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 Cuisines > Russian cuisine > Search results
Russian Cuisine
Creole eggplant soup
Ingredients:
2 tb oil
1 ea chopped onion
3 ea celery roots
1 ea garlic clove
1 tb flour
2 ea large potatoes
1 ea eggplant
2 ts parsley
1 ts basil
1 ts karri
1/4 ts thyme
1 cup milk
salt and pepper

Directions:
Heat oil in a small pan, add chopped onion, celeryand garlic. Stew for 10 minutes, if needed pour some water. Sprinkle a tablespoon flour and stew for 2-3 minutes. Add sliced eggplants and cubed potatoes, pour over water to coat. Bring to boil. Cover and cook for 35-40 minutes. Season with spices and add so much milk, as needed to have thick soup. Add salt, pepper and heat for 5 minutes on low heat.
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