Armenian soup "Sebas"

Description

One of the most popular dairy soups in Armenian cuisine. The combination of yogurt, wheat and lots of coriander make this dish very useful and quite satisfying. Soup "Sebas& quot; perfectly restores the immune system, lowers blood pressure, relieves and prevents hangovers. Very tasty - treat yourself!

Ingredients

Yogurt

500 мл
Water

400 мл
Wheat

100 г
Chicken egg

1 шт
Flour

1 ст. л.
Onion

1 шт
Butter

1 ст. л.
Cilantro

1 пуч.
Salt

Cooking

For cooking this dish, rinse and soak overnight wheat. Sometimes it is replaced by bulgur or rice, in an extreme case, pearl barley. But the real soup "Sebas" prepared from wheat (jawar).

The next day, the remaining wheat will be much softer, and therefore the cooking time is significantly reduced (cooking time does not include any steeping grains). In the same water in which soaked grain, it needs to be put on the fire and cook until until all the grain is revealed. Then the remaining liquid poured into a container and allow to cool.

Melt the butter in a pan and

fry the onions, cut into small cubes. You want to cook until light Golden brown.

In a saucepan, which will cook the soup, break the egg, add a pinch of salt and flour.

Lightly beat with a fork or whisk until smooth, to avoid lumps.

Then add yogurt and

mix well until smooth. I kicked up the mixer on a low speed.

Now you need to dilute the mass with cold water. Pour of the water is in yogurt, not Vice versa! Otherwise lumps you can not avoid! Pour water gradually, until you are satisfied with the thickness! Maybe you will be a lot of 400ml of water is a matter of taste. Even the yogurt can be of different thickness and acid.

Now add the soaked cereal and mix well.

To put the future of the soup on a medium heat. The weak do not need, otherwise the soup will boil forever. Here is important... At the beginning of cooking, until boiling, "Sebas" we need to STIR REGULARLY! This is the MOST important point for making the right Savior! If this is not done, the soup will curdle and be spoiled. Edible, certainly, but not aesthetically pleasing. Do not have to stir constantly, just from time to time, but quite often! And the hotter the soup, the closer it is to boiling point, the more and more energetic! So move away from the plate do not advise!

In that moment, when the soup starts to boil, it is very important constantly and vigorously to prevent! But as soon as it boils, reduce the heat to low, add the fried onion together with butter, cover with a lid (not tight!) and... to leave alone! To interfere now it is enough sometimes.

Here is another grandma's secret: if you leave the soup with a wooden spoon, your soup will never run away! Tested! Cook for 10-30 minutes. It depends on your cereals! That is, just until tender. It is important not to overcook it to mush! Grits should be soft, but remain tselenky, not overcooked, felt the tooth!

Chop the cilantro and

to add to the finished soup. Add salt to taste.

Pour into bowls. Sour cream and butter you can add to taste. Bon appetit!!

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