Saved Armenian soup

Step-by-step cooking

1. Step 1:

   

   Preparing the ingredients. A real savior will turn out only if you do not deviate from the traditional composition of the ingredients of the dish. But ingredients like matzoni can't always be found in the store. Therefore, you can take the usual fatty kefir. In this case, the amount of water should be reduced by half. Wheat can also be replaced with bulgur or couscous if desired.

2. Step 2:

   

   Wheat is well washed and soaked overnight, it will swell well, which will shorten the cooking time and the soup will be richer and tastier.

3. Step 3:

   

   Then drain the water, wash the wheat and cook in salted water for about 25 minutes.

4. Step 4:

   

   In a separate bowl, beat the egg with salt with a fork.

5. Step 5:

   

   Add a tablespoon of sifted flour. Mix the mixture thoroughly so that there are no lumps.

6. Step 6:

   

   Add matsun and water to the egg mixture.

7. Step 7:

   

   Mix the mixture well until smooth. The mixture should be thick as sour cream in consistency.

9. Step 8:

   

   Pour the mixture into a saucepan with grits and put it on fire. Bring it to a boil, stirring with a wooden spatula.

10. Step 9:

    

    Peel and finely chop the onion.

11. Step 10:

    

    In parallel, heat a piece of butter in a frying pan and fry the onion until golden.

12. Step 11:

    

    Reduce the heat to medium and cook the soup, stirring constantly so that the mixture does not curdle.

13. Step 12:

    

    Finely chop the coriander and parsley greens and put them in a saucepan with soup.

14. Step 13:

    

    Put onion toasting with butter in the same place, mix. Cook for about 10 more minutes. Turn off the fire.

15. Step 14:

    

    Let the soup stand under the lid for about 15 minutes. Serve hot or cold, with fresh herbs and bread. You can throw a couple of mint leaves, with such a serving, the spas will be especially refreshing. Bon appetit!