Sarnapur: Yogurt and Chard Soup

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.

• Ready In: 0 mins
• Serves: 4

Ingredients

• 1⁄2 cup walnut meat, chopped
• 1 1⁄4 cups water
• 1⁄4 cup rice
• 2  cups swiss chard, leaves, chopped, packed
• 2 1⁄2 tablespoons flour
• 3  cups yogurt
• 3  cups cilantro leaves, chopped
• 1  cup mint leaf, chopped
•  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.