Spas
A soup of matsun and wheat groats. The whole difficulty is keeping the yoghurt base from splitting.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the dzavar overnight, then boil it in a litre of water until soft, about twenty-five minutes. Keep the water.
Whisk the matsun with the egg and flour until completely smooth. No lumps may remain; each one becomes a curd in the soup.
Pour the mixture into a cold pan and heat it over medium, stirring with a wooden spoon in one direction, until it comes to a boil.
At the first bubbles, stir in the wheat with its cooking water and hold it on a low heat for five more minutes.
Fry the onion in butter until golden and stir it into the soup with the dried mint. Salt to taste.
Ladle out and scatter with coriander. Spas must not be boiled twice; reheat it only until hot.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Hakskdnsnsnnd · CC0