Armenian kefir soup recipe. Recipe for salvation: traditional Armenian soup tan-apur. The recipe for making Armenian soup was saved

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, traditional soup tan apur received a new name - saved.

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

“Apur” means “soup” in Armenian, and the word “tan” refers to the fermented milk base of the matsun drink. Matsun in Armenian cuisine is a universal product. To prepare it, milk is heated to +40 °C, the starter is added and kept warm. So it turns out useful product, reminiscent of yogurt or Bulgarian jelly mlyako. In villages it was stored in clay jars for about a week. Kamats matsun is also prepared from matsun, which is similar in appearance to soft cottage cheese. It is eaten in Armenia for breakfast with warm flatbread, honey, nuts, mulberry sauce, or served as a light snack. Butter, karag, is also whipped from matsun. The remaining whey, tan, is drunk or boiled, then squeezed and dried in the sun, obtaining very sour and salty Chorotan cakes. They retain their beneficial and taste properties for a long time. These cakes are prepared for future use so that, if necessary, you can fill them with warm water and get another version of the liquid base for tan-apura.

Traditionally, the soup was cooked in a cast iron pot in a tonir oven (this is a hole dug in the ground with walls lined with stones and hot coals at the bottom). Such a stove used to be in every peasant house in Armenia. The famous one is also baked in tonir Armenian lavash, which is usually served with tanapura. And if the pita bread is dry, you can crumble it 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 - was a symbol of the revival of life and prosperity: they broke it on the forehead of a bull fresh egg before starting plowing, expecting a rich harvest.

Today tan apur is still one of the favorites Armenian dishes. It warms both the heart and the stomach. After trying the soup, you will definitely want to thank the owners from the bottom of your heart.

Armenian tan-apur (saved soup)

RECIPE

How many servings: 4
Cooking time: 50 minutes
Calorie content per 1 serving: 545 kcal

Wheat dzavar- 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. Wash the wheat and boil for half an hour over low heat. Place 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 the fire and stir continuously so that the soup does not burn.

3. Bring to a boil, add boiled dzavar. Leave for 3-5 minutes over low heat, stirring constantly - this way the mass will not curdle and lumps will not appear. Put butter.

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

Armenia is proud not only of stunning nature and friendly people, but also of amazing cuisine that you want to discover again and again. Armenian soup is especially popular among connoisseurs. Tanov Singapore has the original taste. It is eaten after large feasts and is recommended for children, as well as for those who watch their figure. At the core of this dish– wheat, kefir, onions and greens. We will tell you more about the recipe below. Now armenian cuisine gaining momentum in cafes and restaurants different countries world, and the first courses, despite the ease of preparation, turn out to be satisfying and truly tasty.

Do you suppose that only representatives of this people can prepare Armenian soups? Not at all, the process is so simple that even those who don’t like to tinker with complex dishes. Every soup has traditional recipe and modern, somewhat simplified. We will focus on the first option. It is he who is considered classic and carries through the centuries.

Armenian soup khash

Since ancient times, Armenian khash was considered a dish of the poor. After the ritual sacrifice of a ram, its legs, stomach and offal were given to the poor, who prepared a rich broth from it. This can satisfy your hunger for the whole day. That’s why it’s customary to serve it for breakfast. Garlic, which is included in the composition, protects against diseases and colds, and greens grow in abundance - that’s why they put it and now put it, as they say, from the heart. Traditional Armenian khash is made exclusively from lamb or beef legs; you can add part of the stomach, but this is not necessary.

For the soup you need the following ingredients:

• beef or lamb legs - about a kilogram;
• part of the stomach, also called tripe - half a kilo;
• herbs (parsley, basil, dill, cilantro) - at least 200 grams;
• a couple of heads of garlic;
• salt and bay leaf to taste.

Details step by step recipe The preparation of khash soup looks like this:

1. Soak your legs and stomach, pour cold water over them for a day;
2. Boil the legs and tripe until fully cooked;
3. Grind the garlic with salt and add to the broth;
4. Coarsely chop the meat and return to the water;
5. Finely chop the herbs and place in a deep plate;
6. Pour broth with meat over herbs;
7. Serve hot.

