Eggplant soup with tomatoes and other goodies

You can cook anything from such wonderful vegetables as eggplants, it all depends on your imagination. Salads, casseroles, stews, wraps and much more. Today we will talk about how you can make eggplant and tomato soup tasty and quick.

You can diversify this dish with other ingredients and seasonings. Therefore, we offer you several variations of homemade soups with blueberries and tomatoes:

Vegetable puree soup with spice

Required Products:

Medium-sized blue ones – 400 g.
Tomatoes – 150 g.
Onions – 150 g.
Paprika - to taste.
Carrots – 100 g.
Vegetable broth - half a liter.
Garlic – 2 cloves.
Sugar – 1 teaspoon.
Chili pepper - half a teaspoon.
Any greens.
20% fat cream – 1/2 cup.

Peel the onion, chop finely, and fry in a frying pan with vegetable oil. Peel the carrots, grate them on a coarse grater, after 5 minutes add them to the onions, cook for the same amount of time.

Pour boiling water over the tomatoes, drain the water after a couple of minutes, cool, remove the skin, cut into small cubes and put in a frying pan with the vegetables.

Wash the blue ones, cut off unnecessary parts and remove the skin, cut into small cubes, add salt, squeeze out after a quarter of an hour and place in a common “cauldron”. After a few minutes, pour the broth over this case, cover with a lid and simmer over low heat for ten minutes.

At the end, the dish needs to be seasoned with pepper, sprinkled with paprika, salt and poured over cream. Then add chopped garlic and herbs. If sour tomatoes were used in the preparation, you can add a little sugar. After a couple of minutes, the soup should be removed from the heat. Grind the cooled mixture with a blender into a creamy mass. Pour into plates and garnish with a sprig of dill or parsley, add a spoonful of sour cream.

This fortified and very tasty vegetable soup will be loved not only by adults, but also by children.

Armenian soup - general principles of preparation

Armenian soups are prepared with meat, vegetable and milk broths. But even vegetarian dishes turn out rich, thick, satisfying. The most commonly used meats are beef and lamb. Vegetables are in high esteem, especially tomatoes, eggplants, and sweet peppers.

Adjika, different types of peppers and, of course, herbs are often used as dressings. Parsley, cilantro, tarragon, mint and dill. The cuisine of Armenia cannot imagine its existence without these aromatic additions.

The technologies for preparing Armenian soups are radically different from each other. The ingredients can be added all together or one at a time. Vegetables can be launched raw, fried, baked. Sometimes puree is even added. But one thing is constant - the excellent result that is expected at the end of cooking.

Chicken and eggplant soup

This wonderful soup is prepared very easily and quickly, and its taste is simply unforgettable.

So, for this product you will need:

Medium-sized blue ones - 2 fruits.
Fillet – 2 pieces.
Sweet pepper – 1 pc.
Potatoes – 5 pcs.
Carrots – 2 pcs.
Onions – 1 pc.
Lavrushka.
Coarse salt.
Pepper mixture.
A couple of sprigs of dill and parsley.

Wash the blue ones, trim the tails, cut in half. Place in a saucepan, add salted water and cook over medium heat for ten minutes after boiling. Remove the vegetables, place on a plate and press lightly to release the juice.

In a separate metal container, boil the diced chicken meat. You can add bay leaf, a little salt and pepper to the broth to make the dish aromatic. After fifteen minutes, add peeled and diced potatoes to the soup. Then, after the same amount of time, add the sweet pepper cut into strips. While the liquid mass is being prepared, you can prepare the frying.

Peel the onion, finely chop, peel the carrots, grate on a fine grater.

First, sauté the onion in a frying pan with oil, then add the carrot mixture and cook until it becomes soft. At the end, add boiled blueberries cut into small cubes. Cook the sauce until a light mushroom aroma appears.

Transfer the roast into the soup, add finely chopped herbs, boil for a few minutes and remove from the stove. Let it brew a little and you can pour it into plates.

Recipe 1: Armenian soup “Khash”

Most often, the dish is prepared from beef or veal, less often from lamb and other types of meat. For ancient Armenian soup, tripe, legs, and tail are used.

Ingredients

• legs, scar, tail;

• green cilantro, parsley.

Preparation

1. The legs and tail should be washed well and scraped if necessary. Then cut along the joints, put in a large saucepan and boil for 40 minutes.

2. Separately, wash the tripe and boil for 15 minutes. This is done to ensure that the specific smell disappears.

3. Now drain the water, the pan, and rinse the meat products well. Fill with cold water, put in the tripe and let it cook for about 7 hours. The soup should not actively boil; it is better to cook at a low simmer.

