In traditional Armenian cooking there is a soup called “sour milk soup”. These days it’s often made with yogurt, but is still considered a healing food for those in need of some nourishment. It can be made with mint, but can also be made with grape leaves, beet greens, and/or spinach. This recipe, from the area of Martuni, calls for both greens and cilantro for a nice, fresh taste.
The addition is peas to this particular recipe makes this an even more nutritious soup that’s perfect for cooler weather. The base of this soup is Greek yogurt, egg, and a little bit of flour. For a richer soup use the whole milk yogurt as it will impart a creamier texture and flavor to the soup.
Blend the peas into the yogurt and egg yolks and stir well. Next add in water and set to simmer on the stove for 30-40 minutes.
At the end add the greens, the cilantro, and some butter and salt for flavor. Then remove from the heat and cover, allowing the flavors to meld together.
Serve this soup served alongside some bread for a soothing meal that also happens to be vegetarian.
Yogurt Soup (Tanapur of Martuni)
2h 35m prep time
50m cook time
- 1 2-lb tub Greek yogurt
- 1 16-oz bag frozen sweet peas, thawed
- 1 cup beet greens or spinach
- 1/2 bunch fresh cilantro
- 1/3 cup all-purpose flour
- 2 egg yolks
- 2 tsp salt
- 3 Tbsp butter
- 4 cups water
- In a large pot, whisk together the Greek yogurt, egg yolks, flour and fresh peas until well mixed. Add cold water and continue whisking.
- Put the pot on the medium-high heat and stir with a wooden spoon until boiling. Reduce heat to low and simmer for 30 to 40 minutes.
- When the peas soften, add roughy chopped fresh greens and cook for 5 minutes.
- Add the salt, butter and finely chopped cilantro and remove the pan from the heat. Cover and allow flavors to meld for 2-3 minutes before serving.