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Eggplant or courgette soup
1 serving
eggplant or courgette wash, peel, cut into circles, batch in flour, fry, pour over with beaten egg and bake in the oven, chill, cut into straws. dilute the pastry or kefir with water, add crushed garlic, salt, stir. put chopped aubergines or courgettes in plates, pour with prepared mixture, sprinkle with greens. soup can be topped with sour cream.
eggplant or courgette wash, peel, cut into circles, batch in flour, fry, pour over with beaten egg and bake in the oven, chill, cut into straws. dilute the pastry or kefir with water, add crushed garlic, salt, stir. put chopped aubergines or courgettes in plates, pour with prepared mixture, sprinkle with greens. soup can be topped with sour cream.
rustic milk - 1000 g, or kefir - 1000 g, water - 400 g, eggplant - 500 g, or courgette - 500 g, flour - 80 g, vegetable oil - 100 g, eggs - 2 pcs., garlic to taste, parsley greens to taste, dill to taste, salt to taste
