French Eggplant Cauldron

This vegetable soup is based on an old French recipe, served hot with slices of bread.

Ingredients:

400 g of aubergines (eggplants) 400 g of minced meat (pork and beef 1:1) 400 g of onions 250 g of tomatoes 250 g of onions 120 g of fine soup noodles 4 tbsp oil 1 tsp

td>pepper 1/2 teaspoon of marjoram 1.5 l of stock 1 pk

td>garlic clove chopped green parsley or chives salt

Procedure:

1. Wash, dry and slice the eggplants lengthwise into slices about 1-1.5 cm thick, salt both sides and let them sweat on a tray for about 30 minutes, then rinse and cut into cubes
2. Cut the peeled onion into large pieces, the peppers, stripped of their cores, into strips
3. Heat the oil in a pot, add the meat and let it brown slightly, turning and stirring constantly
4. Add the sliced peppers, aubergines and onions to the meat and simmer together until the onions turn brown, then season with salt, marjoram, pepper and a finely chopped garlic clove
5. Pour in hot broth, let it boil, then reduce the fire under the pot and cook covered with a lid for about 25 minutes
6. Cook the soup noodles separately in slightly salted water, pour cold water over the soft ones and let them drain, or use instant noodles, they do not need to be pre-cooked
7. Pour boiling water over the tomatoes, peel them, cut them into eighths and add them to the soup together with the noodles, warm everything briefly, finally sprinkle the surface of the soup with unchopped parsley or chives
8. Taste the soup, season with spices and salt if necessary, and serve hot with bread.

Recommendation:

The minced meat can also be replaced with pieces of pork and beef for the soup. Vegetable Recipes can be substituted, for example carrots, zucchini, cauliflower, peas … If we have no place to cook the noodles, throw them into the soup 10-15 minutes before the end of the preparation, so that they have time to soften.

Note:

This soup can of course be cooked both in a kettle and in a classic pot.