A full meal should not go without a delicious soup. A tender soup with eggplant is quite satisfying, healthy, and does not harm the figure.
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You will need
- - chicken breast - 1 pc.;
- - eggplant - 1 pc.;
- - carrots (small) - 1 pc.;
- - onions - 2 pcs.;
- - tomato - 2 pcs.;
- - sweet pepper - 1 pc.;
- - garlic - 1-2 cloves;
- - dill - 1 bunch;
- - basil - 2-3 branches;
- - sour cream - 100 g;
- - flour - 1 tbsp;
- - vegetable oil - 2 tbsp.;
- - salt and pepper - to taste.
Instruction manual
1
Use a convenient saucepan for cooking the soup, pour 1.5 liters of water into it. Chicken breast must be thawed in advance, then rinse it in running water. Cut the meat in half, dip in a pot of water. Simmer the chicken breast for 30 minutes.
2
Transfer the finished meat to a separate container, cool. Leave the broth in the pan for future use.
3
Prepare the vegetables, rinse them well in warm running water. Peel the eggplant, cut into plastic with a thickness of not more than 0.5 cm. Pour vegetable oil into the pan, heat. Roll each eggplant slice in flour, fry on both sides until golden. Place the hot fried circles on paper napkins.
4
Free the tomatoes from the skin, after lowering them for 1 minute in boiling water. Then cut into equal slices. For sweet pepper, remove seeds and white partitions. Rinse the vegetable again and crumble in small cubes. Grated peeled carrots. Peel the onions and chop them very finely. All prepared semi-finished products are immersed in a boiling broth. Cook on slow heat for 15-20 minutes.
5
Tear the chicken breast into small portions, dip in the soup. Sweat tender eggplant soup for 5-7 minutes. At the end of cooking, dip salt, pepper, chopped basil and dill into the pan. Free the garlic cloves from the husks, crush them, chop. Dip the garlic in a hot soup. Serve the soup with cream or sour cream.