Best 5 Tahnabour Hot Yogurt Soup Recipes
Discover the delightful flavors of Tahnabour, a traditional Armenian hot yogurt soup that combines the tanginess of yogurt with the richness of nuts and the warmth of spices. This hearty soup is typically made with a base of yogurt, flour, and butter, simmered until smooth and creamy. It is then enriched with a variety of ingredients, including ground walnuts or almonds, aromatic spices, and fresh herbs. Tahnabour is a versatile dish that can be enjoyed as a comforting main course or as a flavorful appetizer. With its unique blend of tangy, nutty, and savory flavors, this soup is sure to tantalize your taste buds and warm your soul. In this article, we present three tempting recipes for Tahnabour, each offering a unique twist on this classic Armenian dish. From a traditional recipe that captures the essence of this beloved soup to a vegan version that caters to plant-based diets and a modern take that incorporates roasted vegetables, these recipes provide a culinary journey through the diverse flavors of Tahnabour.
Let's cook with our recipes!
TAHNABOUR - HOT YOGURT SOUP
Make and share this TahnAbour - Hot Yogurt Soup recipe from Food.com.
Provided by Angelika1968
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook wheat in 4 cups of water until tender.
- Blend yogurt, water, egg and flour with beater.
- Cook until it boils, stirring constantly with wooden spoon.
- Add salt, cooked wheat and remove from heat.
- Saute onion in butter, add mint and parsley.
- Combine with soup.
- Simmer 5 minutes.
STRAWBERRY YOGURT SOUP
An elegant chilled soup for the summer. This recipe is courtesy of Vita-Mix. If you are using a blender, cut the strawberries in quarters before adding to the container.
Provided by PaulaG
Categories Strawberry
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in Vita-Mix or blender container in order listed.
- Cover and process until smooth.
- Serve immediately.
MEDITERRANEAN SUMMER BREEZE COLD YOGURT SOUP
You and your friend are sitting at a quaint outdoor café on the Greek Island of Mykonos. The sun is setting and the feel of the summer breeze on your sun tanned skin is so soothing. You have just finished eating a tasty shrimp appetizer, it was mouth watering but a touch on the spicy side. A cold creamy yogurt soup would just hit the spot. Enjoy!
Provided by SkipperSy
Categories European
Time 45m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- For each individual bowls; Put 1/2 cup of yogurt in a bowl and then add 1/8 to 1/4 cup cold water (depending on the thickness desired), 1/8 cup cream, 1 teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon minced garlic... all to taste; Then blend until creamy smooth.
- Add to each individual bowl, 2 tablespoons feta cheese, 1 tablespoon olives, 2-3 tablespoons bell peppers, 2 tablespoons spring onions; mix slightly.
- Sprinkle on top 2 tablespoons of ground pistachio nuts.
- Chill prior to serving, enjoy.
- .
- Notes: This soup is best when using whole creamy milk yogurt which can be found in Greek and Middle Eastern grocery stores; or use your own home make yogurt. You can also serve INDIVIDUAL CUPS instead of bowls of this soup. Simply, reduce the amount of ingredients in each cup. Finally, you can add or substitute some of the vegetables. For example, cut up strawberries (add a pinch of sugar in individual bowls), tomatoes or chopped up hard boiled eggs (Arabic style).
Nutrition Facts : Calories 733.2, Fat 65.1, SaturatedFat 37.4, Cholesterol 217.8, Sodium 2286.8, Carbohydrate 23.6, Fiber 2.6, Sugar 14, Protein 18.2
OKROSHKA (CHILLED YOGURT SOUP)
This is an Uzbek version of a Russian soup. In Russia, the soup is made with Kvass (a national drink made with brewer's yeast and rye bread). In Uzbekistan, the soup is made with fermented mare's (horses) milk. I prefer to use a thinned plain yogurt. My husband, who is not adventurous, loves this soup in the summer and we have it often. The original recipe came from "Please to the Table - The Russian Cookbook" by Anya von Bremzen and John Welchman. I have modified it quite a bit so think I can almost, not quite, call it my own recipe. Prep time does not include chilling time.
Provided by Diplo-mom
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mash the egg yolks with the back of a fork. Stir in mustard and sugar. Gradually add the yogurt and mix well. Refrigerate the soup for at least one hour and up to one day.
- In another bowl, mix together the radishes, potato, cucumber, ham, green onions and dill. Place this mixture into the yogurt mixture just before serving. Add salt and pepper to taste.
Nutrition Facts : Calories 272.2, Fat 12.4, SaturatedFat 6.7, Cholesterol 176, Sodium 186.1, Carbohydrate 25.9, Fiber 2, Sugar 13.6, Protein 15.1
EASTERN EUROPEAN HOT YOGURT SOUP
This is a really different soup, but quick and easy to make. People always like it when I bring it for company and are curious as to how to make it. Note: If you use regular canned broth, the salt should be omitted.
Provided by Recipe Junkie
Categories Very Low Carbs
Time 20m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Bring broth to boil in sauce pan.
- Season with salt and pepper.
- Lower heat.
- Combine yogurt, flour and beaten egg yolks.
- Stir 3 T broth in mixture.
- Mix well.
- Return to broth.
- Cook over low heat.
- Stir 1 or 2 minutes.
- Add butter and mint and serve.
Nutrition Facts : Calories 432.5, Fat 27.7, SaturatedFat 15.1, Cholesterol 251.2, Sodium 2493.2, Carbohydrate 18.2, Fiber 0.5, Sugar 13.6, Protein 26.2
Tips:
- Use fresh, high-quality ingredients whenever possible. This will make a big difference in the flavor of your soup.
- Don't be afraid to adjust the recipe to your own taste. If you like things spicy, add more red pepper flakes. If you prefer a milder soup, omit the red pepper flakes or use less.
- Serve tahnabour hot, with a dollop of yogurt and a sprinkle of paprika. You can also garnish with fresh herbs, such as cilantro or parsley.
- Tahnabour is a great soup to make ahead of time. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Tahnabour is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its creamy, tangy flavor, tahnabour is sure to become a favorite in your home.
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