Yogurt soup

Way of preparation

Broth meat-and-bone — 1 l, rice or lentil — 100 g, sour cream — 120 g, yogurt (sour milk) — 800 g, oil
creamy — 40 g, eggs — 2 pieces, mint leaves, salt, pepper.


To boil rice or lentil in broth, to season with salt and pepper. To shake up sour cream, a yolk of egg and yogurt, to pour carefully in hot broth, having mixed it with rice (lentil). To mix everything. Shortly before the end of cooking to remove soup from fire that he did not curl up. A tax with the cut leaves of mint and butter.  

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