Armenian soups are masterpieces among first courses. Recipes for Armenian soups with vegetables, lentils, beans, matsoni, meatballs

Step 1: cook the eggplants.

First, wash the eggplants under running water and cut off the stems with a knife. Meanwhile, we already have water boiling in a large saucepan. There should be just enough water to cover our main ingredient. Therefore, we measure it “by eye”. Immediately after the water boils, add the eggplants. into a saucepan and cook them 3-4 minutes. After using a fork, transfer them to a cutting board and let them cool. By the way, opinions were divided! Some believe that this ingredient is named after a large berry, while others believe that it is still a vegetable. But the most interesting thing is that for a very long time it was believed that the eggplant was a “crazy apple”. And all because back in the 19th century, not everyone knew how to properly grow and prepare this product. Therefore, it could cause poisoning, which in turn was accompanied by hallucinations and violent behavior. But, don’t worry, now these vegetables are no longer so dangerous, since they are long-standing relatives of the “madness apples” and have received a new name - “longevity vegetable”, because, as you already know, eggplants contain a lot of useful elements, one of which is are potassium and easily digestible fiber.

Step 2: prepare the eggplants for the soup.

When the eggplants have cooled, easily peel them and cut them into small pieces - cubes - on a cutting board with a knife.

Step 3: Chop the onion and garlic.

Garlic will give our soup a very pleasant aroma. Therefore, if you do not like this vegetable, I advise you to still try adding it to this recipe. Using a garlic press, chop the peeled garlic cloves. I add it to the soup 4-6 medium cloves. We peel the onion, rinse it under running cold water so that we don’t cry while preparing this harmful vegetable, and chop it with a knife on a cutting board.

Step 4: fry the vegetables.

Now heat the vegetable oil in a frying pan over medium heat. Afterwards, turn on a small fire and first add the onion, then 5 minutes- garlic. Stirring constantly with a tablespoon or, if you have a frying pan with a special protective coating, a wooden spatula, fry the ingredients until golden brown. But don’t get too carried away with this process, since we will also be adding other components of the soup, and if the onions and garlic burn, the taste will be ruined.

Step 5: Add eggplant to the pan.

And now we put the eggplants in the pan. Mix all ingredients well with a spoon and fry more 8-10 minutes. When you smell the garlic and eggplant aroma in the air, you will immediately understand the combination of these two important ingredients in the soup!

Step 6: Prepare the carrots.

Wash the carrots under running water and peel them. Using a grater, chop the carrot ingredient. If you decide to make this recipe in the middle of summer, then you can add baby carrots to the soup. It is very sweet, it contains more vitamins, and it is not necessary to peel it!

Step 7: Boil all the ingredients of the eggplant soup.

If you want, you can use the water left over from the eggplant. We make a broth from vegetables. Or, there is a second option - pour out the vegetable water and pour new purified water into the pan. In any version, put fried vegetables there and add chopped carrots. Cook over medium heat 5-7 minutes, stirring occasionally. Salt and pepper if desired.

Step 8: make the soup puree.

When our soup has cooked for the required time, turn off the heat and set it to cool for 15-20 minutes. To allow the soup to cool faster, remove the lid of the pan.
And now add sour cream with a spoon and add a few pinches of turmeric. Beat all ingredients with a blender until a homogeneous mass is formed.

Step 9: The second stage of preparing eggplant soup.

Grind hard cheese on a coarse grater.
Turn on the stove again and bring the puree soup to a “boiling” state over medium heat. Immediately after boiling, add grated cheese to the soup, stir and cook for exactly 1 minute. Then turn off the burner, cover the pan with a lid and leave the soup to cook.

Step 10: Serve the eggplant soup.

When the soup has already been poured into portions into plates, chop the fresh parsley and dill with a knife on a cutting board. Before serving, sprinkle our hot dish with chopped herbs. The eggplant soup turns out very tasty. In general, my family are spicy food lovers. That’s why the soup also goes with garlic dumplings. Enjoy your meal!

- – A more delicate taste is obtained if you add another tablespoon of sour cream to the eggplant soup before serving.

