Sarnapur: Yogurt and Chard Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From Turkey to Central Asia, most cuisines have a hearty winter yogurt soup thickened with rice or flour and sometimes enriched with beans as well: the Armenian spas, the Turkish yogurt corbasi, the Uzbek katikli khorda and so on. This particular Armenian soup is a lighter model for milder weather, made with Swiss chard and herbs. Ingredients:
1/2 cup walnut meat, chopped |
1 1/4 cups water |
1/4 cup rice |
2 cups swiss chard, leaves, chopped, packed |
2 1/2 tablespoons flour |
3 cups yogurt |
3 cups cilantro leaves, chopped |
1 cup mint leaf, chopped |
to taste salt |
Directions:
1. In large pan, add walnuts to water, bring to boil and simmer until slightly tender, about 5 minutes.
2. Add rice, cover and simmer until done, about 15 minutes.
3. In medium pan, cook chard in 2 cups water until tender, 2-3 minutes. Drain well.
4. In small bowl, stir flour into yogurt until smooth.
5. Stir into rice, bring slowly to boil, stirring constantly, and cook, continuing to stir, until thickened, about 1 minute.
6. Add yogurt and cooked chard to rice. Stir in cilantro and mint. Season to taste with salt. Cook 3 minutes.
7. Serve hot or cold.
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