Yogurt soup with herbs
Description
A hearty first course. Our family prepares yogurt soup with herbs both in summer and in winter. In winter, it is served hot, freshly cooked; in summer, it is cooled down before serving. In both cases, the result is very tasty, filling, and nutritious. What I also love about this soup is its simplicity and the easy availability of ingredients. Nothing complicated, nothing hard to find—yet the dish turns out to be top-notch. I highly recommend giving it a try. Serve the soup hot.
Instructions
- 1
Step 1
We thoroughly wash the greens, drain the water, and finely chop.
- 2
Step 2
Take a saucepan, mix yogurt, water, flour, and eggs in it. Stir until smooth—this is very important. Place the saucepan over medium heat and add rice. Bring to a boil and continue boiling for about 7 minutes.
- 3
Step 3
Then add the herbs and reduce the heat to low. Simmer over low heat for another 7–10 minutes. This time is sufficient for the rice to become fully cooked.
- 4
Step 4
Add canned chickpeas to the pot (if using fresh ones, boil them beforehand until cooked), heat for 1-2 minutes, then remove from heat.
- 5
Step 5
Salt, pepper, and serve immediately if you want to eat the soup hot.
- 6
Step 6
Alternatively, the soup can be cooled (first to room temperature, then in the refrigerator) and served cold — this is the summer version.
- 7
Step 7
The yogurt soup with herbs is ready. :)