There are soups in Caucasian cuisine that are prepared on the basis of yogurt. It can be yogurt with the addition of herbs, wheat, mushrooms, etc. The list of ingredients may also include corn flour and, of course, Caucasian spices. Each housewife prepares matsvnis in her own way, but the procedure is the same.
It is necessary
- - yogurt - 500 ml
- - water - 150 ml
- - mushrooms - 100 g
- - corn flour - 2 tbsp.
- - cilantro, garlic, salt, utskho-suneli, pepper - to taste
- - vegetable oil - 2 tablespoons
Instructions
Step 1
All food must be prepared before starting to prepare the soup. The mushrooms need to be washed and, if necessary, peeled, then dried and cut into strips. Garlic is crushed with a press, rubbed on a fine grater or finely chopped with a very sharp knife. The greens must be finely chopped.
Do not mix the products in advance, but put them in several bowls or bowls.
In a separate container, mix the cornmeal and water so that there are no lumps.
Step 2
Pour oil into a cauldron or thick-walled saucepan and heat over high heat. Simmer the sliced mushrooms until golden brown. Stir constantly to stew the mushrooms evenly.
Add ground pepper and utskho-suneli by grinding the grains in a mortar, wait for the characteristic smell to appear. Then pour in the yogurt and water with flour. Bring the mixture to a boil over high heat. Now reduce heat to low and cook for about 10 minutes, remembering to stir frequently.
Step 3
After 10 minutes, put garlic and cilantro in a cauldron, cook for 1-2 minutes, add more spices if necessary. Season the soup to taste.
Continue cooking the matsvis over low heat for about 5 minutes more. Remove from heat and cool slightly.
