This soup was the second exception to the fact that I don't eat cold soups, I just don't like them. The soup won over with its taste (Vika, thank you!!!) - eggplant with a light garlic flavor, creamy, with a sour-milk taste, with a green flavor - it just saves in the heat - you should try it!
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 100 gram Eggplant
- 100 gram Sour cream
- 200 ml Milk serum
- 100 gram Yogurt
- 1 bunch Greens I have coriander, Basil ,dill
- Salt to taste
- Black pepper to taste
- 1 clove Garlic
- 1 tablespoon Olive oil
- 1 tablespoon Cottage cheese with greens
Ingredients
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Instructions
- Cut the eggplant into small cubes and add salt. Crush the garlic with a knife blade and put it in a preheated frying pan with oil. Fry the eggplant with garlic until tender. Remove the garlic and cool the eggplants.
- Punch the yogurt with herbs in a blender.
- In a bowl, put the yogurt with herbs, add yogurt, sour cream, cottage cheese, pepper and salt. Stir well. Pour in the eggplant (leave it for a little while to serve) and put it in the refrigerator, preferably for at least 4 hours.
- Take out the soup, mix (if you are thick, then dilute with mineral water). Pour and serve.
- Bon appetit.
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