Tahnabour -Armenian Yogurt Soup
Slightly tangy, rich and minty soup that soothes one's soul!
Ingredients
- 2 cups chicken broth (lower sodium or unsalted)
- 1 handful quick-cooking barley
- 1 16-oz. container of plain yogurt (Not Greek-style)
- 1 egg, beaten
- 2 Tbsp. butter, melted
- ½ medium onion, finely minced
- 1 Tbsp. dried mint, crushed
- salt, to taste
Instructions
- Place chicken broth in a large saucepan, add a handful of quick-cooking barley, and cook until barley is tender, about 12-15 minutes. Set aside to cool.
- In a mixing bowl, add the plain yogurt, and whisk in one beaten egg until well combined. Set aside.
- Meantime, in a skillet, melt 2 Tbsp butter, and saute the minced onion, over a low heat until onions begin to caramelize, about 5-7 minutes; stir in 1 Tbsp. dried, crushed mint. As soon as the onion and butter turn a light brown, remove skillet from heat.
- Once the chicken broth and barley have cooled, vigorously whisk the yogurt-egg mixture into the saucepan, then stir in the onion-mint mixture. Season with salt according to your taste. Heat ever-so gently, stirring constantly, until a slight simmer has been reached, about 5 minutes.
- Serve immediately.
Notes
NOTES:
When heating leftover Tahnabour, use a low heat, stirring often, to prevent curdling.
To make this a heartier soup, add kufteh meatballs.
Tried this recipe?Let us know how it was!