Description
This yogurt soup is a staple in Armenian culture. Made with yogurt and tons of herbs and spices it’s quick, easy and loaded with flavor!
Ingredients
Scale
- 1 container greek yogurt (3 cups)
- 5 shallots, finely chopped
- 1 head garlic, minced
- 3 tbs olive oil
- 1/2 cup fresh dill, chopped
- 1/4 cup dried mint
- 2 tsp red pepper flakes
- 3 cups vegetable stock
- 2 egg yolks
- 2 cups water (more if you need to thin it out)
- 1 1/2 cups dry medium shells
Instructions
- Heat the oil over medium heat in a large pot. When the oil is heated cook the shallots and garlic until the shallots are translucent. Then, add in the red pepper flakes, dill and mint and stir until all the ingredients are combined.
- In a medium size bowl, whisk the egg yolks into the yogurt. Separate the yolks from the whites why rolling the cracked eggs between shells until just the yolk is left. Pour the egg yolk and yogurt mix into the pot along with the vegetable stock and water and whisk it together until fully incorporated.
- Next, bring the soup to a boil and pour in the dry shells. Turn down the heat and simmer for 15 minutes until the noodles are cooked. You may need to add in more vegetable stock or water to thin it out once the noodles are cooked.
- This soup reheats great but throughout the week the noodles soak it up so you usually have to add some water to reheat it! Serve with grilled pita bread.