Fried Eggplant Soup
Many delicious and useful dishes can be prepared from eggplants. These can be salads, casseroles, ragout or snack rolls - everything depends on your fantasy. During the season, when there are lots of vegetables, you want to use eggplants to the maximum by adding them to various dishes. So today I suggest you preparing a fragrant soup with fried eggplants on chicken broth. The obvious advantage of this recipe is the ease of preparation, as well as the large amount of vitamins contained in vegetables, which are perfectly preserved during cooking.
Ingredients
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Water1 l
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Chicken legs1 pcs
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Potato4 pcs
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Eggplant1 pcs
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Bell pepper1 pcs
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Onion1 pcs
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Tomato2-3 pcs
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Garlic1-2 clove
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Whole wheat flour2 tbsp
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Salt- to taste
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Black pepper- to taste
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Khmeli-suneli0.5 tsp
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Bay leaf2 pcs
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Allspice3 pcs
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Parsley20 g
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Olive oil50 ml
Steps
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1. Wash the chicken legs, shift in a pan and pour in two liters of cold water. Cover the pan with a lid and put it on medium fire. When the broth starts boiling, gently remove the formed foam by skimming-dish. Cook chicken broth on low fire for 40 minutes, after this time let’s get boiled meat from the pan.
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