How to cook saved Armenian from kefir. Recipe for salvation: traditional Armenian soup tan-apur. Soup history

From this amount of products, you can cook saved for 4-5 people.

Armenian spas on yogurt - recipe with photo:

To prepare spas, it is necessary to rinse and soak the wheat in boiling water overnight. Sometimes it is replaced with blgur or rice, in extreme cases - pearl barley.

The next day, the swollen wheat will be much softer, and therefore the cooking time will be significantly reduced. In the same water in which the cereal was soaked, it must be put on fire and boiled until all the grains open. Then pour the remaining liquid into a separate container and allow to cool.

In the meantime, you can prepare the onion stew. To do this, finely chopped onions are sautéed in a small amount of butter or ghee (half a portion - 25 g) until a light golden hue. If you want to make it dietary, then onions and butter can be completely excluded from the recipe.

Pour flour into the cooled groats and mix so that there are no lumps left.

Then add the egg and mix again until smooth.

Now you need to add matsoni to the wheat and mix. If it is too sour, then 1-2 tablespoons of sour cream are added to the spas. Matsoni can be replaced with kefir.

After that, add onion frying with oil.

Now you need to dilute the matsoni with water. To do this, you can use the water left after cooking wheat. Fill the missing volume with chilled boiled water. Depending on the density of the matsoni, the amount of water added is regulated. Spas should not be too liquid. Then put it on medium heat and bring to a boil, stirring frequently. The more the spas heats up, the more often it needs to be stirred so that the matsoni does not curdle. After boiling, continue cooking without stirring over low heat. After 10 minutes, add oil, salt and remove from heat.

When serving, sprinkle with Armenian soup, spas, finely chopped fresh cilantro. It can be replaced with dried, and also add a little mint.

A photo recipe for Armenian soup saved was prepared by Sargsyan Gayane (gayane74) for a women's site.

Step-by-step recipes for the Armenian soup "Spas" with kefir and matsoni, sour cream, bulgur, rice

2018-06-30 Marina Vykhodtseva

Grade
prescription

3419

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

3 gr.

carbohydrates

6 gr.

60 kcal.

Option 1: Classic Armenian Spas Soup

Spas in Armenia is as popular as borscht in Ukraine, and we have okroshka. This sour-milk soup is prepared on weekdays and holidays, it is served on the table of the dearest guests. It is also believed that the dish has a mass useful properties, helps sick people get out of bed and stands guard over immunity. In general, it makes sense to cook it and try it.

Ingredients

1 liter of matsoni;
1 egg;
1 liter of water;
1 st. l. flour;
40 g butter;
1 tsp dry mint;
40 g cilantro;
1 head of onion;
120 g of wheat groats.

Step by step recipe for classic Armenian soup

For a real Armenian soup, you need dzavar wheat groats. Since it takes a long time to cook, you can soak it overnight. After that, cook almost until soft, but not in the soup, use a separate pan. Strain the wheat groats into a sieve.

We take a pot for cooking soup. We break one large egg into it and throw flour, add a pinch of salt. Beat well, then add yogurt and stir.

We measure out cold water and add to the matsoni. In no case do we do the opposite, otherwise lumps cannot be avoided. If suddenly the matsoni is not very thick, then you can reduce the amount of water a little.

Now we fall asleep wheat groats, which we have almost ready and put the soup on the stove. We make a strong fire so that the dish boils quickly, be sure to stir. According to the rules, a wooden spoon or spatula is used.

Melt the butter, fry the chopped onion in it until golden brown, you do not need to overdo the vegetable. Checking the soup. If it boils, then add fire and cook under the lid for ten or fifteen minutes, now you need to bring the cereal to full softness.

We shift the fried onion head into the soup, stir, salt, pour the pounded dry mint. At the very end, we throw finely chopped cilantro. In no case do not replace dill or parsley. Stir and pour the Armenian soup into bowls. We immediately serve the dish to the table.

In Armenia, matsoni is called matsun, sometimes the soup is cooked on kefir. Basically, any fermented milk product. If it has a low fat content, then just add a couple of tablespoons of good thick sour cream.

Option 2: Quick Recipe for Spas Armenian Soup

This version of the Armenian soup can be made in just fifteen minutes, as it is prepared with semolina. Incredibly simple and easy recipe. Greens are added according to the list and there really should be a lot of it.

Ingredients

500 ml yogurt;
egg;
0.5 st. l. flour;
50 g cilantro;
0.5 tsp mint;
500 ml of water;
2 tbsp. l. semolina;
1 onion;
35 g butter.

How to quickly cook soup "Spas"

Beat the egg with flour and yoghurt, dilute with water and set to heat up. Immediately chop the onion and fry a little in oil.

