Ukrainian pickled eggplant soup
4 servings
50 minutes
Ukrainian-style soup with pickled eggplants is a fragrant and rich dish that reflects the richness of Ukrainian cuisine. Pickled eggplants add spiciness and a slight sourness to the soup, while the combination of tomatoes, potatoes, and onions creates a balanced flavor with pleasant sweetness. The dish has rustic roots and likely originated as a way to use seasonal vegetables in traditional Ukrainian homes. This soup is perfect for the autumn-winter period when you want to warm up with something hearty and nourishing. It is usually served with herbs and fresh bread that complements its taste beautifully. Eggplants give the soup a unique velvety hue, making it stand out among classic vegetable soups.
1
Slice the eggplants into rounds and marinate with salt, vinegar, and garlic for 15 minutes. Then squeeze out excess water and fry in olive oil until golden brown.
- Eggplants: 3 pieces
- Vinegar: 3 tablespoons
- Salt: to taste
- Garlic: 1 clove
- Olive oil: 3 tablespoons
2
Chop the onion and fry it in olive oil with salt.
- Onion: 1 head
- Olive oil: 3 tablespoons
- Salt: to taste
3
Cut the potatoes into cubes.
- Potato: 2 pieces
4
Peel the tomatoes, slice them. Combine with onion, potatoes, and eggplants. Pour cold broth over the vegetables and bring to a boil. Add salt, pepper, bay leaf, and cook until done.
- Tomatoes: 2 pieces
- Onion: 1 head
- Potato: 2 pieces
- Eggplants: 3 pieces
- Vegetable broth: 500 ml
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece