How to cook Armenian saved from matsoni. Recipes for cold and hot kefir soups for weight loss and a hearty lunch

Delicious kefir soup can be not only cold and summer. In addition to the well-known light okroshka, hearty hot first courses are prepared on a fermented milk basis.

This collection of recipes will help out at any time of the year. You will learn how to prepare quick lunches and dinners without cooking and find out what kefir delicacies they pamper their hungry men in other countries. Perhaps some combination of products will seem unusual, but do not rush to dismiss ideas without trying them.

Cold kefir soups

Soups made from kefir are attractive due to their light sourness, freshness and cooling effect. They make it easier to endure the heat, there is no thirst and no feeling of overeating.

General cooking rules

It is not necessary to cook strictly according to recipes. Don’t be afraid to add your own flavors to cold kefir soups and remove those ingredients that you don’t like or cause allergies. But there is general rules, which he plans to adhere to:

To lose weight, choose kefir with minimal fat content or low-fat. For a more satisfying lunch, fermented baked milk or full-fat yogurt are suitable.
To obtain a liquid consistency, kefir soup is diluted with mineral or boiled (cold) water. Some people use liquid fermented milk drinks, for example, tan - salted and carbonated.
It is better not to boil beets and potatoes, but to bake them in the oven. This way, more vitamins and beneficial elements will be preserved, and the taste will be richer and more natural. You can bake it in a special bag or foil.
All products must be cooled - do not pour kefir over hot and warm vegetables.
Eat two cooking methods– immediately dilute the filling with the base in a saucepan or mix the ingredients into a salad, and then arrange them on plates and pour kefir over them. The second method is more convenient, as it allows you to adjust the thickness of each portion separately.
Prepare fermented milk soups for one serving. The next day they are not as tasty and may turn sour.

Popular soup for weight loss

The simplest kefir soup for weight loss is prepared with grated cucumber. Just grate a small fresh cucumber, chop the greens and pour in low-fat kefir to get the desired consistency. Pepper to taste, add your favorite spices. It’s better not to add salt, but if you really want to, add a little salt sea salt.

When you don't have time to cut, grind everything in a blender. If there is no cucumber, you can only use greens. But take more of it and in a wide assortment - onions, parsley, dill, basil, cilantro.

It is recommended to do one fasting day per week on light soup. On other days you need to stick to proper nutrition and do not overload the body with fatty and high-calorie foods. In this mode you can really lose weight.

Dessert soups with kefir for the mood

Sweet soups made with kefir are an ideal alternative to high-calorie desserts. They can be eaten instead of dinner or served as an afternoon snack, just like delicious ones.

To prepare berry kefir soup Mix half a liter of fermented milk drink, two tablespoons of honey and cottage cheese in a blender. Pour the resulting mixture over fresh berries - blueberries, strawberries, wild strawberries or raspberries. Sprinkle with ground nuts.

If you don’t have fresh berries, try this recipe:

Boil 50 g of pitted prunes in half a liter of water and leave in the broth until completely cool. Strain, do not pour out the broth! Cut the prunes into pieces.
Cut 300 g of fresh apples into beautiful cubes or strips.
Grind 100 g of soft cottage cheese with a liter of kefir to obtain a homogeneous mixture.
Mix apples and prunes, pour kefir-curd mixture, add broth to desired thickness.

Refrigerate. Serve in a beautiful transparent bowl. Garnish with mint.

Sweet soup with rhubarb made with kefir is suitable for those who want to break their diet, but not get carried away with unhealthy sweets.

Wash 100 g of rhubarb stems, cut into 2 cm pieces and boil in sugar syrup of half a liter of water and 10 g of sugar. Don't overcook it! Cool in the refrigerator.
Mix cold syrup with half a liter of kefir (cold).
Add 10 g lemon zest to taste.
Pour over cooled rhubarb.
Sprinkle with ground cinnamon when serving.

