Cold Yogurt Soup with Mint

Name: Cold Yogurt Soup with Mint (Dahi ka shorva)
Yield: Serves 4–6
Cuisine: Iranian
Ingredients: 2 teaspoons lemon juice; 275 ml/9½ fl oz single cream; ½ teaspoon roasted cumin seeds, ground; 1 tablespoon very, very finely chopped mint leaves, or 1 teaspoon dried mint, crumbled into a powder; 570 ml/1 pint natural yogurt; ½ teaspoon salt, or more if the stock is unsalted; 425 ml/15 fl oz chilled, defatted chicken stock; freshly ground black pepper

Dahi ka shorva

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Nothing could be more pleasant in the summer than this soothing, cooling soup that probably originated in the Caucasus and then came down to India with wandering Turks, Persians and Moghuls.

Ingredients

570 ml/1 pint natural yogurt
275 ml/9½

Asia
India
Iran
Turkey
Persia
Soup
Mediterranean
Gluten-free
Summer

Method

Put the yogurt into a bowl. Beat lightly with a fork or a whisk until smooth and creamy. Pour in the cream. Beat gently to mix.
Add the chicken stock, cumin, salt, black pepper, lemon juice and mint. Stir to mix and taste for seasoning.