Soup with Eggplant and Mushrooms

For this recipe, it is best to use young eggplants with thin skin. If you use overripe eggplants, the finished soup may taste bitter. So, cut the selected eggplants into medium-sized cubes.

Put the sliced eggplants in a deep bowl, sprinkle with salt (about 0.5 tsp), and mix well. Leave it for 10-15 minutes.

Meanwhile, grate the carrots using a coarse grater, and finely slice the onions.

Wash the mushrooms, trim the stems, and slice each mushroom in half. If the mushrooms are large, you can cut them into quarters.

Pour water over the pickled eggplants, rinse them, and then drain the liquid. Place the eggplant pieces on paper towels and pat dry.

Heat 2 tablespoons of vegetable oil in a frying pan and add the prepared eggplant pieces. Sauté over medium heat for 7-10 minutes until golden brown.

In a pot where the soup will be cooked, heat 1 tablespoon of vegetable oil and sauté the chopped onion for 4-5 minutes.

Add grated carrots and sauté together with onions for another 4-5 minutes.

Add sliced mushrooms, salt and black pepper to taste, mix, and simmer for 5-6 minutes.

Dice the peeled potatoes into small cubes.

Add the potatoes to the simmering vegetables, pour in the milk, mix well, cover with a lid, and cook over low heat for 10-12 minutes.

Add the fried eggplants to the pot, pour in boiling water, mix, cover with a lid, bring to a boil, and cook for another 5-6 minutes.

Optionally, you can sprinkle the soup with finely chopped fresh herbs (dill or parsley).

Enjoy your meal!