We hope that this selection will help you in creating a light menu for spring and summer. And if you want to lose weight, then do not give up kefir dishes in winter. Save the link to the article so that it is always at hand.

If you have your own signature recipe for dessert, hot or cold soup with kefir, share it in the comments. Other readers of the online magazine “Women’s Hobbies” will be grateful to you.

Armenia is proud not only of stunning nature and friendly people, but also of amazing cuisine that you want to discover again and again. Armenian soup is especially popular among connoisseurs. Tanov Singapore has the original taste. It is eaten after hearty feasts and is recommended for children, as well as those who watch their figure. This dish is based on wheat, kefir, onions and herbs. We will tell you more about the recipe below. Now Armenian cuisine is gaining momentum in cafes and restaurants different countries world, and the first courses, despite the ease of preparation, turn out to be satisfying and truly tasty.

Do you suppose that only representatives of this people can prepare Armenian soups? Not at all, the process is so simple that even those who don’t like to tinker with complex dishes can do it. Every soup has traditional recipe and modern, somewhat simplified. We will focus on the first option. It is the one that is considered classic and carries through the centuries.

Armenian soup khash

Since ancient times, Armenian khash was considered a dish of the poor. After the ritual sacrifice of a ram, its legs, stomach and offal were given to the poor, who prepared a rich broth from it. This can satisfy your hunger for the whole day. That’s why it’s customary to serve it for breakfast. Garlic, which is part of the composition, protects against diseases and colds, and greens grow in abundance - that’s why they put it and now put it, as they say, from the heart. Traditional Armenian khash is made exclusively from lamb or beef legs; you can add part of the stomach, but this is not necessary.

For the soup you need the following ingredients:

beef or lamb legs - about a kilogram;
part of the stomach, also called tripe - half a kilo;
herbs (parsley, basil, dill, cilantro) - at least 200 grams;
a couple of heads of garlic;
salt and bay leaf to taste.

Details step by step recipe The preparation of khash soup looks like this:

Soak your feet and stomach, pour them cold water for a day;
Boil the legs and tripe until fully cooked;
Grind the garlic with salt and add to the broth;
Coarsely chop the meat and return to the water;
Finely chop the herbs and place in a deep plate;
Pour broth with meat over herbs;
Serve hot.

This dish gives you a feeling of fullness due to its richness. The soup is very high in calories, so it is not suitable for those on a diet. Energy value the legs and scar are significant. It is advisable to eat khash all winter to stay healthy and active. It's better to do this in the morning to get enough. Ordinary pita bread goes perfectly with the dish.

Armenian saved

They say that soup saved – this is a national Armenian trait. Everyone should try it at least once in their life. What’s special is that tanov apur is served cold; it perfectly quenches thirst and is good for the immune system and stomach.

To prepare Armenian spas, you will need:

matsun or kefir – 1 liter;
water – 1 liter;
wheat grains – 100 grams;
butter – 30 grams;
one raw egg;
wheat flour - a teaspoon;
cilantro;
mint;
salt.

The exact Armenian spas recipe looks like this:

Soak the grain in water overnight;
In a separate saucepan, beat the egg with flour and salt;
Pour the resulting kefir and break up all the lumps;
Add water;
add the swollen cereal;
Place the dish on the stove, but do not bring it to a boil - it will curdle;
fry the onion with butter in a frying pan;
Add to soup;
Add cilantro and mint;
Remove from heat and cool to room temperature.

You need to cook the spas exactly according to the recipe, otherwise nothing will work.

Kolik

The simplest Armenian soup kololik. Its preparation does not take much time and effort, and the cook gets complete pleasure in the process. Roll yourself some meat balls and that’s it. After all, a kololik is literally a bun. Soup with koloboks.

In order to make this Armenian first course, you will need:

lamb meat - half a kilo;
semolina - about 3 tablespoons;
butter - a tablespoon;
2 chicken eggs;
potatoes - 4 pieces;
3 tablespoons rice;
a little tomato paste;
any greens;
salt.

