Armenia is proud not only of its stunning nature, friendly people, but also its amazing cuisine, which you want to discover again and again. Armenian soup is especially popular among connoisseurs. The original taste has tanov apur. It is eaten after plentiful feasts, recommended to children, as well as to those who follow their figure. The basis of this dish is wheat, kefir, onions and greens. We will tell you more about the recipe below. Now Armenian cuisine is gaining momentum in cafes and restaurants around the world, and the first courses, despite the simplicity of preparation, turn out to be hearty and really tasty.

Do you think that only representatives of this people can cook Armenian soups? Not at all, the process is so simple that even those who do not like to mess with complex dishes can do it. Each soup has a traditional recipe and a modern, somewhat simplified one. We will focus on the first option. It is he who is considered a classic and sweeps through the centuries.

Armenian soup khash

Since ancient times, Armenian khash has been considered a dish of the poor. After the ritual sacrifice of a ram, its legs, stomach and offal were given to the beggars, who prepared a rich broth from it. This is able to satisfy hunger for the whole day. That is why it is usually served for breakfast. The garlic included in the composition protects against diseases and colds, and the greens grow in abundance - that's why they put it and now put it, as they say, from the heart. Traditional Armenian khash is made exclusively from lamb or beef legs, you can add a part of the stomach, but this is not necessary.

The ingredients for the soup are:

• beef or lamb legs - about a kilogram;
• part of the stomach, it is also called a scar - half a kilo;
• herbs (parsley, basil, dill, cilantro) - at least 200 grams each;
• a couple of heads of garlic;
• salt and parsley to taste.

A detailed step-by-step recipe for making khash soup looks like this:

1. Soak the legs and stomach, pour them with cold water for a day;
2. Boil the legs and scar until fully cooked;
3. Grind the garlic with salt and add to the broth;
4. Coarsely chop the meat and return to the water;
5. Finely chop the herbs and put in a deep plate;
6. Pour the herbs with broth with meat;
7. Serve hot.

This dish gives a feeling of satiety due to its richness. The soup is very high in calories, so it is not suitable for those who are on a diet. The energy value of the legs and the scar is significant. It is advisable to eat khash all winter to be healthy and active. It is better to do it in the morning to get enough. An ordinary pita is perfect for the dish.

Armenian Spas

They say that the soup saved - this is a national Armenian trait. Everyone should try it at least once in their life. What is special about it is that tanov apur is served cold, it perfectly quenches thirst, is good for the immune system and the stomach.

To cook Armenian Spas, you will need:

• matsun or kefir - 1 liter;
• water - 1 liter;
• wheat grains - 100 grams;
• butter - 30 grams;
• one raw egg;
• wheat flour - a teaspoon;
• cilantro;
• mint;
• salt.

The exact Armenian saved recipe looks like this:

1. Soak the grain in water overnight;
2. In a separate saucepan, beat the egg with flour and salt;
3. Pour the resulting kefir and break all the lumps;
4. Add water;
5. pour in the swollen cereal;
6. Put the dish on the stove, but do not bring it to a boil - it will curdle;
7. fry the onion with butter in a pan;
8. Add to soup;
9. Put cilantro and mint;
10. Remove from stove and cool to room temperature.

You need to cook spas exactly according to the recipe, otherwise nothing will work.

Kololik

The simplest Armenian soup is kololik. Its preparation does not take much time and effort, and the chef in the process gets a real pleasure. Roll yourself meat koloboks and nothing more. After all, a bell is literally a bun. Soup with koloboks.

In order to make this Armenian first course, you will need:

• sheep meat - half a kilo;
• semolina - about 3 tablespoons;
• butter - a tablespoon;
• 2 chicken eggs;
• potatoes - 4 pieces;
• 3 tablespoons of rice;
• a little tomato paste;
• any greens;
• salt.

To prepare kololak, follow the instructions:

1. Boil the meat and cool it;
2. Save the broth - you will need it in the future;
3. Make minced meat;
4. Mix minced meat with egg and flour, roll into balls;
5. Prepare the filling of rice, fried onions and herbs;
6. Place a spoonful of filling in the center of each ball and seal tightly;
7. Place the balls in the broth, add coarsely chopped potatoes and tomato paste there;
8. The dish is served only hot and garnished with fresh onions.