Add to boiling liquid semolina, mix and add the onion. Boil until boiling, add chopped cilantro with mint.

We warm the soup over low heat for a minute, turn it off. Pour into bowls. As it cools, it will become thicker, this must be taken into account.

Instead of semolina, you can use other small cereals, such as rice or wheat chips. It cooks a little longer, but it will turn out close to classic version result.

Option 3: Spas Armenian Soup with Kefir Rice

With wheat groats, a delicious soup is obtained, but it is cooked for a very long time. There is a way to cook a dish much faster. Here is another well-known recipe for the Armenian Spas soup, which can be served hot or cold, it all depends on personal preference and the time of year.

Ingredients

0.5 l of kefir;
egg;
3 tablespoons of rice;
20 g cilantro;
bulb;
3 tablespoons of oil;
a spoonful of flour;
5 mint leaves;
0.5 l of water.

How to cook

Rice pour cold water, let stand. Mix the egg with flour and add half a teaspoon of salt to them. We bring to uniformity, pour kefir with water and put on the stove. It is important to constantly stir until boiling, lifting the thickening mass from the bottom. Otherwise, the soup will not be homogeneous, lumps, egg clots will appear.

We rinse the rice, by this time it is already swollen. Add to kefir when boiling and immediately remove the fire. Stir, cook the rice until soft.

Cut a small onion into cubes. Usually it is fried in butter, but vegetable fats can also be taken. Add to the soup, once the rice is cooked, stir.

We chop mint and cilantro. If fresh herbs are not available, then dried herbs can be used. We fall asleep in the finished soup. Don't forget to taste the salt at the very end.

In the spicy version, the Armenian soup is also very tasty, you can pepper the total mass or add spices individually to the plates.

Option 4: Spas Armenian soup with bulgur and sour cream

Another recipe for the Armenian soup "Spas" on kefir, but it is prepared with bulgur. This is also wheat groats, it cooks relatively quickly, great for national dish. Since kefir itself is not fat enough, sour cream will be added to it. We choose a non-acidic product of 20-30%.

Ingredients

1 liter of kefir;
a glass of sour cream;
500 ml of water;
90 g bulgur;
2 onions;
2 tablespoons of flour;
50 g butter;
large egg;
30 g cilantro.

Step by step recipe

Groats in this recipe do not need to be cooked separately. Just pour boiling water over it, stir and let it swell for half an hour, the bulgur will almost come to readiness, then drain into a sieve.

If the egg is small, then we take a couple of things. Beat with flour and salt, dilute with sour cream, then kefir and water. We add the ingredients in this sequence in increasing liquid so that lumps do not appear. It is best to use a whisk to stir. We send a saucepan with fermented milk products to the stove.

While the base of the soup is warming up, prepare the onions. Just fry in oil. Do not forget to stir the yogurt with sour cream often. After boiling, we throw bulgur, mix and simmer for ten minutes.

We put the onion in the pan, stir and again let the Armenian soup boil, boil, salt again, if necessary, and season with cilantro. We cover, we let it brew. Mint is introduced at will also at the very end of cooking the Armenian soup.

Instead of water, you can dilute fermented milk products with broth, but not fatty and always cold, in general, all ingredients should have approximately the same temperature when mixed.

Almost every housewife knows how to cook a delicious chicken or a pie. The second dishes are successful for most. Put a sufficient amount of meat, sprinkle with fragrant herbs - and any man will gladly ask for an addition. But the majority of the stronger sex treats the first courses with a chill. But maybe we just don't know how to cook them? Try to make an Armenian spas soup. Original, bright and at the same time light, it will appeal primarily to adherents of a healthy lifestyle.

Main Ingredients

It is somewhat similar to our traditional okroshka. But experts say that this soup is much more interesting and healthier. We trust, but we verify. Therefore, today we are learning how to cook Armenian spas soup. Armenia is famous for its excellent cuisine. If you want to constantly surprise family and friends, then explore the simple, but original and original recipes that she offers.

But back to the first dishes. Spas Armenian soup has an original taste, so if you are cooking it for the first time, you should not make a large portion. Home may simply not appreciate. Experts recommend preparing it after heavy feasts. It is suitable for baby food. This dish has only a few ingredients. These are wheat, kefir, onions and greens. Despite the simplicity of preparation, the Armenian spas soup turns out to be hearty and really tasty.

Dish features

Its taste is really unlike any of the soups we are used to. This is not borscht, not pickle, and not even an ear. But everyone should try it at least once in their life. Its peculiarity lies in the fact that the soup is served cold. This is very true for hot climates. Okroshka is prepared according to the same principle, pouring chopped vegetables with kvass or kefir.

