photo: Tomato Soup with Eggplants and Smoked Meats

Tomato Soup with Eggplants and Smoked Meats

A rich soup with eggplants and smoked meats is a fairly satisfying first course that has a very interesting taste, somewhat reminiscent of the well-known hodgepodge. You can use any meat as smoked meat, for example, smoked ribs or any part of smoked chicken are great. It is this ingredient that gives the soup an incredible flavor. To make the color of the soup bright and the taste saturated, add tomato paste and pepper salcha. Before serving, the soup must be supplemented with lemon, which fills the mixture with sour notes.


  • Eggplant
    2 pcs
  • Smoked chicken
    320 g
  • Bell pepper
    1-2 pcs
  • Potato
    3 pcs
  • Onion
    1 pcs
  • Garlic
    2-3 clove
  • Carrot
    1 pcs
  • Tomato paste
    2 tbsp
  • Vegetable oil
    30 g
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Parsley
    - to taste


  • 1. Before preparing all the ingredients of the soup on the stove, install a pan of suitable volume with water. Peel the potatoes, rinse, flush in any way – small cubes or straws.
  • 2. Wash eggplants, chop cubes of medium size, put onto a hot frying pan with a large amount of oil inside. Fry the vegetable for 3 minutes, sometimes stir.
  • 3. When the water in the pan begins to boil, season it with salt, throw a bay leaf, peppercorns, then add the chopped potatoes, after 3 minutes add the browned eggplants.
  • 4. Then put chopped pieces of smoked chicken to the soup.
  • 5. In parallel, prepare the dressing. Remove the top layer from carrots and onions, chop carrot strip with a greater, chop the onion cubes. Clean peppers from the seeds inside, rinse, finely cut in the same way as onion slicing.
  • 6. Pour oil into the pan, set on the hob, load the vegetable mix, fry for 2-3 minutes, stir occasionally.
  • 7. Then add the pasta and pepper salcha.
  • 8. Pour some water into the passing so that the paste dissolves better. Keep the mixture on fire for about 3-5 minutes.
  • 9. Put tomato passing in a pan with the main composition, throw in the greens, crush it in advance with a knife. Try to taste soup, to decide on the missing spices. Be sure to add ground pepper, the soup should be moderately spicy. Bring it to a boiling point, remove from heat.
  • 10. When serving, lay a slice of lemon in each plate for a sour taste.