To prepare kololak, follow the instructions:

Cook the meat and cool it;
Save the broth - you will need it later;
Make minced meat;
Mix the minced meat with the egg and flour, roll into balls;
Prepare the filling from rice, fried onions and herbs;
Place a spoonful of filling in the center of each ball and seal tightly;
Place the balls in the broth, add coarsely chopped potatoes and tomato paste;
The dish is served only hot and garnished with fresh onions.

Lobahasha

This soup can be made vegetarian or not. It depends on what broth you take for it.

For lobahasha with beans, take:

red beans - 2 cups;
onion;
half a glass of walnuts;
a tablespoon of flour;
butter – 50 grams;
herbs and spices to taste.

You need to boil the beans in water and cool them. Chop the nuts and fry the flour in a dry frying pan. Divide the beans into 2 equal parts - puree one, and leave the other in its original form. Add broth to the flour, fry the onion in oil, chop the herbs and combine all the ingredients. Bon appetit.

Wake up Singapore

The famous and delicious vospi apur is prepared from the following products:

lentils - you need a glass;
potatoes;
beef - half a kilo;
prunes – 100 grams;
wheat flour;
lamb fat;
carrots;
Luke;
herbs and spices.

Boil the meat, add potatoes to the broth, fry finely chopped carrots and onions in fat, add prunes and water, lentils, then flour to thicken. When the potatoes are cooked, the previously prepared potatoes and herbs are added to them.

Krchik

Armenian krchik is a soup made from sauerkraut. Armenia is considered the birthplace of this creative dish.

The preparation is simple:

take half a kilo of sauerkraut;
potatoes;
tomato paste;
oil;
greenery;
dried apricots;

Fry the onion and add it sauerkraut, tomato paste and dried apricots, add water and bring to a boil, reduce heat and cook for another 20 minutes. Sprinkle with herbs and serve.

Conclusion

Armenian soups are extremely tasty, yet as simple as possible. They will become the signature dish of any feast and will not take up much of the hostess’s time. The main thing is to put your soul into it. Then the taste will be as it should be.

Spas is one of the most popular soups in Armenian cuisine. Prepared with the fermented milk product matsoni (matsun). Extraordinary yummy! Hurry up to replenish your culinary treasury with another recipe for Armenian cuisine.

The national cuisine has many first courses based on fermented milk products. Spas is prepared with matsoni (matsun) - a thick fermented milk drink that tastes like kefir. This soup is considered healing among Armenians. It restores strength and immunity, and is useful for hypertensive patients, as it reduces blood pressure. Spas is best pill with a hangover and high temperature. In cold winters it is served hot, and in the summer heat it is cooled, and it is wonderfully refreshing and protects against overheating.

Spas fermented milk soup - ingredients

For 5-6 servings of Armenian spas you will need:

3 glasses of matsoni;
1.5 glasses of drinking water;
1 egg;
120 g bulgur or rice;
2 onions;
1 tbsp. heaped spoons of flour;
70 g butter;
30 g fresh cilantro;
salt to taste.

The recipe for making Armenian soup was saved

Before preparing salsa, bulgur or rice should be soaked in very hot water overnight. In the morning, rinse the grains and cook until the grains are soft. Strain the broth into a separate bowl.
Fry onions in a frying pan - in butter, you can use melted butter. Fry the onion until light golden brown. If the soup needs to be made completely dietary, frying should be excluded. Then the onion is removed from the ingredients altogether.
Next, add flour to the cooled bulgur or rice and mix well so that there are not even small lumps. Pour the egg into this mixture and mix again. You can add a couple of spoons of matsoni. And then fried onion with butter.
Dilute matsoni in a separate bowl drinking water to the desired consistency - for example, how to dilute kefir for okroshka. For dilution, you can also use a decoction strained after cooking the cereal. But keep in mind that the savior should not be too liquid.
Next, move the pan with matsoni to the stove over low heat. Place the mixture of cereals and onions there. Boil, stirring all the time so that the fermented milk drink does not curdle. Cook for 3 minutes, then reduce the heat to the lowest setting and continue to simmer the Armenian soup for about ten minutes, add salt.
Pour into bowls and sprinkle with chopped cilantro. And if desired - hot ground pepper. If you serve it cold, then instead of cilantro it is better to put a little mint. Bon appetit!

