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.
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- 1In large pan, add walnuts to water, bring to boil and simmer until slightly tender, about 5 minutes.
- 2Add rice, cover and simmer until done, about 15 minutes.
- 3In medium pan, cook chard in 2 cups water until tender, 2-3 minutes. Drain well.
- 4In small bowl, stir flour into yogurt until smooth.
- 5Stir into rice, bring slowly to boil, stirring constantly, and cook, continuing to stir, until thickened, about 1 minute.
- 6Add yogurt and cooked chard to rice. Stir in cilantro and mint. Season to taste with salt. Cook 3 minutes.
- 7Serve hot or cold.
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Nutritional Facts for Sarnapur: Yogurt and Chard Soup
Serving Size: 1 (326 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 280.0
- Calories from Fat 142
- Total Fat 15.7 g
- Saturated Fat 4.8 g
- Cholesterol 23.8 mg
- Sodium 133.1 mg
- Total Carbohydrate 26.0 g
- Dietary Fiber 2.4 g
- Sugars 9.2 g
- Protein 10.7 g