Eastern European Hot Yogurt Soup Recipes

HOT YOGURT SOUP WITH BARLEY AND CILANTRO

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.
• In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved. Whisk into the yogurt. Off the heat, whisk this mixture into the soup. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon.

CHILLED BUTTERMILK SOUP

Steps:

• Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

YOGURT SOUP

Steps:

• Bring the stock to a boil in a large saucepan, stir in the rice, cover, reduce the heat and simmer for 20 to 25 minutes, until the rice is tender.
• In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth. Add the cold water in a thin stream while stirring constantly. Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes.
• Heat butter in a small saucepan until foamy. Add the dried mint and leave on low heat for 1 minute. Pour warm butter mixture over the soup, and serve immediately. (If soup is to be reheated later for another serving, thin it with water).

TAHNABOUR - HOT YOGURT SOUP

Steps:

• Cook wheat in 4 cups of water until tender.
• Blend yogurt, water, egg and flour with beater.
• Cook until it boils, stirring constantly with wooden spoon.
• Add salt, cooked wheat and remove from heat.
• Saute onion in butter, add mint and parsley.
• Combine with soup.
• Simmer 5 minutes.

CHILLED CUCUMBER YOGURT SOUP

Steps:

• Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
• To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.

PERSIAN MEATBALL AND YOGURT SOUP

Steps:

• Mix the Tumeric, Salt, Pepper, and Yogurt. Place in refrigerator till needed.
• Saute the Chopped Onion till golden.
• Then add the Parsley, Spinach, Beans, and enough Water to cover. Simmer for 1 hour*.
• In the mean while, mixed the Ground Beef, Eggs, dash of Salt & Pepper, and Grated Onion in a large bowl. Form into small bite-sized Meatballs.
• * When the hour of simmering is over, add the Meatballs and the Uncooked Rice. Simmer again until done, about 30 minutes.
• Once the Meatballs and Rice are cooked remove the soup from heat and let cool down for 10 to 15 minutes.
• Temper the Yogurt by adding a little broth to the Yogurt Mixture. Then add the remaining Yogurt.

EASTERN EUROPEAN HOT YOGURT SOUP

Steps:

• Bring broth to boil in sauce pan.
• Season with salt and pepper.
• Lower heat.
• Combine yogurt, flour and beaten egg yolks.
• Stir 3 T broth in mixture.
• Mix well.
• Return to broth.
• Cook over low heat.
• Stir 1 or 2 minutes.
• Add butter and mint and serve.