Buttermilk Soup Recipe
Cold and satisfying, it's a great ready-to-go strength in the fridge on hot summer days. You can consume this soup, which will provide refreshment with plenty of fresh mint, cold, or you can serve it hot on winter days. Bon Appetit!
Ingredients:
For: 6 People
Prep: 30 Min
Cook: 30 Min
| Ingredients for Soup: | |||
| Cracked Wheat (Boiled) | 1 Cup | ||
| Yogurt (Or Filter) | 250 Ml | ||
| Chickpeas (Boiled) | 1 Cup | ||
| Dill | 1/2 Qty | ||
| Fine Salt (Deletion) | 1 Tsp (large) | ||
| Garlic (crushed) | 1 Qty | ||
| Fresh Mint (Finely Chopped) | 1/2 Bunch | ||
| Ice (Cube) | 5 Qty | ||
| Ingredients for Sauce: | |||
| Olive Oil (For Cold Service) | 2 Tbsp | ||
| Butter (For Hot Service) | 2 Tbsp | ||
| Dried Mint (For Hot Service) | 1 Tsp (large) | ||
| Chili Pepper (For Hot Service) | 1 Qty | ||
Steps:
-
Soak chickpeas and wheat in warm water in separate containers 1 night before. You can also use boiled chickpeas.
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Boil 5 glasses of water and add salt. Boil the wheat and chickpeas until soft.
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Finely chop the fresh mint and dill. Separate 7-8 small leaves from fresh mint for serving garnish) Beat the yogurt and add the greens. Add the herb yoghurt mixture to the wheat and chickpeas while stirring. Bring to a boil and remove from the fire without cutting the yoghurt.
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When your soup is warm, put it in the refrigerator and let it rest for at least an hour. Drizzle a teaspoon of olive oil over the bowls when serving. You can add ice if desired. Garnish your cold buttermilk with fresh mint leaves and serve cold. Bon Appetit!
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Note: If you prefer to serve hot, add the yoghurt by whisking close to lowering when the soup is cooked. In the service, heat the butter, fry the paprika and dried mint until they foam and give their smell to the oil, and pour this sauce over the bowls.
30 Min
