Eggplant Soup with Beef
8 servings
100 minutes
Eggplant soup with beef is a vibrant representative of Georgian cuisine, combining the rich flavor of meat and aromatic vegetables. Its roots trace back to traditional Georgian feasts, where the balance of spicy and sweet-sour notes is valued. Eggplant gives the soup a velvety texture, while tkhemali and adjika add a spicy touch that highlights the depth of flavor. Khmeli-suneli imparts a characteristic Eastern aroma to the dish, and fresh cilantro refreshes the overall perception. This dish is perfect for leisurely meals, warming the soul and bringing guests together at one table. It is served with a spoonful of sour cream to soften the spiciness and fresh bread to enjoy every sip of this fragrant dish.
1
Take 500-600 grams of beef on the bone for a large pot (5 liters). Start boiling and add salt.
- Beef: 600 g
- Salt: to taste
2
Pour oil into the pan. Chop the onion, tomatoes, and pepper, and fry everything.
- Onion: 1 head
- Tomatoes: 4 pieces
- Fresh red bell pepper: 1 piece
3
After 40 minutes of boiling beef (remember to skim the foam), add the sautéed vegetables to the pot. Also, cut the eggplant into medium cubes and add it to the soup. Add tkemali and adjika (to taste depending on spiciness).
- Eggplant: 1 piece
- Tkemali sauce: 1 tablespoon
- Adjika: to taste
4
After 40 minutes, add potatoes - 1 large potato, diced. Also, add 0.5 teaspoon of khmeli-suneli (more to taste). At the same time, take out the beef and place it on a cutting board to cool. Cut the meat into small pieces.
- Potato: 1 piece
- Khmeli-suneli: to taste
5
Add beef to the soup after 20 minutes. Fresh cilantro can be added. Serve with sour cream to taste.
- Beef: 600 g
