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Print Recipe
Cold Soup with Eggplant Recipe
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
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. Punch the yogurt with herbs in a blender.
    Punch the yogurt with herbs in a blender.
  3. 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.
    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.
  4. Take out the soup, mix (if you are thick, then dilute with mineral water). Pour and serve.
    Take out the soup, mix (if you are thick, then dilute with mineral water).
Pour and serve.
  5. Bon appetit.
    Bon appetit.

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