6 to 8 servings
Kislovodsk, one of the four famous health spa resorts of the northern Caucasus in an area on the northern spur of the central Caucasus, is located in a valley, at an elevation of 2,695 feet on the banks of the Olkhovka and Beryozovka rivers, which have several small waterfalls. Founded in the early 1800s, the town is renowned for its Narzan "drink of the gods" mineral water, used in medicinal baths. A number of the scenic outdoor cafés and restaurants serve nutritious fare such as this yogurt-flavored soup.
Some of the best and most interesting Caucasian soups are made with yogurt, which imparts an attractive flavor and nutrient richness both to the light and hearty varieties. Since ancient times yogurt has been prepared as soup with such flavorings as garlic, onions, and herbs that were mixed with it. During the summer it is eaten cold and in winter months enjoyed hot. There are excellent clear soups made with broth and yogurt, and more substantial kinds laced with yogurt. Fortunately, it mixes well with spicy seasonings so popular in some of the soups, and imparts an appealing addition to those that include noodles, dried beans, rice, and such vegetables as onions, tomatoes, and cabbage. Included in the book are recipes for some of the variations.
6 cups chicken broth
Salt, freshly ground pepper
2 cups plain yogurt
1 tablespoon flour
2 egg yolks, well beaten
2 tablespoons unsalted butter
2 tablespoons chopped fresh mint, dill, or parsley
In a large saucepan bring the broth to a boil over medium-high heat. Season with salt and pepper. Reduce the heat to medium-low. In a small bowl combine the yogurt, flour, and beaten egg yolks. Stir in some of the hot broth; mix well. Gradually stir into the broth. Cook slowly, stirring, 1 or 2 minutes. Add the butter and mint, dill, or parsley. Serve at once. Do not reheat.
The Cuisines of the Caucasus Mountains
Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia
by Kay Shaw Nelson
Hardcover 230 pages
Price: $ 24.95
Recipe reprinted by permission.
This page created January 2003
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