Cold Soup with Yogurt
Cold soup that’s perfect and so refreshing for this hot summer weather. We call this soup Matsnabrdosh, coming from the word “matsun/ yogurt” and “brdel” when you dip the bread chunks in soup. Not sure if I was able to explain this properly, and I know the actual name may be hard to pronounce for non Armenians, but what matters is the taste and the simplicity of this truly delicious cold soup.
The best part is, that this yogurt soup requires no cooking and it can be enjoyed with or without bread, plus it has only a few ingredients: yogurt, fresh fragrant herbs, such as mint, dill or tarragon, salt to taste and of course cold water.
Now, I find that instead of using cold water, it’s better to use a blender and crush some ice along with water, that way the soup stays very cold up until the time you’re done with it.
I won’t be writing a measured recipe for this cold soup, because this is something you can adjust to your taste and preference.
Meaning , if you like thicker soup, you’ll add more yogurt and cucumbers, if you want to make it as a drink , go less on yogurt , same concerns to the amount and kind of herbs. Use anything you can find or like. I personally like using dill and mint, but when I’m making with tarragon, I don’t add other herbs. Again, it’s completely up to you and your taste preferences.
Here’s a quick description of summertime cold soup from Armenian cuisine.
Hope you try and enjoy !
Wash and peel cucumbers, slice into small cubes
Chop the herbs finely
Place the cucumbers and herbs in a bowl,set aside
In a blender combine: crushed or regular ice cubes, water, plain yogurt (I use half lebni / strained yogurt, half regular plain), salt
Pulse a few seconds until smooth, I use liquify mode
Pour the mixture over the cucumbers and herbs
Give it a quick stir and your refreshing, delicious and cold soup is ready
Bon appetite !