Spas is one of the most popular soups in Armenian cuisine... It is prepared with the fermented milk product yogurt (matsun). Unusual yummy! Hurry up to replenish your culinary treasury with one more recipe of Armenian cuisine.

There are many first courses in the national, which are based on dairy products. Spas is prepared with yogurt (matsun), a thick fermented milk drink that tastes like kefir. Armenians consider such a soup to be curative. It restores strength and immunity, is useful for hypertensive patients, as it reduces blood pressure. Spas is the best pill for a hangover and high fever. In winter, in cold weather, it is served hot, and in summer heat, it is cooled, and it wonderfully refreshes and protects from overheating.

Sour milk soup spas - ingredients

For 5-6 portions of Armenian spas you will need:

• 3 cups yogurt;
• 1.5 glasses of drinking water;
• 1 egg;
• 120 g bulgur or rice;
• 2 onions;
• 1 tbsp. tablespoons of flour with a hill;
• 70 g butter;
• 30 g fresh cilantro;
• salt tastes.

Recipe for making Armenian soup spas

1. Before cooking spasa bulgur or rice, pour over hot water overnight. In the morning, rinse the cereals and cook until the grains are soft. Strain the broth into a separate bowl.
2. Make onion frying in a frying pan - in butter, you can use ghee. Fry the onion until light golden brown. If the soup is to be made completely dietary, frying should be avoided. Then the onion is removed from the ingredients altogether.
3. Then add flour to the cooled bulgur or rice and mix well so that there are not even small lumps. Pour the egg into this mass and mix again. You can add a couple of tablespoons of yogurt. And then a fried onion with butter.
4. In a separate bowl, dilute the yogurt with drinking water to the desired consistency - for example, like diluting kefir for okroshka. For breeding, you can also use the broth strained after boiling the cereal. But keep in mind that the rescuer should not be too liquid.
5. Then move the pan with yogurt to the stove, over low heat. Put the mixture of cereals and onions there. Boil, stirring all the time, so that the fermented milk drink does not curl. Simmer for 3 minutes, then reduce the heat to very low and continue simmering the Armenian soup for about ten minutes, season with salt.
6. Pour into bowls and sprinkle with chopped cilantro. And at will - and spicy ground pepper... If served cold, then instead of cilantro, it is better to put a little mint. Bon Appetit!

Spas - a popular yogurt soup in Armenia

Video recipe: classic yogurt soup

Recipe for the Armenian summer savior from the "Beautiful Armenia" channel.

Sour milk spas, or, as it is also called, tanapur, which means tan soup, has been one of the most popular first courses in Armenia from ancient times to the present day. It is made from yogurt and a special kind of wheat - dzavara. Depending on the season, this soup is served hot or cold. Spas is very good for digestion. It can be served both at the beginning of a meal and at the end. In addition, tanapur is an excellent hangover cure.

The basis of the spas is popular in Georgia and Armenia fermented milk product- yogurt. It tastes like natural yogurt. The second important component of the soup is dzavar, which looks like barley. In fact, it is a fine-grained wheat that grows in the mountains of Armenia. In some cases, dzavar is replaced with rice.

In order for the yogurt not to curl up during cooking, it is imperative to add an egg to it. The consistency of the tanapura can be adjusted to your liking by adding a little flour or changing the ratio of yogurt to water. If the yogurt is sour, then it can be sweetened by adding a few tablespoons of sour cream. To improve the taste and aroma, sautéed onion or green onions, butter and cilantro.

Ingredients:

1. Matsoni - 450 ml;
2. Water - 450 ml;
3. Dzavar - 150 g;
4. Egg - 1 pc.;
5. Flour - 2 tablespoons;
6. Cilantro - 1 bunch;
7. Onion- 1 head;
8. Butter- 75 g;
9. Salt - 1 tsp

How to cook Armenian soup spas

The most time consuming is cooking dzavar. To speed up the process, it is customary to soak cereals in cold water overnight. The swollen wheat is rinsed in the morning and boiled until tender for 30-40 minutes over low heat.

Mix egg and flour in a separate container. Flour is an optional ingredient. It is needed only for the thickness of the soup. But you can't save without an egg. It will just curl up when it boils. Beat the egg and flour with a whisk until smooth.

Add yogurt. You can mix it with two tablespoons of sour cream.

Pour in water at room temperature. The ideal ratio of water and yogurt is 1: 1, but it can be changed in one direction or the other at will.

Melt half the butter in a skillet. Mix it with finely chopped onions.

Saute until transparent and a slight blush appears.

Pour dzavar porridge with tan, stir and put on medium heat.

Until the rescued boils, it must be stirred from time to time so that it does not curl up. After boiling, you no longer need to stir. Simmer tanapur over low heat for 10 minutes. Add the sautéed onions and the remaining butter. Season with salt and cook for another 5 minutes.

