Prep 10 mins
Cook 0 mins
- 2⁄3 cup hulled wheat
- 3 cups yogurt
- 3 cups water
- 1 egg
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1 medium onion, chopped
- 4 tablespoons butter or 4 tablespoons margarine
- 1 tablespoon chopped mint
- 1⁄3 tablespoon chopped parsley
- Cook wheat in 4 cups of water until tender.
- Blend yogurt, water, egg and flour with beater.
- Cook until it boils, stirring constantly with wooden spoon.
- Add salt, cooked wheat and remove from heat.
- Saute onion in butter, add mint and parsley.
- Combine with soup.
- Simmer 5 minutes.
Excellent flavors. I have a cold and wanted soup. I did not have the wheat but since I had all the other ingredients I subbed quick cooking barley and cooked it for about 15 minutes before adding it to the soup.The soup is wonderful. Thank you for sharing it.
This is the recipe my Auntie (my grandfather's sister, like a grandmother to me) used to make when I was growing up, though Auntie usually used pearl rice in place of the wheat (bulghur). It's so delicious! The smell of it takes me back to when I was a little girl and Auntie would make this soup on a cold day, or when one of us was not feeling well; it could kill a cold germ within a radius of 10 miles. Sometimes she would make tiny little meatballs and cook them in the soup, too; yum! Thanks for posting this wonderful recipe so others can experience it, too!
this was so easy to make and delicious. becarefull not to cook the soup too much.