Yogurt soup with herbs

Yogurt soup with herbs is a very unusual soup, the peculiarity of which is that it can be served both hot and cold. In winter it warms up perfectly, in summer it refreshes.

Ingredients

• Chickpeas (canned) - 1/2 Cup
• Greens - To taste (cilantro, dill, spinach, green garlic, mint, parsley, celery leaves)
• Yogurt - 3 Glasses
• Water - 4 Glasses
• Flour - 1 tbsp. the spoon
• Egg - 1 Piece
• Rice - 1/3 Cup
• Salt, pepper - To taste

Directions

1. Rinse the greens thoroughly, squeeze them out of the water, chop finely.
2. We take a saucepan, mix yogurt, water, flour and eggs in it. Stir until smooth - this is very important. We put the pan on medium heat, add rice to it. Bring to a boil and simmer for about 7 minutes.
3. Then add greens, and reduce the heat to low. Simmer for another 7-10 minutes. This time is enough for the rice to be ready.
4. Add canned chickpeas to the pan (if you use fresh, boil it until tender), heat for 1-2 minutes and remove from heat.
5. Salt, pepper and serve immediately if you want to eat the soup hot.
6. Alternatively, the soup can be cooled (first to room temperature, then in the refrigerator) and served cold - this is a summer option.
7. Yogurt soup with herbs is ready. Bon Appetit! :)