- Eggplant - 2-3 pieces
- Potatoes - 3-4 pieces
- String beans - 1 Part (handful)
- Tomatoes - 3-4 pieces
- Bow - 1 piece
- Vegetable oil - - To taste
- Fresh cilantro - - Piece (bundle)
- Salt, pepper, paprika, bay leaf - - To taste
Eggplant wash, peel, cut into cubes, abundantly salt and leave aside for 10 - 15 minutes. In the pan, pour oil, a little heat it. Then pour finely chopped onions, fry until transparent. Next, pour out the diced potatoes. Fry the vegetables, stirring all the time. Eggplants should be squeezed well from the excreted and added to the pan. Reduce the heat and cover the pan with a lid. Put out for a few minutes. The mass should decrease noticeably. Then pour the vegetables with water or broth, pepper and add bay leaf (salt should be at the end). Then add the string beans cut into several pieces. While in a saucepan everything is babbling, grate tomatoes. Peel should not get into the tomato mass! Then add this mass to the saucepan, mix everything. The last in the soup are salt and chopped fresh coriander. The soup should be cooked for about 5-7 minutes on low heat, then turn it off, cover it and let it sit for about 5 minutes. Done!
Servings: 5-6