Lobahash

This soup can be prepared as a vegetarian or not. It depends on what kind of broth you take for him.

For lobahashu with beans, take:

• red beans - 2 cups;
• onion;
• half a glass of walnuts;
• a tablespoon of flour;
• butter - 50 grams;
• herbs and spices to taste.

You need to boil the beans in water and cool it. Grind the nuts, fry the flour in a dry frying pan. Divide the beans into 2 equal parts - pass one in mashed potatoes, leave the other in its original form. Add the broth to the flour, fry the onion in butter, chop the greens and combine all the ingredients. Bon appetit.

Praise Aphur

The famous and delicious vospi apur is prepared from the following products:

• lentils - you need a glass;
• potatoes;
• beef - half a kilo;
• prunes - 100 grams;
• wheat flour;
• lamb fat;
• carrots;
• Luke;
• herbs and spices.

Boil the meat, put potatoes in the broth, fry finely chopped carrots and onions in fat, add prunes and water, lentils, then flour to thicken. When the potatoes are cooked, previously prepared and greens are added to it.

Krchik

Armenian krchik is a sauerkraut soup. Armenia is considered the birthplace of this creative dish.

The preparation is simple:

• take a pound of sauerkraut;
• potatoes;
• tomato paste;
• butter;
• greenery;
• dried apricots;

Fry the onion, add sauerkraut, tomato paste and dried apricots to it, cover with water and bring to a boil, reduce heat and cook for another 20 minutes. Sprinkle with herbs and serve.

Conclusion

Armenian soups are extremely tasty, while being as simple as possible. They will become the crown dish of any feast and will not take much time from the hostess. The main thing is to invest your soul. Then the taste will be just right.

This Armenian soup has two names. One, actually Armenian, is tan-apur, which in rough translation means “soup based on matsun”. The second, by which he is known in Russia, is "saved." About the origin of the Russian name some time ago, the magazine "Around the World" wrote. It is assumed that during the harsh winter in the mountains, the Armenian family saved a detachment of Russian Cossacks by feeding them this same soup.

As far as I can tell, this is the only source that interprets the Russian name for soup in this way. I have no reason to doubt its reliability, although, of course, two independent sources are better than one. Let's take this as a working version.

What is absolutely indisputable is that tan-apur has two main ingredients: boiled Armenian dzavar groats and the aforementioned matsun, or matsoni. There are also two ways to serve this soup: cold in summer and hot in winter. In the first case, "saved" is somewhat reminiscent of our okroshka.

I compared soup with okroshka also because matsun is very sour, which makes it similar to homemade bread kvass. Out of habit, both seem quite unusual.

Tan-apur, aka Spas: Armenian matsun and dzavar soup

Why I was honored to cook Armenian soup? Everything is very simple. As I said the other day, I experimented with dzavar, and “saved” is the most often mentioned recipe with this cereal.

Later, and without any prescription, I found an even better way to dispose of dzawar. You can use Armenian groats as. Such salads are not only tasty, but also extremely healthy.

Returning to the Russian name for matsun soup, I want to note that after the excesses associated with the long May holidays, such a soup will definitely not hurt to restore strength. In this sense, its name can be taken literally.

Ingredients:

• 250 ml matsun (matsun);
• 250 ml of water;
• 125 gr. boiled dzawar groats;
• 30 gr. butter;
• cilantro.

Pour the matsoni and water into the saucepan. Bring to a boil, add boiled cereals and, stirring constantly, cook for 10 minutes.

Spas is one of the most popular soups in Armenian cuisine. Prepared with fermented milk product matsoni (matsun). Unusual yummy! Hurry up to replenish your culinary piggy bank with another recipe of Armenian cuisine.

There are many first courses in the national one, the basis of which are sour-milk products. Spas is prepared with yogurt (matsun) - a thick fermented milk drink that tastes like kefir. Such a soup among Armenians is considered healing. It restores strength and immunity, is useful for hypertensive patients, as it reduces pressure. Spas is the best pill for hangovers and high fever. In winter it is served hot in the cold, and in the summer heat it is cooled, and it is wonderfully refreshing and protects against overheating.