Spas - soup with matsoni, popular in Armenia

Video recipe: classic soup with matsoni

Recipe for summer Armenian salsa from the “Beautiful Armenia” channel.

One of the most popular milk soups in Armenian national cuisine is spas. To prepare it, wheat or wheat cereal - dzavar - and a popular fermented milk product in Transcaucasia - matsoni - are used.

The Armenian rescue is being prepared big amount butter, but remains a low-calorie soup.

The combination of matsoni, wheat and a lot of greens makes this dish very healthy and quite filling. Spas soup perfectly restores the immune system, lowers blood pressure, relieves and prevents hangovers.

matsoni – 500 ml;
boiled water – 400 ml;
wheat – 100 g;
egg – 1 pc.;
wheat flour – 1 tbsp. l. without slide;
onion – 1 small onion;
butter – 50 g;
cilantro – 1 large bunch;
salt to taste.

From such a quantity of products you can cook savior for 4-5 people.

Armenian spas on matsoni - recipe with photo:

To prepare spas, you need to rinse and soak the wheat in boiling water overnight. Sometimes it is replaced with blgur or rice, or, in extreme cases, with pearl barley.

The next day, the swollen wheat will be much softer, and therefore the cooking time will be significantly reduced. In the same water in which the cereal was soaked, it must be put on fire and cooked until all the grains open. Then pour the remaining liquid into a separate container and let cool.

In the meantime, you can prepare the onion fry. To do this, finely chopped onions are sauteed in a small amount of butter or ghee (half a serving - 25 g) until light golden brown. If you want to make it dietary, then onions and butter can be completely excluded from the recipe.

Pour flour into the cooled cereal and mix so that there are no lumps left.

Then add the egg and mix again until smooth.

Now you need to add matsoni to the wheat and mix. If it is too sour, then add 1-2 tablespoons of sour cream. Matsoni can be replaced with kefir.

After this, add the onion frying with oil.

Now you need to dilute the matsoni with water. To do this, you can use the water left after cooking wheat. Supplement the missing volume with chilled boiled water. Depending on the thickness of the matsoni, the amount of added water is adjusted. The spas should not be too liquid. Then you need to put it on medium heat and bring to a boil, stirring frequently. The more the spas heats up, the more often it needs to be stirred so that the matsoni does not curdle. After boiling, continue cooking without stirring over low heat. After 10 minutes, add oil, salt and remove from heat.

When serving, sprinkle the Armenian soup, spas, with finely chopped fresh cilantro. You can replace it with dried, and also add a little mint.

The photo recipe for the Armenian spas soup was prepared by Sargsyan Gayane (gayane74) for the women's site.

zhenskiy-sait.ru

Armenian soup “Spas”

Spas soup is a dish of Armenian cuisine. This soup, prepared with fermented milk products, not only has an excellent taste, but also medicinal properties. In Armenia, this soup is always prepared if someone in the family has a cold or flu. In addition, Spas soup helps relieve stomach or intestinal upset, and so on. There is nothing difficult in preparing this soup. By the way, the soup is low in calories, so even those who are on a diet can safely eat it. Traditionally, Spas soup is made from matsoni, but you can also use kefir for cooking. Only in this case you need to take into account that matsoni is thick and is diluted with water. In the summer heat, the soup can be served cold and then it will become a refreshing dish, and in the cold season it is advisable to serve the soup hot.