- – What to do if you don’t have a blender at hand? After they have cooled, grind the fried eggplant pieces using a meat grinder. The chopped carrots can then be fried along with onions and garlic and also chopped in a meat grinder. Add the entire chopped vegetable mixture to the broth and cook for the same amount of time, constantly stirring with a spoon. And then proceed according to the steps of the recipe. Of course, this is a slightly different soup, but the name will not change - it is still eggplant soup with a pleasant and so familiar aroma of all the ingredients.

- – If you want to make the soup thicker and richer, you can use real meat broth instead of vegetable broth or water. I advise you to use chicken then. Before serving, you can decorate not only the soup with herbs, but also with pieces of chicken meat.

Eggplant soup is quite easy to prepare. The longest process is preparing the nightshade. For soup, stew it, fry it, steam it, or simply boil it, and in each version the vegetable will offer a slight difference in taste. It is in eggplant that there are not many vitamins, but there is a large supply of potassium, which is especially useful for people with impaired kidney function. The most interesting thing about this vegetable is that it is equally useful as an unripe, ripe or overripe fruit.

There is a wide variety of eggplant soups. Nightshade is most often combined with veal, but other types of meat also go well. In the dish, eggplants give their characteristic gray color and unique taste. The remaining characteristics of the soup depend entirely on the recipe. After all, you can prepare a quick soup by simply boiling all the ingredients, or take the trouble to bake the eggplants over a fire in the summer, then the first course will turn out “smoky.”

For soup, blue ones can be prepared in this way: on a grill, on a fire, in the oven, wrapped in foil, in the microwave, in a water bath or in a double boiler, in a baking bag.

Bake the little blue ones in the oven: cut off the stems of the eggplants. Wash them well and wrap each vegetable in foil. Bake small fruits for 25-30 minutes at a temperature of 180-200 °; if the weight of the vegetable is more than 300 g, it is necessary to bake longer, up to 50 minutes.

How to cook eggplant soup - 15 varieties

A very hearty meat soup with eggplant and pork. The “Fed Cook” soup is quite simple to prepare, so even a novice cook can handle it.

Ingredients:

• Pork 500 g
• Eggplants 3 pcs.
• Potatoes 5 pcs.
• Onion 1 pc.
• Bell pepper 1 pc.
• Tomatoes 2 pcs.
• Greenery
• Vegetable oil

Preparation:

Boil the meat in salted water, add spices. We peel vegetables, including eggplants. Blanch the tomatoes and peel them.

Cut all the ingredients into small cubes: potatoes, peppers, onions, carrots, tomatoes and blueberries.

In a preheated frying pan with vegetable oil, fry the onions and carrots, add the tomatoes and bell peppers when golden brown.

Separately fry the eggplants. When the meat is ready, take it out and cut it into any shape.

Dip the potatoes into the broth, 15 minutes after boiling, add all the fried vegetables and meat.

Cook for another 15 minutes, then sprinkle with finely chopped herbs.

“Lagman” - soup with eggplant, veal, zucchini and noodles. This dish turns out very thick and satisfying. Noodles are added as desired to make the soup even richer. All ingredients are cut into cubes, like a vegetable stew.

Ingredients:

• Eggplants 2 pcs.
• Zucchini 1 pc.
• Potatoes 2 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Veal 500 g
• Noodles 50 g
• Vegetable oil

Preparation:

Chop all the ingredients into small cubes of the same size. Heat a frying pan, pour oil and add veal.

The veal must be fried, stirring constantly, over high heat so that the meat does not release juice and begins to stew. The process will take a maximum of 5 minutes.

Place the potatoes in a saucepan with water and start cooking. Add some salt and pepper.

In a frying pan with vegetable oil, fry the stew from eggplant, zucchini, carrots and onions until half cooked.

Then we place the vegetable stew and meat with the potatoes. Cook for 30 minutes, then add the noodles. And cook for another 5 minutes.

Very tasty Orange soup with eggplant, lentils and tomatoes. It will be able to warm you up in a special way in the cool season and not only, it will be able to give you strength in the sultry heat. This dish will not leave anyone indifferent; it is worth preparing and delighting your household with a hearty and original dish. The soup can be made from any variety of lentils.

Orange lentils do not require pre-soaking and cook for 15 minutes; green is pre-soaked for 35-40 minutes in warm water and cooked for 20 minutes.

Ingredients:

• Eggplants 2 pcs.
• Tomato 1 pc.
• Onion 1 pc.
• Red lentils 3/4 cup
• Garlic 2 cloves
• Parsley

Preparation:

Fill the lentils with water and put on fire, salt and pepper to taste. After boiling, cook for 15 minutes. At this time, peel the eggplants and tomatoes.

