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. http://www.russianfoods.com |