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!
Servings
2
Cook Time
45minutes
Servings
2
Cook Time
45minutes
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.
  2. 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.
  4. Take out the soup, mix (if you are thick, then dilute with mineral water). Pour and serve.
  5. Bon appetit.
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