Blue mode into rings and fry in vegetable oil on both sides. In a separate frying pan with oil, simmer diced tomato and onion.

Add eggplants to the finished lentils, after 5 minutes, tomatoes and onions. When ready, add finely chopped greens.

Soup with eggplant and lamb “Shchulyup” is the most ideal option for the summer season; it can be cooked over a fire in a cauldron outdoors. This dish can be prepared no less tasty at home; hot pepper will add spiciness to the dish.

Ingredients:

• Lamb 500 g
• Potatoes 5 pcs.
• Eggplant 3 pcs.
• Carrots 2 pcs.
• Onions 2 pcs.
• Tomatoes 6 pcs.
• Hot pepper 1 pc.
• Bell pepper 1 pc.
• Greens 1 bunch
• Garlic 1 clove

Preparation:

We clean the lamb from film and fat. Place in a saucepan or cauldron and cook for at least 1 hour with onions and carrots, salt and pepper to taste.

Coarsely chop blue peppers, onions, tomatoes and carrots. Grind the herbs, garlic and hot pepper. Add all the vegetables except potatoes to the pan with the cape.

Cook for 30 minutes. Then add the potatoes and cook for another 20 minutes. When serving, sprinkle with herbs.

Eggplant soup “Children's” is a seemingly simple dish, in fact it is, but the taste of the blue ones definitely adds a unique twist, the cereals serve only as an addition. This dish is suitable for children aged 1 year and older.

Ingredients:

• Rice 50 g
• Potatoes 1 pc.
• Eggplants 1 pc.
• Green cilantro
• Butter 20 g

Preparation:

Peel the eggplant, cut it and potatoes into cubes, fill with water and put on fire.

10 minutes after boiling, add rice and butter, salt and pepper to your taste, cook until done.

When serving, sprinkle with finely chopped herbs.

Very often, a vegetable such as a tomato is added to eggplant soups, since these vegetables create a wonderful tandem. “Czech” soup can be prepared on the stove or in a slow cooker using the “Stew” mode for 60 minutes. This soup is best served with sour cream.

Ingredients:

• Eggplants 1-2 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Garlic 1 head
• Hot pepper 1 pc.
• Potatoes 2-4 pcs.
• Tomatoes 4 pcs.
• Parsley
• Dill
• Vegetable oil
• Sour cream 50 g

Preparation:

Chop onions and carrots and sauté in vegetable oil. Cut the eggplants into thin strips and add to the pan with the vegetables. Fry for 3 minutes.

Cut the hot peppers and tomatoes into thin slices and add them to the vegetables, simmer all the ingredients for 2-3 minutes.

Cut the potatoes and put them in a pan with water, salt and pepper. Cook after boiling for 15 minutes.

Then add the vegetables from the pan and cook for another 10 minutes. Finely chop the garlic and herbs and add when cooked.

Cover with a lid and let steep for 20 minutes. Serve with sour cream.

This recipe for eggplant soup is the most original of all that can be found on the Internet. Try making “Cold China” soup, surprising your household with its unsurpassed taste.

Ingredients:

• Chicken 600 g
• Eggplant 2 pcs.
• Celery 1 pc.
• Greenery
• Soy sauce 4 tbsp.
• Apple cider vinegar ½ tbsp.
• Garlic 2 cloves

Preparation:

Boil the chicken fillet by adding salt and spices to the water. After boiling, add celery. Cut the eggplants into large pieces and rub with salt.

Then we make a marinade for them: soy sauce, vinegar, herbs and garlic through a press.

Thoroughly mix the sauce with the blue ones and put them in the refrigerator to marinate for 30 minutes. Fry the blue ones in vegetable oil.

Then we simply place them on plates with meat and fill them with chicken broth.

One of the original recipes for soup with eggplant and cream cheese “Creamy Obsession”. The most suitable consistency for soup is puree. Like all creamy soups, the dish is very tender. Vegetables here are prepared in a special way - baked, which is why the taste is unique.

