I offer a delicious, fragrant and velvety soup with vegetables. A variation of the Turkish dish "Kazarma", only with a slightly different cooking technique. Fried-because all the ingredients are pre-fried, and then cooked together for a short time.
Cut the eggplants into half rings and soak for 20 minutes in salt water, then squeeze them out and fry until Golden.
Cut the potatoes into cubes and fry them in the same way.
Finely chop the parsley and mint and mix with the minced meat. Salt and pepper to taste. Make small meatballs. Fry for about 7 minutes over high heat.
Everything fried is put in a pan.
Cut the onion and carrot into half rings.
Pour the oil after roasting the eggplant, potatoes and meatballs and fry the onions and carrots at a minimum of oil, adding a pinch of sugar.
Fry for about 5 minutes.
Cut tomatoes, peppers, hot peppers and garlic.
Add to the onions and carrots.
My beans are frozen, we add them to the same place.
With constant stirring, fry until the tomatoes soften.
Add oregano, Basil and parsley to taste.
Add the tomatoes and vegetables to the other vegetables in the pan.
Add hot water, bring to the desired density. At this stage, salt to taste.
Let it boil and cook on low heat for about 10 minutes.
Then turn it off and let it stand for another 15 minutes.