Cooking description:
I will tell you more about how to cook vegetable shurpa below. You can also add zucchini from vegetables. Champignons will also be appropriate.
Purpose: For lunch
Main Ingredient: Vegetables
Dish: Soups / Shurpa
Cuisine geography: Eastern
Diet: Lean meals / Vegan dishes
Ingredients:
- Water - 1 Liter (or vegetable broth)
- Potatoes - 400 Grams
- Chickpeas - 100 Grams (boiled)
- Tomatoes - 200 Grams
- Potatoes - 150 Grams (small)
- Eggplant - 150 Grams
- Cauliflower - 150 Grams
- Dry garlic - 1/2 Teaspoon
- Salt - To taste
- Bay leaf - 1 piece
- Ground black pepper - To taste
- Vegetable oil - 1-2 Art. spoons
- Carrots - 1 Piece
- Greens - 1/4 Bunch (dill, parsley)
Servings: 2-3
How to cook "Vegetable Shurpa"
Prepare all ingredients.
Peel the potatoes and cut into medium-sized slices. Cut the tomatoes into cubes.
Pour 1 liter of water into a saucepan, add potatoes, bring to a boil. Add tomatoes, bay leaves, chickpeas, dry garlic, salt and pepper to taste. Cook until the potatoes are tender.
Coarsely chop the rest of the vegetables, add vegetable oil and stir. Bake vegetables at 200 degrees until tender.
Pour the soup into a bowl, top with the baked vegetables. Use herbs for decoration.
The vegetable shurpa is ready, bon appetit!