Why add eggplant to soup

Eggplant soup is the original first dish for the summer-autumn period. Who does not like stewed eggplant, in the soup will come just in time.

Eggplants are very useful. They contain fiber, soluble sugars, pectin, proteins, potassium, calcium, phosphorus, iron, magnesium, sodium, vitamins C, B1, B2, B5, PP.



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Eggplant soup Ingredients

• 1.5 liters of broth
• 2 eggplant
• 4 tomatoes
• 1 bulb
• 4 potatoes
• 3 tbsp sour cream
• 4 cloves of garlic
• parsley, dill, green onions
• 1 tbsp salt without slide

Preparation

1. Prepare the broth in advance. Beef, chicken or water if you don’t eat meat. In the boiling liquid poured cube-cut potatoes. Sell to taste and keep on a small fire until it boils.
   
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2. Meanwhile, roast softly in vegetable oil the finely chopped onions.
   
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3. Cut the eggplant with cubes without peeling it off. And add to the pan with onions. Once again roast all this together, enough to hold on fire for 3 minutes.
   
   
   
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4. Put the tomatoes in boiling water for a few minutes. Then clean them from the skin, cut them with small cubes and add to the pan. Stir for three minutes, salt to taste, add sour cream, stir.
   
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5. Add stewed vegetables to a pan with potatoes cooked in broth. Bring it to a boil again together. At the very end, add finely chopped greens and garlic. Vegetable eggplant soup ready.
   
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eggplant soup will be tastier if you give him after removing from the stove another 20 minutes to brew, fill with a light creamy note and tomato sourness.

This soup is a good combination of products, no carrots, no cereals, from which children often turn their noses. They always like it. Cook, try, share your impressions of a new dish.