A full meal shouldn't be complete without delicious soup. Delicate eggplant soup is quite satisfying, healthy, and, moreover, will not harm the figure.
It is necessary
- - 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 tablespoon;
- - vegetable oil - 2 tablespoons;
- - salt and pepper to taste.
Instructions
Step 1
Use a convenient saucepan for making the soup, pour 1.5 liters of water into it. Defrost the chicken breast beforehand, then rinse it in running water. Cut the meat in half and dip in a pot of water. Simmer the chicken breast for 30 minutes.
Step 2
Transfer the finished meat to a separate container, cool. Leave the broth in the pot for later use.
Step 3
Prepare the vegetables, rinse them well in warm running water. Peel the eggplant, cut into plastics no more than 0.5 cm thick. Pour vegetable oil into the pan, heat. Dip each piece of eggplant in flour and fry on both sides until golden brown. Spread hot fried circles on paper napkins.
Step 4
Free the tomatoes from the skin, after dipping them in boiling water for 1 minute. Then cut into equal slices. Remove seeds and white septa from bell peppers. Rinse the vegetable again and chop it into small cubes. Grate the peeled carrots. Peel the onions and chop very finely. Dip all cooked semi-finished products into boiling broth. Cook on slow heat for 15-20 minutes.
Step 5
Tear the chicken breast into small portions, dip into the soup. Simmer the tender eggplant soup for 5-7 minutes. At the end of cooking, dip salt, pepper, chopped basil and dill into a saucepan. Remove the husk from the garlic cloves, crush them, chop them. Dip garlic in hot soup. Serve the soup with cream or sour cream.
