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Print Recipe
 Vegetable Soup with Eggplant Recipe
The soup was very hearty, incredibly rich and fragrant. Even without meat and potatoes.
Course Children's Food, Diet Food Dishes, Dinner Dishes, First Course, Hot Dishes, Lean Food, Lunch Second Breakfast, Pregnant and Nursing Food Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Russian
Prep Time 10 pieces
Cook Time 40 minutes
Servings
Ingredients
Course Children's Food, Diet Food Dishes, Dinner Dishes, First Course, Hot Dishes, Lean Food, Lunch Second Breakfast, Pregnant and Nursing Food Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Russian
Prep Time 10 pieces
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. If beans is fresh should be boiled, drain in a colander and then cut into pieces. Chop the onion, leek cut into slices. Bulgarian pepper (I had half yellow and red) cut into strips carrots - sliced. Cut eggplant lengthwise into 4 pieces and then cut across into slices.
    If beans is fresh should be boiled, drain in a colander and then cut into pieces. Chop the onion, leek cut into slices. Bulgarian pepper (I had half yellow and red) cut into strips carrots - sliced. Cut eggplant lengthwise into 4 pieces and then cut across into slices.
  2. Half the oil to heat in a deep saucepan and fry onions until Golden, add carrots and sauté 3 minutes.
    Half the oil to heat in a deep saucepan and fry onions until Golden, add carrots and sauté 3 minutes.
  3. Then add the remaining oil, add eggplant.
    Then add the remaining oil, add eggplant.
  4. And bell peppers and continue frying for 4-5 minutes.
    And bell peppers and continue frying for 4-5 minutes.
  5. Add the cooked or thawed green beans and saute 5 minutes.
    Add the cooked or thawed green beans and saute 5 minutes.
  6. Spread vegetable mixture in a saucepan, add corn and leeks.
    Spread vegetable mixture in a saucepan, add corn and leeks.
  7. Pour 2 liters of boiling water or vegetable broth, bring to a boil.
    Pour 2 liters of boiling water or vegetable broth, bring to a boil.
  8. Salt and pepper to taste, add thyme and cook over low heat until tender, about 10 minutes. For 2-3 minutes until cooked put a few leaves Bay leaf.
    Salt and pepper to taste, add thyme and cook over low heat until tender, about 10 minutes. For 2-3 minutes until cooked put a few leaves Bay leaf.
  9. Ready soup remove from heat, add chopped garlic, cover and let stand 15 minutes.
    Ready soup remove from heat, add chopped garlic, cover and let stand 15 minutes.

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