Almost every housewife knows how to cook a delicious chicken or pie. The second course works well for the majority. Put in enough meat, sprinkle fragrant herbs- and any man will happily ask for a supplement. But the majority of the stronger sex treats first courses with a chill. But maybe we just don't know how to cook them? Try to make Armenian soup spas. Original, bright and at the same time light, it will appeal primarily to adherents of a healthy lifestyle.

Main ingredients

It is somewhat similar to our traditional okroshka. But experts say that this soup is much more interesting and useful. We trust, but we check. Therefore, today we are learning how to cook Armenian soup spas. Armenia is famous for its excellent cuisine. If you want to constantly surprise your family and friends, then study the simple, but original and distinctive recipes that she offers.

But back to the first courses. Armenian soup spas has an original taste, so if you are preparing it for the first time, you should not make a large portion. Pets may simply not appreciate. Experts recommend cooking it after a hearty meal. It is suitable for baby food... This dish is based on just a few ingredients. These are wheat, kefir, onions and herbs. Despite the simplicity of preparation, the Armenian spas soup turns out to be hearty and really tasty.

Features of the dish

Its taste is really unlike any of the usual soups for us. This is not borscht, not pickle and not even ear. But everyone should try it at least once in their life. Its peculiarity lies in the fact that the soup is served cold. This is very important in hot climates. Okroshka is prepared according to the same principle, pouring over chopped vegetables with kvass or kefir.

Vegetarian soups are made by local chefs thick, rich and very satisfying. However, cooking methods can be very different from each other. Try chopping raw vegetables and then frying them first the next time. The resulting dishes will taste very different from each other. Sometimes vegetables are even mashed. Depending on this, they distinguish khash, spas, kololik, lobahashu, sing Singapore, krchik. The choice depends on your personal preference. Today we will take a closer look at the recipe for the Armenian spas soup.

Required Ingredients

The word "spas" makes it clear that the dish refers to lean kitchen... Pass is from Armenian and is translated as fasting. The consumption of this soup is encouraged by the church during fasting, as well as other abstinence. The most important components of the soup are yogurt and dzavar. To prepare a dish as close as possible to the original, you need to try to find exactly these products:

• Matsoni is a traditional fermented milk product Caucasian cuisine... It is believed to be an excellent antioxidant that can improve quality and longevity. If you can't get it in your region, then you can replace it with kefir. It won't be quite right, but close. The main thing is to choose a quality product with a high percentage of fat content.
• Dzavar is a special mountain fine grain wheat. It is prepared in a special way. The grains are boiled, dried, peeled in stone mortars, and then finally dried. Thanks to this processing, the groats are prepared very quickly. You can use couscous. This is a different kind of wheat, but it is prepared in a similar way.

The recipe for the Armenian spas soup is quite variable, which makes it possible to cook it at home when you want to diversify the table and offer something new to your family.

In the cold and in the heat

Indeed, this is a unique dish. It can be consumed cold to quench your thirst on a hot day. But it is no less tasty when hot. Freshly prepared, it can be eaten hot, and then there is no need to reheat. It is very convenient in the country, where you can use the cellar as a refrigerator.

Ingredients

Consider first classic recipe Armenian soup spas. To prepare it you will need:

• Matsun - 1 liter. The yield of the finished product is about 4 servings. For a large family, it makes sense to double the number.
• Water - 1 liter.
• Wheat - 100 g.
• Raw egg - 1 pc.
• Flour - 10 g.
• Greens.
• Onion and butter for frying.

You can adjust the salt and spices to your liking. As you can see, nothing complicated, you can cook this soup every day.

Preparation of food

A novice cook should remember that it is the Armenian cuisine that does not tolerate fuss the most. The recipe for spas soup is quite simple, but you need to prepare cereals in the evening. Wheat grains must be rinsed and soaked overnight. After that, rinse the cereals well again and sprinkle on a paper towel to absorb the excess liquid.

Getting started cooking

• Break the egg into a bowl and season with salt.
• Stir with a fork, add flour and set aside for now.
• Pour matsun and water into a saucepan. Both foods must be cold.
• Pour the egg mixture into a saucepan in a thin stream.
• Add wheat prepared in advance. Couscous or millet can be added as a substitute.
• Put the mixture on fire and stir occasionally with a wooden spatula.
• Close to boiling, start stirring more actively. Cook until the cereal is soft, 5 to 20 minutes.

Your soup is almost ready. But it remains to give it creamy taste and a unique aroma. To do this, finely chop the onion and fry it in butter. After that, we send the frying to the pan, salt to taste and add chopped greens. A little mint will add to the dish original taste... After that, the pan must be removed from the heat and cooled to room temperature. That's it, the soup is ready, you can invite your family to the table.

