Dilled Tomato-eggplant Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant, peeled
1 tbsp: Butter, * see note
6 medium: Tomatoes, peel, seed, chop
2 medium: Onions, finely chopped
1 1/2 Cloves: garlic, minced
2: Bay leaves, crumbled
1 pinch: Marjoram,
8 cup: Beef stock,
1/3 cup: Rice, uncooked
Salt and black pepper,
1/2 lbs: Ground veal, ** see note
1/8 tsp: Nutmeg,
1/8 tsp: Oregano,
2 tbsp: Fresh dill, minced
Directions:
Cut eggplant into 1-inch cubes. *** Saute in butter for 30 minutes until
lightly browned, stirring frequently. Add tomatoes. Reserve 2 teaspoons
chopped onion and add remaining onions to the tomato-eggplant mixture,
along with the garlic, bay leaves and marjoram. Cook over low heat for 15
minutes, stirring occasionally. Add stock and rice and season to taste with
salt and pepper. Simmer soup, covered, for 40 minutes, then bring to a
boil.
Mix together the ground beef, reserved onions, nutmeg, oregano and salt and
pepper to taste. Shape into 1/2-inch balls and cook in the boiling soup for
15 minutes. Serve hot, garnished with dill.
Notes:
* - Original recipe called for 3 tablespoons each butter and oil.
** - I used 93%-lean ground beef. The recipe called for veal. If I
substitute "extra lean ground beef" in the recipe, MasterCook shows the
recipe to be about 35% cff. However, the MasterCook ingredient list is from
the USDA Nutrient Database (I believe), and the USDA Nutrient Database
defines extra lean ground beef as 17% fat. Therefore, I believe 93%-lean
ground beef is acceptable. However, I am leaving "veal" in the recipe for
those who may not agree with my reasoning.
*** - Original recipe called for soaking eggplant cubes in salted water for
20 minutes. I find this unnecessary if the eggplant is fresh.
Recipe by: The Tomato Book/Tarr (adapted)
Posted to EAT-LF Digest by "Deborah Kirwan" on Oct
14, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
lightly browned, stirring frequently. Add tomatoes. Reserve 2 teaspoons
chopped onion and add remaining onions to the tomato-eggplant mixture,
along with the garlic, bay leaves and marjoram. Cook over low heat for 15
minutes, stirring occasionally. Add stock and rice and season to taste with
salt and pepper. Simmer soup, covered, for 40 minutes, then bring to a
boil.
Mix together the ground beef, reserved onions, nutmeg, oregano and salt and
pepper to taste. Shape into 1/2-inch balls and cook in the boiling soup for
15 minutes. Serve hot, garnished with dill.
Notes:
* - Original recipe called for 3 tablespoons each butter and oil.
** - I used 93%-lean ground beef. The recipe called for veal. If I
substitute "extra lean ground beef" in the recipe, MasterCook shows the
recipe to be about 35% cff. However, the MasterCook ingredient list is from
the USDA Nutrient Database (I believe), and the USDA Nutrient Database
defines extra lean ground beef as 17% fat. Therefore, I believe 93%-lean
ground beef is acceptable. However, I am leaving "veal" in the recipe for
those who may not agree with my reasoning.
*** - Original recipe called for soaking eggplant cubes in salted water for
20 minutes. I find this unnecessary if the eggplant is fresh.
Recipe by: The Tomato Book/Tarr (adapted)
Posted to EAT-LF Digest by "Deborah Kirwan"
14, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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