Azerbaijani Yogurt Soup

Today I made yogurt soup. Yes yogurt soup!!!. Perhaps it makes you curious or surprise to hear about it. But it is a very tasty soup made of Greek yogurt along with variety of fresh herbs and cereals. I have to mention this yogurt soup is different from other famous yogurt soup which is called Ayran ashi, and is popular in Iran, Turkey, and Republic of Azerbaijan.

By the way,  have you ever thought there is a connection between sense of smell with your memory? I mean deliciousness and beauty of a food is not a only factor which give you a pleasure but also memories with that food makes it double delicious. It remind us our beloved family or friends we were together and even can give you positive or negative impressions.

For instance, this yogurt soup reminds me of times when I was child and my mother made this soup for a picnic, We had an amazing happy family time together full of fun, laugh and just love, and anytime I cook it, it’s smell takes me back to those days that will never come back again.

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Ingredients
500 g Greek yogurt
4 cups water
1 medium onion, finely chopped
300 g mixed herbs includes: chives or spring onions, spinach, parsley, coriander , tarragon ( if tarragon is not available, use 1 Tbsp of dried tarragon)
4 cloves of garlic
1 small fresh chilli pepper
1 cup cooked chickpeas
1 cup cooked pinto beans
½ cup oats
2 beef stock cubes
1 Tsp dried mint for garnish
½ Tsp turmeric
½ Tsp sweet paprika
Salt to taste
2 Tbsp vegetable Oil

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Preparation
In a big pot with yogurt, add 4 Tbsp water and mix until combined well. Add oat, beef stocks, turmeric, sweet paprika, salt and dried tarragon to the yogurt mixture and allow to cook for 15 minutes on a low heat until boiling. Stirring occasionally.

 

 


Heat the oil in a pan and saute chopped onion until soft. Set aside.
Once yogurt mixture started to boil, add oil, cooked chick peas and pinto beans, grated garlic, chopped herbs, sautéed onion and chilli pepper.

 

 


Stir occasionally, cook for 15 minutes on a medium heat.
Fry dried mint in a dash of oil and once soup is ready garnish with fried mint.
Bon appetite

 

 

 

 

 

 

 

 

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