Soup “Spas” with wheat and matsoni

Rinse the wheat well, then place it in a saucepan and cover with cold water. Place the pan on the fire. Boil the wheat until tender.

Combine matsoni with sour cream. Add to the resulting mixture dried mint and thyme, as well as salt. Mix thoroughly.

Cut the peeled onion into small cubes and fry in butter until golden brown.

Pour flour into a bowl or small bowl and add the egg. Mix well until smooth. Add the resulting egg mixture to the matsoni and sour cream. Mix well.

Pour the resulting milk mixture into the pan with the prepared wheat. You need to pour in the mixture slowly, stirring constantly, otherwise the mixture may curdle and the soup will lose its attractive appearance.

Add fried onions. The longer you cook the soup, the thicker it will be. Cooking time depends on how thick you want the soup to be.

The soup can be served hot or cold.

Spas soup with kefir and rice

Rinse the rice thoroughly. It is better to do this several times until the water becomes clear. Boil the rice until done.

Mix flour with egg. Add boiled rice, salt and 200 ml of kefir to this mixture. Mix everything thoroughly until smooth.

In a separate bowl, mix the remaining kefir, sour cream and water. You can use a mixer for good mixing.

Combine both mixtures in a saucepan. Bring the soup to the fire. Do not put the soup on high heat - a little less than medium is best. If not constantly, stir the soup very often until it comes to a boil.

Cook the soup for 2-3 minutes after boiling. The soup will begin to thicken before your eyes.

Peel the onion, chop into cubes and fry in butter. Add fried onions to the soup.

Wash and chop the cilantro. Also add to soup. Serve cold or hot, as you prefer, ladle the soup into bowls.

kakprigotovim.ru

Cooking Armenian matsoni soup

Yerevan chef Mushegh Nalbandyan moved to Pyatigorsk two years ago. In a small Russian town, everything is different: people speak more quietly, have fun more modestly, and know only one version of Armenian fermented milk soup. saved out of dozens. And with the help of Mushegh, we will tell you about five - for every taste.

“You can just Misha”

There are several restaurants in Kavminvody with rich Armenian cuisine, and each of them likes to boast that they bring products directly from Armenia. The owners of the Kinza restaurant decided to go higher: bring in a chef.

This is how Mushegh (“It’s possible - just Misha”) and his wife and first assistant-technologist Iveta appeared here. They taught all the restaurant’s chefs how to cook intricate Armenian dishes: Avarka Naida, the main specialist in Dagestan khinkal and miracle, and the Chechen master of zhizhig-galnash Tumisha, and other colleagues.

Mushegh had come to work in Russia before: he opened restaurants serving Armenian cuisine in Saratov and Volgograd. He speaks Russian well, albeit with a colorful Caucasian accent, so he adapted easily to the new city. It was difficult only in the first six months, while my wife and teenage daughters remained in Yerevan.

When I lived alone, I spent all my time at work. I’ve never even cooked food at home! And now my wife cooks. At work I am a cook, and at home I am a man. Sometimes I disagree with her: there is an Armenian meat dish - kerusus, translated “Eat and be silent.” I add tomatoes to it, but my wife doesn’t. I can argue with her, but I won’t go to the stove myself,” he says.

Features of the Armenian temperament

In Armenia, says Mushegh, catering business much more developed than in Pyatigorsk.

How many restaurants are there in Pyatigorsk? Let it be twenty, thirty. We don't count cafes. But imagine, in Yerevan there is a street with 59 restaurants! There are more than 530 people in the Armenian Chefs Association. We all know each other. It is, of course, more profitable to work here. But even there, with such competition, restaurants make money. “Everyone has their own regular customers,” he explains.

Yerevan and Pyatigorsk also differ in people.

In Armenia, everyone is emotional and loud. The temperament here is also Caucasian, but people are still calmer. The kitchen of any Yerevan restaurant is very noisy. And here if I shout: “Naida! Where’s the thyme?”, she’ll think I’m yelling at her.