4. Half an hour before the end of cooking, add salt, bay leaf, and peppercorns to the broth.

5. Remove the contents from the broth, cool and trim the meat. We cut the tripe. Place on plates and pour boiling broth over them.

6. Serve with garlic dressing and green radish. To prepare, finely chop the peeled cloves, add chopped herbs, salt, a little vinegar and broth. Mix and place on a plate. Cut the radish into thin slices or three, add salt and serve in a separate bowl.

Spicy rice soup with eggplant

This is a very tasty first course that spicy food gourmets will surely enjoy.

To prepare it you will need:

Rice – 1/2 cup.
Medium sized eggplant - half.
Sweet tomatoes – 3 pcs.
Onion - half a head.
Carrot – 1 pc.
Bell pepper – 1 pc.
Garlic – 6 cloves.
Water – 2 liters.
A pod of hot pepper.
A couple of sprigs of parsley, dill and barberry grains.

Peel the onion and finely chop with a knife. Peel the carrots and cut into small strips. Wash, cut out the stem of the blue ones and cut into the same fragments.

Pour boiling water over the tomatoes, add cold water, remove the skins and chop. Cut off the tail of the hot pepper, select the seeds, and cut into half rings.

Rinse the rice in two waters, then pour it into a saucepan with water and put it on the stove to cook.

In the meantime, you can start working on other products. Sauté the onion in a frying pan with oil, then add the chopped carrots and cook until soft, remembering to stir occasionally. Next will be the eggplants and after five minutes the sliced bell peppers. Simmer the vegetables for another seven minutes. Add tomato mass and cook until softened.

During this time, the rice will already be cooked. Pour the roast into the soup. Boil it, add salt, season with pepper and your favorite spices, add chopped garlic and herbs. Stir, cook over high heat for a couple more minutes and turn off.

Recipe 3: Armenian soup “Khashlama”

To prepare Armenian soup you will need lamb, as well as fresh beer. This product gives the dish a special bready aroma and taste. Don't be afraid to add alcohol; it will completely evaporate during the cooking process. It is better to cook soup in a cauldron, but you can use a thick-walled pan or pressure cooker.

Ingredients

• 700 grams of beer;

• 2 sweet peppers;

• 900 grams of tomatoes;

• basil, cilantro, dill, parsley.

Preparation

1. Place pieces of lamb on the bottom of the cauldron. Immediately add salt and pepper.

2. Wash the greens, dry the leaves and finely chop. Sprinkle meat on top.

3. Cut the bell peppers into strips. Place on top of the greens. Spicy lovers can also add chopped chili peppers.

4. Blanch the tomatoes in boiling water for a minute, cool in cold water and remove the skin. Cut into neat rings and place on top.

5. Pour in the beer, cover the cauldron and simmer over medium heat for about two hours. During this time, a lot of moisture will evaporate from the vegetables, it will mix with meat juice, beer and you will get an amazing broth.

Buckwheat soup with eggplant

Required components:

Buckwheat – 80 g.
Purified water – 2 l.
Blue ones, carrots - 1 pc.
Sunflower oil – for frying vegetables.
Garlic – 2 teeth.
Medium size potatoes – 5 pcs.
Salt, spices, herbs.
Onions – 1 pc.

Sort through the cereal if necessary, rinse in cold water. Transfer to a saucepan and add water.

Prepare vegetables: wash, remove skins and unnecessary parts. Cut blueberries, carrots and onions into cubes.

Sauté the onion in a frying pan with oil, then add the carrots and after five minutes the eggplants, cook until the vegetables soften. Season the roast with salt, pepper and spices, squeeze and throw in the garlic.

Peel the potatoes, rinse, cut into medium cubes and place in water with buckwheat. When the potatoes are ready, you can add fried vegetables to the soup, stir, and taste. Add the missing ingredients, for example, salt or pepper. Add the greens to the prepared dish, cook for a couple more minutes and then turn off the heat.

Soup with buckwheat and eggplant is served ten minutes after it has steeped.

Recipe 2: Armenian soup “Spas”

This first dish is most often eaten cold to quench thirst in the heat. But the hot food is no less tasty. Armenian soup requires a special fermented milk product - matsun. But often, due to a shortage of the product, ordinary kefir is used. You will also need wheat grains, which are pre-soaked in cold water to swell. In Armenia they are called “dzavar”.

Ingredients

• 80 grams of wheat;

• green cilantro, mint;

Preparation

1. Wash the wheat grains and soak overnight. Then rinse well again and dry with a paper towel.

2. Break the egg, add salt and mix with flour. It is better to do this immediately in the pan in which you plan to cook the soup.

