Buckwheat soup with eggplant

Delicious buckwheat soup with eggplant – a very successful harmonious combination of vegetables. Here, the acidity of tomato juice, the aromatic eggplant reminiscent of mushrooms, the sharpness of bell pepper and the spicy note of greens are harmoniously combined.

Smakota (Smakotainfo.com) assures that such a soup remains not only edible, but also tasty the next day after infusing in the refrigerator, but it must be brought to a boil and served immediately.

Buckwheat soup with eggplant recipe

• Eggplants – 200 g.
• Potatoes – 100-150 g.
• Buckwheat – 2-3 spoons.
• Oil – 1-2 spoons.
• Tomato juice – 100-150 ml.
• Onion – 20-30 g.
• Carrot – 50 g.
• Pepper – 30 g.
• Fresh greens (dill, parsley) – 2 tbsp.

Pour oil into the pan, put finely chopped onions, finely grated carrots, eggplants cut into small cubes, and bell pepper, which must also be cut into thin strips or cubes. Salt and fry the vegetables over medium heat for about 10 minutes under the lid, stirring occasionally.

While the vegetables are frying, peel and cut the potatoes into cubes. We lower it into boiling salted water and wait for it to boil. Next, add buckwheat groats and cook until ready. As everyone understands, the amount of water affects the thickness of the soup, so you should take into account your tastes and preferences when pouring water into the pot.

Add tomato juice and parsley and dill to the vegetables that have already been fried. Stir and simmer for about 5-8 minutes. We combine the vegetables in the tomato with potatoes and buckwheat, mix and let it boil for about 5 minutes. Do not forget to add ground black pepper.

The soup is ready to serve. Bon appetit!