The difference in temperament is, of course, manifested in behavior in the restaurant.

In Yerevan, we are used to partying in grand style. I come to a restaurant with three or four friends, I don’t even need a menu. I say right away: “Set the table full: bring more shish kebab, lula kebab, snacks - four or five types... What do you have that’s delicious? Bring this!” Even if we don’t eat even half of it, the table must be full! In Pyatigorsk, such feasts are only on holidays. This has nothing to do with financial capabilities! Armenia is not a rich country.

But Mushegu likes Pyatigorsk: there are many compatriots and beautiful mountains. He has climbed Mashuk more than once, but only by cable car, and he doesn’t want to climb Elbrus.

I travel a little, I like to work: I always have a lot of ideas. Soon we will cook dolma on the grill - this is a new thing for Pyatigorsk.

The cook did not like the mineral waters from local springs: the water is very salty, and also this smell of hydrogen sulfide... But Mushegh found a good tattoo artist and acquired stylish drawings: noticeable inscriptions in Latin on his hands are a life motto, translated: “If there is no road , I’ll pave it.”

I also have an Armenian cross on one shoulder, and an eagle on the other. No, not because of the Pyatigorsk eagle (the sculpture of an eagle is one of the symbols of the city. - Ed.). The Armenian coat of arms depicts an eagle and a lion. Where is the lion? Yes, I am a lion myself!

How to recognize the person of your choice

Spas is a quick fermented milk soup. Cooking time - no more than 30 minutes including preparation of ingredients. In summer, spas is served cold, like okroshka, in winter - hot. Its main ingredient is matsoni, a fermented milk drink made from fermented milk that promises Caucasian longevity. And the “highlight” is the greens. And yes, they bring it here from Armenia.

etokavkaz.ru

Armenian saved

For some reason, in Russia we have approximately the following picture of the world: the entire Caucasus “the morning after” (a wedding, the birthday of a beloved wife, New Year, Old New Year, or just a warm meeting of friends) certainly eats khash in order to heal. But Khash is not at all alone in turning a person back into a human! This wonderful soup based on matsoni and wheat cereal can make a worthy company for it - or compete with it. They eat it, of course, not only to relieve a hangover. Children are fed with spas, it is served at the end of a hearty meal, so that - in advance! - mitigate the consequences.

INGREDIENTS

500 g matsuna (matsoni)
3–4 tbsp. l. full fat sour cream
1/2 cup dzavar wheat flour
1 egg
3 tbsp. l. flour
a small bunch of cilantro and mint for serving

For refilling, optional

2 medium onions
3 tbsp. l. ghee

STEP-BY-STEP COOKING RECIPE

Step 1

Wash wheat grains in cold water, place on a sieve. Place the dzavar in a saucepan, add plenty of cold water, bring to a boil, cook until soft, 20–25 minutes. Place on a sieve and let the liquid drain.

Step 2

Beat the egg with the sifted flour and salt. Whisk the matsoni with sour cream in a thick-bottomed saucepan, add the egg mixture and beat until smooth. Add cereal and stir.

Step 3

Dilute the resulting mass with 2–2.5 glasses of cold water (the amount of water depends on the thickness of the matsoni), pouring it in gradually. As a result, the mass in the pan should be neither thick nor too liquid.

Step 4

Place the pan on low heat (if the stove is gas, then on the divider) and bring to a boil, stirring frequently with a whisk. Once the mixture starts to warm up, stir it continuously to prevent it from curdling. When the soup boils, reduce the heat to low and simmer for 15–20 minutes, stirring occasionally.

Step 5

While the soup is cooking, prepare the dressing if desired: chop the onion very finely, heat the oil in a frying pan, add the onion, fry, stirring, until golden brown, 15 minutes.

