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Beef beef on matzoni

Beef Ovdukh on Matsoni

A light, appetizing dish with a refreshing flavor. Beef ovdukh on matsoni is a traditional Georgian cold soup, made much like our beloved summer okroshka. I came across this recipe on a page-a-day calendar, and I even remember the sweltering date — July 16, right at the peak of a heat wave. I'd already had my fill of okroshka made with kvass and with whey, so I decided to mix things up and get to know another side of Georgian cooking. Hot Georgian dishes are famous far and wide, but the same can't be said for the cold ones — and they're so refreshing during the kind of scorching summer Georgia knows well.

Arkady and Svetlana

Recipe author

Composition / ingredients

Servings:

Beef

400

Matsoni (Georgian yogurt)

Cucumbers (fresh)

320

Green onions

120

Sugar

Fresh cilantro

Dill

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 6 g

Fats 17 % 2 g

Carbohydrates 33 % 4 g

61 kcal

GI: 75 / 0 / 25

Cooking method

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I mix a quart (1 liter) of Georgian matsoni yogurt with a quart of cold filtered water. I peel and slice the cucumbers and chop the scallions, cilantro, and dill. Meanwhile, the beef is simmering. Once it's done, I let it cool and cut it into small cubes. I put everything except the meat into a deep pot, add the salt and sugar, then pour in the matsoni-and-water mixture and stir. When serving, I add a little of the chopped meat to each bowl of ovdukh. It's simply wonderful when the thermometer is off the charts — you won't be able to stop, so for a big family or a crowd I'd recommend making a double batch. Summers vary, but sometimes the weather is so hot you can't bear anything warm at all — except, of course, hot tea, which (as we all know) you sip rather than eat, even in the fiercest heat.