Ingredients:

• Eggplants 2 pcs.
• Garlic 4 cloves
• Tomato 1 pc.
• Hard cheese 50 g
• Vegetable broth 1.5 l
• Cream 20% 200 ml
• Mint 3 leaves
• Tarragon 3 leaves
• Thyme 1 sprig

Preparation:

Preheat the oven to 180 degrees. Place the eggplants on a baking sheet, after removing the skin of the tomato along with the garlic, wrap it in foil and also in the oven. Baking time 20 minutes.

For 1 liter of water add 1 tbsp. spoon of salt, add baked eggplants to this liquid. This way we will get rid of the bitterness of the blue ones. The vegetable should be in the water for 5 minutes.

Cut the onions and carrots into half rings and place them in a heated frying pan with vegetable oil. Heat the cream in a saucepan.

Peel the eggplants and chop them. Pour the broth over the vegetables and add eggplant and baked tomato with garlic. Cut the cheese into cubes.

Add hot cream to vegetables. Simmer for another 10 minutes, then add herbs and turn off. Using an immersion blender, grind the ingredients.

When serving, place pieces of cheese into plates.

The soup with eggplant and cabbage “Dietary” has something similar to the borscht recipe, but there are still differences. Firstly, this is a vegetable dish, i.e. ideal for those on a diet; secondly, the eggplants in this recipe resemble mushrooms. But the result turns out no worse than borscht. Try it!

Ingredients:

• Vegetable broth 1 l
• Potatoes 1 pc.
• Eggplants 1 pc.
• Cabbage 100 g
• Sweet pepper 1/2 pcs.
• Beetroot 1 pc.
• Onion 1 pc.
• Carrots 1/2 pcs.
• Tomatoes 2 pcs.
• Bay leaf 1 pc.
• Sour cream 20 g

Preparation:

Place chopped potatoes into vegetable broth. Sauté carrots, onions and bell peppers in vegetable oil.

When ready, add grated beets and chopped tomatoes and eggplants. You can first peel the tomatoes and blue ones.

Simmer all vegetables until thick. Finely chop the cabbage. First add vegetables to the potatoes, after 10 minutes cabbage.

You can serve the soup with sour cream.

Soup with eggplant and mushrooms “Mushroom Paradise” has a pleasant taste. Due to the chicken meat, it has a pleasant aroma, and the satisfying qualities of such a dish are above all.

Ingredients:

• Chicken ham 1 pc.
• Onion 1 pc.
• Carrot 1 pc.
• Champignon mushrooms 350 g
• Eggplant 1 pc.
• Potatoes 3 pcs.
• Parsley and dill
• Vegetable oil

Preparation:

Place the chicken in a saucepan with water and cook, skim off the foam. Sauté carrots and onions in vegetable oil.

Cut potatoes and eggplant into cubes, mushrooms into slices. Fry the mushrooms one by one, and when the eggplants are ready.

40 minutes after the meat boils, add the potatoes to the pan. After 15 minutes, add all other ingredients. Salt and pepper to taste.

A few minutes before it’s ready, sprinkle the soup with chopped herbs.

Vegetarian soup with eggplants and sun-dried tomatoes has an exquisite taste. This dish came to us from Italy and has already managed to win the hearts of many restaurant visitors. This combination of ingredients allows you to consume the soup both hot and cold.

Ingredients:

• Sun-dried tomatoes 200 g
• Eggplant 300 g
• Tomato 1 pc.
• Onion 1 pc.
• Garlic 4 cloves
• Vegetable broth 1 l
• Cream cheese 30 g
• Cream 200 ml

Preparation:

Bake eggplant, onion and tomato with garlic in foil in the oven. Open the can of tomatoes and remove excess liquid.

Place them in heated vegetable broth and cook. When ready, remove the eggplants and tomatoes from the oven and peel them, then cut them and add them to the tomatoes.

After 10 minutes, add salt and seasonings, add cheese and cream. Cook until boiling.

Soup with eggplant and hot pepper is suitable for lovers of spicy dishes. Hot chili pepper will add a spicy quality to the dish, and tender eggplant will slightly smooth out the burning sensation of the taste buds. This soup originates from Chinese cuisine and is served cold.

Ingredients:

• Eggplant 500 g
• Onion 100 g
• Green onions 15 g
• Chili pepper 30 g
• Cilantro 15 g
• Sugar 20 g
• Chili paste 80 g
• Apple cider vinegar 50 g
• Water 1 l

Preparation:

Steam the peeled eggplants for 25 minutes. Cut them into cubes, as well as the onions. Place everything in a saucepan.