Vegetarian soups are obtained from local chefs thick, rich and very satisfying. However, cooking methods can be very different from each other. Try chopping the vegetables raw and sautéing them first next time. The taste of the resulting dishes will be very different from each other. Sometimes vegetables are even mashed. Depending on this, there are khash, spas, kololik, lobahashu, praise apur, krchik. The choice depends on your personal preference. Today we will consider in detail the recipe for the Armenian spasa soup.

Required Ingredients

The word "saved" makes it clear that the dish refers to lean kitchen. Pas is translated from Armenian as fasting. The use of this soup is welcomed by the church during fasting, as well as other abstinences. The most important components of the soup are matsoni and dzavar. To prepare a dish as close to the original as possible, you need to try to find exactly these products:

Matsoni is a traditional fermented milk product of Caucasian cuisine. It is believed that it is an excellent antioxidant that improves the quality and duration of life. If you can’t get it in your region, then you can replace it with kefir. It won't be exactly the same, but close. The main thing is to choose a quality product with a high percentage of fat content.
Dzavar is a special mountain fine-grained wheat. Prepare it in a special way. The grains are boiled, dried, peeled in stone mortars, and then finally dried. Thanks to this processing, the cereal is cooked very quickly. You can use couscous. This is a different type of wheat, but it is prepared in a similar way.

The recipe for the Armenian spasa soup is quite variable, which makes it possible to cook it at home when you want to diversify the table and offer something new to your family.

In cold and in heat

Indeed, this is a unique dish. It can be consumed cold to quench your thirst on a hot day. But it's just as delicious when served hot. Freshly prepared, it can be eaten hot, and then there is no need to reheat. It is very convenient in the country, where you can use the cellar as a refrigerator.

Ingredients

First consider classic recipe save the Armenian soup. To prepare it you will need:

Matsun - 1 liter. The output of the finished product is approximately 4 servings. For a large family, it makes sense to double the number.
Water - 1 liter.
Wheat - 100 g.
Raw egg - 1 pc.
Flour - 10 g.
Greenery.
Onion and butter for frying.

Salt and spices can be adjusted according to your taste. As you can see, nothing complicated, you can cook this soup at least every day.

Food preparation

A novice cook must remember that most of all he does not tolerate fuss armenian cuisine. The recipe for spasa soup is quite simple, but you need to prepare the cereal in the evening. Wheat grains should be washed and soaked overnight. After that, rinse the grits well again and scatter on a paper towel to absorb excess liquid.

Let's start cooking

Crack an egg into a bowl and season with salt.
Stir with a fork, add flour and set aside for now.
Pour matsun and water into a saucepan. Both products must be cold.
Pour the egg mixture into the saucepan in a thin stream.
Add prepared wheat. As a substitute, you can add couscous or millet.
Put the mixture on fire and stir occasionally with a wooden spatula.
Closer to boiling, start stirring more actively. Cook until the cereal is soft, 5 to 20 minutes.

Your soup is almost ready. But it remains to give it a creamy taste and unique aroma. To do this, finely chop the onion and fry it in butter. After that, we send the frying to the pan, salt to taste and add chopped greens. A little mint will give the dish an original taste. After that, the pan must be removed from the heat and cooled to room temperature. Everything, the soup is ready, you can call the family to the table.

Soup on kefir

This option is better adapted to our realities. The Armenian soup saved on kefir turns out no worse than with traditional matsun. No wheat? Do not despair, it can be replaced with rice and flour. The result will not be exactly one to one, but close to the original. For cooking you will need:

Onion - 15 g.
Kefir - 3 cups.
Egg - 1 pc.
Rice - 3 tablespoons.
Flour - 1 cup.
Butter - 2 tablespoons.
Mint and greens.

As you can see, the composition is very close to the original. But at the same time, all products can be found in the store without any difficulties. Kefir should be diluted with water twice, mixed with egg and flour, brought to a boil over low heat. You can adapt it to your family's tastes, this is a good recipe for kefir. Spas Armenian soup can be made more sour or bland. Add ryazhenka together with kefir - and you will get the taste of baked milk. Not everyone likes it, it's a matter of habit.

Some difficulties

Sometimes instead delicious soup it turns out a mass similar to cottage cheese. This is a little confusing for novice housewives. In fact, there is nothing complicated in making soup, you just need to observe the temperature regime. If you put the pan immediately on a strong fire, then this result is very likely. Therefore, heat the soup carefully and stir constantly. You don't have to know any more tricks. you will succeed great dish which is suitable for the whole family.

