Description
Can't help but share this delicious and unusual soup. Of course this soup does not cook often, and maybe even didn't cook once. But for once, after all, worth it to try to have an idea.
Ingredients
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Eggplant
1 piece
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Potatoes
3 piece
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Carrots
1 piece
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Onion
1 piece
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Mushrooms
150 g
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Soy sauce
30 ml
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Broth
1.5 l
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Vegetable oil
3 Tbsp
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Sour cream
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Greens
Cooking
In the broth add diced potatoes, bring to boil, reduce the heat and cook until tender. If the broth is not salty, a little salt.
Fry the finely chopped mushrooms, add finely chopped onion, and fry together until transparent onion, stirring, over medium heat.
Then add grated carrots, fry for a few minutes, stirring occasionally.
Eggplant cut into strips, pour boiling water to remove bitterness, drain in a colander, promacot towel and arrange on a heated pan with oil, stir fry. Pour soy sauce TM Kikkoman, mix well.
To connect eggplant with vegetables and heat for two minutes.
Add the fried vegetables to the pan with the potatoes to try for salt. Add chopped dill, stir and turn off the heat. Cover and let stand for 5-10 minutes.
Pour into soup bowls, add sour cream and serve with homemade croutons. Bon appetit!
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