Eggplant Soup (ТӀухумаш)
ТӀухумаш (Eggplant Soup) is a traditional Chechen dish that is both hearty and flavorful. This soup is perfect for a cozy night in and is sure to warm you up on a cold day.
Ingredients
- 2 large eggplants, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onions and garlic, and sauté until softened.
- Add the diced eggplants, tomatoes, cumin, paprika, salt, and pepper. Cook for 5 minutes.
- Pour in the vegetable broth and bring the soup to a boil.
- Reduce the heat and let the soup simmer for 30 minutes, or until the eggplants are tender.
- Once cooked, use an immersion blender to blend the soup until smooth.
- Adjust the seasoning if needed, and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 8g
- Fat
- 12g
Supplies
Large pot Immersion blender
Tools
Cutting board Knife Spatula
Serving suggestions
Serve the ТӀухумаш (Eggplant Soup) with a dollop of sour cream and a sprinkle of fresh herbs on top.
Tips & tricks
For a smoky flavor, you can roast the eggplants before adding them to the soup.
Cost
$10