Kefir soup

This option is better adapted to our realities. Armenian soup saved with kefir turns out to be no worse than with traditional matsun. No wheat? Don't despair, it can be replaced with rice and flour. The result will be not quite one to one, but close to the original. For cooking you will need:

• Onions - 15 g.
• Kefir - 3 glasses.
• Egg - 1 pc.
• Rice - 3 tablespoons.
• Flour - 1 glass.
• Butter - 2 tablespoons.
• Mint and greens.

As you can see, the composition is very close to the original. But at the same time, all products can be found in the store without any difficulties. Kefir should be diluted twice with water, mixed with egg and flour, and brought to a boil over low heat. You can adapt it to the tastes of your family, this is a good recipe for kefir. Armenian spas soup can be made more sour or bland. Add fermented baked milk together with kefir - and you get the taste of baked milk. Not everyone likes him, it's a matter of habit.

Some difficulties

Sometimes instead of delicious soup it turns out a mass similar to cottage cheese. This is a little confusing for novice housewives. In fact, there is nothing difficult in making soup, you just need to observe the temperature regime. If you put the pan immediately on high heat, then this result is very likely. Therefore, heat the soup gently and stir constantly. You don't have to know any more tricks. You will succeed great dish suitable for the whole family.

Instead of a conclusion

Soup must be cooked every day. The first courses saturate perfectly, and at the same time they rather gently affect the mucous membranes and the digestive system as a whole. If you adhere to the principles healthy eating, if you have a history of digestive problems and gastrointestinal diseases, then the soup saved you is simply indicated for consumption as often as possible.

Spas is something that geographically encloses itself on the territory of Armenia. If wrapped in grape leaves minced meat is claimed by half the world, naming this dish in their own way, who are cabbage rolls, who are dolmia, who are dolma, then saved - this is a pure patent of Armenia. Everyone hawked him there. They are reinforced after operations, they hawala when they do not want to eat anything at all. It is given to children and the elderly for the purpose of "refreshing". A very unusual combination of a slightly sour soup and a refreshing mint.

So: I suggest a soup based on sour yogurt. Ricebt is essentially uncomplicated in ingredients and preparation process.

What do you need:

A liter of matsoni (or matsun) - kefir will not work, you don't even need to experiment. If you live abroad, you can try Plane Yogurt from some Middle East country. Personally, I stole a little when visiting an Armenian restaurant and further at home, observing the peculiarities of the technology, fermented three liters of milk.

Onion head.

A tablespoon of flour

Half a glass of rice (traditionally put wheat grains, but in my opinion rice gives a more noble flavor).

Butter

5 tablespoons of dry mint.

Mix yogurt and water in a ratio of 1 to two (more water) and put on fire. Throughout the entire cooking process, the pan will remain open, so add one extra glass to two liters of water - this is exactly how much it will be lost during the cooking process.

We know that any fermented milk product curdles into cottage cheese when heated. We don't need cottage cheese. Curd is a failure! You need to manage to bring the mixture to a boil in its original form. We achieve this by observing the following diamond rules:

1.Before putting on fire, mix an egg with a spoonful of flour (adding a little water) and pour the resulting mash into the main solution.

2.the fire should be very weak.

3. need constantly, I am emphasize- stir constantly until boiling.

All three rules serve the same purpose - not to bring the matter to cottage cheese! But the most important is the namba rule 2. It will take a long time to stir, oh-oh-very long. At first, it will seem that the mixture will boil quickly, then mirages in the form of gurgling will begin. We keep stirring! Then a depressing state will come and it will seem that this is a dream and it will NEVER boil. Further, you will involuntarily begin to think about me, each to the extent of his depravity. I will not be offended and will treat with understanding. Whoever reaches this level can rejoice. Because in 15 minutes the mixture will boil :-). Those who did not wait are going to pour out curd mass to the toilet.

So, as soon as the first bubbles appear, indicating that we are boiling, put the spoon aside and deal with the remaining ingredients. The main difficulty is over! Now:

Pour the rice into boiling water and stir for a couple of seconds.

We cut aki onions for frying, in this way:

Fry the onion on creamy oil:

Add the onion to the soup and stir for a couple of seconds. Now the most crucial moments of the cooking process come - we begin to turn the mixture into Spas operating with mint. From five tablespoons of mint cooked, three in a soup. And mix:

Leave Spas to boil for 10 minutes, stirring occasionally. Until the rice is done. After this period, before extinguishing the fire, throw in a large kusman of butter and 2-3 teaspoons of salt:

and after extinguishing the fire, add the remaining two tablespoons of mint and leave to languish for about 5 minutes. Do not stir!

