This Creamy Eggplant and Vegetable Soup is a hearty and delicious dish that brings together the wholesome flavors of fresh vegetables and a rich beef broth. With its creamy texture, thanks to the addition of sour cream, and the robust flavor of garlic and herbs, this soup is perfect for a cozy meal. Eggplants provide a unique, slightly smoky taste, while tomatoes add a refreshing tanginess. Potatoes add body, making this a satisfying dish for lunch or dinner. Simple yet flavorful, this soup is perfect for those looking for a nourishing and comforting meal.
Full Recipe:
Ingredients
Soup Base:
Beef broth: 1.5 liters
Eggplants: 2 medium-sized
Tomatoes: 3-4 ripe
Onion: 1 medium-sized
Potatoes: 3-4 medium-sized
Sour cream: 2-3 tablespoons
Garlic: 2-4 cloves
Fresh herbs: Dill, parsley, green onions
Salt: to taste
Steps on How to Make Creamy Eggplant and Vegetable Soup
Step 1: Prepare the Vegetables
Chop the eggplants: Begin by washing the eggplants and cutting them into bite-sized cubes. If you prefer a milder taste, you can sprinkle the cubes with salt and let them sit for 15 minutes, then rinse them to remove any bitterness.
Dice the tomatoes: Wash and dice the tomatoes into small pieces. You can peel them if you prefer a smoother texture in the soup.
Chop the onion and potatoes: Peel and chop the onion finely. Peel and dice the potatoes into medium cubes.
Mince the garlic: Peel and finely mince 2-4 cloves of garlic, adjusting the amount depending on your preference for garlic flavor.
Prepare the herbs: Wash and chop the dill, parsley, and green onions, and set them aside for garnish.
Step 2: Cook the Vegetables
Sauté the onion: In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and sauté for a few minutes until it becomes soft and translucent.
Add the eggplants: Add the eggplant cubes to the pot and cook for 5-7 minutes, stirring occasionally, until the eggplant begins to soften and absorb the oil.
Add the tomatoes and potatoes: Next, add the diced tomatoes and potatoes to the pot. Stir everything together, letting the tomatoes release their juices. Cook for another 5 minutes, allowing the flavors to meld.
Step 3: Add the Broth and Simmer
Pour in the beef broth: Add 1.5 liters of beef broth to the pot, bringing it to a boil. Once it begins to boil, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. This allows the potatoes to soften and the flavors to blend.
Season with garlic and salt: After the soup has simmered, add the minced garlic and season with salt to taste. The garlic will add a nice punch of flavor. Continue simmering the soup for another 5 minutes.
Step 4: Add the Creamy Element
Stir in the sour cream: Once the vegetables are fully cooked and tender, add 2-3 tablespoons of sour cream to the pot. Stir well to combine, creating a creamy and rich texture.
Step 5: Garnish and Serve
Garnish with herbs: Before serving, sprinkle the soup with freshly chopped dill, parsley, and green onions for a burst of freshness.
Serve: Ladle the soup into bowls and enjoy it while hot. This soup pairs wonderfully with crusty bread for dipping.
Nutrition Facts (Per Serving)
Here’s an approximate nutritional breakdown for one serving of Creamy Eggplant and Vegetable Soup (based on 6 servings):
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