Yogurt Soup

Matsvnis Shechamandi

Preparation info
  • Serves


    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

This is a pleasingly tart soup, not unlike the yogurt çorbasi enjoyed in Turkey. Georgian yogurt soup differs from its Turkish counterpart, however, in that water is used for the base instead of meat broth, making it appropriate for a vegetarian diet.


  • 1 tablespoon flour
  • teaspoon salt
  • 2 cups


Stir the flour and salt into the yogurt, then add the water and beat well. In a stockpot, sauté the onion lightly in the butter, then stir in the yogurt. Bring this mixture to a boil and simmer for 15 minutes. Carefully stir a little of the hot liquid into the beaten eggs, then whisk the eggs into the soup. Simmer a few minutes longer. Just before serving, add the minced herbs and rice.