Sarnapur: Yogurt and Chard Soup

Name: Sarnapur: Yogurt and Chard Soup
Yield: 4 serving(s)
Ingredients: 1/2 cup walnut meat, chopped; 1 1/4 cups water; 1/4 cup rice; 2 cups swiss chard, leaves, chopped, packed; 2 1/2 tablespoons flour; 3 cups yogurt; 3 cups cilantro leaves, chopped; 1 cup mint leaf, chopped; to taste salt

Submitted by Amanda2

"From Turkey to Central Asia, most cuisines have a hearty winter yogurt soup thickened with rice or flour and sometimes enriched with beans as well: the Armenian spas, the Turkish yogurt corbasi, the Uzbek katikli khorda and so on. This particular Armenian soup is a lighter model for milder weather, made with Swiss chard and herbs."

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Ingredients:: 9
Serves:: 4

ingredients

¹⁄₂ cup walnut meat, chopped
1 ¹⁄₄ cups water
¹⁄₄ cup rice
2 cups swiss chard, leaves, chopped, packed
2 ¹⁄₂ tablespoons flour
3 cups yogurt
3 cups cilantro leaves, chopped
1 cup mint leaf, chopped
to taste salt

directions

In large pan, add walnuts to water, bring to boil and simmer until slightly tender, about 5 minutes.
Add rice, cover and simmer until done, about 15 minutes.
In medium pan, cook chard in 2 cups water until tender, 2-3 minutes. Drain well.
In small bowl, stir flour into yogurt until smooth.
Stir into rice, bring slowly to boil, stirring constantly, and cook, continuing to stir, until thickened, about 1 minute.
Add yogurt and cooked chard to rice. Stir in cilantro and mint. Season to taste with salt. Cook 3 minutes.
Serve hot or cold.