3. Add matsun (or any other fermented milk product) in a thin stream and mix. Then add water, it should be cold.

4. Add swollen wheat. Sometimes couscous or millet is used instead of wheat.

5. Place the milk mixture on the stove and stir occasionally with a wooden spatula. Closer to boiling, we begin to stir actively, cook the soup for 5 to 20 minutes until the cereal is soft.

6. Finely chop the onion and fry with butter in a frying pan.

7. Place the roast in a saucepan and add salt to the soup.

8. Add chopped herbs, mint and turn off.

Vegetable cream soup from eggplant and zucchini

This aromatic, fortified dish can be included in the diet and vegetarian diet. It is prepared quickly, easily and using available products.

Ingredients:

Eggplant, zucchini, carrots - 1 pc. each component.
Bell pepper – 2 pcs.
Tomatoes – 3 pcs.
Purified water – 1 l.
Chicken bouillon cube.
Salt, spices.

Rinse the little blue one, cut out the tail, chop finely, add salt water, set aside for half an hour, then squeeze.

Remove stems from tomatoes, zucchini and peppers. Cut the vegetables into the same pieces as the blue ones. Peel the carrots and grate them onto a coarse grater. Pour boiling water over the tomatoes, remove the skins and chop.

Place a saucepan of water on the fire, add chicken broth, bring to a boil and transfer all the chopped vegetables into the boiling broth.

Salt the soup, season with spices, throw in the bay leaves, and cook until tender. At the end, throw in the chopped herbs and after a couple of minutes remove from the heat.

Grind the finished hot dish into puree in a blender and can be served. This soup goes well with any sauce or sour cream.

Soup with meat and eggplant

To prepare this hearty and flavorful dish you will need the following ingredients:

Beef pulp – 300 g.
Eggplant.
Carrot.
Potatoes – 4 pcs.
Salt, black peppercorns, bay leaves.
Water – 2.5 l.
Sweet red bell pepper – 1 pc.
Bulb.
Garlic – 2 cloves.

Rinse the pulp and cut into cubes. Place a pan of purified water on the stove and bring to a boil. Throw the meat into boiling water, add salt, add 4-5 black peppercorns, 1 bay leaf. Cook for 40 minutes.

While the beef is cooking, you can start preparing the remaining ingredients. Wash the blueberry, cut out unnecessary elements, cut into cubes, salt well and set aside for half an hour. Then rinse the slices under cold water and drain in a colander.

Peel the carrots, potatoes, onions and garlic, remove the tail from the pepper, and gut the seeds. Cut vegetables in any convenient way.

Sauté the onion in a frying pan with oil, then add the carrots, simmer until soft, add the pepper and cook for another five minutes.

Place the diced potatoes and prepared vegetables into the fryer and cook until the potatoes are done. At the end, add chopped garlic and herbs, add salt if necessary and add your favorite spices. Remove from heat after 2-3 minutes.

The finished dish is served a quarter of an hour after it has been infused.

Armenian eggplants for the winter - best recipes

If you like the dishes prepared according to the recipes above, it’s time to prepare Armenian eggplants for the winter. The resulting snacks will delight you with their excellent characteristics, will be an excellent addition to side dishes, meat dishes, just a slice of fresh bread, and will even amuse the taste buds of those with a sweet tooth.

Eggplants in combination with sweet peppers, onions, carrots, tomatoes and savory additives can simply be stewed in the form of a salad and sealed for the winter.
Using baked fruits as a base for a snack in combination with other vegetables, you can prepare excellent caviar that will appeal to all household members.
Fans of fermented pickles will be delighted with eggplants stuffed with pepper, herbs and garlic.
Without a doubt, the most original preparation will be blueberry jam.

Armenian winter appetizer made from eggplant

The Armenian eggplant appetizer is nutritious, moderately spicy, with a slight unobtrusive spiciness and an amazing aroma. The workpiece acquires the most spectacular appearance if you are not lazy and cut all the ingredients, especially carrots and garlic, using a knife, refusing to use a grater.

Ingredients:

eggplants – 1.5 kg;
tomatoes – 1 kg;
bell pepper and onion – 0.5 kg each;
carrots – 250 g;
hot pepper – 0.5 pcs.;
garlic – 1 head;
vegetable oil and water – 1 glass each;
sugar – 100 g;
vinegar 70% - 1 tbsp. spoon;
salt - to taste.

Preparation

Vegetables are cut and placed in a common container.
Combine water with oil, vinegar, sugar, salt and pour over vegetables.
Eggplants are stewed in Armenian style for 30-40 minutes, sealed in jars.

