Sarnapur: Yogurt and Chard Soup

Amanda2's Note:

From Turkey to Central Asia, most cuisines have a hearty winter yogurt soup thickened with rice or flour and sometimes enriched with beans as well: the Armenian spas, the Turkish yogurt corbasi, the Uzbek katikli khorda and so on. This particular Armenian soup is a lighter model for milder weather, made with Swiss chard and herbs.

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• ½ cup walnut meat , chopped
• 1 ¼ cups water
• ¼ cup rice
• 2 cups swiss chard , leaves, chopped, packed
• 2 ½ tablespoons flour
• 3 cups yogurt
• 3 cups cilantro leaves , chopped
• 1 cup mint leaf , chopped
• to taste salt

Directions:

1. In large pan, add walnuts to water, bring to boil and simmer until slightly tender, about 5 minutes.
2. Add rice, cover and simmer until done, about 15 minutes.
3. In medium pan, cook chard in 2 cups water until tender, 2-3 minutes. Drain well.
4. In small bowl, stir flour into yogurt until smooth.
5. Stir into rice, bring slowly to boil, stirring constantly, and cook, continuing to stir, until thickened, about 1 minute.
6. Add yogurt and cooked chard to rice. Stir in cilantro and mint. Season to taste with salt. Cook 3 minutes.
7. Serve hot or cold.