Chilled Iranian Yogurt Soup
4 servings
60 minutes
Chilled Iranian yogurt soup is a refreshing dish perfect for hot days. This recipe combines rich flavors: tangy kefir harmonizes with sweet raisins, crunchy walnuts, and the freshness of cucumber, dill, and mint. The soup has ancient roots and is known in Persian cuisine as 'Abdug.' It not only quenches thirst but also positively affects digestion due to the probiotic properties of yogurt. The chilled soup is served in small bowls topped with lemon zest, adding a light citrus note to the dish. It's a great option for a light summer dinner or an appetizer served before the main meal.
1
Preheat the oven to 180 degrees. Evenly spread the walnuts on a baking sheet and leave in the oven for 10 minutes. Then remove the nuts, let them cool, and chop finely.
- Peeled walnuts: 65 g
2
In a small bowl, whisk kefir with ice water. Add raisins, cucumber, mint, dill, green onion, walnuts to this mixture and season with salt and pepper. Place the resulting mixture in the refrigerator for about 1 hour. After that, the soup can be served. For this, pour the soup into small bowls and sprinkle with lemon zest (optional).
- Kefir: 2 glasss
- Water: 1.5 glass
- Light raisins: 95 g
- Cucumbers: 1 piece
- Fresh mint: 20 g
- Chopped dill: 20 g
- Green onions: 20 g
- Salt: to taste
- Ground black pepper: to taste