Grind the chili pepper and herbs and add to the rest of the ingredients. Now add chili paste, sugar and vinegar. Mix everything well. Serve the soup cold.

While visiting different cuisines of the world, you can learn many original recipes, even from those ingredients that we are used to seeing on our table. “Greek” soup with eggplant and zucchini is one of these.

You can serve this soup with the original Tzatziki sauce: 200 ml yogurt, grated cucumber, garlic through a press, 3 mint leaves, 1 tsp white wine vinegar.

It can be prepared either as a puree or as a regular liquid dish.

Ingredients:

• Eggplants 2 pcs.
• Zucchini 4 pcs.
• Onion 1 pc.
• Garlic 4 cloves
• Olive oil
• Vegetable broth 1 l
• Oregano 1 tsp.
• Mint leaves for decoration

Preparation:

In an oven preheated to 200 degrees, place zucchini, garlic, onion and eggplant on a baking sheet, sprinkle with olive oil.

Bake for 45 minutes, stirring occasionally. Place half of the prepared vegetable mass into a blender and puree.

Chop the rest of the vegetables and add them to the broth, cook for 5 minutes, then add the vegetable puree. When serving, place mint leaves on plates.

The quickest soup you can imagine is eggplant and canned bean soup. Due to the beans, the “Quickly” soup is quite filling, although the usual meat and potatoes are absent here.

Ingredients:

• Eggplants 2 pcs.
• Canned beans 200 g
• Mushrooms 300 g
• Mushroom broth 2 l

Preparation:

Making mushroom broth. To do this, cut the mushrooms into slices and fry them in a frying pan.

When ready, put the mushrooms in a saucepan and cook for about 15 minutes, then add the canned beans and chopped eggplants. Salt and pepper to taste.

After 10 minutes, the soup is ready to eat.

Soup with eggplant and salmon is ideal to diversify your meat routine. Tender salmon combined with blue and zucchini will warm you up and give you energy to continue to conquer the peaks.

Ingredients:

• Salmon 300 g
• Potatoes 2 pcs.
• Eggplants 1 pc.
• Zucchini 1 pc.
• Onion 1 pc.
• Carrot 1 pc.
• Olive oil

Preparation:

Boil salmon in salted water. When ready, remove the fish and cut it into pieces, removing the bones. Place potatoes into fish broth.

Fry onions and carrots in olive oil. When the potatoes are ready, return the fish and fried vegetables to the pan.

One can talk about the richness of Armenian cuisine for hours. Hundreds of recipes for vegetable, meat dishes, baked goods, snacks and desserts.

But Armenian soups occupy a special place.

Their variety, combination of products and cooking technology are impressive.

Shall we prepare Armenian soup?

Armenian soup - general principles of preparation

Armenian soups are prepared with meat, vegetable and milk broths. But even vegetarian dishes turn out rich, thick, satisfying. The most commonly used meats are beef and lamb. Vegetables are in high esteem, especially tomatoes, eggplants, and sweet peppers.

Adjika, different types of peppers and, of course, herbs are often used as dressings. Parsley, cilantro, tarragon, mint and dill. The cuisine of Armenia cannot imagine its existence without these aromatic additions.

The technologies for preparing Armenian soups are radically different from each other. The ingredients can be added all together or one at a time. Vegetables can be launched raw, fried, baked. Sometimes puree is even added. But one thing is constant - the excellent result that is expected at the end of cooking.

Recipe 1: Armenian soup “Khash”

Most often, the dish is prepared from beef or veal, less often from lamb and other types of meat. For ancient Armenian soup, tripe, legs, and tail are used.

Ingredients

Legs, scar, tail;

Green cilantro, parsley.

Preparation

1. The legs and tail should be washed well and scraped if necessary. Then cut along the joints, put in a large saucepan and boil for 40 minutes.

2. Separately, wash the tripe and boil for 15 minutes. This is done to ensure that the specific smell disappears.

3. Now drain the water, the pan, and rinse the meat products well. Fill with cold water, put in the tripe and let it cook for about 7 hours. The soup should not actively boil; it is better to cook at a low simmer.

4. Half an hour before the end of cooking, add salt, bay leaf, and peppercorns to the broth.

5. Remove the contents from the broth, cool and trim the meat. We cut the tripe. Place on plates and pour boiling broth over them.

