Sarnapur: Yogurt and Chard Soup

Total Time
Prep 0 mins
Cook 0 mins

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.

Ingredients Nutrition

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.