The Ratatouille soup first appeared in France. However, the light vegetable dish soon gained popularity almost all over the world. Low-calorie and unusually tasty soup has become one of the most consumed dishes among those wishing to gain a slender figure.
There is a classic recipe for Ratatouille soup. However, depending on your preferences, you can add pasta to the dish.
How to cook Ratatouille
To prepare 5-6 servings, you will need the following ingredients: 2-2, 5 liters of vegetable broth or water, 700-800 grams of green bell peppers, 700-800 grams of ripe tomatoes, 700-800 grams of eggplant, 2 onions, 2 cloves of garlic, olive oil for frying, table salt, ground black pepper, fresh parsley.
Green bell peppers are transferred to a baking bag and sent to an oven heated to 180 degrees for 30-40 minutes. During this time, all other vegetables can be prepared.
The eggplants are peeled and cut into neat slices, which are sprinkled with salt and left alone for 15 minutes. Then the pieces are washed under running water and simmered in a pan with medium heat for several minutes. The protruding liquid is drained, and the pieces of eggplant are transferred to a small saucepan.
Scald tomatoes with boiling water and peel them off. Cut half of the vegetables into thin slices. The rest of the tomatoes are crushed with a blender to a puree state.
Onions are finely chopped and fried in heated olive oil. When the onion acquires its characteristic golden hue, chopped tomatoes, tomato puree, and chopped garlic cloves are added to it. Stew vegetables for about 5 minutes.
The baked peppers are removed from the oven and peeled from the thick skin. Cut vegetables into small cubes or thin rings. All ingredients are transferred to a saucepan with pieces of eggplant and poured over with water.
Place the saucepan over medium heat and bring the Ratatouille soup to a boil. Only after this is the dish salted, pepper is added and the container is covered with a lid. You need to cook the soup for another 10 minutes over low heat. Ready soup "Ratatouille" is decorated with fresh herbs and, if desired, grated cheese.
Features of making Ratatouille soup
In the absence of eggplants, they can be replaced with zucchini. In the classic recipe, all vegetables are cut into fairly large slices. Strong tomatoes are recommended. Otherwise, during cooking, they will lose their shape and significantly spoil the appearance of the dish.
The cooked Ratatouille soup must be eaten completely on the same day. With long-term storage of the dish, the acid contained in tomatoes negatively affects the color of other vegetables and makes the dish less bright and attractive. In addition, the dish will lose its characteristic sweetish flavor.