6. Serve with garlic dressing and green radish. To prepare, finely chop the peeled cloves, add chopped herbs, salt, a little vinegar and broth. Mix and place on a plate. Cut the radish into thin slices or three, add salt and serve in a separate bowl.

Recipe 2: Armenian soup “Spas”

This first dish is most often eaten cold to quench thirst in the heat. But the hot food is no less tasty. Armenian soup requires a special fermented milk product - matsun. But often, due to a shortage of the product, ordinary kefir is used. You will also need wheat grains, which are pre-soaked in cold water to swell. In Armenia they are called “dzavar”.

Ingredients

A liter of matsuna;

80 grams of wheat;

A raw egg;

0.5 spoons of flour;

Bulb;

Green cilantro, mint;

Butter;

Liter of water.

Preparation

1. Wash the wheat grains and soak overnight. Then rinse well again and dry with a paper towel.

2. Break the egg, add salt and mix with flour. It is better to do this immediately in the pan in which you plan to cook the soup.

3. Add matsun (or any other fermented milk product) in a thin stream and mix. Then add water, it should be cold.

4. Add swollen wheat. Sometimes couscous or millet is used instead of wheat.

5. Place the milk mixture on the stove and stir occasionally with a wooden spatula. Closer to boiling, we begin to stir actively, cook the soup for 5 to 20 minutes until the cereal is soft.

6. Finely chop the onion and fry with butter in a frying pan.

7. Place the roast in a saucepan and add salt to the soup.

8. Add chopped herbs, mint and turn off.

Recipe 3: Armenian soup “Khashlama”

To prepare Armenian soup you will need lamb, as well as fresh beer. This product gives the dish a special bready aroma and taste. Don't be afraid to add alcohol; it will completely evaporate during the cooking process. It is better to cook soup in a cauldron, but you can use a thick-walled pan or pressure cooker.

Ingredients

1.2 kg lamb;

700 grams of beer;

2 sweet peppers;

900 grams of tomatoes;

Basil, cilantro, dill, parsley.

Preparation

1. Place pieces of lamb on the bottom of the cauldron. Immediately add salt and pepper.

2. Wash the greens, dry the leaves and finely chop. Sprinkle meat on top.

3. Cut the bell peppers into strips. Place on top of the greens. Spicy lovers can also add chopped chili peppers.

4. Blanch the tomatoes in boiling water for a minute, cool in cold water and remove the skin. Cut into neat rings and place on top.

5. Pour in the beer, cover the cauldron and simmer over medium heat for about two hours. During this time, a lot of moisture will evaporate from the vegetables, it will mix with meat juice, beer and you will get an amazing broth.

Recipe 4: Armenian soup “Krchik”

This dish can be called a relative of our cabbage soup. To prepare Armenian soup, sauerkraut and wheat grits are used. You can cook with meat broth, but we will make a vegetarian option.

Ingredients

100 grams of wheat cereal (fine);

500 grams of sauerkraut;

2 onions;

2 tablespoons of tomato paste;

400 grams of potatoes;

Parsley;

Spices, a little oil.

Preparation

1. Chop the onion and fry in oil.

2. Squeeze the sauerkraut; if it is too sour, rinse it in cold water; you can soak it for half an hour. We cut them into pieces so that they are not very long, about 2 centimeters each.

3. Place the cabbage in the frying pan with the onions, add a little water and simmer until soft, at the end add tomato paste.

4. Boil the chopped potatoes in water until almost done. Instead of water, you can use meat or chicken broth.

5. Separately, boil the wheat cereal in two glasses of water. Place in a saucepan with potatoes.

6. Add the contents of the frying pan to the soup, boil everything together for 10 minutes. At the end, add salt and pepper. You can add any spices.

7. When serving Armenian Krchik soup, add hot pepper and parsley to the plates.

Recipe 5: Armenian soup “Vospi apur” with lentils

Beef is used for cooking, which can be successfully replaced with any other meat. Prunes are also added, but in some recipes raisins, dried apricots, or a mixture of both are used similarly. The dish is very satisfying, rich, and walnuts add a special flavor.

Ingredients

500 grams of beef, any part, possibly with a bone;

A glass of lentils;

3 potatoes;

Bulb;

Garlic clove;

50 grams of nuts;

70 grams of prunes;

Dill greens, adjika.

