Eggplant soup

Eggplant Soup is a hearty and nutritious vegetarian soup.

Ingredients

• Eggplant - 2-3 Pieces
• Potatoes - 3-4 Pieces
• Green beans - 1 Part (handful)
• Tomatoes - 3-4 Pieces
• Onion - 1 Piece
• Vegetable oil - - To taste
• Fresh cilantro - - Pieces (bunch)
• Salt, pepper, paprika, bay leaf - - To taste

Directions

1. Wash the eggplants, peel, cut into cubes, season with salt and leave aside for 10 - 15 minutes.
2. Pour oil into a saucepan, heat it a little. Then pour in the finely chopped onion, fry until transparent. Then pour the diced potatoes. Fry vegetables, stirring all the time.
3. Squeeze the eggplants out and add to the saucepan.
4. Reduce heat and cover saucepan. Put out this way for a few minutes. The mass should decrease markedly. Then pour the vegetables with water or broth, pepper and add the bay leaf (salt should be at the end). Then add the green beans, cut into several pieces.
5. While everything is gurgling in the pan, grate the tomatoes. The peel should not get into the tomato mass! Then we add this mass to the pan, mix everything.
6. The last to go to the soup are salt and chopped fresh cilantro. The soup should be boiled for about 5-7 minutes over low heat, then turn off, cover and let the soup brew for about 5 minutes. Done!