This dish gives you a feeling of fullness due to its richness. The soup is very high in calories, so it is not suitable for those on a diet. Energy value the legs and scar are significant. It is advisable to eat khash all winter to stay healthy and active. It's better to do this in the morning to get enough. Ordinary pita bread goes perfectly with the dish.

Armenian saved

They say that soup saved – this is a national Armenian trait. Everyone should try it at least once in their life. What’s special is that tanov apur is served cold, it perfectly quenches thirst, and is good for the immune system and stomach.

To prepare Armenian spas, you will need:

• matsun or kefir – 1 liter;
• water – 1 liter;
• wheat grains – 100 grams;
• butter – 30 grams;
• one raw egg;
• wheat flour - a teaspoon;
• cilantro;
• mint;
• salt.

The exact Armenian spas recipe looks like this:

1. Soak the grain in water overnight;
2. IN separate pan beat the egg with flour and salt;
3. Pour the resulting kefir and break up all the lumps;
4. Add water;
5. add the swollen cereal;
6. Place the dish on the stove, but do not bring it to a boil - it will curdle;
7. fry the onion with butter in a frying pan;
8. Add to soup;
9. Add cilantro and mint;
10. Remove from heat and cool to room temperature.

You need to cook saved exactly according to the recipe, otherwise nothing will work.

Kolik

The simplest Armenian soup kololik. Its preparation does not take much time and effort, and the cook gets complete pleasure in the process. Roll yourself some meat balls and that’s it. After all, a kololik is literally a bun. Soup with koloboks.

In order to make this Armenian first course, you will need:

• lamb meat - half a kilo;
• semolina - about 3 tablespoons;
• butter - a tablespoon;
• 2 chicken eggs;
• potatoes - 4 pieces;
• 3 tablespoons rice;
• a little tomato paste;
• any greens;
• salt.

To prepare kololak, follow the instructions:

1. Cook the meat and cool it;
2. Save the broth - you will need it later;
3. Make minced meat;
4. Mix the minced meat with the egg and flour, roll into balls;
5. Prepare the filling from rice, fried onions and herbs;
6. Place a spoonful of filling in the center of each ball and seal tightly;
7. Place the balls in the broth, add coarsely chopped potatoes and tomato paste;
8. The dish is served only hot and garnished with fresh onions.

Lobahasha

This soup can be made vegetarian or not. It depends on what broth you take for it.

For lobahasha with beans, take:

• red beans - 2 cups;
• onion;
• half a glass of walnuts;
• a tablespoon of flour;
• butter – 50 grams;
• herbs and spices to taste.

You need to boil the beans in water and cool them. Chop the nuts and fry the flour in a dry frying pan. Divide the beans into 2 equal parts - puree one, and leave the other in its original form. Add broth to the flour, fry the onion in oil, chop the herbs and combine all the ingredients. Bon appetit.

Wake up Singapore

The famous and delicious vospi apur is prepared from the following products:

• lentils - you need a glass;
• potatoes;
• beef - half a kilo;
• prunes – 100 grams;
• wheat flour;
• lamb fat;
• carrots;
• Luke;
• herbs and spices.

Boil the meat, add potatoes to the broth, fry finely chopped carrots and onions in fat, add prunes and water, lentils, then flour to thicken. When the potatoes are cooked, add the previously prepared potatoes and herbs.

Krchik

Armenian krchik is a soup made from sauerkraut. Armenia is considered the birthplace of this creative dish.

The preparation is simple:

• take half a kilo of sauerkraut;
• potatoes;
• tomato paste;
• oil;
• greenery;
• dried apricots;

Fry the onion and add it sauerkraut, tomato paste and dried apricots, add water and bring to a boil, reduce heat and cook for another 20 minutes. Sprinkle with herbs and serve.

Conclusion

Armenian soups are extremely tasty, yet as simple as possible. They will become signature dish any feast and will not take much time from the hostess. The main thing is to put your soul into it. Then the taste will be as it should be.

Almost every housewife knows how to cook delicious chicken or pie. Second courses are a success for most. Add enough meat, sprinkle with aromatic herbs - and any man will happily ask for more. But most representatives of the stronger sex treat first courses with coldness. But maybe we just don’t know how to cook them? Try making Armenian spas soup. Original, bright and at the same time light, it will appeal primarily to adherents of a healthy lifestyle.