Instead of a conclusion

Soup needs to be cooked every day. The first courses perfectly saturate, and at the same time they quite gently affect the mucous membranes and the digestive system as a whole. If you stick to the principles healthy eating if there is a history of digestive problems and gastrointestinal diseases, then the soup saved you is simply shown to be consumed as often as possible.

Armenia is proud not only of its stunning nature, friendly people, but also its amazing cuisine, which you want to discover again and again. Armenian soup is especially popular among connoisseurs. original taste has thanov apur. It is eaten after plentiful feasts, recommended to children, as well as to those who follow their figure. The basis of this dish is wheat, kefir, onions and greens. We will tell you more about the recipe below. Now Armenian cuisine is gaining momentum in cafes and restaurants different countries world, and the first courses, despite the simplicity of preparation, are hearty and really tasty.

Do you think that only representatives of this people can cook Armenian soups? Not at all, the process is so simple that even those who do not like to mess with complex dishes can do it. Every soup has traditional recipe and modern, somewhat simplistic. We will focus on the first option. It is he who is considered a classic and sweeps through the centuries.

Armenian soup khash

Since ancient times, Armenian khash has been considered a dish of the poor. After the ritual sacrifice of a ram, its legs, stomach and offal were given to the beggars, who prepared a rich broth from it. This is able to satisfy hunger for the whole day. That is why it is usually served for breakfast. The garlic included in the composition protects against diseases and colds, and the greens grow in abundance - that's why they put it and now put it, as they say, from the heart. Traditional Armenian khash is made exclusively from lamb or beef legs, you can add a part of the stomach, but this is not necessary.

The ingredients for the soup are:

beef or lamb legs - about a kilogram;
part of the stomach, it is also called a scar - half a kilo;
herbs (parsley, basil, dill, cilantro) - at least 200 grams each;
a couple of heads of garlic;
salt and parsley to taste.

Detail step by step recipe cooking hash soup looks like this:

Soak the legs and stomach, pour them with cold water for a day;
Boil the legs and scar until fully cooked;
Grind the garlic with salt and add to the broth;
Coarsely chop the meat and return to the water;
Finely chop the herbs and put in a deep plate;
Pour the herbs with broth with meat;
Serve hot.

This dish gives a feeling of satiety due to its richness. The soup is very high in calories, so it is not suitable for those who are on a diet. Energy value the legs and the scar are significant. It is advisable to eat khash all winter to be healthy and active. It is better to do it in the morning to get enough. An ordinary pita is perfect for the dish.

Armenian Spas

They say that the soup saved - this is a national Armenian trait. Everyone should try it at least once in their life. What is special about it is that tanov apur is served cold, it perfectly quenches thirst, is good for the immune system and the stomach.

To cook Armenian Spas, you will need:

matsun or kefir - 1 liter;
water - 1 liter;
wheat grains - 100 grams;
butter - 30 grams;
one raw egg;
wheat flour - a teaspoon;
cilantro;
mint;
salt.

The exact Armenian saved recipe looks like this:

Soak the grain in water overnight;
In a separate saucepan, beat the egg with flour and salt;
Pour the resulting kefir and break all the lumps;
Add water;
pour in the swollen cereal;
Put the dish on the stove, but do not bring it to a boil - it will curdle;
fry the onion with butter in a pan;
Add to soup;
Put cilantro and mint;
Remove from stove and cool to room temperature.

You need to cook spas exactly according to the recipe, otherwise nothing will work.

Kololik

The simplest Armenian soup is kololik. Its preparation does not take much time and effort, and the chef in the process gets a real pleasure. Roll yourself meat koloboks and nothing more. After all, a bell is literally a bun. Soup with koloboks.

In order to make this Armenian first course, you will need:

sheep meat - half a kilo;
semolina - about 3 tablespoons;
butter - a tablespoon;
2 chicken eggs;
potatoes - 4 pieces;
3 tablespoons of rice;
a little tomato paste;
any greens;
salt.

To prepare kololak, follow the instructions:

Boil the meat and cool it;
Save the broth - you will need it in the future;
Make minced meat;
Mix minced meat with egg and flour, roll into balls;
Prepare the filling of rice, fried onions and herbs;
Place a spoonful of filling in the center of each ball and seal tightly;
Place the balls in the broth, add coarsely chopped potatoes there and tomato paste;
The dish is served only hot and garnished with fresh onions.

Lobahash

This soup can be prepared as a vegetarian or not. It depends on what kind of broth you take for him.

For lobahashu with beans, take:

red beans - 2 cups;
onion;
half a glass of walnuts;
a tablespoon of flour;
butter - 50 grams;
herbs and spices to taste.