Eggplant caviar for the winter in Armenian style

The delicious, delicious Armenian eggplant caviar will not leave any gourmet indifferent. This is due to the preliminary baking of vegetables over coals, due to which their pulp acquires an exquisite, incomparable aroma that cannot be achieved in any other way.

Ingredients:

eggplants – 2.5 kg;
tomatoes – 2 kg;
onion – 1 kg;
bell pepper – 750 g;
hot pepper – 1 pc.;
garlic – 2 heads;
oil – 0.5 l;
greens – 1 bunch;
salt – 1.5 tbsp. spoons.

Preparation

Eggplants, peppers and tomatoes are baked on the grill and peeled.
Finely chop or grind the pulp of vegetables and fried onions in oil in a meat grinder.
Add oil, salt and boil the caviar for 1 hour.
Stir in garlic and herbs, simmer the mixture for another 15 minutes, and seal in jars.

Armenian eggplant jam

For residents of the Caucasus, a delicacy prepared according to the following recipe is not a novelty, as it is for many other consumers. Properly prepared and then cooked in sweet syrup, Armenian eggplants with nuts will surprise even the most demanding gourmet with their amazing taste characteristics.

Ingredients:

eggplants – 500 g;
walnuts – 1 handful;
sugar – 600 g;
water – 250 ml;
clove buds – 2-3 pcs.;
soda – 1 tbsp. spoon;
water for soaking – 0.5 l.

Preparation

Small eggplants, no more than 10 cm long, are peeled, pricked with a skewer and soaked for 3 hours in a soda solution.
Wash the vegetable thoroughly and blanch in boiling water for 5 minutes.
Boil syrup from water and sugar, add eggplants to it, and boil for 15 minutes.
Place the container on the stove again and cook the sweetness for 40 minutes.
Add nuts and cloves, simmer the jam for another 10 minutes, and seal.

Armenian pickled eggplants – recipe

Armenian style can be prepared with the addition of more vinegar, speeding up the pickling of vegetables, or wait for them to naturally ferment and acquire a particularly rich taste. Before serving, you can cut the stuffed fruits into pieces, sprinkle with green onions and pour over oil.

Ingredients:

eggplants – 1 kg;
bell pepper – 200 g;
hot pepper – 1 pc.;
greens – 1 bunch;
garlic – 1 head;
salt – 1.5 tbsp. spoons;
sugar and vinegar - 0.5 tbsp. spoons:
water – 1 l.

Preparation

Eggplants are cut lengthwise on one side, boiled for 10 minutes, and pressed down with a weight, allowing the water to drain.
Fill the cuts with a mixture of pepper, garlic and herbs and place in a pan.
Brine is boiled from water, salt, sugar and vinegar, cooled, and poured into the eggplants.
After 3 days of fermentation at room conditions, put the appetizer in the cold.

Soup with eggplant, cheese and sour cream with mushroom flavor

This amazing and very delicate tasting dish will surely appeal to many. Eggplant goes very well with cheese and sour cream. This trio is complemented by parsley and dill.

Required ingredients:

Eggplant.
Processed cheese – 2 pcs.
Sour cream – 100 ml.
Water – 1.5 l.
Bouillon cube with mushroom flavor.
Onions – 1 pc.
Garlic – 1 clove.
A mixture of chopped dill and parsley – 1 tablespoon.
Carrot – 1 pc.
Potatoes – 5 pcs.
Bell pepper – 1 pc.

Wash the blueberry, cut out the stalk, cut into small cubes, pour in saline solution and set aside for a quarter of an hour. During this time, the vegetable will give off all its bitterness. After this, you need to rinse it under cold water and drain it in a colander.

Peel the onion, chop finely, sauté in vegetable oil. Add peeled and coarsely grated carrots to it, cook until soft. Then throw in the sweet peppers cut into strips, simmer for another 7 minutes and add the blue ones. To prevent the soup dressing from burning, you need to pour 100 ml of water into it.

Peel the garlic and pass through a garlic press. Mix the spicy mixture with finely chopped herbs.

Grate the chilled processed cheese onto a fine grater, add sour cream and mix well. If the mixture turns out too thick, you can add a little warm water.

Place a pot of water on the stove and bring to a boil. Crush the mushroom cube and throw into boiling water. Place peeled and diced potatoes here, boil for ten minutes, add fried onions, carrots, peppers and eggplants, salt and pepper, add a couple of black peppercorns and 1 bay leaf. Cook until the potatoes are ready. At the end, add the cheese and sour cream mixture and mix thoroughly until it is completely dissolved. Throw garlic and herbs into the boiling mass, stir, cover with a lid and after a couple of minutes remove from heat. A spicy soup with mushroom flavor from blue goats.