Ingredients with Measurements:
- 1 large eggplant, diced
- 1 can of kidney beans, drained and rinsed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 large carrot, peeled and diced
- 2 tablespoons of tomato paste
- 1 tablespoon of olive oil
- 1 bay leaf
- 1 teaspoon of dried dill
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of vegetable broth
- 2 cups of water
- 2 hard-boiled eggs, chopped
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot. Cook for 5 minutes or until the onion is translucent.
2. Add diced eggplant and cook for another 5 minutes or until the eggplant is tender.
3. Add tomato paste, bay leaf, dried dill, salt, and black pepper. Stir well.
4. Pour in vegetable broth and water. Bring to a boil.
5. Reduce heat to low and simmer for 20 minutes or until the vegetables are soft.
6. Add kidney beans and cook for another 5 minutes.
7. Remove bay leaf and discard.
8. Ladle soup into bowls and top with chopped hard-boiled eggs and fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 214
Fat: 7g
Saturated Fat: 1g
Cholesterol: 93mg
Sodium: 1,347mg
Carbohydrates: 30g
Fiber: 10g
Sugar: 9g
Protein: 11g
Substitutions for ingredients:
- You can use any type of beans instead of kidney beans.
- You can use any type of broth instead of vegetable broth.
- You can use fresh dill instead of dried dill.
Variations:
- You can add cooked rice or barley to make the soup more filling.
- You can add sliced mushrooms for a meaty texture.
- You can add chopped pickles for a tangy flavor.
Tips and tricks:
- Make sure to dice the eggplant into small pieces to ensure it cooks evenly.
- You can use a food processor to chop the onion, garlic, and carrot for faster preparation.
- You can make this soup ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
Store the soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a slice of bread on the side.
Garnishes:
Garnish the soup with chopped fresh parsley.
Pairings:
Pair the soup with a side salad or a slice of bread.
Suggested side dishes:
- Mixed green salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup until the vegetables are soft and the soup is heated through to ensure it is safe to eat.
- Store the soup in the fridge within 2 hours of cooking to prevent bacterial growth.
Food history:
Rassolnik is a traditional Russian soup that is typically made with pickles and meat. This recipe is a vegetarian version that uses eggplant and beans instead.
Flavor profiles:
This soup has a savory and slightly tangy flavor from the tomato paste and dill. The eggplant and beans add a meaty texture to the soup.
Serving suggestions:
Serve the soup hot with a slice of bread on the side.
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Region: Russian