2020-08-13 / test@t

Vegetable shurpa

Very rich, very thick, very vegetable soup. Warming root vegetable shurpa will appeal to those who keep a strict fast.

Vegetable shurpa
Ingredients
  • potatoes - 400 g
  • boiled chickpeas - 100 g
  • tomatoes - 150 g
  • cherry potatoes - 160 g
  • champignons - 120 g
  • eggplant - 120 g
  • zucchini - 120 g
  • red onion - 10
  • dry garlic to taste
  • salt
  • 1 bay leaf
  • greens for serving

STEP-BY-STEP COOKING RECIPE

Step 1
Pour 1 water into a saucepan, put regular potatoes, pre-cut into medium pieces. Bring to a boil, add boiled chickpeas, diced tomatoes, bay leaf, dry garlic. Cook until tender.
Step 2
Coarsely chop the remaining vegetables and bake on the grill or in the oven until tender (50 minutes-1 hour at 180 C), sprinkled with vegetable oil.
Step 3
Pour the soup into bowls. Top with sliced baked vegetables. Decorate with half rings of red onion and herbs.
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