You need to boil the beans in water and cool it. Grind the nuts, fry the flour in a dry frying pan. Divide the beans into 2 equal parts - pass one in mashed potatoes, leave the other in its original form. Add the broth to the flour, fry the onion in butter, chop the greens and combine all the ingredients. Bon appetit.

Praise Aphur

The famous and delicious vospi apur is prepared from the following products:

lentils - you need a glass;
potatoes;
beef - half a kilo;
prunes - 100 grams;
wheat flour;
lamb fat;
carrots;
Luke;
herbs and spices.

Boil the meat, put potatoes in the broth, fry finely chopped carrots and onions in fat, add prunes and water, lentils, then flour to thicken. When the potatoes are cooked, previously prepared and greens are added to it.

Krchik

Armenian krchik is a sauerkraut soup. Armenia is considered the birthplace of this creative dish.

The preparation is simple:

take a pound of sauerkraut;
potatoes;
tomato paste;
oil;
greenery;
dried apricots;

Fry the onion, add to it sauerkraut, tomato paste and dried apricots, pour water and bring to a boil, reduce heat and cook for another 20 minutes. Sprinkle with herbs and serve.

Conclusion

Armenian soups are extremely tasty, while being as simple as possible. They will become the crown dish of any feast and will not take much time from the hostess. The main thing is to invest your soul. Then the taste will be just right.

Spas is what geographically closes on the territory of Armenia. If half the world claims for minced meat wrapped in grape leaves, calling this dish in their own way who are cabbage rolls, who are dolmia, who are dolma, then they saved it - this is a pure patent of Armenia. Everyone has it there. They are reinforced after operations, they eat it when they don’t want to eat anything at all. It is given to children and the elderly in order to "refresh". A very unusual combination of slightly sour soup and refreshing mint.

So: I propose a soup based on sour yogurt. Rizebt is essentially uncomplicated in terms of ingredients and cooking process.

What do you need:

A liter of matsoni (or matsun) - kefir will not work, you don’t even need to experiment. If you live abroad, you can try Plane Yogurt from some Middle East country. Personally, I stole a little while visiting an Armenian restaurant and then at home, following the specifics of the technology, fermented three liters of milk.

Bow head.

Tablespoon of flour

Half a glass of rice (wheat grains are traditionally put, but in my opinion rice gives a more noble taste).

Butter

5 tablespoons dried mint

We mix matsoni and water in a ratio of 1 to two (more water) and put on fire. Throughout the entire cooking process, the pan will remain open, so add one extra glass to two liters of water - this is how much we will lose during the cooking process.

We know that any fermented milk product, when heated, coagulates into cottage cheese. We don't need cottage cheese. Curd is a failure! You need to manage to bring the mixture to a boil in its original form. We achieve this by observing the following diamond rules:

1. before putting on fire, mix the egg with a spoonful of flour (adding a little water) and pour the mixture into the main solution.

2. fire must be Very weak.

3. need constantly, I I emphasize- Stir constantly until boiling.

All three rules serve the same purpose - not to bring things to the curd! But the most key is the namba rule 2. It will take a long time to interfere, oh, a very long time. At first it will seem that the mixture will boil quickly, then mirages will begin in the form of gurgling. Let's keep stirring! Then an oppressive state will come and it will seem that this is a dream and it will NEVER boil. Further, you will involuntarily start thinking about me, each to the extent of his depravity. I will not be offended and will treat with understanding. Whoever reaches this level can rejoice. Because after 15 minutes the mixture will boil :-). Those who did not wait go to pour the curd mass into the toilet.

So, as soon as the first bubbles appear, indicating that we are boiling, put the spoon aside and deal with the remaining ingredients. The main difficulty is over! Now:

Pour rice into boiling water and stir for a couple of seconds.

We cut the onion like for roasting, in this way:

Fry the onion for creamy oil:

Add the onion to the soup and stir for a couple of seconds. Now the most crucial moments of the cooking process are coming - we begin to turn the mixture into Spas using mint. From five prepared tablespoons of mint - three in the soup. And mix:

We leave Spas to boil for about 10 minutes, stirring occasionally. Until rice is ready. After this period, before putting out the fire, we throw in a large piece of butter and 2-3 teaspoons of salt:

and after the fire is extinguished, we throw in the remaining two tablespoons of mint and leave to languish for about 5 minutes. Do not mix!

Spas is ready:

It can be eaten both hot and cold. The taste will be different. It goes great with grilled beef. I'm straight throwing pieces roast beef on a plate with Spas and I get absolutely new taste. By the way, onions miraculously turn from onions into tender crunchy pieces that do not resemble onions in any way.