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| Home -> [Central Asian, Cheese & Eggs, Dairy, Persian, Soups & Stews, Yogurt] -> [Soupe mGst va khiGr (cold yogurt soup) Recipe] |
Soupe mGst va khiGr (cold yogurt soup)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Central Asian, Cheese & Eggs, Dairy, Persian, Soups & Stews, Yogurt |
Rating: |
0 |
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Ingredients:
| | INGREDIENTS | | 1
| each | Boiled egg, chopped | | 1/2
| cup | Raisins | | 2/3
| cup | Yogurt | | 1/2
| cup | Light cream | | 6
| each | Ice cubes | | 1
| each | Cucumber, chopped | | 1/4
| cup | Green onions, chopped | | 2
| tsp | Salt | | 1/2
| tsp | Pepper | | 1
| cup | Cold water | | 1
| tbsp | Parsley, chopped | | 1
| tbsp | Fresh dill, chopped or | | 1
| tsp | Dried dill weed | | | PREPARATION |
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Procedures:
| 1 | Soak the raisins in cold water for 5 minutes. | | 2 | Put yogurt in a big mixing bowl, add cream, chopped egg, ice cubes, chopped cucumber, green onions, salt and pepper. | | 3 | Pour off the water from the raisins and add it to the yogurt mixture. | | 4 | Add 1 cup of cold water and mix well. | | 5 | Let this soup stand in the icebox for 2 to 3 hours. | | 6 | When serving, garnish with parsley and dill. |
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