Soup with eggplant, tomatoes, peppers and green beans

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook eggplant soup? First of all, prepare the meat. The recipe used beef ribs with pulp.

2. STEP 2

   

   Divide the ribs and if there is a lot of pulp on them, then cut it into small pieces.

3. STEP 3

   

   Add 2-3 tbsp to the pan. vegetable oil, heat it and send the ribs to fry. Stirring, fry until an appetizing golden crust appears. Pour water into the pan so that it almost covers the meat, lightly salt. After boiling, reduce the heat to low and simmer the beef under a closed lid for about 1.5 hours. The time may decrease or, on the contrary, increase, depending on how young the meat is used.

4. STEP 4

   

   While the beef is stewing, prepare all other ingredients.

5. STEP 5

   

   Peel the onions, potatoes and carrots, cut the tails off the beans and remove the tendrils on the sides (if any). Remove the stems from the eggplant and pepper. Rinse all vegetables under running clean water.

6. STEP 6

   

   Cut the potatoes and eggplants into medium-sized cubes, and the beans into small pieces.

7. STEP 7

   

   Cut the carrots and bell peppers into thin cubes, the tomatoes into cubes, and the onion as finely as possible. You can first remove the skin from the tomatoes.

8. STEP 8

   

   When the meat is tender and falling away from the bone, you can proceed to the next step. Turn the heat up to maximum. Add eggplant and beans to the pan. If your pods are young, then leave them in the pan for 2-3 minutes, but if they are more mature, then cook for 5-7 minutes.

9. STEP 9

   

   Add the remaining vegetables to the pan.

10. STEP 10

    

    Fill everything with water, add bay leaf and tomato sauce (you can use tomato paste). The amount of water depends on how thick the soup you want. Pour in water gradually and determine whether 500 ml is enough for you or whether you need a liter or more of water. Add salt to taste and wait until it boils. Next, reduce the heat to medium and cook the soup until all the vegetables are cooked. It took me about 15 minutes.

11. STEP 11

    

    Taste the soup for salt and add more salt if necessary. Place the finely chopped garlic and herbs into the pan. Remove from heat and let the soup sit for a while.

12. STEP 12

    

    Done, ready to serve!

Comments on the recipe

tatyanochka2022

16.08.2023

4.9

I was interested in the recipe for soup with eggplants, tomatoes, peppers and green beans because of the variety of vegetables. I cooked the soup in chicken broth, which I made the night before, so cooking didn’t take much time. I cut all the vegetables, except carrots, into small cubes, and carrots into cubes. First I put the eggplant into the boiling broth and cooked it for 7 minutes over high heat (I did not add green beans). Then I added potatoes, carrots, tomatoes, onions, bell peppers, as well as tomato paste, bay leaf and salt. Cook the soup over low heat until the vegetables are ready. At the end, I put chopped chicken meat into the pan. The soup turned out thick, aromatic, rich and very tasty! The tomato sauce gave a pleasant flavor. We ate the soup, seasoning it with mayonnaise and sprinkling it with chopped dill. Thank you very much for the recipe!

Liv

16.08.2023

4.6

Divine soup. Like shurpa, only there are more vegetables.