Because of significantly cold properties of yoghurt, this soup is particularly suited to hot summer weather. We can serve it cold as a gazpacho or hot if you need to reduce its coldness. Also, the choice of the kind of broth affects the final properties of the food. If you choose a vegetable broth, it will have a cooler character than with the chicken broth. Although wheat is more traditional in Armenian cuisine, if you suffer weakened digestion, rice should be your first choice.
You will need:
1/2 cup peeled wheat or rice
2 tablespoons flour
4 cups white greek type yoghurt
1 beaten egg
1 chopped onion
2 cups chicken or vegetable broth
chopped coriander or parsley, a knob of butter, salt, pepper, cumin (optional)
Sauté onion with a pinch of cumin(optional) in a pot until translucent, add wheat or rice, approximately 2 cups of water and bring to boil. Then cover the pot with lid and reduce the flame. Simmer for about 25 minutes. Let the wheat or rice cool, then add yoghurt, broth, egg, and flour. Mix well and make sure there are no lumps left in the mixture. Add salt and pepper to taste. Heat with constant stirring on a mild flame. Serve with finely chopped coriander and a knob of butter.