Matsoni Soup
4 servings
30 minutes
Matsoni is a thick fermented milk product that is very popular in Georgia and the Caucasus in general. Its consistency is similar to crème caramel. Before the revolution, there was even a Georgian company that supplied matsoni to Paris. Matsoni is made from different types of milk. The most exotic matsoni is bluish in color - from buffalo milk. Matsoni is added to dough, soups, and most often eaten just like that. In Georgia, it is customary to buy matsoni from matsoni vendors who sell it on the street in glass jars. To understand whether the matsoni is good, you need to turn the jar upside down: if the matsoni does not flow, then it is good.
1
Finely chop the onion and sauté it in butter in a pot for about five minutes until it becomes translucent.
- Onion: 6 heads
- Butter: to taste
2
We mix matsoni with water or milk and shake well to dissolve the lumps.
- Matsoni (yoghurt): 1000 ml
- Milk: 1000 ml
3
Pour the matsoni into a pot with onions, add salt, and bring to a boil over medium heat, stirring constantly. Reduce the heat and continue to cook for another 5-10 minutes.
- Matsoni (yoghurt): 1000 ml
- Onion: 6 heads
- Sea salt: to taste
4
Remove the soup from the heat, let it cool slightly, and while constantly stirring, gently pour in the egg yolks. Top with greens. This is a very simple and very healthy soup.
- Egg yolk: 3 pieces
- Cilantro: to taste
- Tarragon leaves: to taste
- Dill: to taste