Main Ingredients

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

But let's get back to the first courses. Armenian spas soup has an original taste, so if you are preparing it for the first time, you should not make a large portion. People at home may simply not appreciate it. Experts recommend preparing it after heavy feasts. It is suitable for baby food. This dish is based on just a few ingredients. These are wheat, kefir, onions and greens. Despite the simplicity of preparation, Armenian spas soup turns out to be nourishing and truly tasty.

Features of the dish

Its taste is truly unlike any of the soups we are used to. This is not borscht, not rassolnik, or even ukha. But everyone should try it at least once in their life. Its peculiarity is that the soup is served cold. This is very important for hot climates. Okroshka is prepared using the same principle, pouring kvass or kefir over chopped vegetables.

Local chefs produce vegetarian soups that are thick, rich and very satisfying. However, cooking methods can differ greatly from each other. Try chopping the vegetables raw and then frying them first next time. The resulting dishes will taste very different from each other. Sometimes vegetables are even pureed. Depending on this, they distinguish between khash, spas, kolik, lobahasha, vospi apur, and krchik. The choice depends on your personal preferences. Today we will take a closer look at the recipe for Armenian spasa soup.

Required Ingredients

The word "saved" 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 Lent, as well as other abstinences. The most important components of the soup are matsoni and dzavar. To prepare a dish that is as close as possible to the original, you need to try to find exactly these products:

• Matsoni is traditional fermented milk product Caucasian cuisine. It is believed to be an excellent antioxidant that helps improve the quality and length of life. If you can’t get it in your region, you can replace it with kefir. It won't be exactly the same, but close. The main thing is to choose a quality product with a high percentage of fat content.
• Dzavar is a special mountain fine-grained 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 cereal cooks very quickly. You can use couscous. This is a different type of wheat, but its preparation occurs in a similar way.

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

In the cold and in the heat

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

Ingredients

Let's first consider classic recipe Armenian spasa soup. To prepare it you will need:

• Matsun - 1 liter. Exit finished product- approximately 4 servings. For big family it makes sense to double the amount.
• Water - 1 liter.
• Wheat - 100 g.
• Raw egg - 1 pc.
• Flour - 10 g.
• Greenery.
• Onion and butter for frying.

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

Food preparation

A novice cook must remember that it is Armenian cuisine that does not tolerate fuss the most. The recipe for spasa soup is quite simple, but you need to prepare the cereal the night before. Wheat grains need to be washed and soaked overnight. After this, rinse the cereal well again and scatter it on a paper towel to absorb excess liquid.

Let's start cooking

• Break the egg into a plate and add salt.
• Stir with a fork, add flour and set aside for now.
• Pour the matsun and water into the pan. Both products must be cold.
• Pour into the pan in a thin stream egg mixture.
• Add pre-prepared wheat. As a substitute, you can add couscous or millet.
• Place the mixture on the fire and stir occasionally with a wooden spatula.
• As it approaches boiling, start stirring more actively. Cook until cereal is soft, 5 to 20 minutes.

Your soup is almost ready. But it remains to give it a creamy taste and unique aroma. To do this, finely chop the onion and fry it in butter. After this, put the frying into a pan, add salt to taste and add chopped herbs. A little mint will give the dish an original taste. After this, remove the pan from the heat and cool 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 spas soup with kefir turns out no worse than with traditional matsun. No wheat? Don't despair, it can be replaced with rice and flour. The result will not be exactly the same, but close to the original. For preparation you will need:

• Onion- 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 with water twice, 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 along with kefir and you get the taste of baked milk. Not everyone likes it, it’s a matter of habit.

Some difficulties

Sometimes instead delicious soup the result is a mass similar to cottage cheese. This is a little puzzling for novice housewives. In fact, there is nothing complicated in preparing soup, you just need to follow temperature regime. If you immediately put the pan on high heat, then this result is very likely. Therefore, heat the soup carefully and stir constantly. You don't have to know any more tricks. You will get a great dish that will suit the whole family.

Instead of a conclusion

You need to prepare soup every day. First courses are perfectly filling, and at the same time they are quite gentle on the mucous membranes and the digestive system as a whole. If you stick to principles healthy eating, if you have a history of digestive problems and gastrointestinal diseases, then the soup saved is simply indicated for you to consume as often as possible.

