Matsvnis Soup
This soup is warm, comforting, and full of flavor. Blending the egg and matsoni (or yogurt) up front prevents curdling when the soup is heated. Serve with warm flatbread.
Ingredients
- 1 tablespoon olive oil
- 2 shallots finely diced
- 1 teaspoon long-grain white rice
- 2 cups matsoni or plain yogurt
- 1 large egg lightly beaten
- 1½ cups vegetable or chicken stock plus more as necessary
- 2 cloves garlic pressed
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 to 3 sprigs dill finely chopped
Instructions
- Warm olive oil in a medium saucepan over medium heat. Add shallots and rice and cook for 8 to 10 minutes, or until shallots soften and become translucent. Do not let shallots brown.
- Meanwhile, combine matsoni, egg, and stock in a blender and process until smooth. The mixture should be thin enough to pour; if it is too thick, add more stock until proper consistency is reached.
- Add garlic to saucepan and stir well with a wooden spoon. Add matsoni mixture and whisk constantly until simmering, 5 to 8 minutes. Lower heat if soup starts to boil.
- Season with salt, pepper, and dill to taste. Serve immediately.