Armenian Yogurt Soup

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 100 g wheat
  • 1 liter yogurt (Matsun) or Greek yogurt
  • 200 ml sour cream
  • 1 liter water
  • 1 egg (s)
  • 1 tablespoon flour
  • leaves Mint or coriander
  • salt
Armenian Yogurt Soup
Armenian Yogurt Soup

Instructions

  1. Cook the wheat in water or broth until soft for about 1 hour.
  2. Mix the yogurt with the water and sour cream. Whisk the egg with the flour and place in a saucepan. Heat slowly and pour in the yogurt mixture. Bring to the boil, stirring constantly. Add the pre-cooked wheat and simmer for another ten minutes. A few minutes before the boil is finished, add the chopped mint or coriander. Season to taste with salt.
  3. Either serve warm or in summer as a cooled variant.
  4. By the way, Matsun is a special Armenian yogurt subspecies with a sour taste.

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