Yogurt Soup, Kufta, Avgolemono
Recipes for Armenian Chicken Rice and Yogurt Soups and Meatballs
This basic broth forms the basis for two great Middle Eastern soups: Armenian Yogurt Soup and Greek Avgolemono, plus a recipe for kufta meatballs for the soup.
Chicken soup never had it so good. The classic soup is known in various forms the world over, but two of the more unusual variations come out of the classic Middle Eastern/Mediterranean kitchen: Yogurt Soup (Armenian) and Avgolemono Soup (Greek). Both begin with the same basic Chicken Rice Soup you probably grew up with. While either yogurt soup or avgolemono can be created on the fly, using a base of your favorite chicken rice soup, to begin the traditional way, here's one basic recipe that's pretty easy to try:
Basic Chicken Rice Soup
(Proportions given in "parts" because the recipe can expand or contract, according to the amount you want to make)
- To serve 4 people: 1 part = 1 cup
- 5 parts Chicken broth (canned, dry, or made from scratch)
- 1 - 2 parts Cut up pieces of chicken (white, dark or any combination)
- 1 part Diced carrots
- 1 part Diced celery
- 1 part Diced onions
- Minced garlic (to taste)
- chopped parley (to taste)
- oregano (to taste)
- basil (to taste)
- salt and pepper (to taste)NOTE: if you're using canned stock or bullion cubes, taste before adding any more salt - they are very salty on their own!
- ½ to 1 part uncooked rice
In a soup pot, sauté chicken pieces and vegetables (EXCEPT the garlic) in a very small amount of olive oil (just enough to make them not stick to the pan).
When meat and vegetables have gained some nice color, add the broth, minced garlic and rice to the mixture and let simmer - covered- until meat is thoroughly cooked and all the ingredients have had a chance to meld their flavors (at least an hour).
Add the chopped parsley, oregano, basil, salt and pepper to taste.
Armenian Yogurt Soup Recipe
For a soup created to serve 4 people (1 part = 1 cup, as in above)
- Combine 1 cup PLAIN yoghurt with 1 LARGE raw egg (or two smaller ones) and beat well to incorporate.
- Add this mixture SLOWLY to a COOLED pot of the Chicken Rice Soup, stirring the mixture in so that the raw egg does not begin to curdle.
- Slowing reheat the soup.
Traditionally, Armenian Yogurt Soup is served with Kufta balls floating in it and dried mint (to taste) sprinkled over the top.
To make Kufta balls:
Combine in bowl:
- 1 pound Very well ground lamb (ground beef may be substituted) and
- ½ cup Very well milled bulghur wheat (as fine as you can purchase it)
- 4 - 5 Tablespoons of tomato paste
- 1 -2 Tablespoons EACH of finely minced parsley, garlic, onions.
- 2 - 3 Tablespoons of Chaimen - Armenian Spice Mix
- Cover bowl and marinate for at least an hour, to allow all the flavors to meld together.
- Form into meatballs, about 1 inches (more or less) in diameter
- Bring about 1 quart of water to a GENTLE boil on the stove and drop in the Kuftas, a few at a time.
- Simmer/gently boil them for about 5 minutes - or until they are cooked through.
- Drain and set aside.
Kuftas may be made in quantity ahead of time and stored in a freezer for later use - just make sure that the kuftas are cool and DRY before packaging the up in freezer bags. Kuftas may also be used in other soups, such as Pomegranate Soup or served warm, with a bit of yogurt for a Meze.
To serve Yogurt Soup:
- Ladle hot Yogurt soup into a wide, shallow soup bowl
- Add 3 - 4 kuftas to the soup
- Sprinkle with dried mint to taste
- Greek Avgolemono Soup
- Beat together well 2 large eggs and about the juice of ½ a medium lemon (more or less, to taste)
- Add this mixture SLOWLY to the pot of COOLED Chicken Rice Soup
- Reheat SLOWLY, stirring constant to keep the eggs mixture from curdling
- Serve hot, adding some dried mint (to taste), sprinkled over the top of the soup
To find more Armenian Recipes, please see: Essential Armenian Food, Cheoreg, Shish Kebab,
