Spas

Ingredients

• 1 kg matsun or full-fat plain yoghurt
• 1 egg
• 20 g plain flour
• 800 ml water
• 100 g coarse bulgur (dzavar)
• 1 onion, about 150 g, finely diced
• 50 g butter
• 1 tbsp dried mint
• 10 g salt
• 20 g coriander or parsley, chopped

Allergen screen

Found: gluten · dairy · egg

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Simmer the bulgur in the water until the grains are tender and the water has gone cloudy with released starch, about 15 minutes. 15 min
2. Whisk the matsun with the egg and flour until completely smooth, with no lumps clinging to the whisk.
3. Temper it: stir in several ladles of the hot bulgur liquid one at a time, then pour the loosened yoghurt back into the pan.
4. Cook on low heat, stirring constantly and scraping the base, until the soup thickens enough to coat the spoon and the surface only trembles. Do not let it boil.
5. Fry the onion in the butter until golden at the edges, pull the pan off the heat, stir the dried mint into the hot butter and pour it over. Salt now, and scatter the herbs.