Spas is ready:

It can be served hot or cold. The taste will be different. It goes awesome with roast beef. I drop the pieces straight roast beef on a plate with the Savior and get absolutely new taste... By the way, the onion miraculously turns from onion into tender crunchy pieces that do not in any way resemble onions.

According to legend, in the 19th century, thanks to the Russian Cossacks, the word "bistro" appeared in France. But that's not all! The Cossacks also contributed to the Armenian language: in this country, too, thanks to them, the traditional soup tan-Singapore received a new name - saved.

They say that one night Russian Cossacks knocked on an Armenian house in the Kars region (now it is the territory of Turkey). Cossack regiments were permanently stationed in Transcaucasia in the 19th century after the Russian-Turkish wars. The Cossacks were very hungry and were very cold: in winter in this mountainous area, frosts down to -30 ° C could stand. According to the immutable laws of hospitality, the owner offered unexpected guests a plate of hot hearty soup, which has long been prepared in every Armenian home. The Cossacks ate the soup, thanked the owner and said: "You saved us, brother, you just saved us." Since then, the traditional Armenian soup tan-apur has got another name.

"Apur" in Armenian means "soup", and the word "tan" is used to refer to the fermented milk base from the matsun drink. Matsun in Armenian cuisine is a universal product. To prepare it, milk is heated to +40 ° C, sourdough is added and placed in a warm place. This is how a healthy product is obtained, reminiscent of yogurt or Bulgarian jelly mlyako. In the villages, he was kept in earthen jars for about a week. Kamats matsun is also prepared from matsun, which looks like soft curd... It is eaten in Armenia for breakfast with warm tortillas, honey, nuts, mulberry sauce or served as light snack... Butter, karag, is also whipped from matsun. The remaining whey, tan, is drunk or boiled, after which it is squeezed and dried in the sun, resulting in very sour and salty chorotan cakes. They keep useful for a long time and taste properties... These cakes are harvested for future use in order to fill them with warm water if necessary and get another version of the liquid base for tan-apura.

INTERVIEW Gayane Breiova A native of Yerevan, brand chef Gayane's restaurant and cafe-bar "Panaehi" tells about the special purpose of the soup. Is tan-Singapore often eaten in Armenia? At least once a week. This is one of the most popular and healthy homemade soups. It is served in different ways depending on the season: hot in winter and cold in summer. He something different from other soups? Consistency, it contains a lot of liquid. Less wheat is added to the summer version of tan-Singapore. The rest of the soups in Armenia are prepared very thick, rich. Sometimes they resemble a stew of meat, vegetables and cereals. Why doesn't fermented milk matsun curl when boiling? A raw egg that is added to soup prevents this from happening. In extreme cases, tan-apur can be cooked without flour, which imparts thickening. But without an egg, the soup will not work. Each of its ingredients has a special purpose. Flour and dzavar wheat (it looks a bit like pearl barley, but tastes different) add satiety, sour cream - sweetness, butter - creamy taste, herbs - aroma.

Traditionally, the soup was cooked in a cast iron in a tonir oven (this is a hole dug in the ground, with the walls lined with stones and hot coals at the bottom). Such a stove used to be in every peasant house in Armenia. They bake in tonir and the famous Armenian lavash, which is usually served with tanapur. And if the lavash has dried up, it can be crumbled into soup.

Fermented milk matsun is the basis of tan-apur, to which flour and wheat are necessarily added, the main components of the diet of Armenians since ancient times and another symbol of hospitality. And finally, the egg - also an obligatory ingredient in the soup saved - a symbol of the rebirth of life and well-being: they broke the bull's forehead fresh egg before plowing, expecting a rich harvest.

Today tan-Singapore is still one of the most beloved Armenian dishes. It warms both the heart and the stomach. Having tried the soup, you will definitely want to thank the owners from the bottom of your heart.

Armenian tan-Singapore (spas soup)

RECIPE

How many servings: 4
Cooking time: 50 minutes
Calories per serving: 545 kcal

Dzavar wheat- 200 g
Matsun- 500 ml
Water- 1 l
Egg- 1 PC.
Wheat flour a - 100 g
Cilantro- 100 g
ButterO- 100 g
Sour cream- 2 tbsp. spoons
Salt- ½ tbsp. spoons

1. Rinse the wheat, boil for half an hour over low heat. Put matsun and sour cream in an aluminum pan, add a raw egg and flour.

2. Mix everything thoroughly. Fill with water at room temperature. Put on fire and stir continuously so that the soup does not burn.

3. Bring to a boil, add boiled dzavar. Leave on low heat for 3-5 minutes, stirring constantly - this way the mass will not curl up and no lumps will appear. Add butter.

4. Season with salt, remove from heat and add finely chopped cilantro. Serve hot or cold.