Step 6

Finely chop the cilantro and mint leaves. Pour the hot spas into plates, season with fried onions and butter, sprinkle with herbs, and serve immediately.

www.gastronom.ru

Spas recipe Armenian

In the Europeans’ idea of the Caucasus, in the morning after large or small feasts, representatives of this region “escape” from a hangover by eating fresh khash. But this is a misconception, because the fermented milk soup Spas can compete fairly with the healing qualities of khash. Thanks to the fermented milk drink matsun, spas has the qualities of an excellent remedy for improving digestion. And, of course, it is eaten not only to cure a hangover. Spas is fed to children, it is cooked especially for the sick to speed up recovery, spas is also necessary for intestinal diseases, but in this case it should be cooked only with rice. It is low in calories, but at the same time very filling, has a delicate taste with sourness.

The soup is delicious both warm and cold. When cold, Spas is tasty and very useful in the hot season. It is usually prepared from the national drink matsun and wheat grain dzavar, but rice is also perfect for this soup; it gives Spas a delicate taste and wonderful aroma. To prepare it, housewives use small tricks, which we will tell you about now, and photos of preparing Armenian Spas soup will clearly show you how to cope with the task correctly and tasty.

The story of soup saved

There are about a dozen recipes for Spas, this is due to the fact that in each locality Spas is prepared according to its own recipe and different herbs are added. Spas or tanapur (from the words tan - a well-known drink made from matsun, and apur - soup) is a unique dish, it warms in the cold, refreshes in the heat, and perfectly satisfies hunger. The history of this dish is as ancient as itself. Armenian people. The fact is that Spas is for an Armenian, what okroshka is for a Russian, pilaf for an Uzbek, pizza for an Italian, this is an integral part of the culture of the people.

Where did the name of this wonderful soup come from? It is not known exactly, but there is a legend that one day Russian officers, lost in the mountainous area, knocked on the house of a local Armenian, asking to spend the night. Hospitable Armenians invited them into the house and, according to tradition, seated them at the table. There was so little food in the poor man's house that it would have been impossible to cook a full dinner. But resourceful housewife found a way out of the situation, she prepared a delicious hot soup from the leftover matsun and wheat. The officers enjoyed the prepared soup and said: “You saved us, brother, you saved us!” Since then, the Armenian tanapur soup has another name - Spas.

Soup ingredients

Matsun – 500 grams
Boiled water – 500 grams
Steamed rice – 100 grams
Sour cream – 70 grams
Flour – 20 grams
Chicken egg – 1 pc.
Fresh mint – 4 sprigs
Cilantro – 2 sprigs
Salt – 15 grams

The process of preparing sasa

First, let's take all the necessary ingredients.

Let's prepare the necessary ingredients

For the soup we need rice, which should first be sorted and soaked in cold water to swell.

The egg is the base of the soup, beat well with salt

Add a little flour to the egg

Grind the flour well until the lumps disappear

Add matsoni to the mixture of eggs and flour and stir everything again

Add sour cream and mix again

Add the required amount to the soup boiled water and bring it to the consistency you need

Place the rice in a colander and let the water drain

Pour the rice into the future soup and place the pan on the fire. Now the soup should be stirred continuously until it boils so that it does not curdle, this will take about 25 minutes

In the meantime, while the soup is boiling, the rice will be ready

Well, that's all, the soup is ready. It can be served slightly cooled and is better served with aromatic fresh cilantro and hot pepper Chile

A lot can be said about the benefits of Spas or tanapura, as the ancient Armenians used to say, because any of its ingredients carries only one benefit for the body. And all together they are healers for humans. The main component in Spas's recipe is matsoni, it contains calcium and protein, as well as essential microelements - iron, phosphorus, it is rich in vitamins K, D, A, PP. Fermented milk matsun is obtained through the fermentation process and brings great benefits to the body thanks to the oxidation process.

Matsoni plays an important role in human digestion and helps to cope with excess weight. Rice has enormous benefits; it contains such important vitamins for humans as K, PP, H, E, vitamin B, as well as boron, calcium, potassium, sulfur, phosphorus, chlorine, and various amino acids.

