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| Yoghurt Soup |
Ingredients
1/4 glass rice
5 glasses of water
2 glasses of plain yoghurt
1 egg
2 tablespoons flour
2 tablespoons butter
2 teaspoons dried mint or tarragon
1 teaspoon salt
Cooking Instructions
First boil rice in five glasss of water with salt until soft. In a bowl, beat the egg and flour well, and later add yogurt and mix. With one tablespoon water lighten up this mixture. Put the yoghurt blend in a pot and start cooking on very low. It's important that you start with low heat, otherwise yoghurt would curdle. Give yoghurt some time to get used to heat. Cook on low heat for fifteen minutes and keep stirring. Slowly pour in rice along with water into the soup. Keep stirring. Firstly let it boil on medium and later turn it down and cook for another ten minutes. Heat butter in a pan. Once it sizzles, add mint flakes and stir for thirty seconds. Then, pour it into soup.
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