Saved sour milk soup - ingredients

For 5-6 servings of Armenian Spas you will need:

• 3 cups of matsoni;
• 1.5 glasses of drinking water;
• 1 egg;
• 120 g bulgur or rice;
• 2 onions;
• 1 st. spoons of flour with a slide;
• 70 g butter;
• 30 g fresh cilantro;
• salt to taste.

Armenian soup recipe saved

1. Before cooking Spas, bulgur or rice should be poured overnight with very hot water. In the morning, rinse the grits and cook until the grains are soft. Strain the decoction into a separate bowl.
2. In a pan, make onion frying - in butter, you can use ghee. Fry the onion until light golden brown. If the soup needs to be made completely dietary, roasting should be excluded. Then the onion is generally removed from the ingredients.
3. Next, add flour to the cooled bulgur or rice and mix well so that there are not even small lumps. Pour the egg into this mass and mix again. You can add a couple of spoons of matsoni. And then fried onion with butter.
4. In a separate bowl, dilute matsoni with drinking water to the desired consistency - for example, how kefir is diluted for okroshka. For breeding, you can also use a decoction, expressed after cooking cereals. But keep in mind that spas should not be too liquid.
5. Next, move the pan with matsoni to the stove, on a small fire. Put there a mixture of cereals with onions. Boil, stirring all the time so that the fermented milk drink does not curdle. So cook for 3 minutes, then reduce the heat to the smallest and continue to simmer the Armenian soup for about ten minutes, add salt.
6. Pour into bowls and sprinkle with chopped cilantro. And if desired - and hot ground pepper. If saved served cold, then instead of cilantro it is better to put a little mint. Bon appetit!

Spas - a popular soup in Armenia with yoghurt

Video recipe: classic soup with yoghurt

The recipe of the Armenian summer rescue from the channel "Beautiful Armenia".

Spas is what geographically closes on the territory of Armenia. If half the world claims for minced meat wrapped in grape leaves, calling this dish in their own way who are cabbage rolls, who are dolmia, who are dolma, then they saved it - this is a pure patent of Armenia. Everyone has it there. They are reinforced after operations, they eat it when they don’t want to eat anything at all. It is given to children and the elderly in order to "refresh". A very unusual combination of slightly sour soup and refreshing mint.

So: I propose a soup based on sour yogurt. Rizebt is essentially uncomplicated in terms of ingredients and cooking process.

What do you need:

A liter of matsoni (or matsun) - kefir will not work, you don’t even need to experiment. If you live abroad, you can try Plane Yogurt from some Middle East country. Personally, I stole a little while visiting an Armenian restaurant and then at home, following the specifics of the technology, fermented three liters of milk.

Bow head.

Tablespoon of flour

Half a glass of rice (wheat grains are traditionally put, but in my opinion rice gives a more noble taste).

Butter

5 tablespoons dried mint

We mix matsoni and water in a ratio of 1 to two (more water) and put on fire. Throughout the entire cooking process, the pan will remain open, so add one extra glass to two liters of water - this is how much we will lose during the cooking process.

We know that any fermented milk product, when heated, coagulates into cottage cheese. We don't need cottage cheese. Curd is a failure! You need to manage to bring the mixture to a boil in its original form. We achieve this by observing the following diamond rules:

1. before putting on fire, mix the egg with a spoonful of flour (adding a little water) and pour the mixture into the main solution.

2. fire must be very weak.

3. need constantly, I I emphasize- Stir constantly until boiling.

All three rules serve the same purpose - not to bring things to the curd! But the most key is the namba rule 2. It will take a long time to interfere, oh, a very long time. At first it will seem that the mixture will boil quickly, then mirages will begin in the form of gurgling. Let's keep stirring! Then an oppressive state will come and it will seem that this is a dream and it will NEVER boil. Further, you will involuntarily start thinking about me, each to the extent of his depravity. I will not be offended and will treat with understanding. Whoever reaches this level can rejoice. Because after 15 minutes the mixture will boil :-). Those who did not wait go to pour the curd mass into the toilet.

So, as soon as the first bubbles appear, indicating that we are boiling, put the spoon aside and deal with the remaining ingredients. The main difficulty is over! Now:

Pour rice into boiling water and stir for a couple of seconds.

