Matsvnis supi

soups 681 Last Update: Aug 02, 2021 Created: Aug 02, 2021 0 0 0
Matsvnis supi
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy
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This aromatic Georgian soup with a pleasant sourness of yogurt and lots of fresh herbs is ideal for a light lunch or dinner.

Ingredients

Directions

  1. Rinse the rice, pour 1 liter of water, add salt to taste and cook for 10-12 minutes until half cooked.
  2. Peel the onion, cut into small cubes and fry in a mixture of vegetable and butter until soft for 5-6 minutes.
  3. Dissolve flour in 200 ml of cold water and pour into a saucepan with rice, stirring constantly. Cook the rice for another 5-6 minutes.
  4. Peel the garlic and pass through a press. Rinse greens and chop finely. Grind the garlic with herbs and a pinch of salt to let the juice flow.
  5. Whisk the eggs until smooth with the remaining water. Whisk the broth constantly and pour the egg mixture into the saucepan.
  6. Bring the soup to a boil over very low heat, stirring occasionally. Whisk the matsoni until smooth.
  7. Pour the yogurt into a saucepan, stir and bring the soup to a simmer again, stirring occasionally.
  8. Add the greens with garlic and fried onions to the soup, stir, bring the liquid to a boil and immediately remove the pan from the heat.
  9. Cool the soup, add salt and pepper to taste and stir.

Matsvnis supi



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy

This aromatic Georgian soup with a pleasant sourness of yogurt and lots of fresh herbs is ideal for a light lunch or dinner.

Ingredients

Directions

  1. Rinse the rice, pour 1 liter of water, add salt to taste and cook for 10-12 minutes until half cooked.
  2. Peel the onion, cut into small cubes and fry in a mixture of vegetable and butter until soft for 5-6 minutes.
  3. Dissolve flour in 200 ml of cold water and pour into a saucepan with rice, stirring constantly. Cook the rice for another 5-6 minutes.
  4. Peel the garlic and pass through a press. Rinse greens and chop finely. Grind the garlic with herbs and a pinch of salt to let the juice flow.
  5. Whisk the eggs until smooth with the remaining water. Whisk the broth constantly and pour the egg mixture into the saucepan.
  6. Bring the soup to a boil over very low heat, stirring occasionally. Whisk the matsoni until smooth.
  7. Pour the yogurt into a saucepan, stir and bring the soup to a simmer again, stirring occasionally.
  8. Add the greens with garlic and fried onions to the soup, stir, bring the liquid to a boil and immediately remove the pan from the heat.
  9. Cool the soup, add salt and pepper to taste and stir.

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