Preparation

1. Boil the beef in water until cooked. Skim off the foam from the broth when it boils.

2. Add washed lentils to the pan and cook until soft.

3. Add diced potatoes. Cook until soft, do not forget to salt the dish.

4. Heat a little oil in a frying pan and fry a clove of garlic cut into 4 pieces. You can take 2 or 3, according to your taste. Then we take it out and throw it away.

5. Cut the onion into cubes and fry in garlic oil until golden brown.

6. Cut the prunes into strips, grind the nuts into crumbs. Add it to the soup and let it boil.

7. Add fried onions.

8. When serving, add a spoonful of adjika and chopped dill to the plate.

Recipe 6: Armenian eggplant soup

Adding eggplants to first courses is not typical of Russian cuisine. But in Armenia they prepare an incredibly tasty soup with this wonderful vegetable. It can be cooked with vegetable broth, but it tastes best with beef broth.

Ingredients

1.5 liters of broth;

3 potatoes;

2-3 eggplants;

1 small zucchini, you can take zucchini;

2 onions;

7 spoons of ketchup;

1 tomato.

Preparation

1. Eggplants need to be cut into cubes and sprinkled with salt to remove the bitterness. After half an hour, squeeze it out and place it on a greased baking sheet.

2. Cut the paprika into cubes and add to the eggplants.

3. Place a randomly chopped tomato there.

4. Chop the zucchini into the same cubes as the eggplants. We also place it on a baking sheet.

5. Place the vegetables in the oven to bake for about 20 minutes. Temperature is average.

6. While the vegetables are being prepared, cut the potatoes into cubes and boil them in the broth.

7. Add salt to the pan and add baked vegetables and ketchup. Cook everything together for 10 minutes. If the soup turns out thick, you can add a little boiling water.

8. Serve with fresh herbs; for spiciness, you can add a spoonful of ready-made adjika.

Recipe 7: Armenian soup “Kololik” with meatballs

It would seem, what’s new in meatball soup? But in Armenia it is prepared completely differently from ours. In this dish you will not find an abundance of cereals or vegetables. Armenian soup is characterized by a rich meaty taste, and a little rice is added for thickness.

Ingredients

500 grams of lamb pulp;

Bones for broth;

100 grams of round rice;

3 onions;

Salt pepper;

Parsley, tarragon.

Preparation

1. Cook the bone broth.

2. Pass the pulp through a meat grinder or scroll through a blender, add 2 chopped onions and chopped parsley. Beat in 2 eggs, add salt to the minced meat and mix. Forming meatballs.

3. We take the bones out of the broth, remove the boiled meat from them, it can be thrown into the soup or used for other needs.

4. Wash the rice and add it to the soup. At this stage you can add salt.

5. After the rice, add the meatballs and cook together until done.

6. Fry the remaining onion and add it to the finished soup.

Recipe 8: Armenian soup “Lobahashu” with beans

Another amazing recipe for Armenian soup, which also consists of a small amount of ingredients. At the same time, the dish turns out to be satisfying and healthy. Cook with vegetable broth. You can use any beans, but red beans taste best.

Ingredients

A glass of beans;

Bulb;

100 grams of walnuts;

Pepper mixture;

Spoon of flour;

Butter;

Lots of greenery.

Preparation

1. Soak the beans in advance, preferably overnight. Then boil until tender, place the beans in a colander to drain excess liquid.

2. Divide the beans into 2 parts. We put one into the broth and put it on the stove. Using a blender, turn the second part of the beans into puree. We also chop the walnuts, you can grind them all together at once.

3. Fry the onion in butter, add flour, stir and pour in a little broth from the pan. Heat the sauce directly in the frying pan until it reaches a uniform consistency.

4. Add nut and bean puree to the boiling soup, bring to a boil and cook for 5 minutes.

5. Add salt, a mixture of peppers, add sauce from fried onions and flour.

Brynza– a favorite product of many Armenians. They actively use it to season soups along with herbs and pepper. The easiest way is to cut the cheese into cubes and put it on a plate, but there are recipes in which the brine cheese is placed directly into the pan.

Walnut- another frequent guest in Armenian cooking. But in order to extract maximum flavor and benefit from it, it is recommended to roast the kernels in a dry frying pan. You can simply dry it in the oven.

