Armenian soup saved
4 servings
30 minutes
The pride of Armenian cuisine, a soup that can get everyone tired and hungover back on their feet. In addition to millet, you will need a little flour.
1
Mix flour, egg, salt, and wheat grains until homogeneous.
- Wheat flour: 2 tablespoons
- Chicken egg: 1 piece
- Millet: 1.5 glass
- Salt: to taste
2
Mix the buttermilk, sour cream, and water separately (sour cream is used to make the taste not too sour, a bit sweet. It can be done without sour cream as well).
- Matsoni (yoghurt): 800 ml
- Water: 1 l
- Sour cream: 1 jar
3
Gradually pour the buttermilk mixed with water into the egg-flour mixture. Mix everything well to avoid lumps and place it on low heat.
- Matsoni (yoghurt): 800 ml
- Water: 1 l
- Wheat flour: 2 tablespoons
- Chicken egg: 1 piece
4
Stir the soup periodically until it boils, and when it starts boiling, stir constantly (with a whisk) to prevent the egg from curdling. Cook until the desired consistency is reached. It results in a cream soup.
- Chicken egg: 1 piece
5
Add butter, fried onion, and chopped fresh herbs to the ready soup.
- Butter: to taste
- Onion: 1 head
- Fresh herbs: to taste
