Fermented milk soup with rice and herbs
Cooking time:
45 minutes
Active time:
15 minutes
Complexity:
Easy
Matsoni soup - sounds unusual? And you try! Light and at the same time quite satisfying soup with a sour taste is an interesting alternative to vegetable and meat broths. In the spring, it is great to add wild garlic to the soup for a bright garlic taste, and do not use cilantro, dill and tarragon in season .
5
Recipe "Fermented milk soup with rice and herbs "
Ingredients for 2 servings
yogurt
300g
large onion
1 pc.
rice (round or pink)
30-40 g
corn flour or wholegrain wheat flour
2nd art. spoons
butter
40 g
wild garlic (cilantro, tarhun)
bunch
salt
pepper
Step 1/4
Boil rice in a large amount of boiling salted water almost until tender, tip onto a sieve.
Step 2/4
Chop the wild garlic with a knife.
Step 3/4
Finely chop the onions and fry in butter right in the saucepan in which you will cook the soup, then add the flour and fry for another minute.
Step 4/4
Stir the matsoni with 500 ml of water, salt, pour the resulting mixture a little into a saucepan with onions, stirring until smooth. Bring to a boil, add rice and wild garlic, warm for a couple more minutes over low heat. If you use spicy greens instead of wild garlic, add it before serving, directly to the plates. Bon appetit!
Ingredients for 2 servings
yogurt
300g
large onion
1 pc.
rice (round or pink)
30-40 g
corn flour or wholegrain wheat flour
2nd art. spoons
butter
40 g
wild garlic (cilantro, tarhun)
bunch
salt
pepper
Nutritional value per 100 g
Calories
98 kcal
Proteins
2 g
Fats
5 g
Carbohydrates
12 g
Saturated fat
3 g
Dietary fiber
1 g
Added sugar
0 g