Yogurt soup with wheat and chickpeas chickpeas
We would like to offer you today hot yogurt soup from wheat and chickpeas chickpeas. The preparation of the soup is very similar to yogurt soup "Yaila", only rice should be replaced with wheat grains and chickpeas.
Ingredients
| wheat grain (grain for ashureh) 1 tbsp. |
| chickpeas 1.5 tbsp. |
| butter 1 tbsp. |
| meat broth or water |
| salt |
| dried mint |
| ground red pepper |
| FOR THE SOUP SAUCE: |
| yogurt 1 tbsp. |
| flour 1 tbsp. |
| egg yolk 1 pc |
Instructions
Step 1
Rinse the wheat and chickpeas and soak them in enough water overnight before making the soup. The next day, drain the water from the bowl with the grains and chickpeas, put them in a pressure cooker, add 5 tbsp. of water or broth and boil them until soft.
Step 2
In a separate bowl, beat the egg yolk and flour well, add the yogurt and 1-2 ladles of broth and stir the mixture very quickly so that the yogurt does not have time to curdle. Add the mixture to the soup in a thin stream, stirring thoroughly. In a small skillet, melt butter, add dried mint and coarsely ground red pepper. Then add this sauce to the soup. Now we can salt the soup. Bring it to a boil. The soup is ready! Bon appetit!
