Cold Sour Milk Soup with Eggplant or Zucchini
Soups • Russian
Description
Cold sour milk soup with eggplant or zucchini
Ingredients
- Eggplants 10 oz
- Wheat Flour 0 oz
- Chocolate eggs 2½ pieces
- Vegetable Oil 0 fl oz
- Chopped Sage Leaves 0 oz
- Garlic 0 oz
- Kefir 5 fl oz
- Water 15 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Peel the eggplant or zucchini and slice them into rounds, coat with flour and salt, and fry in vegetable oil.
Step 2
Beat the eggs, pour them over the vegetables, bake in the oven for 10–12 minutes, cool, and cut into strips.
Step 3
Dilute the kefir with cold boiled water, add parsley and minced garlic to the mixture, along with the prepared eggplant or zucchini.
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