POTATO, RICE AND HERB SOUP WITH MATSONI
Matsoni (Georgian: მაწონი) is a fermented milk product very similar to yogurt. It is smooth and creamy with a mild, slightly tart flavor. Popular in Georgia and throughout the Caucasus region it is rich in mineral content, protein and calcium and renowned for its health giving properties.
In Georgia, matsoni is popular with children and is used in cooking, especially cake-making and for making dough (e.g. for khachapuri).
In this recipe we will show how to make a delicious potato, rice and herb soup with matsoni.
Ingredients: 2 eggs, 1 medium size potato, 1 medium size onion, 1 clove of garlic, 500 grams of matsoni, 100 grams of rice, 100 grams of fresh dill, 1 tbs of oil and 1.2 liters of water (for the soup) and 70 ml of water (to dilute the matsoni).
Preparation: Peel and cube the potato, lightly whisk the eggs and finely chop the dill.
Boil water and 1 tsp of salt in a pan. Add the rice, garlic and onion to the boiling water and stir several times. Do not cover.
Cook for 3 minutes and then add the potato.
When the rice and potato have boiled stir in the egg and keep stirring until the egg is cooked (usually 30 seconds).
Remove the onion and garlic.
Dilute the matsoni with 70 ml of water and add to the pot. Stir thoroughly using a wooden spoon.
Cook for 3 minutes and then add the chopped dill. Turn off heat and stir the soup several times.
When ready, the soup should look like the picture below. Taste and add a little salt if necessary.
Serving: Leave for 10 minutes and then serve with a sprinkling of black pepper.
The soup can also be eaten cold. It can also be made without potato, garlic and onion if you prefer.
Enjoy your potato, rice and herb soup with matsoni!