Hi Friends! We’ve been gone for a week and I’m sure you’ve missed us. If you follow us on Instagram you may have seen that we went out of town to a lake house this weekend, it was amazing! I made a ton of food and even tricked my friends with an amazing vegan cheesecake! Stay tuned because I will be sharing many of these soon once they’re a little more perfected. However, to finish off this busy week I bring you one of my favorite recipes from my mom’s kitchen. Armenian Yogurt Soup.
This recipe is a classic Armenian recipe that my mom’s family has modified throughout generations! It was one of my mom’s favorite recipes, it’s creamy, comforting and flavorful. I’ve heard that when you visit Armenia, this soup is served with dinner at almost every restaurant and I see why, because it’s delicious!
I make my mom’s exact recipe and it’s super easy, takes only about 30 minutes and you can make it all in one pot! It also uses shells which I prefer to the barley that is used in a more traditional recipe. You can also make it chilled for summer by cutting out the egg here and not simmering the soup. I know you won’t need that idea at the moment but trust me you’ll love it when it’s warm outside.
If you’re looking for more cozy winter soup recipes, I have you covered with everything you need to get you until the end of March:
Until Next Time,
Jackie
One Pot Traditional Armenian Yogurt Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 servings 1x
- Category: Soup, Dinner
- Cuisine: Armenian, Vegetarian
Description
This yogurt soup is a staple in Armenian culture. Made with yogurt and tons of herbs and spices it’s quick, easy and loaded with flavor!
Ingredients
Scale
- 1 container greek yogurt (3 cups)
- 5 shallots, finely chopped
- 1 head garlic, minced
- 3 tbs olive oil
- 1/2 cup fresh dill, chopped
- 1/4 cup dried mint
- 2 tsp red pepper flakes
- 3 cups vegetable stock
- 2 egg yolks
- 2 cups water (more if you need to thin it out)
- 1 1/2 cups dry medium shells
Instructions
- Heat the oil over medium heat in a large pot. When the oil is heated cook the shallots and garlic until the shallots are translucent. Then, add in the red pepper flakes, dill and mint and stir until all the ingredients are combined.
- In a medium size bowl, whisk the egg yolks into the yogurt. Separate the yolks from the whites why rolling the cracked eggs between shells until just the yolk is left. Pour the egg yolk and yogurt mix into the pot along with the vegetable stock and water and whisk it together until fully incorporated.
- Next, bring the soup to a boil and pour in the dry shells. Turn down the heat and simmer for 15 minutes until the noodles are cooked. You may need to add in more vegetable stock or water to thin it out once the noodles are cooked.
- This soup reheats great but throughout the week the noodles soak it up so you usually have to add some water to reheat it! Serve with grilled pita bread.
