Roasted Vegetable Soup
Cooking Time:
1 hour Recipe Yield:
1 l Difficulty:
Medium recipe
1 hour Recipe Yield:
1 l Difficulty:
Medium recipe
Roasted vegetable soup – a recipe for Bulgarian cuisine, such a puree soup can be served hot or cold.
Recipe Ingredients
Eggplants
2
pcs
Onion
1
pcs
Garlic
1
head
Bell Pepper
1
pcs
Broth
500
ml
Dry White Wine
25
ml
Dried Tarragon
0.5
tsp
Cooking Recipe
For the recipe soup-puree of baked vegetables grease a baking sheet with oil, put eggplant, onion, garlic and pepper. Pierce the vegetables first with a fork in several places.
After the vegetables, remove the skin and chop with a meat grinder or blender with the addition of tomatoes and juice.
Pour in wine, add tarragon, pepper, salt and put on medium heat. After the soup boils, cook for 20 minutes, stirring occasionally.
Serve baked vegetable soup with sour cream and finely chopped herbs.