- Chickpeas (canned) - 1/2 Cups
- Greens - - To taste (coriander, dill, spinach, green garlic, mint, parsley, celery leaves)
- Yogurt - 3 Cups
- Water - 4 Cups
- Flour - 1 Art. a spoon
- Egg - 1 piece
- Rice - 1/3 Glass
- Salt, pepper - - To taste
Greens are thoroughly washed, squeezed off water, finely chopped. We take a saucepan, mix yogurt, water, flour and eggs in it. We mix it to homogeneity - this is very important. We put the saucepan on medium heat, add rice to it. Bring to a boil and simmer for about 7 minutes. Then add the greens, and reduce the fire to a weak one. We simmer for another 7-10 minutes. This time is enough to make the rice ready. Add the canned chickpeas to the pan (if using fresh - pre-cook it until ready), warm up 1-2 minutes and remove from heat. Solim, pepper and serve immediately, if you want to have a soup hot. Or the soup can be cooled (first to room temperature, then - in the refrigerator) and served cold - this is a summer option. Soup from yogurt with greens is ready. Bon Appetit! :)
Servings: 4-6