Fermented milk spas or, as it is also called, tanapur, which means tan soup, has been one of the most popular first courses in Armenia since ancient times and to this day. It is prepared from matsoni and a special type of wheat – dzavara. Depending on the time of year, this soup is served hot or cold. Spas is very useful for digestion. It can be served both at the beginning of the feast and at the end. In addition, tanapura is an excellent hangover cure.

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

To prevent matsoni from curdling during cooking, you must add an egg to it. The consistency of tanapura can be adjusted to your taste by adding a little flour or changing the ratio of matsoni and water. If the matsoni is sour, then it can be sweetened by adding a few tablespoons of sour cream. To improve the taste and aroma, sauteed 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 tbsp;
6. Cilantro – 1 bunch;
7. Onion – 1 head;
8. Butter – 75 g;
9. Salt – 1 tsp.

How to cook Armenian soup saved

Cooking dzawar takes the most time. To speed up the process, it is customary to soak the cereal overnight in cold water. The next morning, the swollen wheat is rinsed and boiled until tender for 30-40 minutes over low heat.

In a separate container, mix the egg and flour. Flour is an optional ingredient. It is only needed to thicken the soup. But without an egg you won’t be able to save it. It will simply curdle when it boils. Beat the egg and flour with a whisk until smooth.

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

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

Melt half of it in a frying pan butter. Mix it with finely chopped onions.

Sauté until transparent and a slight blush appears.

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

Until the spas boils, you need to stir it from time to time to prevent it from curdling. After boiling, there is no need to stir. Cook tanapura for 10 minutes on low heat. Add sautéed onions and remaining butter. Add salt and cook for another 5 minutes.

Spas is something that is geographically confined to the territory of Armenia. If wrapped in grape leaves half the world claims minced meat, calling this dish in their own way: some cabbage rolls, some dolmia, some dolma, then saved - this is a pure patent of Armenia. Everyone eats him there. They are used as a supplement after operations, they eat it when they don’t feel like eating anything at all. It is given to children and elderly people for the purpose of “refueling”. A very unusual combination sour soup and refreshing mint.

So: I propose a soup based on sour yogurt. Ricebt is essentially simple in terms of 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 produced in some Middle East country. Personally, I stole a little while visiting an Armenian restaurant and then at home, observing the peculiarities of the technology, I fermented three liters of milk.

Onion head.

Tablespoon of flour

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

Butter

5 tablespoons of dry mint.

Mix matsoni and water in a ratio of 1 to two (more water) and put on fire. The pan will remain open throughout the entire cooking process, so add one extra glass to two liters of water - that’s how much we’ll lose during the cooking process.

We know that any fermented milk product coagulates into cottage cheese when heated. We don't need cottage cheese. Cottage cheese 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 the fire, mix the egg with a spoonful of flour (adding a little water) and pour the resulting mixture into the main solution.

2. there must be fire Very weak.

3. need constantly, I I emphasize- Stir constantly until it comes to a boil.

All three rules serve the same purpose - not to let things get to a point! But the most important thing is namba rule 2. You will have to stir for a long time, a very long time. At first it will seem that the mixture will boil quickly, then mirages will begin in the form of gurgling. Keep stirring! Then a depressing state will set in and it will begin to seem like this is a dream and it will NEVER boil. Next, you will involuntarily begin to think about me, each to the extent of your depravity. I will not be offended and will be understanding. Whoever reaches this level can rejoice. Because after 15 minutes the mixture will boil :-). Those who didn’t wait go 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 work on the remaining ingredients. The main difficulty is over! Now:

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

We cut the ackee onion for frying, like this:

Fry the onion for creamy oil:

Add the onion to the soup and stir for a couple of seconds. Now comes the most crucial moments of the preparation process - we begin to turn the mixture into Spas using mint. Of the five prepared tablespoons of mint, add three to the soup. And mix:

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

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

Spas is ready:

It can be eaten both hot and cold. The taste will be different. It goes amazing with grilled beef. I directly throw pieces of fried beef into a plate with Spas and get absolutely new taste. By the way, onions miraculously turn from onions into tender crunchy pieces that do not resemble onions in any way.