|1.||Potatoes For soup||300 gram|
|2.||Carrot For soup||150 gram|
|3.||Chicken Drumsticks For soup||1 PC.|
|4.||Eggplant For soup||400 gram|
|5.||Bell pepper For soup||1 PC.|
|6.||Bulb onions For soup||1 PC.|
|7.||Garlic For soup||2 clove|
|8.||Tomatoes For soup||400 gram|
|9.||Olive oil For soup||3 tbsp|
|10.||Sauce For soup||4 tbsp|
|11.||Spice For soup||1 Tsp|
|12.||Salt For soup||3/4 Tsp|
|13.||Water For soup||1.5 L|
|14.||Baguette To serve||1 PC.|
|15.||Hard cheese To serve||50 gram|
1 . Stage
Potatoes are washed, peeled and diced.
2 . Stage
Wash and peel carrots and dice them.
3 . Stage
In a pot pour water, add salt, put potatoes, carrots and chicken shank (in general, this soup is prepared without meat, but I wanted a light boil). We put on the fire, bring to a boil and cook for 15 minutes. While cooking, remove the foam.
4 . Stage
Meanwhile, wash and peel the rest of the vegetables (onion, eggplant, bell pepper), remove the skin from the eggplant, and cut into cubes. Put the diced vegetables in a pan with olive oil. Squeeze the garlic through the press.
5 . Stage
Add the Kikkoman Wok sauce for frying. Stir well and stir-fry vegetables for 7-10 minutes over medium heat, stirring occasionally.
6 . Stage
Wash the tomatoes and pour boiling water over them. Leave for 5-7 minutes.
7 . Stage
Remove the skin and put in a blender, chop.
8 . Stage
Add the tomato puree to the vegetables in the pan, spices and stew for 2 more minutes. Meanwhile, carrots and potatoes should already be ready, so transfer the contents of the pan to the pot. Stir and that's it, the soup is ready. To serve, cut the baguette into pieces, fry in a toaster or in a dry pan. Grate cheese on a coarse grater, spread it on the pieces of baguette and send in the microwave until the cheese melts.