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Lakhats soup

Lakhats soup

Category: First meal
Kitchen: Jewish
Lakhats soup

Ingredients

eggplant 1
onion 1
carrot 1
potatoes 2
pearl barley 1/2 cup
ketchup 2 tablespoons
chili sauce sweet 2 tablespoons
soy sauce 3 tablespoons
vegetable oil 1-2 tablespoons
salt, pepper, paprika taste
water up to 4.5

Cooking method

  • Cut eggplant into cubes 1.5-2 cm, salt and leave for 10 minutes. rinse with water and leave to drain on the drushlag. finely chop the onion, grate the carrots. frying mode pressure 3: fry the eggplant for a couple of minutes, then add onions and carrots to it and fry for another couple of minutes, add ketchup, chili sauce and soy sauce. Soup mode 20 min pressure 2: add washed pearl barley and potatoes to the resulting frying, add water to the 4.5 mark, salt and pepper.
  • Serve with freshly chopped herbs.
  • Bon Appetit)

The dish is designed for

4.5 liters

Time for preparing:

30 minutes

Cooking program:

frying, soup.

Note

The soup was born suddenly, when my sons, who are now serving in the army, called to say that they would be home in an hour. And here, like evil, the refrigerator is empty and there is no time to run to the store. But everyone liked the result, maybe someone will come in handy here too

Gaby
Interesting soup, bookmark, it definitely seems that it is very tasty.
Shelena
Stanislav, thanks for the recipe. A very unusual combination of products for me. Interesting to try.
 

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