Matsvnis Soup
Ishay Govender-Ypma
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.
- 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
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.