Hot Buttermilk Soup

Hot Buttermilk Soup

How is hot buttermilk soup, one of the most delicious dishes of Eastern and Southeastern cuisine, made? The secrets of the soup's taste and nutritional values are here! The soup enriched with wheat, chickpeas, strained yogurt, and bone broth is actually the cold soup that Anatolia enjoys throughout the day. When you combine boiled legumes with strained yogurt and spices, it only takes 15 minutes. You can enjoy buttermilk soup in both summer and winter; in summer cold with mint and ice, and in winter hot with butter and red pepper flakes. The preparation of hot buttermilk soup, which is quite easy and delicious, includes the exquisite aroma of fried tarragon and onions in its sauce. Enjoy your meal..

Ingredients
  • wheat for Ashura - 140.03 grams boiled in water overnight and soaked
  • chickpeas - 160.03 grams soaked overnight
  • bone broth - 200.03 grams
  • salt - 0.03 grams
  • strained yogurt - 200.03 grams
  • egg - 50.03 grams
Preparation Info
  • Prep Time: 20 min
  • Cook Time: 100 min
  • Rest Time: 20 min
  • Serving: 4 people
  • Difficulty: Easy
  • Meal Type: -
Steps

  1. Boil the wheat with the water left overnight. Boil the chickpeas separately after draining the water.

  2. Put the wheat and chickpeas in the same pot with the water, add the bone broth, and boil for 10 minutes adjusting the salt.

  3. Whisk the yogurt and egg in a separate bowl until smooth. Take a ladle of the boiling soup and mix it quickly with the eggyogurt mixture.

  4. Add all the yogurt to the soup, mix and bring to a boil, then turn off the heat.
  5. In a separate pan, melt butter, olive oil, and onion slowly until translucent. Add the red pepper flakes last and turn off the heat.
  6. Serve with onion sauce and dried tarragon.
Allergens
  • Gluten
  • Laktoz
  • Yumurta