Cold sour milk soup with eggplants or zucchini
2 servings
50 minutes
Cold fermented milk soup with eggplants or zucchini is a refreshing dish of Russian cuisine, perfect for a hot summer day. Its roots go back to traditional village recipes where simple and accessible ingredients were transformed into nutritious and aromatic dishes. Baked eggplants or zucchini give the soup softness and rich flavor, while parsley and garlic add fresh spicy notes. Kefir makes the texture delicate and adds a slight sourness, making the soup not only tasty but also beneficial for digestion. This soup pairs wonderfully with rye bread and herbs, creating a light yet hearty dish for any time of day.
1
Cut the peeled eggplants or zucchini into circles, coat in flour with salt, and fry in vegetable oil.
- Eggplant: 250 g
- Wheat flour: 25 g
- Vegetable oil: 25 ml
- Salt: to taste
2
Whisk the eggs, pour them over the vegetables, bake in the oven for 10-12 minutes, cool, and cut into strips.
- Chicken egg: 2.5 pieces
3
Dilute kefir with cold boiled water, then add parsley, minced garlic, and prepared eggplants or zucchini to the mixture.
- Kefir: 0.2 l
- Water: 0.4 l
- Chopped parsley: 15 g
- Garlic: 10 g
- Eggplant: 250 g