To make the broth for the soup aromatic, when cooking the meat, you can add a couple of unpeeled onions and coarsely chopped carrots to it. At the end, these ingredients will need to be removed and the broth strained.

Cloves, bay leaves and allspice are spices that do not immediately reveal their aroma. And it is very important not to overdo it with them. Otherwise, the soup will acquire an unpleasant taste and aroma.

Eggplant contains vitamins, potassium, phosphorus, carotene and fiber. Dishes from this fruit should be consumed to maintain the acid-base balance, prevent cardiovascular diseases, to normalize metabolism and for gout.

The heat-loving eggplant is native to South Asia. In the Middle Ages, it was brought to Europe, where chefs created French ratatouille, Italian Parmigiano, caponata and Greek moussaka from it. A variety of vegetable dishes are prepared in Armenia, Georgia and Azerbaijan - ajapsandal, sauté, canakhi, hot sauces.

In Russia, eggplants became famous in the 19th century. They are used to prepare stews, caviar, soups, salt and pickle for the winter. People call the fruit “blue” because of its characteristic color, but recently white and yellow varieties have been developed.

Garlic is an indispensable companion for the little ones in many dishes. To reduce the strong garlic smell, use it in dried form. Spices and spices include cilantro, thyme, paprika, black and allspice.

Delicate eggplant puree soup

From the following set of products you will prepare cream soup. Ready vegetables just need to be rubbed through a sieve. Adjust the thickness of the dish to your taste by adding more or less water.

Cooking time: 1 hour.

Ingredients:

• eggplants – 4 pcs;
• onions – 2 pcs;
• carrots – 1 piece;
• butter – 100 g;
• cream – 50-100 ml;
• water – 1-1.5 l;
• hard or processed cheese – 200 g;
• salt – 0.5 tsp;
• garlic – 1 clove;
• set of Provencal spices – 0.5 tsp;
• green basil, dill and cilantro - 1 sprig each.

Preparation:

1. Dice the onion and fry in butter.
2. Peel the eggplants, cut into cubes and place in boiling salted water for 5 minutes. Add to the onion and simmer for 10 minutes.
3. Place the fried vegetables in a saucepan, add water, bring to a boil, add grated carrots and cook over medium heat for 15-20 minutes. Pour in the cream.
4. Sprinkle garlic with salt and finely chop with herbs.
5. Grate the cheese on a coarse grater or cut into thin strips.
6. Cool the finished soup slightly and chop with a mixer. Let the puree simmer for 3 minutes, add salt and sprinkle with herbs de Provence.
7. Remove the pan from the heat, add chopped cheese to the soup, and let it sit for a while with the lid closed.
8. Season the finished dish with herbs and garlic.

Ingredients:

• chicken carcass – 0.5 pcs;
• eggplants – 2 pcs;
• potatoes – 4 pcs;
• onion – 1 head;
• carrots – 1 piece;
• fresh tomatoes – 2 pcs;
• sunflower oil – 50-80 ml;
• set of spices for chicken – 2 tsp;
• bay leaf – 1 piece;
• salt – 0.5 tsp;
• green onions and dill - a couple of sprigs each.

Preparation:

1. Rinse the chicken, add about 3 liters of water and cook for 1 hour over low heat, adding bay leaf and 1 tsp. spices Don't forget to remove the foam after boiling.
2. Remove the cooked chicken and bay leaf, cool, and separate the meat from the bones.
3. Wash the potatoes, peel them, cut them into cubes, and cook in the broth for 30 minutes.
4. Cut the eggplants into rings, about 1 cm thick, and cover with salted water for half an hour.
5. Thinly slice the onion and chop the carrots into strips. Fry them in a frying pan with sunflower oil until golden brown.
6. Cut the eggplant rings into 4 pieces and fry with onions and carrots over low heat for 10 minutes.
7. Chop the tomatoes into cubes and add to the vegetables. Simmer, stirring.
8. Place pieces of chicken meat and fried vegetables into chicken broth with prepared potatoes, bring it to a boil, sprinkle with spices, salt and chopped herbs.

Ratatouille with zucchini and eggplant

Ratatouille is a traditional French vegetable dish with Provençal herbs. It can be served as a main dish or as a soup. To get aromatic and juicy vegetables, you can first bake them in the oven and then stew them according to the recipe.