Yogurt soup with red pepper
4 servings
30 minutes
Yogurt soup with red pepper is a delicate and aromatic dish of Russian cuisine that combines the softness of sour milk notes with the spicy sharpness of spices. This soup likely originated as part of traditional village gastronomy, where ingredients were selected from available products. Yogurt gives it a velvety texture, while red pepper adds a mild heat that enhances the depth of flavor. It cooks quickly, and its rich consistency makes it an excellent choice for cold days. Ideal as a standalone dish or as an accompaniment to bread and fresh herbs. It can be served with a drop of vegetable oil and garnished with herbs for freshness. This soup is a harmony of simple ingredients that reveal their potential in a unified ensemble of flavors.
1
Pour yogurt, flour, egg, and Vegeta into a pot and add 1 liter of raw water.
- Yoghurt: 1 glass
- Chicken egg: 1 piece
- Vegeta-style seasoning: 1 tablespoon
- Wheat flour: 2 tablespoons
2
Stir constantly over medium heat; when it starts to boil, remove from heat and stir a little more. The consistency of sour cream.
3
Heat the oil and sauté the pepper in it. Add to the soup.
- Vegetable oil: 0.5 glass
- Ground red pepper: 1 tablespoon