Description
Easy to prepare, is a bit unusual to taste vegetable soup. The recipe for this dish was posted on the website in the 2009 user Mouse-Katyusha called the Soup "Kuban" and is illustrated with me in the framework of "Coloring".
Ingredients
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Tomato
200 g
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The Apium graveolens Dulce
100 g
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Pepper
0.5 piece
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Eggplant
200 g
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Sour cream
100 ml
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Olive oil
25 ml
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Flour
1 tsp
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Dill
1 coup
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Black pepper
0.25 tsp
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Salt
1 tsp
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Water
800 ml
Cooking
Washed and peeled celery, cut into small cubes.
Bell pepper remove seeds and cut into small pieces.
Eggplant peel, cut into little cubes and add salt. The author offers eggplant cut into slices raw and add to the soup.
In boiling water omit the chopped celery and bell pepper and cook under closed lid on low heat for 15 minutes.
While vegetables cook, rinse the salt from the eggplant dry with a paper towel and fry in olive oil until transparent... I thought that it would be better than just add raw eggplant.
Add the eggplant to the soup and cook for another 10 minutes.
At this time, prepare filling soup. On a dry pan fry the flour until Golden brown, cultured sour cream (trying to avoid lumps) and add tomato juice. Deep fried for 5 minutes. In the original, the author proposes to boil the tomatoes in a little water, RUB through a sieve and add to the soup.
Pour the filling into the soup. Add salt to taste. Proverjaem for 5-7 minutes more. Off. Skim off the foam. Sprinkle with ground black pepper.
Pour into bowls and sprinkle with parsley. Ate! TRULY GRATEFUL TO SARAH AND PANI KASIA FOR THEIR HELP IN THE DESIGN OF THE MAIN PHOTO!!!
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