Fried Eggplant Soup with Chicken Broth
You can make many delicious and healthy dishes from eggplant. These can be salads, casseroles, stews or snack rolls – it all depends on your imagination. In the season, when vegetables can be found in abundance, you want to use eggplants to the maximum, adding them to various dishes.
Therefore, today I suggest making a fragrant soup with fried eggplants in chicken broth. The undoubted advantage of this recipe is the ease of preparation, as well as the large number of vitamins contained in vegetables, which are perfectly preserved during cooking.
An original and very tasty soup with fried eggplants for the whole family will delight you with its novelty and rich composition of products.
Ingredients for making fried eggplant soup with chicken broth:
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Ingredients:
Water – 2 l.
Chicken drumsticks for broth – 3 pcs.
Potatoes – 3-4 pcs.
Eggplant – 1 pc.
Bell pepper – 1 pc.
Onion – 1 pc.
Fresh tomatoes – 1-2 pcs.
Garlic – 1 clove.
Wheat flour – 2 tbsp.
Olive oil – 50 ml.
Salt – 1 tsp.
Ground black pepper – 0.25 tsp.
Hmeli-suneli seasoning – 0.5 tsp.
Ground paprika – 0.25 tsp.
Dried garlic – 0.25 tsp.
Bay leaf – 2 pcs.
Black allspice – 3 peas.
Dill and parsley – 1 bunch.
Recipe for making fried eggplant soup with chicken broth
Step-by-step instructions:
1. Wash the chicken drumsticks, put them in a saucepan, pour in 2 liters of cold purified water. Cover the pan with a lid and place it on medium heat. When the broth starts to boil, carefully remove the foam with a slotted spoon and reduce the heat to low. Cook the chicken broth for 40 minutes, then remove the cooked meat from the pan.
2. Wash the potatoes, peel them, and cut them into small cubes.
3. Put the chopped potatoes into the finished chicken broth. Cover the pan with a lid and cook the soup over low heat.
4. Peel the onion and cut it into small cubes. Wash the bell pepper, remove the seeds, and chop it finely.
5. When the potatoes are half-cooked, add the chopped onion to the soup.
6. Then add the bell pepper to the pan.
7. Wash the eggplant, peel it, cut it into 5-7 mm thick pieces. Bread the vegetables in wheat flour, put them in a frying pan with heated olive oil.
8. Fry the eggplants over medium heat until golden brown on both sides.
9. Cool the eggplants to room temperature and cut them into medium-sized cubes.
10. Add the fried eggplants to the pan with the soup, stir. Continue cooking the soup over low heat until the vegetables are ready.
11. Wash the fresh tomatoes, cut them into medium-sized pieces. If desired, you can peel the tomatoes beforehand. Wash the dill and parsley, chop finely.
12. Add the chopped tomatoes to the soup.
13. Add finely chopped herbs, salt, ground spices, bay leaves and black allspice. For flavor, add a clove of garlic passed through a press.
14. Let the soup boil again, then turn off the heat. Pour the finished dish into portioned plates or soup bowls and serve with slices of fresh baguette.
Bon appetit!
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