How To Cook Buckwheat Soup With Tomatoes And Eggplant - Recipe
Author: Dean Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Buckwheat soup with tomatoes and eggplant". Delicious recipe.
Required products :
1 eggplant about 200 grams
1-2 potatoes a total of about 100-150 grams
2-3 tablespoons buckwheat
1-2 tablespoons vegetable oil
100-150 milliliters of tomato juice
1 small onion about 20-30 grams
1/2 pepper about 30 grams
1/2 carrot about 50 grams
1-2 tablespoons chopped fresh parsley or dill
Method of preparation :
Heat the oil in a pan and fry in it finely chopped onions, grated carrots, eggplant, cut into small cubes, peppers - into thin straws. Add salt to taste and let the vegetables cook for 10 minutes with the lid closed, stirring occasionally.
Meanwhile, peel the potatoes and cut them into small cubes. Put them in boiling water and wait until it boils again. Then add the buckwheat and let the products cook until ready.
Determine the amount of water yourself according to the desired density of the soup.
When the vegetables are fried, add the tomato juice and green spices.
Leave to simmer for another 5-8 minutes, then pour in a bowl with buckwheat and potatoes. Stir and let everything boil for 5 minutes. Finally, season with ground black pepper and serve.
Enjoy your meal!
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