!
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