We cut the onion like for roasting, in this way:

Fry the onion for creamy oil:

Add the onion to the soup and stir for a couple of seconds. Now the most crucial moments of the cooking process are coming - we begin to turn the mixture into Spas using mint. From five prepared tablespoons of mint - three in the soup. And mix:

We leave Spas to boil for about 10 minutes, stirring occasionally. Until rice is ready. After this period, before putting out the fire, we throw in a large piece of butter and 2-3 teaspoons of salt:

and after the fire is extinguished, we throw in the remaining two tablespoons of mint and leave to languish for about 5 minutes. Do not mix!

Spas is ready:

It can be eaten both hot and cold. The taste will be different. It goes great with grilled beef. I directly throw pieces of roasted beef into a plate with Spas and get a whole new taste. By the way, onions miraculously turn from onions into tender crunchy pieces that do not resemble onions in any way.

According to legend, in the 19th century, thanks to the Russian Cossacks, the word "bistro" appeared in France. But that's not all! The Cossacks also contributed to the Armenian language: in this country, too, thanks to them, the traditional soup tan apur received a new name - saved.

They say that one night Russian Cossacks knocked on an Armenian house in the Kars region (now it is the territory of Turkey). Cossack regiments were permanently stationed in Transcaucasia in the 19th century after the Russo-Turkish wars. The Cossacks were very hungry and very cold: in winter, frosts down to -30 ° C could stand in this mountainous area. In accordance with the immutable laws of hospitality, the host offered the unexpected guests a plate of hot hearty soup, which has long been prepared in every Armenian home. The Cossacks ate the soup, thanked the owner and said: “You saved us, brother, you just saved us.” Since then, the traditional Armenian soup tan-apur has had another name.

"Apur" in Armenian means "soup", and the word "tan" refers to the fermented milk base from the drink matsun. Matsun in Armenian cuisine is a universal product. For its preparation, milk is heated to +40 ° C, sourdough is added and placed in heat. So it turns out a useful product that resembles yogurt or Bulgarian sour milk. In the villages, it was kept in clay jars for about a week. Matsun is also used to make kamatz matsun, which looks like soft cottage cheese. It is eaten in Armenia for breakfast with warm tortillas, honey, nuts, mulberry sauce or served as a light snack. Butter, karag, is also whipped from matsun. The whey that remains after this, tan, is drunk or boiled, after which it is squeezed and dried in the sun, obtaining very sour and salty cakes of chorotan. They retain useful and taste properties for a long time. These flatbreads are prepared in advance, so that if necessary, fill them with warm water and get another version of the liquid base for tan-apura.

Traditionally, soup was cooked in a cast-iron pot in a tonir oven (a hole dug in the ground, with walls lined with stones and hot coals at the bottom). Such a stove used to be in every peasant house in Armenia. The famous Armenian lavash is also baked in tonir, which is usually served with tanapur. And if the pita bread is dry, you can crumble it into soup.

Sour-milk matsun is the basis of tan-apur, to which flour and wheat are necessarily added, the main components of the diet of Armenians since ancient times and another symbol of hospitality. And finally, an egg is also an obligatory ingredient in spas soup - a symbol of the rebirth of life and well-being: a fresh egg was broken on the forehead of a bull before plowing, expecting a rich harvest.

Today tan-apur is still one of the favorite Armenian dishes. It warms both the heart and the stomach. After tasting spas soup, you will definitely want to say thank you to the owners from the bottom of my heart.

Armenian tan-apur (soup spas)

RECIPE

How many servings: 4
Cooking time: 50 minutes
Calories for 1 serving: 545 kcal

Dzawar wheat- 200 g
Matsun- 500 ml
Water- 1 l
Egg- 1 PC.
Wheat flour a - 100 g
cilantro- 100 g
Butterabout- 100 g
Sour cream- 2 tbsp. spoons
Salt- ½ st. spoons

1. Rinse the wheat, boil for half an hour over low heat. Put matsun and sour cream in an aluminum pan, add a raw egg and flour.

2. Mix everything thoroughly. Fill with water at room temperature. Put on fire and stir continuously so that the soup does not burn.

3. Bring to a boil, add boiled dzawar. Leave for 3-5 minutes over low heat, stirring constantly - so the mass does not curl up and lumps do not appear. Put butter.

4. Salt, remove from heat and add finely chopped cilantro. Serve hot or cold.