Another benefit of rice is that it contains virtually no fiber. Rice is very useful for stomach diseases, ulcers and gastritis; due to the enveloping property of rice, it is good for inflammatory diseases. The vitamins contained in rice strengthen the heart muscle, blood vessels, and contribute to the production of energy beneficial to the body. The combination of fermented milk product and rice provides the body with undeniable benefits, helps cope with many ailments, and cleanses the body of waste and toxins. Discover this great dish and always be healthy!

Spas is something that is geographically confined to the territory of Armenia. If half the world is vying for minced meat wrapped in grape leaves, calling this dish in their own way, some cabbage rolls, some dolmia, some dolma, then saved - this is a pure patent of Armenia. Everyone eats him there. They are used as a supplement after operations, they eat it when they don’t feel like eating anything at all. It is given to children and elderly people for the purpose of “refueling”. A very unusual combination of slightly sour soup and refreshing mint.

So: I propose a soup based on sour yogurt. Ricebt is essentially simple in terms of ingredients and preparation process.

What do you need:

A liter of matsoni (or matsun) - kefir will not work, you don’t even need to experiment. If you live abroad, you can try Plane Yogurt produced in some Middle East country. Personally, I stole a little while visiting an Armenian restaurant and then at home, observing the peculiarities of the technology, I fermented three liters of milk.

Onion head.

Tablespoon of flour

Half a glass of rice (traditionally wheat grains are added, but in my opinion rice gives a more noble flavor).

Butter

5 tablespoons of dry mint.

Mix matsoni and water in a ratio of 1 to two (more water) and put on fire. The pan will remain open throughout the entire cooking process, so add one extra glass to two liters of water - that’s how much we’ll lose during the cooking process.

We know that any fermented milk product coagulates into cottage cheese when heated. We don't need cottage cheese. Cottage cheese is a failure! You need to manage to bring the mixture to a boil in its original form. We achieve this by observing the following diamond rules:

1. Before putting on the fire, mix the egg with a spoonful of flour (adding a little water) and pour the resulting mixture into the main solution.

2. there must be fire Very weak.

3. need constantly, I I emphasize- Stir constantly until it comes to a boil.

All three rules serve the same purpose - not to let things get to a point! But the most important thing is namba rule 2. You will have to stir for a long time, a very long time. At first it will seem that the mixture will boil quickly, then mirages will begin in the form of gurgling. Keep stirring! Then a depressing state will set in and it will begin to seem like this is a dream and it will NEVER boil. Next, you will involuntarily begin to think about me, each to the extent of your depravity. I will not be offended and will be understanding. Whoever reaches this level can rejoice. Because after 15 minutes the mixture will boil :-). Those who did not wait go to pour the curd mass into the toilet.

So, as soon as the first bubbles appear, indicating that we are boiling, put the spoon aside and work on the remaining ingredients. The main difficulty is over! Now:

Pour the rice into boiling water and stir for a couple of seconds.

We cut the ackee onion for frying, like this:

Fry the onion for creamy oil:

Add the onion to the soup and stir for a couple of seconds. Now comes the most crucial moments of the preparation process - we begin to turn the mixture into Spas using mint. Of the five prepared tablespoons of mint, add three to the soup. And mix:

Leave Spas to boil for 10 minutes, stirring occasionally. Until the rice is ready. After this period, before putting out the fire, throw in a large knob of butter and 2-3 teaspoons of salt:

and after extinguishing the fire, add the remaining two tablespoons of mint and leave to simmer for about 5 minutes. Do not stir!

Spas is ready:

It can be eaten both hot and cold. The taste will be different. It goes amazing with grilled beef. I directly throw pieces of fried beef into a bowl of Spas and get a whole new taste. By the way, onions miraculously turn from onions into tender crunchy pieces that do not resemble onions in any way.