This simple yet satisfying soup promotes good digestion and is a popular way to start off a rich meal. Georgian yogurt (matsoni) tends to be tarter than the yogurt we find in American grocery stores, so I suggest adding a bit of sour cream to approximate that flavor. If you make your own yogurt, you can achieve that flavor without sour cream—just leave the yogurt to ferment a bit longer. This soup does not reheat well, so make only as much as you plan to eat right away. Serves 4.
1 yellow onion, diced
Sunflower oil for frying
4 cups plain whole milk yogurt (NOT Greek style)
¼ cup full-fat sour cream
2 cups water (or more, as desired)
2 cloves garlic
1 Tbsp. unbleached all-purpose flour
Pinch of salt
Minced scallions and fresh cilantro leaves (and/or dill or tarragon) for garnish
- Heat the oil in a large saucepan. Add the onions and cook until totally soft, 15-20 minutes.
- Meanwhile, puree the yogurt, water, egg, salt, and garlic together in a blender or food processor.
- When the onions are soft (taste a few to make sure you’ve cooked the crunch out entirely), add the yogurt mixture to the pot and bring to a steaming simmer, stirring continuously to prevent the milk solids from burning. Simmer about five minutes, until the taste of the flour has been cooked out. If the soup seems too thick, add water to suit your preference. Taste for salt and add more if necessary.
- Garnish with minced herbs and scallions and serve hot.